T/CI 037-2021
The Concentration of Vitamin C in Enhanced VC Wheat Flour and the Method of Determination (English Version)
- Standard No.
- T/CI 037-2021
- Language
- Chinese, Available in English version
- Release Date
- 2021
- Published By
- Group Standards of the People's Republic of China
- Status
- 2022-07
- Replace By
- T/CI 037-2022
- Latest
- T/CI 037-2023
- Scope
- Vitamin C content in fortified VC flour This standard stipulates that the vitamin C (including ascorbic acid and dehydroascorbic acid) content (calculated as C6H8O6) in fortified VC flour shall not be less than 50 mg per 100g of flour. 4 Detection principle: Use 1% acetic acid solution to extract vitamin C (ascorbic acid) in the sample. The extract is reduced by L-cysteine-triethylamine solution, and its absorbance at 245nm is measured by high-performance liquid chromatography. The absorbance intensity is proportional to the concentration of vitamin C and is quantified by the external standard method.
T/CI 037-2021 history
- 2023 T/CI 037-2023 Holistic spinal balancing method of practice
- 2022 T/CI 037-2022 Content Index of High Resistant Starch Rice for Cooking and Processing and Its Detection Method
- 2021 T/CI 037-2021 The Concentration of Vitamin C in Enhanced VC Wheat Flour and the Method of Determination
