SN/T 1961.3-2012
Detection of allergen compenents infood.Part 3:Protocol of the Enzyme-linked immunosorbent assay for detelting buckwheat protein component (English Version)
- Standard No.
- SN/T 1961.3-2012
- Language
- Chinese, Available in English version
- Release Date
- 2012
- Published By
- Professional Standard - Commodity Inspection
- Latest
- SN/T 1961.3-2012
- Scope
- This part of SN/T 1961 specifies the enzyme-linked immunosorbent assay method for the detection of allergen buckwheat protein components in food. This section is suitable for the determination of allergen buckwheat protein components in various foods such as baked goods (biscuits, bread, pastries, etc.), noodles, (wheat, corn) flour, porridge, soy flour, sushi, rice noodles, etc. The quantitative detection range of standard buckwheat protein by this method is: 0.78ng/mL~50ng/mL.
SN/T 1961.3-2012 Referenced Document
- GB/T 6682 Water for analytical laboratory use.Specification and test methods
SN/T 1961.3-2012 history
- 2012 SN/T 1961.3-2012 Detection of allergen compenents infood.Part 3:Protocol of the Enzyme-linked immunosorbent assay for detelting buckwheat protein component
