GOST 34137-2017

ГОСТ 34137-2017

Food products, food raw materials. Method for determination of the residual content cephalosporins by high performance liquid chromatography-mass spectrometry

Продукты пищевые, продовольственное сырье. Метод определения остаточного содержания цефалоспоринов с помощью высокоэффективной жидкостной хроматографии с масс-спектрометрическим детектированием

Status: Effective - Introduced for the first time. IUS 1-2018

This standard applies to food products and food raw materials: meat (all types of animals), including poultry meat, offal, meat products, semi-finished products, eggs and their products, milk, dairy products, including cheese and establishes a method of high-performance liquid chromatography with mass spectrometric detection (hereinafter referred to as HPLC-MS

Настоящий стандарт распространяется на пищевые продукты и продовольственное сырье: мясо (все виды животных), в том числе мясо птицы, субпродукты, мясные продукты, полуфабрикаты, яйца и продукты их переработки, молоко, молочные продукты, в том числе сыр и устанавливает метод высокоэффективной жидкостной хроматографии с масс-спектрометрическим детектированием (далее-ВЭЖХ-МС/МС) для определения остаточного содержания цефалоспоринов в диапазоне измерений от 5 до 500 мкг/кг, в т. ч. цефтиофура и его метаболитов в диапазоне измерений от 30 до 3000 мкг/кг

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Format: Electronic (pdf/doc)
Page Count: 20

Approved: Federal Agency for Technical Regulation and Metrology, 8/4/2017

SKU: RUSS286724

Price: $295.85




The Product is Contained in the Following Classifiers:

PromExpert » SECTION I. TECHNICAL REGULATION » V Testing and control » 4 Testing and control of products » 4.4 Testing and control of food products »

PromExpert » SECTION I. TECHNICAL REGULATION » V Testing and control » 4 Testing and control of products » 4.3 Testing and control of agricultural and forestry products »

ISO classifier » 67 PRODUCTION OF FOOD » 67.050 General methods for food inspection and analysis »

National standards » 67 PRODUCTION OF FOOD » 67.050 General methods for food inspection and analysis »

ISO classifier » 67 PRODUCTION OF FOOD » 67.100 Milk and dairy products »

National standards » 67 PRODUCTION OF FOOD » 67.100 Milk and dairy products »

ISO classifier » 67 PRODUCTION OF FOOD » 67.120 Meat, meat products and other animal products » 67.120.10 Meat and meat products »

National standards » 67 PRODUCTION OF FOOD » 67.120 Meat, meat products and other animal products » 67.120.10 Meat and meat products »

ISO classifier » 67 PRODUCTION OF FOOD » 67.120 Meat, meat products and other animal products » 67.120.20 Poultry and eggs »

National standards » 67 PRODUCTION OF FOOD » 67.120 Meat, meat products and other animal products » 67.120.20 Poultry and eggs »


The Document References:

GOST 12.1.005-88: General sanitary requirements for working zone air

GOST 12.1.007-76: Noxious substances. Classification and general safety requirements

GOST 12.1.019-79: Occupational safety standards system. Electric safety. General requirements and nomenclature of kinds of protection

GOST 12.2.085-2002: Vessels working under pressure. Safety valves. Safety requirements

GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications

GOST 22300-76: Reagents. Ethyl acetate and butyl acetate. Specifications

GOST 24147-80: Super pure ammonia aqueous solution. Specifications

GOST 25336-82: Laboratory glassware and equipment. Basic parameters and dimensions

GOST 2603-79: Reagents. Acetone. Specifications

GOST 26809.1-2014: Milk and milk products. Acceptance regulations, methods of sampling and for testing. Part 1. Milk, dairy, milk compounds and milk-contained products

GOST 26809.2-2014: Milk and milk products. The rules of test acceptance, methods of sampling and its preparation for the analysis. Part 2. Cow milk butter, spreads, cheese and cheese products, processed cheese and processed cheese products

GOST 29227-91: Laboratory glassware. Graduated pipettes. Part 1. General requirements

GOST 3117-78: Reagents. Ammonium acetate. Specifications

GOST 31467-2012: Poultry meat, edible offal, and ready-to-cook poultry meat. Sampling methods and preparing of samples for examinations

GOST 31654-2012: Food chicken eggs. Specifications

GOST 31720-2012: Foodstuffs of processed domestic poultry eggs. Methods for sampling and organoleptic analysis

GOST 3762-78: Reagents. Ammonium hydrogen carbonate. Specifications

GOST 4288-76: Culinary products and half-finished products of minced meat. Rules of acceptance and test methods

GOST 4328-77: Reagents. Sodium hydroxide. Specifications

GOST 5848-73: Reagents. Formic acid. Specifications

GOST 6709-72: Distilled water. Specifications

GOST 6995-77: Reagents. Methanol-poison. Specifications

GOST 7269-2015: Meat. Methods of sampling and organoleptic methods of freshness test

GOST 9293-74: Gaseous and liquid nitrogen. Specifications

GOST 9792-73: Sausage products and products of pork, mutton, beef and meat of other kinds of slaughter animals and poultry. Acceptance rules and sampling methods

GOST OIML R 76-1-2011: State system for ensuring the uniformity of measurements. Non-automatic weighing instruments. Part 1. Metrological and technical requirements. Tests

GOST R 12.1.019-2009: Occupational safety standards system. Electrical safety. General requirements and nomenclature of kinds of protection

GOST R ISO 5725-6-2002: Accuracy (trueness and precision) of measurement methods and results. Part 6. Use in practice of accuracy values

The Document is Referenced By:

MUK 4.1.3534-18: Sample preparation for studies to determine residues of antibiotics and antimicrobials

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