GB/T 5009.85-2003
AbolishedDetermination of riboflavin in foods
食品中核黄素的测定
Application Summary AI generated
This standard specifies the method for determining riboflavin (vitamin B2) content in various food products, including cereals, dairy, meats, and beverages. It is applied in food quality control laboratories and regulatory testing to ensure nutritional labeling accuracy and compliance with food safety standards. The method involves fluorescence spectrophotometry after acid hydrolysis and enzymatic treatment to extract and quantify the vitamin.
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Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.