SN/T 4675.12-2016 in English
VALIDDetermination of lysozyme in wine for export―HPLC method
- Issued on:2016-12-12
- Implemented on:2017-07-01
- File Format:PDF
- Delivery:Via email within 1~3 business days
$156.00
本部分规定了葡萄酒中溶菌酶含量的高效液相色谱测定方法。
Introduction
Standard Overview
SN/T 4675.12-2016 specifies the method for determining lysozyme content in exported wine using a high-performance liquid chromatograph. It is applicable to the export inspection of various wine products. This standard was issued on December 12, 2016, and officially implemented on July 1, 2017.
Analysis of Key Technical Points
| Core Parameters | Specified Values | Comparison with International Standards (OIV-MA-AS315-14) |
|---|---|---|
| Chromatographic Column Specifications | 7.5cm×4.6mmReversed Phase Column | Length Range of 5-15cm |
| Mobile Phase Composition | Acetonitrile-Trifluoroacetic Acid System | Formic Acid Can Be Used as an Alternative |
| Limit of Detection (LOD) | 0.1mg | Not Clearly Specified |
Detailed Operation Procedure
Sample Pretreatment
Acidify 10.0mL of wine sample with 5% hydrochloric acid solution. Filter through a 0.22μm filter membrane before injection. Critical Control Point: Acidification time must be strictly controlled within 5±0.5 minutes.
Chromatographic Conditions
- Column temperature: 30°C
- Flow rate: 0.8 mL/min
- Detection wavelength: Excitation 276 nm/Emission 345 nm
- Injection volume: 50 μL
Method Validation Data
Standard validation showed that over the concentration range of 50-750 mg/L, the method achieved recoveries of 90.0%-99.3%, with a relative standard deviation (RSD) of less than 5%. The retention time of lysozyme was 24.5 ± 0.6 minutes.
Implementation Recommendations
- Regularly calibrate the wavelength accuracy of the fluorescence detector
- Blank tests and spike recovery tests should be performed simultaneously with each batch of samples
- Standard solutions should be stored in the dark at 0-4℃
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