Briefing Session on Sweeteners Analysis-Final-web.ppt [相容 ...Cap 132W FOOD AND DRUGS...

Briefing Session gon Analysis of Sweeteners in Food

Dr. Samuel M-F LO Chemist

Food Safety B SectionGovernment Laboratory, HKSAR

ContentsContents

BackgroundTesting Methods –International StandardTesting Methods International Standard MethodsT ti M th d GL M th dTesting Methods – GL MethodsFindings in 2007d gs 00Proficiency Tests

B k d Wh t i S t ?Background : What is Sweetener?

According to Cap 132U Sweeteners in Food g pRegulations 食物內甜味劑規例

“Sweetener” means any chemical compound which is sweet to the taste, but does not include any sugars or other carbohydrates or polyhydric alcohols.other carbohydrates or polyhydric alcohols.

“甜味劑” 指任何帶甜味的化合物，但不包括糖或其他碳水化合物或多羥醇

OH OHOHOH

OH

Sweetener

Xylitol

Cap 132W FOOD AND DRUGS (COMPOSITION AND LABELLING) REGULATIONS

Schedule 32. List of ingredients

(1) Prepackaged food shall be legibly marked or labelled with li t f i di t h d d d d b i ta list of ingredients, headed or preceded by an appropriate

heading consisting of or including any of the words "ingredients", "composition", "contents" or words of similar meaningmeaning.

2. 配料表(1) 預先包裝食物須加上可閱的標記或標籤，用以表(1) 預先包裝食物須加上可閱的標記或標籤，用以表列食物的配料，該表並須冠以適當標題，而標題中須載有或包括任何“配料＂、“成分組合＂、“內含物質＂的字樣或具類似意思的文字含物質的字樣或具類似意思的文字。

Cap 132W FOOD AND DRUGS (COMPOSITION AND LABELLING)

"ingredient" means any substance including any additive

FOOD AND DRUGS (COMPOSITION AND LABELLING) REGULATIONS

"ingredient" means any substance, including any additive and any constituent of a compound ingredient, which is used in the manufacture or preparation of a food and

hi h i till t i th fi i h d d t if iwhich is still present in the finished product, even if in altered form“配料＂指用於製造或配製食物並繼續存在於製成品中的任何物質(即使形態已有所更改)，包括任何添加劑或合成配料的任何成分

(6) The functional classes of additive for the purpose of sub-paragraph (5) are

就第節而言添加劑的作用類別為(6) 就第(5)節而言，添加劑的作用類別為─-Sweetener (甜味劑)

Background: Testing ScopeBackground: Testing ScopeO

O

CH2OH

Cl H OCH2Cl HSO

OO

SN

OO

H H

H

H

OH

OH

H O

OH

H

H

OH

CH2ClN

O

K+

CH3

Acesulfame-K, 安賽蜜, 乙酰磺胺酸鈉, INS: 950 Relative Sweetness: 200

Saccharin, 糖精, INS:954Relative Sweetness: 300

Sucralose, 三氯半乳蔗糖, INS:955Relative Sweetness: 600

NH

SO

OON

O OO

NH2

O

OH

H

S

3CH3

NN

ONH2

CH3

CH3

H

HO OCH3

CH3O3

COOH H

Aspartame, 甜味素, Alitame, 阿力甜, Cyclamate, 甜蜜素,天冬氨酰苯丙氨酸甲酯, INS:951Relative Sweetness: 180

天冬氨酰丙氨酰胺, INS:956Relative Sweetness: 2000

環己基氨基磺酸, INS:952Relative Sweetness: 30-50

In 2007 GL has analyzed 2 010 samples for sweetenersIn 2007, GL has analyzed 2,010 samples for sweeteners

Background: Sample TypesBackground: Sample Types

Very wide range of food samplese y de a ge o ood sa p esDiet soft drinkCandy chewing gumCandy, chewing gumPreserved prune, plum etc. Fruits, e.g. orange, snow pear, lemon, watermelon….SauceBiscuit cakeBiscuit, cakeEtc……

Testing Method: International Standard MethodsStandards Methods TechniquesAOAC 969.27 Non-nutritive Sweeteners in Nonalcoholic Beverages

Qualitative Thin-layer Chromatographic MethodTLC

AOAC 957.09 Cyclohexylsulfamate (Cyclamate) Salts in Nonalcoholic Beverages

BaSO4 precipitation test (Qualitative)

AOAC 957 109 C l h l lf t (C l t ) S lt i N l h li Si il t AOAC 957 09AOAC 957.109 Cyclohexylsulfamate (Cyclamate) Salts in Nonalcoholic Beverages Gravimetric Method

Similar to AOAC 957.09 but quantified from the weight of BaSO4

AOAC 969 28 Sodium Cyclamate and Calcium Cyclamate in Canned Acid hydrolysisAOAC 969.28 Sodium Cyclamate and Calcium Cyclamate in Canned FruitColourimetric Method

Acid hydrolysis, colorimetric method

NMKL 123 Cyclamate. Spectrophotometric determination in foods. Spectrometry(1998) 2nd Ed.

GB/T 5009.97-2003

食品中環己基氨基磺酸鈉的測定 GC, Colourmetric, TLC

AOAC 941.10 Saccharin in Food Qualitative Tests

Organolepric test, Test for Salicylic acid, Phenol-sulfuric acid Test

AOAC 973 29 Saccharin in Food BaSO precipitationAOAC 973.29 Saccharin in FoodGravimetric Method

BaSO4 precipitation

Testing Methods: International Standard MethodsT h iStandards Methods Techniques

AOAC 980.18 Saccharin in FoodDifferential Pulse Polarographic Method

Differential Pulse PolarographicMethodMethod

AOAC 947.10 Saccharin in FoodSublimation Method

Sublimation

AOAC 934 04 Saccharin in Nonalcoholic Beverages Colormetric TestAOAC 934.04 Saccharin in Nonalcoholic Beverages Colormetric Test with NH3-free H2O and Nessler reagent

122 (199 ) S CNMKL 122 (1997) 2nd Ed.

Saccharin. Liquid chromatographic determination in beverages and sweets .

HPLC

GB/T 5009.28-2003 食品中糖精鈉的測定 HPLC-UV, TLC, ion selectiveion selective electrode

EN 1379 : 1997 Foodstuffs - Determination of cyclamate and saccharin in liquid table top sweetener preparations –

HPLC-UV

Method by high performance liquid chromatography

EN 12857:1999 Foodstuffs - Determination of cyclamate –High performance liquid chromatographic method

Derivatization, HPLC-UV

EN 12856:1999 Foodstuffs- Determination of acesulfame-K, aspartame and saccharin – High performance liquid chromatographic method

HPLC-UV/PDA

Testing Methods: Other Literature MethodsSummary

Determination of Sucralose in FoodsLGC Sucralose SOP

SPE HPLC-RI

Determination of seven artificial sweeteners in diet food preparations by reverse-phase liquid chromatography with absorbance detection Lawrence JF, Charbonneau CF, J Assoc Off Anal Chem. 1988 Sep-Oct;71(5):934-7

Extraction HPLC-UV. Applicable to aspartame, saccharin, cyclamate, alitame, acesulfam-K sucralose andOct;71(5):934-7. acesulfam-K, sucralose and dulcin.

Simultaneous Determination of Nine intense Sweeteners in foodstuffs SPE HPLC-ELSDby High Performance Liquid Chromatography and Evaporative Light Scattering Detection – Development and Single-laboratory ValidationAndrzek Wasik, Josephine McCourt, Manuela Buchgraber, Journal of Chromatography A 2007, 1157, 187-196.

Applicable to aspartame, saccharin, cyclamate, alitame, acesulfam-K, sucralose, dulcin, neotame and neohesperidine

( IRMM Validated Method) dihydrochalcone.

Determination of Sucralose in Splenda and a Sugar-free beverage using High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detection

High-performance Anion-exchange Chromatography –Pulsed Amperometric DetectionPulsed Amperometric Detection.

Valoran O. Hanko, Jeffrey S. Rohrer, J Agric Food Chem., 2004, 52, 4375-4379.

Pulsed Amperometric Detection.

GC-MS Determination of Sucralose in Splenda Derivatized byGC MS Determination of Sucralose in SplendaWenlong Qiu, Zhongfu Wang, Wanli Nie, Yuna Guo, Linjuan Huang, Chromatographia 2007, 66, 935-939.

Derivatized by hexamethyldisilazane (HMDS) and trimethylchlorosilane (TMS-Cl) GC-FID/ GC-MS

1. Sweeteners were extracted by buffer (0.1% formic acid pH 4.5).

2. SPE clean-up2. SPE clean up3. Reconstitute the residues by buffer solution4. HPLC-ELSD analysis

http://www.irmm.jrc.be/html/activities/food_additives/EUR22727EN.pdf

Testing Methods: GL MethodsTesting Methods: GL Methods

Acesulfame-K, Saccharin, Aspartame, Alitame –HPLC method similar to EN 12856:1999 methodS l HPLC th d RI d t tSucralose – HPLC method uses RI as detector.Cyclamate – TLC screening based on AOAC 969.27

Cyclamate – Quantified by HPLC method similar to EN12857:1999Structural confirmation for Acesulfame-K, Saccharin, Cyclamate, Aspartame, Sucralose and Alitame are d b LC MS /LC MS/MSdone by LC-MS /LC-MS/MS.

Testing Methods: HPLC method for Acesulfame-K, S h i A t S l d AlitSaccharin, Aspartame, Sucralose and Alitame

Extraction Procedures:Homogenise the sample


Extraction Procedures:Homogenise the sampleWeigh 10 g samples in a 50-mL centrifuge tube


Extraction Procedures:Homogenise the sampleWeigh 10 g samples in a 50-mL centrifuge tubeAdd about 30 mL 50% Methanol for extractionAdd about 30 mL 50% Methanol for extraction


•Carrez Solution 1: 10.6 g potassium ferrocyanide (II) (K4[Fe(CN)6].3H2O) in distilled water •Carrez Solution 2: 22.0 g zinc acetate and 3 mL glacial acetic acid in distilled water and dilute to 100 mL.


•Shake and sonicate for 15 minutes


•Shake and sonicate for 15 minutes•Centrifuge at 2 000 rpm for 10 minutes•Centrifuge at 2,000 rpm for 10 minutes


•Shake and sonicate for 15 minutes•Centrifuge at 2 000 rpm for 10 minutes•Centrifuge at 2,000 rpm for 10 minutes•Filter and repeat the extraction twice and make up to final volume 100 mL


•Shake and sonicate for 15 minutes•Centrifuge at 2 000 rpm for 10 minutes•Centrifuge at 2,000 rpm for 10 minutes•Filter and repeat the extraction twice and make up to final volume 100 mLFilt th t ti l ti th h 0 45 b filt b f•Filter the extraction solution through 0.45 μm membrance filter before

HPLC analysis.


•Shake and sonicate for 15 minutes•Centrifuge at 2 000 rpm for 10 minutes•Centrifuge at 2,000 rpm for 10 minutes•Filter and repeat the extraction twice and make up to final volume 100 mLFilt th t ti l ti th h 0 45 b filt b f•Filter the extraction solution through 0.45 μm membrance filter before

HPLC analysis.

Aspartame Acesulfame-K SucraloseAspartame, Acesulfame-KSaccharin, Alitame

HPLC-PDA/FLU

Sucralose

HPLC-RIHPLC PDA/FLU HPLC RI

Testing Methods: HPLC condition for Acesulfame-K, Saccharin, Aspartame and Alitame

C l C 18 5 250 i l th d 4 6 i dColumn : C-18, 5 μm, 250 mm in length and 4.6mm i.d. Mobile phase Sol A : 0.02 M KH2PO4 (pH 4.0) in water

Sol B CH3CN3

Gradient program : A:B (9:1) to A:B (8:2) in 10 minutes

Fl 1 1 L/ iFlow rate : 1.1 mL/min.PDA wavelength : 210 nm – 500 nmQuantitation Wavelength of PDAQuantitation Wavelength of PDASaccharin, Acesulfame-K : 225 nm

Alitame, Aspartame : 210 nmFluorescence Wavelength : excitation 205 nm and emission 284 nm for aspartame

gain 100, atten 1 and bandwidth 18 nmInjection volume : 20 µLInjection volume : 20 µL

Testing Methods: Chromatogram – 50 ppm blank spiked sample (Soft drink)(Soft drink)

225 nm

210 nm

FLU

Testing Methods: HPLC condition for SucraloseTesting Methods: HPLC condition for Sucralose

Column : C-18, 5-7 µm, 250 mm in length and 4.6 mm i.d.

Mobile phase : 30% methanol : 70% water

Flow rate : 1.0 mL/min.

D t t R f ti I d d t tDetector : Refractive Index detector

Sensitivity of : 256Sensitivity of detector

: 256

Injection : 50 µLInjection volume

: 50 µL

Testing Methods: Chromatogram – FAPAS softdrink sampleTesting Methods: Chromatogram – FAPAS softdrink sample

Assigned Value: 175 ppm

Testing Methods: TLC Screening of CyclamateE t ti P dExtraction Procedures:

Weigh ~50 g samples in 500 mL beaker and add about 300-400mL hot H2O and mix until the mixture becomes uniform


Weigh ~50 g samples in 500 mL beaker and add about 300-400mL hot H2O and mix until the mixture becomes uniformCl ifi d b ddi 10 L C l ti 1 d 2 ifClarified by adding 10 mL Carrez solution 1 and 2 if necessary


Weigh ~50 g samples in 500 mL beaker and add about 300-400mL hot H2O and mix until the mixture becomes uniformCl ifi d b ddi 10 L C l ti 1 d 2 ifClarified by adding 10 mL Carrez solution 1 and 2 if necessary Filter and transfer the aqueous extract to a separating funnel

Testing Methods: TLC Screening of CyclamateAdd 30 L HCl ( / 1 1)Add 30 mL HCl (v/v 1:1)Wash the aqueous layer with 50 ml petroleum ether (b.p 40-60oC).

Testing Methods: TLC Screening of CyclamateAdd 30 L HCl ( / 1 1)Add 30 mL HCl (v/v 1:1)Wash the aqueous layer with 50 ml petroleum ether (b.p 40-60oC).Add ~5ml 50% NaOH and then extract the aqueous layer with 50

L th l t tmL ethyl acetate

Testing Methods: TLC Screening of CyclamateAdd 30 mL HCl (v/v 1:1)Add 30 mL HCl (v/v 1:1)Wash the aqueous layer with 50 ml petroleum ether (b.p 40-60oC).Add ~5ml 50% NaOH and then extract the aqueous layer with 50 mL ethyl acetatemL ethyl acetateFilter the ethyl acetate layer through anhydrous sodium sulphate and evaporate the solvent to dryness.Dissolve the residue in 0 5mL NH OH-H O-EtOH (5+5+10) and thenDissolve the residue in 0.5mL NH4OH-H2O-EtOH (5+5+10) and then spot on TLC plate.

Testing Methods: TLC Screening of CyclamateAdd 30 mL HCl (v/v 1:1)Add 30 mL HCl (v/v 1:1)Wash the aqueous layer with 50 ml petroleum ether (b.p 40-60oC).Add ~5ml 50% NaOH and then extract the aqueous layer with 50 mL ethyl acetatemL ethyl acetateFilter the ethyl acetate layer through anhydrous sodium sulphate and evaporate the solvent to dryness.Dissolve the residue in 0 5mL NH OH-H O-EtOH (5+5+10) and thenDissolve the residue in 0.5mL NH4OH-H2O-EtOH (5+5+10) and then spot on TLC plate.

Mobile Phase: n-Butanol/95% Ethanol/28% NH OH/WaterMobile Phase: n-Butanol/95% Ethanol/28% NH44OH/Water (40:4:1:9).Spray Reagents:

1 5% Bromine in DCM (v/v)1. 5% Bromine in DCM (v/v)2. 0.25% fluorescein in DMF-ethanol (1+1)

Testing Methods: TLC plateTesting Methods: TLC plate

Softdrink100 ppm

Ice-cream100 ppm

Ice-cream200 ppm

Ice-cream400 ppm

Potato Chip100 ppm

Potato Chip200 ppm

Potato Chip400 ppm

Testing Methods: Confirmation of CyclamateTesting Methods: Confirmation of Cyclamate

Method is based on EN 12857:1999

Cyclamate is extracted by water.Add sulfuric acid, n-heptane and sodium hypochlorite to derivatesodium hypochlorite to derivate cyclamate for HPLC detection.

NSO3H

HN

Cl

Cl

Wash the n-heptane with sodium carbonate solution and filter the n-heptane layer through anhydrous sodium sulphate before injectionsodium sulphate before injection.

HPLC-UV/PDA determination.Mobile Phase: 80% MethanolMobile Phase: 80% MethanolQuantitation Wavelength: 314 nm

Testing Methods: Confirmation of Cyclamateg y

10 ppm standard

100 ppm blank spike(Chocolate)

Alternative Confirmation Technique: LC MS or LC MS/MS confirmationLC-MS or LC-MS/MS confirmationColumn: : Agilent Eclipase XDB-C18 5μm 4.6

x 100mmMS/MS system : Finnigan LCQ Advantage Max with

Ion Max source or equivalentSh lth fl 50 bShealth gas flow : 50 arbAuxillary/ sweep gas flow : 40 arbCapillary Temperature : 350oCCapillary Temperature : 350 C

Time (min)

Flow (mL/min)

A: 1% Acetic Acid

B: ACN

0.00 0.5 95% 5%6.00 0.5 95% 5%

18 00 0 5 80% 20%18.00 0.5 80% 20%21.00 0.5 80% 20%22.00 0.5 95% 5%22.00 0.5 95% 5%30.00 0.5 95% 5%

Acesulfame-K Saccharin Cyclamate Sucralose Aspartame Alitame

Ionization Mode Negative Negative Negative Negative Positive Positive

I spray voltage (kV)

4.5 5.0 4.5

Capillary Voltage (V)

-13 -20 6

Tube lens offset -23 -60 55(V)

Parent Ions (m/z)

[M-H]-162

[M-H]-182

[M-H]-178

[M+OAc]- [M+H]+ [M+H]+

455 (100), 456 (25), 457 (100)

295 332

D ht I NA NA NA NA [M H H O]+ [M H H O]+Daughter Ions (m/z)

NA NA NA NA [M+H-H2O]+277 (100%), [M-H-OAc]+235 (70%),

[M+H-aspartyl]+

[M+H-H2O]+314 (40%),

[M+H-SC7H13]+204 (50%),

[M+H-[ p y ]180 (20%)

[NHSC7H13]+187 (100%)

Normalized C

NA NA NA NA 30% 30%Collision Energy

Testing Methods: LC-MS and LC-MS/MS Chromatograms of mixed sweeteners standard

R T: 0 .0 0 - 3 0 .0 1R T: 5 .6 7MA: 2 8 7 0 1 6 1

N L : 3 .2 4 E 5m /z= 1 6 1 5 0 -1 6 2 5 0 F : - c

mixed sweeteners standard

1 0 0

0

5 0

1 0 0MA: 2 8 7 0 1 6 1

1 7 .2 02 .4 8 7 .4 5 1 7 .5 14 .3 8 1 5 .6 40 .1 3 1 1 .8 19 .9 0 1 3 .9 9R T: 9 .4 9MA: 3 3 8 3 4 1 4

m /z= 1 6 1 .5 0 1 6 2 .5 0 F : c E S I Fu l l m s [ 1 5 0 .0 0 -5 0 0 .0 0 ] M S A S 0 8 0 2 0 6 W 2 _ 0 8 0 2 2 9 1 10 0 3 4

N L : 2 .5 1 E 5m /z= 1 8 1 .5 0 -1 8 2 .5 0 F : - c E S I Fu l l m s [

Acesulfame-K (1 ppm)

1 0 0

0

5 0

1 0 0

2 .6 0 9 .9 7 1 6 .6 41 1 .5 2 1 3 .1 32 .4 9 6 .5 45 .5 6 1 4 .6 59 .2 03 .0 7 1 7 .1 1R T: 1 1 .3 7MA: 4 9 7 8 0 8 5

E S I Fu l l m s [ 1 5 0 .0 0 -5 0 0 .0 0 ] M S A S 0 8 0 2 0 6 W 2 _ 0 8 0 2 2 9 1 10 0 3 4

N L : 3 .2 7 E 5m /z= 1 7 7 .5 0 -1 7 8 .5 0 F : - c E S I Fu l l m s [

Saccharin (1 ppm)

1 0 0

0

5 02 .4 6 1 7 .2 01 2 .1 62 .5 7 8 .9 52 .0 0 1 2 .8 6 1 5 .7 17 .0 2 9 .0 26 .2 4 1 7 .5 5

R T: 2 1 .1 4MA: 4 6 2 5 8 2 9

1 5 0 .0 0 -5 0 0 .0 0 ] M S A S 0 8 0 2 0 6 W 2 _ 0 8 0 2 2 9 1 10 0 3 4

N L : 5 .5 2 E 5T IC F : - p E S I S IM m s [ 4 5 3 .0 0 -4 5 9 .0 0 ] M S A S 0 8 0 2 0 6 W 2 0 8 0 2 2 9 1 1

Cyclamate (1 ppm)

1 0 0

0

5 0

2 1 .4 71 7 .8 9 2 0 .6 0R T: 2 1 .8 0MA: 5 0 7 4 8 0 5

_0 0 3 4

N L : 6 .3 2 E 5T IC F : + c E S I Fu l l m s2 2 9 5 .0 0 @ 3 5 .0 0 [ 1 0 0 .0 0 -3 5 0 .0 0 ] M S A S 0 8 0 2 0 6 W 2 0 8 0 2 2 9 1 1

Sucralose (0.6 ppm)

A t (0 3 )

1 0 0

0

5 0

2 2 .4 8 2 9 .3 32 5 .3 8 2 6 .7 9R T: 2 4 .3 2MA: 7 5 9 7 7 8 9

A S 0 8 0 2 0 6 W 2 _ 0 8 0 2 2 9 1 10 0 3 4

N L : 9 .3 7 E 5T IC F : + c E S I Fu l l m s2 3 3 2 .0 0 @ 3 0 .0 0 [ 1 0 0 .0 0 -3 5 0 .0 0 ] M S A S 0 8 0 2 0 6 W 2 _ 0 8 0 2 2 9 1 10 0 3 4

Aspartame (0.3 ppm)

Alitame (0 6 ppm)

0 2 4 6 8 1 0 1 2 1 4 1 6 1 8 2 0 2 2 2 4 2 6 2 8 3 0Tim e (m in )

0

5 0

2 3 .9 12 2 .1 4 2 5 .1 2 2 6 .4 1 2 8 .9 9

0 0 3 4Alitame (0.6 ppm)

Testing Methods: MS spectrumsg p

Sucralose

Aspartame Alitame

Reporting LimitsReporting Limits

Aces lfame K Saccharin and 20 mg/kgAcesulfame-K, Saccharin and Alitame

20 mg/kg

Aspartame 40 mg/kgp g g

Sucralose 50 mg/kgSucralose 50 mg/kg

Cyclamate (as cyclamic acid) 100 mg/kg

Standards validationStandards validation

Id tifi ti dIdentification and assay determination

Reference Procedures can be obtained from

Food Chemcials CodexJECFA specificationJECFA specification

http://www.fao.org/ag/agn/jecfa-additives/search.html?lang=en

Findings in 2007Findings in 2007Total samples: 2,010No. of positive samples: 82

Analytes No. of Concentration range found Types of samplesPositive samples

Acesulfame-K 38 36 ppm to 1,900 ppm Diet soft drink, candy, 話梅

Saccharin 26 20 ppm to 2,700 ppm Diet soft drink, soy sauce, vinegar,話梅

Aspartame 34 46 ppm to 1,800 ppm Diet soft drink, candy,Aspartame 34 46 ppm to 1,800 ppm Diet soft drink, candy, 話梅

Sucralose 9 50 ppm to 580 ppm Diet soft drink, candy, Yoghurtg

Cyclamate 24 110 ppm to 9,000 ppm Diet soft drink, 甜蕎頭

Alitame 0 Nil NilAlitame 0 Nil Nil

Proficiency TestProficiency TestFAPAS

Proficiency Test Start Date Matrix Analytes

0374 22/02/2008 Tonic Water -Acesulfame-K-AspartameAspartame-Benzoic Acid-Quinine

0376 15/04/2008 Cola Drink -Acesulfame-K-Benzoic Acid-Caffeine-Saccharin

0379 15/08/2008 Soft Drink -Sucralose

0381 23/10/2008 Soft Drink -Brix0381 23/10/2008 Soft Drink -Brix-pH-Citric Acid-Sorbic Acid-CyclamateS h i-Saccharin

0383 26/02/2009 Tonic Water -Acesulfame-K-Aspartame-Benzoic AcidQuinine-Quinine

http://www.fapas.com

Proficiency TestProficiency Test

LGC Standards Proficiency Testing GroupQBS

QFCS

QUALITY IN BEVERAGES SCHEME Scheme •Next Dispatch Date will be on 06 May 2008

QUALITY IN FOOD CHEMISTRY SCHEME•2 distributions per annum•Next Dispatch Date will be on 20 May 2008

SODASSOFT DRINKS PROFICIENCY TESTING SCHEME•Scheme operates from October to September

h d t t t i l di t ib t deach year and test materials are distributed quarterly .•Next Dispatch Date will be on 07 Apr 2008.

http://www.lgcpt.com/

Thank you

Briefing Session on Sweeteners Analysis-Final-web.ppt [相容 ...Cap 132W FOOD AND DRUGS...

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Transcript of Briefing Session on Sweeteners Analysis-Final-web.ppt [相容 ...Cap 132W FOOD AND DRUGS...