Ingredient Testing

Ingredient testing is mainly to detect the known ingredients of the product, and conduct qualitative and quantitative analysis of the known ingredients. It is a process of verifying the known ingredients. Ingredient testing (including ingredient detection, ingredient testing items) is a technical method to analyze unknown ingredients through spectra, because this technology generally uses microscopic spectra such as spectrum, chromatography, energy spectrum, thermal spectrum, mass spectrum.

Gravimetric method, titration method, potentiometric electrolysis method, infrared carbon/sulfur analysis method, spark direct reading spectrometry, atomic absorption spectrometry, thermogravimetric analysis (TGA), high performance liquid chromatography (HPLC), ultraviolet spectrophotometer (UV-Vis), Fourier transform infrared spectrometry (FTIR)), pyrolysis/gas chromatography/mass spectrometry (PY-GC-MS), scanning electron microscope/X-ray energy dispersive analysis (SEM/EDS), inductively coupled plasma atomic emission spectroscopy (ICP-OES).

GB/T 17432-2012 Sampling method for chemical composition analysis of deformed aluminum and aluminum alloys
GB/T 20123-2006 Steel Determination of total carbon and sulfur content Infrared absorption method after combustion in high-frequency induction furnace (conventional method)
GB/T 223.1-1981 Determination of carbon content in steel and alloys
GB/T 4336-2002 Carbon steel and medium and low alloy steel Spark source atomic emission spectrometry analysis method (conventional method)
GB/T 7764-2001 Infrared spectrometry method for rubber identification GB/T 6040-2002 General principles for infrared spectrometry analysis methods
DIN 53383-2-1983 Plastic inspection. Testing of oxidative stability of high-density polyethylene (PE-HD) by furnace aging. Determination of carbonyl content by infrared spectroscopy
JIS K 0117:2000 General rules for infrared spectroscopy analysis methods YBB0026 2004 Determination of infrared spectroscopy of packaging materials