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GB 5413.5-2010 PDF English

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GB 5413.5-2010: National food safety standard - Determination of lactose and sucrose in foods for infants and young children, milk and milk products
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Status: Obsolete

GB 5413.5: Historical versions

Standard IDUSDBUY PDFDeliveryStandard Title (Description)Status
GB 5413.5-201070 Add to Cart Auto, 9 seconds. National food safety standard - Determination of lactose and sucrose in foods for infants and young children, milk and milk products Obsolete
GB/T 5413.5-1997279 Add to Cart 3 days Milk powder and formula foods for infant and young children--Determination of lactose, sucrose and total sugars contents Obsolete

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GB 5413.5-2010: National food safety standard - Determination of lactose and sucrose in foods for infants and young children, milk and milk products


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GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National food safety standard - Determination of lactose and sucrose in foods for infants and young children, milk and milk products Issued on. MARCH 26, 2010 Implemented on. JUNE 01, 2010 Issued by. Ministry of Health of the People’s Republic of China

Table of Contents

Foreword... 3 1 Scope... 4 2 Normative references... 4 3 Principles... 4 4 Reagents and materials... 4 5 Instruments and apparatuses... 5 6 Analytical procedures... 5 7 Analysis results expression... 6 8 Precision... 7 9 Principles... 7 10 Reagents and materials... 7 11 Instruments and apparatuses... 8 12 Analytical procedures... 9 13 Analysis results expression... 12 14 Precision... 14 15 Other... 14

Foreword

This Standard replaces GB/T 5413.5-1997 “Milk powder and formula foods for infant and young children - Determination of lactose, sucrose and total sugars contents”. As compared with GB/T 5413.5-1997, the main changes of this Standard are as follows. - ADD evaporative light-scattering detector. The previous editions of the standard replaced by this Standard were released as follows. - GB 5413-1985, GB/T 5413.5-1997. National food safety standard - Determination of lactose and sucrose in foods for infants and young children, milk and milk products

1 Scope

This Standard specifies the method for determination of lactose and sucrose in foods for infants and young children, milk and milk products. This Standard applies to the determination of lactose and sucrose in foods for infants and young children, milk and milk products.

2 Normative references

The documents referenced in this Standard are indispensable for the application of this Standard. For the dated references, only the editions with the dates indicated are applicable to this Standard. For the undated references, the latest edition (including all the amendments) are applicable to this Standard.

3 Principles

After the lactose and sucrose in the sample are extracted, USE high performance liquid chromatographic column to separate;

4 Reagents and materials

Unless otherwise specified, the reagents used in this method are analytically pure; and the water is Grade 1 water specified in GB/T 6682. 4.1 Acetonitrile. 4.2 Acetonitrile. chromatographically pure. 4.3 Standard solutions 4.3.1 Lactose standard stock solution (20 mg/mL). WEIGH 2 g (accurate to 0.1 mg) of the lactose standard sample dried in an oven at 94 °C±2 °C for 2 h; DISSOLVE in water; USE water to dilute to a 100 mL volumetric flask. PLACE 4.3.4 Sucrose standard working solutions. separately PIPETTE 0 mL, 1 mL, 2 mL, 3 mL, 4 mL, 5 mL of sucrose standard solution (4.3.3) in 10 mL volumetric flasks; USE acetonitrile (4.1) to dilute to mark. The series of sucrose standard working solutions are prepared, at concentrations of 0 mg/mL, 1 mg/mL, 2 mg/mL, 3 mg/mL, 4 mg/mL, 5 mg/mL respectively.

5 Instruments and apparatuses

5.1 Balance. The sensitivity is 0.1 mg. 5.3 Ultrasonic oscillator.

6 Analytical procedures

6.1 Sample processing WEIGH 1 g of solid sample or 2.5 g (accurate to 0.1 mg) of liquid sample into a 50 mL volumetric flask; ADD 15 mL of water at 50 °C~60 °C to dissolve; oscillate in an ultrasonic oscillator for 10 min; 6.2 Determination 6.2.1 Reference chromatographic conditions Chromatographic column. Amino column 4.6 mm×250 mm, 5 μm, or column with equivalent performance; 6.2.2 Making of standard curve The series of standard working solutions is separately injected into the high performance liquid chromatograph. The corresponding peak area or peak height is determined.

7 Analysis results expression

The content of sugar in the sample is calculated according to formula (1).

8 Precision

The absolute difference between the two independent determination results, obtained under repeated conditions, shall not exceed 5% of the arithmetic mean.

9 Principles

Lactose. After removing the protein from the sample, under the heating condition, USE the methylene blue as an indicator; the calibrated Fehling’s solution is directly titrated. According to the volume consumed by the sample solution, the lactose content is calculated.

10 Reagents and materials

Unless otherwise specified, the reagents used in this method are analytically pure; and the water is Grade 3 water specified in GB/T 6682. 10.1 Lead acetate. 10.2 Potassium oxalate. 10.3 Disodium hydrogen phosphate. 10.7 Potassium sodium tartrate. 10.8 Sodium hydroxide. 10.9 Phenolphthalein. 10.10 Ethanol. 10.11 Methylene blue. 10.12 Lead acetate solution (200 g/L). WEIGH 200 g of lead acetate; DISSOLVE in water and dilute to 1000 mL. 10.13 Potassium oxalate-disodium hydrogen phosphate solution. WEIGH 30 g of potassium oxalate, 70 g of disodium hydrogen phosphate; DISSOLVE in water and dilute to 1000 mL. 10.14 Hydrochloric acid (1+1). 1 volume of hydrochloric acid is mixed with 1 volume of water. 10.17 Phenolphthalein solution (5 g/L). WEIGH 0.5 g of phenolphthalein in 100 mL of ethanol with a volume fraction of 95%. 10.18 Methylene blue solution (10 g/L). WEIGH 1 g of methylene blue in 100 mL of water.

11 Instruments and apparatuses

11.1 Balance. The sensitivity is 0.1 mg.

12 Analytical procedures

12.1 Calibration of Fehling’s solution 12.1.1 USE lactose to calibrate 12.1.1.1 WEIGH about 0.75 g (accurate to 0.1 mg) of the lactose standard sample pre-dried in an oven at 94 °C±2 °C for 2 h; USE water to dissolve and dilute to 250 mL. Inject the lactose solution into a 50 mL burette for titration. 12.2 Determination of lactose 12.2.1 Sample processing 12.2.1.1 WEIGH 2 g of infant food or skim powder, 2.5 g of whole sugared powder or whole powder, 1 g of whey powder, accurate to 0.1 mg. USE 100 mL of water to dissolve several times and WASH into a 250 mL volumetric flask. 12.2.2 Titration 12.2.2.1 Pre-titration. The operation is the same as 12.1.1.2. 12.2.2.2 Precise titration. The operation is the same as 12.1.1.3. 12.3 Determination of sucrose

13 Analysis results expression

13.1 Lactose The content X of lactose in the sample shall be calculated according to formula (6) 13.3 If the ratio of sucrose to lactose in the sample exceeds 3.1, when calculating the lactose, the corrected value in Table 2 shall be added to the titration volume and then Table 1 is referred.

14 Precision

The absolute difference between the two independent determination results, obtained under repeated conditions, shall not exceed 1.5% of the arithmetic mean.

15 Other

The detection limit of Method 1 of this Standard is 0.3 g/100 g. The detection limit of Method 2 is 0.4 g/100 g. ......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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