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GB/T 12143-2008: General Analytical Methods for Beverage Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedure Status: Valid GB/T 12143: Historical versions
Similar standardsGB/T 12143-2008: General Analytical Methods for Beverage---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GBT12143-2008GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA ICS 67.160.20 X 50 Replacing GB/T 12143.1~12143.3-1989, GB/T 12143.4~12143.5-1992, GB/T 16771-1997 General Analytical Methods for Beverage Issued on. DECEMBER 31, 2008 Implemented on. MAY 1, 2009 Issued by. General Administration of Quality Supervision, Inspection and Quarantine; Standardization Administration of PRC. Table of ContentsForeword... 3 1 Scope... 5 2 Normative References... 5 3 General Rules... 5 4 Determination Method for Soluble Solids Content in Soft Drinks (Refractometric)... 6 5 Determination Method for Amino Nitrogen Content in Fruit (Vegetable) Juice Products (Formol Number)... 7 6 Determination Method for L-Ascorbic Acid in Fruit and Vegetable Juice Beverages (Ethyl Ether Extraction Method)... 10 7 Method for Determination of Carbon Dioxide in Carbonated Soft Drink (Distillation and Titration Method)... 15 8 Method for Determination of Ethanol in Concentrated Fruit Juice... 21 9 Determination of Juice Content in Orange, Mandarine, Tangerine Juice and Their Drinks... 26 Appendix A (Informative) Conversion Table between Refractive Index and Soluble Solids Contents at 20°C... 30 Appendix B (Informative) Correction Table of Soluble Solids Contents against Temperature at 20°C... 31 Appendix C (Normative) Determination of Potassium... 32 Appendix D (Normative) Determination of Total Phosphorus... 35 Appendix E (Normative) Determination of L-Proline... 38 Appendix F (Normative) Determination of Total D-Isocitric Acid... 41 Appendix G (Normative) Determination of Total Flavonoids... 471 ScopeThis Standard specifies the general rules and specific analytical methods of the general analytical methods for beverage. This Standard is applicable to the analysis of specific components in the beverage.2 Normative ReferencesThe provisions in following documents become the provisions of this Standard through reference in this Standard. For dated references, the subsequent amendments (excluding corrigendum) or revisions do not apply to this Standard, however, parties who reach an agreement based on this Standard are encouraged to study if the latest versions of these documents are applicable. For undated references, the latest edition of the referenced document applies. GB/T 601 Chemical Reagent - Preparations of Standard Volumetric Solutions GB/T 6682 Water for Analytical Laboratory Use – Specification and Test Methods (GB/T 6682-2008, ISO 3696.1987, MOD) GB 10789 General Standard for Beverage3 General Rules3.1 The terminologies and measuring units used in this Standard shall conform to the provisions of relevant national standards. 3.2 The “instrument” in this Standard indicates the instrument required for analysis; general laboratory used instrument and equipment are not listed item by item. 3.3 The water used in this Standard shall, if not indicated other requirements, conform to the specification of Class-3 above (including Class-3) water stipulated in GB/T 6682.The reagents used shall, if not indicated other specifications, refer to the analytically pure.4 Determination Method for Soluble Solids Content inSoft Drinks (Refractometric) 4.1 Applicable range of method This Method is applicable to the transparent liquid, semi-viscous, suspended-matter- containing beverage products. 4.3 Instrument The generally laboratory used instruments and the following instruments. 4.4 Preparation of test solution 4.4.1 Transparent liquid products Mix the sample thoroughly, then directly measure. 4.5 Analytical procedures 4.5.1 Calibrate the refractometer according to the instructions before measuring; take Abbe refractometer as an example; other refractometers shall be operated as per their instructions. 4.5.2 Separate the two-side prism of the refractometer, wipe with degreasing cotton dipped into the ether or ethanol. 4.6 Allowable difference The difference between two measured values against the same sample shall be no greater than 0.5%. Take the arithmetic average value of the two measurements as the result, which shall be accurate to one digit after the decimal point.5 Determination Method for Amino Nitrogen Content in Fruit (Vegetable) Juice Products (Formol Number)5.1 Applicable range of method This Method is applicable to the fruit and vegetable juice beverage. 5.3 Reagents 5.3.1 30% Hydrogen Peroxide. 5.3.2 Neutral formaldehyde solution. take 200mL of formaldehyde solution into 400mL beaker; place onto the electromagnetic stirrer, adjust the pH to be 8.1 with 0.05mol/L sodium hydroxide solution as stir. 5.3.3 Sodium hydroxide standard solution. 0.1mol/L; prepare and calibrate as per GB/T 601. 5.4 Instrument 5.4.1 Acidometer. measuring range of 0~14pH; accuracy of ±0.1pH. 5.4.2 Electromagnetic stirrer. 5.4.3 Glass electrode and calomel electrode. 5.5 Preparation of sample solution 5.6 Analytical procedures 5.6.1 Turn on the acidometer, after pre-heating for 30min; use pH 6.8 buffer solution to correct the acidometer. 5.7 Result calculation The amino nitrogen in the specimen shall be calculated as per Formula (1). Where. 5.8 Allowable difference Take the arithmetic average value of the two measurements against the same sample as the result; which shall be accurate to one digit after the decimal point. The difference between two measurements against the same sample.6 Determination Method for L-Ascorbic Acid in Fruit and Vegetable Juice Beverages (Ethyl Ether Extraction Method)6.1 Applicable range of method This Method is applicable to the determination of L-ascorbic acid in fruit and vegetable juice beverages; but not applicable to the determination of dehydroascorbic acid. 6.2 Principle of method This Method abides by the principle of redox reaction; 2,6-dichloroindophenol can be reduced to be colorless by the L-ascorbic acid; the slight excess of 2,6- dichloroindophenol can be extracted by ethyl ether; then the end-point shall be titrated by the rose red in the ether layer. 6.3 Reagents 6.4 Instrument 6.5 Preparation of test solution 6.5.1 Concentrated juice Add the same amount of water into the concentrated juice as the natural water lost during the concentrating process; so that it becomes the normal juice. Then take certain amounts of samples from the same kind of normal juice; dilute, and mix evenly for testing. 6.5.7 Preparation of blank test solution Take the same sample (accurate to 0.001g) as the sampling amount determined during the preparing period of the test solution; place into 250mL conical flask; add 20mL of 10% copper sulfate solution; add water so that the total volume to be 100mL; place onto the electric stove padded with asbestos gauze; carefully heating to boiling, and keep slightly boiling for 15min; then use the flowing water to cool off to the room temperature. Transfer the solution into the 200mL volumetric flask; use water to dilute to the scale; shake evenly for the blank testing. 6.6 Analytical procedures 6.7 Result calculation The L-ascorbic acid content in the sample shall be calculated as per Formula (4). 6.8 Allowable difference Report the result by the arithmetic average value of three measurement results with error in the allowable range; accurate to the one digit after the decimal point. The relative difference of three measurement results against the same sample includes.7 Method for Determination of Carbon Dioxide in Carbonated Soft Drink (Distillation and Titration Method)7.1 Applicable range of method This Method is applicable to determine the carbon dioxide in carbonated soft drink. 7.2 Principle of method After through the strong alkali and acid treatment, the sample shall be hated and distilled. 7.3 Reagents 7.3.1 Water containing no carbon dioxide (prepared on the current day). boil water till 1/5~1/4 water volume is lost, then cool off quickly. 7.3.2 Acidic phosphate solution. take 100g of sodium dihydrogen phosphate, dissolve into water; add 25mL of phosphoric acid, and transfer to 500mL volumetric flask; use water to dilute to the scale. 7.3.7 Sodium hydroxide standard titration solution. 0.25mol/L. 7.3.7.1 Preparation Absorb the supernatant liquid of 13.5mL of 50% sodium hydroxide solution (7.3.6) into 1000mL volumetric flask; use the water containing no carbon dioxide (7.3.1) to dilute to the scale; shake evenly. 7.3.8 Hydrochloric acid standard titration solution. 0.25mol/L. 7.3.8.1 Preparation Take 21.0mL of hydrochloric acid into the 1000mL volumetric flask; use water to dilute to the scale; shake evenly. 7.4 Instrument and equipment 7.5 Preparation of test solution Place the new soft drink into ice-salt bath at 0°C below (or in the freezing chamber of the refrigerator); dip for 1h~2h; when the soft drink in the bottle is nearly to be frozen (no shaking), open the bottle cap; quickly add supernatant liquid of 50% sodium hydroxide solution (add 2.0mL~2.5mL per 100mL of soft drink); immediately cover with rubber stopper plug. Put the bottom of the bottle upward; slowly shake for several minutes, store at room temperature, and to be measured. 7.6 Analytical procedures8 Method for Determination of Ethanol in Concentrated Fruit Juice8.1 Applicable range of method This Method is applicable to determine the ethanol in the concentrated fruit juice. 8.2 Principle of method Oxidize the ethanol in the sample by the potassium dichromate under the acidic conditions; then use ammonium ferrous sulfate to titrate the excessive potassium dichromate; calculate the ethanol content in the specimen according to the adding amount of potassium dichromate and consumed amount of ammonium ferrous sulfate. The reaction formula is as follows. 8.3 Reagents 8.3.1 Silicone oil. 8.3.2 Sodium hydroxide solution. 1mol/L; take 40g of sodium hydroxide, dissolve into 8.4 Instrument and equipment 8.4.1 Constant temperature water bath. 100°C±1°C. 8.5 Preparation of test solution 8.5.1 Weigh sample Weigh 10g~40g of evenly-mixed sample (ethanol content is 0.005g~0.12g) into small beaker; accurate to 0.001g; transfer the sample into 1000mL distillation flask (total volume shall not exceed 1/2 capacity of the flask). 8.6 Analytical procedures 8.7 Result calculation The ethanol content in the specimen shall be calculated as per Formula (10). Where.9 Determination of Juice Content in Orange, Mandarine, Tangerine Juice and Their Drinks9.1 Applicable range of method This Method is applicable to judge the concentrated juice and fruit juice in orange, mandarine, tangerine; as well as the orange, mandarine, tangerine drinks with juice content no less than 2.5%. 9.2 Terms and definitions The following terms and definitions are applicable to this Method. 9.3 Principle of method 9.3.1 The method specified in this Standard measures the 6 components in the sample. 9.5 Determination method 9.5.1 Soluble solids Measure as per the method stipulated in Clause 4. 9.5.2 Potassium Measure as per the provisions of Appendix C. 9.6 Result calculation The juice content in orange, mandarine, tangerine juice and their drinks shall be calculated as per Formula (11). ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al. 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