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GB 5009.7-2016 PDF English

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GB 5009.7-2016: National food safety standard - Determination of reducing sugar in foods
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GB 5009.7: Historical versions

Standard IDUSDBUY PDFDeliveryStandard Title (Description)Status
GB 5009.7-2016145 Add to Cart Auto, 9 seconds. National food safety standard - Determination of reducing sugar in foods Valid
GB/T 5009.7-2008140 Add to Cart Auto, 9 seconds. Determination of reducing sugar in foods Obsolete
GB/T 5009.7-2003399 Add to Cart 3 days Determination of reducing sugar in foods Obsolete
GB/T 5009.7-1985279 Add to Cart 3 days Method for determination of reducing sugar in foods Obsolete

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GB 5009.7-2016: National food safety standard - Determination of reducing sugar in foods

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GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National food safety standard - Determination of reducing sugar in foods Issued on. AUGUST 31, 2016 Implemented on. MARCH 01, 2017 Issued by. National Health and Family Planning Commission of the People’s Republic of China

Table of Contents

Foreword... 4 1 Scope... 5 2 Principle... 5 3 Reagents and materials... 5 4 Instruments and equipment... 7 5 Analysis procedure... 7 6 Expression of analysis results... 9 7 Precision... 10 8 Others... 10 9 Principle... 11 10 Reagents and materials... 11 11 Instruments and equipment... 12 12 Analysis procedure... 12 13 Expression of analysis results... 13 14 Precision... 14 15 Others... 15 16 Principle... 15 17 Reagents... 15 18 Instruments and equipment... 16 19 Analysis procedure... 16 20 Expression of analysis results... 17 21 Precision... 18 22 Principle... 18 23 Reagents and materials... 18 24 Instruments and equipment... 20 25 Analysis procedure... 21 26 Expression of analysis results... 22 27 Precision... 22 28 Others... 22 Annex A... 23

Foreword

This Standard replaces GB/T 5009.7-2008 “Determination of reducing sugar in foods”, GB/T 5513-2008 “Inspection of grain and oils - Determination of reduced sugar and non-reduced sugar in grain” and NY/T 1751-2009 “Determination of reducing sugar in sugar beet root”. Compared with GB/T 5009.7-2008, the main modifications of this Standard are as follows. - MODIFY the standard name to “National food safety standard - Determination of reducing sugar in foods”; - MERGE the portion about the redacting sugar in GB/T 5009.7-2008 and GB/T 5513-2008. National food safety standard - Determination of reducing sugar in foods

1 Scope

This Standard specifies the determination of reducing sugar content in foods. Method I and method II of this Standard apply to the determination of reducing sugar content in foods. Method III of this Standard applies to the determination of reducing sugar content in wheat flour. Method IV of this Standard applies to the determination of reducing sugar content in sugar beet root. Method I Direct titration

2 Principle

After the protein in the sample is removed, use methylene blue as indicator, titrate the calibrated alkaline copper tartrate solution (calibrated with the reducing sugar standard solution) under heating conditions, and calculate the content of reduced sugar according to the volume of the sample solution consumed.

3 Reagents and materials

Unless otherwise stated, the reagents used in this method are analytical reagents and the water is the tertiary water specified in GB/T 6682. 3.1 Reagents 3.1.1 Hydrochloric acid (HCl). 3.1.2 Copper sulfate (CuSO4 · 5H2O). 3.1.8 Potassium ferrocyanide [K4Fe(CN)6 · 3H2O]. 3.2 Preparation of reagents 3.2.1 Hydrochloric acid solution (1 + 1, volume ratio). WEIGH 50 mL of hydrochloric acid; ADD 50 mL of water; MIX well. 3.2.2 Alkaline copper tartrate solution A. WEIGH 15 g of copper sulfate and 0.05 g of methylene blue; DISSOLVE in water; DILUTE to 1000 mL. 3.2.3 Alkaline copper tartrate solution B. WEIGH 50 g of potassium tartrate and 75 g of sodium hydroxide; DISSOLVE in water; ADD 4 g of potassium ferrocyanide; after completely dissolved, DILUTE with water to 1000 mL; STORE in a glass bottle with rubber stopper. 3.3 Standards 3.3.1 Glucose (C6H12O6) CAS. 50-99-7, purity ≥ 99 %. 3.3.2 Fructose (C6H12O6) CAS. 57-48-7, purity ≥ 99 %. 3.3.3 Lactose (containing water) (C6H12O6 · H2O) CAS. 5989-81-1, purity ≥ 99 %. 3.3.4 Sucrose (C12H22O11) CAS. 57-50-1, purity ≥ 99 %. 3.4 Preparation of standard solutions 3.4.1 Glucose standard solution (1.0 mg/mL). accurately WEIGH 1 g of glucose that has been dried in the oven at 98 °C ~ 100 °C for 2 h; ADD water to dissolve; ADD 5 mL of hydrochloric acid solution; DILUTE with water to 1000 mL. This solution is equivalent to 1.0 mg of glucose per milliliter.

4 Instruments and equipment

4.1 Balance. with division of 0.1 mg. 4.2 Water bath pot. 4.3 Temperature-adjustable electric furnace.

5 Analysis procedure

5.1 Preparation of samples 5.1.1 Starch-containing foods. WEIGH 10 g ~ 20 g (accurate to 0.001 g) of crushed or mixed sample; PLACE in a 250-mL volumetric flask; ADD 200 mL of water; HEAT in 45 °C water bath for 1 h; SHAKE from time to time. 5.1.2 Alcoholic beverages. WEIGH 100 g (accurate to 0.01 g) of mixed sample; PLACE in an evaporative dish; NEUTRALIZE with sodium hydroxide solution to neutral; EVAPORATE in the water bath to 1/4 of the original volume; TRANSFER to a 250-mL volumetric flask; slowly ADD 5 mL of zinc acetate solution and 5 mL of potassium ferrocyanide solution; ADD water to the scale; 5.2 Calibration of alkaline copper tartrate solution PIPETTE 5.0 mL of alkaline copper tartrate solution A and 5.0 mL of alkaline copper tartrate solution B; PLACE in a 150-mL Erlenmeyer flask; ADD 10 mL of water; ADD 2 ~ 4 glass beads. ADD dropwise about 9 mL of glucose (3.4.1) [or other reducing sugar standard solution (3.4.2, or 3.4.3, or 3.4.4)] from the burette; 5.3 Prediction of sample solution PIPETTE 5.0 mL of alkaline copper tartrate solution A and 5.0 mL of alkaline copper tartrate solution B; PLACE in a 150-mL Erlenmeyer flask; ADD 10 mL of water; ADD 2 ~ 4 glass beads. HEAT to boil in 2 min; KEEP boiling and ADD dropwise the sample solution from the burette at a speed of from fast to slow, and keep boiling state, until the solution color becomes lighter. TITRATE at a rate of 1 drop/2 s until the blue of the solution fades, that is the end point. RECORD the volume of the sample solution consumed. 5.4 Determination of sample solution PIPETTE 5 mL of alkaline copper tartrate solution A and 5.0 mL of alkaline copper tartrate solution B; PLACE in a 150-mL Erlenmeyer flask; ADD 10 mL of water; ADD 2 ~ 4 glass beads; ADD dropwise the sample solution 1 mL less than the predict volume from the burette to the Erlenmeyer flask. HEAT to boil in 2 min;

6 Expression of analysis results

The content of reducing sugar in the sample (calculated as a certain type of reducing sugar) is calculated as equation (1).

7 Precision

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

8 Others

When the sample amount is 5 g, the limit of quantification is 0.25 g/100 g. Method II Potassium permanganate titration

9 Principle

After the protein in the sample is removed, the reducing sugar reduces the copper salt to cuprous oxide.

10 Reagents and materials

Unless otherwise stated, the reagents used in this method are analytical reagents and the water is the tertiary water specified in GB/T 6682. 10.1 Reagents 10.1.1 Hydrochloric acid (HCl). 10.1.2 Sodium hydroxide (NaOH). 10.1.3 Copper sulfate (CuSO4 · 5H2O). 10.2 Preparation of reagents 10.2.1 Hydrochloric acid solution (3 mol/L). MEASURE 30 mL of hydrochloric acid; DILUTE with water to 120 mL. 10.2.2 Alkaline copper tartrate solution A. WEIGH 34.639 g of copper sulfate; ADD appropriate amount of water to dissolve; ADD 0.5 mL of sulfuric acid; ADD water to dilute to 500 mL; FILTER with refined asbestos. 10.2.6 Refined asbestos. SOAK asbestos in hydrochloric acid solution for 2 d ~ 3 d, WASH with water. SOAK in sodium hydroxide solution for 2 d ~ 3 d, DISCARD the solution. SOAK in hot alkaline copper tartrate solution B for several hours, WASH with water. SOAK in hydrochloric acid solution for several hours, WASH until it is not acid. ADD water and SHAKE, so that it becomes fine slurry of soft fibers. SOAK in water and STORE in glass bottle, which can be used for paving the Gooch crucible. 10.3 Standards Potassium permanganate (KMnO4), CAS. 7722-64-7, excellent regent or higher.

11 Instruments and equipment

11.1 Balance. with division of 0.1 mg. 11.5 25 mL Gooch crucible or G4 vertical crucible. 11.6 Vacuum pump. ......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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