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GB 5009.233-2016 PDF in English
GB 5009.233-2016 (GB5009.233-2016) PDF English
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GB 5009.233-2016
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Method for analysis of hygienic standard of vinegar
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GB 5009.233-2016
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GB 5009.233-2016: PDF in English
GB 5009.233-2016 GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National Food Safety Standard - Determination of Free Mineral Acid in Vinegar ISSUED ON: AUGUST 31, 2016 IMPLEMENTED ON: MARCH 01, 2017 Issued by: National Health and Family Planning Commission of the PRC Table of Contents Foreword ...3 1 Scope ...4 2 Principle ...4 3 Reagents and materials ...4 4 Analysis steps ...5 5 Analysis result ...5 6 Others ...5 National Food Safety Standard - Determination of Free Mineral Acid in Vinegar 1 Scope This Standard specifies the method for determination of free mineral acid in vinegar. This Standard applies to the determination of free mineral acid in vinegar 2 Principle When there is free mineral acid (such as sulfuric acid, nitric acid, hydrochloric acid), the concentration of hydrogen ions increases, and the color of the indicator can be changed. 3 Reagents and materials Unless otherwise specified, all the reagents in this method are analytical reagents, the water is grade-1 water that is specified by GB/T 6682. 3.1 Reagents 3.1.1 Thymol blue. 3.1.2 Methyl violet (C25H30N3Cl). 3.1.3 Sodium hydroxide (NaOH). 3.1.4 Ethanol (CH3CH2OH). 3.2 Preparation of reagents 3.2.1 Sodium hydroxide solution (4 g/L): take 2 g of sodium hydroxide to dissolve in water; add water to 500 mL. 3.2.2 Thymol blue test paper: take 0.10 g of thymol blue to dissolve in 50 mL of ethanol; add 6 mL of sodium hydroxide solution (4 g/L); add water to 100 mL. Use the solution to soak the filter paper; then dry it, and store for later use. 3.2.3 Methyl violet test paper: weigh 0.10 g of methyl violet to dissolve in 100 mL of water; immerse the filter paper in this solution; take it out and dry it; store for later use.
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Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.