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GB 5009.234-2016 PDF English
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GB 5009.234-2016
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Method for analysis of hygienic standard of soybean sauce
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GB 5009.234-2016
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GB 5009.234-2016
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GB 5009.234-2016: PDF in English
GB 5009.234-2016 GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National Food Safety Standard - Determination of Ammonium Salt in Foods 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 Instruments and apparatuses ...5 5 Analysis steps ...5 6 Description of the analysis result ...5 7 Precision ...6 8 Others ...6 National Food Safety Standard - Determination of Ammonium Salt in Foods 1 Scope This Standard specifies the method for determination of ammonium salt in soy sauce. This Standard applies to the determination of ammonium salt in soy sauce. 2 Principle Heat and distill the sample in the alkaline solution to free the ammonia, which is absorbed by the boric acid solution; then use hydrochloric acid standard solution to titrate and calculate the content. 3 Reagents and materials 3.1 Reagents 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. 3.1.1 Magnesium oxide (MgO). 3.1.2 Boric acid (H3BO3). 3.1.3 Methyl red (C15H15N3O2). 3.1.4 Bromocresol green (C15H14Br4O5S). 3.1.5 Ethanol (C2H5OH). 3.2 Preparation of reagents 3.2.1 Boric acid solution (20 g/L): weigh 20.0 g of boric acid; add water to dissolve; dilute to 1 000 mL. 3.2.2 Hydrochloric acid standard titration solution [c(HCl)] = 0.100 mol/L. 3.2.3 Mixing indicator solution: 1 part of methyl red-ethanol solution (2 g/L) and 5 parts of bromocresol green-ethanol solution (2 g/L); prepare when it is needed.
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Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.