GB 5009.237-2016 PDF English
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB 5009.237-2016 | English | 80 |
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National Food Safety Standard -- Determination of pH value of food
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GB 5009.237-2016: National Food Safety Standard -- Determination of pH value of food---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/GB5009.237-2016
GB
NATIONAL STANDARD OF
THE PEOPLE’S REPUBLIC OF CHINA
National standard for food safety -
Determination of pH value in food
Issued on: AUGUST 31, 2016
Implemented on: MARCH 1, 2017
Issued by. National Health and Family Planning Commission of the
People’s Republic of China
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Table of Contents
Foreword ... 3
1 Scope ... 4
2 Principle... 4
3 Reagents and materials ... 4
4 Instruments and equipment ... 6
5 Analytical procedures ... 6
6 Expression of the analysis results ... 9
7 Precision... 9
Foreword
This Standard replaces the determination of pH in GB/T 5009.45-2003 Method
for analysis of hygienic standard of fish and other aquatic products, the
determination of pH in GB/T 10786-2006 Analytical methods of canned food,
and GB/T 9695.5-2008 Meat and meat products - Measurement of pH.
Compared with the substituted standards, the major changes in this Standard
are as follows.
— CHANGE the standard name into “National standard for food safety -
Determination of pH value in food”; and
— This Standard integrates the methods for determination of pH in food in
GB/T 5009.45-2003 Method for analysis of hygienic standard of fish and
other aquatic products, GB/T 10786-2006 Analytical methods of canned
food and GB/T 9695.5-2008 Meat and meat products - Measurement of
pH.
National standard for food safety -
Determination of pH value in food
1 Scope
This Standard specifies the methods for determination of pH in meat and meat
products, oysters in aquatic products, and canned food.
This Standard is applicable to the pH testing for the homogenized products
and the pH non-destructive testing for the slaughtered carcasses and lean meat
in meat and meat products, the pH determination for oysters in aquatic products,
and the pH determination for canned food.
2 Principle
A glass electrode is used as a reference electrode, a calomel electrode or a
silver-silver chloride electrode as a reference electrode. When the
concentration of hydrogen ions in the sample or sample solution changes, the
electromotive force between the indicator electrode and the reference electrode
also changes, resulting in a DC potential (that is, potential difference). INPUT
to an A/D converter through a preamplifier, in order to achieve the purpose of
pH measurement.
3 Reagents and materials
Unless otherwise stated, the reagents used in this method are of analytical
grade, and water is the tertiary water specified in GB/T 6682. Water used in the
preparation of buffer solution shall be freshly boiled, or USE nitrogen free of
carbon dioxide to remove carbon dioxide in the water.
3.1 Reagents
3.1.1 Potassium hydrogen phthalate [KHC6H4(COO)2].
3.1.2 Potassium dihydrogen phosphate (KH2PO4).
3.1.3 Disodium (hydrogen) phosphate (Na2HPO4).
3.1.4 Potassium bitartrate (KHC4H4O6).
3.1.5 Disodium citrate (Na2HC6H5O7).
For heterogeneous samples, PROCEED in accordance with Subclause 5.2.4.
5.2.2 Samples (only for meat and meat products)
ADD potassium chloride solution with 10 times the mass of the sample to be
tested to a homogenized sample (SEE Subclause 5.1.1.3). USE a homogenizer
to perform homogenization.
5.2.3 Determination of homogenized samples
TAKE a quantity of the sample that can immerse or embed the electrode.
INSERT the electrode into the sample. ADJUST the temperature compensation
system of the pH meter to the sample temperature. If the pH meter is not
equipped with a temperature compensation system, the temperature of the
sample to be determined shall be kept within the range of 20°C ± 2°C.
DETERMINE by taking the steps suitable for the pH meter in use. After the
reading display is stable, READ the value directly. Accurate to 0.01. PROCEED
in accordance with Subclause 5.2.5.
The same prepared sample shall be determined at least twice.
5.2.4 Determination of heterogeneous samples
USE a knife or pin to punch a hole on the sample, so as not to damage the
composite electrode.
ADJUST the temperature compensation system of the pH meter (4.2) to the
sample temperature. If the pH meter is not equipped with a temperature
compensation system, the temperature of the sample to be determined shall be
kept within the range of 20°C ± 2°C. DETERMINE by taking the steps suitable
for the pH meter in use. After the reading display is stable, READ the value
directly. Accurate to 0.01.
Fresh meat is usually stored between 0°C and 5°C. A pH meter with a
temperature compensation system is required for the determination. REPEAT
the determination at the same point. REPEAT the determination at different
points on the sample, if necessary. The number of determination points
depends on the properties and size of the sample.
The same prepared sample shall be determined at least twice.
5.2.5 Electrode cleaning
USE degreasing cotton dipped with ether and ethanol successively to wipe the
electrodes. RINSE with water eventually. STORE the electrodes as required by
the manufacturer.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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