GB 5009.301-2025 PDF English
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| GB 5009.301-2025 | English | 95 |
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National food safety standard - Determination of osmotic pressure in foods
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GB 5009.301-2025: National food safety standard - Determination of osmotic pressure in foods---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/GB5009.301-2025
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National food safety standard - Determination of osmotic
pressure in food
Issued on: MARCH 16, 2025
Implemented on: MARCH 16, 2026
Issued by. National Health Commission of the People’s Republic of China;
State Administration for Market Regulation.
Table of Contents
1 Scope... 3
Method I -- Freezing point method... 3
2 Principle... 3
3 Reagents and materials... 3
4 Instruments and equipment... 3
5 Analysis steps... 4
6 Expression of analysis results... 5
7 Precision... 5
Method II -- Dew point method... 5
8 Principle... 5
9 Reagents and materials... 5
10 Instruments and equipment... 6
11 Analysis steps... 6
12 Expression of analysis results... 7
13 Precision... 7
Annex A Preparation of reference reagent standard solution for freezing point method
... 8
Annex B Preparation of reference reagent standard solution for dew point method... 9
National food safety standard - Determination of osmotic
pressure in food
1 Scope
This Standard specifies the methods for the determination of osmotic pressure in food.
This Standard apples to the determination of osmotic pressure of special dietary foods
and special purpose beverages.
Method I -- Freezing point method
2 Principle
The osmotic pressure molar concentration is indirectly determined by measuring the
freezing point depression of the solution. In an ideal dilute solution, the freezing point
depression conforms to the relationship of ΔTf = Kf • m, while the osmotic pressure
conforms to the relationship of P0 = K0 • m [ΔTf is the freezing point depression; Kf is
the freezing point depression constant (1.86 when water is the solvent); m is the mass
molar concentration of the solution; K0 is the osmotic pressure constant]. The
concentrations in the two formulas are equal, so the freezing point depression method
can be used to determine the osmotic pressure molar concentration of the solution.
3 Reagents and materials
The water is grade 3 water specified in GB/T 6682.
3.1 Reagents
Sodium chloride (NaCl). working reference reagent.
3.2 Preparation of reference reagent standard solution
The preparation of sodium chloride reference reagent standard solution is shown in
Annex A. Or use a nationally certified osmotic pressure molar concentration standard
solution.
4 Instruments and equipment
4.1 Freezing point osmotic pressure instrument.
4.2 Analytical balance. the sensitivity is 0.1 mg and 0.001 g respectively.
4.3 Muffle furnace.
4.4 Dryer (with desiccant).
4.5 Ultrasonic cleaner.
4.6 Homogenizing beating machine.
4.7 Pipette.
5 Analysis steps
5.1 Sample pretreatment
5.1.1 Liquid sample
Take no less than 100 mL of liquid sample, mix thoroughly to prepare a specimen. Try
to avoid bubbles during the mixing process, perform ultrasonic treatment if necessary.
5.1.2 Solid sample
Take no less than 200 g of sample, mix thoroughly, and prepare a specimen according
to the mixing ratio or preparation method indicated on the label or instruction manual.
Try to avoid bubbles during the preparation process, perform ultrasonic treatment if
necessary.
5.1.3 Semi-solid sample
Take no less than 200 g of sample, pour the product into a homogenizing beating bag,
beat it with a homogenizing beating machine at a speed of 8 times per second for 5 min,
pour it into a beaker, and let it stand for 15 min to defoam.
5.2 Analysis steps
5.2.1 Instrument calibration
According to the instrument calibration procedure, use the sodium chloride reference
reagent standard solution to calibrate the freezing point osmotic pressure instrument.
The osmotic pressure value of the specimen shall be within the range of the calibration
solution.
5.2.2 Specimen determination
According to the instrument operating procedure, accurately absorb a certain amount
of specimen and add it to the sample tube (avoid bubbles during the absorption process),
The preparation of sodium chloride reference reagent standard solution is shown in
Annex B. Or use a nationally certified osmotic pressure molar concentration standard
solution.
10 Instruments and equipment
10.1 Dew point osmotic pressure instrument.
10.2 Same as 4.2.
10.3 Same as 4.3.
10.4 Same as 4.4.
10.5 Micropipette. 2 μL ~ 20 μL.
10.6 Slide paper. compatible with the instrument model.
11 Analysis steps
11.1 Sample pretreatment
Same as 5.1.
11.2 Analysis steps
11.2.1 Instrument calibration
According to the instrument calibration procedure, use the sodium chloride reference
reagent standard solution to calibrate the dew point osmotic pressure instrument. The
tested sample shall be within the range of the calibration solution.
11.2.2 Specimen determination
According to the instrument operating procedure, accurately pipette a certain amount
of specimen and drop it into the slide paper; after the test sample is evenly absorbed,
perform the test operation and measure the data according to the instrument operating
procedure, and record the data after the determination is completed.
After the determination is completed, wipe the sample pool clean, and wait for the
instrument to stabilize before testing the next sample.
NOTE. It is not applicable to foods that are easily decomposed by heat and contain volatile solutions
such as ethanol.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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