GB/T 5009.140-2003 (GB 5009.140-2023 Newer Version) PDF English
GB/T 5009.140-2003 (GB/T5009.140-2003, GBT 5009.140-2003, GBT5009.140-2003)
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Name of Chinese Standard | Status |
| GB 5009.140-2023 | English | 140 |
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National food safety standard - Determination of acesulfame K in food
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| GB/T 5009.140-2003 | English | 90 |
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Determination of acesulfame K in beverages
| Obsolete |
Newer version: GB 5009.140-2023 Standards related to (historical): GB 5009.140-2023
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GB/T 5009.140-2003: PDF in English (GBT 5009.140-2003) NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA ICS 67.040 C 53
GB/T 5009.140-2003
Replacing GB/T 16345-1996
Determination of acesulfame K in beverages
Issued on. August 11, 2003 Implemented on. January 01, 2004 Issued by. Ministry of Health of PRC; Standardization Administration of PRC.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Principle... 4
3 Reagents ... 4
4 Instruments ... 5
5 Analytical procedures ... 5
6 Calculation of results ... 7
7 Precision... 7
Determination of acesulfame K in beverages
1 Scope
This standard specifies the method for determination of acesulfame K in beverages.
This standard applies to the determination of acesulfame potassium K in soda, cola-type beverages, fruit juice, fruit tea and other foods.
This standard also applies to the determination of sodium saccharin.
The detection limit of this standard. 4 μg/mL (g) for acesulfame K and sodium saccharin, respectively. The linear range of acesulfame K and sodium saccharin is 4 μg/mL~ 20 μg/mL.
2 Principle
In the sample, the acesulfame K and sodium saccharin are separated by high performance liquid phase reversed-phase C18 column, the retention time is used for qualitative, the peak height or peak area is used for quantification.
3 Reagents
3.1 Methanol.
3.2 Acetonitrile.
3.3 0.02 mol/L ammonium sulfate solution. WEIGH 2.462 g of ammonium sulfate, ADD water to dissolve it to 1000 mL.
3.4 10% sulfuric acid solution.
3.5 Neutral alumina. For chromatography, 100 mesh ~ 200 mesh.
3.6 Acesulfame K, sodium saccharin standard stock solution. accurately WEIGH 0.1000 g of acesulfame K and sodium saccharin, respectively, USE mobile phase to dissolve it, TRANSFER it into a 100 mL volumetric flask, USE mobile phase to dilute it to the mark, to obtain the solution which contains 1 mg/mL acesulfame K and sodium saccharin.
3.7 Standard use solution of acesulfame K and sodium saccharin. PIPETTE 2 mL of acesulfame K and sodium saccharin standard solution in 50 mL volumetric flask, ADD mobile phase to the mark, then PIPETTE 1 mL, 2 mL, 3 mL, 4 mL, and 5 mL of this solution in a 10 mL volumetric flask, ADD mobile phase to each to the mark, to obtain the mixed standard solution series which contain 4 μg/mL, 8 μg/mL, 12 μg/mL, 16 μg /mL, 20 μg/mL acesulfame K and sodium saccharin.
3.8
Mobile phase. 0.02 mol/L ammonium sulfate (740 ~ 800) + methanol (170 ~ 150) acetonitrile (90 ~ 50) + 10% H2SO4 (1 mL).
4 Instruments
4.1
High performance liquid chromatograph.
4.2 Ultrasonic cleaner (for solvent degassing).
4.3 Centrifuge.
4.4 Filter bottle.
4.5 G3 acid resistant funnel.
4.6 Microporous membrane 0.45 μm.
4.7
Column, which can be replaced by a 10 mL syringe barrel, containing 3 cm height of neutral alumina.
5 Analytical procedures
5.1
Sample processing
5.1.1 Soda water. WARM the specimen, STIR it to remove carbon dioxide or PERFORM ultrasonic degassing. PIPETTE 2.5 mL of the specimen into a 25 mL volumetric flask. ADD mobile phase to the mark, and after shaking it uniformly, USE the microporous membrane to filter the solution, USE the filtrate for HPLC analysis.
5.1.2 Cola-type beverage. WARM the specimen, STIR it to remove carbon dioxide or PERFORM ultrasonic degassing. PIPETTE 2.5 mL of the specimen from which carbon dioxide has been removed, MAKE it pass through the neutral alumina column, when the specimen solution flows to the column surface, USE mobile phase to elute it, COLLECT 25 mL of eluent, SHAKE it uniformly, PERFORM ultrasonic degassing, USE this solution for HPLC analysis.
5.1.3 Fruit tea, juice food
......
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.
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