GB/T 5009.55-2003 PDF English
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB/T 5009.55-2003 | English | 120 |
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Method for analysis of hygienic standard of sugars
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| GB/T 5009.55-1996 | English | 199 |
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Method for analysis of hygienic standard of sugars
| Obsolete |
| GB 5009.55-1985 | English | 199 |
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Method for analysis of hygienic standard of sugars
| Obsolete |
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GB/T 5009.55-2003: Method for analysis of hygienic standard of sugars---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/GBT5009.55-2003
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.040
C 53
Replacing GB/T 5009.55-1996
Method for analysis of hygienic standard of sugars
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 Normative references... 4
3 Sensory examination... 5
4 Physical and chemical testing... 5
5 Sensory examination... 6
6 Physical and chemical testing... 6
7 Sensory examination... 6
8 Physical and chemical testing... 6
9 Sensory examination... 7
10 Physical and chemical testing... 7
11 Sensory examination... 8
12 Physical and chemical testing... 8
13 Sensory examination... 8
14 Physical and chemical testing... 9
15 Sensory examination... 9
16 Physical and chemical testing... 9
Foreword
This standard replaces GB/T 5009.55-1996 "Method for analysis of hygienic
standard of sugars".
Compared with GB/T 5009.55-1996, this standard is mainly revised as follows.
- FOLLOW the GB/T 20001.4-2001 "Rules for drafting standards - Part 4.
Methods of chemical analysis", to modify structure of the original standard.
This standard was proposed by and shall be under the jurisdiction of the
Ministry of Health of the People's Republic of China.
Drafting organizations of this standard. Guangdong Provincial Health and
Epidemic Prevention Station, Heilongjiang Provincial Health and Epidemic
Prevention Station, Guangxi Zhuang Autonomous Region Health and Epidemic
Prevention Station, Jiangsu Suzhou City Health and Epidemic Prevention
Station.
This standard was first issued in 1985 and was first revised in 1996.This is the
second revision.
Method for analysis of hygienic standard of sugars
1 Scope
This standard stipulates the analysis methods of various health indicators in
white sugar, rock sugar, cube sugar, brown sugar, red sugar, starch sugar
products and honey.
This standard applies to the analysis of various health indicators in white sugar,
rock sugar, cube sugar, brown sugar, red sugar, starch sugar products, and
honey.
2 Normative references
The provisions in following documents become the provisions of this Standard
through reference in this Standard. For the dated references, the subsequent
amendments (excluding corrections) or revisions do not apply to this Standard;
however, parties who reach an agreement based on this Standard are
encouraged to study if the latest versions of these documents are applicable.
For undated references, the latest edition of the referenced document applies.
GB/T 5009.11 Determination of total arsenic and abio-arsenic in food
GB/T 5009.12 Determination of lead in foods
GB/T 5009.13 Determination of copper in food
GB/T 5009.14 Determination of zinc in food
GB/T 5009.34 Determination of sulfite in food
GB/T 5009.36 Method for analysis of hygienic standard of grains
GB/T 5009.95 Determination of tetracyclines residue in honey
3 Sensory examination
The grains of white granulated sugar shall be uniform, dry and loose, white in
color, without colored sugar granules or sugar lumps; the soft sugar’s texture is
soft.
4 Physical and chemical testing
4.1 Lead
Operate according to GB/T 5009.12, but the specimen is not processed. Weigh
50 g of uniform specimen directly. Add 50 mL of water to sublime and transfer
to a 100 mL volumetric flask. Add water to dilute it to the mark. Mix it uniformly.
Then draw 20.0 mL of specimen solution for determination.
4.4 Sulphur dioxide
Operate according to GB/T 5009.34.
Rock sugar
It is suitable for the analysis of various health indicators in rock sugar made
from white granulated sugar through boiling, heat preservation and natural
crystallization processing.
5 Sensory examination
Rock sugar shall be uniformly white or golden yellow, translucent, with crystal
luster, pure sweetness, no peculiar smell or obvious impurities.
6 Physical and chemical testing
6.1 Lead
Operate according to 4.1.
6.4 Sulphur dioxide
Operate according to GB/T 5009.34.
7 Sensory examination
Cube sugars shall be white in color, smooth in surface, regular in shape, uniform
in crystal, compact in structure, free of impurities or odor.
8 Physical and chemical testing
8.1 Lead
Operate according to 4.1.
8.2 Arsenic
Operate according to 4.2.
8.3 Copper
Operate according to GB/T 5009.13.
9 Sensory examination
Starch sugar shall be colorless, light yellow or brownish-yellow translucent
viscous liquid, with the normal flavor of starch sugar, no peculiar smell, no
impurities, no moldy floating film. Meanwhile it shall comply with the provisions
of GB 15203.
10 Physical and chemical testing
10.1 Arsenic
Operate according to GB/T 5009.11.
10.2 Lead
Operate according to GB/T 5009.12.
10.3 Sulfur dioxide
Operate according to GB/T 5009.34.
11 Sensory examination
11.1 A viscous, transparent or translucent, colloidal liquid at room temperature.
Crystallization can occur at low temperatures.
11.2 The color shall be light amber to dark amber in the liquid state.
11.3 It shall have a floral scent unique to honey-source plants, with a sweet
taste and no peculiar smell.
12 Physical and chemical testing
12.1 Lead
Operate according to GB/T 5009.12.
12.3 Tetracycline
Operate according to GB/T 5009.95.
Brown sugar
It is suitable for the analysis of various health indicators in brown-red or yellow
granulated sugar made from sugarcane or sugar beet as raw materials,
processed by pressing, cooking, etc.
13 Sensory examination
The grain is uniform, the color is brownish red or yellow, sweet and slightly
molasses, no deliquescent or moldy phenomenon, no visible foreign objects,
no odor. It shall comply with the requirements of GB 13104.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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