GB 5009.4-2016 PDF EnglishUS$85.00 · In stock · Download in 9 seconds
GB 5009.4-2016: National food safety standard - Determination of Ash in Foods Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedure Status: Valid GB 5009.4: Historical versions
Similar standardsGB 5009.4-2016: National food safety standard - Determination of Ash 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/GB5009.4-2016GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National Food Safety Standard - Determination of Ash in Foods 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. Table of ContentsForeword... 3 1 Scope... 4 2 Principle... 4 3 Reagents and materials... 4 4 Instruments and equipment... 5 5 Analysis steps... 5 6 Expression of analysis results... 7 7 Precision... 9 8 Principle... 9 9 Reagents and materials... 9 10 Instruments and equipment... 9 11 Analysis steps... 10 12 Expression of analysis results... 10 13 Precision... 12 14 Principle... 12 15 Reagents and materials... 13 16 Instruments and equipment... 13 17 Analysis steps... 13 18 Expression of analysis results... 14 19 Precision... 151 ScopeMethod One of this Standard specifies the determination method of ash in foods. Method Two specifies the determination method of water-soluble ash and water-insoluble ash in foods. Method Three specifies the determination method of acid insoluble ash in foods. Method One of this Standard is applicable to the determination of ash in foods (starch ash method is applicable to starch and modified starch of which the mass fraction is not greater than 2%). Method Two is applicable to the determinations of water-soluble ash and water-insoluble ash in foods. Method Three is applicable to the determination of acid insoluble ash in foods. Method One Determination of total ash in foods2 PrincipleThe inorganic matter left after the burning of the food is called ash. Ash value is calculated by burning and weighing.3 Reagents and materialsUnless otherwise stated, the reagents used in this method are of analytical grade and water is Grade 3 water specified in GB/T 6682. 3.1 Reagents 3.1.1 Magnesium acetate [(CH3COO)2Mg•4H2O] 3.1.2 Concentrated hydrochloric acid (HCl) 3.2 Reagent preparation 3.2.1 Magnesium acetate solution (80 g/L). weigh 8.0 g of magnesium acetate, add water to dissolve and set volume to 100 mL; well mix. 3.2.3 10% hydrochloric acid solution. weigh 24 mL of concentrated hydrochloric acid of analytical grade; use distilled water to dilute it to 100 mL.4 Instruments and equipment4.1 High temperature furnace. the maximum temperature ≥ 950°C 4.2 Analysis of balance. resolutions are 0.1 mg, 1 mg, 0.1 g 4.3 Quartz crucible or porcelain crucible 4.4 Dryer (with desiccant) 4.5 Heating plate5 Analysis steps5.1 Crucible pretreatment 5.1.1 Foods of high phosphorus content and other foods Take the appropriate size of the quartz crucible or porcelain crucible. Place it in the high temperature furnace. Burn it at 550°C ± 25°C for 30 min. Cool it to around 200°C. Take it out. Put it into the dryer to cool for 30 min. 5.1.2 Starchy food Wash with boiling dilute hydrochloric acid at first, then with a lot of tap water, and with distilled water finally. Place the clean crucible in the high temperature furnace. Burn it at 900°C ± 25°C for 30 min. 5.2 Sample weighing Foods of high phosphorus content and other foods. weigh 2 g ~ 3 g (nearest to 0.0001 g) of sample of which the ash is greater than or equal to 10 g/100 g; weigh 3 g ~ 10 g (nearest to 0.0001 g; for the sample of less ash content, it can increase in the amount of sample appropriately) of sample of which the ash is less than or equal to 10 g/100 g. 5.3 Determination 5.3.1 Beans and their products, meat and poultry and their products, eggs and their products, aquatic products and their products, milk and dairy products of high phosphorus content 5.3.1.1 After weighing sample, add 1.00 mL of magnesium acetate solution (240 g/L) or 3.00 mL of magnesium acetate solution (80 g/L) to make the sample completely wet. After 10 min of placement, evaporate the water to dryness on the water bath. Heat the sample on a hot plate with a small fire to fully carbonize the sample to smoke-free. Then place it in the high temperature furnace. Burn it at 550°C ± 25°C for 4 h. Cool it to around 200°C. Take it out. 5.3.1.2 Pipet 3 magnesium acetate solutions of same concentration and volume with 5.3.1.1.Carry out 3 reagent blank tests. When the standard deviation of 3 test results is less than 0.003 g, take the arithmetic mean as the blank value. 5.3.2 Starchy food Place the crucible on a high temperature oven or a hot plate. Half-lid the crucible cover. Carefully heat the sample to completely carbonize to smoke-free in a ventilated condition. Immediately place the crucible in a high temperature oven. Raise the temperature to 900°C ± 25°C. Keep this temperature until the remaining carbon disappears. Generally, it takes 1 h to complete the ashing. Cool it to around 200°C. Take it out. Put it into the dryer to cool for 30 min. Before weighing, if the burning residues are found to have carbon particles, it shall drip a little water into the sample to moist, loosing the agglomeration. Evaporate the water. Burn it again till there are no carbon particles, which means the ashing is completed. Then it can be weighed. 5.3.3 Other foods Liquid and semi-solid samples should be evaporated on a boiling water bath. Heat the solid or evaporated sample in the hot plate with a small fire. Fully carbonize to smoke-free. Then place it in the high temperature furnace. Burn for 4 h at 550°C ± 25°C. Cool it around 200°C.6 Expression of analysis results6.1 In sample mass 6.1.1 The ash content in sample, the sample added with magnesium acetate solution, shall be calculated according to equation (1). 6.1.2 The ash content in sample, the sample added without magnesium acetate solution, shall be calculated according to equation (2). 6.2 In dry matter 6.2.1 The ash content in sample added with magnesium acetate solution shall be calculated according to equation (3). 6.2.2 The ash content in sample added without magnesium acetate solution shall be calculated according to equation (4).7 PrecisionThe absolute difference between the two independent determinations obtained under reproducible conditions shall not exceed 5% of the arithmetic mean.8 PrincipleExtract the total ash with hot water. Filter by ashless filter paper. Burn. Determine the water-insoluble ash.9 Reagents and materialsUnless otherwise stated, the water used in this method is Grade 3 water specified in GB/T 6682.10 Instruments and equipment10.1 High temperature furnace. maximum temperature ≥ 950°C 10.2 Analysis balance. resolutions are 0.1 mg, 1 mg, 0.1 g 10.3 Quartz crucible or porcelain crucible 10.4 Dryer (with desiccant) 10.5 Ashless filter paper 10.6 Funnel 10.7 Surface dish. diameter is 6 cm 10.8 Beaker (high). volume is 100 mL11 Analysis steps11.1 Crucible pretreatment See “5.1 Crucible pretreatment”. 11.2 Sample weighing See “5.2 Sample weighing”. 11.3 Total ash preparation See “5.3 Determination” 11.4 Determination Use about 25 mL of hot distilled water to wash the total ash from the crucible into the 100 mL beaker in several times. Cover the surface dish. Heat with a small fire to micro-boiling, to prevent the solution spilled. Filter with ashless filter paper when it is hot. And use hot distilled water to wash the residues in the washing cup in several times till the filtrate and washing volumes reach to 150 mL.12 Expression of analysis results12.1 In sample mass 12.1.1 The water-insoluble ash content shall be calculated according to equation (5). 12.2 In dry matter 12.2.1 The water-insoluble ash content shall be calculated according to equation (7). 12.2.2 The water-soluble ash content shall be calculated according to equation (8). ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al. 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