GB/T 23499-2009 English PDF

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GB/T 23499-2009: Determination of hydrogen peroxide residues in foods
Status: Obsolete

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 23499-2009	239	Add to Cart	3 days	Determination of hydrogen peroxide residues in foods	Obsolete

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Basic data

Standard ID: GB/T 23499-2009 (GB/T23499-2009)
Description (Translated English): Determination of hydrogen peroxide residues in foods
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X04
Classification of International Standard: 67.050
Word Count Estimation: 6,643
Date of Issue: 2009-04-27
Date of Implementation: 2009-08-01
Quoted Standard: GB/T 601; GB/T 6682
Regulation (derived from): State Health and Family Planning Commission Notice No. 11 of 2016
Issuing agency(ies): General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China
Summary: This standard specifies the method for determination of residues in food of hydrogen peroxide. This standard applies to the determination of hydrogen peroxide residues in food too. The detection limit of the amount of iodine statutory 3mg/kg, iron assay limit of quantification was 1. 6mg/kg, qualitative detection limit of 0. 5mg/kg.

GB/T 23499-2009: Determination of hydrogen peroxide residues in foods

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Determination of hydrogen peroxide residues in foods ICS 67.050 X04 National Standards of People's Republic of China Residues in food by measuring hydrogen peroxide method Posted 2009-04-27 2009-08-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released

Foreword

This standard by the national food safety emergency standardization working group proposed and managed. Drafting of this standard. National Food Quality Supervision and Inspection Center (Shanghai), Shanghai Institute of Technical Supervision quality inspection. The main drafters of this standard. Ge Yu, Feng Jun, Chu Junyan, Li Qin, Zhang Hui, nest power. Residues in food by measuring hydrogen peroxide method

1 Scope

This standard specifies the method for determination of residues in food of hydrogen peroxide. This standard applies to the determination of hydrogen peroxide residues in food too. Iodometric quantitative detection limit of 3mg/kg; titanium salt colorimetric quantification was Limit of 1.6mg/kg, qualitative detection limit of 0.5mg/kg.

2 Normative references

The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard. Preparation of GB/T 601 chemical reagent standard titration solution GB/T 6682 analytical laboratory use specifications and test methods (GB/T 6682-2008, ISO 3696. 1987, MOD)

3 Iodimetry

3.1 Principle Food strong oxidizing potassium iodide oxides in sulfuric acid manipulation, generating quantitative iodine, iodine generated starch as an indicator, with thiosulfate Sodium standard solution titration strong total oxide. Join catalase to decompose and remove a sample of hydrogen peroxide, sodium thiosulfate standard with Titration standard solution to remove oxide content of hydrogen peroxide over the other after. 2nd titration results of samples can be calculated to give hydrogen peroxide content. 3.2 Reagents and materials Unless otherwise indicated, all reagents were of analytical grade and water for the three water GB/T 6682 regulations. 3.2.1 0.1mol/L sodium thiosulfate standard stock solution. according to the method GB/T 601 provisions of formulation and calibration. 3.2.2 0.0020mol/L sodium thiosulfate standard solution. When you use standard stock solution dilution. 3.2.3 starch indicator (10g/L). Weigh soluble starch 0.50g, add a little water into a paste, pour 50mL boiling water and mix thoroughly, boiled. When we use the existing service. 3.2.4 Potassium iodide solution (100g/L). Weigh 10.00g potassium iodide, dissolved in water, dilute to 100mL, stored in brown bottles. Temporary use When existing service. 3.2.5 10% sulfuric acid (mass concentration). amount of sulfuric acid 60mL, slowly inject approximately 700mL of water, cooled and diluted to 1000mL. 3.2.6 3% ammonium molybdate solution. Weigh 3.00g of ammonium molybdate, add 100mL water dissolved. 3.2.7 0.1% catalase solution. weigh 0.10g of catalase (unit vitality greater than 200000U/mL), with 100mL distilled Distilled water several times to dissolve, can be stored frozen for two months. 3.2.8 Potassium ferrocyanide solution. Weigh 106.0g potassium ferrocyanide [K4Fe (CN) 6 · 3H2O], dissolved in water and diluted to 1000mL. 3.2.9 zinc acetate solution. Weigh 220.0g zinc acetate [Zn (CH3COO) 2 · 2H2O], plus 30mL glacial acetic acid, dissolved in water and diluted To 1000mL. 3.2.10 carbon. 100g of activated carbon was added to 750mL1mol/L hydrochloric acid reflux 1h ~ 2h, filtered, washed with water several times, to filter No liquid iron ions (Fe3 +) up, and then placed in 110 ℃ oven drying. Inspection iron Methods. Prussian blue reaction. The 20g/L potassium ferrocyanide mixed with an equal amount of 1% hydrochloric acid, said wash out the filter Droplets into, if the iron ions are generated blue precipitate. ......

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