GB/T 9695.3-2009 English PDF

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GB/T 9695.3-2009: Meat and meat products -- Determination of iron content
Status: Obsolete

GB/T 9695.3: Historical versions

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 9695.3-2009	319	Add to Cart	3 days	Meat and meat products -- Determination of iron content	Obsolete
GB/T 9695.3-1988	199	Add to Cart	2 days	Meat and meat products--Method for determination of iron	Obsolete

Similar standards

GB 7718   GB/T 5532   GB 7718   GB/T 9695.9   GB/T 9695.6   GB/T 9695.19   

Basic data

Standard ID: GB/T 9695.3-2009 (GB/T9695.3-2009)
Description (Translated English): Meat and meat products -- Determination of iron content
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X04
Classification of International Standard: 67.040
Word Count Estimation: 8,866
Date of Issue: 2009-04-08
Date of Implementation: 2009-05-01
Older Standard (superseded by this standard): GB/T 9695.3-1988
Quoted Standard: GB/T 6682; GB/T 9695.19
Regulation (derived from): National Standard Approval Announcement 2009 No.3 (Total No.143)
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 the determination of meat and meat products of iron content. This section applies to meat and meat products-Determination of iron content. Atomic absorption method detection limit: 0. 2 mg/kg, spectrophotometric detection limit: 1. 0 mg/kg.

GB/T 9695.3-2009: Meat and meat products -- Determination of iron content

---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.
Meat and meat products. Determination of iron content ICS 67.040 X04 National Standards of People's Republic of China Replacing GB/T 9695.3-1988 Meat and meat products - Determination of iron content Posted 2009-04-08 2009-05-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released

Foreword

GB/T 9695 "Meat and meat products" consists of the following components. --- Part 1. Meat and meat products - Determination of free fat content; --- Part 2. Determination of fatty meat and meat products; --- Part 3. Meat and meat products - Determination of iron content; --- Part 4. Determination of total phosphorus content of meat and meat products; --- Part 5. Meat and meat pH measurement; --- Part 6. Determination of meat Carmine colorant; --- Part 7. Meat and meat products - Determination of total fat content; --- Part 8. Meat and meat products - Determination of chloride content; --- Part 9. Determination of meat and meat products polyphosphate; --- Part 10. Meat and meat products BHC and DDT residues determination; --- Part 11. Meat and meat products - Determination of nitrogen; --- Part 13. Meat and meat products - Determination of calcium content; --- Part 14. Determination of starch content of meat products; --- Part 15. Determination of moisture content in meat and meat products; --- Part 17. Determination of meat and meat products gluconate -δ- lactone content; --- Part 18. Meat and meat products - Determination of total ash; --- Part 19. Meat and meat sampling methods; --- Part 20. Meat and meat products - Determination of zinc; --- Part 21. Meat and meat products - Determination of magnesium content; --- Part 22. Meat and meat products - Determination of copper content; --- Part 23. Meat and meat products - Determination of hydroxyproline content; --- Part 24. Meat and meat products - Determination of cholesterol; --- Part 25. Meat and meat products - Determination of vitamin PP; --- Part 26. Meat and meat products - Determination of vitamin A; --- Part 27. Meat and meat products - Determination of vitamin B1; --- Part 28. Meat and meat products - Determination of vitamin B2; --- Part 29. Determination of vitamin C content of meat products; --- Part 30. Meat and meat products - Determination of vitamin E; --- Part 31. Determination of the total sugar content of meat products. This section GB/T 39695 Part of. Of this section refer to the ISO 5517. 1978 "Fruits, vegetables and derived products Determination of iron content 1,10 Philippines  spectrophototomereic" and ISO 9526.1990 "Fruits, vegetables and products of iron content by flame atomic absorption spectrometry." This Part replaces GB/T 9695.3-1988 "Meat and meat products - Determination of iron content." This portion of the GB/T 9695.3-1988 compared to the main changes are as follows. --- Before sample preparation steps increase wet digestion; --- According to GB/T 1.1-2000 "Standardization Guide Part 1. Standard structure and writing rules" and GB/T 20001.4-2001 "Rules for drafting standards - Part 4. Chemical analysis methods," the original standards and structural adjustment Editorial changes. This part of the National Standardization Technical Committee of poultry meat products and centralized. This section drafted by. China Meat Research Center, China Chamber of Commerce Business Standard Centre, Wuhan Disease Control and Prevention System Center, Jiangyin City Product Quality Supervision. The main drafters of this section. Zhao Rong, such as Liu Yan, Wu Lei, Guo Wenping, Wang Yang, Jin Xiaolei Liu Zhenyu. This part of the standard replaces the previous editions are. --- GB/T 9695.3-1988. Meat and meat products - Determination of iron content

1 Scope

GB/T 9695 provisions of this part of the meat and meat products Determination of iron content. This section applies to meat and meat products - Determination of iron content. Atomic absorption method detection limits. 0.2mg/kg; spectrophotometric detection limits. 1.0mg/kg.

2 Normative references

The following documents contain provisions by GB/T 9695 reference in this part of the provisions of this section. For dated references, All subsequent amendments (not including errata content) or revisions do not apply to this section, however, encourage the agreement on this section Are parties research using the latest version of the referenced files. For undated reference documents, the latest versions apply to this section. GB/T 6682 analytical laboratory use specifications and test methods (GB/T 6682-2008, ISO 3696. 1987, MOD) GB/T 9695.19 Meat and meat products - Sampling Methods

3 Atomic Absorption Spectrometry

3.1 Principle After the sample was dry ashing or wet digestion into a dilute acid solution directly into the atomic absorption spectrophotometer using air - acetylene flame into Line atomization, measured at 248.3nm, which is proportional to the absorbance of iron ion concentration, compared with standard series Determination of iron content. 3.2 Reagents The reagents used were pure class distinctions, test water should be consistent with GB/T 6682 requirements. 3.2.1 hydrochloric acid. 3.2.2 nitrate. 3.2.3 perchloric acid. 3.2.4 mixed acid digestion. nitric acid + perchloric acid = 7 + 1. 3.2.5 nitric acid solution. nitric acid = 1 + 1 + water. 3.2.6 hydrochloric acid solution. HCl + water = 1 + 1. 3.2.7 Iron standard solution (Ba = 1000μg/mL). national certified reference materials, or prepared as follows. Accurately weigh 1.000g metal Iron beaker, add 50mL hydrochloric acid solution (3.2.6) dissolved, transferred to a 1000mL volumetric flask, dilute to the mark, Mix well. 3.2.8 Iron intermediate standard solution (Ba = 100μg/mL). national certified reference materials, or prepared as described below. lessons iron standard solution (3.2.7) 5.00mL, water volume to 50mL. 3.2.9 Iron standard solution (Ba = 10μg/mL). draw iron intermediate standard solution (3.2.8) 5.00mL, water volume to 50mL. 3.2.10 nitric acid solution. nitric acid = 1 + 9 + water. 3.3 instruments and equipment All glassware are nitric acid solution (3.2.10) above soaking 2h, rinsed with deionized water after drying or drying before use. The following routine laboratory equipment and instruments. 3.3.1 Analytical Balance. can accurately weighed to 0.001g. 3.3.2 muffle furnace. temperature can be 550 ℃ ± 20 ℃. 3.3.3 quartz crucible. 3.3.4 Equipment. for a homogeneous sample. Comprising. a meat grinder, mixed with chopped meat and other tissue grinder. ......

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