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Determination of fulfite in food for export. Ion chromatography method
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Basic data
| Standard ID | SN/T 2918-2011 (SN/T2918-2011) |
| Description (Translated English) | Determination of fulfite in food for export. Ion chromatography method |
| Sector / Industry | Commodity Inspection Standard (Recommended) |
| Classification of Chinese Standard | X04 |
| Classification of International Standard | 67.050 |
| Word Count Estimation | 23,224 |
| Date of Issue | 2011-05-31 |
| Date of Implementation | 2011-12-01 |
| Quoted Standard | GB/T 601 |
| Regulation (derived from) | National-Quality-Inspection-accreditation (2011) 291 |
| Issuing agency(ies) | General Administration of Customs |
| Summary | This standard specifies the method of ion chromatography export of sulfite in food residues. This standard applies to white sand lining, konjac flour of sulfite residues detected, biscuits, preserved, shrimp, lemon tea drinks, beer, starch, grapes, pepper, turnip. |
SN/T 2918-2011: Determination of fulfite in food for export. Ion chromatography method
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Determination of fulfite in food for export.Ion chromatography method
People's Republic of China Entry-Exit Inspection and Quarantine Standards
Detection of sulfite in food exports
Ion Chromatography
Issued on. 2011-05-31
2011-12-01 implementation
People's Republic of China
The State Administration of Quality Supervision, Inspection and Quarantine released
Foreword
This standard was drafted in accordance with GB/T 1.1-2009 given rules.
This standard is proposed and managed by the National Certification and Accreditation Administration Committee.
This standard was drafted. People's Republic of China Hainan Entry-Exit Inspection and Quarantine Bureau.
The main drafters of this standard. Huang Huiling, Wang Yujian, Zhuo Haihua, Liu specifically, Ji Shao-Fan, Xu Li, Zeng, Lin Zhengfeng.
Detection of sulfite in food exports
Ion Chromatography
1 Scope
This standard specifies the method of ion chromatography export sulfite in food residues.
This standard applies to white sugar, biscuits, fruit, shrimp, lemon tea drinks, beer, starch, grapes, peppers, radish, konjac Central Asia
Sulfate residues detected.
2 Normative references
The following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein
Member. For undated references, the latest edition (including any amendments) applies to this document.
Preparation of GB/T 601 chemical reagent standard titration solution
3 Method summary
3.1 spicy foods, high-protein foods, foods high swelling. in a closed container samples were acidified in a nitrogen stream under protection
Distillation, in which the release of sulfur dioxide emissions by absorbing formaldehyde solution, the absorption liquid with a conductivity detector with an ion chromatograph,
External standard.
3.2 3.1 In addition to food other than. with a base to release the bound food sulfite out to generate a stable hydroxymethyl acids with formaldehyde, by
ENVI-CARB activated carbon cartridge removed from the extract of pigments, petroleum ether extract to remove grease, equipped with a conductivity detector with ion
Chromatograph, external standard.
4 Reagents and materials
In addition to specified, all reagents were of analytical grade, the water used ultrapure water (resistivity of 18.2MΩ · cm).
Anhydrous sodium carbonate 4.1. reference reagents.
4.2 Sodium hydroxide. pure class distinctions.
4.3 petroleum ether. chromatography.
4.4 formaldehyde. 37%.
4.5 Phosphate. ≥85%.
4.6 Sodium hydroxide solution (1.0mol/L). Weigh 4.0g of sodium hydroxide was dissolved, the volume to 100mL.
Phosphoric acid 4.7. 11 (ratio by volume).
4.8 Na2Co3-NaOH mixed solution. Na2Co3 to 8mmol/L, NaOH was 2.5mmol/L. Weigh 0.848g anhydrous carbonate
Sodium dissolved, and draw 2.5mL1.0mol/L of sodium hydroxide (4.6) in a volumetric flask, dilute to 100mL.
Sodium sulfite 4.9 standard (sodiumsulfite, molecular formula. Na2SO3, CAS Number. 7757-83-7). Content to be based on pure sodium sulfite
Correction, the correction method, see Appendix A.
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