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GB 5009.128-2016

Chinese Standard: 'GB 5009.128-2016'
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GB 5009.128-2016English95 Add to Cart 0--10 minutes. Auto immediate delivery. National food safety standard -- Determination of cholesterin in foods Valid GB 5009.128-2016
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Detail Information of GB 5009.128-2016; GB5009.128-2016
Description (Translated English): Determination of cholesterin in foods
Sector / Industry: National Standard
Classification of Chinese Standard: X09
Date of Issue: 2016-12-23
Date of Implementation: 2017-06-23
Older Standard (superseded by this standard): GB/T 22220-2008; GB/T 5009.128-2003; GB/T 9695.24-2008
Regulation (derived from): National Health and Family Planning Commission Notice No.17 of 2016

GB 5009.128-2016
GB
NATIONAL STANDARD OF
THE PEOPLE’S REPUBLIC OF CHINA
National food safety standard -
Determination of cholesterol in foods
食品安全国家标准
食品中胆固醇的测定
ISSUED ON. DECEMBER 23, 2016
IMPLEMENTED ON. JUNE 23, 2017
Issued by. National Health and Family Planning Commission of the
People's Republic of China;
China Food and Drug Administration.
Table of Contents
Foreword ... 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 result ... 7 
7 Precision... 8 
8 Other ... 8 
9 Principle... 8 
10 Reagents and materials... 8 
11 Instruments and equipment ... 9 
12 Analysis steps ... 9 
13 Expression of analysis result ... 11 
14 Precision ... 12 
15 Other ... 12 
16 Principle... 12 
17 Reagents and materials... 12 
18 Instruments and equipment ... 14 
19 Analysis steps ... 14 
20 Expression of analysis result ... 15 
21 Precision ... 15 
22 Other ... 15 
Annex A Cholesterol standard chromatogram ... 16 
Foreword
This Standard replaces GB/T 5009.128-2003 Determination of cholesterol in
foods, GB/T 22220-2008 Determination of cholesterol in foods - High-
performance liquid chromatography and GB/T 9695.24-2008 Meat and meat
products - Determination of cholesterol.
Compared with GB/T 5009.128-2003, the main changes in this Standard are as
follows.
- modified the standard’s name to “National food safety standard -
Determination of cholesterol in foods”;
- added gas chromatography as method one and high-performance liquid
chromatography as method two; modified colorimetric method as method
three;
- modified extraction solvent, the amount of ethanol and volume constant
volume in pre-treatment method of gas chromatography in GB/T 9695.24-
2008.
National food safety standard -
Determination of cholesterol in foods
1 Scope
This Standard specifies the determination methods of cholesterol in foods.
This Standard applies to the determination of cholesterol in foods. Method One
Gas chromatography is applicable to the determination of cholesterol in meat
and meat products, eggs and egg products, milk and dairy products and other
animal foods and vegetable oils and fats. Method Two High performance liquid
chromatography is applicable to the determination of cholesterol in meat and
meat products, eggs and egg products, milk and dairy products and other
animal foods. Method Three Colorimetric method is applicable to the
determination of cholesterol in meat and meat products, eggs and egg products
and other animal foods.
Method One -- Gas chromatography
2 Principle
Saponify the sample by absolute ethanol - potassium hydroxide solution.
Extract by petroleum ether and anhydrous ether mixture. Concentrate the
extract to dry. After dissolving and setting volume of absolute ethanol, use gas
chromatography to detect, external standard method to quantify.
3 Reagents and materials
Unless otherwise indicated, the reagents used in this method are of analytical
grade, water is grade one water specified in GB/T 6682.
3.1 Reagents
3.1.1 methanol (CH3OH). chromatographic pure
3.1.2 anhydrous ethanol (C2H5OH)
3.1.3 petroleum ether. boiling range 30°C ~ 60°C
3.1.4 anhydrous ether (C4H10O).
Take 200 g of edible part of sample to homogenize. Place the sample in a
sealed container to prevent deterioration and composition changes. The
sample shall be analyzed as soon as possible within 24 hours of
homogenization.
5.1.2 Vegetable oil, dairy products and other liquid samples
Take the uniform liquid sample after mixing into a sealed container to be tested.
5.2 Sample processing
5.2.1 Saponification
Weigh 0.25g ~ 10g of prepared sample (nearest to 0.001 g, cholesterol content
of about 0.5mg ~ 5mg) in a 250-mL round-bottomed flask. Add 30 mL of
absolute ethanol, 10 mL of 60% potassium hydroxide solution. Well mix. Heat
the sample at 100°C magnetic stirring heater for saponification reflux 1h. Shake
from time to time so as to prevent sample sticking to the bottle wall. After the
saponification ends, use 5 mL of absolute ethanol to rinse its interior from the
condenser top. Remove the round-bottomed flask. Cool to room temperature
with running water.
5.2.2 Extraction
Quantitatively transfer of all saponified liquid in a 250-mL separatory funnel.
Use 30 mL of water to rinse the round-bottomed flask in 2~3 times. Merge the
washing liquid into the separatory funnel. Then use 40 mL of petroleum ether -
anhydrous ether mixture (1+1, volume ratio) to rinse the round-bottomed flask
in 2~3 times. Then merge into the separatory funnel. Shake 2 min, place still
and stratify. Transfer the water phase. Combine the three organic phases. Wash
the extract to neutral with 100 mL of water each time. Swirl gently for the first
time to prevent emulsification. The extract shall be dehydrated with about 10 g
of anhydrous sodium sulfate to a 150-mL flask.
5.2.3 Concentration
Evaporate the extract in the flat-bottomed flask to near dryness under vacuum
condition. Use absolute ethanol to dissolve and set volume to 5 mL. Determine
with gas chromatograph.
The pretreatment of different sample requires blank test at the same time.
5.3 Determination
5.3.1 Instrument reference conditions
a) Chromatographic column. DB-5 flexible quartz capillary column, column
length of 30 m, inner diameter of 0.32 mm, particle size of 0.25 μm, or
Take 200 g of edible part of sample. Use a meat grinder or homogenizer to
homogenize the sample. Place the sample in a sealed container to prevent
deterioration and composition changes. The sample shall be analyzed as soon
as possible within 24 hours of homogenization
12.1.2 Dairy and other liquid samples
Take well mixed uniform liquid sample into a sealed container for testing.
12.2 Sample processing
12.2.1 Saponification
Weigh 0.25g ~ 10g of prepared sample (nearest to 0.001 g, cholesterol content
of about 0.5mg ~ 5mg) in a 250-mL round-bottomed flask. Add 30 mL of
absolute ethanol, 10 mL of 60% potassium hydroxide solution. Well mix. Heat
the sample at 100°C magnetic stirring heater for saponification reflux 1h. Shake
from time to time so as to prevent sample sticking to the bottle wall. After the
saponification ends, use 5 mL of absolute ethanol to rinse its interior from the
condenser top. Remove the round-bottomed flask. Cool to room temperature
with running water.
12.2.2 Extraction
Quantitatively transfer of all saponified liquid in a 250-mL separatory funnel.
Use 30 mL of water to rinse the round-bottomed flask in 2~3 times. Merge the
washing liquid into the separatory funnel. Then use 40 mL of petroleum ether -
anhydrous ether mixture (1+1, volume ratio) to rinse the round-bottomed flask
in 2~3 times. Then merge into the separatory funnel. Shake 2 min, place still
and stratify. Transfer the water phase. Combine the three organic phases. Wash
the extract to neutral with 100 mL of water each time. Swirl gently for the first
time of water wash......
Related standard:   GB 5009.120-2016  GB 5009.121-2016
   
 
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