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GB 5009.149-2016 English PDF (GB/T 5009.149-2003)

GB 5009.149-2016_English: PDF (GB5009.149-2016)
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GB 5009.149-2016English110 Add to Cart 0--9 seconds. Auto-delivery Determination of crocin in foods Valid GB 5009.149-2016
GB/T 5009.149-2003English279 Add to Cart 3 days [Need to translate] Determination of crocin in foods Obsolete GB/T 5009.149-2003


BASIC DATA
Standard ID GB 5009.149-2016 (GB5009.149-2016)
Description (Translated English) Determination of crocin in foods
Sector / Industry National Standard
Classification of Chinese Standard X09
Word Count Estimation 7,713
Date of Issue 2016-12-23
Date of Implementation 2017-06-23
Older Standard (superseded by this standard) GB/T 5009.149-2003
Regulation (derived from) National Health and Family Planning Commission Notice No.17 of 2016

BASIC DATA
Standard ID GB/T 5009.149-2003 (GB/T5009.149-2003)
Description (Translated English) Determination of crocin in foods
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard C53
Classification of International Standard 67.040
Word Count Estimation 7,738
Date of Issue 2003-08-11
Date of Implementation 2004-01-01
Older Standard (superseded by this standard) GB/T 17335-1998
Drafting Organization Institute of Industrial Hygiene and Occupational Diseases Chinese Academy of Preventive Medicine
Administrative Organization People's Republic of China Ministry of Health
Proposing organization Ministry of Health of the People Republic of China
Issuing agency(ies) The People Republic of China Ministry of Health, China National Standardization Management Committee
Summary This standard specifies: Gardenia yellow pigment in foods HPLC determination and thin layer chromatography. This standard applies to: beverage, wine, cakes gardenia yellow determination. The first method detection limit is 3. 2��g/mL, standard curve was linear in the range of 0ng/m, ~ 200ng/mL.


GB 5009.149-2016 NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National Food Safety Standard - Determination of Gardenia Yellow in Foods ISSUED ON: DECEMBER 23, 2016 IMPLEMENTED ON: JUNE 23, 2017 Issued by: National Health and Family Planning Commission of the PRC; State Food and Drug Administration. Table of Contents Foreword ... 3 1 Scope ... 4 2 Principle ... 4 3 Reagents and materials ... 4 4 Instruments and apparatuses ... 5 5 Analysis steps ... 5 6 Description of the analysis result ... 7 7 Precision ... 8 8 Others ... 8 Appendix A Standard chromatogram of crocin and crocetin ... 9 National Food Safety Standard - Determination of Gardenia Yellow in Foods 1 Scope This Standard specifies the determination method of crocin and crocetin, the representative components of gardenia yellow in food. This Standard applies to the determination of crocin and crocetin in ice cream, candied fruit, pickle, dried almond, chocolate, pastries, cooked meat, soy sauce, fruit juice, mixed wine, jelly and potato chip. 2 Principle The sample which is ultrasonically extracted by methanol, shall be separated by C18 reversed-phase chromatography / visible light detector to determine crocin and crocetin, major color-developing components of gardenia yellow, at 440 nm. It is characterized by retention time and quantified by external standard method. 3 Reagents and materials Unless otherwise specified, all the reagents in this method are analytical reagents, the water is grade-1 water which is specified by GB/T 6682. 3.1 Reagents 3.1.1 Methanol (CH3OH): chromatographic pure. 3.1.2 Acetonitrile (CH3CH): chromatographic pure. 3.1.3 Glacial acetic acid (CH3COOH). 3.1.4 Ammonium acetate (CH3COONH4). 3.2 Preparation of reagents 3.2.1 Acetic acid-ammonium acetate solution (pH=4): accurately weigh 0.77 g of ammonium acetate in a 1 L volumetric flask; add 900 mL of water to dissolve; use glacial acetic acid to adjust pH=4.0; add water to fix volume to 1 L; mix well. Use it after it is filtered through a 0.45 μm microporous membrane. 5.1.1 Liquid sample Shake well and pack the samples such as beverage, alcohol and soy sauce; seal and store at room temperature or in a refrigerator. 5.1.2 Semi-solid sample For samples such as jelly, take the edible portion to homogenate; stir evenly; package; seal; refrigerate or freeze to store. 5.1.3 Solid sample For samples of low-water content, such as biscuit, cake, cooked meat products and cocoa products, use the high-speed pulverizer to pulverize; package; seal and store at room temperature out of the sun. 5.2 Sample processing 5.2.1 Liquid sample Weigh 2 g (accurate to 0.01 g) of uniform sample (carbon dioxide in the sample, if any, shall be removed by ultrasound firstly) in a beaker; use an appropriate amount of methanol to dissolve it; transfer it to a 25 mL volumetric flask; add methanol to fix volume; shake well. Pipette 1 mL of the solution; filter it through a 0.45 μm organic filter for testing. 5.2.2 Semi-solid and solid samples Weigh 2 g (accurate to 0.01 g) of uniform sample in a 50 mL centrifuge tube; accurately measure 25 mL of methanol solution into it; use ultrasound for 20 min and vortex for 2 min; centrifuge at 4 000 r/min for 10 min; absorb 1 mL of supernatant to filter through a 0.45 μm organic filter membrane, which is for later test. 5.2.3 Soy sauce Weigh 1 g (accurate to 0.01 g) of uniform sample in a beaker; use an appropriate amount of methanol to dissolve it; transfer it to a 50 mL volumetric flask; add methanol to fix volume; shake well. Pipette 1 mL of the solution; filter it through a 0.45 μm organic filter for testing. Note: 5.2 shall be performed in an environment without strong light exposure. 5.3 Apparatus reference conditions Apparatus reference conditions are listed as below: a) Chromatographic column: C18 column with a column length of 250 mm, an inner diameter of 4.6 mm, a particle size of 5 μm, or columns of equivalent performance; X -- the content of crocin or crocetin in the sample, in grams per kilogram (g/kg); ρ -- the concentration of crocin or crocetin in the sample solution that is obtained from the standard curve, in micrograms per milliliter (μg/mL); V -- the volumetric volume of the sample solution, in milliliters (mL); 1 000 -- conversion coefficient; m -- the sample mass of the final sample, in grams (g); F -- the purity conversion factor of the standard. The calculation result shall keep two significant figures. 7 Precision The absolute difference of two independent test results under repeatability cannot exceed 15% of the arithmetic mean value. 8 Others Method detection-limit (LOD): for soy sauce sample, when the sampling amount is 1.0 g, the crocin is 50 mg/kg, and the crocetin is 10.0 mg/kg; for other samples, when the sampling amount is 2.0 g, the crocin is 12.5 mg/kg, the crocetin is 2.5 mg/kg. Method quantitation-limit (LOQ): for soy sauce sample, when the sampling amount is 1.0 g, the crocin is 250 mg/kg, and the crocetin is 50.0 mg/kg; for other samples, when the sampling amount is 2.0 g, the crocin is 62.5 mg/kg, the crocetin is 12.5 mg/kg. ......

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