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GB 5009.226-2016

Chinese Standard: 'GB 5009.226-2016'
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Detail Information of GB 5009.226-2016; GB5009.226-2016
Description (Translated English): Determination of hydrogen peroxide residues in foods
Sector / Industry: National Standard
Classification of Chinese Standard: X09
Word Count Estimation: 7,796
Date of Issue: 2016-08-31
Date of Implementation: 2017-03-01
Older Standard (superseded by this standard): GB/T 23499-2009
Regulation (derived from): Announcement of the State Administration of Public Health and Family Planning 2016 No.11

GB 5009.226-2016
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard – Determination
of Hydrogen Peroxide Residual Quantity in Foods
ISSUED ON. AUGUST 31, 2016
IMPLEMENTED ON. MARCH 1, 2017
Issued by. National Health and Family Planning Commission of the
People’s Republic of China
Table of Contents
Foreword ... 3 
1 Scope ... 4 
Method I -- Iodometric Method ... 4 
2 Principle ... 4 
3 Reagents and Materials ... 4 
4 Instruments and Equipment ... 6 
5 Analytical Procedures ... 6 
6 Expression of Analysis Results ... 6 
7 Precision ... 7 
8 Others ... 7 
Method II -- Titanium Salt Colorimetry ... 8 
9 Principle ... 8 
10 Reagents and Materials ... 8 
11 Instruments and Equipment ... 9 
12 Analytical Procedures ... 10 
13 Expression of Analysis Results ... 10 
14 Precision ... 11 
15 Others ... 11 
National Food Safety Standard – Determination
of Hydrogen Peroxide Residual Quantity in Foods
1 Scope
This Standard specifies methods of determining hydrogen peroxide residual quantity
in foods.
This Standard is applicable to the determination of hydrogen peroxide residual quantity
in foods, such as prepackaged milk, beverage, soy product, waterish logged product
and chicken feet, etc.
Method I -- Iodometric Method
2 Principle
Strong oxide in foods oxidizes potassium iodide in diluted sulfuric acid and generates
quantitative iodine. In the generated iodine, starch is taken as the indicator; sodium
thiosulfate standard solution is titrated to obtain the total quantity of strong oxide. Add
catalase decomposition to remove hydrogen peroxide in the sample; sodium
thiosulfate standard solution is titrated to remove the content of other oxides other than
hydrogen peroxide. The difference of the result of two titrations can be adopted to
obtain the content of hydrogen peroxide in the sample.
3 Reagents and Materials
Unless otherwise indicated, the reagents adopted under this method are of analytical
purity. The water is third-grade water as specified in GB/T 6682.
3.1 Reagents
3.1.1 Sodium thiosulfate (Na2S2O3).
3.1.2 Soluble starch [(C6H10O5)n].
3.1.3 Potassium iodide (KI).
3.1.4 Sulfuric acid (H2SO4).
3.1.5 Ammonium molybdate [(NH4)6Mo7O24.4H2O].
3.1.6 Catalase (unit vitality>200,000 U/mL). store under -20 °C.
4 Instruments and Equipment
4.1 Electronic balance. division value. 0.01 g.
4.2 High-speed grinder.
5 Analytical Procedures
5.1 Preparation of Samples
5.1.1 Solid sample
Weigh-take 10 g (accurate to 0.01 g) of edible part from grinded and homogenized
sample, add an appropriate amount of water to dissolve it, then, transfer it into 100 mL
volumetric flask. 5 mL of zinc acetate solution and 5 mL of potassium ferrocyanide
solution can be added to samples with relatively high content of protein and fat; add
water to dilute to the constant volume (V1), shake it up. Soak it for 30 min, use filter
paper to filter it. Reserve the filtrate as sample solution for later usage.
5.1.2 Liquid sample
Weigh-take 25 g (accurate to 0.01 g) of sample and place it in 100 mL volumetric flask.
5 mL of zinc acetate solution and 5 mL of potassium ferrocyanide solution can be
added to samples with relatively high content of protein and fat; add water to dilute to
the constant volume (V1), shake it up. Use filter paper to filter it. Reserve the filtrate as
sample solution for later usage. If any color shows up in the sample filtrate, add 1 g of
activated carbon, shake it for 1 min; use dry filter paper to filter it, remove the primary
filtrate and reserve the filtrate for later usage.
5.2 Determination
Respectively take 25.0 mL (V2) of the filtrate and place it in two 250 mL iodine
volumetric flasks (A and B); add 0.5 mL of 0.1% catalase solution to volumetric flask A,
put on the lid and mix it up; place it evenly for 10 min (shake it for several times during
this period). Respectively add 5.0 mL of 10% sulfuric acid solution and 5.0 mL of
potassium iodide to volumetric flask A and B, and 3 drops of 3% ammonium molybdate
solution. Mix it up, place it in the dark for 10 min. Respectively add 50 mL of water, and
adopt sodium thiosulfate standard solution to titrate it, till it turns yellowish. Add 0.5 mL
of starch indicator and continue the titration, till blue vanishes. Respectively record the
volume of sodium thiosulfate standard solution consumed in volumetric flask A and B.
6 Expression of Analysis Results
The content of hydrogen peroxide in the sample shall be calculated in accordance with
10.3.1 Potassium permanganate standard solution [c(ଵହKMnO4)=0.100 mol/L]. prepare
and calibrate in accordance with the method stipulated in GB/T 601.
10.3.2 Hydrogen peroxide standard stock solution. take 1 mL of 30% hydrogen
peroxide solution and place it in 100 mL volumetric flask; add water to the constant
volume, mix it up.
Take 20.00 mL of hydrogen peroxide standard stock solution and place it in 250 mL
conical flask; add 25 mL of 10% sulfuric acid solution (3.2.3); adopt potassium
permanganate standard solution [c(ଵହKMnO4)=0.100 mol/L] to titrate it till it turns reddish.
The concentration of hydrogen peroxide standard stock solution shall be calculated in
accordance with Formula (2).
Where.
X - The concentration of hydrogen peroxide standard stock solution, expressed in
(mg/mL);
17.01 - The mass of hydrogen peroxide equivalent with potassium permanganate
standard solution [c(ଵହKMnO4)=0.10......
Related standard:   GB 5009.222-2016  GB 5009.224-2016
   
 
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