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GB 5009.242-2017

Chinese Standard: 'GB 5009.242-2017'
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Detail Information of GB 5009.242-2017; GB5009.242-2017
Description (Translated English): Food safety national standard -- Determination of manganese in food
Sector / Industry: National Standard
Classification of Chinese Standard: X09
Word Count Estimation: 8,851
Date of Issue: 2017-04-06
Date of Implementation: 2017-10-06
Older Standard (superseded by this standard): GB/T 5009.90-2003 Partial; GB 5413.21-2010 Partial; GB/T 14609-2008 Partial; GB/T 23545-2009; GB/T 18932.11-2002 Partial; GB/T 18932.12-2002 Partial; NY/T 1653-2008 Partial
Regulation (derived from): State Health and Family Planning Commission Notice No. 5 of 2017

GB 5009.242-2017
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard -
Determination of Manganese in Food
食品安全国家标准 食品中锰的测定
ISSUED ON. APRIL 06, 2017
IMPLEMENTED ON. OCTOBER 06, 2017
Issued by. National Health and Family Planning Commission of PRC;
China Food and Drug Administration.
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Table of Contents
Foreword ... 3
1 Scope ... 4
2 Principle ... 4
3 Reagents and Materials ... 4
4 Apparatus ... 5
5 Analytical Procedures ... 6
6 Expression of Analytical Results ... 8
7 Precision ... 8
8 Others ... 8
Appendix A Specimen Digestion Reference Conditions ... 10
Foreword
This Standard replaced the determination parts of magnesium in the following
standards such as GB/T 5009.90-2003 Determination of iron, Magnesium and
Manganese in Foods, GB 5413.21-2010 National Food Safety Standard Determination
of Calcium, Iron, Zinc, Sodium, Potassium, Magnesium, Copper and Manganese in
Foods for Infants and Young Children, Milk and Milk Products, GB/T 14609-2008
Inspection of Grain and Oils - Determination of Copper, Iron, Manganese, Zinc,
Calcium, Magnesium in Cereals and Derived Products by Atomic Absorption and
Flame Spectrophotometry, GB/T 23545-2009 Determination of Manganese in White
Wine - Inductively Coupled Plasma Atomic Emission Spectrometry, GB/T 18932.11-
2002 Method for Determination of Potassium, Phosphorus, Iron, Calcium, Zinc,
Aluminum, Sodium, Magnesium, Boron, Manganese, Copper, Barium, Titanium,
Vanadium, Nickel, Cobalt and Chromium in Honey – Inductively Coupled Plasma
Atomic Emission Spectrometry (ICP-AES), GB/T 18932.12-2002 Method for the
Determination of Potassium, Sodium, Calcium, Magnesium, Zine, Iron, Copper,
Manganese, Chromium, Lead, Cadmium Contents in Honey - Atomic Absorption
Spectrometry, and NY/T 1653-2008 Determination for Mineral Elements In Vegetables,
Fruits and Derived Products by ICP - AES Method.
Compared with the above-mentioned standards, this Standard has the major changes
as follows.
--- Modified the standard name into “National Food Safety Standard – Determination
of Manganese in Food”;
--- Modified the contents in the specimen preparation part;
--- Modified the contents in the specimen digestion part;
--- Modified the inductively coupled plasma emission spectrometry as the second
method, the inductively coupled plasma mass spectrometry as the third method
as the third method.
--- Added the method’s limit of detection and quantification limit;
--- Added the appendix.
National Food Safety Standard -
Determination of Manganese in Food
1 Scope
This Standard specifies three determination methods for manganese in food, namely,
flame atomic absorption spectrometry, inductively coupled plasma emission
spectrometry, and inductively coupled plasma mass spectrometry.
This Standard is applicable to the determination of manganese in food.
The First Method of Flame Atomic Absorption Spectrometry
2 Principle
After the digestion treatment, inject the specimen into the atomic absorption
spectrometer; after flame atomization, the manganese absorbs 279.5nm resonance
line; under certain concentration range, its absorbance value is proportional to the
manganese content; then quantify through comparison with the standard series.
3 Reagents and Materials
Unless otherwise is specified, the reagents used in this method shall be guarantee
reagent; while water used in this method shall be Class-II water stipulated in GB/T
6682.
3.1 Reagents
3.1.1 Nitric acid (HNO3).
3.1.2 Perchloric acid (HClO4).
3.2 Reagents preparation
3.2.1 Mixed acid [perchloric acid + nitric acid (1+9)]. take 100mL of perchloric acid;
slowly add 900mL of nitric acid; mix evenly.
3.2.2 Nitric acid solution (1+99). take 10mL of nitric acid; slowly add 990mL of water;
5.2.2 Digestion method of pressure tank
Take 0.3g~1g (accurate to 0.001g) of specimen into the Teflon pressure digestion inner
tank; firstly, heat the sample contained ethanol or carbon dioxide at low temperature
on the electric hot plat to remove the ethanol or carbon dioxide; add 5mL of nitric acid;
cover it to stand for 1h or stay overnight; tighten the outer tank; place into the constant-
temperature drying oven for digestion (the digestion condition can refer to Table A.1).
Take out inner tank after cooling; place on the adjustable temperature-control electric
hot plate; expel acid at 120°C~140°C to near dryness; use water to make constant
volume to 25mL or 50mL; mix evenly for spare-use; meanwhile do the blank test.
5.2.3 Wet digestion method
Take 0.5g~5g (accurate to 0.001g) of specimen into the glass vessel or Teflon digestion
vessel; firstly, heat the sample contained ethanol or carbon dioxide at low temperature
on the electric hot plate to remove the ethanol or carbon dioxide; add 10mL of mixed
acid; cover it to stand for 1h or stay overnight; place it on the adjustable temperature-
control electric hot plate or electric hot furnace for digestion; if it turns to brown and
black; add mixed acid after cooling till the white smoke appears; the digestion solution
is colorless and transparent or slightly yellow; cool off; use water to make constant
volume to 25mL or 50mL; mix evenly for spare-use; meanwhile do the blank test.
5.2.4 Dry digestion method
Take 0.5g~5g (accurate to 0.001g) of specimen into the crucible; carbonize on the
electric furnace with slight fire to smokeless; place into 525°C±25°C muffle furnace for
ashing 5h~8h; the cool off. If the ashing is not complete and there are black carbon
particles; titrate small amount of nitric acid to moisten after cooling off; after drying on
the electric hot plate; transfer into muffle furnace to continue ashing till white ash
appears; take out after cooling to the room temperature; dissolve with nitric acid
solution; us......
Related standard:   GB 5009.241-2017  GB 5009.233-2016
   
 
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