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GB 5009.34-2016 English PDF

GB 5009.34-2016_English: PDF (GB5009.34-2016)
Standard IDContents [version]USDSTEP2[PDF] delivered inStandard Title (Description)StatusPDF
GB 5009.34-2016English70 Add to Cart 0--9 seconds. Auto-delivery National Food Safety Standard -- Determination of sulfur dioxide in food stuffs Obsolete GB 5009.34-2016
GB 5009.34-2022English215 Add to Cart 0--9 seconds. Auto-delivery National food safety standard - Determination of sulfur dioxide in foods Valid GB 5009.34-2022
Newer version: GB 5009.34-2022    Standards related to: GB 5009.34-2022

BASIC DATA
Standard ID GB 5009.34-2016 (GB5009.34-2016)
Description (Translated English) National Food Safety Standard -- Determination of sulfur dioxide in food stuffs
Sector / Industry National Standard
Classification of Chinese Standard C53
Word Count Estimation 5,581
Date of Issue 2016-08-31
Date of Implementation 2017-03-01
Older Standard (superseded by this standard) GB/T 5009.34-2003
Regulation (derived from) Announcement of the State Administration of Public Health and Family Planning 2016 No.11

GB 5009.34-2016 GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National Food Safety Standard – Determination of Sulfur Dioxide in Foodstuffs ISSUED ON. AUGUST 31, 2016 IMPLEMENTED ON. MARCH 1, 2017 Issued by. National Health and Family Planning Commission of PRC 3. No action is required - Full-copy of this standard will be automatically & immediately delivered to your EMAIL address in 0~60 minutes. Table of Contents Foreword ... 3 1 Scope ... 4 2 Principle ... 4 3 Reagents and Materials ... 4 4 Apparatus ... 5 5 Analysis Procedures ... 6 6 Expression of Analysis Results ... 6 7 Precision ... 7 8 Others ... 7 National Food Safety Standard - Determination of Sulfur Dioxide in Foodstuffs 1 Scope This Standard specifies the determination of total sulfur dioxide in preserved fruits, dried vegetables, rice noodles, vermicelli, sugar, edible mushrooms and wine. This Standard is applicable to the determination of total sulfur dioxide in preserved fruits, dried vegetables, rice noodles, vermicelli, sugar, edible mushrooms and wine. 2 Principle Acidify and distill the sample in the closed vessel; absorb the distillate by lead acetate solution. Acidify the post-absorbed solution by hydrochloric acid; and titrate with iodine standard solution; then calculate the sulfur dioxide content in the sample as per the consumed amount of iodine standard solution. 3 Reagents and Materials Unless otherwise is specified, the reagents used in this method are analytically pure; water is Class-III water stipulated in GB/T 6682. 3.1 Reagents 3.1.1 Hydrochloric acid (HCl). 3.1.2 Sulfuric acid (H2SO4). 3.1.3 Soluble starch [(C6H10O5)n]. 3.1.4 Sodium hydroxide (NaOH). 3.1.5 Sodium carbonate (Na2CO3). 3.1.6 Lead acetate (C4H6O4Pb). 3.1.7 Sodium thiosulfate (Na2S2O3•5H2O) or anhydrous sodium thiosulfate (Na2S2O3). 3.1.8 Iodine (I2) ...