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GB 5009.34-2016

Chinese Standard: 'GB 5009.34-2016'
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BASIC DATA
Standard ID GB 5009.34-2016 (GB5009.34-2016)
Description (Translated English) (Food safety national standard - Determination of sulfur dioxide in foods)
Sector / Industry National Standard
Classification of Chinese Standard C53
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Older Standard (superseded by this standard) GB/T 5009.34-2003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
食品安全国家标准 食品中二氧化硫的测定
ISSUED ON. AUGUST 31, 2016
IMPLEMENTED ON. MARCH 1, 2017
Issued by. National Health and Family Planning Commission of PRC
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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)

GB 5009.34-2016
(Food safety national standard - Determination of sulfur dioxide in foods)
National Standards of People's Republic of China
National Food Safety Standard
Determination of Sulfur Dioxide in Foods
Issued on.2016-08-31
2017-03-01 implementation
People's Republic of China
National Health and Family Planning Commission released
Foreword
This standard replaces GB/T 5009.34-2003 "Determination of sulfite in food."
This standard and GB/T 5009.34-2003 compared to major changes are as follows.
--- Standard name was changed to "National Food Safety Standard Determination of sulfur dioxide in foods";
--- Remove the first method and Appendix A;
--- Original second distillation to titration method.
National Food Safety Standard
Determination of Sulfur Dioxide in Foods
1 Scope
This standard specifies the method for determination of preserved fruit, dried vegetables, rice category, noodles, sugar, wine and other food edible fungi and total sulfur dioxide.
This standard applies to the determination of preserved fruit, dried vegetables, rice category, noodles, sugar, wine and other food edible fungi and total sulfur dioxide.
Principle 2
In a closed container samples were acidified, distillation, distillation was taken up in a solution of lead acetate. After absorption solution was acidified with hydrochloric acid, iodine standard
Titration standard solution, the standard solution according to the amount of iodine consumed calculate the sulfur dioxide content in the sample.
3 Reagents and materials
Unless otherwise indicated, the methods used were of analytical grade reagents and water for the three water GB/T 6682 regulations.
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).
3.1.9 Potassium iodide (KI).
3.2 reagent preparation
3.2.1 hydrochloric acid solution (11). Measure 50mL of hydrochloric acid, slowly poured into 50mL of water, with stirring.
3.2.2 sulfuric acid solution (19). the amount of 10mL sulfuric acid, slowly poured into 90mL of water, with stirring.
3.2.3 Starch indicator solution (10g/L). Weigh 1g of soluble starch into a paste with a little water, slowly poured into 100mL boiling water, while adding
While stirring, boiling 2min, let cool reserve, with the existing Pro.
3.2.4 lead acetate solution (20g/L). Weigh 2g lead acetate, dissolved in a little water and diluted to 100mL.
3.3 Standard
Potassium dichromate (K2Cr2O7), pure class distinctions, the purity of ≥99%.
3.4 Standard Solution
3.4.1 standard sodium thiosulfate solution (0.1mol/L). Weigh 25g sodium thiosulfate containing water of crystallization or 16g anhydrous sodium thiosulfate solution
New to 1000mL boiling water and let cool, add 0.4g of sodium hydroxide or sodium carbonate 0.2g, shake, stored in a brown bottle, for two weeks
After filtration, using potassium dichromate standard solution of its exact concentration. Or have purchased certificates of sodium thiosulfate standard solution.
3.4.2 iodine standard solution [c (1/2I2) = 0.10mol/L]. weigh 13g and 35g potassium iodine, add water to about 100mL, dissolved after joining
3 drops of hydrochloric acid, diluted with water to 1000mL, filtered and transferred to a brown bottle. Before use with sodium thiosulfate standard solution.
3.4.3 Potassium dichromate standard solution [c (1/6K2Cr2O7) = 0.1000mol/L]. Accurately weigh 4.9031g was 120 ℃ ± 2 ℃ Power
Oven dried to constant weight of potassium dichromate, dissolved in water and transferred to a 1000mL volumetric flask, dilute to the mark. Or have purchased certificates dichromate
Potassium standard solution.
3.4.4 iodine standard solution [c (1/2I2) = 0.01000mol/L]. 10-fold diluted 0.1000mol/L iodine standard solution with water.
4 instruments and equipment
4.1 all-glass distillation. 500mL, or equivalent distillation apparatus.
4.2 Acid burette. 25mL or 50mL.
4.3 shear mill.
4.4 iodine bottle. 500mL.
Step 5 Analysis
5.1 Sample Preparation
Preserved fruits, dried vegetables, rice category, vermicelli and appropriate edible fungus cut into small pieces, and then cut into pieces mill, stir well and set aside.
5.2 Distillation sample
Weigh 5g homogeneous sample (accurate to 0.001g, sampling of visual content may be high or low), liquid samples can be directly drawn 5.00mL ~
10.00mL sample was placed in a distillation flask. Was added 250mL of water, fitted with a condensing device for inserting the lower end of a condenser with 25mL ethyl
Lead acid absorption liquid surface iodine bottle, then add 10mL solution of hydrochloric acid in the distillation flask, immediately stoppered and heated distillation. When distillate
At about 200mL, so leave the condenser lower level, and then distilled 1min. With a small amount of distilled water portion of the insertion device lead acetate solution.
While doing the blank test.
5.3 Titration
After removing the bottle of iodine were successively added 10mL hydrochloric acid, 1mL starch indicator solution, shake with iodine standard solution titration solution Yen
Pale blue and does not fade in the 30s so far, the recording standard iodine titration solution volume consumed.
6 expression analysis
Sulfur dioxide content of the sample according to equation (1).
X =
(V-V0) × 0.032 × c × 1000
(1)
Where.
X --- sample total sulfur dioxide content (SO2 dollars) in grams (g/kg) or grams per kilogram per liter (g/L);
The volume of the V --- iodine standard solution used for titration of the sample, in milliliters (mL of);
Iodine standard solution volume V0 --- blank test used, in milliliters (mL);
0.032 --- 1mL iodine standard solution [c (1/2......
Related standard: GB 5009.25-2016    GB 5009.14-2017
Related PDF sample: GB/T 5009.34-2003    GB 5009.35-2016