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GB 5009.34-2016

GB 5009.34-2016_English: PDF (GB5009.34-2016)
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GB 5009.34-2016English70 Add to Cart 0--10 minutes. Auto-delivered. National Food Safety Standard -- Determination of sulfur dioxide in food stuffs GB 5009.34-2016 Valid GB 5009.34-2016
 

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Older Standard (superseded by this standard) GB/T 5009.34-2003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
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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)