|
US$919.00 · In stock
Delivery: <= 7 days. True-PDF full-copy in English will be manually translated and delivered via email.
GB 5009.42-2025: National food safety standard - Determination of salt index
Status: Valid GB 5009.42: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB 5009.42-2025 | English | 919 |
Add to Cart
|
7 days [Need to translate]
|
National food safety standard - Determination of salt index
| Valid |
GB 5009.42-2025
|
| GB 5009.42-2016 | English | 160 |
Add to Cart
|
0--9 seconds. Auto-delivery
|
National food safety standard - Determination of Table Salt Index
| Valid |
GB 5009.42-2016
|
| GB/T 5009.42-2003 | English | 439 |
Add to Cart
|
3 days [Need to translate]
|
Method for analysis of hygienic standard of table salt
| Obsolete |
GB/T 5009.42-2003
|
| GB/T 5009.42-1996 | English | 359 |
Add to Cart
|
3 days [Need to translate]
|
Method for analysis of hygienic standard of table salt
| Obsolete |
GB/T 5009.42-1996
|
| GB 5009.42-1985 | English | 279 |
Add to Cart
|
3 days [Need to translate]
|
Method for analysis of hygienic standard of table salts
| Obsolete |
GB 5009.42-1985
|
PDF similar to GB 5009.42-2025
Basic data | Standard ID | GB 5009.42-2025 (GB5009.42-2025) | | Description (Translated English) | National food safety standard - Determination of salt index | | Sector / Industry | National Standard | | Classification of Chinese Standard | X09 | | Word Count Estimation | 46,439 | | Date of Issue | 2025-03-16 | | Date of Implementation | 2025-09-16 | | Issuing agency(ies) | National Health Commission of the People's Republic of China, State Administration for Market Regulation | GB 5009.42-2025: National food safety standard - Determination of salt index---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
GB 5009.42-2025 English version. National food safety standard - Determination of salt index
National Standard of the People's Republic of China
National Food Safety Standards
Determination of edible salt index
Released on 2025-03-16
2025-09-16 Implementation
National Health Commission of the People's Republic of China
The State Administration for Market Regulation issued
Table of Contents
Preface III
1 Scope 1
2 Sodium chloride 1
3 Potassium chloride 11
4 Iodine 17
5 Barium 20
6 Potassium ferrocyanide 21
7 Lead 23
8 Total Arsenic 26
9 Cadmium 29
10 Total Mercury 32
11 Determination of multiple elements in edible salt 34
Foreword
This standard replaces GB 5009.42-2016 “National Food Safety Standard - Determination of Salt Indicators”.
Compared with GB 5009.42-2016, this standard has the following major changes, in addition to structural adjustments and editorial changes.
--- Changed the standard name;
--- Changed the standard scope;
--- The calculation formula of moisture drying loss method has been changed;
--- Changed the precision of the chloride ion determination method;
---Changed the potassium ferrocyanide analysis steps;
--- Changed the description of graphite furnace atomic absorption spectrometry for lead;
--- Added the burning method for water determination, the automatic potentiometric titration method for chloride ion determination, the inductive coupling method for calcium determination, etc.
Ion spectrometry and titration, Inductively coupled plasma spectrometry and titration for the determination of magnesium, Determination of potassium chloride
Flame atomic absorption spectrometry and inductively coupled plasma spectrometry, inductively coupled plasma spectrometry in the determination of barium, iodine
Direct titration method for determination of, inductively coupled plasma mass spectrometry for determination of lead, inductively coupled plasma mass spectrometry for determination of total arsenic, etc.
Ion mass spectrometry, Inductively coupled plasma mass spectrometry for the determination of cadmium, Inductively coupled plasma mass spectrometry for the determination of mercury
Method, determination of multiple elements in edible salt.
National Food Safety Standards
Determination of edible salt index
1 Scope
This standard specifies the determination method of edible salt indicators.
This standard is applicable to the determination of edible salt indicators.
2 Sodium chloride
2.1 Moisture
2.1.1 Scope
The drying loss method is suitable for the determination of moisture in refined salt, low sodium salt and crushed washing salt, and the burning method is suitable for the determination of moisture in solar salt.
Determination.
2.1.2 Loss on Drying Method
2.1.2.1 Principle
After the sample is dried at 140℃±2℃ to constant weight, weigh the mass before and after drying. The moisture content of edible salt is the difference between the drying loss and calcium sulfate and sulfur.
The sum of the residual crystal water after drying of magnesium sulfate, calcium chloride and magnesium chloride.
2.1.2.2 Instruments and equipment
2.1.2.2.1 Electronic balance. sensitivity 0.0001g.
2.1.2.2.2 Constant temperature drying oven.
2.1.2.2.3 Flat weighing bottle. 60mm×30mm, placed in a constant temperature drying oven at 140℃±2℃ to dry to constant weight before use.
2.1.2.2.4 Dryer. Contains effective desiccant.
2.1.2.3 Analysis steps
Weigh 10g (accurate to 0.0001g) of the uniform sample crushed to less than 2mm, put it into a weighed flat weighing bottle, and place it in a constant temperature
In the drying oven, place the bottle cap obliquely on the side of the bottle, raise the temperature to 140℃±2℃, continue drying for 2h, cover the bottle with the weighing cap, take it out, move it into the desiccator, and cool it.
After cooling to room temperature, weigh the mixture. After that, weigh the mixture every 1 hour (accurate to 0.0001 g) until the difference between the two weights does not exceed 5 mg.
Constant weight.
2.1.2.4 Presentation of analysis results
The moisture content in the sample is calculated according to formula (1).
X1=
m1-m2
m ×100 w1×0.0662 w2×0.1497 w3×0.3246 w4×0.3784
(1)
Where.
X1 --- moisture content of the sample, in grams per hundred grams (g/100g);
Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GB 5009.42-2025_English be delivered?Answer: Upon your order, we will start to translate GB 5009.42-2025_English as soon as possible, and keep you informed of the progress. The lead time is typically 4 ~ 7 working days. The lengthier the document the longer the lead time. Question 2: Can I share the purchased PDF of GB 5009.42-2025_English with my colleagues?Answer: Yes. The purchased PDF of GB 5009.42-2025_English will be deemed to be sold to your employer/organization who actually pays for it, including your colleagues and your employer's intranet. Question 3: Does the price include tax/VAT?Answer: Yes. Our tax invoice, downloaded/delivered in 9 seconds, includes all tax/VAT and complies with 100+ countries' tax regulations (tax exempted in 100+ countries) -- See Avoidance of Double Taxation Agreements (DTAs): List of DTAs signed between Singapore and 100+ countriesQuestion 4: Do you accept my currency other than USD?Answer: Yes. If you need your currency to be printed on the invoice, please write an email to [email protected]. In 2 working-hours, we will create a special link for you to pay in any currencies. Otherwise, follow the normal steps: Add to Cart -- Checkout -- Select your currency to pay. Question 5: Should I purchase the latest version GB 5009.42-2025?Answer: Yes. Unless special scenarios such as technical constraints or academic study, you should always prioritize to purchase the latest version GB 5009.42-2025 even if the enforcement date is in future. Complying with the latest version means that, by default, it also complies with all the earlier versions, technically.
|