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GB/T 12729.7-2008: Spices and condiments -- Determination of total ash
Status: Obsolete GB/T 12729.7: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 12729.7-2008 | English | 199 |
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Spices and condiments -- Determination of total ash
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GB/T 12729.7-2008
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| GB/T 12729.7-1991 | English | 199 |
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Spices and condiments--Determination of total ash
| Obsolete |
GB/T 12729.7-1991
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PDF similar to GB/T 12729.7-2008
Basic data | Standard ID | GB/T 12729.7-2008 (GB/T12729.7-2008) | | Description (Translated English) | Spices and condiments -- Determination of total ash | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | B36 | | Classification of International Standard | 67.220.10 | | Word Count Estimation | 5,555 | | Date of Issue | 2008-07-16 | | Date of Implementation | 2008-11-01 | | Older Standard (superseded by this standard) | GB/T 12729.7-1991 | | Quoted Standard | GB/T 12729.2; GB/T 12729.3 | | Adopted Standard | ISO 928-1997, NEQ | | Regulation (derived from) | National Standard Approval Announcement 2008 No.12 (Total No.125) | | Issuing agency(ies) | General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China | | Summary | This standard specifies the method for the determination of total ash Spices and condiments. This section applies to the determination of total ash Spices and condiments. | GB/T 12729.7-2008: Spices and condiments -- Determination of total ash---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.
Spices and condiments. Determination of total ash
ICS 67.220.10
B36
National Standards of People's Republic of China
Replacing GB/T 12729.7-1991
Spices and condiments - Determination of total ash
(ISO 928.1997, NEQ)
Posted 2008-07-16
2008-11-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
GB/T 12729 "Spices and condiments" consists of the following components.
--- GB/T 12729.1 Spices and condiments name
--- GB/T 12729.2 Spices and condiments - Sampling Methods
Preparation --- GB/T 12729.3 Spices and seasoning powder sample analysis
--- GB/T 12729.4 Spices and condiments - Determination of fineness of grinding (hand sieving method)
Determination --- GB/T 12729.5 spices and condiments extraneous matter content
--- GB/T 12729.6 Spices and condiments - Determination of moisture content (distillation)
--- GB/T 12729.7 Spices and condiments - Determination of total ash
--- GB/T 12729.8 Spices and condiments - Determination of water-insoluble ash
Determination --- GB/T 12729.9 Spices and condiments acid insoluble ash
--- Determination of GB/T 12729.10 Spices and condiments alcohol extract
--- GB/T 12729.11 Spices and condiments - Determination of cold water-soluble material extraction
Determination --- GB/T 12729.12 Spices and condiments non-volatile ether extract
Determination --- GB/T 12729.13 Spices and condiments dirt
This section GB/T 12729 Part 7.
This part corresponds to the ISO 928.1997 "Spices and condiments - Determination of total ash" (in English), non-equivalent.
The main differences are.
--- Remove the ISO 928.1997 normative technical documents ISO 3696 "laboratory water analysis specifications and test methods";
--- Increased testing of precision requirements, an increase of "8.3 repeatability" in order to improve the measurement accuracy;
--- This part of the test report is not specified;
--- Remove the ISO 928.1997 Appendix A.
This part is GB/T 12729.7-1991 "Spices and condiments - Determination of total ash" amendment. And GB/T 12729.7-
Compared to 1991, no specific technical content changes made some editorial changes in the format and text, the Chapter 9, "allows poor" technology within
Increased tolerance to a new 8.3.
This Part replaces GB/T 12729.7-1991.
This part by the China Federation of Supply and Marketing Cooperatives and focal points.
This section was drafted by. China Federation of Supply and Marketing Cooperatives Nanjing Institute of comprehensive utilization of wild plants.
The main drafters of this section. Chen Shirong, Zhang Weiming.
This part of the standard replaces the previous editions are.
--- GB/T 12729.7-1991.
Spices and condiments - Determination of total ash
1 Scope
This section GB/T 12729 specifies the method for determination of total ash spices and condiments.
This section applies to the determination of total ash Spices and condiments.
2 Normative references
The following documents contain provisions which, through reference GB/T 12729 in this section constitute provisions of this section. For dated reference documents
Member, all subsequent amendments (not including errata content) or revisions do not apply to this section, however, encouraged to reach under this section
Parties to research agreement to use the latest versions of these documents. For undated reference documents, the latest versions apply to this
section.
GB/T 12729.2 Spices and condiments sampling method (GB/T 12729.2-2008, ISO 948. 1980, NEQ)
GB/T 12729.3 spices and seasoning powder sample was prepared for analysis (GB/T 12729.3-2008, ISO 2825.
1981, MOD)
Principle 3
Sample after carbonization temperature of 550 ℃ ± 25 ℃ burned to constant weight, weighed residual inorganic.
4 Reagents
Hydrochloric acid solution (1 + 5).
5 Key Equipment
5.1 Analysis of balance. a sense of the amount of 1mg.
5.2 porcelain crucible.
5.3 dryer.
5.4 Electric hot plate or water bath.
5.5 thermostat furnace.
5.6 Furnace temperature. 550 ℃ ± 25 ℃.
Preparation 6 samples
According to GB/T 12729.2 sampling, according to GB/T 12729.3 samples were prepared.
7 Procedure
Prepare 7.1 crucible
The crucible was immersed in hydrochloric acid solution, heated to boiling 10min ~ 60min, washed, dried, burning at 550 ℃ ± 25 ℃ high temperature electric furnace
Remove the crucible when burning 4h, until the furnace temperature dropped to 200 ℃, move them into the dryer to cool to room temperature, weighed (accurate to 1mg). Repeat burning
To two successive weighing the difference does not exceed 1mg to constant weight.
7.2 said sample
7.2.1 solid sample Weigh 2g ~ 3g, accurate to 1mg.
7.2.2 liquid sample weighed 30g ~ 40g, accurate to 10mg.
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