GB/T 5009.34-2003 (GB/T5009.34-2003, GBT 5009.34-2003, GBT5009.34-2003)
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 5009.34-2003 | English | 70 |
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Determination of sulphite in foods
| Obsolete |
GB/T 5009.34-2003
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| GB 5009.34-2022 | English | 215 |
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National food safety standard - Determination of sulfur dioxide in foods
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GB 5009.34-2022
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Newer version: GB/T 5009.34-2022 Standards related to: GB/T 5009.34-2022
| Standard ID | GB/T 5009.34-2003 (GB/T5009.34-2003) | | Description (Translated English) | Determination of sulphite in foods | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | C53 | | Classification of International Standard | 67.040 | | Word Count Estimation | 7,725 | | Date of Issue | 2003-08-11 | | Date of Implementation | 2004-01-01 | | Older Standard (superseded by this standard) | GB/T 5009.34-1996 | | Drafting Organization | Beijing Municipal Health and Epidemic Prevention Station | | Administrative Organization | People's Republic of China Ministry of Health | | Proposing organization | Ministry of Health of the People Republic of China | | Issuing agency(ies) | The People Republic of China Ministry of Health, China National Standardization Management Committee | | Summary | This standard specifies: sulfites in foods Determination. This standard applies to: sulfur dioxide residues in food determination. The standard detection concentration is 1mg/kg. | GB/T 5009.34–2003
ICS 67. 040
C 53
NATIONAL STANDARD
OF THE PEOPLE’S REPUBLIC OF CHINA
Replacing GB/T 5009.34-1996
Determination of sulphite in foods
ISSUED ON. AUGUST 11, 2003
IMPLEMENTED ON. JANUARY 01, 2004
Issued by.
Ministry of Health (MOH) of the People's Republic of China;
Standardization Administration of the People’s Republic of
China (SAC)
Table of Contents
1 Scope ... 4
2 Principle ... 4
3 Reagents ... 4
4 Instruments ... 6
5 Analysis procedures ... 7
5.1 Sample processing ... 7
5.2 Determination ... 7
5.3 Calculation ... 8
6 Principle ... 8
7 Reagents ... 8
8 Instruments ... 9
9 Analysis steps ... 9
9.1 Sample processing ... 9
9.2 Determination ... 9
9.3 Calculation ... 10
Annex A (Informative) Explanation of pararosaniline hydrochloride
method ... 11
Foreword
This standard replaces GB/T 5009.34-1996 Method for determination of sulphite in foods.
Compared with GB/T 5009.34-1996, the main changes of this standard are as follows.
— Changed the Chinese title to Method for determination of sulphite in foods;
— Changed the structure of original standard according to GB/T 20001.4-2001
Rules for drafting standards - Part 4. Methods of chemical analysis.
Annex A of this standard is informative.
This standard was proposed by and under the jurisdiction of the Ministry of Health
(MOH) of the People's Republic of China.
Method 1 of this standard was drafted by Beijing Sanitation and Antiepidemic Station,
Guangdong Sanitation and Antiepidemic Station and Institute of Food Safety Control
and Inspection, Ministry of Public Health.
Method 2 of this standard was drafted by Institute of Food Safety Control and
Inspection, Ministry of Public Health, Beijing Sanitation and Antiepidemic Station,
Shandong Institute of Food Safety Control and Inspection, Hebei Sanitation and
Antiepidemic Station and Beijing Chongwen District Sanitation and Antiepidemic
Station.
This standard was issued for the first time in 1985, revised for the first time in 1996
and revised now for the second time.
Determination of sulphite in foods
1 Scope
This standard specifies the determination method of sulfite in foods.
This standard is applicable to the determination of sulfur dioxide residue content in foods.
The detection concentration in this standard is 1 mg/kg.
Method I. Pararosaniline hydrochloride method
2 Principle
Sulfite reacts with mercuric sodium tetrachloride to generate stable complex, and then
reacts with formaldehyde and pararosaniline hydrochloride to generate fuchsia complex.
Lastly it carries out quantitative comparison with the standard series.
3 Reagents
3.1 Mercuric sodium tetrachloride absorption liquid. WEIGH 13.6 g of mercury bichloride
and 6.0 g of sodium oxide. DISSOLVE it in water and DILUTE to 1000mL. PLACE aside
for overnight, then FILTER it for spare use.
3.2 Ammonium sulfamate solution (12g/L).
3.3 Formaldehyde solution (2g/L). ABSORB 0.55mL of formaldehyde without
precipitation polymerization (36%). ADD water to dilute to 100mL and MIX well.
3.4 Starch indicating liquid. WEIGH 1g of soluble starch, and ADD small amount of water
to tune into paste. Slowly INPOUR 100mL of boiling water and STIR it at the same time.
BOIL it. STOW cool for spare use. The solution shall be prepared just before using.
3.5 Potassium ferrocyanide solution. WEIGH 10.6 g of potassium ferrocyanide
[K4Fe(CN)6·3H2O], and ADD water to dissolve and DILUTE to 100mL.
3.6 Zinc acetate solution. WEIGH 22g of zinc acetate [Zn (CH3COO)2·2H2O], and
5 Analysis procedures
5.1 Sample processing
5.1.1 As for water-soluble solid sample, such as white granulated sugar, WEIGH
10.00g uniform samples (sample amount depending on the content), and DISSOLVE it in
small amount of water. PLACE it in 100mL volumetric flask. ADD 4mL sodium hydroxide
(20g/L). 5min later, ADD 4mL sulfuric acid (1 + 71). Then ADD 20mL mercuric sodium
tetrachloride absorption liquid. ADD water to dilute to the scale.
5.1.2 As for other solid samples, such as cookie, silk noodles etc., WEIGH 5.0g-10.0g
well-grinded samples. ADD small amount of water to make than wet, and then MOVE to
100mL volumetric flask. ADD 20mL mercuric sodium tetrachloride absorption liquid to
soak for more than 4h. If the upper layer solution is not clear, ADD 2.5ml potassium
ferricyanide (3.5) and 2.5mL zinc acetate (3.5) solution. At last ADD water to dilute to
100mL scale, and FILTER it for spare use.
5.1.3 Liquid sample, such as wine, etc. directly ABSORB 5.0mL-10.0mL of sample,
and PLACE it in 100ml volumetric flask. ADD small amount of water to dilute. ADD 20mL
of mercuric sodium tetrachloride absorption liquid, and SHAKE it. At last ADD water to the
scale. Mix it. FILTER it for spare use when necessary.
5.2 Determination
ABSORB 0.50mL-5.0mL of sample treating fluid above and PLACE it in 25 mL plug
colorimetric tube.
Then ABSORB 0mL, 0.20mL, 0.40mL, 0.60mL, 0.80mL, 1.00mL, 1.50mL, 2.00mL of
sulfur dioxide standard working solution (equivalent to 0μg, 0.4μg, 0.8μg, 1.2μg, 1.6μg,
2.0μg, 3.0μg, 4.0μg sulfur dioxide), and PLACE them in 25mL plug colorimetric tube
separately.
ADD mercuric sodium tetrachloride absorption liquid to samples and standard tube to
10mL. Then ADD 1mL of ammonium sulfamate solution (12g/L), 1mL of formaldehyde
solution (2g/L) and 1mL of pararosaniline hydrochoride solution. SHAKE it, and PLACE it
Table A.2
Sample
name
Determination result /(g/kg)
Mercuric sodium tetrachloride
colorimetric method
Post-distillation
colorimetric method
Post-distillation
iodometric method
Peach
wine
0.07 0.20 0.21
White wine 0.05 0.15 0.15
Dynasty
wine
0.03 0.30 0.35
Note. The above information is from Food Hygiene Inspection Method (physicochemical part) Annotation
(Ministry of Public Health Food Hygiene Supervision and Inspection, 1997).
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