GB 5009.9-2023 PDF English
US$245.00 · In stock · Download in 9 secondsGB 5009.9-2023: National food safety standard - Determination of starch in foods Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedureStatus: Valid GB 5009.9: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB 5009.9-2023 | English | 245 |
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National food safety standard - Determination of starch in foods
| Valid |
| GB 5009.9-2016 | English | 150 |
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Determination of starch in foods
| Obsolete |
| GB/T 5009.9-2008 | English | 319 |
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Determination of starch in foods
| Obsolete |
| GB/T 5009.9-2003 | English | 199 |
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Determination of starch in foods
| Obsolete |
| GB/T 5009.9-1985 | English | 199 |
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Method for determination of starch in foods
| Obsolete |
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GB 5009.9-2023: National food safety standard - Determination of starch in foods---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GB5009.9-2023
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National food safety standard - Determination of starch in
foods
Issued on. SEPTEMBER 06, 2023
Implemented on. MARCH 06, 2024
Issued by. National Health Commission of the People’s Republic of China;
State Administration for Market Regulation.
Table of Contents
Foreword... 3
1 Scope... 4
2 Principle... 4
3 Reagents and materials... 4
4 Instruments and equipment... 6
5 Analysis procedure... 6
6 Expression of analysis results... 9
7 Precision... 11
8 Principle... 12
9 Reagents and materials... 12
10 Instruments and equipment... 13
11 Analysis procedure... 13
12 Expression of analysis results... 14
13 Precision... 15
14 Principle... 15
15 Reagents and materials... 15
16 Instruments and equipment... 17
17 Analysis procedure... 18
18 Expression of analysis results... 19
19 Precision... 20
Annex A Conversion relationship between millimoles of sodium thiosulfate and glucose
content (m3)... 21
Foreword
This Standard replaces GB 5009.9-2016 “National food safety standard - Determination
of starch in food”. Compared with GB 5009.9-2016, the main changes in this Standard
are as follows.
- MODIFY the scope;
- ADD the microsugar test method to remove soluble sugar in the sample;
- ADD a washing step for samples containing maltodextrin.
National food safety standard - Determination of starch in
foods
1 Scope
This Standard specifies the methods for the determination of starch in food.
Method I and method II of this Standard apply to the determination of starch in food
(except meat products); method III applies to the determination of starch in meat
products. This Standard does not apply to the determination of starch in foods with
added substances that produce reducing sugars upon hydrolysis (except maltodextrin
and soluble sugars).
Method I. Enzymatic hydrolysis method
2 Principle
After the fat and soluble sugars are removed from the sample, the starch is hydrolyzed
into glucose by amylase and hydrochloric acid in sequence. Determine the glucose
content and convert it into the starch content in the sample.
3 Reagents and materials
Unless otherwise stated, the reagents used in this method are of analytical regent, and
the water is Grade 3 water specified in GB/T 6682.
3.1 Reagents
3.1.1 Iodine (I2).
3.1.2 Potassium iodide (KI).
3.1.3 α-amylase. EC 3.2.1.1, enzyme activity ≥ 1.6 U/mg.
3.1.4 Absolute ethanol (C2H5OH) or 95 % ethanol.
3.1.5 Petroleum ether. the boiling range is 60 ℃ ~ 90 ℃.
3.1.11 Copper sulfate (CuSO4 · 5H2O).
3.1.12 Potassium sodium tartrate (C4H4O6KNa · 4H2O).
3.1.13 Potassium ferrocyanide [K4Fe(CN)6 · 3H2O].
3.2 Preparation of reagents
3.3 Reference material
D-anhydrous glucose (C6H12O6, CAS number. 50-99-7). purity ≥ 98 %, or a reference
material certified by the country and awarded a reference material certificate.
3.4 Preparation of standard solution
Glucose standard solution (1.00 mg/mL). Accurately weigh 1 g (accurate to 0.001 g) of
D-anhydrous glucose that has been dried at 98 ℃ ~ 100 ℃ for 2 hours, add water to
dissolve, then add 5 mL of hydrochloric acid, and dilute to 1000 mL with water.
4 Instruments and equipment
4.1 40 mesh sieve. the aperture is 0.425 mm.
4.4 Reflux device, accompanied with a 250 mL Erlenmeyer flask.
4.5 Tissue masher.
4.6 Electric stove.
4.7 Burette. 25 mL.
5 Analysis procedure
5.1 Preparation of samples
Take the edible part of the sample and grind it, pass it through a 40 mesh sieve, and
weigh 2 g ~ 5 g (accurate to 0.001g) of it. If the sample is not easy to grind, add an
appropriate amount of water accurately and record the mass; after homogenization,
weigh a sample equivalent to 2 g ~ 5 g of the original sample.
5.2 Microsugar test method
Take 2 mL of the washing liquid in a small test tube, add 4 drops of α-naphthol ethanol
solution (10 g/L), and slowly add 1 mL of concentrated sulfuric acid along the tube wall.
5.3 Determination
5.3.1 Calibration of alkaline copper tartrate solution
Pipette 5.00 mL of alkaline copper tartrate solution A and 5.00 mL of alkaline copper
tartrate solution B, place them in a 150 mL Erlenmeyer flask;
5.3.4 Determination of reagent blank
At the same time, measure 20.00 mL of water and the same amount of amylase solution
as when processing the sample solution, and carry out a reagent blank test according to
the back titration method. That is, use the glucose standard solution to titrate the reagent
blank solution to the end point, and record the mass of glucose contained in 10 mL of
the sample solution, which is equivalent to the difference between the volume
consumed and the volume of the glucose standard solution consumed during calibration.
Calculate the glucose content in the reagent blank according to formula (5) and formula
(6).
6 Expression of analysis results
6.1 The mass of glucose, which is equivalent to the alkaline copper tartrate solution
used for calibration.
6.3 When the starch concentration in the sample is too low, the glucose content is
calculated according to formula (3) and formula (4).
6.5 The starch content in the sample is calculated according to formula (7).
7 Precision
The absolute difference between two independent determination results obtained under
repeatability conditions shall not exceed 10% of the arithmetic mean.
8 Principle
After the fat and soluble sugar are removed from the sample, the starch is hydrolyzed
into glucose by hydrochloric acid. The glucose content is measured, and converted into
the starch content in the sample.
9 Reagents and materials
Unless otherwise stated, the reagents used in this method are of analytical regent, and
the water is Grade 3 water specified in GB/T 6682.
9.1 Reagents
9.2 Preparation of reagents
9.2.1 Methyl red indicator solution (2 g/L). Weigh 0.20 g of methyl red, dissolve in 95 %
ethanol and dilute to 100 mL.
9.2.2 Sodium hydroxide solution (400 g/L). Weigh 40 g of sodium hydroxide, add water
to dissolve and dilute to 100 mL.
9.2.6 Ethanol solution (85 %, volume fraction). Take 85 ml of absolute ethanol, add
water to dilute to 100 mL and mix well. It can also be prepared with 95 % ethanol.
9.2.7 Ethanol solution (40 %, volume fraction). Take 40 ml of absolute ethanol, add
water to dilute to 100 mL and mix well. It can also be prepared with 95 % ethanol.
9.3 Reference material
Same as 3.3.
9.4 Preparation of standard solution
Same as 3.4.
10 Instruments and equipment
10.1 40 mesh sieve. the aperture is 0.425 mm.
10.5 Tissue masher.
10.6 Electric stove.
10.7 Burette. 25 mL.
11 Analysis procedure
11.1 Preparation of samples
Take the edible part of the sample and grind it, pass it through a 40 mesh sieve, and
weigh 2 g ~ 5 g (accurate to 0.001g) of it. If the sample is not easy to grind, add an
appropriate amount of water accurately and record the mass; after homogenization,
weigh a sample equivalent to 2 g ~ 5 g of the original sample. Place it in a funnel with
folded slow filter paper, first wash it with 50 mL of petroleum ether or diethyl ether in
five times to remove the fat (it can use a glass rod to stir gently to disperse the sample),
and discard the petroleum ether or diethyl ether, then wash it with ethanol solution
(85 %, volume fraction) in several times to remove soluble sugars until the microsugar
test result is negative.
11.2 Microsugar test method
Same as 5.2.
11.3 Determination
Same as 5.3.
12 Expression of analysis results
The starch content in the sample is calculated according to formula (8).
13 Precision
The absolute difference between two independent determination results obtained under
repeatability conditions shall not exceed 10 % of the arithmetic mean.
Method III. Saponification-acid hydrolysis method
14 Principle
After the sample is saponified with potassium hydroxide-ethanol to remove fat, and
then soluble sugar is removed, starch is hydrolyzed into glucose by hydrochloric acid,
and the glucose content is measured and converted into starch content in the sample.
15 Reagents and materials
Unless otherwise stated, the reagents used in this method are of analytical regent, and
the water is Grade 3 water specified in GB/T 6682.
15.1 Reagents
15.2 Preparation of reagents
15.2.1 Potassium hydroxide-ethanol solution. Weigh 50 g of potassium hydroxide,
dissolve in 95 % ethanol and dilute to 1000 mL.
15.2.2 Ethanol solution (80 %, volume fraction). Take 80 ml of absolute ethanol, add
water to dilute to 100 mL and mix well. It can also be prepared with 95 % ethanol.
15.2.7 Alkaline copper reagents.
Solution a. Weigh 25 g of copper sulfate, and dissolve in 100 mL of water.
15.2.8 Potassium iodide solution. Weigh 10 g of potassium iodide, dissolve in water
and dilute to 100 mL.
15.2.9 Hydrochloric acid solution (7.5 mol/L). Take 100 ml of hydrochloric acid, and
dilute to 160 mL with water.
15.2.10 Sodium thiosulfate standard solution (0.1 mol/L). Prepare according to GB/T
5009.1.
16 Instruments and equipment
16.1 Balance. the minimum division is 10 mg.
16.2 Constant temperature water bath. it can be heated to 100 ℃.
16.5 Electric stove.
16.6 Burette. 25 mL.
17 Analysis procedure
17.1 Preparation of samples
Take a representative sample of no less than 200 g, grind it twice with a meat grinder
and mix well.
17.2 Starch separation
Weigh 25 g of the sample (accurate to 0.01g, starch content is about 1 g) in a 500 mL
beaker, add 300 mL of hot potassium hydroxide-ethanol solution, stir evenly with a
glass rod, cover with a watch glass, and heat on a boiling water bath for 1 hour, stirring
occasionally.
17.4 Hydrolysis
Drill holes in the filter paper, use 100 mL of 1.0 mol/L hydrochloric acid solution to
wash the precipitate completely into a 250 mL beaker, cover with a watch glass, and
hydrolyze in a boiling water bath for 2.5 h, stirring occasionally.
17.5 Determination
Accurately take a certain amount of filtrate (V4) and dilute it to a certain volume (V5),
then take 25.00 mL (preferably containing 40 mg ~ 50 mg of glucose) and transfer it
into an iodine volume bottle, add 25.00 mL of alkaline copper reagent, install a
condenser tube, and boil on an electric stove within 2 min.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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