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| SN/T 1954-2007 | English | 439 |
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Determination of chlorine dioxide residues in iced meat for import and export. Spectrophotometric method
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SN/T 1954-2007
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Basic data | Standard ID | SN/T 1954-2007 (SN/T1954-2007) | | Description (Translated English) | Determination of chlorine dioxide residues in iced meat for import and export. Spectrophotometric method | | Sector / Industry | Commodity Inspection Standard (Recommended) | | Classification of Chinese Standard | X04 | | Classification of International Standard | 67.050 | | Word Count Estimation | 11,159 | | Date of Issue | 2007-08-06 | | Date of Implementation | 2008-03-01 | | Regulation (derived from) | National-accreditation-Science [2011] 63 | | Issuing agency(ies) | General Administration of Customs | | Summary | This standard specifies the chilled residual chlorine dioxide spectrophotometric detection methods. This standard applies to chilled meat chlorine dioxide residues. | SN/T 1954-2007: Determination of chlorine dioxide residues in iced meat for import and export. Spectrophotometric method
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Determination of chlorine dioxide residues in iced meat for import and export.Spectrophotometric method
Exit inspection and quarantine industry standard book People's Republic of China
Import and export of chilled meat in the amount of residual chlorine dioxide
Test methods spectrophotometry
Posted 2007-08-06
2008-03-01 implementation
People's Republic of China
The State Administration of Quality Supervision, Inspection and Quarantine released
Foreword
This standard is proposed and managed by the National Certification and Accreditation Administration Committee.
This standard was drafted. Jilin People's Republic of China Exit Inspection and Quarantine.
The main drafters of this standard. Xu Liming, Zhou Xiao, Chen Yan, Mu Jun.
This standard is the first release of the entry-exit inspection and quarantine industry standards.
Import and export of chilled meat in the amount of residual chlorine dioxide
Test methods spectrophotometry
1 Scope
This standard specifies the spectrophotometric detection method chilled chlorine dioxide residues.
This standard applies to the determination of chlorine dioxide chilled meat residues.
2 Method summary
Samples were extracted with phosphate buffered by centrifuged to malonate used as masking agents, coloring agents and adding the DPD chlorine dioxide color,
Spectrophotometric determination of absorbance at 552nm at its maximum, thereby to determine the content of chlorine dioxide chilled meat.
3 Reagents and materials
Unless otherwise specified, the reagents were of analytical grade water for ultra-pure water.
3.1 malonate.
3.2 Disodium ethylenediaminetetraacetate (EDTA).
3.3 over anhydrous sodium sulfate.
3.4 sodium hydroxide.
3.5 sulfuric acid.
3.6 potassium dihydrogen phosphate.
3.7 N, N- diethyl - p-phenylenediamine (DPD).
3.8 DPD reagent. Anhydrous sodium sulfate. N, N- diethyl - p-phenylenediamine (DPD). EDTA = 91.5.4.
3.9 malonic acid (10%).
3.10 Sodium hydroxide solution. 2mol/L.
3.11 Sodium hydroxide solution. 0.1mol/L.
3.12 sulfuric acid solution. 1mol/L.
3.13 potassium dihydrogen phosphate solution. 0.1mol/L.
3.14 phosphate buffer (pH = 6.2). Take 500mL0.1mol/L of potassium dihydrogen phosphate (of KH2PO4) plus 81mL0.1mol/L
Sodium hydroxide (NaOH) was diluted to 1000mL.
3.15 potassium iodide.
3.16 potassium iodate. after 120 ℃ ~ 140 ℃ drying 2h.
3.17 potassium iodate standard stock solution. Weigh 1.006g potassium iodate dissolved in water, into 1000mL volumetric flask, dilute to the mark,
Mix well.
3.18 potassium iodate standard solution. Pipette 1.0mL potassium iodate standard stock solution to a 100mL volumetric flask, dilute to volume, concentration
10.06mg/L.
4 instruments and equipment
4.1 UV spectrophotometer.
4.2 homogenizer.
4.3 high-speed refrigerated centrifuge.
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