GB 5009.6-2016 PDF English
US$85.00 · In stock · Download in 9 secondsGB 5009.6-2016: National food safety standard - Determination of fat 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 5009.6: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB 5009.6-2016 | English | 85 |
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National food safety standard - Determination of fat in foods
| Valid |
| GB/T 5009.6-2003 | English | 199 |
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Determination of fat in foods
| Obsolete |
| GB/T 5009.6-1985 | English | 199 |
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Method for determination of fat in foods
| Obsolete |
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GB 5009.6-2016: National food safety standard - Determination of fat 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/GB5009.6-2016
GB
NATIONAL STANDARD
National food safety standard --
Determination of fat in foods
Issued on. DECEMBER 23, 2016
Implemented on. JUNE 23, 2017
Issued by. National Health and Family Planning Commission of the PRC;
State Food and Drug Administration.
Table of Contents
Foreword... 4
1 Scope... 5
2 Principles... 5
3 Reagents and materials... 5
4 Instruments and equipment... 6
5 Analytical procedures... 6
6 Analysis results expression... 7
7 Precision... 7
8 Principles... 8
9 Reagents and materials... 8
10 Instruments and equipment... 9
11 Analytical procedures... 9
12 Analysis results expression... 11
13 Precision... 11
14 Principles... 11
15 Reagents and materials... 11
16 Instruments and equipment... 12
17 Analytical procedures... 13
18 Analysis results expression... 16
19 Precision... 16
20 Principles... 17
21 Reagents and materials... 17
22 Instruments and equipment... 17
23 Analytical procedures... 18
24 Precision... 18
Appendix A Operation procedures using fat extraction tube equipped with
siphon or washing bottle... 19
Foreword
This standard replaces GB/T 5009.6-2003 “Determination of fat in food”, GB/T
9695.1-2008 “Meat and meat products - Determination of free fat content”, GB
5413.3-2010 “National food safety standard - Determination of fat in foods for
infants and young children, milk and milk products”, GB/T 9695.7-2008 “Meat
and meat products - Determination of total fat content”, GB/T 14772-2008
“Determination of crude fat in foods”, GB/T 5512-2008 “Inspect of grain and
oilseeds - Determination of crude fat in content in grain”, GB/T 15674-2009
“Determination of crude fat in edible mushroom”, GB/T 22427.3-2008
“Starches native or modified - Determination of total fat content”, GB/T
10359-2008 “Oilseed meals - Determination of oil content - Part 1.Extraction
method with hexane (or light petroleum)”.
This standard compared with GB/T 5009.6-2003, the main changes are as
follows.
- CHANGE the standard name into “National food safety standard -
Determination of fat in foods”;
- MODIFY the acid hydrolysis and extraction procedures of meat products
and starch;
- ADD the alkali hydrolysis method and Gerber method.
National food safety standard --
Determination of fat in foods
1 Scope
This standard specifies the method for the determination of fat content in food.
The first method of this standard applies to the determination of the free fat
content of fruits, vegetables and their products, food and food products, meat
and meat products, eggs and egg products, aquatic products and their
products, baked goods, candy and other foods.
The second method of this standard applies to the determination of the free fat
and bound fat of fruits, vegetables and their products, food and food products,
meat and meat products, eggs and egg products, aquatic products and their
products, baked goods, candy and other foods.
The third method of this standard applies to the determination of fat in milk and
dairy products AND infant formula food.
The fourth method of this standard applies to the determination of fat in milk
and dairy products AND infant formula food.
Method I. Soxhlet extraction method
2 Principles
Fat is easily soluble in organic solvents. After the sample is directly extracted
with solvent such as anhydrous ether or petroleum ether, the solvent is
removed by evaporation and dried to obtain the content of free fat.
3 Reagents and materials
Unless otherwise stated, the reagents used in this method are of analytical
pure AND the water is level III water as specified in GB/T 6682.
3.1 Reagents
3.2 Materials
3.2.1 Quartz sand.
4 Instruments and equipment
4.1 Soxhlet extractor.
4.2 Constant temperature water bath.
4.3 Analytical balance. sensitivity of 0.001 g and 0.0001 g.
4.6 Filter tube.
4.7 Evaporation pan.
5 Analytical procedures
5.1 Sample treatment
5.1.1 Solid sample. WEIGH 2 g ~ 5 g of the fully mixed solid sample, accurate
to 0.001 g; TRANSFER all of them into the filter tube.
5.1.2 Liquid or semi-solid sample. WEIGH 5 g ~ 10 g of the uniformly mixed
sample, accurate to 0.001 g; PLACE it into the evaporation pan; ADD about 20
g of quartz sand; EVAPORATE it dry on the boiling water bath; PLACE it in the
electric blast oven at 100 °C ± 5 °C to dry it for 30 min;
5.2 Extraction
PLACE the filter tube into the extraction tube of the Soxhlet extractor;
CONNECT the reception bottle which had been dried to constant weight; from
the upper end of the condensate pipe of the extractor, ADD anhydrous ether or
petroleum ether to two thirds of the volume of the bottle;
5.3 Weighing
TAKE off the reception bottle; RECOVER the anhydrous ether or petroleum
ether; when the solvent in the reception bottle is 1 mL ~ 2 mL, EVAPORATE it
dry on the water bath; DRY it at 100 °C ± 5 °C for 1 h; PLACE it in the dryer to
cool it for 0.5 h; WEIGH it.
6 Analysis results expression
The fat content of the sample is calculated in accordance with the equation (1).
7 Precision
The absolute difference between the two independent determinations obtained
under repeatability shall not exceed 10% of the arithmetic mean.
Method II. Acid hydrolysis
8 Principles
The bound fat in the food must be made free through the using of strong acid,
and the free fat is easily dissolved in the organic solvent. After the sample is
subjected to acid hydrolysis, it is extracted with anhydrous ether or petroleum
ether to remove the solvent,
9 Reagents and materials
Unless otherwise stated, the reagents used in this method are of analytical
pure AND the water is the level III water as specified in GB/T 6682.
9.1 Reagents
9.2 Regent preparations
9.2.1 Hydrochloric acid solution (2 mol/L). MEASURE 50 mL of hydrochloric
acid; ADD it into 250 mL of water; MIX it uniformly.
9.2.2 Iodine solution (0.05 mol/L). WEIGH 6.5 g of iodine and 25 g of
potassium iodide; DISSOLVE it in a small amount of water; DILUTE it to 1 L.
9.3 Materials
9.3.1 Blue litmus paper.
10 Instruments and equipment
10.1 Constant temperature water bath.
10.2 Hot plate. high temperature of 200 °C.
10.5 Electric blast oven.
11 Analytical procedures
11.1 Sample acid hydrolysis
11.2 Extraction
11.2.1 Meat products, starch
PLACE the dried sample into the filter tube, AND the remaining extraction
operations are the same as 5.2.
11.2.2 Other foods
TAKE off the test tube; ADD 10 mL of ethanol; MIX it. After cooling,
TRANSFER all the mixture into a 100 mL measuring cylinder with plug; USE
25 mL of anhydrous ether to rinse the test tube for several times; POUR them
all into the measuring cylinder. After the anhydrous ether is totally poured into
the measuring cylinder, PLUG it and SHAKE it for 1 min; OPEN the plug
carefully to release the gas; PLUG it again and LET it stand for 12 min; OPEN
the plug carefully; USE ether to rinse the fat attached to the plug and the
measuring cylinder mouth..
11.3 Weighing
It is same as 5.3.
12 Analysis results expression
It is same as 6.
13 Precision
The absolute difference between the two independent determinations obtained
under repeatability shall not exceed 10% of the arithmetic mean.
14 Principles
The alkali (ammonia) hydrolyzate of the sample is extracted with anhydrous
ether and petroleum ether, the solvent was removed by distillation or
evaporation, AND the extract dissolved in the solvent is determined.
15 Reagents and materials
Unless otherwise stated, the reagents used in this method are of analytical
pure AND the water is level III water as specified in GB/T 6682.
15.1 Reagent
15.1.3 Ethanol (C2H5OH). volume fraction of at least 95%.
15.1.4 Anhydrous ether (C4H10O).
15.1.5 Petroleum ether (CnH2n+2). boiling range of 30 °C ~ 60 °C.
15.1.6 Congo red (C32H22N6Na2O6S2).
15.1.7 Hydrochloric acid (HCl).
15.1.8 Iodine (I2).
15.2 Reagent preparation
16 Instruments and equipment
16.1 Analytical balance. sensitivity of 0.0001 g.
16.3 Electric blast oven.
16.4 Constant temperature water bath.
16.5 Dryer. built-in dry desiccant, such as silica gel.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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