GB 5009.7-2016 PDF English
US$145.00 · In stock · Download in 9 secondsGB 5009.7-2016: National food safety standard - Determination of reducing sugar 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 5009.7: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB 5009.7-2016 | English | 145 |
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National food safety standard - Determination of reducing sugar in foods
| Valid |
| GB/T 5009.7-2008 | English | 140 |
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Determination of reducing sugar in foods
| Obsolete |
| GB/T 5009.7-2003 | English | 399 |
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Determination of reducing sugar in foods
| Obsolete |
| GB/T 5009.7-1985 | English | 279 |
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3 days
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Method for determination of reducing sugar in foods
| Obsolete |
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GB 5009.7-2016: National food safety standard - Determination of reducing sugar 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/GB5009.7-2016
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National food safety standard -
Determination of reducing sugar in foods
Issued on. AUGUST 31, 2016
Implemented on. MARCH 01, 2017
Issued by. National Health and Family Planning Commission of the
People’s Republic of China
Table of Contents
Foreword... 4
1 Scope... 5
2 Principle... 5
3 Reagents and materials... 5
4 Instruments and equipment... 7
5 Analysis procedure... 7
6 Expression of analysis results... 9
7 Precision... 10
8 Others... 10
9 Principle... 11
10 Reagents and materials... 11
11 Instruments and equipment... 12
12 Analysis procedure... 12
13 Expression of analysis results... 13
14 Precision... 14
15 Others... 15
16 Principle... 15
17 Reagents... 15
18 Instruments and equipment... 16
19 Analysis procedure... 16
20 Expression of analysis results... 17
21 Precision... 18
22 Principle... 18
23 Reagents and materials... 18
24 Instruments and equipment... 20
25 Analysis procedure... 21
26 Expression of analysis results... 22
27 Precision... 22
28 Others... 22
Annex A... 23
Foreword
This Standard replaces GB/T 5009.7-2008 “Determination of reducing sugar in foods”,
GB/T 5513-2008 “Inspection of grain and oils - Determination of reduced sugar and
non-reduced sugar in grain” and NY/T 1751-2009 “Determination of reducing sugar in
sugar beet root”.
Compared with GB/T 5009.7-2008, the main modifications of this Standard are as
follows.
- MODIFY the standard name to “National food safety standard - Determination of
reducing sugar in foods”;
- MERGE the portion about the redacting sugar in GB/T 5009.7-2008 and GB/T
5513-2008.
National food safety standard -
Determination of reducing sugar in foods
1 Scope
This Standard specifies the determination of reducing sugar content in foods.
Method I and method II of this Standard apply to the determination of reducing sugar
content in foods.
Method III of this Standard applies to the determination of reducing sugar content in
wheat flour.
Method IV of this Standard applies to the determination of reducing sugar content in
sugar beet root.
Method I Direct titration
2 Principle
After the protein in the sample is removed, use methylene blue as indicator, titrate the
calibrated alkaline copper tartrate solution (calibrated with the reducing sugar standard
solution) under heating conditions, and calculate the content of reduced sugar
according to the volume of the sample solution consumed.
3 Reagents and materials
Unless otherwise stated, the reagents used in this method are analytical reagents and
the water is the tertiary water specified in GB/T 6682.
3.1 Reagents
3.1.1 Hydrochloric acid (HCl).
3.1.2 Copper sulfate (CuSO4 · 5H2O).
3.1.8 Potassium ferrocyanide [K4Fe(CN)6 · 3H2O].
3.2 Preparation of reagents
3.2.1 Hydrochloric acid solution (1 + 1, volume ratio). WEIGH 50 mL of hydrochloric
acid; ADD 50 mL of water; MIX well.
3.2.2 Alkaline copper tartrate solution A. WEIGH 15 g of copper sulfate and 0.05 g of
methylene blue; DISSOLVE in water; DILUTE to 1000 mL.
3.2.3 Alkaline copper tartrate solution B. WEIGH 50 g of potassium tartrate and 75 g
of sodium hydroxide; DISSOLVE in water; ADD 4 g of potassium ferrocyanide; after
completely dissolved, DILUTE with water to 1000 mL; STORE in a glass bottle with
rubber stopper.
3.3 Standards
3.3.1 Glucose (C6H12O6)
CAS. 50-99-7, purity ≥ 99 %.
3.3.2 Fructose (C6H12O6)
CAS. 57-48-7, purity ≥ 99 %.
3.3.3 Lactose (containing water) (C6H12O6 · H2O)
CAS. 5989-81-1, purity ≥ 99 %.
3.3.4 Sucrose (C12H22O11)
CAS. 57-50-1, purity ≥ 99 %.
3.4 Preparation of standard solutions
3.4.1 Glucose standard solution (1.0 mg/mL). accurately WEIGH 1 g of glucose that
has been dried in the oven at 98 °C ~ 100 °C for 2 h; ADD water to dissolve; ADD 5
mL of hydrochloric acid solution; DILUTE with water to 1000 mL. This solution is
equivalent to 1.0 mg of glucose per milliliter.
4 Instruments and equipment
4.1 Balance. with division of 0.1 mg.
4.2 Water bath pot.
4.3 Temperature-adjustable electric furnace.
5 Analysis procedure
5.1 Preparation of samples
5.1.1 Starch-containing foods. WEIGH 10 g ~ 20 g (accurate to 0.001 g) of crushed or
mixed sample; PLACE in a 250-mL volumetric flask; ADD 200 mL of water; HEAT in
45 °C water bath for 1 h; SHAKE from time to time.
5.1.2 Alcoholic beverages. WEIGH 100 g (accurate to 0.01 g) of mixed sample; PLACE
in an evaporative dish; NEUTRALIZE with sodium hydroxide solution to neutral;
EVAPORATE in the water bath to 1/4 of the original volume; TRANSFER to a 250-mL
volumetric flask; slowly ADD 5 mL of zinc acetate solution and 5 mL of potassium
ferrocyanide solution; ADD water to the scale;
5.2 Calibration of alkaline copper tartrate solution
PIPETTE 5.0 mL of alkaline copper tartrate solution A and 5.0 mL of alkaline copper
tartrate solution B; PLACE in a 150-mL Erlenmeyer flask; ADD 10 mL of water; ADD 2
~ 4 glass beads. ADD dropwise about 9 mL of glucose (3.4.1) [or other reducing sugar
standard solution (3.4.2, or 3.4.3, or 3.4.4)] from the burette;
5.3 Prediction of sample solution
PIPETTE 5.0 mL of alkaline copper tartrate solution A and 5.0 mL of alkaline copper
tartrate solution B; PLACE in a 150-mL Erlenmeyer flask; ADD 10 mL of water; ADD 2
~ 4 glass beads. HEAT to boil in 2 min; KEEP boiling and ADD dropwise the sample
solution from the burette at a speed of from fast to slow, and keep boiling state, until
the solution color becomes lighter. TITRATE at a rate of 1 drop/2 s until the blue of the
solution fades, that is the end point. RECORD the volume of the sample solution
consumed.
5.4 Determination of sample solution
PIPETTE 5 mL of alkaline copper tartrate solution A and 5.0 mL of alkaline copper
tartrate solution B; PLACE in a 150-mL Erlenmeyer flask; ADD 10 mL of water; ADD 2
~ 4 glass beads; ADD dropwise the sample solution 1 mL less than the predict volume
from the burette to the Erlenmeyer flask. HEAT to boil in 2 min;
6 Expression of analysis results
The content of reducing sugar in the sample (calculated as a certain type of reducing
sugar) is calculated as equation (1).
7 Precision
The absolute difference between the two independent determination results obtained
under repeatability conditions shall not exceed 5 % of the arithmetic mean.
8 Others
When the sample amount is 5 g, the limit of quantification is 0.25 g/100 g.
Method II Potassium permanganate titration
9 Principle
After the protein in the sample is removed, the reducing sugar reduces the copper salt
to cuprous oxide.
10 Reagents and materials
Unless otherwise stated, the reagents used in this method are analytical reagents and
the water is the tertiary water specified in GB/T 6682.
10.1 Reagents
10.1.1 Hydrochloric acid (HCl).
10.1.2 Sodium hydroxide (NaOH).
10.1.3 Copper sulfate (CuSO4 · 5H2O).
10.2 Preparation of reagents
10.2.1 Hydrochloric acid solution (3 mol/L). MEASURE 30 mL of hydrochloric acid;
DILUTE with water to 120 mL.
10.2.2 Alkaline copper tartrate solution A. WEIGH 34.639 g of copper sulfate; ADD
appropriate amount of water to dissolve; ADD 0.5 mL of sulfuric acid; ADD water to
dilute to 500 mL; FILTER with refined asbestos.
10.2.6 Refined asbestos. SOAK asbestos in hydrochloric acid solution for 2 d ~ 3 d,
WASH with water. SOAK in sodium hydroxide solution for 2 d ~ 3 d, DISCARD the
solution. SOAK in hot alkaline copper tartrate solution B for several hours, WASH with
water. SOAK in hydrochloric acid solution for several hours, WASH until it is not acid.
ADD water and SHAKE, so that it becomes fine slurry of soft fibers. SOAK in water
and STORE in glass bottle, which can be used for paving the Gooch crucible.
10.3 Standards
Potassium permanganate (KMnO4), CAS. 7722-64-7, excellent regent or higher.
11 Instruments and equipment
11.1 Balance. with division of 0.1 mg.
11.5 25 mL Gooch crucible or G4 vertical crucible.
11.6 Vacuum pump.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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