GB/T 12143-2008 PDF English
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB/T 12143-2008 | English | 145 |
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General Analytical Methods for Beverage
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| GB/T 12143.1-1989 | English | 239 |
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Determination method for soluble solids content in soft drinks--Refractometric
| Obsolete |
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GB/T 12143-2008: General Analytical Methods for Beverage---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/GBT12143-2008
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.160.20
X 50
Replacing GB/T 12143.1~12143.3-1989, GB/T 12143.4~12143.5-1992, GB/T 16771-1997
General Analytical Methods for Beverage
Issued on. DECEMBER 31, 2008
Implemented on. MAY 1, 2009
Issued by. General Administration of Quality Supervision, Inspection and
Quarantine;
Standardization Administration of PRC.
Table of Contents
Foreword... 3
1 Scope... 5
2 Normative References... 5
3 General Rules... 5
4 Determination Method for Soluble Solids Content in Soft Drinks
(Refractometric)... 6
5 Determination Method for Amino Nitrogen Content in Fruit (Vegetable) Juice
Products (Formol Number)... 7
6 Determination Method for L-Ascorbic Acid in Fruit and Vegetable Juice
Beverages (Ethyl Ether Extraction Method)... 10
7 Method for Determination of Carbon Dioxide in Carbonated Soft Drink
(Distillation and Titration Method)... 15
8 Method for Determination of Ethanol in Concentrated Fruit Juice... 21
9 Determination of Juice Content in Orange, Mandarine, Tangerine Juice and
Their Drinks... 26
Appendix A (Informative) Conversion Table between Refractive Index and
Soluble Solids Contents at 20°C... 30
Appendix B (Informative) Correction Table of Soluble Solids Contents against
Temperature at 20°C... 31
Appendix C (Normative) Determination of Potassium... 32
Appendix D (Normative) Determination of Total Phosphorus... 35
Appendix E (Normative) Determination of L-Proline... 38
Appendix F (Normative) Determination of Total D-Isocitric Acid... 41
Appendix G (Normative) Determination of Total Flavonoids... 47
1 Scope
This Standard specifies the general rules and specific analytical methods of the
general analytical methods for beverage.
This Standard is applicable to the analysis of specific components in the beverage.
2 Normative References
The provisions in following documents become the provisions of this Standard through
reference in this Standard. For dated references, the subsequent amendments
(excluding corrigendum) or revisions do not apply to this Standard, however, parties
who reach an agreement based on this Standard are encouraged to study if the latest
versions of these documents are applicable. For undated references, the latest edition
of the referenced document applies.
GB/T 601 Chemical Reagent - Preparations of Standard Volumetric Solutions
GB/T 6682 Water for Analytical Laboratory Use – Specification and Test Methods
(GB/T 6682-2008, ISO 3696.1987, MOD)
GB 10789 General Standard for Beverage
3 General Rules
3.1 The terminologies and measuring units used in this Standard shall conform to the
provisions of relevant national standards.
3.2 The “instrument” in this Standard indicates the instrument required for analysis;
general laboratory used instrument and equipment are not listed item by item.
3.3 The water used in this Standard shall, if not indicated other requirements,
conform to the specification of Class-3 above (including Class-3) water stipulated in
GB/T 6682.The reagents used shall, if not indicated other specifications, refer to the
analytically pure.
4 Determination Method for Soluble Solids Content in
Soft Drinks (Refractometric)
4.1 Applicable range of method
This Method is applicable to the transparent liquid, semi-viscous, suspended-matter-
containing beverage products.
4.3 Instrument
The generally laboratory used instruments and the following instruments.
4.4 Preparation of test solution
4.4.1 Transparent liquid products
Mix the sample thoroughly, then directly measure.
4.5 Analytical procedures
4.5.1 Calibrate the refractometer according to the instructions before measuring; take
Abbe refractometer as an example; other refractometers shall be operated as per their
instructions.
4.5.2 Separate the two-side prism of the refractometer, wipe with degreasing cotton
dipped into the ether or ethanol.
4.6 Allowable difference
The difference between two measured values against the same sample shall be no
greater than 0.5%. Take the arithmetic average value of the two measurements as the
result, which shall be accurate to one digit after the decimal point.
5 Determination Method for Amino Nitrogen Content in Fruit (Vegetable) Juice Products (Formol Number)
5.1 Applicable range of method
This Method is applicable to the fruit and vegetable juice beverage.
5.3 Reagents
5.3.1 30% Hydrogen Peroxide.
5.3.2 Neutral formaldehyde solution. take 200mL of formaldehyde solution into
400mL beaker; place onto the electromagnetic stirrer, adjust the pH to be 8.1 with
0.05mol/L sodium hydroxide solution as stir.
5.3.3 Sodium hydroxide standard solution. 0.1mol/L; prepare and calibrate as per
GB/T 601.
5.4 Instrument
5.4.1 Acidometer. measuring range of 0~14pH; accuracy of ±0.1pH.
5.4.2 Electromagnetic stirrer.
5.4.3 Glass electrode and calomel electrode.
5.5 Preparation of sample solution
5.6 Analytical procedures
5.6.1 Turn on the acidometer, after pre-heating for 30min; use pH 6.8 buffer solution
to correct the acidometer.
5.7 Result calculation
The amino nitrogen in the specimen shall be calculated as per Formula (1).
Where.
5.8 Allowable difference
Take the arithmetic average value of the two measurements against the same sample
as the result; which shall be accurate to one digit after the decimal point.
The difference between two measurements against the same sample.
6 Determination Method for L-Ascorbic Acid in Fruit and Vegetable Juice Beverages (Ethyl Ether Extraction Method)
6.1 Applicable range of method
This Method is applicable to the determination of L-ascorbic acid in fruit and vegetable
juice beverages; but not applicable to the determination of dehydroascorbic acid.
6.2 Principle of method
This Method abides by the principle of redox reaction; 2,6-dichloroindophenol can be
reduced to be colorless by the L-ascorbic acid; the slight excess of 2,6-
dichloroindophenol can be extracted by ethyl ether; then the end-point shall be titrated
by the rose red in the ether layer.
6.3 Reagents
6.4 Instrument
6.5 Preparation of test solution
6.5.1 Concentrated juice
Add the same amount of water into the concentrated juice as the natural water lost
during the concentrating process; so that it becomes the normal juice. Then take
certain amounts of samples from the same kind of normal juice; dilute, and mix evenly
for testing.
6.5.7 Preparation of blank test solution
Take the same sample (accurate to 0.001g) as the sampling amount determined during
the preparing period of the test solution; place into 250mL conical flask; add 20mL of
10% copper sulfate solution; add water so that the total volume to be 100mL; place
onto the electric stove padded with asbestos gauze; carefully heating to boiling, and
keep slightly boiling for 15min; then use the flowing water to cool off to the room
temperature. Transfer the solution into the 200mL volumetric flask; use water to dilute
to the scale; shake evenly for the blank testing.
6.6 Analytical procedures
6.7 Result calculation
The L-ascorbic acid content in the sample shall be calculated as per Formula (4).
6.8 Allowable difference
Report the result by the arithmetic average value of three measurement results with
error in the allowable range; accurate to the one digit after the decimal point. The
relative difference of three measurement results against the same sample includes.
7 Method for Determination of Carbon Dioxide in Carbonated Soft Drink (Distillation and Titration Method)
7.1 Applicable range of method
This Method is applicable to determine the carbon dioxide in carbonated soft drink.
7.2 Principle of method
After through the strong alkali and acid treatment, the sample shall be hated and
distilled.
7.3 Reagents
7.3.1 Water containing no carbon dioxide (prepared on the current day). boil water
till 1/5~1/4 water volume is lost, then cool off quickly.
7.3.2 Acidic phosphate solution. take 100g of sodium dihydrogen phosphate,
dissolve into water; add 25mL of phosphoric acid, and transfer to 500mL volumetric
flask; use water to dilute to the scale.
7.3.7 Sodium hydroxide standard titration solution. 0.25mol/L.
7.3.7.1 Preparation
Absorb the supernatant liquid of 13.5mL of 50% sodium hydroxide solution (7.3.6) into
1000mL volumetric flask; use the water containing no carbon dioxide (7.3.1) to dilute
to the scale; shake evenly.
7.3.8 Hydrochloric acid standard titration solution. 0.25mol/L.
7.3.8.1 Preparation
Take 21.0mL of hydrochloric acid into the 1000mL volumetric flask; use water to dilute
to the scale; shake evenly.
7.4 Instrument and equipment
7.5 Preparation of test solution
Place the new soft drink into ice-salt bath at 0°C below (or in the freezing chamber of
the refrigerator); dip for 1h~2h; when the soft drink in the bottle is nearly to be frozen
(no shaking), open the bottle cap; quickly add supernatant liquid of 50% sodium
hydroxide solution (add 2.0mL~2.5mL per 100mL of soft drink); immediately cover with
rubber stopper plug. Put the bottom of the bottle upward; slowly shake for several
minutes, store at room temperature, and to be measured.
7.6 Analytical procedures
8 Method for Determination of Ethanol in Concentrated Fruit Juice
8.1 Applicable range of method
This Method is applicable to determine the ethanol in the concentrated fruit juice.
8.2 Principle of method
Oxidize the ethanol in the sample by the potassium dichromate under the acidic
conditions; then use ammonium ferrous sulfate to titrate the excessive potassium
dichromate; calculate the ethanol content in the specimen according to the adding
amount of potassium dichromate and consumed amount of ammonium ferrous sulfate.
The reaction formula is as follows.
8.3 Reagents
8.3.1 Silicone oil.
8.3.2 Sodium hydroxide solution. 1mol/L; take 40g of sodium hydroxide, dissolve into
8.4 Instrument and equipment
8.4.1 Constant temperature water bath. 100°C±1°C.
8.5 Preparation of test solution
8.5.1 Weigh sample
Weigh 10g~40g of evenly-mixed sample (ethanol content is 0.005g~0.12g) into small
beaker; accurate to 0.001g; transfer the sample into 1000mL distillation flask (total
volume shall not exceed 1/2 capacity of the flask).
8.6 Analytical procedures
8.7 Result calculation
The ethanol content in the specimen shall be calculated as per Formula (10).
Where.
9 Determination of Juice Content in Orange, Mandarine, Tangerine Juice and Their Drinks
9.1 Applicable range of method
This Method is applicable to judge the concentrated juice and fruit juice in orange,
mandarine, tangerine; as well as the orange, mandarine, tangerine drinks with juice
content no less than 2.5%.
9.2 Terms and definitions
The following terms and definitions are applicable to this Method.
9.3 Principle of method
9.3.1 The method specified in this Standard measures the 6 components in the
sample.
9.5 Determination method
9.5.1 Soluble solids
Measure as per the method stipulated in Clause 4.
9.5.2 Potassium
Measure as per the provisions of Appendix C.
9.6 Result calculation
The juice content in orange, mandarine, tangerine juice and their drinks shall be
calculated as per Formula (11).
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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