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GB 5009.156-2016: National food safety standard - General principle of migration test pre-treatment method of food contact materials and their products Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedure Status: Valid GB 5009.156: Historical versions
Similar standardsGB 5009.156-2016: National food safety standard - General principle of migration test pre-treatment method of food contact materials and their products---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/GB5009.156-2016 GB NATIONAL STANDARD National food safety standard General principle of migration test pre-treatment method of food contact materials and their products Issued on. OCTOBER 19, 2016 Implemented on. APRIL 19, 2017 Issued by. National Health and Family Planning Commission of the PRC Table of ContentsForeword... 3 1 Scope... 4 2 Terms and definitions... 4 3 General principles of test... 4 4 Reagents and materials... 5 5 Equipment and instruments... 7 6 Sampling and sample preparation method... 8 7 Sample contact area... 8 8 Ratio between sample contact area and food simulant volume (S/V)... 10 9 Sample cleaning and special treatment... 10 10 Test methods... 11 11 Determination requirements of migration quantity... 13 12 Results presentation requirements... 13 Appendix A Requirements for fatty food simulant... 15 Appendix B Holder and migration test basin... 16 Appendix C Migration test temperature and time error... 21 Appendix D Examples of determination methods for the area of special shape products... 221 ScopeThis standard specifies the general principles of test, reagents and materials, equipment and instruments, sampling method and sample preparation methods, sample contact area, ratio between sample contact area and food simulant volume, sample cleaning and special treatment, test method, determination requirements of migration quantity, and result presentation requirements of the migration test pre-treatment method of food contact materials and their products. This standard applies to the migration test pre-treatment method of food contact materials and their products.2 Terms and definitions2.1 Migration test basin It refers to the device used to install and fix the sample to be tested, and conduct the migration test pre-treatment after injecting the food simulant. 2.2 Hollow products It refers to the products for which the depth from the product mouth along the horizontal plane to its internal lowest horizontal plane is more than 25 mm. 2.3 Flat products It refers to the products for which the depth from the product mouth along the horizontal plane to its internal lowest horizontal plane is less than or equal to 25 mm.3 General principles of test3.1 This standard provides the migration test pre-treatment method of food contact materials and their products. The soaking solution as obtained through such pre-treatment shall be subjected to the migration quantity determination in accordance with the provisions of the corresponding inspection method standards. When there is special requirement in the corresponding national food safety standards for the migration test pre-treatment, such requirement shall also be satisfied. 3.2 The migration test conditions and the food simulant selection for the food contact materials and products shall follow the provisions of the corresponding standards. 3.3 The determination target of migration test refers to the surface which may be in contact with the food under the reasonably expected conditions of use.4 Reagents and materialsUnless otherwise stated, the reagents used in this method are of analytical pure AND the water is the level 1 water as specified in GB/T 6682. 4.1 Reagents 4.1.1 Glacial acetic acid (CH3COOH). 4.1.2 Anhydrous ethanol (C2H5OH). 4.1.3 Isooctane (C8H18). 4.1.4 N-heptane (C7H16). 4.1.5 N-hexane (C6H14). 4.1.6 95% ethanol (C2H5OH). 4.1.7 Vegetable oil (olive oil, corn oil). SEE Table A.1 in Appendix A. 4.1.8 Sodium hydroxide (NaOH). 4.1.9 Nitric acid (HNO3), excellent grade pure. 4.1.10 Sodium bicarbonate (NaHCO3). 4.1.13 Citric acid monohydrate (C6H8O7•2H2O). 4.1.14 Sodium chloride (NaCl). 4.1.15 Potassium carbonate (K2CO3). 4.1.16 Sodium nitrite (NaNO2). 4.1.17 hydrochloric acid (HCl). 4.2 Reagent preparation 4.2.1 4% acetic acid solution (volume fraction). TAKE 20.0 mL of glacial acetic acid (4.1.1); ADD 480 mL of water; MIX it uniformly. 4.2.2 10% ethanol solution (volume fraction). TAKE 50.0 mL of absolute ethanol (4.1.2); ADD 450 mL of water; MIX it uniformly. 4.2.8 5 g/L citric acid solution. WEIGH 5.47 g of citric acid monohydrate (4.13.13); ADD water to 1000 mL. 4.2.9 1 g/L citric acid solution. WEIGH 1.09 g of citric acid monohydrate (4.1.13); ADD water to 1000 mL. 4.2.12 0.1 mol/L hydrochloric acid solution. TAKE 9 mL of hydrochloric acid (4.1.17); ADD it into water and MAKE its volume reach to 1000 mL. 4.2.13 Artificial saliva. DISSOLVE 4.2 g of sodium bicarbonate (4.1.10), 0.5 g of sodium chloride (4.1.14), 0.2 g of potassium carbonate (4.1.15) and 30 mg of sodium nitrite (4.1.16) into water; DILUTE it to 900 mL. ADJUST the pH to 9.0.If necessary, ADD 0.1 mol/L hydrochloric acid solution (4.2.12) or 0.1 mol/L sodium hydroxide solution (4.2.7). TRANSFER it to a 1000 mL volumetric flask; ADD water to make the volume reach to the mark.5 Equipment and instruments5.1 Balance The sensitivity is 1 mg. 5.2 Sample holder The sample holder shall be capable of supporting the sample, maintaining the separation between the samples, and ensuring that the sample is in complete contact with the simulant, AND its material shall be such as not affect the determination results of the migration quantity. As for the holder selection, SEE Figure B.1 and Figure B.2 in Appendix B; AND it may also use other holders complying with the requirements. 5.3 Glass rod and glass bead It is used to fine-tune the liquid level of the food simulant so that the surface of the sample is completely immersed in the simulant; AND it may also use other appropriate methods. 5.4 Migration test basin The migration test basin shall be free of leakage AND its material shall not affect the migration test results. The determination of volatile substances shall be carried out using a gas-tight migration test basin and a migration test basin with a smaller reserved space at the top. 5.5 Constant temperature equipment Thermostatic equipment (thermostat, incubator, water bath, refrigerator, etc.) shall ensure that the migration test reaches to the required temperature AND the food simulant temperature can be controlled, with the temperature error complying with the requirements of Table C.1 in Appendix C.6 Sampling and sample preparation method6.1 The samples to be collected shall be representative. The sample shall be complete, free from deformation, AND consistent in specifications. The amount of samples collected shall be such as able to meet the demands of the test items for the amount of samples, which is used for testing and re-testing. 6.2 Sample collection and storage shall avoid contamination and deterioration of the sample. 6.3 The migration test pre-treatment shall be carried out as far as possible in the original state of the sample. If the sample cannot be tested directly for technical reasons, the sample can be cut or prepared according to the actual processing conditions to meet the test requirements of the sample. 6.4 For the combination materials and products, it shall take sample respectively in accordance with the requirements of different materials in contact with the sample as far as possible. 6.5 As for the products of irregular shape, larger volume, or hard to be measured and calculated of the surface area, it may use its raw material (such as sheet) or the representative product from the same batch of product which is cut into certain area as the sample. 6.6 For food contact materials which are obviously different from the actually formed products such as resin or pellets, coatings, inks and adhesives, it shall, in accordance with the actual processing conditions, to make it into finished products or sheet materials for the purposes of conducting migration test pre-treatment.7 Sample contact area7.1 General requirements It shall use appropriate methods to accurately determine the area of the sample in contact with the food simulant. The determination of the area of sample of different shapes shall follow Clause 7.2 ~ 7.6; AND it may also use other methods to accurately determine the area. 7.2 Hollow product area The area of the hollow product is the sum of the area in contact with the food simulant, i.e. the sum of the inner bottom area and the inner side surface area of the hollow product in contact with the food simulant. If the hollow products have specifications, FOLLOW its specification to conduct calculation; if the hollow products do not have specifications, the distance from the food simulant liquid level to the upper edge of the hollow product (overflow surface) shall not exceed 1 cm. 7.3 Flat product area Reversely COVER the flat product (integral round opening) onto the paper; DRAW the contour along the product edge; RECORD this reference area (S). As for the round flat product, it may measure its diameter (D) AND calculate its reference area in accordance with the equation (1). 7.4 Sample area in full immersion method In case of full immersion test, when the sample thickness less than or equal to 0.5 mm, the calculated area takes the single-sided area of the sample; when the sample thickness is more than 0.5 mm and less than or equal to 2 mm, the calculated area takes the sum of the positive side area and the negative side area, that is, the single-sided area multiplied by 2; when the sample thickness is greater than 2 mm, the calculated area takes the sum of the positive side area, the negative side area, and the side area. 7.5 Sample area in migration test basin method The sample area is calculated as the area of the sample which is actually in contact with the food simulant or other chemical solvents. 7.6 Examples of methods for determining the area of products of different shapes8 Ratio between sample contact area and food simulant volume (S/V)8.1 USE different test methods and SELECT appropriate S/V to conduct the migration test pre-treatment against the sample. 8.2 When the actual S/V or conventional S/V (6dm2 contact area corresponds to 1 L or 1 kg of food simulant) cannot be used for technical reasons, it may adjust the S/V to make the migration substance to be tested in the simulant reach to appropriate concentration, in order to satisfy the method testing requirements. 8.3 The sample S/V in the migration test pre-treatment shall ensure that in the entire test process, the concentration of the migration substances to be tested in the food simulant is always in an unsaturated state.9 Sample cleaning and special treatment9.1 Samples shall be clean AND free from contamination. 9.2 Samples shall be cleaned in accordance with the actual conditions of use. As for the samples which do not need cleaning before use (such as disposable tableware), it may use the fluff or soft brush to remove the foreign matters from the sample surface. 9.4 The cleaned or treated sample shall be prevented from contamination; it is not allowed to use hand to directly touch the sample surface; AND it shall use tweezers or wear cotton gloves to pass the samples.10 Test methods10.1 General requirements 10.1.1 In the migration test pre-treatment process, if the volume of the food simulant is reduced due to heating and evaporation, it shall add the food simulant to make its volume reach to the original volume. 10.1.2 When determining the volatile substances, it shall use appropriate sealing measures to avoid the loss of the substances to be tested. 10.2 Filling method 10.2.1 General method ADD the food simulant that has reached the test temperature into the hollow product. If the hollow product has a specified standard capacity, it may add glass rod or glass bead to fine tune the liquid level of the food simulant. 10.2.2 Bagging method Plastic films (bags) and composite packaging film (bags) may also use the bagging method. After sealing it, CUT one corner of the bag, to make an aperture of such size as able to accommodate the injection of the food simulant; PLACE the sample bag into the sample holder (the holder as shown in Figure B.2 or similar devices). ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al. 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