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GB 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 procedure Status: Valid GB 5009.6: Historical versions
Similar standardsGB 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/GB5009.6-2016GB 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 ContentsForeword... 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... 19ForewordThis 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 foods1 ScopeThis 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 method2 PrinciplesFat 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 materialsUnless 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 equipment4.1 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 procedures5.1 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 expressionThe fat content of the sample is calculated in accordance with the equation (1).7 PrecisionThe absolute difference between the two independent determinations obtained under repeatability shall not exceed 10% of the arithmetic mean. Method II. Acid hydrolysis8 PrinciplesThe 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 materialsUnless 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 equipment10.1 Constant temperature water bath. 10.2 Hot plate. high temperature of 200 °C. 10.5 Electric blast oven.11 Analytical procedures11.1 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 expressionIt is same as 6.13 PrecisionThe absolute difference between the two independent determinations obtained under repeatability shall not exceed 10% of the arithmetic mean.14 PrinciplesThe 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 materialsUnless 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 preparation16 Instruments and equipment16.1 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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