GB 2726-2016 (GB2726-2016) & related versions
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GB 31604.29-2016
GB
NATIONAL STANDARD OF
THE PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard - Food Contact
Materials and Articles - Determination of Migration of
Methyl Methacrylate
食品接触材料及制品
ISSUED ON. OCTOBER 19, 2016
IMPLEMENTED ON. APRIL 19, 2017
Issued by. National Health and Family Planning Commission of the
People's Republic of China
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Table of Contents
Foreword ... 3
1 Scope ... 4
2 Principle... 4
3 Reagents and materials ... 4
4 Instruments and equipment ... 5
5 Analysis steps ... 6
6 Expression of analysis results ... 8
7 Precision... 8
8 Other ... 8
Annex A Methyl methacrylate (MMA) standard gas chromatography-mass
spectrometry ion monitoring chart ... 9
Annex B Sunflower seed oil specifications ... 10
Foreword
This Standard replaces SN/T 2894-2011 Food contact materials for export.
Polymers. Determination of methyl methacrylate in food simulant
chromatography-mass spectrometry.
Compared with SN/T 2894-2011, the main changes in this Standard are as
follows.
- modified the standard’s name to “National Food Safety Standard - Food
Contact Materials and Articles - Determination of Migration of Methyl
Methacrylate”;
- modified the preparation of food simulate test solution;
- modified the expression of analysis results;
- modified the detection limit and quantitation limit.
National Food Safety Standard - Food Contact
Materials and Articles - Determination of Migration of
Methyl Methacrylate
1 Scope
This Standard specifies the determination of gas chromatography - mass
spectrometry of migration of methyl methacrylate in food contact materials
and articles.
This Standard is applicable to the determination of migration of methyl
methacrylate in food contact materials and articles.
2 Principle
Methyl methacrylate in water, acid, alcohol simulants are extracted with ethyl
acetate. After the sunflower oil mimetic is extracted by anhydrous ethanol, the
extract shall be detected by gas chromatography-mass spectrometry. Use
external standard method to quantify.
3 Reagents and materials
Unless otherwise stated, the reagents used in this method are of analytical
grade and water is of grade one specified in GB/T 6682.
3.1 Reagents
3.1.1 Sodium chloride (NaCl).
3.1.2 Anhydrous sodium sulfate (Na2SO4).
3.1.3 Ethyl acetate (C4H8O2). chromatographic pure.
3.1.4 Anhydrous ethanol (C2H5OH). chromatographic pure.
3.1.5 Water-based, acidic, alcohol food simulant. the reagents used are in
accordance with the provisions of GB 31604.1.
3.1.6 Sunflower seed oil. see Table B.1 in Annex B for specifications.
4.5 Volumetric flask. 50 mL, 100 mL, 1000 mL.
4.6 Organic filter. 0.45 μm.
4.7 Pipettes. 2 mL, 5 mL, 10 mL.
4.8 Plugged centrifuge tube. 10 mL.
4.9 Adjustable pipettes (1 μL ~ 20 μL, 20 μL ~ 100 μL, 100 μL ~ 5000 μL).
5 Analysis steps
5.1 Sample migration test
In accordance with the requirements of GB 5009.156 and GB 31604.1, the
sample shall be subjected to a migration test to obtain a food simulant test
solution. If the food simulant test solution cannot be immediately used for the
further test, the food simulant test solution shall be preserved at 0°C ~ 4°C
refrigerator in the dark.
It shall cool or recover the obtained food simulant test solution to room
temperature before the further test is carried out.
5.2 Preparation of test solution
5.2.1 Preparation of water-based, acidic, alcohol simulant test solutions
Pipet 2.0 mL of the water-based, acidic, alcohol simulants obtained from the
migration test in 10 mL plugged centrifuge tube. Respectively add 0.5 g of
sodium chloride and 2 mL of ethyl acetate into the centrifuge tube. After
vortex extraction (1500 r/min) for 1.5 min, put it aside for 2 min. Remove the
supernatant. Use anhydrous sodium sulfate to dry. Filter it through a 0.45 μm
filter for gas chromatography-mass spectrometry.
5.2.2 Preparation of sunflower seed oil simulant test solution
Pipet 2 g (to the nearest 0.1 mg) of sunflower seed oil food simulant obtained
from the migration test into the 10 mL plugged centrifuge tube. Add 2 mL of
ethyl acetate into the centrifuge tube. After vortex extraction (1500 r/min) for 1
min, put it aside for 2 min. Centrifuge in the high-speed centrifugation (4000
r/min) for 5 min. Immediately remove the supernatant. Filter it through a 0.45
μm filter for gas chromatography-mass spectrometry.
5.3 Preparation of blank test solution
Process the food simulant not contact with food contact material according to
the steps of 5.2.1 and 5.2.2.
The blank solution and food simulant test solution shall be sequentially
injected. The blank area is deducted so as to obtain the peak area of methyl
methacrylate.
6 Expression of analysis results
Obtain the concentration of methyl methacrylate in the sample solution from
the standard curve. Calculate the amount of migration according to GB
5009.156. Obtain the amount of methyl methacrylate in the food simulant and
products. The result is retained to two digits after the decimal point.
7 Precision
The absolute difference between the two independent determinations
obtained under repeatability shall not exceed 10% of the arithmetic mean.
8 Other
The detection limit of methyl methacrylate in water-based, acidic, and alcohol
simulants is 0.2 mg/L. The detection limit of methyl methacrylate in sunflower
seed oil simulant is 0.3 mg/kg.
The quantification limit of methyl methacrylate in water-based, acidic, and
alcohol simulants is 0.5 mg/L. The quantification limit of methyl methacrylate
in sunflower seed oil simulant is 0.7 mg/kg.
......
GB/T 2726-2005
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67-040
C 53
Replacing GB 2726-1996, GB 2725.1-1994
Hygienic standard for cooked meat products
ISSUED ON. JANUARY 25, 2005
IMPLEMENTED ON. OCTOBER 01, 2005
Issued by. Ministry of Health of the People’s Republic of China;
Standardization Administration of the People’s Republic of
China
Table of Contents
Foreword ... 3
1 Scope ... 5
2 Normative References ... 5
3 Terms and Definitions ... 6
4 Index Requirements ... 6
4.1 Raw material requirements ... 6
4.2 Sensory index ... 6
4.3 Physiochemical index ... 6
4.4 Microbiological index ... 6
5 Food Additives ... 9
6 Manufacturing and Processing ... 9
7 Packaging ... 9
8 Marking ... 9
9 Storage and Transportation ... 9
10 Test Methods ... 9
10.1 Sensory index ... 9
10.2 Physiochemical index ... 9
10.3 Microbiological index ... 10
No. 1 Amendment of GB 2726-2005 “Hygienic standard for cooked meat
products” ... 10
Foreword
Full text of this Standard is mandatory.
This national standard is not equivalent to (CAC) Codex Stan 89-1981 (Rev.1-1991
(Luncheon Meat), Codex Stan 96-1981 (Rev.1-1991) (Cooked Cured Ham), Codex Stan
97-1981 (Rev.1-1991) (Cooked Cured Pork Shoulder), Codex Stan 98-1981 (Rev.1-1991)
(Cooked Cured Chopped Meat).
This Standard will replace and abolish GB 2725.1-1994 Hygienic standard for the
sausages, GB 2726-1996 Hygienic standard for meats cooked in soy sauce, GB
2727-1994 Hygienic standard for toasted and roasted meats, GB/T 2728-1981 Hygienic
standard for Xiaorou (pork, special processed with salt and nitrite), GB 2729-1994
Hygienic standard of dried meat fiber, GB/T 13101-1991 Hygienic standard for cooked
and smoked ham in package and GB 16327-1996 Hygienic standard of roast dried meat
product.
Compared with GB 2725.1-1994, GB 2726-1996, GB 2727-1994, GB/T 2728-1981, GB
2729-1994, GB/T 13101-1991 and GB 16327-1996, the main changes of this Standard
are as follows.
— The format of full text has been revised according to GB/T 1.1-2000;
— Combine seven standards such as GB 2725.1-1994 and GB 2726-1996 into this
Standard according to category;
— Enlarge the application scope of this Standard to all cooked meat products;
— Add the hygienic requirements for raw material, food additives, manufacturing, and
processing as well as packaging, transportation and storage;
— Add the limit indexes for Pb, total Hg, Cd, and inorganic As;
— Delete the exit-factory indexes of total bacteria and coliform in original Standard.
This Standard shall be implemented on Oct 01, 2005; the transitional period is one year.
That is, the products which are manufactured before October 01, 2005 and comply with
relevant standards are allowed to sell until September 30, 2006.
This Standard was proposed by and shall be administered by Ministry of Health of the
People’s Republic of China.
Draft organizations of this Standard. Centre for Disease Control and Prevention of Jiangsu
Province. Shanghai Hygienic Supervision Centre, Heilongjiang Food Hygienic
Supervision and Inspection Centre, Liaoning Hygienic Supervision Centre, Beijing Food
Hygienic Supervision and Inspection Centre, and Shanghai Centers for Disease Control
Hygienic standard for cooked meat products
1 Scope
This Standard specifies hygienic requirements and test methods for cooked meat
products as well as hygienic requirements for food additives, manufacturing and process,
packaging, marking, transportation and storage.
This Standard is applicable to cooked meat products that are manufactured by fresh
(frozen) meat of livestock and poultry as main materials; it includes cooked meat dried
products.
2 Normative References
The articles contained in the following documents have become part of this Standard
when they are quoted herein. For the dated documents so quoted, all the modifications
(excluding corrections) or revisions made thereafter shall not be applicable to this
Standard. For the undated documents so quoted, the latest editions shall be applicable to
this Standard.
GB 2760 Hygienic standards for uses of food additives
GB/T 4789.17 Microbiological examination of food hygiene - Examination of meat
and meat products
GB/T 5009.3 Determination of moisture in foods
GB/T 5009.11 Determination of total arsenic and abio-arsenic in food
GB/T 5009.12 Determination of lead in foods
GB/T 5009.15 Determination of cadmium in foods
GB/T 5009.27 Determination of benzo(a)pyrene in foods
GB/T 5009.33 Determination of nitrite and nitrate in foods
GB/T 5009.44 Method for analysis of hygienic standard of meat and meat products
GB/T 5009.87 Determination of phosphorus in foods
GB 7718 General standard for the labeling of prepackaged foods
GB 12694 Hygienic specifications of meat packing plant
5 Food Additives
5.1 The quality of food additives shall comply with corresponding standards and relevant
regulations.
5.2 The variety and application amount of food additives shall comply with GB 2760.
6 Manufacturing and Processing
The hygienic requirements for cooked meat products in manufacturing and processing
shall comply with GB 12694.
7 Packaging
The packaging container and materials of product shall comply with corresponding
hygienic standards and relevant regulations, prevent from pollution of toxic and harmful
substance.
8 Marking
The marking requirements for stereotypes packaged cooked meat products shall be
executed according to GB 7718.
9 Storage and Transportation
9.1 The products shall be stored in dry and well-ventilated place. Mixed storage with toxic,
harmful, peculiar smell, volatile and easily corrosion matters must not be allowed.
9.2 Transportation
The transport machine shall be clean and non-pollution; it shall keep out of the sun and
rain when transporting; the product that needs to be refrigerated shall be refrigerated for
transportation. Mixed transportation with toxic, harmful, peculiar smell matters must not be
allowed.
10 Test Methods
10.1 Sensory index
Determine according to the method specified in GB/T 5009.44.
10.2 Physiochemical index
10.2.1 Moisture. Determine according to the method specified in GB/T 5009.3.
10.2.2 Composite phosphate. Determine according to the method specified in GB/T
5009.87.
10.2.3 Pb. Determine according to the method specified in GB/T 5009.12
10.2.4 Inorganic As. Determine according to the method specified in GB/T 5009.11.
10.2.5 Cd. Determine according to the method specified in GB/T 5009.15.
10.2.6 Total Hg. Determine according to the method specified in GB/T 5009.17.
10.2.7 Benzo(a)pyrene. Determine according to the method specified in GB/T 5009.27.
10.2.8 Nitrite. Determine according to the method specified in GB/T 5009.33.
10.3 Microbiological index
Determine according to the method specified in GB/T 4789.17.
No. 1 Amendment of GB 2726-2005 “Hygienic standard
for cooked meat products”
This Amendment was approved, through National-Standard-Commission
Agriculture-Light-Letter [2006] No. 11 Announcement, by the National Standardization
Management Committee on April 27, 2006. It shall be implemented from the date of
approval.
Modified contents of national standard GB 2726-2005 "Hygienic standard for cooked
meat products" are as follows.
DELETE "Compound phosphate (counted in PO43-) / (g/kg)" AND the table’s footnote
“a Residual amount of phosphate compound includes the phosphorus contained in the
meat itself and the added phosphorus; it does not include dry products" IN “Table 1
Physiochemical index”.
......
| Standard ID | GB 2726-2016 (GB2726-2016) | | Description (Translated English) | Hygienic standard for cooked meat products | | Sector / Industry | National Standard | | Classification of Chinese Standard | X09 | | Word Count Estimation | 4,420 | | Date of Issue | 2016-12-23 | | Date of Implementation | 2017-06-23 | | Older Standard (superseded by this standard) | GB 2726-2005 | | Regulation (derived from) | National Health and Family Planning Commission Notice No.17 of 2016 | | Standard ID | GB 2726-2005 (GB2726-2005) | | Description (Translated English) | Hygienic standard for cooked meat products | | Sector / Industry | National Standard | | Classification of Chinese Standard | C53 | | Classification of International Standard | 67.040 | | Word Count Estimation | 6,653 | | Date of Issue | 2005-01-25 | | Date of Implementation | 2005-10-01 | | Older Standard (superseded by this standard) | GB 2726-1996; GB 2725.1-1994; GB/T 2728-1981; GB/T 13101-1991; GB 2727-1994; GB 2729-1994; GB 16327-1996 | | Quoted Standard | GB 2760; GB/T 4789.17; GB/T 5009.3; GB/T 5009.11; GB/T 5009.12; GB/T 5009.15; GB/T 5009.17; GB/T 5009.27; GB/T 5009.33; GB/T 5009.44; GB/T 5009.87; GB 7718; GB 12694; GB/T 19480 | | Adopted Standard | CAC Codex Stan 89-1981, NEQ; CAC Codex Stan 96-1981, NEQ; CAC Codex Stan 97-1981, NEQ; CAC Codex Stan 98-1981 | | Drafting Organization | Jiangsu Province Center for Disease Control | | Administrative Organization | Ministry of Health | | Regulation (derived from) | Announcement of Newly Approved National Standards No. 3, 2005 (No. 77 overall) | | Proposing organization | Ministry of Health of the People Republic of China | | Issuing agency(ies) | The People Republic of China Ministry of Health, China National Standardization Management Committee | | Summary | This Chinese standard specifies the cooked meat health indicators Requirements and test methods as well as food additives, processing, packaging, labeling, transportation and storage hygiene requirements. This standard applies to fresh (frozen) meat, poultry as the main raw material of cooked meat products, including cooked meat products. | | Standard ID | GB 2726-1996 (GB2726-1996) | | Description (Translated English) | Hygienic standard for cooked meat | | Sector / Industry | National Standard | | Classification of Chinese Standard | C53 | | Classification of International Standard | 67.04 | | Word Count Estimation | 5,544 | | Date of Issue | 1996/11/27 | | Date of Implementation | 1997/5/1 | | Older Standard (superseded by this standard) | GB 2726-1981 | | Regulation (derived from) | Announcement of Newly Approved National Standards 2005 No. (No. 77 overall) 3 | | Proposing organization | Ministry of Health of the People Republic of China | | Issuing agency(ies) | Ministry of Health of the People Republic of China | | Summary | This Standard specifies health requirements and test methods of sauce braised pork. This Standard is applicable to order by the veterinary health inspection of poultry meat and offal as the main raw material, to seasoning materials, high temperature cooking made of cooked meat. |
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