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GB 5009.227-2023 GB NATIONAL STANDARD OF THE PEOPLE'S REPUBLIC OF CHINA National food safety standard - Determination of peroxide value in food ISSUED ON: SEPTEMBER 6, 2023 IMPLEMENTED ON: MARCH 6, 2024 Issued by: National Health Commission of the People's Republic of China; State Administration for Market Regulation. Table of Contents Foreword ... 3 1 Scope ... 4 Method A - Indicator titration method ... 4 2 Principle ... 4 3 Reagents and materials ... 4 4 Instruments and equipment ... 6 5 Analysis steps ... 6 6 Presentation of analysis results ... 8 7 Precision ... 10 Method B - Potentiometric titration ... 10 8 Principle ... 10 9 Reagents and materials ... 10 10 Instruments and equipment ... 11 11 Analysis steps ... 11 12 Presentation of analysis results ... 12 13 Precision ... 12 National food safety standard - Determination of peroxide value in food 1 Scope This standard specifies the method for the determination of peroxide value in food. Method A is suitable for the determination of peroxide value in food. Method B is suitable for the determination of peroxide value in edible animal and vegetable oils, fats, and margarine. Method A - Indicator titration method 2 Principle The prepared oil and fat sample is dissolved in chloroform-glacial acetic acid solution, the peroxide reacts with potassium iodide to generate iodine, and the precipitated iodine is titrated with sodium thiosulfate standard titration solution. The amount of peroxide value is expressed as the mass fraction of peroxide equivalent to iodine or the number of millimoles of active oxygen in 1 kg of the sample. 3 Reagents and materials Unless otherwise stated, the reagents used in this method are of analytical grade, and the water is the third-grade water specified in GB/T 6682. 3.1 Reagents 3.1.1 Glacial acetic acid (CH3COOH). 3.1.2 Trichloromethane (CHCl3). 3.1.3 Potassium iodide (KI). 3.1.4 Petroleum ether: The boiling range is 30 ℃~60 ℃. Confirmation of petroleum ether: Take 100 mL of petroleum ether in a rotary evaporation bottle, and evaporate to dryness under reduced pressure by using a rotary evaporator in a water bath not higher than 40 °C. Wash the rotary evaporation bottle several times with 30 mL of chloroform-glacial acetic acid solution, and combine the washing liquid into a 250 mL iodine flask. Accurately add 1.00 mL of saturated potassium iodide solution, plug the bottle cap tightly, and shake gently for 0.5 min. Leave it in a dark place for 3 min, add 1.0 mL of starch indicator, and mix well. If no blue color appears, this petroleum ether can be used for the sample preparation; If a blue color appears after adding 1.0 mL of starch indicator and mixing, the reagent needs to be replaced. 3.1.5 Anhydrous sodium sulfate (Na2SO4). 3.1.6 Soluble starch. 3.1.7 Acetone (CH3COCH3). 3.1.8 Amylase (CAS number: 9000-92-4): The enzyme activity is ≥2000 U/g. 3.1.9 Papain (CAS number: 9001-73-4): The enzyme activity is ≥6000 U/mg. 3.1.10 Sodium thiosulfate (Na2S2O3 • 5H2O). 3.2 Reagent preparation 3.2.1 Chloroform-glacial acetic acid solution (2+3): Mix trichloromethane and glacial acetic acid in a volume ratio of 2:3. 3.2.2 Starch indicator (10 g/L): Weigh 1 g of soluble starch, add about 5 mL of water to make it into a paste, add 95 mL of boiling water to the paste while stirring, boil for 1 to 2 minutes, and cool. Prepare the indicator fresh just before use. 3.2.3 Saturated solution of potassium iodide: Weigh about 16 g of potassium iodide, add 10 mL of newly boiled and cooled water, shake well, store in a brown bottle, cap the bottle, and store in a dark place for later use. Ensure that there are saturated potassium iodide crystals in the solution. If the blank volume requirement in 5.2 is exceeded, it shall be prepared again. 3.3 Preparation of standard solution 3.3.1 Sodium thiosulfate standard titration solution (0.1 mo1/L): It shall be prepared and calibrated in accordance with the requirements of GB/T 5009.1; or a standard titration solution with national certification and a Reference Material Certificate. 3.3.2 Sodium thiosulfate standard titration solution (0.01 mo1/L): It is prepared from diluting 0.1 mo1/L sodium thiosulfate standard titration solution with newly boiled and cooled water. Prepare the solution fresh just before use. 3.3.3 Sodium thiosulfate standard titration solution (0.002 mo1/L): It is prepared from diluting 0.01 mo1/L sodium thiosulfate standard titration solution with newly boiled 5.1.2.2 Margarine Place the sample in a closed container, heat it in an electric constant-temperature drying oven at 60 °C to 70 °C until it melts, shake and mix, continue heating until the emulsification breaks down into layers, and filter the oil layer through the rapid qualitative filter paper into a beaker. The filtrate in the beaker is the sample to be tested, and the sample to be tested shall be clarified. Take a sample and measure it immediately while the sample to be tested is in a liquid state. 5.1.2.3 Non-dairy cream Take a representative sample in a beaker, add about 5 times the sample volume of petroleum ether, and stir for 2 minutes by using an overhead stirrer to mix evenly. While stirring, add anhydrous sodium sulfate of about 1.6 times the mass of the sample, continue stirring and mixing for 5 minutes, remove the beaker, and let the solution stand for 5 minutes to allow the petroleum ether to layer (if emulsification occurs, cover the top of the beaker with a layer of plastic wrap, and place the beaker in a water bath of not higher than 40 °C for 10 minutes to stratify the petroleum ether). Pour out the supernatant, add about 2 times the sample volume of petroleum ether to the beaker, and repeat the above stirring and standing operations; combine the petroleum ethers, filter, and transfer the filtrate into a brown rotary evaporation bottle; in a water bath of not higher than 40 ℃, use a rotary evaporator to evaporate the petroleum ether to dryness under reduced pressure. The residue is the sample to be tested, and the extraction amount is not less than 5 g. 5.1.2.4 Powder oil products Weigh a representative sample into a brown iodine flask, and add 0.02 g of papain and 0.02 g of amylase for every 1 g of the sample. Add 2 times the sample volume of water, mix well, and cap the bottle. Place the iodine flask in a 50 °C constant-temperature water bath oscillator, oscillate 60 times/min to 100 times/min for 30 minutes, take it out, and cool it. Add acetone of the same volume as water and mix. Add 3 times the sample volume of petroleum ether and shake to extract for 1 minute; transfer it to a separatory funnel, let it stand for 30 minutes to separate layers, and discard the lower layer. If emulsification occurs, the layers can be separated by a high-speed refrigerated centrifuge (5000 r/min, 15 °C, 3 min), and then the organic phase can be transferred to a separatory funnel. Add water of the same volume as petroleum ether to wash the organic phase, discard the lower layer, and transfer the upper organic phase to a funnel containing anhydrous sodium sulfate for filtration. Transfer the filtrate into a brown rotary evaporation bottle, and use a rotary evaporator to evaporate the petroleum ether to dryness under reduced pressure in a water bath of not higher than 40 °C. The residue is the sample to be tested, and the extraction amount is not less than 5 g. NOTE: For wall material samples containing only protein, only papain can be added; for wall material samples containing only carbohydrates, only amylase can be added. 5.1.3 Plant foods and their products (made by frying, puffing, baking, preparing, stir-frying, steaming, and other processing techniques) and animal food products (made by quick freezing, drying, pickling, frying, and other processing techniques) Take out the edible part of the representative sample from all the samples taken, and remove the oil-free part. Quick-frozen prepared meat samples containing more moisture can be prepared after draining the water with gauze. Crush and mix the sample thoroughly, place it in a wide-mouth bottle, add 2 to 3 times the sample volume of petroleum ether, shake well, mix thoroughly, seal, and let it stand and extract for more than 12 hours; ultrasonic treatment for 5 to 10 minutes if necessary. Filter through a funnel containing anhydrous sodium sulfate, take the filtrate, and use a rotary evaporator to evaporate the petroleum ether to dryness under reduced pressure in a water bath of not higher than 40 °C. The residue is the sample to be tested, and the extraction amount is not less than 5 g. 5.2 Sample determination Sample determination shall be avoided under direct sunlight. Weigh 2 g~3 g of the prepared sample (accurate to 0.001 g), place it in a 250 mL iodine flask, add 30 mL of chloroform-glacial acetic acid solution, and shake the sample gently until it is completely dissolved. Accurately add 1.00 mL of saturated potassium iodide solution, plug the bottle cap tightly, shake gently for 0.5 min, and place in a dark place for 3 min. Take out and add 100 mL of water, shake well and immediately use sodium thiosulfate standard titration solution (when the estimated peroxide value is 0.15 g/100 g and below, use 0.002 mol/L standard titration solution; when the estimated peroxide value is greater than 0.15 g/100 g, use 0.01 mol/L standard titration solution) to titrate the precipitated iodine. When the solution turns to light yellow, add 1 mL of starch indicator, continue titrating, and shake vigorously until the blue color of the solution disappears, that is the end point. A blank test is carried out at the same time. The volume V0 of sodium thiosulfate standard titration solution consumed in the blank test shall not exceed 0.1 mL. 6 Presentation of analysis results 6.1 When the peroxide value is expressed as the mass fraction of peroxide equivalent to iodine, it is calculated according to formula (1). where: X1 -- peroxide value, the unit is grams per hundred grams (g/100 g); The preparation is the same as 3.3. 10 Instruments and equipment 10.1 Balance: The sensitivities are 0.01 g, 0.001 g, and 0.0001 g, respectively. 10.2 Electric constant-temperature drying oven. 10.3 Potentiometric titrator: The accuracy is ±2 mV. 10.4 Magnetic stirrer. NOTE: All vessels used in this method must not contain reducing or oxidizing substances. The ground glass surface must not be coated with oil. 11 Analysis steps 11.1 Sample preparation The preparation is the same as 5.1.1 and 5.1.2.2. 11.2 Sample determination Weigh 5 g of the prepared sample (accurate to 0.001 g) and place it into the titration cup of the potentiometric titrator, add 50 mL of isooctane-glacial acetic acid solution, and shake gently to completely dissolve the sample. If the solubility of the sample is poor (such as stearin or animal fat), first add 20 mL of isooctane to the titration cup, shake gently to dissolve the sample, then add 30 mL of glacial acetic acid, and mix well. Accurately add 1.00 mL of saturated potassium iodide solution to the titration cup, start the magnetic stirrer, and react at a suitable stirring speed for 60 s±1 s. Immediately add 30 mL~100 mL water to the titration cup, insert the electrode and titration head, set the titration parameters, run the titration program, perform the titration, and observe the titration curve and potential changes. The added amount of sodium thiosulfate standard titration solution is generally controlled at 0.05 mL/drop~0.2 mL/drop. After reaching the titration end point, record the volume of standard solution consumed at the titration end point. After the titration of a sample is completed, the stirrer or stirring magnet, titration head, and electrode need to be immersed in isooctane to clean the oils and fats on the surface. A blank test is performed at the same time. Carry out titration and observe the titration curve and potential changes. The added amount of sodium thiosulfate standard titration solution is generally controlled at 0.005 mL/drop. After reaching the titration end point, record the volume V0 of the standard solution consumed at the titration end point. The ......


GB 5009.227-2016 GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National Food Safety Standard - Determination of Peroxide Value in Foods ISSUED ON. AUGUST 31, 2016 IMPLEMENTED ON. MARCH 1, 2017 Issued by. National Health and Family Planning Commission of the People’s Republic of China Table of Contents Foreword ... 3  1 Scope ... 4  Method I Titration ... 4  2 Principle ... 4  3 Reagents and Materials ... 4  4 Instruments and Equipment ... 6  5 Analytical Procedures ... 6  6 Expression of Analysis Results ... 8  7 Precision ... 9  Method II Potentiometric titration ... 9  8 Principle ... 9  9 Reagents and Materials ... 9  10 Instruments and Equipment ... 10  11 Analytical Procedures ... 10  12 Expression of Analysis Results ... 11  13 Precision ... 13  National Food Safety Standard - Determination of Peroxide Value in Foods 1 Scope This Standard specifies two methods of determining peroxide value in foods. titration and potentiometric titration. In this Standard, Method I is applicable to edible animal and vegetable fats and oils, and edible oil products, as well as food processed through deep-frying, puffing, baking, modulating and frying from plant-based food as the raw material, such as wheat flour, cereal and nut, etc.; food processed through quick freezing, dry-cure and pickling from animal-based food as the raw material. Method II is applicable to animal and vegetable fats, and margarine, and the range of measurement is 0 g/100 g ~ 0.38 g/100 g. This Standard is not applicable to the determination of embedded oil and fat products, for example, non-dairy creamer. Method I -- Titration 2 Principle The prepared oil and fat sample dissolves in chloroform and glacial acetic acid, the contained peroxide reacts with potassium iodide and generates iodine. Use sodium thiosulfate standard solution to titrate the precipitated iodine. Use an equivalent mass fraction of iodine in peroxide or the mmol number of reactive oxygen in 1 kg of sample to represent the peroxide value. 3 Reagents and Materials Unless otherwise indicated, the reagents adopted under this method are of analytical purity. The water is third-grade water as specified in GB/T 6682. 3.1 Reagents 3.1.1 Glacial acetic acid (CH3COOH). 3.1.2 Chloroform (CHCl3). 3.1.3 Potassium iodide (KI). and layering. Use quick qualitative filter paper to filter the oil layer to beaker. The filtrate in the beaker is the sample to be tested. The prepared sample shall be clarified for testing. Immediately take the sample and determine it while the sample is still liquid. 5.1.3 Food processed through deep-frying, puffing, baking, modulating and frying from plant-based food as the raw material, such as wheat flour, cereal and nut Take edible part of representative sample from all the samples, grind it in a glass mortar; place the grinded sample in a wide-mouth bottle, add petroleum ether (3.2.4) at two to three times the volume of the sample; shake it and mix it up thoroughly, place it evenly; start extraction for over 12 h. Use a funnel that holds anhydrous sodium sulfate to filter it, and take the filtrate. Adopt rotary evaporator to decompress and dry petroleum ether in water bath at below 40 °C. The remaining becomes the sample to be tested. 5.1.4 Food processed through quick freezing, dry-cure and pickling from animal-based food as the raw material Take edible part of representative sample from all the samples, grind it and thoroughly mix it up; place the grinded sample in a wide-mouth bottle, add petroleum ether (3.2.4) at two to three times the volume of the sample; shake it and mix it up thoroughly, place it evenly; start extraction for over 12 h. Use a funnel that holds anhydrous sodium sulfate to filter it, and take the filtrate. Adopt rotary evaporator to decompress and dry petroleum ether in water bath at below 40 °C. The remaining becomes the sample to be tested. 5.2 Determination of Samples The determination of samples shall avoid direct sunlight. Weigh-take 2 g~3 g (accurate to 0.001 g) of the sample prepared in “5.1.1~5.1.4”, place it in 250 mL iodine volumetric flask, add 30 mL of trichloroethane-glacial acetic acid mixed solution; slightly shake it to thoroughly dissolve the sample. Accurately add 1.00 mL of saturated potassium iodide solution and tightly plug it, then, slightly shake it for 0.5 min; place it in the dark for 3 min. Take it out and add 100 mL of water, shake it up; immediately use sodium thiosulfate standard solution (when the estimated peroxide value is ≤ 0.15 g/100 g, use 0.002 mol/L standard solution; when the estimated peroxide value is >0.15 g/100 g, use 0.01 mol/L standard solution) to titrate the precipitated iodine, till it turns yellowish; add 1 mL of starch indicator, continue the titration and strongly shake the solution till blue vanishes. Meanwhile, conduct a blank test. The volume V0 of 0.01 mol/L sodium thiosulfate solution consumed in the blank test shall be ≤ 0.1 mL. c - The concentration of sodium thiosulfate standard solution, expressed in (mol/L); m - The mass of sample, expressed in (g); 1,000 - Conversion factor. The calculation result shall be expressed as the arithmetic mean value of the result of two independent determinations obtained under repeatability conditions. The result shall retain two significant figures. 7 Precision The absolute difference between the two independent determination results obtained under repeatability conditions shall not exceed 10% of the arithmetic mean value. Method II -- Potentiometric titration 8 Principle The prepared oil and fat sample dissolves in isooctane and glacial acetic acid, the contained peroxide reacts with potassium iodide and generates iodine. Use sodium thiosulfate standard solution to titrate the precipitated iodine; use potentiometric titrator to determine the terminal of titration. Use an equivalent mass fraction of iodine in peroxide or the mmol number of reactive oxygen in 1 kg of sample to represent the peroxide value. 9 Reagents and Materials Unless otherwise indicated, the reagents adopted under this method are of analytical purity. The water is third-grade water as specified in GB/T 6682. 9.1 Reagents 9.1.1 Glacial acetic acid (CH3COOH). 9.1.2 Isooctane (C8H18). 9.1.3 Potassium iodide (KI). 9.1.4 Sodium thiosulfate (Na2S2O3.5H2O). 9.1.5 Potassium dichromate (K2Cr2O7). working reference reagent. 9.2 Preparation of Reagents Weigh-take 5 g (accurate to 0.001 g) of oil and fat sample that’s prepared in “5.1.1~5.1.2” and place it in a titration cup of potentiometric titrator; add 50 mL of isooctane-glacial acetic acid mixed solution, slightly shake the sample to thoroughly dissolve it. If the sample manifests relatively poor solubility (for example, stearin or animal fat), add 20 mL of isooctane to the titration cup first; slightly shake the sample to dissolve it; add 30 mL of glacial acetic acid, then, mix it up. Accurately add 0.5 mL of saturated potassium iodide solution to the titration cup, then, activate magnetic stirrer; react for 60 s ± 1 s at an appropriate stirring speed. Immediately add 30 mL~100 mL of water to the titration cup, insert electrode and titration head, set titration parameter, start the procedure of titration; adopt the mode of dynamic titration to titrate, and observe titration curve and potential change; the amount of added sodium thiosulfate standard solution shall be controlled between 0.05 mL/drop~0.2 mL/drop. After reaching the terminal of titration, record the volume V of consumed standard solution at the terminal. After completing the titration of a sample, soak the stirrer or stirring magnet, titration head and electrode in isooctane to rinse grease on the surface. Meanwhile, conduct a blank test. Adopt the mode of monotonic titration for titration, and observe titration curve and potential change; the amount of added sodium thiosulfate standard solution shall be controlled at 0.005 mL/drop. After reaching the terminal of titration, record the volume V0 of consumed standard solution at the terminal. The volume V0 of 0.01 mol/L sodium thiosulfate standard solution consumed in the blank test shall not exceed 0.1 mL. Note 1. guarantee that the sample is thoroughly mixed and no bubble is generated to affect electrode response. Select an appropriate stirring speed in accordance with the guidance by instrument manual. Note 2. adjust the amount of added water in accordance with the instrument; this amount will affect starting potential, but will not affect the result of determination. The titrated phase is on the bottom layer, and a great deal of water is conducive to phase conversion. More added water signifies a more significant potential difference between the starting titration point and terminal titration point, and more obvious inflection point on the titration curve. Note 3. sample determination shall avoid direct sunlight. 12 Expression of Analysis Results 12.1 When an equivalent mass fraction of iodine in peroxide is adopted to signify peroxide value, it shall be calculated in accordance with Formula (3). ......

BASIC DATA
Standard ID GB 5009.227-2023 (GB5009.227-2023)
Description (Translated English) (National food safety standards Determination of synthetic colorants in food)
Sector / Industry National Standard
Classification of Chinese Standard X09
Word Count Estimation 8,842
Date of Issue 2023-09-06
Date of Implementation 2024-03-06
Issuing agency(ies) National Health Commission of the People's Republic of China, State Administration for Market Regulation
Summary This standard specifies the liquid chromatography method for the determination of synthetic colorants in food. This standard is applicable to the determination of 11 synthetic colorants (tartrazine, new red, amaranth, indigo, carmine, sunset yellow, allure red, brilliant blue, acid red, quinoline yellow and erythrosine) in food.

BASIC DATA
Standard ID GB 5009.227-2016 (GB5009.227-2016)
Description (Translated English) Method for analysis of hygienic standard of edible oils
Sector / Industry National Standard
Classification of Chinese Standard X09
Word Count Estimation 8,867
Date of Issue 2016-08-31
Date of Implementation 2017-03-01
Older Standard (superseded by this standard) SN/T 0801.3-2011; GB/T 5538-2005; GB/T 5009.37-2003
Regulation (derived from) Announcement of the State Administration of Public Health and Family Planning 2016 No.11