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GB 5009.262-2016 (GB5009.262-2016) & related versions
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GB 5009.262-2016
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard –
Determination of Solvent Residual in Food
ISSUED ON. DECEMBER 23, 2016
IMPLEMENTED ON. JUNE 23, 2017
Issued by. National Health and Family Planning Commission of the
People’s Republic of China;
China Food and Drug Administration.
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Table of Contents
Foreword ... 3 
1 Application Scope ... 4 
2 Terms and Definitions ... 4 
3 Principle ... 4 
4 Reagents and Materials ... 4 
5 Apparatus ... 5 
6 Analytical Procedure ... 6 
7 Expression of Analytical Results ... 7 
8 Accuracy ... 8 
9 Others ... 8 
Annex A Gas Chromatogram of No. 6 Solvent ... 9 
Foreword
This Standard replaces “4.8 Determination of solvent residual” of GB/T 5009.37-2003,
Method for Analysis of Hygienic Standard of Edible Oils, and “6 Determination of
solvent residual” of GB/T 5009.117-2003, Method for Analysis of Hygienic Standard of
Edible Soybean Meal.
Compared with GB/T 5009.37-2003 and GB/T 5009.117-2003, the major changes of
this Standard are as follows.
-- it changes the standard name into “National Food Safety Standard –
Determination of Solvent Residual in Food”;
-- it modifies the method for analysis of solvent residual;
-- it modifies the method for plotting standard curves;
-- it modifies the calculation formula of results.
National Food Safety Standard –
Determination of Solvent Residual in Food
1 Application Scope
This Standard specifies the method for determination of solvent residual in edible
vegetable oils and edible soybean meal.
This Standard applies to the determination of solvent residual in edible vegetable oils
and edible soybean meal.
2 Terms and Definitions
For the purposes of this document, the following terms and definitions apply.
2.1 Matrix vegetable oil
Refined vegetable oil obtained through the refining processes including colour and
odour removal, or vegetable oil produced by ultrasonic degassing at room temperature,
of the same species as that of specimen to be tested. The solvent residual in matrix
vegetable oil shall be lower than the detection limit.
2.2 Matrix meal
Edible meal of the same species as that of specimen to be tested, which is fully
removed of solvent residual by further processing or laboratory heating. The solvent
residual of matrix meal shall be lower than the detection limit.
3 Principle
The solvent residual existing in specimen will diffuse to gas phase in a closed container;
after a certain time, the dynamic equilibrium between the concentrations of gas phase
and liquid phase can be achieved; the content of solvent residual in the upper gas
phase is measured by headspace gas chromatography, i.e. the actual content of
solvent residual in specimen to be tested can be calculated.
4 Reagents and Materials
Unless specified otherwise, all reagents used for this method are analytically pure and
the water is of grade 1 water specified in GB/T 6682.
4.1 Reagents
b) column temperature program. maintain for 3 min at 50°C; increase temperature
to 55°C at the rate of 1°C/min and maintain for 3 min; increase temperature to
200°C at the rate of 30°C/min and maintain for 3 min;
c) injection port temperature. 250°C;
d) detector temperature. 300°C;
e) injection mode. the split mode with split ratio 100.1;
f) carrier nitrogen flow rate. 1 mL/min;
g) hydrogen flow rate. 25 mL/min;
h) air flow rate. 300 mL/min.
6.3 Plotting of standard curves
6.3.1 For vegetable oils, the internal standard method is used in this method for
quantitation. After analyzing the prepared standard solution on machine, plot the
standard curve using the concentration ratio of standard solution to internal standard
material as the abscissa, and the ratio of the total peak area of standard solution to the
peak area of internal standard material as the abscissa.
6.3.2 For meals, the external standard method is used in this method for qualification.
After analyzing the prepared standard solution on machine, plot the standard curve
using the concentration of standard solution as the abscissa, and the total peak area
of standard solution as the abscissa.
6.4 Specimen determination
After analyzing the prepared vegetable oil or meal specimen, measure its peak area
and calculate the solvent residual in specimen in accordance with relevant standard
curves.
7 Expression of Analytical Results
The content of solvent residual in specimen is calculated in accordance with Formula
(1).
where,
X—the content of solvent residual in specimen, in mg/kg;
ρ—the content of solvent residual in specimen obtained from standard curve, in mg/kg.
Keep three significant digits for the calculation results.
......

BASIC DATA
Standard ID GB 5009.262-2016 (GB5009.262-2016)
Description (Translated English) Method for analysis of hygienic standard of edible oils
Sector / Industry National Standard
Classification of Chinese Standard X09
Word Count Estimation 7,737
Date of Issue 2016-12-23
Date of Implementation 2017-06-23
Older Standard (superseded by this standard) GB/T 5009.117-2003 Partial; GB/T 5009.37-2003 Partial
Regulation (derived from) National Health and Family Planning Commission Notice No.17 of 2016