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
Basic Data
Standard ID
GB 5009.227-2023 (GB5009.227-2023)
Description (Translated English)
National food safety standard - Determination of synthetic colour in foods
Sector / Industry
National Standard
Classification of Chinese Standard
X09
Word Count Estimation
8,817
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.
