GB 5009.121-2016: Food safety national standard - Determination of dehydroacetic acid in foods

Delivery: 9 seconds. Download (and Email) true-PDF + Invoice.
Get Quotation: Click GB 5009.121-2016 (Self-service in 1-minute)
Newer / historical versions: GB 5009.121-2016

Preview True-PDF

Scope

This Standard specifies the determination method of dehydroacetic acid in fruit
and vegetable juice, fruit and vegetable pulp, pickle, fermented soy product,
butter, bread, cake, baked food stuffing, compound seasoning, pre-made meat
product, and cooked meat product.
This Standard is applicable to the determination of dehydroacetic acid in fruit
and vegetable juice, fruit and vegetable pulp, pickle, fermented soy product,
butter, bread, cake, baked food stuffing, compound seasoning, pre-made meat
product, and cooked meat product. Other foods shall refer for implementation.
Method One -- Gas chromatography
2 Principle
Solid (semi-solid) sample, after protein settlement and defatting, is extracted
with ethyl acetate. After acidified, the samples of fruit and vegetable juice and
fruit and vegetable pulp are extracted with ethyl acetate. Use a gas
chromatograph with hydrogen flame ionization detector to separate and
determine. Determine the nature with the retention time of chromatographic
peak. Quantify by external standard method.

Basic Data

Standard ID	GB 5009.121-2016 (GB5009.121-2016)
Description (Translated English)	Food safety national standard - Determination of dehydroacetic acid in foods
Sector / Industry	National Standard
Classification of Chinese Standard	C53
Word Count Estimation	10,139
Date of Issue	2016-08-31
Date of Implementation	2017-03-01
Older Standard (superseded by this standard)	GB/T 5009.121-2003
Regulation (derived from)	Announcement of the State Administration of Public Health and Family Planning 2016 No.11
Issuing agency(ies)	National Health and Family Planning Commission of the People's Republic of China, State Food and Drug Administration