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GB 5009.234-2016 English PDF (GB5009.234-2016)

GB 5009.234-2016 English PDF (GB5009.234-2016)

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GB 5009.234-2016: Method for analysis of hygienic standard of soybean sauce

This Standard specifies the method for determination of ammonium salt in soy sauce. This Standard applies to the determination of ammonium salt in soy sauce.
GB 5009.234-2016
GB
NATIONAL STANDARD OF THE
PEOPLE REPUBLIC OF CHINA
National Food Safety Standard -
Determination of Ammonium Salt in Foods
ISSUED ON: AUGUST 31, 2016
IMPLEMENTED ON: MARCH 01, 2017
Issued by: National Health and Family Planning Commission of the PRC
Table of Contents
Foreword ...3
1 Scope ...4
2 Principle ...4
3 Reagents and materials ...4
4 Instruments and apparatuses ...5
5 Analysis steps ...5
6 Description of the analysis result ...5
7 Precision ...6
8 Others ...6
National Food Safety Standard -
Determination of Ammonium Salt in Foods
1 Scope
This Standard specifies the method for determination of ammonium salt in soy sauce. This Standard applies to the determination of ammonium salt in soy sauce. 2 Principle
Heat and distill the sample in the alkaline solution to free the ammonia, which is absorbed by the boric acid solution; then use hydrochloric acid standard solution to titrate and calculate the content.
3 Reagents and materials
3.1 Reagents
Unless otherwise specified, all the reagents in this method are analytical reagents, the water is grade-1 water that is specified by GB/T 6682.
3.1.1 Magnesium oxide (MgO).
3.1.2 Boric acid (H3BO3).
3.1.3 Methyl red (C15H15N3O2).
3.1.4 Bromocresol green (C15H14Br4O5S).
3.1.5 Ethanol (C2H5OH).
3.2 Preparation of reagents
3.2.1 Boric acid solution (20 g/L): weigh 20.0 g of boric acid; add water to dissolve; dilute to 1 000 mL.
3.2.2 Hydrochloric acid standard titration solution [c(HCl)] = 0.100 mol/L. 3.2.3 Mixing indicator solution: 1 part of methyl red-ethanol solution (2 g/L) and 5 parts of bromocresol green-ethanol solution (2 g/L); prepare when it is needed.

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