GB 5009.235-2016: National food safety standard - Determination of Amino Acid Nitrogen in Foods

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Scope

This Standard specifies the method for determination of amino acid nitrogen in soy
sauce, grain paste and soybean paste.
Method 1 of this Standard applies to the determination of amino acid nitrogen in soy
sauce which is brewed or prepared from grain and its by-products such as bean cake
and bran, sauce which is made from grain, AND soybean paste products which are
made from soybean and wheat flour. Method 2 applies to the determination of amino
acid nitrogen in soy sauce which is brewed or prepared from grain and its by-products
such as bean cake and bran.
Method 1 - PH meter

Basic Data

Standard ID	GB 5009.235-2016 (GB5009.235-2016)
Description (Translated English)	National food safety standard - Determination of Amino Acid Nitrogen in Foods
Sector / Industry	National Standard
Classification of Chinese Standard	C53
Word Count Estimation	7,741
Date of Issue	2016-08-31
Date of Implementation	2017-03-01
Older Standard (superseded by this standard)	SB/T 10310-1999; GB/T 5009.40-2003; GB/T 5009.39-2003
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