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GB 5009.6-2016 English PDF (GB5009.6-2016)

GB 5009.6-2016 English PDF (GB5009.6-2016)

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GB 5009.6-2016: National Food Safety Standard -- Determination of Fat in Foods

This standard specifies the method for the determination of fat content in food. The first method of this standard applies to the determination of the free fat content of fruits, vegetables and their products, food and food products, meat and meat products, eggs and egg products, aquatic products and their products, baked goods, candy and other foods.
GB 5009.6-2016
GB
NATIONAL STANDARD
OF THE PEOPLE REPUBLIC OF CHINA
National food safety standard --
Determination of fat in foods
ISSUED ON. DECEMBER 23, 2016
IMPLEMENTED ON. JUNE 23, 2017
Issued by. National Health and Family Planning Commission of the PRC;
State Food and Drug Administration.
Table of contents
Foreword ... 4
1 Scope ... 5
2 Principles ... 5
3 Reagents and materials ... 5
4 Instruments and equipment ... 6
5 Analytical procedures ... 6
6 Analysis results expression ... 7
7 Precision... 7
8 Principles ... 8
9 Reagents and materials ... 8
10 Instruments and equipment ... 9
11 Analytical procedures ... 9
12 Analysis results expression ... 11
13 Precision ... 11
14 Principles ... 11
15 Reagents and materials... 11
16 Instruments and equipment ... 12
17 Analytical procedures ... 13
18 Analysis results expression ... 16
19 Precision ... 16
20 Principles ... 17
21 Reagents and materials... 17
22 Instruments and equipment ... 17
23 Analytical procedures ... 18
24 Precision ... 18
Appendix A Operation procedures using fat extraction tube equipped with siphon or washing bottle ... 19
Foreword
This standard replaces GB/T 5009.6-2003 ?€?Determination of fat in food?€?, GB/T 9695.1-2008 ?€?Meat and meat products - Determination of free fat content?€?, GB 5413.3-2010 ?€?National food safety standard - Determination of fat in foods for infants and young children, milk and milk products?€?, GB/T 9695.7-2008 ?€?Meat and meat products - Determination of total fat content?€?, GB/T 14772-2008 ?€?Determination of crude fat in foods?€?, GB/T 5512-2008 ?€?Inspect of grain and oilseeds - Determination of crude fat in content in grain?€?, GB/T 15674-2009 ?€?Determination of crude fat in edible mushroom?€?, GB/T 22427.3-2008
?€?Starches native or modified - Determination of total fat content?€?, GB/T 10359-2008 ?€?Oilseed meals - Determination of oil content - Part 1. Extraction method with hexane (or light petroleum)?€?.
This standard compared with GB/T 5009.6-2003, the main changes are as
follows.
- CHANGE the standard name into ?€?National food safety standard -
Determination of fat in foods?€?;
- MODIFY the acid hydrolysis and extraction procedures of meat products and starch;
- ADD the alkali hydrolysis method and Gerber method.
National food safety standard --
Determination of fat in foods
1 Scope
This standard specifies the method for the determination of fat content in food. The first method of this standard applies to the determination of the free fat content of fruits, vegetables and their products, food and food products, meat and meat products, eggs and egg products, aquatic products and their
products, baked goods, candy and other foods.
The second method of this standard applies to the determination of the free fat and bound fat of fruits, vegetables and their products, food and food products, meat and meat products, eggs and egg products, aquatic products and their products, baked goods, candy and other foods.
The third method of this standard applies to the determination of fat in milk and dairy products AND infant formula food.
The fourth method of this standard applies to the determination of fat in milk and dairy products AND infant formula food.
Method I. Soxhlet extraction method
2 Principles
Fat is easily soluble in organic solvents. After the sample is directly extracted with solvent such as anhydrous ether or petroleum ether, the solvent is removed by evaporation and dried to obtain the content of free fat.
3 Reagents and materials
Unless otherwise stated, the reagents used in this method are of analytical pure AND the water is level III water as specified in GB/T 6682.
3.1 Reagents
3.1.1 Anhydrous ether (C4H10O).
3.1.2 Petroleum ether (CnH2n+2). petroleum ether boiling range of 30 ??C ~ 60 ??C.
3.2 Materials
3.2.1 Quartz sand.
3.2.2 Absorbent cotton.
4 Instruments and equipment
4.1 Soxhlet extractor.
4.2 Constant temperature water bath.
4.3 Analytical balance. sensitivity of 0.001 g and 0.0001 g.
4.4 Electric blast oven.
4.5 Dryer. built-in effective desiccant, such as silica gel.
4.6 Filter tube.
4.7 Evaporation pan.
5 Analytical procedures
5.1 Sample treatment
5.1.1 Solid sample. WEIGH 2 g ~ 5 g of the fully mixed solid sample, accurate to 0.001 g; TRANSFER all of them into the filter tube.
5.1.2 Liquid or semi-solid sample. WEIGH 5 g ~ 10 g of the uniformly mixed sample, accurate to 0.001 g; PLACE it into the evaporation pan; ADD about 20 g of quartz sand; EVAPORATE it dry on the boiling water bath; PLACE it in the electric blast oven at 100 ??C ?? 5 ??C to dry it for 30 min; TAKE it out; GRIND it fine; TRANSFER all of it into the filter tube. As for the evaporation pan and the glass rod attached with samples, USE the absorbent cotton dipped with ether to wipe it clean; PLACE the cotton into the filter tube.
5.2 Extraction
PLACE the filter tube into the extraction tube of the Soxhlet extractor; CONNECT the reception bottle which had been dried to constant weight; from the upper end of the condensate pipe of the extractor, ADD anhydrous ether or 10 Instruments and equipment
10.1 Constant temperature water bath.
10.2 Hot plate. high temperature of 200 ??C.
10.3 Conical flask.
10.4 Analytical balance. sensitivity of 0.1 g and 0.001 g.
10.5 Electric blast oven.
11 Analytical procedures
11.1 Sample acid hydrolysis
11.1.1 Meat products
WEIGH 3 g ~ 5 g of the uniformly mixed sample, accurate to 0.001 g; PLACE it in the conical flask (250 mL); ADD 50 mL of 2 mol/L hydrochloric acid solution and a few pieces of glass beads; COVER the watch glass; PLACE it on the hot plate to heat to slight boiling; MAINTAIN for 1 h; ROTATE and SHAKE it once every 10 min. TAKE off the conical flask; ADD 150 mL of hot water; MIX it uniformly; FILTER it. USE hot water to wash the conical flask and the watch glass clean; FILTER the hot water together. USE hot water to wash the
precipitate to neutral (USE blue litmus test paper for inspection, AND its color will not change after reaching to neutral). PLACE the precipitate and filter paper on the large watch glass; DRY it in the 100 ??C ?? 5 ??C drying oven for 1 h; COOL it down.
11.1.2 Starch
In accordance with the estimated value of the total fat content, WEIGH 25 g ~ 50 g of the uniformly mixed sample, accurate to 0.1 g; PLACE it in the beaker and ADD 100 mL of water. Slowly POUR 100 mL of hydrochloric acid into the 200 mL of water; PLACE this solution in the hot plate to make it boiling; ADD it into the sample solution; HEAT this mixed solution to boiling and MAINTAIN for 5 min; after stop heating, TAKE several drops of mixed solution into the test tube; after cooling down, ADD 1 drop of iodine solution; if no blue color appears, it may start the operation of the next procedure. If blue color appears, it shall continue boiling the mixed solution, AND use the aforementioned method to conduct continue inspection, until it is determined that the mixed solution does not contain starch; START the operation of the next procedure. 15.1.8 Iodine (I2).
15.2 Reagent preparation
15.2.1 Mixed solvent. MIX the ether and petroleum ether of equivalent volume; PREPARE it before use.
15.2.2 Iodine solution (0.1 mol/L). WEIGH 12.7 g of iodine and 25 g of
potassium iodide; DISSOLVE it in water and MAKE the volume reach to 1 L. 15.2.3 Congo red solution. DISSOLVE 1 g of Congo red into water; DILUTE it to 100 mL.
Note. it is optional. Congo red solution allows the solvent and water interface to be clear, and it may also use other solutions that allow the aqueous phase to be colored without affecting the determination results.
15.2.4 Hydrochloric ac...

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