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GB 5009.7-2016 English PDF (GB5009.7-2016)

GB 5009.7-2016 English PDF (GB5009.7-2016)

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GB 5009.7-2016: Determination of reducing sugar in foods

This Standard specifies the determination of reducing sugar content in foods. Method I and method II of this Standard apply to the determination of reducing sugar content in foods. Method III of this Standard applies to the determination of reducing sugar content in wheat flour. Method IV of this Standard applies to the determination of reducing sugar content in sugar beet root.
GB 5009.7-2016
GB
NATIONAL STANDARD OF THE
PEOPLE REPUBLIC OF CHINA
National food safety standard -
Determination of reducing sugar in foods
ISSUED ON. AUGUST 31, 2016
IMPLEMENTED ON. MARCH 01, 2017
Issued by. National Health and Family Planning Commission of the
PEOPLE Republic of China
3. No action is required - Full-copy of this standard will be automatically & immediately delivered to your EMAIL address in 0~60 minutes.
Table of Contents
Foreword ... 4
1 Scope ... 5
2 Principle ... 5
3 Reagents and materials ... 5
4 Instruments and equipment ... 7
5 Analysis procedure ... 7
6 Expression of analysis results ... 9
7 Precision ... 10
8 Others ... 10
9 Principle ... 11
10 Reagents and materials ... 11
11 Instruments and equipment ... 12
12 Analysis procedure ... 12
13 Expression of analysis results ... 13
14 Precision ... 14
15 Others ... 15
16 Principle ... 15
17 Reagents ... 15
18 Instruments and equipment ... 16
19 Analysis procedure ... 16
20 Expression of analysis results ... 17
21 Precision ... 18
22 Principle ... 18
23 Reagents and materials ... 18
24 Instruments and equipment ... 20
25 Analysis procedure ... 21
26 Expression of analysis results ... 22
27 Precision ... 22
28 Others ... 22
Annex A ... 23
Foreword
This Standard replaces GB/T 5009.7-2008 ?€?Determination of reducing sugar in foods?€?, GB/T 5513-2008 ?€?Inspection of grain and oils - Determination of reduced sugar and non-reduced sugar in grain?€? and NY/T 1751-2009 ?€?Determination of reducing sugar in sugar beet root?€?.
Compared with GB/T 5009.7-2008, the main modifications of this Standard are as follows.
- MODIFY the standard name to ?€?National food safety standard - Determination of reducing sugar in foods?€?;
- MERGE the portion about the redacting sugar in GB/T 5009.7-2008 and GB/T 5513-2008.
National food safety standard -
Determination of reducing sugar in foods
1 Scope
This Standard specifies the determination of reducing sugar content in foods. Method I and method II of this Standard apply to the determination of reducing sugar content in foods.
Method III of this Standard applies to the determination of reducing sugar content in wheat flour.
Method IV of this Standard applies to the determination of reducing sugar content in sugar beet root.
Method I Direct titration
2 Principle
After the protein in the sample is removed, use methylene blue as indicator, titrate the calibrated alkaline copper tartrate solution (calibrated with the reducing sugar standard solution) under heating conditions, and calculate the content of reduced sugar according to the volume of the sample solution consumed.
3 Reagents and materials
Unless otherwise stated, the reagents used in this method are analytical reagents and the water is the tertiary water specified in GB/T 6682.
3.1 Reagents
3.1.1 Hydrochloric acid (HCl).
3.1.2 Copper sulfate (CuSO4 ?? 5H2O).
3.1.3 Methylene blue (C16H18ClN3S ?? 3H2O).
3.1.4 Potassium tartrate (C4H4O6KNa ?? 4H2O).
3.1.5 Sodium hydroxide (NaOH).
5.1.2 Alcoholic beverages. WEIGH 100 g (accurate to 0.01 g) of mixed sample; PLACE in an evaporative dish; NEUTRALIZE with sodium hydroxide solution to neutral; EVAPORATE in the water bath to 1/4 of the original volume; TRANSFER to a 250-mL volumetric flask; slowly ADD 5 mL of zinc acetate solution and 5 mL of potassium ferrocyanide solution; ADD water to the scale; MIX well. STAND for 30 min; FILTER with dry filter paper; DISCARD the original filtrate; TAKE the follow-up filtrate for further use.
5.1.3 Carbonated beverages. WEIGH 100 g (accurate to 0.01 g) of mixed sample; PLACE in an evaporative dish; REMOVE carbon dioxide in the water bath; TRANSFER to a 250-mL volumetric flask; WASH the evaporative dish with water; ADD the washing liquid into the volumetric flask; ADD water to the scale; MIX well; for further use. 5.1.4 Other foods. WEIGH 2.5 g ~ 5.0 g (accurate to 0.001 g) of crushed solid sample or 25 g ~ 50 g (accurate to 0.001 g) of mixed liquid sample; PLACE in a 250-mL volumetric flask; ADD 50 mL of water; slowly ADD 5 mL of zinc acetate solution and 5 mL of potassium ferrocyanide solution; ADD water to the scale; MIX well. STAND for 30 min; FILTER with dry filter paper; DISCARD the original filtrate; TAKE the follow-up filtrate for further use.
5.2 Calibration of alkaline copper tartrate solution
PIPETTE 5.0 mL of alkaline copper tartrate solution A and 5.0 mL of alkaline copper tartrate solution B; PLACE in a 150-mL Erlenmeyer flask; ADD 10 mL of water; ADD 2 ~ 4 glass beads. ADD dropwise about 9 mL of glucose (3.4.1) [or other reducing sugar standard solution (3.4.2, or 3.4.3, or 3.4.4)] from the burette; HEAT to boil in 2 min; CONTINUE to add dropwise glucose [or other reducing sugar standard solution (3.4.2, or 3.4.3, or 3.4.4)] at a rate of 1 drop every 2 seconds until the blue of the solution fades, that is the end point; RECORD the total volume of glucose (or other reducing sugar standard solution) consumed. TEST 3 samples in parallel; TAKE the average value. CALCULATE the mass (mg) of glucose (or other reducing sugar) equivalent to per 10 mL (each 5 mL of alkaline copper tartrate solution A and B) of alkaline copper tartrate solution.
NOTE. It may also calibrate 4 mL ~ 20 mL alkaline copper tartrate solution (solution A, B are of half-and-half) according to the above method to adapt to the concentration change of reducing sugar in the sample.
5.3 Prediction of sample solution
PIPETTE 5.0 mL of alkaline copper tartrate solution A and 5.0 mL of alkaline copper tartrate solution B; PLACE in a 150-mL Erlenmeyer flask; ADD 10 mL of water; ADD 2 ~ 4 glass beads. HEAT to boil in 2 min; KEEP boiling and ADD dropwise the sample solution from the burette at a speed of from fast to slow, and keep boiling state, until the solution color becomes lighter. TITRATE at a rate of 1 drop/2 s until the blue of the (mL);
250 - the constant volume, in milliliters (mL);
1000 - the conversion coefficient.
When the concentration is too low, the content of reducing sugar in the sample (calculated as a certain type of reducing sugar) is calculated as equation (2). where.
X - the content of reducing sugar in the sample (calculated as a certain type of reducing sugar), in grams per gram (g/100 g);
m2 - the mass of a certain type of reducing sugar equivalent to the difference between the volume of reducing sugar standard solution and the volume of the reducing sugar standard solution consumed after adding the sample, in milligrams (mg);
m - the mass of the sample, in grams (g);
F - the coefficient, 1 for 5.1.1, 5.1.3, 5.1.4 and 0.80 for 5.1.2;
10 - the volume of the sample solution, in milliliters (mL);
250 - the constant volume, in milliliters (mL);
1000 - the conversion coefficient.
When the content of reducing sugar ??? 10 g/100 g, the calculation result retains three significant digits; when the content of reducing sugar < 10 g/100 g, the calculation result retains two significant digits.
7 Precision
The absolute difference between the two independent determination results obtained u...

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