GB 5009.9-2023 English PDF (GB5009.9-2023)

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GB 5009.9-2023: National food safety standard - Determination of starch in foods
GB 5009.9-2023. National food safety standard Determination of starch in food
National Standards of People's Republic of China
National food safety standards
Determination of starch in food
Published on 2023-09-06
Implemented on 2024-03-06
National Health Commission of the People's Republic of China
Released by the State Administration for Market Regulation
Preface
This standard replaces GB 5009.9-2016 "National Food Safety Standard Determination of Starch in Foods".
Compared with GB 5009.9-2016, the main changes in this standard are as follows.
---Modified the scope;
--- Added a microsugar test method to remove soluble sugar in the sample;
---Added a washing step for samples containing maltodextrin.
National food safety standards
Determination of starch in food
1 Scope
This standard specifies the method for determination of starch in food.
The first and second methods of this standard are suitable for the determination of starch in food (except meat products); the third method is suitable for the determination of starch in meat products.
Certainly. This standard is not applicable to the determination of starch in foods with added substances that produce reducing sugars upon hydrolysis (except maltodextrin and soluble sugars).
The first method of enzymatic hydrolysis
2 Principles
After the fat and soluble sugar are removed from the sample, the starch is hydrolyzed into glucose by amylase and hydrochloric acid in sequence, and the glucose content is measured.
Converted into starch content in the sample.
3 Reagents and materials
Unless otherwise stated, the reagents used in this method are of analytical grade, and the water is grade three water specified in GB/T 6682.
3.1 Reagents
3.1.1 Iodine (I2).
3.1.2 Potassium iodide (KI).
3.1.3 α-Amylase. EC3.2.1.1, enzyme activity ≥1.6U/mg.
3.1.4 Absolute ethanol (C2H5OH) or 95% ethanol.
3.1.5 Petroleum ether. Boiling range is 60℃~90℃.
3.1.6 Diethyl ether (C4H10O).
3.1.7 Toluene (C7H8).
3.1.8 Trichloromethane (CHCl3).
3.1.9 Hydrochloric acid (HCl).
3.1.10 Sodium hydroxide (NaOH).
3.1.11 Copper sulfate (CuSO4·5H2O).
3.1.12 Potassium sodium tartrate (C4H4O6KNa·4H2O).
3.1.13 Potassium ferrocyanide [K4Fe(CN)6·3H2O].
3.1.14 Methylene blue (C16H18ClN3S·3H2O). indicator.
3.1.15 Methyl red (C15H15N3O2). indicator.
3.1.16 α-Naphthol (C10H8O).
3.1.17 Concentrated sulfuric acid (H2SO4).