GB/T 12143-2008 English PDF (GB/T12143-2008)

GB/T 12143-2008: General Analytical Methods for Beverage
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GB/T 12143-2008
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.160.20
X 50
Replacing GB/T 12143.1~12143.3-1989, GB/T 12143.4~12143.5-1992, GB/T 16771-1997
General Analytical Methods for Beverage
ISSUED ON. DECEMBER 31, 2008
IMPLEMENTED ON. MAY 1, 2009
Issued by. General Administration of Quality Supervision, Inspection and
Quarantine;
Standardization Administration of PRC.
Table of Contents
Foreword ... 3
1 Scope ... 5
2 Normative References ... 5
3 General Rules ... 5
4 Determination Method for Soluble Solids Content in Soft Drinks
(Refractometric) ... 6
5 Determination Method for Amino Nitrogen Content in Fruit (Vegetable) Juice
Products (Formol Number) ... 7
6 Determination Method for L-Ascorbic Acid in Fruit and Vegetable Juice
Beverages (Ethyl Ether Extraction Method) ... 10
7 Method for Determination of Carbon Dioxide in Carbonated Soft Drink
(Distillation and Titration Method)... 15
8 Method for Determination of Ethanol in Concentrated Fruit Juice ... 21
9 Determination of Juice Content in Orange, Mandarine, Tangerine Juice and
Their Drinks ... 26
Appendix A (Informative) Conversion Table between Refractive Index and
Soluble Solids Contents at 20°C ... 30
Appendix B (Informative) Correction Table of Soluble Solids Contents against
Temperature at 20°C ... 31
Appendix C (Normative) Determination of Potassium ... 32
Appendix D (Normative) Determination of Total Phosphorus ... 35
Appendix E (Normative) Determination of L-Proline ... 38
Appendix F (Normative) Determination of Total D-Isocitric Acid ... 41
Appendix G (Normative) Determination of Total Flavonoids ... 47
Foreword
This Standard replaced the following standards including GB/T 12143.1-1989
Determination Method for Soluble Solids Content in Soft Drinks – Refractometric; GB/T
12143.2-1989 Determination Method for Amino Nitrogen Content in Fruit (Vegetable)
Juice Products – Formol Number; GB/T 12143.3-1989 Determination Method for L-
Ascorbic Acid in Fruit and Vegetable Juice Beverages – Ethyl Ether Extraction Method;
GB/T 12143.4-1992 Method for Determination of Carbon Dioxide in Carbonated Soft
Drink; GB/T 12143.5-1992 Method for Determination of Ethanol in Concentrated Fruit
Juice; GB/T 16771-1997 Determination of Juice Content in Orange, Mandarine,
Tangerine Juice and Their Drinks.
Compared with GB/T 12143.1 ~ 12143.3-1989, GB/T 12143.4 ~ 12143.5-1992, GB/T
16771-1997, this Standard mainly has the following change. combine the following 6
standards, including GB/T 12143.1~12143.3-1989, GB/T 12143.4~12143.5-1992,
GB/T 16771-1997, into one standard.
The Appendix C, D, E, F and G of this Standard are normative; while the Appendix A
and B are informative.
This Standard was proposed by National Technical Committee on Food Industry of
Standardization Administration of China.
This Standard shall be under the jurisdiction of National Technical Committee for
Standardization of Beverage.
Chief drafting organizations of “Determination Method for Soluble Solids Content in
Soft Drinks (Refractometric)”, “Determination Method for Amino Nitrogen Content in
Fruit (Vegetable) Juice Products (Formol Number)”, “Method for Determination of
Carbon Dioxide in Carbonated Soft Drink (Distillation and Titration Method)”, in this
Standard. China National Research Institute of Food Fermentation Industries. Chief
drafting staff of the above contents in this Standard. Xu Qingqu, and Gong Lingdi.
Chief drafting organizations of “Determination Method for L-Ascorbic Acid in Fruit and
Vegetable Juice Beverages (Ethyl Ether Extraction Method)”, “Method for
Determination of Ethanol in Concentrated Fruit Juice”, in this Standard. China National
Research Institute of Food Fermentation Industries. Chief drafting staff of the above
contents in this Standard. Gong Lingdi, and Xu Qingqu.
Responsibly drafting organizations of “Determination of Juice Content in Orange,
Mandarine, Tangerine Juice and Their Drinks”, in this Standard. National Technical
Committee on Food Industry of Standardization Administration of China, China
National Research Institute of Food Fermentation Industries, China Agricultural
University, Zhejiang Provincial Light Industry Research Institute, Sichuan Provincial
Light Industry Research Institute, Hunan Provincial Food Quality Supervision and
General Analytical Methods for Beverage
1 Scope
This Standard specifies the general rules and specific analytical methods of the
general analytical methods for beverage.
This Standard is applicable to the analysis of specific components in the beverage.
2 Normative References
The provisions in following documents become the provisions of this Standard through
reference in this Standard. For dated references, the subsequent amendments
(excluding corrigendum) or revisions do not apply to this Standard, however, parties
who reach an agreement based on this Standard are encouraged to study if the latest
versions of these documents are applicable. For undated references, the latest edition
of the referenced document applies.
GB/T 601 Chemical Reagent - Preparations of Standard Volumetric Solutions
GB/T 6682 Water for Analytical Laboratory Use – Specification and Test Methods
(GB/T 6682-2008, ISO 3696.1987, MOD)
GB 10789 General Standard for Beverage
3 General Rules
3.1 The terminologies and measuring units used in this Standard shall conform to the
provisions of relevant national standards.
3.2 The “instrument” in this Standard indicates the instrument required for analysis;
general laboratory used instrument and equipment are not listed item by item.
3.3 The water used in this Standard shall, if not indicated other requirements,
conform to the specification of Class-3 above (including Class-3) water stipulated in
GB/T 6682. The reagents used shall, if not indicated other specifications, refer to the
analytically pure.
3.4 The “solution” in this Standard shall, unless otherwise is specified, refer to
aqueous solution.
that the carbon dioxide can be excluded as much as possible. After cooling off, add
water to the original mass; mix thoroughly, and use for testing.
5.5.4 Fruit and vegetable juice solid beverage
Take 125g (accurate to 0.001g) of specimen; dissolve into distilled water; transfer it
totally into 250mL volumetric flask; use distilled water to dilute to the scale. Mix
thoroughly, use for testing.
5.6 Analytical procedures
5.6.1 Turn on the acidometer, after pre-heating for 30min; use pH 6.8 buffer solution
to correct the acidometer.
5.6.2 Absorb appropriate amount of sample solution (amino nitrogen content is 1mg
~5mg) into the beaker; add 5 drops of 30% hydrogen peroxide. Place the beaker onto
the electromagnetic stirrer; the electrode is inserted into the proper position of the
specimen in the beaker. If necessary, add appropriate amount of distilled water.
5.6.3 Start the electromagnetic stirrer; use 0.1mol/L sodium hydroxide standard
solution slowly to neutralize the organic acid in the specimen. When pH reaches about
7.5, use 0.05mol/L sodium hydroxide standard titration solution to adjust pH to be 8.1;
keep 1min unchanged. Then slowly add 10mL ~ 15 mL neutral formaldehyde solution.
After 1min, use 0.05mol/L sodium hydroxide standard titration solution to adjust pH to
be 8.1. Record the consumed milliliters of 0.05mol/L sodium hydroxide standard
titration solution.
5.7 Result calculation
The amino nitrogen in the specimen shall be calculated as per Formula (1).
Where.
X – the number of milligrams of amino nitrogen per 100g (100mL) specimen; in
mg/100g or mg/100mL;
c – the concentration of sodium hydroxide standard titration solution; in mol/L;
V – after adding neutral formaldehyde solution, the consumed volume of 0.05mol/L
sodium hydroxide standard titration solution by titrating specimen, in mL;
K – dilution times;
14 – the number of milligrams of nitrogen equivalent to 1mL 1mol/L sodium hydroxide
standard titration solution;
6.3.6 Iodine standard titration solution . when using, dilute
iodine standard titration solution to ; the concentration is expressed by
c1.
6.3.7 0.88mg/mL ascorbic acid standard solution. take 0.22g of ascorbic acid;
dissolve into the oxalic acid solution (6.3.4), and dilute to 250mL.
Calibration. absorb 20.00mL of ascorbic acid standard solution; add 1mL starch
indicator solution (6.3.10); titrate with 0.01mol/L iodine standard solution (6.3.6) till it
turns to slight blue.
L-ascorbic acid concentration shall be calculated as per Formula (2).
Where.
c2 - L-ascorbic acid concentration; in mg/mL;
c1 – concentration of iodine standard titration solution; in mol/L;
V1 – when calibrating, the used volume of iodine standard titration solution; in mL;
88 – the numb...
GB/T 12143-2008
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.160.20
X 50
Replacing GB/T 12143.1~12143.3-1989, GB/T 12143.4~12143.5-1992, GB/T 16771-1997
General Analytical Methods for Beverage
ISSUED ON. DECEMBER 31, 2008
IMPLEMENTED ON. MAY 1, 2009
Issued by. General Administration of Quality Supervision, Inspection and
Quarantine;
Standardization Administration of PRC.
Table of Contents
Foreword ... 3
1 Scope ... 5
2 Normative References ... 5
3 General Rules ... 5
4 Determination Method for Soluble Solids Content in Soft Drinks
(Refractometric) ... 6
5 Determination Method for Amino Nitrogen Content in Fruit (Vegetable) Juice
Products (Formol Number) ... 7
6 Determination Method for L-Ascorbic Acid in Fruit and Vegetable Juice
Beverages (Ethyl Ether Extraction Method) ... 10
7 Method for Determination of Carbon Dioxide in Carbonated Soft Drink
(Distillation and Titration Method)... 15
8 Method for Determination of Ethanol in Concentrated Fruit Juice ... 21
9 Determination of Juice Content in Orange, Mandarine, Tangerine Juice and
Their Drinks ... 26
Appendix A (Informative) Conversion Table between Refractive Index and
Soluble Solids Contents at 20°C ... 30
Appendix B (Informative) Correction Table of Soluble Solids Contents against
Temperature at 20°C ... 31
Appendix C (Normative) Determination of Potassium ... 32
Appendix D (Normative) Determination of Total Phosphorus ... 35
Appendix E (Normative) Determination of L-Proline ... 38
Appendix F (Normative) Determination of Total D-Isocitric Acid ... 41
Appendix G (Normative) Determination of Total Flavonoids ... 47
Foreword
This Standard replaced the following standards including GB/T 12143.1-1989
Determination Method for Soluble Solids Content in Soft Drinks – Refractometric; GB/T
12143.2-1989 Determination Method for Amino Nitrogen Content in Fruit (Vegetable)
Juice Products – Formol Number; GB/T 12143.3-1989 Determination Method for L-
Ascorbic Acid in Fruit and Vegetable Juice Beverages – Ethyl Ether Extraction Method;
GB/T 12143.4-1992 Method for Determination of Carbon Dioxide in Carbonated Soft
Drink; GB/T 12143.5-1992 Method for Determination of Ethanol in Concentrated Fruit
Juice; GB/T 16771-1997 Determination of Juice Content in Orange, Mandarine,
Tangerine Juice and Their Drinks.
Compared with GB/T 12143.1 ~ 12143.3-1989, GB/T 12143.4 ~ 12143.5-1992, GB/T
16771-1997, this Standard mainly has the following change. combine the following 6
standards, including GB/T 12143.1~12143.3-1989, GB/T 12143.4~12143.5-1992,
GB/T 16771-1997, into one standard.
The Appendix C, D, E, F and G of this Standard are normative; while the Appendix A
and B are informative.
This Standard was proposed by National Technical Committee on Food Industry of
Standardization Administration of China.
This Standard shall be under the jurisdiction of National Technical Committee for
Standardization of Beverage.
Chief drafting organizations of “Determination Method for Soluble Solids Content in
Soft Drinks (Refractometric)”, “Determination Method for Amino Nitrogen Content in
Fruit (Vegetable) Juice Products (Formol Number)”, “Method for Determination of
Carbon Dioxide in Carbonated Soft Drink (Distillation and Titration Method)”, in this
Standard. China National Research Institute of Food Fermentation Industries. Chief
drafting staff of the above contents in this Standard. Xu Qingqu, and Gong Lingdi.
Chief drafting organizations of “Determination Method for L-Ascorbic Acid in Fruit and
Vegetable Juice Beverages (Ethyl Ether Extraction Method)”, “Method for
Determination of Ethanol in Concentrated Fruit Juice”, in this Standard. China National
Research Institute of Food Fermentation Industries. Chief drafting staff of the above
contents in this Standard. Gong Lingdi, and Xu Qingqu.
Responsibly drafting organizations of “Determination of Juice Content in Orange,
Mandarine, Tangerine Juice and Their Drinks”, in this Standard. National Technical
Committee on Food Industry of Standardization Administration of China, China
National Research Institute of Food Fermentation Industries, China Agricultural
University, Zhejiang Provincial Light Industry Research Institute, Sichuan Provincial
Light Industry Research Institute, Hunan Provincial Food Quality Supervision and
General Analytical Methods for Beverage
1 Scope
This Standard specifies the general rules and specific analytical methods of the
general analytical methods for beverage.
This Standard is applicable to the analysis of specific components in the beverage.
2 Normative References
The provisions in following documents become the provisions of this Standard through
reference in this Standard. For dated references, the subsequent amendments
(excluding corrigendum) or revisions do not apply to this Standard, however, parties
who reach an agreement based on this Standard are encouraged to study if the latest
versions of these documents are applicable. For undated references, the latest edition
of the referenced document applies.
GB/T 601 Chemical Reagent - Preparations of Standard Volumetric Solutions
GB/T 6682 Water for Analytical Laboratory Use – Specification and Test Meth...