GB/T 21918-2008: Determination of boric acid in foods

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Scope

This Standard specifies the determination method of boric acid in foods.
This Standard applies to the determination of boric acid in aquatic products, meat
products (e.g. meat balls, fish balls), beans, cooked wheaten food, dried bean curd sticks,
traditional Chinese rice-pudding, cakes, soy sauce, and other foods.
This Standard’s detection limit. 2.50 mg/kg for method I ethohexadiol-trichloromethane
extraction turmeric colorimetry; 1.00 mg/kg for method II inductively coupled plasma
atomic emission spectrometry (ICP-AES); 0.20 mg/kg for inductively coupled plasma
mass spectrometry (ICP-MS) method.

Basic Data

Standard ID	GB/T 21918-2008 (GB/T21918-2008)
Description (Translated English)	Determination of boric acid in foods
Sector / Industry	National Standard (Recommended)
Classification of Chinese Standard	X04
Classification of International Standard	67.040
Word Count Estimation	10,128
Date of Issue	2008-05-16
Date of Implementation	2008-11-01
Quoted Standard	GB/T 6682
Regulation (derived from)	National Standard Approval Announcement 2008 No.9 (Total No.122)
Issuing agency(ies)	General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China
Summary	This standard specifies the method for the determination of boric acid in foods. This standard applies to fish, meat, determination of boric acid in foods such as soy sauce, beans, pasta, yuba, zongzi, pastries. The detection limit of the standard: the first method ethylhexyl glycol-chloroform extraction turmeric assay was 2. 50 mg/kg, second Inductively coupled plasma atomic emission spectrometry was l. 00 mg/kg, Inductively Coupled Plasma Mass Spectrometry of 0. 20 mg/kg.