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GB/T 5009.17-2003 English PDF (GBT5009.17-2003)

GB/T 5009.17-2003 English PDF (GBT5009.17-2003)

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GB/T 5009.17-2003: Determination of total mercury and organic mercury in foods

This standard specifies the method of determining the total mercury and organic-mercury in all kinds of foods. This standard is applicable to the determination of total mercury and organic-mercury in all kinds of foods.
GB/T 5009.17-2003
GB/T5009.17-2003
GB
ICS 67.040
C 53
NATIONAL STANDARD
OF THE PEOPLE REPUBLIC OF CHINA
Replacing GB/T 5009.17-1996, partially replacing GB/T 5009.45-1996
Determination of total mercury and
organic-mercury in foods
ISSUED ON. AUGUST 11, 2003
IMPLEMENTED ON. JANUARY 01, 2004
Issued by.
Ministry of Health of the PEOPLE Republic of China;
Standardization Administration of the PEOPLE Republic of
China
Table of Contents
Foreword ... 4
1 Scope ... 5
2 Principle ... 5
3 Reagents ... 5
4 Instruments ... 6
5 Analysis Procedures ... 6
6 Result calculation ... 9
7 Precision ... 9
8 Principle ... 9
9 Reagents ... 10
10 Instruments ... 10
11 Analysis procedures ... 10
12 Result calculation ... 12
13 Precision ... 12
14 Reagents ... 12
15 Instruments ... 13
16 Analysis procedures ... 13
17 Result calculation ... 15
18 Precision ... 16
19 Principle ... 16
20 Reagents ... 16
21 Instruments ... 17
22 Analysis procedures ... 17
23 Result calculation ... 19
24 Precision ... 19
25 Scope ... 19
26 Principle ... 20
27 Reagents ... 20
28 Instruments ... 21
29 Analysis procedures ... 21
30 Result calculation ... 22
31 Precision ... 23
32 Principle ... 23
33 Reagents ... 23
34 Instruments ... 24
35 Analysis procedures ... 24
36 Result calculation ... 24
37 Precision ... 25
Foreword
This standard replaces GB/T 5009.17-1996 ?€?Method for determination of total mercury in foods?€?, and Section 4.6 Methylmercury of GB/T 5009.45-1996 ?€?Method for analysis of hygienic standard of fish and other aquatic products?€?.
Compared with GB/T 5009.17-1996 and Section 4.6 Methylmercury of GB/T
5009.45-1996 ?€?Method for analysis of hygienic standard of fish and other aquatic products?€?, the main changes of this standard are as follows.
?€? Change the Chinese title of the standard to be ?€?Determination of total mercury and organic-mercury in foods?€?;
?€? Revise the structure of previous standard according to GB/T 20001.4-2001 ?€?Rules for drafting standards - Part 4. Methods of chemical analysis?€?.
This standard was proposed by and shall be under the jurisdiction of Ministry of Health of the PEOPLE Republic of China.
The participating drafting organizations of ?€?First Method. Determination of total mercury?€? in this standard. Food Hygiene Supervision and Inspection Institute of MOH, Beijing Food Hygiene Supervision and Inspection Institute, Sichuan Food Hygiene Supervision and Inspection Institute, and Beijing Hygiene Supervision and Inspection of Import Food. The responsible drafting organizations of ?€?Second Method (1). Determination of total mercury?€? in this standard. Shanghai Food Hygiene Supervision and Inspection Institute, Institute of Nutrition and Food Hygiene, and Chinese Academy of Preventive Medicine and Food Hygiene Supervision and Inspection Institute of MOH.
The responsible drafting organizations of ?€?Second Method (2). Determination of total mercury?€? in this standard. Food Hygiene Supervision and Inspection Institute of MOH. The responsible drafting organization of ?€?Third Method. Determination of total mercury?€? in this standard. Jiangsu Sanitation and Anti-epidemic Station.
The responsible drafting organizations of ?€?Third Method. Determination of methylmercury?€? in this standard. Shanghai Food Hygiene Supervision and Inspection Institute, Jiangsu Sanitation and Anti-epidemic Station, Hangzhou Sanitation and Anti-epidemic Station, Food Hygiene Supervision and Inspection Institute of MOH, and Qinghai Sanitation and Anti-epidemic Station and Fujian Hygiene School.
The chief drafting staffs of First Method of this standard. Yang Huifen, Huang Liusheng, Mao Hong, Qiang Weiguo, and Yan Jun.
Previous standard was issued in 1985 for the first time, first revised in 1996. And this is the second revision.
Determination of total mercury and
organic-mercury in foods
Determination of total mercury
1 Scope
This standard specifies the method of determining the total mercury in all kinds of foods. This standard is applicable to the determination of total mercury in all kinds of foods. Atomic fluorescence spectrometry. detection limit is 0.15??/kg; the best linear range of standard curve is 0??g/L~60??g/L. Detection limit of cold atomic absorption spectrometry. for pressure digestion method, it is 0.4??g/kg; for other digestion methods, it is 10??g/kg; for colorimetric method, it is 25??g/kg.
First Method Atomic Fluorescence Spectrometry
2 Principle
After being digested by acid under high temperature, and in acid media, the mercury in samples is reduced to atomic state by potassium borohydride (KBH4) or sodium borohydride. It is introduced to atomizer by carrier gas (argon). Under special mercury hollow cathode lamp, the ground state mercury atom will be excited to high energy state. During the process of being deactivated to ground state, it can emit fluorescence with characteristic wavelength. The fluorescence intensity is proportional to the content of mercury. Determine the content by comparing with standard series.
3 Reagents
3.1 Nitric acid (GR).
3.2 30% hydrogen peroxide.
3.3 Sulfuric acid (GR).
3.4 Sulfuric acid + nitric acid + water (1+1+8). Measure 10mL of nitric acid and 10mL of sulfuric acid. Pour them into 80mL of water slowly. Mix carefully after cooling. 16.1.1 Reflux digestion method
16.1.1.1 Grains or foods with low water content. place 10.00g of sample into conical flask of digestion device. Add several glass beads, 45mL of nitric acid and 10mL of sulfuric acid. Keep rotating the conical flask to avoid partial carbonization. Install condenser pipe and heat with low flame. Stop heating when it starts foaming. When the foaming stops, keep heating reflux for 2h. During process of heating, if solution turns brown, add 5mL of nitric acid, and keep heating reflux for 2h. After cooling, pour 20mL of water from the top of condenser pipe carefully. Keep heating reflux for 10min continuously. After cooling, wash the condenser pipe. And the washing liquor is merged into the digestion solution. Filter digestion solution into a 100mL volumetric flask through glass wool. Wash conical flask and filter with small amount of water. Washing liquor is merged into volumetric flask. Dilute with water to volume and mix well. Make reagent blank test in accordance with the same method.
16.1.1.2 Vegetable oil and animal fats. place 5.00g of sample into conica...

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