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GB/T 9695.7-2008 English PDF (GBT9695.7-2008)

GB/T 9695.7-2008 English PDF (GBT9695.7-2008)

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GB/T 9695.7-2008: Meat and meat products -- Determination of total fat content

This Part of GB/T 9695 specifies the methods for the determination of total fat content in meat and meat products. This Part applies to the determination of total fat content in meat and meat products.
GB/T 9695.7-2008
GB
ICS 67.040
X 04
National Standard
of the PEOPLE Republic of China
Replacing GB/T 9695.7-1988
Meat and meat products ?€?
Determination of total fat content
ISSUED ON. JUNE 25, 2008
IMPLEMENTED ON. JANUARY 1, 2009
Issued by. General Administration of Quality Supervision, Inspection and Quarantine of the PEOPLE Republic of China;
Standardization Administration Committee of the PEOPLE
Republic of China.
Table of Contents
Foreword ... 3
1 Scope ... 6
2 Normative references ... 6
3 Terms and definitions ... 6
4 Principle... 6
5 Reagents and materials ... 7
6 Instruments and equipment ... 7
7 Sampling ... 8
8 Sample preparation ... 8
9 Analysis steps ... 8
10 Calculation ... 9
11 Precision ... 10
12 Test report ... 10
References ... 11
Foreword
GB/T 9695 is composed of the following parts.
?€? GB/T 9695.1 Meat and meat products ?€? Determination of free fat content ?€? GB/T 9695.2 Meat and meat products ?€? Determination of fatty acids
?€? GB/T 9695.3 Meat and meat products ?€? Determination of iron content
?€? GB/T 9695.4 Meat and meat products ?€? Determination of total
phosphorus
?€? GB/T 9695.5 Meat and meat products ?€? Measurement of pH
?€? GB/T 9695.6 Meat products ?€? Determination of artificial colour ponceau 4R
?€? GB/T 9695.7 Meat and meat products ?€? Determination of total fat content ?€? GB/T 9695.8 Meat and meat products ?€? Determination of chloride content ?€? GB/T 9695.9 Meat and meat products ?€? Determination of polyphosphates
?€? GB/T 9695.10 Meat and meat products ?€? Determination of BHC and DDT
?€? GB/T 9695.11 Meat and meat products ?€? Determination of nitrogen
content
?€? GB/T 9695.13 Meat and meat products ?€? Method for determination of
calcium content
?€? GB/T 9695.14 Meat products ?€? Determination of starch content
?€? GB/T 9695.15 Meat and meat products ?€? Determination of moisture
content
?€? GB/T 9695.17 Meat and meat products ?€? Determination of glucono-delta- lactone content
?€? GB/T 9695.18 Meat and meat products ?€? Determination of total ash
?€? GB/T 9695.19 Meat and meat products ?€? Sampling
?€? GB/T 9695.20 Meat and meat products ?€? Method for determination of
Zinc
?€? GB/T 9695.21 Meat and meat products ?€? Determination of magnesium
?€? GB/T 9695.22 Meat and meat products ?€? Determination of copper content ?€? GB/T 9695.23 Meat and meat products ?€? Determination of hydroxyproline content
?€? GB/T 9695.24 Meat and meat products ?€? Determination of cholesterol
?€? GB/T 9695.25 Meat and meat products ?€? Determination of vitamin PP
content
?€? GB/T 9695.26 Meat and meat products ?€? Determination of vitamin A
content
?€? GB/T 9695.27 Meat and meat products ?€? Determination of vitamin B1
content
?€? GB/T 9695.28 Meat and meat products ?€? Determination of vitamin B2
content
?€? GB/T 9695.29 Meat products ?€? Determination of vitamin C content
?€? GB/T 9695.30 Meat and meat products ?€? Determination of vitamin E
content
?€? GB/T 9695.31 Meat products ?€? Determination of total sugars content
This Part is the 7th part of GB/T 9695.
This Part replaces GB/T 9695.7-1988 Meat and meat products ?€? Determination of total fat content.
Compared with GB/T 9695.7-1988, this Part has the following major changes. ?€? Carry out structural adjustment and text changes according to GB/T 1.1- 2000 Directives for standardization ?€? Part 1. Rules for the structure and drafting of standards and GB/T 20001.4-2001 Rules for drafting
standards ?€? Part 4. Methods of chemical analysis;
?€? Add normative references;
?€? Change the expression of principles, so as to make the expression more accurate;
?€? Add two chapters, which are ?€?Terms and definitions?€? and ?€?Test report?€?; Meat and meat products ?€?
Determination of total fat content
1 Scope
This Part of GB/T 9695 specifies the methods for the determination of total fat content in meat and meat products.
This Part applies to the determination of total fat content in meat and meat products.
2 Normative references
The provisions in the following documents become the provisions of this Part through reference in this Part of GB/T 9695. For dated references, the
subsequent amendments (excluding corrections) or revisions do not apply to this Part. However, parties who reach an agreement based on this Part are encouraged to study if the latest versions of these documents are applicable. For undated references, the latest versions apply to this Part.
GB/T 6682-1992 Water for analytical laboratory use ?€? Specification and test methods (neq ISO 3696. 1987)
3 Terms and definitions
The following terms and definitions apply to this Part of GB/T 9695.
3.1 Total fat of meat and meat products
It refers to the fat extracted under the conditions specified in this Part. The total fat is represented by mass fraction.
4 Principle
HEAT the samples in hydrochloric acid for hydrolysis, so as to release the contained and combined grease. FILTER, and then DRY the substances left on the filter. USE n-hexane or petroleum ether to extract and to remove the solvent, and thus to obtain total fat content.
5 Reagents and materials
Unless otherwise specified, all the reagents used shall be of analytical reagent. 5.1 Water. Grade-III water as specified in GB/T 6682-1992.
5.2 Extraction agent. n-hexane or petroleum ether (boiling range of 30??C ~ 60??C). The bromine number shall be less than 1, while the volatile residue shall be less than 20 mg/L.
5.3 Hydrochloric acid solution (c = 2 mol/L). MEASURE 50ml of hydrochloric acid (??20 ??? 1.19 g/mL). ADD 250ml of water. MIX evenly.
5.4 Blue litmus paper.
5.5 Zeolite.
5.6 Paper filter cartridge. Degreased.
5.7 Absorbent cotton.
6 Instruments and equipment
The conventional laboratory instruments and the following apparatuses include. 6.1 Mechanical equipment. It shall be used for sample homogenization,
including the high-speed rotary cutting machines, or the meat grinders
equipped with the perforated plates whose bore diameter is not greater than 4mm.
6.2 Conical flask. 250ml.
6.3 Watch glass. The diameter shall not be less than 80mm.
6.4 Soxhlet extractor. The volume of the receiving flask shall be 150mL. 6.5 Water bath or sand bath.
6.6 Drying oven. The temperature can be controlled at 103??C ?? 2??C.
6.7 Dryer. The effective desiccant shall be put inside.
6.8 Analytical balance. It can accurately weigh to 0.001g.
(1)
Where.
w ?€? Total fat content in the test samples, in unit of %;
m2 ?€? Mass of the receiving flask, zeolites and fat, in unit of gram (g); m1 ?€? Mass of the receiving flask and zeolites, in unit of gram (g);
m0 ?€? Mass of the test samples, in unit of gram (g).
The results shall retain up to one digit after the decimal point.
11 Precision
The same analyst shall use the same method and equipment to carry out two independent determinations to the same sample, within a short time interval, in the same laboratory. The absolute difference of these two determination results shall not be greater than 0.5%.
12 Test report
The test report shall explain that.
?€? All the necessary information related to the sample identification;
?€? Sampling methods;
?€? Methods adopted according to this Part;
?€? All the operations that have not been specified in this Part or listed as options, and other factors that may affect the test results;
?€? Test results;
?€? LIST out final results once verifying the repeatability.
References
[1] GB/T 9695.19 Meat and meat products ?€? Sampling

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