GB 5009.34-2016 English PDF

GB 5009.34-2016: National Food Safety Standard -- Determination of sulfur dioxide in food stuffs
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GB 5009.34-2016
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard –
Determination of Sulfur Dioxide in Foodstuffs
ISSUED ON. AUGUST 31, 2016
IMPLEMENTED ON. MARCH 1, 2017
Issued by. National Health and Family Planning Commission of PRC
3. No action is required - Full-copy of this standard will be automatically and
immediately delivered to your EMAIL address in 0~60 minutes.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Principle ... 4
3 Reagents and Materials ... 4
4 Apparatus ... 5
5 Analysis Procedures ... 6
6 Expression of Analysis Results ... 6
7 Precision ... 7
8 Others ... 7
National Food Safety Standard -
Determination of Sulfur Dioxide in Foodstuffs
1 Scope
This Standard specifies the determination of total sulfur dioxide in preserved fruits,
dried vegetables, rice noodles, vermicelli, sugar, edible mushrooms and wine.
This Standard is applicable to the determination of total sulfur dioxide in preserved
fruits, dried vegetables, rice noodles, vermicelli, sugar, edible mushrooms and wine.
2 Principle
Acidify and distill the sample in the closed vessel; absorb the distillate by lead acetate
solution. Acidify the post-absorbed solution by hydrochloric acid; and titrate with iodine
standard solution; then calculate the sulfur dioxide content in the sample as per the
consumed amount of iodine standard solution.
3 Reagents and Materials
Unless otherwise is specified, the reagents used in this method are analytically pure;
water is Class-III water stipulated in GB/T 6682.
3.1 Reagents
3.1.1 Hydrochloric acid (HCl).
3.1.2 Sulfuric acid (H2SO4).
3.1.3 Soluble starch [(C6H10O5)n].
3.1.4 Sodium hydroxide (NaOH).
3.1.5 Sodium carbonate (Na2CO3).
3.1.6 Lead acetate (C4H6O4Pb).
3.1.7 Sodium thiosulfate (Na2S2O3•5H2O) or anhydrous sodium thiosulfate (Na2S2O3).
3.1.8 Iodine (I2)
GB 5009.34-2016
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard –
Determination of Sulfur Dioxide in Foodstuffs
ISSUED ON. AUGUST 31, 2016
IMPLEMENTED ON. MARCH 1, 2017
Issued by. National Health and Family Planning Commission of PRC
3. No action is required - Full-copy of this standard will be automatically and
immediately delivered to your EMAIL address in 0~60 minutes.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Principle ... 4
3 Reagents and Materials ... 4
4 Apparatus ... 5
5 Analysis Procedures ... 6
6 Expression of Analysis Results ... 6
7 Precision ... 7
8 Others ... 7
National Food Safety Standard -
Determination of Sulfur Dioxide in Foodstuffs
1 Scope
This Standard specifies the determination of total sulfur dioxide in preserved fruits,
dried vegetables, rice noodles, vermicelli, sugar, edible mushrooms and wine.
This Standard is applicable to the determination of total sulfur dioxide in preserved
fruits, dried vegetables, rice noodles, vermicelli, sugar, edible mushrooms and wine.
2 Principle
Acidify and distill the sample in the closed vessel; absorb the distillate by lead acetate
solution. Acidify the post-absorbed solution by hydrochloric acid; and titrate with iodine
standard solution; then calculate the sulfur dioxide content in the sample as per the
consumed amount of iodine standard solution.
3 Reagents and Materials
Unless otherwise is specified, the reagents used in this method are analytically pure;
water is Class-III water stipulated in GB/T 6682.
3.1 Reagents
3.1.1 Hydrochloric acid (HCl).
3.1.2 Sulfuric acid (H2SO4).
3.1.3 Soluble starch [(C6H10O5)n].
3.1.4 Sodium hydroxide (NaOH).
3.1.5 Sodium carbonate (Na2CO3).
3.1.6 Lead acetate (C4H6O4Pb).
3.1.7 Sodium thiosulfate (Na2S2O3•5H2O) or anhydrous sodium thiosulfate (Na2S2O3).
3.1.8 Iodine (I2)