1 Scope
This standard specifies determination methods of dehydroacetic acid content in fruit and vegetable juices, fruit and vegetable pulps, pickles, fermented bean products, butter, breads, pastries, baked food fillings, compound flavoring, preprocessed meat products and cooked meat products.
This standard is applicable to the determination of dehydroacetic acid content in fruit and vegetable juices, fruit and vegetable pulps, pickles, fermented bean products, butter, breads, pastries, baked food fillings, compound flavoring, preprocessed meat products and cooked meat products; other foods may also refer to this standard.
Method I Gas Chromatography
2 Principle
For solid (semi-solid) sample, pull down the protein and extract with ethyl acetate after degreasing and acidification; for samples of fruit and vegetable juices and pulps, extract with ethyl acetate after acidification; separate and determine with the gas chromatograph equipped with hydrogen flame ionization detector, conduct the qualitative determination according to the retention time of chromatographic peak and conduct the quantitative determination by external standard method.
3 Reagents and Materials
Unless otherwise specified, analytically-pure reagents and Class-II water (defined in GB/T 6682) are adopted for the purpose of this method.
Foreword i
1 Scope
2 Principle
3 Reagents and Materials
4 Instruments and Apparatus
5 Analysis Steps
6 Expression of Analysis Results
7 Accuracy
8 Other
9 Principle
10 Reagents and Materials
11 Instruments and Apparatus
12 Analysis Steps
13 Expression of Analysis Results
14 Accuracy
15 Other
Annex A Gas Chromatogram of Dehydroacetic Acid
Annex B Liquid Chromatogram of Dehydroacetic Acid
Standard
GB 5009.121-2016 National Food Safety Standard - Determination of dehydroacetic acid in food (English Version)
Standard No.
GB 5009.121-2016
Status
valid
Language
English
File Format
PDF
Word Count
4000 words
Price(USD)
80.0
Implemented on
2017-3-1
Delivery
via email in 1 business day
Detail of GB 5009.121-2016
Standard No.
GB 5009.121-2016
English Name
National Food Safety Standard - Determination of dehydroacetic acid in food
1 Scope
This standard specifies determination methods of dehydroacetic acid content in fruit and vegetable juices, fruit and vegetable pulps, pickles, fermented bean products, butter, breads, pastries, baked food fillings, compound flavoring, preprocessed meat products and cooked meat products.
This standard is applicable to the determination of dehydroacetic acid content in fruit and vegetable juices, fruit and vegetable pulps, pickles, fermented bean products, butter, breads, pastries, baked food fillings, compound flavoring, preprocessed meat products and cooked meat products; other foods may also refer to this standard.
Method I Gas Chromatography
2 Principle
For solid (semi-solid) sample, pull down the protein and extract with ethyl acetate after degreasing and acidification; for samples of fruit and vegetable juices and pulps, extract with ethyl acetate after acidification; separate and determine with the gas chromatograph equipped with hydrogen flame ionization detector, conduct the qualitative determination according to the retention time of chromatographic peak and conduct the quantitative determination by external standard method.
3 Reagents and Materials
Unless otherwise specified, analytically-pure reagents and Class-II water (defined in GB/T 6682) are adopted for the purpose of this method.
Contents of GB 5009.121-2016
Foreword i
1 Scope
2 Principle
3 Reagents and Materials
4 Instruments and Apparatus
5 Analysis Steps
6 Expression of Analysis Results
7 Accuracy
8 Other
9 Principle
10 Reagents and Materials
11 Instruments and Apparatus
12 Analysis Steps
13 Expression of Analysis Results
14 Accuracy
15 Other
Annex A Gas Chromatogram of Dehydroacetic Acid
Annex B Liquid Chromatogram of Dehydroacetic Acid