1 Scope
This standard specifies the determination method of allura red in soda water, hard candies, pastries and ice cream.
This standard is applicable to the determination of allura red in soda water, hard candies, pastries and ice cream.
2 Principle
Allura red is adsorbed by polyamide under acidic conditions and desorbed under alkaline conditions; separate by paper chromatography and compare with the standard for qualitative determination and quantitative determination.
3 Reagents and Materials
Unless otherwise specified, analytically-pure reagents and Class-I water (defined in GB/T 6682) are adopted for the purpose of this method.
3.1 Reagents
3.1.1 Methanol (CH3OH).
3.1.2 Petroleum ether: with boiling range of 30℃~60℃.
3.1.3 Sulfuric acid (H2SO4): guaranteed reagent.
3.1.4 Ethanol (CH3CH2OH).
3.1.5 Ammonia (NH3•H2O): with content of 20%~25%.
3.1.6 Citric acid (C6H8O7•H2O).
3.1.7 Sodium tungstate (Na2WO4•2H2O).
3.1.8 Butanone (C4H8O).
3.1.9 Sodium citrate (C6H5Na3O7).
3.1.10 n-butyl alcohol (C4H10O).
3.1.11 Sea sand.
3.1.12 Formic acid (HCOOH).
3.2 Preparation of reagents
3.2.1 Sulfuric acid solution (10%, volume fraction): measure 1 mL sulfuric acid, slowly pour it into 8 mL water, mix well, cool, scale the volume with water to 10 mL, and mix well.
3.2.2 Ethanol-ammonia solution: take 2 mL ammonia, and add 70% (volume fraction) ethanol to 100 mL.
3.2.3 Ethanol solution (50%, volume fraction): measure 50 mL absolute ethanol and 50 mL water and mix well.
3.2.4 Citric acid solution (200g/L): weigh 20 g citric acid, add water to 100 mL, dissolve and mix well.
3.2.5 Sodium tungstate solution (100 g/L): weigh 10 g sodium tungstate, add water to 100 mL, dissolve and mix well.
3.2.6 Ammonia solution (1%, volume fraction): measure 1 mL ammonia, add water to 100 mL and mix well.
3.2.7 Sodium citrate solution (2.5%, volume fraction): weigh 2.5 g citric acid, add water to 100 mL, dissolve and mix well.
3.2.8 Methanol-formic acid solution (6:4, volume fraction): measure 60 mL methanol and 40 mL formic acid and mix well.
3.2.9 Developer 1: butanone + propaneol + water + ammonia (7+3+3+0.5).
3.2.10 Developer 2: n-butyl alcohol + absolute alcohol + 1% ammonia solution (6+2+3).
3.2.11 Developer 3: 2.5% sodium citrate + ammonia + ethanol (8+1+2).
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
Standard
GB 5009.141-2016 National Food Safety Standard - Determination of lure red in food (English Version)
Standard No.
GB 5009.141-2016
Status
superseded
Language
English
File Format
PDF
Word Count
2000 words
Price(USD)
60.0
Implemented on
2017-3-1
Delivery
via email in 1 business day
Detail of GB 5009.141-2016
Standard No.
GB 5009.141-2016
English Name
National Food Safety Standard - Determination of lure red in food
1 Scope
This standard specifies the determination method of allura red in soda water, hard candies, pastries and ice cream.
This standard is applicable to the determination of allura red in soda water, hard candies, pastries and ice cream.
2 Principle
Allura red is adsorbed by polyamide under acidic conditions and desorbed under alkaline conditions; separate by paper chromatography and compare with the standard for qualitative determination and quantitative determination.
3 Reagents and Materials
Unless otherwise specified, analytically-pure reagents and Class-I water (defined in GB/T 6682) are adopted for the purpose of this method.
3.1 Reagents
3.1.1 Methanol (CH3OH).
3.1.2 Petroleum ether: with boiling range of 30℃~60℃.
3.1.3 Sulfuric acid (H2SO4): guaranteed reagent.
3.1.4 Ethanol (CH3CH2OH).
3.1.5 Ammonia (NH3•H2O): with content of 20%~25%.
3.1.6 Citric acid (C6H8O7•H2O).
3.1.7 Sodium tungstate (Na2WO4•2H2O).
3.1.8 Butanone (C4H8O).
3.1.9 Sodium citrate (C6H5Na3O7).
3.1.10 n-butyl alcohol (C4H10O).
3.1.11 Sea sand.
3.1.12 Formic acid (HCOOH).
3.2 Preparation of reagents
3.2.1 Sulfuric acid solution (10%, volume fraction): measure 1 mL sulfuric acid, slowly pour it into 8 mL water, mix well, cool, scale the volume with water to 10 mL, and mix well.
3.2.2 Ethanol-ammonia solution: take 2 mL ammonia, and add 70% (volume fraction) ethanol to 100 mL.
3.2.3 Ethanol solution (50%, volume fraction): measure 50 mL absolute ethanol and 50 mL water and mix well.
3.2.4 Citric acid solution (200g/L): weigh 20 g citric acid, add water to 100 mL, dissolve and mix well.
3.2.5 Sodium tungstate solution (100 g/L): weigh 10 g sodium tungstate, add water to 100 mL, dissolve and mix well.
3.2.6 Ammonia solution (1%, volume fraction): measure 1 mL ammonia, add water to 100 mL and mix well.
3.2.7 Sodium citrate solution (2.5%, volume fraction): weigh 2.5 g citric acid, add water to 100 mL, dissolve and mix well.
3.2.8 Methanol-formic acid solution (6:4, volume fraction): measure 60 mL methanol and 40 mL formic acid and mix well.
3.2.9 Developer 1: butanone + propaneol + water + ammonia (7+3+3+0.5).
3.2.10 Developer 2: n-butyl alcohol + absolute alcohol + 1% ammonia solution (6+2+3).
3.2.11 Developer 3: 2.5% sodium citrate + ammonia + ethanol (8+1+2).
Contents of GB 5009.141-2016
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