1 Scope
This standard specifies the method for determination of hydrogen peroxide residual quantity in foods.
This standard is applicable to the determination of hydrogen peroxide residual quantity in foods such as prepackaged milk, beverages, bean products, waterishlogged food, chicken feet, etc.
Method I Iodometric Method
2 Principle
The strong oxide in foods will oxidize the kalium iodide in dilute sulphuric acid to produce certain amount of iodine with starch as indicator. Obtain the total amount of the strong oxide by titration with sodium thiosulfate standard solution. Add into catalase to dissolve and remove the hydrogen peroxide in the specimen, and then titrate with thiosulfuric acid standard solution to determine the content of the rest oxide. The content of hydrogen peroxide in the sample may be obtained by calculating the difference between two titration results.
Foreword i
1 Scope
Method I Iodometric Method
2 Principle
3 Reagents and Materials
4 Instruments and Apparatus
5 Analysis Steps
6 Expression of Analysis Results
7 Precision
8 Others
Method II Titanium Sulfate Spectrophotometric Method
9 Principle
10 Reagents and Materials
11 Instruments and Apparatus
12 Analysis Steps
13 Expression of Analysis Results
14 Precision
15 Others
Standard
GB 5009.226-2016 National Food Safety Standard - Determination of Hydrogen Peroxide Residual Quantity in Foods (English Version)
Standard No.
GB 5009.226-2016
Status
valid
Language
English
File Format
PDF
Word Count
3000 words
Price(USD)
60.0
Implemented on
2017-3-1
Delivery
via email in 1 business day
Detail of GB 5009.226-2016
Standard No.
GB 5009.226-2016
English Name
National Food Safety Standard - Determination of Hydrogen Peroxide Residual Quantity in Foods
1 Scope
This standard specifies the method for determination of hydrogen peroxide residual quantity in foods.
This standard is applicable to the determination of hydrogen peroxide residual quantity in foods such as prepackaged milk, beverages, bean products, waterishlogged food, chicken feet, etc.
Method I Iodometric Method
2 Principle
The strong oxide in foods will oxidize the kalium iodide in dilute sulphuric acid to produce certain amount of iodine with starch as indicator. Obtain the total amount of the strong oxide by titration with sodium thiosulfate standard solution. Add into catalase to dissolve and remove the hydrogen peroxide in the specimen, and then titrate with thiosulfuric acid standard solution to determine the content of the rest oxide. The content of hydrogen peroxide in the sample may be obtained by calculating the difference between two titration results.
Contents of GB 5009.226-2016
Foreword i
1 Scope
Method I Iodometric Method
2 Principle
3 Reagents and Materials
4 Instruments and Apparatus
5 Analysis Steps
6 Expression of Analysis Results
7 Precision
8 Others
Method II Titanium Sulfate Spectrophotometric Method
9 Principle
10 Reagents and Materials
11 Instruments and Apparatus
12 Analysis Steps
13 Expression of Analysis Results
14 Precision
15 Others