Standard No.:	GB 5009.244-2016
English Name:	National Food Safety Standard - Determination of chlorine dioxide in food
Chinese Name:	食品安全国家标准 食品中二氧化氯的测定
Professional Classification:	GB    National Standard
Source Content Issued by:	National Health and Family Planning Commission
Issued on:	2016-08-31
Implemented on:	2017-3-1
Status:	valid
Superseding:	SN/T 1954-2007 Determination of chlorine dioxide residues in iced meat for import and export-Spectrophotometric method
Target Language:	English
File Format:	PDF
Word Count:	3500 words
Translation Price(USD):	80.0
Delivery:	via email in 1~3 business day

1 Scope This standard specifies the spectrophotometric method for the determination of chlorine dioxide in vegetables and fruits, livestock and poultry meats and aquatic products. This standard is applicable to the determination of chlorine dioxide in vegetables and fruits, livestock and poultry meats and aquatic products. 2 Principle Extract the chlorine dioxide in the specimen with phosphate buffer solution, after refrigerated centrifugation, filter it with fiber filter paper, eliminate the false positive interference of such substances as Cl2 and ClO- in the solution with the glycine as masking agent, add N,N-diethyl-p-phenylenediamine (DPD) developer to develop color with chlorine dioxide, determine its maximum absorbance at 552nm by spectrophotometric method, and thus determining the content of chlorine dioxide in foods. 3 Reagents and Materials

Foreword I 1 Scope 2 Principle 3 Reagents and Materials 4 Instruments and Apparatus 5 Analysis Steps 6 Expression of Analysis Result 7 Precision 8 Other Appendix A Standard Curve of Chlorine Dioxide