1 Scope
This standard specifies the determination of fructan content in foods by ion chromatography method.
This standard is applicable to the determination for the content of fructooligosaccharide, polyfructan or inulin separately added in milk and dairy products, formula foods and cereal-based complementary foods for infants and young children, solid beverages, blended wines.
2 Principle
Extract specimen with hot water, the sucrose in sample solution is hydrolyzed into glucose and fructose by sucrase, then restore the glucose and fructose to corresponding sugar alcohol by sodium borohydride and neutralize extra sodium borohydride with acetic acid. Hydrolyze the fructan in sample solution into fructose and glucose by inulinase, determine the fructose content by ion chromatography pulsed amperometric detector, and then obtain the fructan content through conversion coefficient.
3 Reagents and Materials
3.1 Reagents
Unless otherwise specified, analytically-pure reagents and first-grade water (defined in GB/T 6682) are adopted for the purposes of this method.
3.1.1 Sodium hydroxide (NaOH).
3.1.2 Maleic acid (C4H4O4).
3.1.3 Sucrase: derived from yeast, enzyme activity ≥300U.
3.1.4 Sodium borohydride (NaBH4).
3.1.5 Glacial acetic acid (CH3COOH).
3.1.6 Sodium acetate trihydrate (CH3COONa·3H2O).
3.1.7 Inulinase: derived from Aspergillus niger, enzyme activity ≥10000U.
3.1.8 50% sodium hydroxide solution (NaOH): chromatographically pure.
3.1.9 Anhydrous sodium acetate (CH3COONa) purity ≥99.0%.
1 Scope
2 Principle
3 Reagents and Materials
4 Instruments and Equipment
5 Analysis Procedures
6 Expression of Analysis Result
7 Accuracy
8 Other
Appendix A Chromatogram of Fructose Standard Solution and Milk Powder Sample
Appendix B Method for Determination of Enzyme Activity
Standard
GB 5009.255-2016 National food safety standard-Dientermation of fructan in food (English Version)
Standard No.
GB 5009.255-2016
Status
valid
Language
English
File Format
PDF
Word Count
5000 words
Price(USD)
80.0
Implemented on
2017-3-1
Delivery
via email in 1 business day
Detail of GB 5009.255-2016
Standard No.
GB 5009.255-2016
English Name
National food safety standard-Dientermation of fructan in food
1 Scope
This standard specifies the determination of fructan content in foods by ion chromatography method.
This standard is applicable to the determination for the content of fructooligosaccharide, polyfructan or inulin separately added in milk and dairy products, formula foods and cereal-based complementary foods for infants and young children, solid beverages, blended wines.
2 Principle
Extract specimen with hot water, the sucrose in sample solution is hydrolyzed into glucose and fructose by sucrase, then restore the glucose and fructose to corresponding sugar alcohol by sodium borohydride and neutralize extra sodium borohydride with acetic acid. Hydrolyze the fructan in sample solution into fructose and glucose by inulinase, determine the fructose content by ion chromatography pulsed amperometric detector, and then obtain the fructan content through conversion coefficient.
3 Reagents and Materials
3.1 Reagents
Unless otherwise specified, analytically-pure reagents and first-grade water (defined in GB/T 6682) are adopted for the purposes of this method.
3.1.1 Sodium hydroxide (NaOH).
3.1.2 Maleic acid (C4H4O4).
3.1.3 Sucrase: derived from yeast, enzyme activity ≥300U.
3.1.4 Sodium borohydride (NaBH4).
3.1.5 Glacial acetic acid (CH3COOH).
3.1.6 Sodium acetate trihydrate (CH3COONa·3H2O).
3.1.7 Inulinase: derived from Aspergillus niger, enzyme activity ≥10000U.
3.1.8 50% sodium hydroxide solution (NaOH): chromatographically pure.
3.1.9 Anhydrous sodium acetate (CH3COONa) purity ≥99.0%.
Contents of GB 5009.255-2016
1 Scope
2 Principle
3 Reagents and Materials
4 Instruments and Equipment
5 Analysis Procedures
6 Expression of Analysis Result
7 Accuracy
8 Other
Appendix A Chromatogram of Fructose Standard Solution and Milk Powder Sample
Appendix B Method for Determination of Enzyme Activity