National food safety standard -
Determination of ethylenediaminetetraacetateedetate in food
1 Scope
This standard specifies the method for determination of ethylenediaminetetraacetateedetate in food through liquid chromatograph.
This standard is applicable to the determination of ethylene diamine tetraacetic acid disodium in jam, preserved fruit, canned pickled vegetables, vegetable puree (sauce) except tomato sauce, canned nuts and seeds, canned mixed congee, compound seasonings and beverages and the determination of ethylene diamine tetraacetic acid disodium calcium in compound seasonings. This standard does not apply to the determination of ethylenediaminetetraacetic acid ferric sodium in iron fortified soy sauce.
2 Principle
Extract the specimen of to be determined ethylenediamine tetraacetic acid disodium by water. Add ferric chloride into the extracting solution for complexing. Purify the solution by mixed anion (PXA) solid phase extraction column, detect by liquid chromatograph, and quantify by external standard method. When determining compound seasoning, determine the total content of ferric chloride complex of ethylenediaminetetraacetateedetate firstly, and then the content of ethylenediamine tetraacetic acid disodium calcium. Identify the content of ethylenediamine tetraacetic acid disodium according to the results.
3 Reagents and materials
Unless otherwise stated, reagents used in this method are analytical reagents, and the water is Class-I water as specified in GB/T 6682.
3.1 Reagents
3.1.1 Methanol (CH3OH): chromatographically pure.
3.1.2 Hydrochloric acid (HCl).
3.1.3 Phosphoric acid (H3PO4)
3.1.4 Methanoic acid (CH2O2): chromatographically pure.
3.1.5 Tetrabutylammonium bromide (C16H36NBr).
3.1.6 Sodium acetate (CH3COONa).
3.1.7 Ferric chloride (FeCl3·6H2O).
3.2 Preparation of reagents
3.2.1 Ferric chloride solution: weigh 0.54 g of ferric chloride, dissolve it in 90 mL of water, add 0.10 mL of hydrochloric acid, transfer it to a 100-mL volumetric flask, dilute to scale with water, and mix it well.
3.2.2 5 % methanoic acid methanol aqueous solution: take 5 mL of methanoic acid and 20 mL of methanol and dilute to 100 mL with water.
Foreword i
1 Scope
2 Principle
3 Reagents and materials
4 Apparatus
5 Analysis procedures
6 Expression of analysis results
7 Precision
8 Others
Annex A Liquid chromatograms of ethylenediamine tetraacetic acid disodium complex standard solution and ethylenediamine tetraacetic acid disodium calcium standard solution
Standard
GB 5009.278-2016 National Food Safety Standard - Determination of Tetraacetate in Food (English Version)
Standard No.
GB 5009.278-2016
Status
valid
Language
English
File Format
PDF
Word Count
4000 words
Price(USD)
110.0
Implemented on
2017-6-23
Delivery
via email in 1 business day
Detail of GB 5009.278-2016
Standard No.
GB 5009.278-2016
English Name
National Food Safety Standard - Determination of Tetraacetate in Food
Chinese Name
食品安全国家标准 食品中乙二胺四乙酸盐的测定
Chinese Classification
Professional Classification
GB
ICS Classification
Issued by
National Health and Family Planning Commission, China Food and Drug Administration
National food safety standard -
Determination of ethylenediaminetetraacetateedetate in food
1 Scope
This standard specifies the method for determination of ethylenediaminetetraacetateedetate in food through liquid chromatograph.
This standard is applicable to the determination of ethylene diamine tetraacetic acid disodium in jam, preserved fruit, canned pickled vegetables, vegetable puree (sauce) except tomato sauce, canned nuts and seeds, canned mixed congee, compound seasonings and beverages and the determination of ethylene diamine tetraacetic acid disodium calcium in compound seasonings. This standard does not apply to the determination of ethylenediaminetetraacetic acid ferric sodium in iron fortified soy sauce.
2 Principle
Extract the specimen of to be determined ethylenediamine tetraacetic acid disodium by water. Add ferric chloride into the extracting solution for complexing. Purify the solution by mixed anion (PXA) solid phase extraction column, detect by liquid chromatograph, and quantify by external standard method. When determining compound seasoning, determine the total content of ferric chloride complex of ethylenediaminetetraacetateedetate firstly, and then the content of ethylenediamine tetraacetic acid disodium calcium. Identify the content of ethylenediamine tetraacetic acid disodium according to the results.
3 Reagents and materials
Unless otherwise stated, reagents used in this method are analytical reagents, and the water is Class-I water as specified in GB/T 6682.
3.1 Reagents
3.1.1 Methanol (CH3OH): chromatographically pure.
3.1.2 Hydrochloric acid (HCl).
3.1.3 Phosphoric acid (H3PO4)
3.1.4 Methanoic acid (CH2O2): chromatographically pure.
3.1.5 Tetrabutylammonium bromide (C16H36NBr).
3.1.6 Sodium acetate (CH3COONa).
3.1.7 Ferric chloride (FeCl3·6H2O).
3.2 Preparation of reagents
3.2.1 Ferric chloride solution: weigh 0.54 g of ferric chloride, dissolve it in 90 mL of water, add 0.10 mL of hydrochloric acid, transfer it to a 100-mL volumetric flask, dilute to scale with water, and mix it well.
3.2.2 5 % methanoic acid methanol aqueous solution: take 5 mL of methanoic acid and 20 mL of methanol and dilute to 100 mL with water.
Contents of GB 5009.278-2016
Foreword i
1 Scope
2 Principle
3 Reagents and materials
4 Apparatus
5 Analysis procedures
6 Expression of analysis results
7 Precision
8 Others
Annex A Liquid chromatograms of ethylenediamine tetraacetic acid disodium complex standard solution and ethylenediamine tetraacetic acid disodium calcium standard solution