Standard No.:	GB 5009.75-2014
English Name:	National Food Safety Standard—Determination of Lead in Food Additives
Chinese Name:	食品安全国家标准 食品添加剂中铅的测定
Professional Classification:	GB    National Standard
Source Content Issued by:	NHFPC
Issued on:	2015-09-21
Implemented on:	2016-3-21
Status:	valid
Superseding:	GB/T 5009.75-2003 Determination of lead in food additives
Target Language:	English
File Format:	PDF
Word Count:	4000 words
Translation Price(USD):	100.0
Delivery:	via email in 1 business day

1 Scope This standard specifies the limit test and quantitative test methods to determine the lead in food additives. This standard is applicable to the limit test and quantitative test on lead in food additives. Method I Diphenyl Thiocarbazone (Dithizone) Colorimetry 2 Principle Treat the sample by adding diammonium hydrogen citrate, potassium cyanide and hydroxylamine hydrochloride, etc., to eliminate the interference of ions such as iron, copper and zinc. At pH 8.5~9.0, the lead ion reacts with diphenyl thiocarbazone (dithizone) to generate red complex which is extracted with trichloromethane. Carry out limit test or quantitative test and compare with the standard series. 3 Reagents and Materials Note: unless otherwise specified, the reagents used in this method are analytically pure, and the water is Grade 1 water specified in GB/T 6682.

Contents Foreword i 1 Scope 2 Principle 3 Reagents and Materials 4 Apparatus 5 Preparation of Samples 6 Determination 7 Expression of Analysis Result 8 Precision 9 Miscellaneous 10 Principle 11 Reagents and Materials 12 Apparatus 13 Analysis Procedures 14 Expression of Analysis Results 15 Precision 16 Miscellaneous Appendix A Reference Conditions for Microwave Digestion