Standard No.:	GB/T 21918-2008
English Name:	Method for determination of boric acid in foods
Chinese Name:	食品中硼酸的测定
Chinese Classification:	X04    Basic standards and general methods
Professional Classification:	GB    National Standard
Source Content Issued by:	AQSIQ; SAC
Issued on:	2008-5-12
Implemented on:	2008-9-1
Status:	superseded
Superseded by:	GB 5009.275-2016 National Food Safety Standard - Determination of Boric Acid in Food
Superseded on:	2017-6-23
Target Language:	English
File Format:	PDF
Word Count:	2500 words
Translation Price(USD):	50.0
Delivery:	via email in 1 business day

This standard specifies the determination method of boric acid in foods. This standard is applicable to determine the boric acid in foods like aquatic products, meat products (meatballs and fish balls), beans, cooked wheaten food, bean curd sticks, rice dumplings, cakes and soya sauce. Detection limit of this standard: 2.50mg/kg for colorimetric method with curcuma extracted with ethyl hexanediol-trichloromethane (Method I); 1.00mg/kg for inductively coupled plasma atomic emission spectrometry (ICP-AES) while 0.20mg/kg for inductive coupled plasma mass spectrometry (ICP-MS) (Method II).

Foreword I 1 Scope 2 Normative References 3 Principle 4 Reagents 5 Instruments and Apparatus 6 Analysis Procedure 7 Precision 8 Principle 9 Reagents 10 Instruments and Apparatus 11 Analysis Procedure 12 Calculation 13 Precision Appendix A (Informative) Microwave Digestion Conditions Appendix B (Informative) ICP-AES or ICP-MS Determination Conditions