1 Scope
In this standard, Method I specifies the method for determination of ash in foods; Method II specifies the method for determination of water-soluble ash and water-insoluble ash in foods; Method III specifies the method for determination of acid-insoluble ash in foods.
In this standard, Method I is applicable to the determination of ash in foods (as for the determination of ash in starchy foods, this method is applicable to the starch and modified starch with mass fraction of ash not greater than 2%); Method II is applicable to the determination of water-soluble ash and water-insoluble ash in foods; Method III is applicable to the determination of acid-insoluble ash in foods.
Method I: Determination of Total Ash in Foods
2 Principle
The inorganic substance remained after burning the foods is referred to as ash content. The value of ash content shall be calculated with the mass after burning and weighing.
3 Reagents and Materials
Unless otherwise specified, analytically-pure reagents and Class-III water (defined in GB/T 6682) are adopted for the purpose of this method.
3.1 Reagents
3.1.1 Magnesium acetate [(CH3COO)2Mg•4H2O].
3.1.2 Concentrated hydrochloric acid (HCl).
3.2 Reagent preparation
Foreword I
1 Scope
2 Principle
3 Reagents and Materials
4 Instruments and Apparatus
5 Analysis Steps
6 Expression of Analysis Results
7 Precision
8 Principle
9 Reagents and Materials
10 Instruments and Apparatus
11 Analysis Steps
12 Expression of Analysis Results
13 Precision
14 Principle
15 Reagents and Materials
16 Instruments and Apparatus
17 Analysis Steps
18 Expression of Analysis Results
19 Precision
1 Scope
In this standard, Method I specifies the method for determination of ash in foods; Method II specifies the method for determination of water-soluble ash and water-insoluble ash in foods; Method III specifies the method for determination of acid-insoluble ash in foods.
In this standard, Method I is applicable to the determination of ash in foods (as for the determination of ash in starchy foods, this method is applicable to the starch and modified starch with mass fraction of ash not greater than 2%); Method II is applicable to the determination of water-soluble ash and water-insoluble ash in foods; Method III is applicable to the determination of acid-insoluble ash in foods.
Method I: Determination of Total Ash in Foods
2 Principle
The inorganic substance remained after burning the foods is referred to as ash content. The value of ash content shall be calculated with the mass after burning and weighing.
3 Reagents and Materials
Unless otherwise specified, analytically-pure reagents and Class-III water (defined in GB/T 6682) are adopted for the purpose of this method.
3.1 Reagents
3.1.1 Magnesium acetate [(CH3COO)2Mg•4H2O].
3.1.2 Concentrated hydrochloric acid (HCl).
3.2 Reagent preparation
Contents of GB 5009.4-2016
Foreword I
1 Scope
2 Principle
3 Reagents and Materials
4 Instruments and Apparatus
5 Analysis Steps
6 Expression of Analysis Results
7 Precision
8 Principle
9 Reagents and Materials
10 Instruments and Apparatus
11 Analysis Steps
12 Expression of Analysis Results
13 Precision
14 Principle
15 Reagents and Materials
16 Instruments and Apparatus
17 Analysis Steps
18 Expression of Analysis Results
19 Precision