GB/T 5009.51-2003 Analytical methods for hygienic standards of non-fermented soy products and gluten

This standard specifies the analysis methods for various hygienic indicators of non-fermented bean products and gluten. This standard is applicable to the analysis of various hygienic indicators of tofu, braised, fried, smoked, dried bean products made from soybeans or other beans as raw materials, and gluten made from wheat as raw materials. GB/T 5009.51-2003 Analysis methods for hygienic standards of non-fermented bean products and gluten GB/T5009.51-2003 standard download decompression password: www.bzxz.net

ICS67.040
National Standard of the People's Republic of China
GB/T5009.51--2003
Replaces GB/T5009.51—1996
Method for analysis of hygienic standardof nonfermented bean products and gluten
Promulgated on August 11, 2003
Ministry of Health of the People's Republic of China
Standardization Administration of China
Implementation on January 1, 2004
GB/T5009.51—2003
This standard replaces GB/T5009.51—1996 "Method for analysis of hygienic standard of nonfermented bean products and gluten". Compared with GB/T5009.51-1996, this standard has been modified as follows: The structure of the original standard has been modified in accordance with GB/T20001.4-2001 "Standard Preparation Rules Part 4: Chemical Analysis Methods".
This standard is proposed and managed by the Ministry of Health of the People's Republic of China. This standard is drafted by the Beijing Municipal Health and Epidemic Prevention Station. This standard was first issued in 1985 and revised for the first time in 1996. This is the second revision. 432
1 Scope
Analysis methods for hygienic standards of non-fermented bean products and gluten
This standard specifies the analysis methods for various hygienic indicators of non-fermented bean products and gluten. GB/T5009.51-2003
This standard is applicable to the analysis of various hygienic indicators of tofu, braised, fried, smoked, and dried bean products made from soybeans or other miscellaneous beans, and gluten made from wheat. 2 Normative references
The clauses in the following documents become the clauses of this standard through reference in this standard. For all referenced documents with dates, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, parties that reach an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For all referenced documents without dates, the latest versions are applicable to this standard. GB2711 Hygienic standard for non-fermented soy products and gluten GB/T5009.3 Determination of moisture in food
GB/T5009.5 Determination of protein in food GB/T5009.11 Determination of total and inorganic substances in food GB/T5009.12 Determination of lead in food
GB/T5009.22 Determination of aflatoxin B in food GB/T5009.29 Determination of sorbic acid and benzoic acid in food GB/T5009.39—2003 Analytical method for hygienic standard of soy sauce 3 Sensory inspection
It should have the normal color, aroma and taste of the product. It should not be sour, sticky, have no peculiar smell, no impurities, and no mildew. It should meet the requirements of GB2711. 4 Physical and chemical inspection
Operate according to GB/T5009.11.
Operate according to GB/T5009.12.
4.3 Preservatives
According to GB/T5009.29.
4.4 Aflatoxin B
According to GB/T5009.22.
4.5 Moisture
Weigh 2.0g~5.0g of the sample that has been chopped, ground and mixed evenly, and operate according to the direct drying method of GB/T5009.3. Samples with a moisture content exceeding 20% ​​must first be dried at 60℃~80℃ for 2h, then heated to 105℃±5℃ and dried for another 2h~3h. 4.6 Total Acid
4.6.1 Principle
Soy products contain a variety of organic acids, which are titrated with sodium hydroxide standard solution and calculated as lactic acid. 433
GB/T5009.51—2003
4.6.2 Reagents
4.6.2.1 Standard sodium hydroxide titration solution (Cc(NaOH)=0.050mol/L). 4.6.2.2 Phenol indicator solution: weigh 0.50g of phenol and dissolve it in ethanol (95%) and make up to 50mL. 4.6.3 Apparatus
4.6.3.1 Magnetic stirrer.
4.6.3.2 Acidity meter.
4.6.4 Analysis steps
4.6.4.1 Sample treatment
Weigh 5.0g~10.0g of the chopped, ground and homogenized sample, place it in a 150mL beaker, add 80mL of water, boil and soak for 0.5h, cool and transfer to a 100mL volumetric flask, add water to the scale and mix well. Filter with filter paper or absorbent cotton and set aside the filtrate. 4.6.4.2 Acidometer method
Put 10.0mL~20.0mL of the sample filtrate in a 150mL conical flask, add 80mL of water, start the magnetic stirrer, and titrate to pH8.2 with sodium hydroxide standard bath solution (4.6.2.1). At the same time, measure 90.0mL~100.0mL of water for reagent blank test. 4.6.4.3 Phenol anhydride indicator titration method
Pipette 10.0mL~20.0mL of the sample filtrate into a 150mL conical flask, add 50.0mL of water and 3 drops of phenol anhydride indicator solution, and titrate with sodium hydroxide standard solution (4.6.2.1) until the initial pink color appears. The end point is that it does not fade for 0.5min. At the same time, measure 60.0mL~~70.0mL of water for the reagent vacuum test.
4.6.5 Calculation of results
See formula (1).
Wherein:
X=(V/-V,)XcX0. 09
The acidity in the sample (calculated as lactic acid), in grams per 100 grams (g/100g); The volume of sodium hydroxide standard titration solution consumed by the test sample, in milliliters (mL) - The volume of sodium hydroxide standard titration solution consumed by the reagent blank, in milliliters (mL), - The volume of the sample solution for titration, in milliliters (mL)); The actual concentration of the sodium hydroxide standard solution, in moles per liter (mol/L); (1)
The mass of lactic acid equivalent to 1.00mL of sodium hydroxide standard titration solution Cc(NaOH)=1.000mol/L), in grams (g):
-The mass of the sample, in grams (g).
The calculation result should retain two significant figures.
4.6.6 Precision
The absolute difference between two independent determination results obtained under repeatability conditions shall not exceed 5% of the arithmetic mean. 4.7 Protein
Operate in accordance with GB/T5009.5.
4.8.1 Principle, reagents, instruments
Same as 4.3.1~4.3.3 of GB/T5009.39-2003. 4.8.2 Analysis steps
Pull 2.00ml~5.00ml of filtrate (4.6.4.1), place it in porcelain blood, add 50.0ml of water and 10ml of potassium chromate solution (50.0g/I.), and titrate with silver nitrate standard titration solution (0.100mol/L) until the initial orange-red color appears. At the same time, measure 50ml of water as reagent blank 434
4.8.3 Result calculation
See formula (2):
Where:
(V,-V,) ×cX 0. 058 5 ×100
--the content of salt in the sample (calculated as sodium fluoride), in grams per hundred grams (g/100g);--the volume of the standard silver nitrate titration solution consumed by the sample for determination, in milliliters (mL): V.
V——the volume of the standard silver nitrate titration solution consumed by the reagent blank, in milliliters (mL): V:--the volume of the sample solution for titration, in milliliters (mL); C
-the actual concentration of the standard silver nitrate solution, in moles per liter (mol/L); the mass of the sample, in grams (g);
GB/T5009.51—2003
-the mass of sodium chloride equivalent to 1.0mL of the standard silver nitrate titration solution c (AgNO) = 1.000mol/L), in units of 0.0585
grams (g). bzxz.net
The calculation result is expressed to one decimal place. 4.8.4 Precision
The absolute difference between two independent determination results obtained under repeatability conditions shall not exceed 5% of the arithmetic mean. 435
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