GB/T 5009.40-2003 Analytical methods for sautéed sauce hygiene standards

This standard specifies the analysis methods for various sanitary indicators of sauces brewed with grain as raw materials. This standard is applicable to the analysis of various sanitary indicators of sauces brewed with grain as raw materials. GB/T 5009.40-2003 Analysis methods for sanitary standards of sauces GB/T5009.40-2003 Standard download decompression password: www.bzxz.net

ICS67.040
National Standard of the People's Republic of China
GB/T5009.40-2003
Replaces GB/T5009.40-1996
Method for analysis of hygienic standard for grain paste
Promulgated on August 11, 2003
Ministry of Health of the People's Republic of China
Standardization Administration of the People's Republic of China
Implementation on January 1, 2004
GB/T5009.40—2003
This standard replaces GB/T5009.40—1996 "Method for analysis of hygienic standard for grain paste". Compared with GB/T5009.40-1996, the main modifications of this standard are as follows: The structure of the original standard has been modified in accordance with GB/T20001.4-2001 "Standard Writing 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. 326
1 Scope
Analysis methods for sauce hygiene standards
This standard specifies the analysis methods for various sanitary indicators of sauces brewed with grain as raw materials. This standard is applicable to the analysis of various sanitary indicators of sauces brewed with grain as raw materials. 2 Normative references
GB/T5009.402003
The clauses in the following documents become the clauses of this standard through reference in this standard. For any dated referenced document, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, parties reaching an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For any undated referenced document, the latest version shall apply to this standard. GB/T5009.11 Determination of total arsenic and inorganic arsenic in food GB/T5009.12 Determination of lead in food
GB/T5009.22 Determination of aflatoxin B in food GB/T5009.39—2003 Analytical methods for hygienic standards of soy sauce 3 Sensory inspection
3.1 Weigh 10g of the sample, place it in a petri dish, stir and flatten it with a glass rod, and observe that it should have the normal color of brewing sauce, no bad smell, and no impurities.
3.2 Dip the sample with a glass rod and taste it. It should not have sour, bitter, burnt or other peculiar smells. 4 Physical and chemical tests
4.1 Nitrogen base and acid nitrogen
4.1.1 Principle, reagents, instruments
Same as 4.2 of GB/T5009.39-2003.
4.1.2 Analysis steps
Weigh about 5.0g of the evenly ground sample and place it in a 100mL beaker, add 50mL of water, stir thoroughly (heat if necessary), transfer to a 100mL volumetric flask, wash the beaker with a small amount of water several times, add the washing liquid to the volumetric flask, add water to the scale, and mix. Pipette 10.0mL, place it in a 200mL beaker, add 60mL of water, and operate according to 4.2.1.4 of GB/T5009.39-2003 starting from "Start the magnetic stirrer..."
4.1.3 Result calculation, precision
Same as 4.2.1.5 and 4.2.1.6 of GB/T5009.39-2003. 4.2 Salt (calculated as sodium chloride)
4.2.1 Principle, reagents, instruments
Same as 4.3.1~4.3.3 of GB/T5009.39-2003. 4.2.2 Analysis steps
Pipette 2.0mL of 4.1.2 dilution into a 200mL conical flask, add 100mL of water and 1mL of potassium chromate solution (50g/L), and mix. The following operations are carried out according to the law starting from "using silver nitrate standard solution (0.100mol/L)" in 4.3.4 of GB/T5009.39-2003. 4.2.3 Calculation of results and precision www.bzxz.net
Same as 4.3.5 and 4.3.6 of GB/T5009.39-2003. 327
GB/T5009.40--2003
4.3 Total acid
4.3.1 Principle, reagents, instruments
Same as 4.4.1~4.4.3 of GB/T5009.39-2003. 4.3.2 Analysis steps
Pick up 10.0ml of the diluent of 4.1.2, and proceed as per 4.2.1.4 of GB/T5009.39-2003 starting from “Place in a 200ml beaker…”. Take 70ml of water and do a reagent blank test at the same time. 4.3.3 Calculation results
Same as 4.4.5 in GB/T5009.39--2003. 4.3.4 Precision
Same as 4.4.6 in GB/T5009.39-2003. 4.4 Arsenic
Operate in accordance with GB/T5009.11.
Operate in accordance with GB/T5009.12.
4.6 Aflatoxin B
Operate in accordance with GB/T5009.22.
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