GB/T 5009.41-2003 Analytical methods for hygienic standards of vinegar

This standard specifies the analysis methods of various hygienic indicators of vinegar. This standard is applicable to the analysis of various hygienic indicators of vinegar. GB/T 5009.41-2003 Analysis methods of hygienic standards for vinegar GB/T5009.41-2003 Standard download decompression password: www.bzxz.net

ICS67.040
National Standard of the People's Republic of China
GB/T5009.41—2003
Replaces GB/T5009.41-1996
Method for analysis of hygienic standard of vinegar
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/T5009.41-—2003
This standard replaces GB/T5009.41--1996 "Method for analysis of hygienic standard of vinegar". Compared with GB/T5009.41-1996, 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. 330
1 Scope
Analysis methods for hygienic standards of vinegar
This standard specifies the analysis methods for various hygienic indicators of vinegar. This standard is applicable to the analysis of various hygienic indicators of vinegar. 2 Normative references
GB/T5009.41-2003
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 who 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. 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 method for hygienic standard of soy sauce 3 Sensory inspection
3.1 Take 2mL of sample and place it in a 25mL stoppered colorimetric tube, add water to the scale, shake, and observe the color and clarity. It should not be turbid and there should be no precipitation. 3.2 Take 30mL of sample and place it in a 50mL beaker for observation. There should be no suspended matter, no floating film, and no "vinegar eel" or "vinegar lice". 3.3 Stir the sample in the beaker with a glass rod. It should not taste astringent and have no other unpleasant odors or peculiar smells. 4 Physical and chemical tests
4.1 Total acid
4.1.1 Principle||tt ||The main component of vinegar is acetic acid, which contains a small amount of other organic acids. It is titrated with sodium hydroxide standard solution and the pH8.2 endpoint is determined with an acidometer. The result is expressed in acetic acid.
4.1.2 Reagents
Standard sodium hydroxide titration solution (c(NaOH)=0.050mol/L). 4.1.3 Instruments
Same as 4.2.1.3 in GB/T5009.39--2003. 4.1.4 Analysis steps
Put 10.0mL of sample into a 100mL volumetric flask, add water to the scale, and mix. Pipette 20.0ml, put it into a 200ml beaker, add 60mL of water, and operate according to 4.2.1.4 in GB/T5009.39-2003 from "Start the magnetic stirrer....\". At the same time, perform a reagent blank test.
4.1.5 Calculation of results
The total acid content in the sample (in terms of acetic acid) is calculated according to formula (1). X - (VV)xcX 0. 060 x 100
VX10/100
Wherein:
X—-the total acid content in the sample (in acetic acid), in grams per 100 milliliters (g/100mL); V-
-the volume of sodium hydroxide standard titration solution consumed by the sample diluent for determination, in milliliters (mI.): (1)
GB/T5009.41—2003
V, the volume of sodium hydroxide standard titration solution consumed by the reagent blank, in milliliters (mL)-the concentration of sodium hydroxide standard titration solution, in moles per liter (mol/L); 0.060wwW.bzxz.Net
the mass of acetic acid equivalent to 1.00mL sodium hydroxide standard solution (c (NaOH) = 1.000mol/L), in grams (g);
V-the volume of the sample, in milliliters (mL). The calculation result shall be rounded to three significant figures.
4.1.6 Precision
The absolute difference between two independent determination results obtained under repeatability conditions shall not exceed 10% of the arithmetic mean. 4.2 Free mineral acid
4.2.1 Principle
When free mineral acid (sulfuric acid, nitric acid, hydrochloric acid, etc.) is present, the concentration of hydrogen ions increases, which can change the color of the indicator. 4.2.2 Reagents
4.2.2.1 Thymol blue test paper: Take 0.10g thymol blue, dissolve it in 50mL ethanol, add 6mL sodium hydroxide solution (4g/L), and add water to 100mL. Soak the filter paper in this solution, dry it, and store it for later use. 4.2.2.2 Methyl violet test paper: Weigh 0.10g methyl violet, dissolve it in 100mL water, immerse the filter paper in this solution, take it out, dry it, and store it for later use.
4.2.3 Analysis steps
Use a capillary or glass rod to dip a small amount of sample, and apply it to the thymol blue test paper to observe its changes. If the test paper turns into purple spots or purple rings (light purple in the center), it indicates the presence of free mineral acid, and the minimum detection amount is 5g. Different concentrations of acetic acid and glacial acetic acid appear as orange-yellow rings, light yellow in the center or colorless on the thymol blue test paper. Use methyl violet test paper to dip a small amount of sample. If the test paper turns blue or green, it indicates the presence of free mineral acid. 4.3 Lead
Operate according to GB/T5009.12.
Operate according to GB/T5009.11.
4.5 Aflatoxin B
Operate according to GB/T5009.22.
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