GB/T 5009.9-2003 Determination of starch in foods

This standard specifies the method for determining starch content in foods. This standard is applicable to the determination of starch content in foods. GB/T 5009.9-2003 Determination of starch in foods GB/T5009.9-2003 Standard download decompression password: www.bzxz.net

ICs6/.040
China National Standard
GB/T5009.9--2003
GB/T5009.9·.935
Determination of starch in foods
Determination of starch in foods Issued 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/T5009.9—2003 This standard is compared with GB/T 5009.9--1985. The main modifications are as follows: The Chinese name of the standard is changed to "Determination of starch in foods"; The implementation is GB/T 2000 1.42CC11 Standard Compilation Rules Part 4: Chemical Analysis Methods This standard is proposed and issued by the Ministry of Health of the People's Republic of China. This standard was drafted by the Ministry of Health of the People's Republic of China. This standard was issued in 1985 and is the first revision. 1 Scope Determination of starch in food This standard is applicable to the determination of nicotine content in food. 2 Normative references GB/T 5009.9--2003
The following clauses are applicable to this standard through reference. For referenced documents with a specified date, all subsequent revisions (not including revisions) are not applicable to this standard. However, the parties who reached or proposed this standard are requested to study whether the latest version of the referenced documents can be used. For any referenced documents that are not specified, the latest version shall apply to this standard. GBT5003.7200 5 Determination of fast reduction in food T909.8—2005 Determination of fast reduction in food
Method 1 Enzymatic hydrolysis method
3 Principle
After removing fat and free sugar, the flour is hydrolyzed into double-grinded starch with amylase, and then the double-grinded starch is hydrolyzed into single-grinded starch. After the reduction process, it is determined and converted into starch. 4 Reagents
4.2 Starch solution (5g/L): Weigh 0.5% starch and add 102ml water for hydrolysis. Add benzene or trichloromethane: Avoid direct sunlight, keep the mixture in a cool place.
4.3 Melt: Weigh 3.5 ml potassium iodide in 22 ml water, add 1.3 ounces, and dissolve to 100 ml water. 4.4 Ethylene reduction <85%.
4.5# Test 3/500%7-2003 No. 3 B/T5309.8-2003 No. 4 5 Analysis steps
5.1 Sample preparation
You take 2008~5.00R sample, first use 5UmL acetone in a foldable funnel to wash away fat, then use about 1lL ethanol [85ml) to wash away active sugars, weigh the residue and transfer it to a 250ml beaker, wash the filter paper and the funnel with 50ml water, and add the washing liquid to the whole cup, put the bone in a boiling water bath, heat for 15min, turn it into powder, cool to below 30℃, add 23ml starch, keep warm for 55℃-60℃ for 1h and stir from time to time. Then collect 1 drop of this solution, and the blue color will not flow out. Then heat the sample again. 2 drops of starch will continue to fall out, keep warm until the color is no longer visible. Heat to the bottom, cool and transfer to a 25L volumetric flask, add 1% saline to the mixed solution, filter and discard the visible liquid, take the liquid, add 5L brine into a 25L conical flask, install a reflux apparatus and reflux in water for 1 b, cool and add 2 drops of formaldehyde as an indicator, the hydrogenation rate (/ 3) is 0.03%, transfer the liquid to a 100mL volumetric flask, add water to the mark: drain and set aside. 5.2 Determination Follow 5.2 and 5.1 of G/TFC9.7-2003: At intervals, measure 5 ml of water and compare the aldehyde powder with that of the sample. Use the same method to make a reagent blank test GB/T5009.9-2003. Calculation of results Follow the formula: (A - A) X0.9
#×0/250×V/100：00×1Gg
Wu Zhong:
The content of the test sample is in grams (100 grams): The mass of the reducing auxiliary in the positive sample is determined, the unit is gram (): The mass of the reducing auxiliary in the positive sample is determined, the unit is gram (): The mass of the reducing auxiliary in the positive sample is determined, the unit is gram (): The mass of the reducing auxiliary in the positive sample is determined, the unit is gram (): The mass of the reducing auxiliary in the positive sample is determined, the unit is gram (): The mass of the reducing auxiliary in the positive sample is determined, the unit is gram (): The mass of the reducing auxiliary in the positive sample is determined, the unit is liter (mL) The result is expressed in decimal places.
7 Precision
The precision was obtained by two independent determinations under three-dimensional recording. The absolute value of the result is not scientifically estimated by the arithmetic mean. 1. The second method is acid hydrolysis method. Principle: After the rice is processed to remove the fat and peel, the starch in the leaves is hydrolyzed with acid to release the reduced starch, and then the reduction clock is determined. The slices are 2 parts or 4 parts, 1 part ether, 1 part alcohol (.). 2 part hydrochloric acid (1+1) 2 part oxidation solution (48/) 3 part oxidation solution (1UU/L) 4 part lead acetate (200/1): 9. E methyl red indicator solution; 7, ion solution (3 9.10 Other reagents are the same as those in CB/T5009,7-2913. 10 Apparatus 10, water pipe steel. 0.2 Time 1200min 10.3 Flow test and trap: bottle. 11 Analysis steps 11.1 Dried samples: 2.10-5,00g should be crushed for more than 10 days. Sieve the sample: put it in a slow pressure funnel and use a small amount of sample to remove acetaldehyde: use 0.85 alcohol several times to remove the residue, remove the free substances, and leave 1 ethyl solution. Wash the residue in the hot funnel with 10 water and transfer it to the 10-meter group. Add 0ml hydrochloric acid (1-1) and connect the condenser. Put it in a micro-water solution and reflux for 1: After half of the reflux, immediately put it in running water to cool. After the sample is hydrolyzed and cooled: add 2 drops of methyl red Liquid, first with sodium hydrogen sulfide suspension (400 / L> wide yellow, then with 30% (11: 1) until the hydrolyzed liquid turns red. The color of the hydrolyzed liquid is darker, can be tested with precision H test, the pH of the sample hydrolyzed is about 7. Then add 20mT. acetic acid solution (200g / L) to help put 10in. Then 20mT. sodium hygroscopic acid (10/1.) to remove excess sodium hydride: after the gradient, transfer the individual parts and the reduced blood into a 500 volume bottle, wash the standard bottle with water, wash and combine the base bottle Small, add water to dilute the single scale, discard the initial filtration r1 filtrate for practical testing, 11.2 Wide vegetables, water only, various external grains and beans, baby food containing water, etc. After preparation: add the middle part of the aquatic group cotton crusher to make a slurry (burned, the fruit must be washed first, the edible part of the gland T), collect 5.00m--0.00g of the hook (the chain sample can be directly measured), = 25 (/mT. Conical bottle, add 13)mT of the drop rate (the first test), remove the residual ethylene with a paper filter, and then use 3m1, and the process is combined twice to remove ethylene. The following is based on [1, 1 "month 150m5% ethylene, etc.". 12 Determination
I GB/T3009.7.-3003 5.,. and 5.4 Operation: 13 Result Calculation
Test group standard calculation.
In the formula,
mXV/5(x0m×200
calorie content of starch, unit is gram per gram (more than C): A.
then determine the mass of reduced calorie in the sample after hydrolysis, unit is A (mg): the average mass of the reagent from the sample, unit is gram) (sample mass), unit is point (!):
V: a pressure test to determine the hydrolysis liquid level, unit is liter (L) GC
select the overall limit space as liter (calorie): the original calorie (in kcal) is converted into starch conversion coefficient, the results are shown in this table: Chapter 6:
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