GB/T 5009.50-2003 Analytical methods for hygienic standards of cold drinks

This standard specifies the analysis method of sanitary indexes of cold drinks. This standard is applicable to the analysis of sanitary indexes of popsicles, ice cream, soda, artificially prepared fruit-flavored water and fruit-flavored dew, fruit juice, sour plum soup, edible ice cubes, bulk low-sugar beverages, salt soda, mineral beverages, fermented beverages, cola-type beverages and similar cold drinks. GB/T 5009.50-2003 Analysis method of sanitary standard of cold drinks GB/T5009.50-2003 standard download decompression password: www.bzxz.net

1cs 7.040
National Standard of the People's Republic of China
CB/T5009.50—2003
Replaces GK/15004,5N--1596
Meihoul for analysis of hygienic standardof cold drink and fods
2003-08-11 Issued
Ministry of Health of the People's Republic of China
Standardization Administration of the People's Republic of China
Implementation on 2004-01-01
GB/T5009.50—2003
This international standard replaces G/15309.50--1998&Methods of analysis of hygienic standardof cold drink and fods. Compared with 6/T5000,30-1006, this standard has the following major changes: It is written in accordance with GB/20M1,4-201 standard and is subject to revision. The standard has not been finalized and is proposed and managed by the Ministry of Health of the People's Republic of China. This standard is drafted by the Beijing Health and Epidemic Prevention Station. Part 3: Chemical analysis methods This standard was first issued in 198F: and revised for the first time in 1996. This is the second revision. 428
1 Standard analysis methods for hygienic standards of cold drinks
This standard specifies the hygienic indicators and analytical methods for cold drinks. CB/I5009.50—2003
This standard is applicable to the analysis of various hygienic indicators of ice, ice supply, artificial water, fruit juice, sour soup, ice cubes, bulk low-sugar beverages, salt water, spring beverages, fermented beverages, cola beverages and similar cold products. 2. Normative references
The following documents are used as the terms of this standard through the application of this standard. The referenced documents with the date of reference are all the amendments or revisions that come with them; however, the latest version of this document that is not in the date of reference or agreement is applicable to this standard. All referenced documents without the date of reference and their latest versions are applicable to this standard. GH 09.11 Determination of total nutrients and optical microscope in food GB/T5009.12 Determination of sodium ions in food GB50014 Determination of benzoic acid and behenic acid in food B/T59.29 Determination of benzoic acid and behenic acid in food /T5303.35 Determination of synthetic coloring agents in food 3 Physical and chemical tests 3.1 Take more than 2 samples of solid test pieces, place them in a clean and dry beaker, and crush them with a sieve to observe whether there is normal color and taste of the sample, and whether there is any foreign smell, foreign matter or foreign matter. 3.2 Collect 30L of the liquid sample after extraction, and observe it in a clean and dry beaker. It should have the normal color and taste of the sample, and no foreign smell, foreign matter or foreign matter. 4 Physical and chemical tests According to B/T5009.11.
According to GJ3/T5009.12.
According to B/T5009.13.
4.4 Food additiveswwW.bzxz.Net
4.4.1 Preservatives
According to H/T5009. to change
4.4.2 Colorants
According to G/T5003.15,
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