GB 13107-1991 Hygienic standard for the limit of rare earth elements in plant-derived foods
Basic Information
Standard ID:
GB 13107-1991
Standard Name: Hygienic standard for the limit of rare earth elements in plant-derived foods
Chinese Name:
植物性食品中稀土限量卫生标准
Standard category:National Standard (GB)
state:Abolished
Date of Release1991-06-07
Date of Implementation:1992-03-01
Date of Expiration:2005-10-01
standard classification number
Standard ICS number:Food Technology >> 67.040 Food Comprehensive
Standard Classification Number:Medicine, Health, Labor Protection>>Health>>C53 Food Hygiene
Publication information
other information
Review date:2004-10-14
Drafting unit:Food Hygiene Inspection Institute, Ministry of Health
Focal point unit:Ministry of Health
Introduction to standards:
GB 13107-1991 Hygienic Standard for Rare Earth Limits in Plant-Based Foods GB13107-1991 Standard download decompression password: www.bzxz.net
Some standard content:
National Standard of the People's Republic of China
Tolerance limit of rare earths in plant-foods Subject content and scope of application
GB 13107--91
This standard specifies the hygiene limit and inspection method for rare earths in cereals, fruits and vegetables (except spinach). This standard applies to cereals, fruits and vegetables (except spinach). Reference standardsbzxZ.net
GB13108 Determination of rare earths in plant-based foods 3 Terms and terms
3.1 Rare earth
General term for elements of the first group of the periodic table, yttrium and lanthanide elements. Physical and chemical indicators
Physical and chemical indicators are shown in the table below.
Rice, corn, wheat (calculated as raw grain)
Vegetables (calculated as fresh samples)
Fruits (calculated as fresh samples)
Peanut kernels, potatoes
Note: The rare earth index is calculated as the total amount of rare earth oxides. 5 Inspection method
According to GB13108.
The Ministry of Health of the People's Republic of China approved 322 on June 7, 1991
Standard, mg/kg
Implemented on March 1, 1992
Additional instructions:
This standard was proposed by the Health Supervision Department of the Ministry of Health. GB1310791
This standard was drafted by the Food Hygiene Supervision and Inspection Institute of the Ministry of Health, the Liaoning Provincial Food Hygiene Supervision and Inspection Institute, the Hunan Provincial Health and Epidemic Prevention Station, the Fujian Provincial Health and Epidemic Prevention Station, the Shanghai Food Hygiene Supervision and Inspection Institute, and the Fuzhou Municipal Health and Epidemic Prevention Station. The main drafters of this standard are Su Dezhao, Zhai Yongxin, Xiang Liangdi, Shen Wen and Sun Xiuqin. The Ministry of Health has entrusted the Ministry of Health to be the technical unit responsible for the interpretation of this standard.
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