This standard specifies the method for determining the sucrose content in foods. This standard is applicable to the determination of sucrose content in foods. GB/T 5009.8-2003 Determination of sucrose in foods GB/T5009.8-2003 Standard download decompression password: www.bzxz.net

IC'S 67. 040
National Standard of the People's Republic of China
GB/T5009.8—2003
0500s.51935
Determination of saccharose in foods
Determination of saccharose in foods2003-08-11Promulgated
Ministry of Health of the People's Republic of China
China National Standardization Administration
Implementation on 2004-01-01
CB/T5009.8—2003
This standard replaces CB/T5009.8-198 "Determination of saccharose in foods". Compared with GH/T5009.8-1965, this standard mainly adopts the following changes! The Chinese name of the standard has been changed. The Chinese name of the standard is the determination of extracts in food in accordance with GB/120001.4-2301. The chemical analysis method is the method for the determination of extracts in food. The standard has been changed. This standard is issued by the Ministry of Health of the People's Republic of China and is under the jurisdiction of the Ministry of Health. This standard was drafted by the Food Hygiene Supervision and Inspection Institute of the Ministry of Health. This standard was first issued in 1985 and this is the first revision. 1 National Standard for the determination of sucrose in food. This standard is applicable to the determination of the content of sucrose in dry food. 2 Normative references GB/T 5009.8—2003
The clauses in the following documents become the clauses of this standard through reference. For any referenced document with a specified date, its subsequent version (including the internal rate of the current model) or revision shall not be applicable to this standard. However, the parties who reach an agreement based on this standard are encouraged to consider whether the latest version of these documents can be used. For any referenced document with a specified date, its revised version shall be applicable to this standard. GBT5009.7CC3 Determination of the 3-degree raw material in the product 3 Principle
Test sample final After removing the egg white, the sugars are converted into the original by acid and water, and the content of the original before and after hydrolysis is determined by reducing agent.
4 Test method
4.1 Film (111): 0 ml. 100 mL of water is required for the hydrolysis rate.4.2 Sodium hydroxide solution (2002/1.)
4.3 Base solution: Take 10% sodium hydroxide solution and dehydrate it with ethanol: the product is diluted to 1.4.4 Other reagents are as given in GB/T 509.7-20031 Chapter 3. 5 Receiver
Same as GB/T 509.7-2003 4.6 Analysis Steps: 50 ml of the test solution prepared in 13/6039.7-200s.1 is added to 10 ml of each solution. One portion is added with 5 ml of required acid (1-1). Heat for 51 in 68-70% aqueous solution. After cooling, add two portions of heavy red indicator solution. Dissolve in 2% sodium hydroxide (2UUg/L) and stir until it is soluble. Drain water to the mark. Another portion is directly diluted with water and added with 100 ml of the long-term separation of G/T5n07-209015.2.5.3 and 5.1. Special determination: 7 results calculation period www.bzxz.net
Take the standard as the standard and calculate the sucrose content of the test rod according to formula 1), X=(RRxUss
- the unit is gram per 100 grams or gram per liter 1/100R: after hydrolysis, the unit is gram per 100 grams or gram per liter 1/100R: the unit of reducing sugar content without hydrolysis is gram per gram (or g/100mI3). The unit of reducing sugar content without hydrolysis is gram per gram (or g/10Gml: R
is also converted to the effective calculation result of the energy spelling. The effective number is retained.
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