This standard specifies the analysis method of the hygienic index of pickled vegetables. This standard is applicable to the analysis of various hygienic indexes in various pickled vegetables, fermented and non-fermented pickled vegetables and pickled vegetables. GB/T 5009.54-2003 Analysis method of hygienic standard of pickled vegetables GB/T5009.54-2003 standard download decompression password: www.bzxz.net

ICS67.040
National Standard of the People's Republic of China
GB/T5009.54—2003
Replaces GB/T5009.54-1996
Method for analysis of hygienic standard of picked vegetables
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/T5009.54—2003
This standard replaces GB/T5009.54-1996 "Method for analysis of hygienic standard of picked vegetables". Compared with GB/T5009.54—1996, the main modifications of this standard are as follows: The structure of the original standard has been modified in accordance with GB/T20001.4-12001 "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, revised for the first time in 1996, and this is the second revision. 446
1 Scope
Analysis methods for hygienic standards of pickled vegetables
This standard specifies the analysis methods for hygienic indicators of pickled vegetables. GB/T5009.54—2003
This standard is applicable to the analysis of various hygienic indicators in various pickled vegetables, fermented and non-fermented pickled vegetables and pickled vegetables. 2 Normative references
The clauses in the following documents become the clauses of this standard through reference in this standard. For any dated referenced document, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, parties to an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For any undated referenced document, the latest version applies to this standard. GB2714 Hygienic Standard for Pickled Vegetables
GB/T5009.3 Determination of Moisture in Food
GB/T5009.11 Determination of Total and Inorganic Arsenic in FoodGB/T5009.12 Determination of Lead in Food
GB/T 5009.28
GB/T 5009.29
GB/T 5009.33
Determination of sodium saccharin in food
Determination of sorbic acid and benzoic acid in food
Determination of nitrite and nitrate in foodGB/T5009.35
5Determination of synthetic colorants in food
GB/T5009.39--2003Analysis method for sanitary standard of soy sauceGB/T5009.51—2003
Analysis method for sanitary standard of non-fermented bean products and gluten3Sensory inspection
It should have the color, aroma and taste inherent in pickled vegetables. It should not contain impurities, peculiar smell, peculiar smell, and mildew. It should meet the requirements of GB2714. 4Physical and chemical inspection
4.1Moisture
Operate according to the direct drying method in GB/T5009.3. 4.2 Monument
According to GB/T5009.11.
According to GB/T5009.12.
4.4 Food additives
4.4.1 Preservativesbzxz.net
According to GB/T5009.29.
4.4.2 Sweeteners
According to GB/T5009.28.
4.4.3 Colorants
According to GB/T5009.35.
4.5 Salt
According to 4.8 of GB/T5009.51-2003. 447
GB/T5009.54—2003
4.6 Total acid
According to 4.6 of GB/T5009.51-2003. 4.7 Amino acid ammonia
According to 4.2 of GB/T5009.392003. 4.8 Nitrite
According to GB/T5009.33.
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