GB 5009.28-2016 National Food Safety Standard Determination of Benzoic Acid, Sorbic Acid and Saccharin Sodium in Foods

GB 5009.28-2016 National Food Safety Standard Determination of Benzoic Acid, Sorbic Acid and Saccharin Sodium in Foods

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Basic Information
  • Translated By:ChemLinked
  • Release Date:Dec 23, 2016
    Implement Date:Jun 23, 2017
     
  • Pages:28
    Format:Electronic Edition (Adobe PDF)
    Language:EN&CN
  • Created on:Nov 19, 2020
    Last Updated On:Nov 19, 2020
     
Background

This standard specifies the methods for determination of benzoic acid, sorbic acid and saccharin sodium in foods.

Method I of this standard applies to the determination of benzoic acid, sorbic acid and saccharin sodium in foods; Method II applies to the determination of benzoic acid and sorbic acid in soy sauce, fruit juice and jam.

Contents
  1. Scope

  2. Method I Liquid chromatography

  3. Method II Gas chromatography

  • Principe

  • Reagents and materials

  • Apparatus and equipment

  • Analysis procedures

  • Expression of analysis results

  • Precision

  • Others

Annex A Liquid chromatogram of benzoic acid, sorbic acid and saccharin sodium

Annex B Gas chromatogram of benzoic acid and sorbic acid standard solution (100 mg/L)