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GB/T 5009.18-2003 Determination of Fluorine in Foods

GB/T 5009.18-2003 Determination of Fluorine in Foods

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Basic Information
  • Translated By:ChemLinked
  • Release Date:Aug 11, 2003
    Implement Date:Jan 01, 2004
     
  • Pages:24
    Format:Electronic Edition (Adobe PDF)
    Language:EN&CN
  • Created on:Jun 03, 2021
    Last Updated On:Jun 03, 2021
     
Background

This standard specifies the determination method of fluorine in grains, vegetables, fruits, beans and their products, meat, fish, eggs, etc.

This standard applies to the determination of fluorine in foods. The fluorine ion selective electrode method is not applicable to the test sample with high fat content and without ashing treatment, such as peanuts and fatty meat, etc.

Contents

1 Scope

2 Principle

3 Reagents

4 Apparatus

5 Analysis Procedures

Method I Diffusion-Fluorine Reagent Colorimetric Method

Method II Ashing Distillation-Fluorine Reagent Colorimetric Method

Method III Fluorine Ion Selective Electrode Method