GB/T 12532-2008Determination of total ash content in edible mushroom (English PDF)

Foreword

This standard replaces GB/T 12532-1990 "Edible Determination of ash." this standard and GB/T 12532-1990 compared to major changes are as follows.

--- According to GB/T 1.1-2000 "Standardization Guide Part 1. Standard structure and write rules" of standard text format it has been revised;

--- The standard formerly known by the English name "Determinationofashinediblefungi" to "Determinationofash contentinediblemushroom ";

--- Scope from "Edible" to "edible mushrooms and their products";

--- Remove the "reference standard";

--- Added "sampling" requirement;

--- Modify ashing temperature "600 °C" is 525 °C ± 25 °C;

--- Modify sample weight "2g ~ 10g" to "4.0g ~ 25.0g";

--- Revised the "measurement result calculation method", the "dry, fresh samples of ash determination" are combined, not to distinguish, depending on the properties of the sample is determined Weigh the sample volume. Added "result indicates" revised "allowable difference." the standard proposed by China Federation of Supply and Marketing Cooperatives.

The standard by the China Federation of Supply and Marketing Cooperatives Kunming Institute of Edible Fungus.

This standard is mainly drafted by. China Federation of Supply and Marketing Cooperatives Kunming Institute of Edible Fungus.

1 Scope

This standard specifies the method for determination of edible fungi and products of ash.

This standard applies to edible mushrooms fruiting bodies, mycelium and products measuring ash content.

2 Terms and definitions

The following terms and definitions apply to this standard.

The sample was obtained after high temperature burning residue.

Principle 3

After the sample was carbonized at 525 °C ± 25 °C temperature of ignition to constant weight, saying the quality of the sample residue ash content.

4 Instruments and equipment

4.1 resistance furnace temperature. 1000 °C.

4.2 Crucible. 60mL ~ 90mL silica crucible or a porcelain crucible.

4.3 water bath.

4.4 electric oven.

4.5 dryer. fitted with an efficient desiccant.

4.6 Analysis of balance. a sense of the amount of 0.0001g.

5 Measuring step