GB/T 12729.10-2008Spices and condiments -- Determination of ethanol -- Soluble extract (English PDF)

Foreword

GB/T 12729 "Spices and condiments" consists of the following components.

--- GB/T 12729.1 Spices and condiments name

--- GB/T 12729.2 Spices and condiments - Sampling Methods Preparation --- GB/T 12729.3 Spices and seasoning powder sample analysis

--- GB/T 12729.4 Spices and condiments - Determination of fineness of grinding (hand sieving method) Determination --- GB/T 12729.5 spices and condiments extraneous matter content

--- GB/T 12729.6 Spices and condiments - Determination of moisture content (distillation)

--- GB/T 12729.7 Spices and condiments - Determination of total ash

--- GB/T 12729.8 Spices and condiments - Determination of water-insoluble ash Determination --- GB/T 12729.9 Spices and condiments acid insoluble ash

--- Determination of GB/T 12729.10 Spices and condiments alcohol extract

--- GB/T 12729.11 Spices and condiments - Determination of cold water-soluble material extraction Determination --- GB/T 12729.12 Spices and condiments non-volatile ether extract Determination --- GB/T 12729.13 Spices and condiments dirt this section GB/T 12729 Part 10.

The partial modification of the use of ISO 940. 1979 "Spices and condiments - Determination of alcohol extract" (in English), the main differences are.

--- This section makes provision for the detection precision, an increase of "9.2 repeatability";

--- This part of the test report is not specified.

This part is GB/T 12729.10-1991 "Spices and condiments - Determination of alcohol extract of" amendment. versus GB/T 12729.10-1991 compared to no change in the specific technical content, made some changes in the format and text, will be divided into Chapter 9 9.1, 9.2 two, the Chapter 10, "allows poor" content to a new increase of 9.2.

This Part replaces GB/T 12729.10-1991.

This part by the China Federation of Supply and Marketing Cooperatives and focal points.

1 Scope

This section GB/T 12729 specifies the method for determination of spices and condiments alcohol extract.

This section applies to the determination of spices and condiments alcohol extract.

2 Normative references

The following documents contain provisions which, through reference GB/T 12729 in this section constitute provisions of this section. For dated reference documents Member, all subsequent amendments (not including errata content) or revisions do not apply to this section, however, encouraged to reach under this section Parties to research agreement to use the latest versions of these documents. For undated reference documents, the latest versions apply to this section.

GB/T 12729.2 Spices and condiments sampling method (GB/T 12729.2-2008, ISO 948. 1980, NEQ) GB/T 12729.3 spices and seasoning powder sample was prepared for analysis (GB/T 12729.3-2008, ISO 2825.

1981, MOD)

3 Terms and Definitions

The following terms and definitions apply to this part of the GB/T 12729 of.

Under the conditions specified in this part, the ethanol extract combined.

Principle 4

Samples extracted with ethanol, filtered, and the extract was dried and weighed.

5 Reagents

Ethanol, 95% (volume fraction).

6 Main instruments

6.1 volumetric flask. capacity 100mL.

6.2 Pipette. capacity 50mL.

6.3 surface plate.

6.4 filter. medium.

6.5 Oven. 103 °C ± 2 °C.

6.6 water bath.

6.7 dryer.

6.8 Analysis of balance. a sense of the amount of 1mg.

7 Sampling

The method according to GB/T 12729.2 specified sampling.