GB/T 12729.11-2008Spices and condiments -- Determination of cold-water 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 11.

The partial modification of the use of ISO 941. 1980 "Determination of spices and condiments cold water soluble extract" (in English), the main difference Differences are.

--- This part of Chapter 5, "the main instrument" added analytical balance;

--- 8.2 to provide for repeatable, will help improve the accuracy of the method.

This part is GB/T 12729.11-1991 "Spices and condiments - Determination of cold water soluble extract product" amendment. versus GB/T 12729.11-1991 compared to no change in the specific technical content, made some changes in the format and text, will be divided into Chapter 8 8.1, 8.2, the Chapter 9, "allows poor" content to the new "8.2 repeatability" in.

This Part replaces GB/T 12729.11-1991.

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

1 Scope

This section GB/T 12729 specifies the spices and condiments Determination of cold water soluble extract thereof.

This section applies to spices and condiments - Determination of cold water soluble extract thereof.

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 section, the cold water extract combined.

Principle 4

With cold water extracted sample was filtered, dried and weighed to obtain the extract.

5 Main instruments

5.1 volumetric flask. capacity 100mL.

5.2 Pipette. capacity 50mL.

5.3 surface plate.

5.4 filter. medium.

5.5 Oven. Temperature 103 °C ± 2 °C.

5.6 water bath.

5.7 dryer.

5.8 Analytical balance.

6 Sampling

The method according to GB/T 12729.2 specified sampling.

7 Procedure