GB/T 12729.7-2008Spices and condiments -- Determination of total ash (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 7.

This part corresponds to the ISO 928:1997 "Spices and condiments - Determination of total ash" (in English), non-equivalent.

The main differences are.

--- Remove the ISO 928:1997 normative technical documents ISO 3696 "laboratory water analysis specifications and test methods";

--- Increased testing of precision requirements, an increase of "8.3 repeatability" in order to improve the measurement accuracy;

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

--- Remove the ISO 928:1997 Appendix A.

This part is GB/T 12729.7-1991 "Spices and condiments - Determination of total ash" amendment. And GB/T 12729.7-Compared to 1991, no specific technical content changes made some editorial changes in the format and text, the Chapter 9, "allows poor" technology within Increased tolerance to a new 8.3.

This Part replaces GB/T 12729.7-1991.

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 total ash spices and condiments.

This section applies to the determination of total ash Spices and condiments.

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)

Principle 3

Sample after carbonization temperature of 550 °C ± 25 °C burned to constant weight, weighed residual inorganic.

4 Reagents

Hydrochloric acid solution (1 + 5).

5 Key Equipment

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

5.2 porcelain crucible.

5.3 dryer.

5.4 Electric hot plate or water bath.

5.5 thermostat furnace.

5.6 Furnace temperature. 550 °C ± 25 °C.

6 Preparation, samples

According to GB/T 12729.2 sampling, according to GB/T 12729.3 samples were prepared.

7 Procedure

Prepare 7.1 crucible the crucible was immersed in hydrochloric acid solution, heated to boiling 10min ~ 60min, washed, dried, burning at 550 °C ± 25 °C high temperature electric furnace Remove the crucible when burning 4h, until the furnace temperature dropped to 200 °C, move them into the dryer to cool to room temperature, weighed (accurate to 1mg). Repeat burning to two successive weighing the difference does not exceed 1mg to constant weight.