GB/T 12729.9-2008Spices and condiments -- Determination of acid-insoluble 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 is Part 9 GB/T 12729 of.

The partial modification of the use of ISO 930:1997 "Spices and condiments - Determination of acid insoluble ash" (in English), the main differences are.

--- This section makes provision for the detection accuracy, an increase of "8.2 repeatability";

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

--- Remove the ISO 930:1997 Appendix A.

This part is GB/T 12729.9-1991 "Spices and condiments - Determination of acid insoluble ash," the amendment. versus GB/T 12729.9-1991 compared to the main differences are as follows.

--- According to ISO 930:1997 regulations, instead of "water-insoluble ash" to determine the acid-insoluble ash, Part 2, "Normative Cited documents "in the deletion of GB/T 12729.8" Spices and condiments - Determination of water-insoluble ash, "Chapter 3," and the term Definition "and Chapter 4," principle "also deleted and" water-insoluble ash "relevant content;

--- This section is divided into 8.1, 8.2, Chapter 8, Chapter 9, will "allow poor" content to the new "8.2 repeatability" in.

This Part replaces GB/T 12729.9-1991.

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 acid insoluble ash.

This section applies to the determination of spices and condiments acid insoluble ash.

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 12729.7 Spices and condiments - Determination of total ash (GB/T 12729.7-2008, ISO 928:1997, NEQ)

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, total ash residue with hydrochloric acid treated.

Principle 4

Total ash was treated with hydrochloric acid, filtered, ashing, weighing the residue after ashing.

5 Reagents

5.1 hydrochloric acid solution (1 + 9).

5.2 silver nitrate solution [Ba (AgNO3) = 0.59mol/L].

6 Main instruments

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

6.2 water bath.

6.3 Quantitative filter paper.

6.4 dryer.

6.5 Analytical balance.

7 Procedure