GB/T 5009.55-2003Method for analysis of hygienic standard of sugars (English PDF)

Foreword

This standard replaces GB/T 5009.55-1996 "Method for analysis of hygienic standard of sugars".

Compared with GB/T 5009.55-1996, this standard is mainly revised as follows.

- FOLLOW the GB/T 20001.4-2001 "Rules for drafting standards - Part 4:

Methods of chemical analysis", to modify structure of the original standard.

1 Scope

This standard stipulates the analysis methods of various health indicators in white sugar, rock sugar, cube sugar, brown sugar, red sugar, starch sugar products and honey.

This standard applies to the analysis of various health indicators in white sugar, rock sugar, cube sugar, brown sugar, red sugar, starch sugar products, and honey.

2 Normative references

The provisions in following documents become the provisions of this Standard through reference in this Standard. For the dated references, the subsequent amendments (excluding corrections) or revisions do not apply to this Standard; however, parties who reach an agreement based on this Standard are encouraged to study if the latest versions of these documents are applicable.

For undated references, the latest edition of the referenced document applies.

GB/T 5009.11 Determination of total arsenic and abio-arsenic in food

GB/T 5009.12 Determination of lead in foods

GB/T 5009.13 Determination of copper in food

GB/T 5009.14 Determination of zinc in food

GB/T 5009.34 Determination of sulfite in food

GB/T 5009.36 Method for analysis of hygienic standard of grains

GB/T 5009.95 Determination of tetracyclines residue in honey

3 Sensory examination

The grains of white granulated sugar shall be uniform, dry and loose, white in color, without colored sugar granules or sugar lumps; the soft sugar's texture is soft.

4 Physical and chemical testing

5 Sensory examination

Rock sugar shall be uniformly white or golden yellow, translucent, with crystal luster, pure sweetness, no peculiar smell or obvious impurities.

6 Physical and chemical testing

7 Sensory examination

Cube sugars shall be white in color, smooth in surface, regular in shape, uniform in crystal, compact in structure, free of impurities or odor.

8 Physical and chemical testing

9 Sensory examination

Starch sugar shall be colorless, light yellow or brownish-yellow translucent viscous liquid, with the normal flavor of starch sugar, no peculiar smell, no impurities, no moldy floating film. Meanwhile it shall comply with the provisions of GB 15203.

10 Physical and chemical testing

11 Sensory examination

11.1 A viscous, transparent or translucent, colloidal liquid at room temperature. Crystallization can occur at low temperatures.

11.2 The color shall be light amber to dark amber in the liquid state.

11.3 It shall have a floral scent unique to honey-source plants, with a sweet taste and no peculiar smell.

12 Physical and chemical testing

13 Sensory examination

The grain is uniform, the color is brownish red or yellow, sweet and slightly molasses, no deliquescent or moldy phenomenon, no visible foreign objects, no odor. It shall comply with the requirements of GB 13104. […]