GB/T 9695.3-2009Meat and meat products -- Determination of iron content (English PDF)

Foreword

GB/T 9695 "Meat and meat products" consists of the following components.

--- Part 1. Meat and meat products - Determination of free fat content;

--- Part 2. Determination of fatty meat and meat products;

--- Part 3. Meat and meat products - Determination of iron content;

--- Part 4. Determination of total phosphorus content of meat and meat products;

--- Part 5. Meat and meat pH measurement;

--- Part 6. Determination of meat Carmine colorant;

--- Part 7. Meat and meat products - Determination of total fat content;

--- Part 8. Meat and meat products - Determination of chloride content;

--- Part 9. Determination of meat and meat products polyphosphate;

--- Part 10. Meat and meat products BHC and DDT residues determination;

--- Part 11. Meat and meat products - Determination of nitrogen;

--- Part 13. Meat and meat products - Determination of calcium content;

--- Part 14. Determination of starch content of meat products;

--- Part 15. Determination of moisture content in meat and meat products;

--- Part 17. Determination of meat and meat products gluconate -delta- lactone content;

--- Part 18. Meat and meat products - Determination of total ash;

--- Part 19. Meat and meat sampling methods;

--- Part 20. Meat and meat products - Determination of zinc;

--- Part 21. Meat and meat products - Determination of magnesium content;

--- Part 22. Meat and meat products - Determination of copper content;

--- Part 23. Meat and meat products - Determination of hydroxyproline content;

--- Part 24. Meat and meat products - Determination of cholesterol;

--- Part 25. Meat and meat products - Determination of vitamin PP;

--- Part 26. Meat and meat products - Determination of vitamin A;

--- Part 27. Meat and meat products - Determination of vitamin B1;

--- Part 28. Meat and meat products - Determination of vitamin B2;

--- Part 29. Determination of vitamin C content of meat products;

--- Part 30. Meat and meat products - Determination of vitamin E;

--- Part 31. Determination of the total sugar content of meat products.

This section GB/T 39695 Part of.

Of this section refer to the ISO 5517. 1978 "Fruits, vegetables and derived products Determination of iron content 1,10 Philippines spectrophototomereic" and ISO 9526:1990 "Fruits, vegetables and products of iron content by flame atomic absorption spectrometry." this Part replaces GB/T 9695.3-1988 "Meat and meat products - Determination of iron content." this portion of the GB/T 9695.3-1988 compared to the main changes are as follows.

--- Before sample preparation steps increase wet digestion;

--- According to GB/T 1.1-2000 "Standardization Guide Part 1. Standard structure and writing rules" and GB/T 20001.4-2001 "Rules for drafting standards - Part 4. Chemical analysis methods," the original standards and structural adjustment Editorial changes.

This part of the National Standardization Technical Committee of poultry meat products and centralized.

This section drafted by. China Meat Research Center, China Chamber of Commerce Business Standard Centre, Wuhan Disease Control and Prevention System Center, Jiangyin City Product Quality Supervision.

1 Scope

GB/T 9695 provisions of this part of the meat and meat products Determination of iron content.

This section applies to meat and meat products - Determination of iron content.

Atomic absorption method detection limits. 0.2mg/kg; spectrophotometric detection limits. 1.0mg/kg.

2 Normative references

The following documents contain provisions by GB/T 9695 reference in this part of the provisions of this section. For dated references, all subsequent amendments (not including errata content) or revisions do not apply to this section, however, encourage the agreement on this section are parties research using the latest version of the referenced files. For undated reference documents, the latest versions apply to this section.

GB/T 6682 analytical laboratory use specifications and test methods (GB/T 6682-2008, ISO 3696. 1987, MOD) GB/T 9695.19 Meat and meat products - Sampling Methods

3 Atomic Absorption Spectrometry