Determination of ash in food - AGRICHINA：食品中灰分的测定agrichina.doc

GB National Food Safety Standard GB 5009.4-2010 National food safety standard Determination of Ash in Foods Issued 26-03-2010 Implement 01-06-2010 Issued by Ministry of Health of the Peoples Republic of China Foreword This standard is amended according to China Food Safety law. This standard replaces GB/T5009.4-2003 Determination of ash in foods and GB/T 14770-1993Analysis method of ash in foods . Compared with GB/T 5009.4-2003, the following items are revised: --- This standard is not applied to determination of ash in starch and its derivatives. --- Sample weight is amended according to the different ash content of food. --- Referring to GB/T 14770-1993, analysis of ash content for the products of higher phosphorus level is added, such as bean and bean products, meat and poultry products, egg products, aquatic products, milk and dairy products. ----Calculation formulation is amended. ---- Precision of the method is amended. This standard is proposed and administrated by Ministry of Health of P.R. China. This standard replaces the following editions issued in the past: ----GB/T 5009.4-1985 GB/T 5009.4-2003; --- GB/T 14770-1993. Determination of Ash in Foods 1 Scope This standard specifies the determination method for the total ash in foods. This standard is not applied to the determination of ash in starch and its derivatives. 2 Principle Ash is defined as inorganic substances remaining in the residue after ignition. The ash content is calculated after burning and weighing. Reagents and materials Magnesium acetate ((CH3COO)2Mg·4H2O)): analytical grade. Magnesium acetate solution (80 g/L): Dissolve 8.0 g of magnesium acetate (3.1) to give a final concentration equivalent to 80g/L of the anhydrous form. Magnesium acetate solution (240 g/L): Dissolve 24.0 g of magnesium acetate (3.1) to give a final concentration equivalent to 240g/L of the anhydrous form. Apparatus Muffle furn