This standard specifies the determination method of boric acid in foods.
This standard is applicable to determine the boric acid in foods like aquatic products, meat products (meatballs and fish balls), beans, cooked wheaten food, bean curd sticks, rice dumplings, cakes and soya sauce.
Detection limit of this standard: 2.50mg/kg for colorimetric method with curcuma extracted with ethyl hexanediol-trichloromethane (Method I); 1.00mg/kg for inductively coupled plasma atomic emission spectrometry (ICP-AES) while 0.20mg/kg for inductive coupled plasma mass spectrometry (ICP-MS) (Method II).
Foreword I 1 Scope 2 Normative References 3 Principle 4 Reagents 5 Instruments and Apparatus 6 Analysis Procedure 7 Precision 8 Principle 9 Reagents 10 Instruments and Apparatus 11 Analysis Procedure 12 Calculation 13 Precision Appendix A (Informative) Microwave Digestion Conditions Appendix B (Informative) ICP-AES or ICP-MS Determination Conditions
