1 Scope
This standard specifies the method for analysis of various hygienic indexes of the rubber sheet (ring) for food use, which is made of the natural rubber, as the major raw material, and certain auxiliaries.
This standard is applicable to the analysis of various hygienic indexes of the sheet or ring for sealing various bottled fruit juice beverages, spirits, and condiments as well as canned food, which are made of natural rubber, as the major raw material, and certain auxiliaries according to the specific formula.
2 Normative References
The following standards contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments to (excluding correction to), or revisions of, any of these publications do not apply. However, all parties coming to an agreement according to this standard are encouraged to study whether the latest edition of these documents is applicable. For undated references, the latest edition of the normative document is applicable to this standard.
GB 4806.1 "Hygienic Standard for Foodstuff Rubber Products"
GB/T 5009.60-2003 "Method for Analysis of Hygienic Standard of Products of Polyethylene, Polystyrene and Polypropyrene for Food Packaging"
3 Sampling Method
Take the daily output as a batch number, take 500g from each batch and put it into a dry and clean glass bottle, label and note product name, batch number and sampling date. Half of it is used for assay, and the other half shall be preserved for two months for the arbitration analysis.
4 Visual Inspection and Organoleptic Index
The color shall be normal, free from foreign odor, abnormal flavor and foreign body; and the organoleptic index shall be in accordance with those specified in GB 4806.1.
Contents
Foreword I
1 Scope
2 Normative References
3 Sampling Method
4 Visual Inspection and Organoleptic Index
5 Sample Processing
6 Soaking Condition
7 Evaporation Residues
8 Potassium Permanganate Consumption
9 Zinc
10 Heavy Metal
