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
