标准编号:	GB/T 5009.29-2003
中文名称:	食品中山梨酸、苯甲酸的测定
英文名称:	Determination of sorbic acid and benzioc acid in foods
中标分类:	C53    食品卫生
行业分类:	GB    国家标准
ICS分类:	67.040 67.040    食品综合 67.040
发布机构:	国家质量监督检验检疫总局
发布日期:	2003-8-11
实施日期:	2004-1-1
标准状态:	被替代
被新标准替代:	GB 5009.28-2016 食品安全国家标准 食品中苯甲酸、山梨酸和糖精钠的测定
被替代日期:	2017-6-23
替代旧标准:	GB/T 5009.29-1996 食品中山梨酸、苯甲酸的测定方法
翻译语言:	英文
文件格式:	PDF
中文字符数:	8000 字
翻译价格(元):	420.00 元
交付时间:	付款后 1 个工作日

This standard specifies the methods for determining the contents of sorbic acid and benzoic acid in foods such as soy sauce, fruit juice and jam.

This standard is applicable to the determination of sorbic acid and benzoic acid contents in foods such as soy sauce, fruit juice and jam.

Minimum detectable concentration: minimum detectable quantity for gas chromatography is 1 μg; in case of a 1 g sample for gas chromatography, the minimum detectable concentration is 1 mg/kg.

Foreword i
1 Scope
Method I Gas Chromatography
2 Principle
3 Reagents
4 Apparatus
5 Analytical Procedure
Method II High Performance Liquid Chromatography
6 Principle
7 Reagents
8 Apparatus
9 Analytical Procedure
Method III Thin Layer Chromatography
10 Principle
11 Reagents
12 Apparatus
13 Analytical Procedure
Qualitative Test of Banned Preservatives
14 Boric Acid and Borax
15 Salicylic Acid