GB 5009.228-2016 Translated English of Chinese Standard. GB 5009.228-2016: National Food Safety Standard - Determination of Volatile Basic Nitrogen in FoodThis Standard specifies determination methods for volatile basic nitrogen in food. This Standard is applicable to determination for volatile basic nitrogen in food that meats are main raw materials, fresh (frozen) animal meats, meat products and processed meat products, animal aquatic products and seafood as well as their conditioning products, pickled egg products such as preserved egg (century egg) and salted egg. |
Contents
Foreword | 4 |
Scope | 5 |
Instruments and equipment | 6 |
Analysis steps | 7 |
Expression of analysis results | 8 |
Precision | 9 |
Instruments and equipment | 10 |
Expression of analysis results | 11 |
Precision | 12 |
Instruments and equipment | 13 |
Analysis steps | 14 |
Expression of analysis results | 15 |
Common terms and phrases
acid or sulfuric acid standard titration add water analysis of hygienic aquatic products arithmetic mean blue ethanol solution bone spurs Boric acid solution bromocresol green ethanol calculating content content of volatile detection limit dried fish floss dried meat floss egg century egg ethanol solution mixed filtrate fish meal fresh frozen frosted glass cover g of sample green ethanol solution grind and mix hundred grams mg/100g hundred liters mg/100mL Hydrochloric acid standard Kjeldahl method liquid sample Magnesium oxide meat powder methyl red ethanol methylene blue ethanol milligrams per hundred milliliters mL mixed indicator solution mL of liquid mL of water nitrogen in sample obtained under repeatability pipette 10.0 mL potassium carbonate preserved egg century red ethanol solution repetitive conditions sample mass solution 1 g/L solution mixed indicator standard titration solution stopper conical flask sulfuric acid standard titration solution 0.1000 titration solution consumed trichloroacetic acid volatile basic nitrogen volume of hydrochloric weigh 10 g