PDF
GB 5009.267-2016
GB 5009.267-2016 National Standards for Food Safety: Determination of Iodine in Foods
Abstract
This standard specifies the method for determining the iodine content in food.
Method I: Redox titration is suitable for determining iodine in algae such as kelp, seaweed, and kelp products, as well as their processed products.
Method II: Arsenic-cerium catalytic spectrophotometry is suitable for determining iodine in foods such as grains, vegetables, fruits, legumes, and their processed products, milk and dairy products, meat, fish, and eggs.
Method III: Gas chromatography is suitable for determining iodine in infant and toddler foods and dairy products.
General Product Information
| Document Type | National standards |
|---|---|
| Standard Status | Replaced |
| Standard Code | GB 5009.267-2016 |
| CCS | Health, safety, and labor protection |
| Implement Date | 2017-06-23 |
Price
$ 47
Subtotal
$ 47
Tax
$ 0.00
Order Total (incl. tax)
$ 47