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GB 5009.34-2022 Active
GB 5009.34-2022 National Standards for Food Safety: Determination of Sulfur Dioxide in Foods
Abstract
This standard specifies the methods for determining sulfur dioxide in food.
The first method, acid-base titration, is suitable for determining sulfur dioxide in food; the second method, spectrophotometry, and direct extraction are suitable for determining sulfur dioxide in white sugar and white sugar products, starch and starch products, and raw wet flour products; nitrogen distillation extraction is suitable for determining sulfur dioxide in wine and brown sugar; the third method, ion chromatography, is suitable for determining sulfur dioxide in food.
General Product Information
| Document Type | National standards |
|---|---|
| Standard Status | Active |
| Standard Code | GB 5009.34-2022 |
| CCS | Health, safety, and labor protection |
| Implement Date | 2022-12-30 |
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