GB/T 21918-2008

This standard specifies the determination method of boric acid in food. This standard is applicable to the determination of boric acid in aquatic products, meat products (such as meatballs and fish balls), legumes, noodles, dried tofu, dates, pastries, soy sauce, and other foods. The detection limits of this standard are as follows: For the first method, ethylhexyl glycol-trichloromethane extraction and turmeric colorimetry, the detection limit is 2.50 mg/kg; for the second method, inductively coupled plasma atomic emission spectrometry (ICP-AES) is 1.00 mg/kg, and inductively coupled plasma mass spectrometry (ICP-MS) is 0.20 mg/kg.