SB/T 10417-2007
Method for determination of β-acetylpropionic acid in soy sauce (English Version)

Standard No.

SB/T 10417-2007

Language

Chinese, Available in English version

Release Date

2007

Published By

Professional Standard - Business

Latest

SB/T 10417-2007

Replace By

GB 5009.252-2016

Scope

This standard specifies the method for the determination of levulinic acid in soy sauce by gas chromatography. This standard is applicable to the determination of levulinic acid in soy sauce. The detection limit of this standard method: 0.010g/kg.

SB/T 10417-2007 history

• 2007 SB/T 10417-2007 Method for determination of β-acetylpropionic acid in soy sauce

SB/T 10417-2007 Method for determination of β-acetylpropionic acid in soy sauce was changed to GB 5009.252-2016 Determination of levulinic acid in food according to the national food safety standard.