GB/T 18782-2002
Determination of 3-chloro-1,2-propandiol in condiments (English Version)

Standard No.

GB/T 18782-2002

Language

Chinese, Available in English version

Release Date

2002

Published By

General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China

Status

Be replaced 2017-06

Replace By

GB 5009.191-2016

Latest

GB 5009.191-2016

Scope

This standard specifies the conditions and detailed analysis procedures for the determination of 3-chloro-1,2-propylene glycol in condiments by gas chromatography/mass spectrometry, gas chromatography-electron capture detection and gas chromatography-flame ionization detection. This standard applies to the determination of 3-chloro-1,2-propylene glycol content in soy sauce, soy sauce powder, acid hydrolyzed vegetable protein seasoning liquid (powder) and other seasoning liquids (powder). The detection limit of 3-chloro-1,2-propylene glycol in the sample: gas chromatography/mass spectrometry and gas chromatography-electron capture detection method is 0.01 mg/kg; gas chromatography-flame ionization detection method is 0.2 mg/kg kg.

GB/T 18782-2002 history

• 2017 GB 5009.191-2016 Determination of content of chloropropanol and its fatty acid ester in food safety national standard
• 2002 GB/T 18782-2002 Determination of 3-chloro-1,2-propandiol in condiments

GB/T 18782-2002 Determination of 3-chloro-1,2-propandiol in condiments was changed to GB 5009.191-2016 Determination of content of chloropropanol and its fatty acid ester in food safety national standard.