GB/T 21918-2008
Determination of boric acid in foods (English Version)
- Standard No.
- GB/T 21918-2008
- Language
- Chinese, Available in English version
- Release Date
- 2008
- Published By
- General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China
- Status
- 2017-06
- Replace By
- GB 5009.275-2016
- Latest
- GB 5009.275-2016
- Scope
- 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 meat balls, fish balls), beans, pasta, yuba, Zongzi, cakes, soy sauce and other foods. The detection limit of this standard is: the first method ethyl hexanediol-chloroform extraction turmeric colorimetric method is 2.50 mg/kg; the second method inductively coupled plasma atomic emission spectrometry (ICP-AES) method is 1.00 mg/kg, inductively coupled plasma mass spectrometry (ICP-MS) method is O.20 mg/kg.
GB/T 21918-2008 Referenced Document
- GB/T 6682 Water for analytical laboratory use.Specification and test methods
GB/T 21918-2008 history
- 2016 GB 5009.275-2016 National food safety standard Determination of boric acid in food
- 2008 GB/T 21918-2008 Determination of boric acid in foods
GB/T 21918-2008 Determination of boric acid in foods was changed to GB 5009.275-2016 National food safety standard Determination of boric acid in food.
