EN 1376-1996 en Foodstuffs - Determination of Saccharin in Table Top Sweetener Preparations - Spectrometric Method《食品 块状甜品中糖精的测定 分光光度测量法》.pdf

1、 STD-CEN EN L37b-ENGL 177b 3404587 0148423 OBT = BRITISH STANDARD Foodstuffs - Determination of saccharin in table top sweetener preparations - Spectrometric method The European Standard EN 1376 : 1996 has the status of a British Standard ICs 67.180.10 BS EN 1376 : 1997 I NO COPYING WITHOUT BSI PERM

2、ISSION EXCEPT AS PERMITTED BY COPYRIGHT LAW - STD-CEN EN L37b-ENGL 399b m 3404589 0348424 TLb m AmdNo. BS EN 1376 : 1997 Date Text affected Committees responsible for this British Standard The preparation of this British Standard was enirusted to khnid Committee AW/-B, Food analysis - Horizontal met

3、hods, upon which the foilowing bodies were represene Association of Public Analysts Department of We and Industry (Laboratory of the Government Chemist) Food and Drink Federation institut of Food Science and Technology Ministsy of Agridture Fisheries and Food Roya3 Society of Chemistry This British

4、Standard, having been prepared under the Mon of the Consumer Products and Services Sector Board, was published under the authority of the Standards Board and comes into effect on 15 April 1997 O BSI 1997 Amendments issued since publication The following BSI references relate to the work on this stan

5、dard Cornmittee reference AW/a Draft for comment 94,601924 DC I l ISBN O 580 27120 X * * v1 STD-CEN EN- L37b-ENGL L7b 3Li04587 0148425 952 m BS EN 1376 : 1997 Contents page Committees responsible inside front cover Nalional foreword ii Foreword 2 Text of EN 1376 3 O BSI 1997 i STD-CEN EN L37b-ENGL L

6、99b 340Li587 014842b 877 9 BS EN 1376 : 1997 National foreword This British Standard has been prepared by Techniai Committee AWM and is the English language version of EN 1376 : 1996 Foo 1994 Basic method for the determination of repeatability and niproducabity of a stan - a reference to this Europe

7、an Standard or to the method used; -the results and the units in which the results have been expressed; - if the repeatabii of the method has been verifid, - any particular points observed in the course of the test; - any operations not specified in the metho or regarded as optiona which might have

8、affected the results. O BSI 1997 Page 6 EN 1376 : 1996 Annex A (informative) Examples for absorption spectra of a sodium saccharin standard solution Sample Solvent Concentration Function wavelength range 2,5022 2,0018 1 1,5013 t O .- c n L 1,0009 9 sodium-saccharin NaOH, 0,l mou 100 m Absorption 200

9、 run to 300 nm 1 Recognized maxima or minima: 1: Wavelength = 226 nm 2: Wavelength = 246 nm 3 Wavelength = 270 nm Absorption = 2,602197 Absorption = 0,498856 Absorption = 0,750565 Figure A.l Absorption spectrum of a sodium saccharin standard solution Q BSI 1997 STD*CEN EN L37b-ENGL 177b m 3904587 IL

10、98433 T29 m Page 7 EN 1376 : 1996 Sample Solvent Concenraion Function Wavelength range o, O000 O, 66000 1 0,52000 C O .- - o L 2 0,38000 U o, 24000 o, 10000 Recognized maximum: 1: Wavelength = 270 nm CodiumSaccharin NaOH 0,l mom 100 mg/i Absorption 246nmto300nm 1 250 260 270 280 Wavelength - Absorpt

11、ion = 0,750565 290 nm 300 Figure A.2 Absorption spectrum of a sodium saccharin standard solution O BSI 1997 STD-CEN EN L37b-ENGL L77b 311011587 014811311 7b5 Page 8 EN 1376 : 1996 Mean value Z Repeatability standard deviation Sr Repeatability relative standard deviation RsDr Annex B (informative) Pr

12、ecision data In accordance with IS0 5725 : 1986 3, the foliowing parametem have been dened in an inter-laboratory test. The test was conducted by the Max von Pettenkofer institute of the Federal Heaith Office, Food Chemistsy Depariment, Berh, Germany i. 5,80 mg1100 g 0,51mg/100 g 2,59 % able B.l Rep

13、eaabiiity imit r Reproducibility standard deviation SR ReproducibiJity reiative standard deviation RSDR Reproducibuity hit R Sample Year of inter-laboratory test Number of laboratories Number of samples Number of laboratories retained aRer ehhating outiiem Number of outliers (laboratories) Number of

14、 accepted results 0,42 mg/100 g 0,30 mg1100 g 5,23 % 0,85 mg1100 g saccharin-cyclamate tablets 1986 8 1 7 1 41 Annex C (informative) Bibliography i Untersuchung wm Lebensmitteln: Bestimmung des Sacchar%Natrum und Sacharngehutes in Sstofl-Wtten L 57.22.99-2, May 1988 (Food Analysis: Determination of

15、sodium smharin and saccharin content in sweetener tablets L 5?,22.99-2,198805) In.- Amtliche Sammlung wm Untersuchungsmjm nach 0 35L1MBG: Vqfren zur Frobenahme und Untersuchung wm Lebensmitteln, !Mahmzken, komnd.lschen Mitteln und BedasgegmsrtdenBugtsamt (In: CoueCtion of ohhi methods under artixle

16、35 of ule German Federal Foods Act; Methods of sampiing and analysis of foods, tobacco products, comnetics and commodity goods, Federal Health office) Loseblattausgabe, Stand Mai 1994. Bd. 1. (Loose-leaf edition of 1994-05. Vol. I.) Berlin, Kln: Beuth Verlag GmbH. 2 FA0 Food and Nutrition Paper 17 o

17、f the Joint FAONHO Expert Commitee on Food Additives, 414 1980. 3 Is0 5725 : 1986precEszon of tdt methods - DetemLinatzOn of repeatuhity and repmdmity for a stan Fax: 0181 996 7048. Subscribing members of BSI are kept up to date with standards developments and receive subsiantiai discounts on the pu

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