GB/T 5513-2019 in English

VALID

Inspection of grain and oils—Determination of reduced sugar and non-reduced sugar in grain

Issued on:2019-05-10
Implemented on:2019-12-01
File Format:PDF
Delivery:Via email within 1~3 business days

Price(USD)： $220.00
$214.00

Standard No:	GB/T 5513-2019
Document status:	VALID
Title in English:	Inspection of grain and oils—Determination of reduced sugar and non-reduced sugar in grain
Title in Chinese:	粮油检验粮食中还原糖和非还原糖测定
Language:	English
File Format:	Electronic (PDF)
Delivery:	Via email within 1~3 business days
Issued on:	2019-05-10
Implemented on:	2019-12-01
Superseding:	GB/T 5513-2008 Inspection of grain and oils—Determination of reduced sugar and non reduced sugar in grain
ICS Classification:	67.040-food products in general
Chinese Classification:	X04-Basic standards and general methods
Professional Classification:	GB-National Standard
Related Topics:	non-reducing sugar food reducing sugar total sugar in food Reduction peak non-reductive non-reductive analysis Grain Testing How to Test for Sugar Frontier of Grain and Oil Inspection Frontier of Grain and Oil Inspection grain and oil non-food ingredients Restoration and non-reduction return non-reduced sample gb/t5513 Reducing sugar test Arsenic not pre-reduced reducing sugar in candy non-reduced sample non-reducing condition ene reduction Atomic grain and oil candy reducing sugar food atom China grain storage why i candy reduce sugar What is the reducing sugar content gb/t+5513 sugar determination reduction of arsenic Method for Determination of Reducing Sugar Content Reduction peak Reductone Reduction product candy reducing sugar Cadmium column reduction method Method for Determination of Reducing Sugar Content water reduction peak reducing sugar in candy candy reducing sugar reducing sugar candy Reduction Peak Reduction Performance reducing sugar non-reducing condition Reducing sugar determination Non-reducing species How Candy Reduces Sugar Is sucrose reducing sugar lead grain Sucrose reducing sugar Cadmium reducing agent Total and Reducing Sugars reducing disaccharide Reducing sugars and total sugars ene reduction + hplc Reducing sugar content in candies Determination of reducing sugar in candy line reduction peak total reducing sugar Reducing sugar and total sugar content The principle of each test Determination of reducing and total sugars Method for Determination of Reducing Sugar Content reducing sugar and The basis for the determination of reducing sugar Is total sugar the same as reducing sugar? 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Method for determining the presence of reducing sugars Crude oil four-component detection Design of Grain and Oil Quality Inspection Center Determination method of reducing sugars in mannitol Quantitative method for reducing sugars Grain moisture detection Quantitative determination method of reducing sugars Determination method of reducing sugar in milk sugar The most suitable method for measuring aldose reducing sugars Reducing sugar detection method Raw grain sampler Rapid method for determination of reducing sugars Food testing total sugar How to titrate reducing sugars Testing methods for monosaccharides, disaccharides and polysaccharides Method steps for measuring reducing sugars Determination method of total reducing sugars Total reducing power detection method Three methods for determining reducing sugars Determination method of reducing sugar in food factories Determination of crude oil components General method for determination of reducing sugars Method for determining bulk density of raw grains Non-reducing electrophoresis test method Detection of organic silicon in crude oil How to measure reducing sugars Fehling method for measuring reducing sugars Reducibility and standard reduction potential Reducing sugar determination method direct titration method Determination method steps of reducing sugar in food What are the methods for measuring reducing sugars in foods? Railway soldier food Rapid detection method of reducing sugar What are the methods for determining reducing sugar? Determination method and principle of reducing sugar

《GB/T 5513-2019粮油检验粮食中还原糖和非还原糖测定》由TC270（全国粮油标准化技术委员会）归口，TC270SC1（全国粮油标准化技术委员会原粮及制品分会）执行，主管部门为国家粮食和物资储备局。

Introduction

Interpretation of the core content of the standard

Technical indicators	Potassium ferrocyanide method	Fehling's reagent method
Applicable objects	Mainly wheat flour	Various commercial grains
Detection principle	Redox titration method	Copper reduction-potassium permanganate titration method
Key instruments	Oscillator, Water bath	Vertical melting crucible, Constant temperature oscillator
Sample weight	5.675g±0.001g	20g±0.01g

Major technical changes

Added normative reference document GB/T 5490
Specified the specifications of G4 vertical melting crucible for Fehling's reagent method
Revised the calculation formula for non-reducing sugar (Section 5.5.2)
Optimized the requirements for sample weighing accuracy

Analysis of key points of operation

Key steps of potassium ferrocyanide method

Precisely control the ratio of acetic acid buffer (pH 4.6) and sodium tungstate in sample solution preparation
Ensure that the liquid level difference is 3-4cm during oxidation in boiling water bath
Determination of titration end point: the blue color of starch indicator disappears

Precautions for Fehling's reagent method

Refined asbestos needs to be treated with acid and alkali alternately
Boiling time is strictly controlled at 4min±5s
Ferric sulfate solution is required for dissolving cuprous oxide

Implementation suggestions

Quality control:It is recommended to measure 3 samples in parallel for each batch, and take the average value when the relative deviation is ≤5%. When the test value is close to the critical value, two methods should be used for cross-validation.

Equipment maintenance: Regularly calibrate the microburette (±0.02mL error), and the temperature fluctuation of the water bath should be ≤±0.5℃.

Data recording: The actual concentration of sodium thiosulfate (c value) and temperature and humidity environmental parameters must be fully recorded.

Technology evolution analysis

Main improvements of this standard compared with the 2008 version:

Increase method selectivity: clarify that the potassium ferrocyanide method is more suitable for wheat flour system
Improve operability: refine the specifications of the vertical melting crucible (Article 5.3.5)
Optimize the calculation formula: introduce a 0.95 conversion factor for non-reducing sugar calculation (Formula 5.5.2)

More samples: QC/T 942-2021 JC/T 2453-2018 GB 18306-2015

Sample only — not a preview of GB/T 5513-2019

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