GB/T 5009.182-2003
AbolishedDetermination of aluminium in flour products
面制食品中铝的测定
Application Summary AI generated
This standard specifies the spectrophotometric method for determining aluminium content in flour-based foods. It is applied in food safety testing laboratories and quality supervision departments to detect aluminium residues from leavening agents like alum in products such as steamed buns, fried dough sticks, and pastries. The standard ensures compliance with national limits for aluminium in processed grain products to protect consumer health.
Related Standards
GB/T 5009.92-2003
Determination of calcium in foods
GB/T 5009.77-2003
Method for analysis of hygienicstandard of edible hydrogenated oil
GB/T 5009.96-2003
Determination of ochratoxin A in cerealsand soybeans
GB/T 5009.200-2003
Determination of difenzoquat residues in wheat
GB/T 5009.98-2003
Method for analysis of hygienic standard of unsatur-ated polyester resin and glass fibre reinforced plastics used as food containers and packaging materials
GB/T 5009.95-2003
Determination of tetracyclines residues in honey
GB/T 5009.79-2003
Hygienic analysis method of rubber hose for food use
GB/T 5009.80-2003
Method for analysis of hygienic standard of polytetrafluorethylene coating for inner wall of food con-tainer
Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.