This standard specifies the determination of phosphorus content in food by spectrophotometry. Method 1 and Method 2 of this standard are applicable to the determination of total phosphorus in various foods, and Method 3 is applicable to the determination of compound phosphate (calculated as phosphate) in Western-style steamed and smoked ham. The detection limits of the first method and the second method of this method are both 2 μg, and the linear range: the first method spectrophotometry is 5 μg to 50 μg, and the second method molecular absorption spectroscopy is 2 μg to 10 μg.
GB/T 5009.87-2003 history
2017GB 5009.87-2017 National Food Safety Standard Determination of Phosphorus in Food
2016GB 2726-2016 National Food Safety Standard Cooked Meat Products
2005GB 2726-2005 Hygienic standard for cooked meat products
1991GB/T 13101-1991 Hygienic standard for cooked and smoked ham in package
1990GB/T 12393-1990 Method for determination of phosphorus in foods
GB/T 5009.87-2003 Determination of phosphorus in foods has been changed from GB/T 12393-1990 Method for determination of phosphorus in foods.
GB/T 5009.87-2003 Determination of phosphorus in foods has been changed from GB/T 13101-1991 Hygienic standard for cooked and smoked ham in package.
GB/T 5009.87-2003 Determination of phosphorus in foods was changed to GB 5009.87-2016 National Food Safety Standard Determination of Phosphorus in Food.