Standard No.:	GB 5009.229-2025
English Name:	National food safety standard - Determination of acid value in foods
Chinese Name:	食品安全国家标准 食品中酸价的测定
Professional Classification:	GB    National Standard
Source Content Issued by:	National Health Commission of the People's Republic of China, State Administration for Market Regulation
Issued on:	2025-03-16
Implemented on:	2025-9-16
Status:	valid
Superseding:	GB 5009.229-2016 National Food Safety Standard - Determination of Acid Value in food
Target Language:	English
File Format:	PDF
Word Count:	7500 words
Translation Price(USD):	225.0
Delivery:	via email in 1 business day

GB 5009.229-2025 National food safety standard - Determination of acid value in foods 1 Scope This standard specifies the methods for the determination of acid value in foods. Method I, Method II, and Method III are applicable to the determination of acid value in foods [except for non-dairy cream, powdered oil, margarine, and compound condiments (mayonnaise, salad dressing, oil-based chili sauce, nut and seed butters, hot pot base, and other semi-solid condiments)]. Method IV is applicable to the determination of acid value in non-dairy cream, powdered oil, margarine, and compound condiments (mayonnaise, salad dressing, oil-based chili sauce, nut and seed butters, hot pot base, and other semi-solid condiments). Method I Cold solvent indicator titration method 2 Principle Based on the principle of acid-base neutralization reaction, the free fatty acids in the specimen solution are neutralized with a standard titration solution of potassium hydroxide or sodium hydroxide. The titration endpoint is determined by an acid-base indicator. The acid value of the specimen is calculated based on the consumption of the standard titration solution. 3 Reagents and materials Unless otherwise specified, analytically-pure reagents and Grade III water (defined in GB/T 6682) are adopted for the purpose of this method. 3.1 Reagents 3.1.1 Isopropanol (C3H8O). 3.1.2 Anhydrous diethyl ether (C4H10O) 3.1.3 95% Ethanol (C2H5OH). 3.1.4 Phenolphthalein (C20H14O4, CAS No.: 77-09-8). 3.1.5 Thymolphthalein (C28H30O4, CAS No.: 125-20-2).

Contents Foreword i 1 Scope 2 Principle 3 Reagents and materials 4 Apparatus and equipment 5 Analysis steps 6 Expression of analysis results 7 Precision 8 Principle 9 Reagents and materials 10 Apparatus and equipment 11 Analysis steps 12 Expression of analysis results 13 Precision 14 Principle 15 Reagents and materials 16 Apparatus and equipment 17 Analysis steps 18 Expression of analysis results 19 Precision 20 Principle 21 Reagents and materials 22 Apparatus and equipment 23 Analysis steps 24 Expression of analysis results 25 Precision 26 Others Annex A Removal of impurities and drying/dehydration of oil specimen Annex B Schematic diagrams for titration endpoint determination in automatic potentiometric titration