Standard No.:	GB/T 5009.179-2003
English Name:	Determination of trimethylamine nitrogen in ham
Chinese Name:	火腿中三甲胺氮的测定
Chinese Classification:	C53    Food sanitation
Professional Classification:	GB    National Standard
Source Content Issued by:	MOC; AQSIQ
Issued on:	2003-8-11
Implemented on:	2004-1-1
Status:	superseded
Superseded by:	GB 5009.179-2016 National Food Safety Standard - Determination of trimethylamine in food
Superseded on:	2017-3-1
Abolished on:	2017-03-01
Superseding:	GB 2731-1988 Hygienic standard of chinese ham
Target Language:	English
File Format:	PDF
Word Count:	1500 words
Translation Price(USD):	30.0
Delivery:	via email in 1 business day

1 Scope This standard specifies determination of trimethylamine nitrogen in ham. This standard is applicable to determination of trimethylamine nitrogen in ham. 2 Principle Trimethylamine [(CH3)3N], as a volatile alkali nitrogenous substance, is produced when fish flesh reduces trimethylamine oxide [(CH3)3NO] due to the action of bacteria in the decay process. It is extracted into anhydrous toluene to generate yellow picric acid trimethylamine salt under the action of picric acid. Then make it compare colour with standard tube. The content of trimethylamine nitrogen in the sample can be determined. 3 Reagent 3.1 20% trichloroacetic acid solution.