Standard No.:	GB/T 5009.9-2008
English Name:	Determination of starch in foods
Chinese Name:	食品中淀粉的测定
Chinese Classification:	67.040
Professional Classification:	GB    National Standard
Source Content Issued by:	MOH; SAC
Issued on:	2008-12-3
Implemented on:	2009-3-1
Status:	superseded
Superseded by:	GB 5009.9-2016 Determination of starch in foods
Superseded on:	2017-6-23
Superseding:	GB/T 16287-1996 Method for determination of starch in food――Enzyme-colorimetric method GB/T 5009.9-2003 Determination of starch in foods
Target Language:	English
File Format:	PDF
Word Count:	5000 words
Translation Price(USD):	150.0
Delivery:	via email in 1~3 business day

1 Scope This standard specifies methods for the determination of starch in foods. This standard is applicable to the determination of starch in foods. Method I Enzyme Hydrolysis Method 2 Principle After fat and soluble carbohydrates are removed from the test sample, starch in the sample is hydrolyzed, with the help of amylase, into small molecule carbohydrates, which can be hydrolyzed into monosaccharides by hydrochloric acid. Finally, the monosaccharides content is determined by reducing sugar and converted into starch content. 3 Reagents

Foreword II 1 Scope Method I Enzyme Hydrolysis Method 2 Principle 3 Reagents 4 Apparatus 5 Procedure 6 Calculation of Result 7 Precision Method II Acid Hydrolysis Method 8 Principle 9 Reagents 10 Apparatus 11 Procedure 12 Calculation of Result 13 Precision