GOST 29139-91

ГОСТ 29139-91

Wheat vitaminized flour, bread and baked products. Method for vitamin B2 (rhyboflavin) determination

Мука, хлеб и хлебобулочные изделия пшеничные витаминизированные. Метод определения витамина В2 (рибофлавина)

Status: Effective - Introduced for the first time

This standard applies to fortified wheat flour, bread and bakery products enriched with a mixture of vitamins, and establishes a method for determining the total amount of vitamin B2 (riboflavin) in the product - free and bound forms. The essence of the method consists in freeing the bound forms of riboflavin by hydrolysis, extraction purification of the resulting hydrolyzate from compounds that interfere with the fluorometric determination, transferring riboflavin to lumiflavin in a mixture with a software by irradiating in a mixture with a software.

Настоящий стандарт распространяется на витаминизированные пшеничные муку, хлеб и хлебобулочные изделия, обогащаемые смесью витаминов, и устанавливает метод определения в продукте суммарного количества витамина В2 (рибофлавина) - свободной и связанной форм. Сущность метода заключается в освобождении связанных форм рибофлавина гидролизом, экстракционной очистке полученного гидролизата от соединений, мешающих флюорометрическому определению, переводе при облучении в щелочной среде рибофлавина в люмифлавин, извлечении его хлороформом и измерении интенсивности флюоресценции люмифлавина в сравнении со стандартным раствором с помощью флюорометра

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Format: Electronic (pdf/doc)
Page Count: 6

Approved: USSR Standardization and Metrology Committee, 11/29/1991

SKU: RUSS58188

Price: $100.88




The Product is Contained in the Following Classifiers:

Evidence base (TR CU, Technical Regulation of the Customs Union) » 021/2011 TR CU. About food safety » Regulations and standards (to ТР ТС ТС 021/2011) »

Evidence base (TR CU, Technical Regulation of the Customs Union) » 027/2012 TR CU. On safety of certain types of specialized food products, including dietary therapeutic and dietary preventive nutrition » Regulations and standards (for ТР ТС 027/2012) »

PromExpert » SECTION I. TECHNICAL REGULATION » V Testing and control » 4 Testing and control of products » 4.4 Testing and control of food products » 4.4.6 Flour and cereal products, baking industry, starch and starch products »

ISO classifier » 67 PRODUCTION OF FOOD » 67.060 Cereals, legumes and their processed products »

National standards » 67 PRODUCTION OF FOOD » 67.060 Cereals, legumes and their processed products »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N3 Flour and cereal products and bakery products » N39 Test methods. Packaging. Marking »


The Document References:

GOST 12026-76: Filter paper for laboratory application

GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications

GOST 177-88: Hydrogen peroxide

GOST 199-78: Reagents. Sodium acetate 3-aqueous. Specifications

GOST 20015-88: Chloroform. Specifications

GOST 20490-75: Reagents. Potassium permanganate. Specifications

GOST 21400-75: Chemical and laboratory glass. Technical specifications. Test methods

GOST 2239-79: General purpose

GOST 25336-82: Laboratory glassware and equipment. Basic parameters and dimensions

GOST 27668-88: Flour and bran. Acceptance and sampling methods

GOST 29227-91: Laboratory glassware. Graduated pipettes. Part 1. General requirements

GOST 29251-91: Laboratory glassware. Burettes. Part 1. General requirements

GOST 3118-77: Reagents. Hydrochloric acid. Specifications

GOST 4025-95: Domestic meat mincers. Specifications

GOST 4166-76: Reagents. Sodium sulphate. Specifications

GOST 4204-77: Reagents. Sulphuric acid. Specifications

GOST 4328-77: Reagents. Sodium hydroxide. Specifications

GOST 5667-65: Bread and bakery products. Rules of acceptance, methods of sampling, methods for determination of organoleptic characteristics and mass

GOST 5789-78: Reagents. Toluene. Specifications

GOST 61-75: Reagents. Acetic acid. Specifications

GOST 6709-72: Distilled water. Specifications

GOST 7128-91: Ring-shaped bakery products

GOST 7402-84: Electric fans for domestic use

GOST 8494-96: Rich wheat rusks

GOST 8607-82: Light fixtures for illumination of domestic and public interiors

The Document is Referenced By:

GOST 31751-2012: Fried bread products. General specifications

GOST 31806-2012: Frozen and cooled prepared baking mixes. General specifications

GOST 31807-2012: Bakery products from rye flour and rye-and- wheat flour. General specifications

GOST 32124-2013: Ring-shaped rolls. General specifications

GOST R 52405-2005: Dry children's foods. Porridges. General specifications

GOST R 52697-2006: Frozen and cooled prepared baking mixes. General specifications

GOST R 52809-2007: Rye bread flour. Specifications

GOST R 52811-2007: Fried bread products. General specifications

GOST R 52961-2008: Bakery products from rye flour and rye-and-wheat flour. General specifications

GOST R 53494-2009: Premix vitamin and vitamin-mineral for wheat flour. Specifications

GOST R 53882-2010: Ring-shaped. General specifications

GOST R 54645-2011: Ring shaped crusts. General specifications

GOST R 58161-2018: Bakery products for children supply. General specifications

MR 2.3.2.2571-10: Methodical recommendations for the enrichment of the mass varieties of bakery products with vitamin-mineral complexes produced according to national standards

MUK 4.2.1847-04: Sanitary-epidemiological assessment of the justification of shelf life and food storage conditions

STB 1007-96: Dietary and nutritional bakery products. General specifications

MU 08-47/228: Flour, bread and bakery products with the addition of vitamin-mineral mixtures. Voltammetric method for measuring the mass concentration of vitamin B2

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