ExFLP-10 Determination of Extraneous Material in Soy Sauce and Fermented Soybean Sauces
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AA1BCDC337C94DB892E3559797C11512 |
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文件大小(MB)： |
0.03 |
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页数： |
5 |
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日期： |
2012-3-3 |
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Published by: POLYSCIENCE PUBLICATIONS, P.O. Box 1606, Station St-Martin, Laval, Quebec,Canada H7V 3P9. TEL.: 1-800-840-5870. FAX: (450) 688-1930.,Government of Canada Gouvernement du Canada,Laboratory Procedure ExFLP-10,April 1995,HEALTH PROTECTION BRANCH,OTTAWA,DETERMINATION OF EXTRANEOUS MATERIAL IN SOY SAUCE,AND FERMENTED SOYBEAN SAUCES,M.-A. Rivers,Research Division, Bureau of Microbial Hazards,Food Directorate, Postal Locator: 2204A2,Health Canada, Ottawa ON K1A 0L2,PL#2204AZ,1. APPLICATION,This method is applicable to the sampling and examination of soy sauce and fermented soybean sauces for all,extraneous material to determine compliance with Sections 4, 5 and 7 of the Food and Drugs Act. This method replaces,ExFLB No 12, by Gardiner and McClymont Peace.,2. DEFINITION OF TERMS,A lot is defined as that amount (volume, weight, etc.) of the food which is produced, stored and/or shipped under,conditions as nearly uniform as possible, preferably designated by a common container code or marking, and, in any,event, consisting of not more than one variety, grade or type of product from a single identifiable source.,3. COLLECTION OF SAMPLES,3.1 Obtain three sample units for each light and heavy filth analyses, selected at random from the lot, using,appropriate sampling equipment and containers. Each sample unit for light filth analysis should consist of a,whole container. Sample units for both light and heavy filth should consist of at least 100 g each. Three sample,units constitute a sample.,3.2 Each sample unit must be kept separate and labelled 1, 2 and 3. Complete information respecting the lot size,weight of individual containers, country of origin, exporter, importer, or domestic manufacturer, and product and,lot identification should be recorded and should accompany the sample.,4. MATERIALS AND SPECIAL EQUIPMENT,1) Balance,2) 1 L beakers,3) Smooth magnetic stirring bar, teflon coated (1 x 5 cm),4) Stirrer hot plate,5) U.S. standard No. 230 sieve,6) Wildman 2 L trap flask (AOAC 945.75 h(4), 15th ed),ExFLP-10,- 2 - April 1995,7) Rubber policeman attached to a glass rod,8) Wash bottles,9) Suction filtration apparatus with Buchner or Hirsch funnel (5-7 cm perforated plate),10) Ruled filter paper. Filter paper should be larger than funnel plate (7-9 cm),11) Petri dishes to suit size of filter paper used,12) Stereoscopic microscope (30-70x),13) Ashless filter paper. Filter paper should be larger than funnel plate (7-9 cm),14) Drying oven (40-60EC),15) Crucible,16) Desiccator,17) Muffle oven,18) Isopropanol, 99% and 40%,19) Alcohol, 95% and 60%,20) Heptane,21) Tween 80-40% isopropanol solution. To 40 mL polysorbate 80 (ICI United States, Inc.), add 210 mL 40%,isopropanol, and mix.,22) Tetrasodium EDTA isopropanol solution. Dissolve 5g Na4EDTA in 100 mL H2O, add 150 mL of 99%,isopropanol, and mix.,23) Tween 80-40% isopropanol and tetrasodium EDTA isopropanol solution, 1:1 (v/v). Mix just before use.,24) Flotation oil (85 mL paraffin oil, white, light 125/135 saybolt universal viscosity and 15mL heptane),25) Glycerol-95% alcohol mixture 1:1.,26) 15% hot (45-55EC) NaCl solution,5. PROCEDURE,The examination shall be carried out in accordance with the following instructions.,5.1 Analytical Units,5.1.1 The entire contents of the container constitute an analytical unit for light filth analysis.,5.1.2 For heavy filth, shake container to evenly distribute contents. Weigh a 100 g analytical unit and repeat for,remaining two sample units.,5.2 Isolation: Soya Sauce - Light Filth,5.2.1 Wash entire contents of bottle through No. 230 sieve with a forceful stream of hot (45-55EC) tap water.,ExFLP-10,- 3 - April 1995,5.2.2 Rinse inside of bottle/container with water and shake to dislodge any remaining particles. Pour contents on to,the No. 230 sieve. Repeat rinsing of bottle at least three more times. Wash contents of sieve until wash water,is clear.,5.2.3 Quantitatively transfer contents of sieve to a beaker and filter through ruled filter paper.,5.2.4 Repeat isolation for remaining two analytical units.,5.3 Isolation: Oyster Flavored Sauce - Light Filth,5.3.1 Transfer entire contents of bottle/container to a No. 230 sieve. Wash contents with a forceful stream of hot (45-,55oC) tap water until wash water is clear.,5.3.2 Quantitatively transfer contents of sieve to a 2 L trap flask with water. Dilute to 800 mL with water.,5.3.3 Add a magnetic stirring bar and 50 mL of heptane.,5.3.4 Slowly bring stirrer to a maximum speed that does not produce audible or visible splashing or a permanent,emulsion. All of the material should be in suspension and a portion of the stirring bar should be visible ……
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