Determination and detection of ash in food

The National Food Safety Standard for the Determination of Ash in Food 1 Scope: The first method of this standard specifies the determination method of ash in food, the second method specifies the determination method of water-soluble ash and water insoluble ash in food, and the third method specifies the determination method of acid insoluble ash in food. The first method of this standard is applicable to the determination of ash in food (the method for starch based ash is applicable to starch and modified starch with ash content not exceeding 2% by mass), the second method is applicable to the determination of water-soluble ash and water insoluble ash in food, and the third method is applicable to the determination of acid insoluble ash in food. The first method is the determination of total ash in food. Principle 2: The residual inorganic substances in food after burning are called ash. The ash content value is calculated by burning and weighing. Unless otherwise specified, all reagents and materials used in this method are analytical pure, and the water is Grade III water according to GB/T 6682

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