GB 5009.241-2017
National Food Safety Standard Determination of Magnesium in Food (English Version)

Standard No.

GB 5009.241-2017

Language

Chinese, Available in English version

Release Date

2017

Published By

National Health Commission of the People's Republic of China  CN  /  GB-WS

Latest

GB 5009.241-2017

Introduction

Background of Standard Revision and Technological Evolution

GB 5009.241-2017 integrates and replaces six historical standards, and systematizes the magnesium determination methods that were previously scattered in various food testing standards. The most significant technological advancement of the new standard is reflected in:

Comparison dimensions	2003 version of the standard	2017 version of the standard
Method system	Flame atomic absorption spectrometry only	Three methods in parallel (ICP-OES/ICP-MS newly added)
Pretreatment technology	Traditional wet digestion as the main method	Four methods optional (microwave/pressure digestion, etc.)
Scope of application	Specific food categories	Covering all food categories

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Analysis of core detection technology

Method 1: Flame atomic absorption spectrometry

Use atomic absorption spectrometer at a wavelength of 285.2nm. Key operating points:

• Standard curve preparation: 0-1.00mg/L gradient must be prepared and used immediately
• Instrument parameters: Acetylene flow rate 1.5L/min, air flow rate 10L/min
• Interference elimination: Adding 1% lanthanum solution can suppress phosphate interference

Method 2/3: Application of ICP technology

Use the detection method of GB 5009.268, suitable for high-throughput detection of large quantities of samples:

Parameters	ICP-OES	ICP-MS
Detection Limit	0.05mg/kg	0.001mg/kg
Isotope	-	24Mg/25Mg/26Mg

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Implementation Points and Quality Control Recommendations

Typical Application Case

During the inspection of a dairy company, it was found that when using microwave digestion (power 1600W) to treat milk powder samples, the recovery rate was increased by 12% compared with traditional wet digestion, and the detection time was shortened by 60%.

Key control links

1. Sample preparation: Liquid samples need to be mixed and allowed to stand to remove bubbles
2. Digestion control: The amount of perchloric acid added should not exceed 0.5mL
3. Instrument calibration: Insert standard substances for verification every 10 samples

GB 5009.241-2017 Referenced Document

• GB/T 6682 Water for analytical laboratory use.Specification and test methods

GB 5009.241-2017 history

• 2017 GB 5009.13-2017 National Food Safety Standard Determination of Copper in Food
• 2009 GB/T 23375-2009 Determination of copper,iron,zinc,calcium,magnesium and phosphrous content in vegetables and derived products
• 2003 GB/T 5009.90-2003 Determination of iron, magnesium and manganese in foods
• 2002 GB/T 18932.12-2002 Method for the determination of potassium,sodium,calcium,magnesium,zinc,iron,copper,manganese,chromium,lead,cadmium contents in honey--Atomic absorption spectrometry
• 1990 GB/T 12396-1990 Method for determination of iron,magnesium and manganese in foods

Topics on standards and specifications

Standard and Specification

GB 5009.241-2017 -All Parts