KS H ISO 2962-2006 Cheese and processed cheese products－Determination of total phosphorus content－Molecular absorption spectrometric method《干酪及加工干酪制品 总磷含量的测定 分子吸收光谱法》.pdf

《KS H ISO 2962-2006 Cheese and processed cheese products－Determination of total phosphorus content－Molecular absorption spectrometric method《干酪及加工干酪制品 总磷含量的测定 分子吸收光谱法》.pdf》由会员分享，可在线阅读，更多相关《KS H ISO 2962-2006 Cheese and processed cheese products－Determination of total phosphorus content－Molecular absorption spectrometric method《干酪及加工干酪制品 总磷含量的测定 分子吸收光谱法》.pdf（8页珍藏版）》请在麦多课文档分享上搜索。

1、 KSKSKSKS KSKSKSK KSKSKS KSKSK KSKS KSK KS 2006 11 29 http:/www.kats.go.krKS H ISO 2962 ( )KS H ISO 2962： 2006 (2011 ) H ISO 2962： 2006 : ( ) ( ) ( ) ( ) : (http:/www.standard.go.kr) ： ： 2001 12 31 ： 2006 11 29 ： 2011 12 29 2011-0652 ： ： ( 02-509-7273) (http:/www.kats.go.kr). 10 5 , . ICS 67.100.30

2、KS ( ) H ISO 2962： 2006(2011 ) Cheese and processed cheese products Determination of total phosphorus content Molecular absorption spectrometric method 1984 2 ISO 2962 Cheese and processed cheese products Determination of total phosphorus content Molecular absorption spectrometric method . ISO 2962

3、ISO/TC 34 , 1983 2 . 2 (ISO 2962： 1974) . (IDF) (AOAC International) , . 1. . . 2. . . KS H ISO 707 3. . 820 nm . . 4. , , . 4.1 (H2SO4) 20 = 1.84 g/mL 4.2 (H2O2) 100 mL 30 g . 4.3 - (molybdate-ascorbic acid) 4.3.1 (sodium molybdate solution) 2 (Na2MoO4 2H2O) 12.5 g 5 mol/L 500 mL . 4.3.2 10 g 200 m

4、L . . 4.3.3 4.3.1 25 mL 4.3.2 10 mL 100 mL . , . 4.4 (phosphorus) 100 ppm (100 g/mL), 1 (KH2PO4) 1 g 48 . 0.439 4 g 1 000 mL . H ISO 2962： 2006 2 5. . 5.1 5.2 . 5.3 5.4 25 mL 5.5 5.5.1 5.5.2 (heating block) 5.6 5.7 5 mL 25 mL 5.8 50 mL 100 mL 5.9 1 mL , 2 mL , 3 mL , 5 mL 10 mL 5.10 820 nm , 10 mm .

5、 6. 6.1 KS H ISO 707 . 6.2 . 7. 7.1 . (5.2) , . . . , . 7.2 7.2.1 0.51.0 g 1 mg (5.4) 3 (4.1) 4 mL . 50 %(m/m) 0.5 g , 0.1 g . 7.2.2 . , . . 7.2.3 (4.2) . . . 7.2.4 2 mL . 30 . . 7.2.5 . 100 mL (5.8) H ISO 2962： 2006 3 . 7.2.6 1 mL 50 mL (5.8) 25 mL . (4.3.3) 20 mL . 7.2.7 (5.3) 15 . 7.2.8 . 1 820 n

6、m (7.4 ) . 7.3 7.3.1 (4.4) 10 mL 100 mL (5.8) . 7.3.2 5 50 mL (5.8) (7.3.1) 0 mL, 1 mL, 2 mL, 3 mL, 5 mL(0 g, 10 g, 20 g, 30 g, 50 g ) 20 mL . 7.3.3 (4.3.3) 20 mL . (5.3) 15 . 7.3.4 . 1 820 nm . 7.3.5 . 7.4 7.2 . 8. 8.1 , . 10001mm m0： (g) m1： (g) . 8.2 2 100 g 0.03 g , 20 1 . 8.3 2 100 g 0.06 g , 2

7、0 1 . 9. . . ( ) 153787 1 92 3(13) (02)26240114 (02)2624 01489 http:/ KSKSKSSKSKS KSKS SKS KSKS SKSKS KSKSKSKorean Agency for Technology and Standards http:/www.kats.go.kr KS H ISO 2962： 2006 Cheese and processed cheese products Determination of total phosphorus content Molecular absorption spectrometric method ICS 67.100.30