Food (other physical and chemical components) testing

This standard specifies the determination method for formic acid in fruits, vegetables, and their products. This standard is applicable to the determination of formic acid content in fruits, vegetables, and their products using the gravimetric method. The formic acid in the sample is distilled and absorbed by barium carbonate (or calcium carbonate) to generate barium formate (or calcium formate). Barium formate (or calcium formate) quantitatively reduces mercury chloride to mercuric chloride, and then calculates the formic acid content based on the mass of mercuric chloride. Unless otherwise specified, all reagents used in this method are analytical pure, and the water is Grade III water according to GB/T 6682. 3.1 Reagent 3.1.1 Barium carbonate (BaCO) or calcium carbonate (CaCO:). 3.1.2 Mercury chloride (HgClz). No recognition result 3.1.3 Sodium chloride (NaC1). 3.1.4 Sodium acetate (CH, COONa). 3.1.5 Hydrochloric acid (HCI): The concentration is 37% (mass fraction), and the density is 1.19 g/mL. 3.1.6 Tartaric acid (CH Os). 3.1.7 Ethanol (CH, CH, OH). 3187. Express (CH.OCH.)

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