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GB 1886.182-2016 English PDF

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GB 1886.182-2016: [Including 2020XG1] National Food Safety Standard -- Food Additives -- Isomaltulose
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GB 1886.182-2016English159 Add to Cart 3 days [Need to translate] [Including 2020XG1] National Food Safety Standard -- Food Additives -- Isomaltulose Valid GB 1886.182-2016

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Basic data

Standard ID GB 1886.182-2016 (GB1886.182-2016)
Description (Translated English) [Including 2020XG1] National Food Safety Standard -- Food Additives -- Isomaltulose
Sector / Industry National Standard
Classification of Chinese Standard X40
Word Count Estimation 8,853
Date of Issue 2016-08-31
Date of Implementation 2017-01-01
Regulation (derived from) Announcement of the State Administration of Public Health and Family Planning 2016 No.11
Issuing agency(ies) National Health and Family Planning Commission of the People's Republic of China, State Food and Drug Administration

GB 1886.182-2016: [Including 2020XG1] National Food Safety Standard -- Food Additives -- Isomaltulose


---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
(Food safety national standard - Food additive - Isomaltulose) National Standards of People's Republic of China National Food Safety Standard Food additives isomaltulose Published 2016-08-31 2017-01-01 implementation People's Republic of China National Health and Family Planning Commission issued National Food Safety Standard Food additives isomaltulose

1 Scope

This standard applies to white sugar as raw material, after conversion of sucrose isomerase, and then concentrated, crystallized, separated from food additives isomalt Ketose. 2 Chemical name, molecular formula, structural formula, molecular weight 2.1 Chemical Name 6-O-α-D- glucopyranosyl group -D- fructofuranosyl Formula 2.2 C12H22O11 · H2O 2.3 formula 2.4 Molecular Weight 360.3 (according to 2007 international relative atomic mass)

3 Technical requirements

3.1 Sensory requirements Sensory requirements shall comply with the requirements in Table 1. Table 1 Sensory requirements Project requires test methods Color White Crystalline state uniform particle or powder Sweet taste Proper amount of sample is placed in a clean, dry porcelain dish, natural light The observed color and state and its taste product 3.2 Physical and Chemical Indicators Physical and chemical indicators should be consistent with the provisions of Table 2. Table 2. Physical and chemical indicators Item Index Test Method Isomaltulose content (dry basis), w /% ≥ 98.0 Appendix A A.2 Other sugars (on a dry basis), w /% ≤ 2.0 Appendix A A.3 Drying loss, w /% ≤ 1.0 GB 5009.3 a direct drying method Ash, w /% ≤ 0.1 GB 5009.4 Lead (Pb)/(mg/kg) ≤ 0.5 GB 5009.12 Total arsenic (As)/(mg/kg) ≤ 0.5 GB 5009.11 a drying temperature ± 2 ℃ 95 ℃.

Appendix A

Testing method A.1 General Provisions This standard reagent in the absence of water and other requirements stated, refer to three analytical reagent water and GB/T 6682 provisions. test Used in the standard solution, the standard solution, the determination of impurities, formulations and products, in the absence of other requirements specified are by GB/T 601, GB/T 602 and GB/T 603 Preparation predetermined. The test does not indicate when the solution which is formulated with a solvent, refer to the aqueous solution. A.2 Determination of isomaltulose and content identification test (dry basis) of A.2.1 Method summary By HPLC, under the selected operating conditions, a liquid as the mobile phase through the column so that the components in the sample solution was separated, With a differential refractive index detector is detected by the data processing system and recording process of the chromatographic signals. A.2.2 Reagents and materials A.2.2.1 Water. in line with GB/T 6682 water level. A.2.2.2 Acetonitrile. chromatographically pure. A.2.2.3 isomalt standards. chromatography. A.2.2.4 isomalt standard solution. Weigh 1.000g isomalt standards, with water to 100mL. A.2.3 Instruments and Equipment A.2.3.1 HPLC. equipped with a differential refractive index detector and a column thermostat system. A.2.3.2 electronic analytical balance. a sense of the amount of 0.1mg. A.2.4 Reference chromatographic conditions A.2.4.1 Column. amino column (250μm × 4.6μm) column or equivalent analysis performance. A.2.4.2 mobile phase. acetonitrile. water = 7.3 (volume ratio) mobile phase, after filtration using 0.45μm membrane, ultrasonic degassing standby. A.2.4.3 Column temperature. 30 ℃ ~ 40 ℃. A.2.4.4 flow rate. 1.0mL/min. A.2.4.5 Injection volume. 10μL. A.2.5 Analysis step Preparation of sample solution A.2.5.1 Weigh 0.5g previously dried at about 95 deg.] C to constant weight isomaltulose sample, accurate to 0.001 g of, water volume to 50mL, shake After homogenization, using 0.45μm membrane filter, the filtrate was collected as a sample solution to be tested. A.2.5.2 IDENTIFICATION AND DETERMINATION The standard solution and sample solution injection, respectively. The standard solution and sample solution qualitative retention time of sample components. In chromatography regulation Under given conditions, the sample solution according to the peak area, isomalt content is calculated by the external standard method. Isomalt FIG see enclosure standard LC Record B. A.2.6 calculation results Isomaltulose content (dry basis) the mass fraction w1, calculated according to formula (A.1). w1 = Ai × ms × V As × m1 × Vs × A.3.2.5 sucrose standard. chromatography. A.3.2.6 fructose Standard. HPLC grade. A.3.2.7 trehalulose standard solution. Accurately weigh 1.000g trehalulose standards, with water to 100mL. A.3.2.8 glucose standard solution. 0.500g accurately weighed glucose standards, with water to 100mL. A.3.2.9 sucrose standard solution. Accurately weigh 0.500g of sucrose standards, with water to 100mL. A.3.2.10 fructose standard solution. Accurately weigh 0.500g fructose standards, with water to 100mL. A.3.3 Instruments and Equipment With A.2.3. A.3.4 Reference chromatographic conditions With A.2.4. A.3.5 Analysis step With A.2.5. A.3.6 calculation results Determination of each sugar A.3.6.1 Glucose (fructose, sucrose, trehalulose) (dry basis) the mass fraction WS, according to equation (A.2) is calculated. ws = Ai × ms × V As × m1 × Vs × 100% (A.2) Where. AI --- glucose in the sample solution (fructose, sucrose, trehalulose) peak area; MS --- mass glucose (fructose, sucrose, trehalulose) standards, the unit is gram (G); V --- volume of diluted sample solution, in milliliters (mL); --- AS glucose (fructose, sucrose, trehalulose) peak area of the standard solution; M1 --- mass of sample, grams (G); Dilution volume of the standard solution of glucose --- VS (fructose, sucrose, trehalulose), milliliters (mL). Determination A.3.6.2 Other sugars Other sugars (on a dry basis) the mass fraction w2, calculated according to formula (A.3). w2 = wst wsg wsf wss (A.3) Where. WST --- trehalulose (dry basis) the mass fraction,%; WSG --- Glucose (dry basis) the mass fraction,%; WSF --- Sucrose (dry basis) the mass fraction,%; --- WSS fructose content (dry basis), and%. A.3.7 allow poor The test result to the arithmetic mean of replicates results. Obtained in two independent determination results under repeatability conditions of absolute difference Value is not more than 5% of the arithmetic mean.

Appendix B

Isomalt FIG standard LC Isomalt standard liquid chromatography is shown in Figure B.1. Figure B.1 isomalt FIG standard LC

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