GB/T 34266-2017 English PDF

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GB/T 34266-2017: Guidelines for the prevention and reduction of ethyl carbamate contamination in Chinese rice wine
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Basic data

Standard ID: GB/T 34266-2017 (GB/T34266-2017)
Description (Translated English): Guidelines for the prevention and reduction of ethyl carbamate contamination in Chinese rice wine
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X62
Classification of International Standard: 67.160.10
Word Count Estimation: 10,142
Date of Issue: 2017-09-07
Date of Implementation: 2018-04-01
Issuing agency(ies): General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China

GB/T 34266-2017: Guidelines for the prevention and reduction of ethyl carbamate contamination in Chinese rice wine

---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.
Guidelines for the prevention and reduction of ethyl carbamte contamination in Chinese rice wine ICS 67.160.10 X62 National Standards of People's Republic of China Urethane in yellow rice wine Guide to control technical measures 2017-09-07 Posted 2018-04-01 implementation General Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China China National Standardization Administration released Directory Preface Ⅰ Introduction Ⅱ 1 Scope 1 2 Normative references 1 3 Terms, definitions and abbreviations 1 4 basic principles 1 5 Analysis Method 1 6 raw material control 2 7 Process Control 2 8 storage and transportation control 3 Appendix A (normative) of yellow rice wine production and circulation process of urea and EC key monitoring link 4 Appendix B (informative) Determination of ethyl carbamate in rice wine and fermentation broth High performance liquid chromatography 5

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard proposed by the China Light Industry Federation. This standard by the National Wine Standardization Technical Committee (SAC/TC471) centralized. This standard was drafted unit. China Food Fermentation Industry Research Institute, Jiangnan University, Zhejiang Gu Yue Long Shan Shaoxing Wine Co., Ltd., will Jishan Shaoxing Wine Co., Ltd., Shanghai Jinfeng Wine Co., Ltd., Jiangsu Zhangjiagang Brewery Co., Ltd. Shandong Jimo Yellow Wine Co., Ltd. Division, Shandong Jimo Miao House Wine Co., Ltd., Nantong White Po rice wine Ltd. The main drafters of this standard.Zhongqi Ding, Xiong Zhenghe, Xu Yan, Zou Huijun, Yu Guan Song, Hu Jian, Huang Tingming, Du Zuyuan, Yu Dongdong, Zhang Bin.

Introduction

Ethyl Carbamate (EC) is a fermented food (eg, cheese, soy sauce, vinegar, alcoholic beverages, bread, etc.) A common metabolic pollutant. A systematic risk assessment by the Joint Expert Committee on Food Additives (JECFA) shows that EC's diet Product safety risk mainly from alcohol intake, the need to take effective measures to reduce the EC content of alcoholic beverages. The EC in alcoholic beverages is derived from the reaction of precursor substances with ethanol. The main precursor substances include urea, hydrocyanic acid, citrulline, and ammonia Carbamoyl compounds and the like. The main precursor of EC in rice wine is urea, which is derived from raw materials and arginine metabolism. The production rate of EC in rice wine is positively correlated with its urea content, storage time and temperature. This standard mainly for the raw materials in the production of rice wine (rice, wheat song, etc.), the fermentation process (process parameters) and storage stage (storage time And temperature) and other aspects put forward the prevention and control of rice in the EC production of technical measures. The aim is to reduce the amount of EC precursors in rice wine EC production rate, to prevent and control the generation of rice wine in the purpose of EC. Urethane in yellow rice wine Guide to control technical measures

1 Scope

This standard gives the yellow rice wine in the control of raw materials, process control and storage and transportation control measures for prevention and control. This standard applies to rice production and circulation of urethane prevention and control.

2 Normative references

The following documents for the application of this document is essential. For dated references, only the dated version applies to this article Pieces. For undated references, the latest edition (including all amendments) applies to this document. National Food Safety Standard - Determination of Urethane in Foods GB/T 6682 analytical laboratory water specifications and test methods GB/T 13662 rice wine Yellow wine - Determination of free amino acids - High performance liquid chromatography Methods for the determination of urea in fermented wines - High performance liquid chromatography (QB/T 4710-2014) 3 Terms, definitions and abbreviations 3.1 Terms and definitions GB/T 13662 defined terms and definitions apply to this document. 3.2 Abbreviations The following abbreviations apply to this document. EC Ethyl Carbamate

4 basic principles

EC in rice wine is mainly produced by the chemical reaction of urea and ethanol under natural conditions. The reaction equation is as follows. N2HCONH2 C2H5OH = C2H5OCONH2 NH3 This standard through the establishment of raw materials in the production of rice wine (rice, wheat song, etc.), the fermentation process (process parameters, urease, etc.) and storage Storage temperature and time) and other aspects of control measures (see Appendix A) to reduce the content of EC in yellow rice wine and reduce the EC production rate Rate, to prevent and control the formation of yellow rice wine in the purpose.

5 analytical methods

5.1 EC According to the method specified in GB 5009.223-2014 or refer to the method provided in Appendix B Determination. ......

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