GB 1886.176-2016 PDF in English
GB 1886.176-2016 (GB1886.176-2016) PDF English
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GB 1886.176-2016 | English | 250 |
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Food additive -- Lactulose liquid
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Standards related to (historical): GB 1886.176-2016
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GB 1886.176-2016: PDF in English GB 1886.176-2016
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National food safety standard - Food additives - Lactulose
liquid
ISSUED ON: AUGUST 31, 2016
IMPLEMENTED ON: JANUARY 01, 2017
Issued by: National Health and Family Planning Commission of PRC
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Structural formula, molecular formula, relative molecular mass of the main
components... 4
3 Technical requirements ... 4
Appendix A Testing method ... 6
Appendix B Liquid chromatogram ... 9
Foreword
This standard replaces GB 8816-1988 "Food additive - Lactulose liquid".
Compared with GB 8816-1988, the main changes in this standard are as follows:
- MODIFY the sensory requirements;
- MODIFY the index requirements for isomerized lactose content, fructose content,
galactose content, lactose content, arsenic (As);
- DELETE the index requirements for specific gravity, refractive index, coliform
bacteria;
- ADD the index requirements and testing methods for epilactose content, pH,
ignition residue, Escherichia coli;
- ADD the identification test methods;
- MODIFY the testing methods for isomerized lactose content, fructose content,
galactose content, lactose content;
- UPDATE the normative references of some inspection methods to the latest
published versions.
National food safety standard - Food additives - Propionic
acid
1 Scope
This standard applies to food additive isomerized lactose liquids, which are prepared
from lactose as raw material by isomerization, with or without alkali under heating
conditions, OR the solid products prepared by drying afterwards.
2 Structural formula, molecular formula, relative molecular
mass of the main components
2.1 Structural formula
2.2 Molecular formula
C12H22O11
2.3 Relative molecular mass
342.30 (according to 2011 international relative atomic mass)
3 Technical requirements
3.1 Sensory requirements
Sensory requirements shall comply with Table 1.
Appendix A
Testing method
A.1 General provisions
Unless other requirements are specified, the reagents and water used in this standard
refer to analytically pure reagents and grade three water specified in GB/T 6682. Unless
other requirements are specified, the standard solutions, standard solutions for impurity
determination, preparations and products used in the test shall be prepared in
accordance with the provisions of GB/T 601, GB/T 602, GB/T 603. The solutions used
in the test refer to aqueous solutions, unless the solvent used to prepare them is specified.
A.2 Identification test
In the determination test of isomerized lactose content, the retention time of the main
peak in the chromatogram of the specimen solution shall be consistent with the retention
time of the main peak in the chromatogram of the standard solution (see Figure B.1).
A.3 Determination of the content of isomerized lactose, fructose, galactose,
epilactose, lactose
A.3.1 Reagents and materials
A.3.1.1 Water: Grade 1 water in compliance with GB/T 6682.
A.3.1.2 Acetonitrile: Chromatographically pure.
A.3.1.3 Isomerized lactose standard, fructose standard, galactose standard, epilactose
standard, lactose standard: Purity ≥ 99.0%.
A.3.1.4 Phosphate buffer: Weigh 1.15 g of anhydrous sodium dihydrogen phosphate;
dissolve it in water; make the volume reach to 1000 mL.
A.3.2 Instruments and equipment
A.3.2.1 High performance liquid chromatograph, which is equipped with a differential
refractive index detector, constant column temperature, vacuum degassing system.
A.3.2.2 Chromatographic column: Amino column (Φ4.6 mm × 15 cm, packing particle
size 3 μm) with fully porous silica gel as filler or other equivalent chromatographic
column.
A.3.3 Reference chromatographic conditions
A.3.3.1 Mobile phase: Acetonitrile: phosphate buffer = 82:18.
...... Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.
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