GB/T 23529-2009 PDF English
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| GB/T 23529-2009 | English | 130 |
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GB/T 23529-2009: Trehalose---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GBT23529-2009
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.180.20
X 31
Trehalose
海藻糖
Issued on: APRIL 27, 2009
Implemented on: NOVEMBER 01, 2009
Issued by.
General Administration of Quality Supervision, Inspection
and Quarantine of the People’s Republic of China;
Standardization Administration of the People’s Republic of
China.
Table of Contents
Foreword ... 3
Introduction ... 4
1 Scope ... 5
2 Normative references ... 5
3 Terms and definitions ... 5
4 Chemical name, molecular formula, structural formula and relative
molecular mass ... 5
5 Classification ... 6
6 Requirements ... 6
7 Test methods ... 7
8 Inspection rules ... 12
9 Marks, packaging, transportation and storage ... 14
Foreword
This Standard was proposed by China Light Industry Council.
This Standard shall be under the jurisdiction of the Sub Technical Committee on
Industrial Fermentation of National Technical Committee on Food Industry
Standardization.
Drafting organization of this Standard. Nanning Sinozyme Biotechnology Co., Ltd.,
China National Research Institute of Food & Fermentation Industry.
Main drafters of this Standard. Hang Wei, Zhang Wei, Meng Zongjian, Guo Xinguang,
Zhang Yunguang, Wei Yuqin.
Introduction
Trehalose was first-time extracted from clavieps purpurea of rye by Wigger's in 1832;
and then put into mass production through fermentation yeast, extracting from maitake
cells or enzymatic conversion of starch. China started industrial production in 2000.
The sweetness of trehalose is equivalent to about 45% of that of sucrose. It has the
characteristics of mild sweetness, refreshing sense of taste and no aftertaste after
eating, as well as stability towards heat and acid. Because trehalose is non-reducing
sugar, when existing with amino acids and protein, it does not produce browning
(Maillard reaction) even being heated. The hygroscopicity of trehalose is low, so it
remains dry even if the relative humidity reaches 95%. In addition, trehalose also has
unique functions such as preventing starch from aging, preventing protein from
denaturation and inhibiting lipid form oxidation. As a kind of excellent food ingredient,
it can be directly consumed or used as food ingredient. Because of its special
characteristics as non-reducing sugar formed by disaccharide molecules, a special
protective film is formed under the harsh conditions such as high temperature, extreme
cold and dehydration out of dry, which can effectively protect the bio-molecular
structure from being destroyed, so it can be widely used in biologics, pharmaceuticals,
cosmetics, agriculture and other industries.
Trehalose
1 Scope
This Standard specifies the product classifications, requirements, test methods,
inspection rules, marks, packaging, transportation and storage of trehalose.
This Standard applies to the production, inspection and sales of the trehalose obtained
through enzymatic conversion.
2 Normative references
The provisions in following documents become the provisions of this Standard through
reference in this Standard. For dated references, the subsequent amendments
(excluding corrections) or revisions do not apply to this Standard, however, parties who
reach an agreement based on this Standard are encouraged to study if the latest
versions of these documents are applicable. For undated references, the latest edition
of the referenced document applies.
GB/T 191 Packaging - Pictorial marking for handling of goods (GB/T 191-2008,
ISO 780. 1997, MOD)
GB 7718 General standard for the labeling of prepackaged foods
3 Terms and definitions
For the purposes of this Standard, the following terms and definitions apply.
3.1
Trehalose (α-D-glucopyranosyl-α-D-glucopyranoside)
The non-reducing disaccharide formed by two glucopyranose that are connected by a
1,1 glycosidic bond.
4 Chemical name, molecular formula, structural formula and
relative molecular mass
Residue on ignition/% ≤ 0.02 0.02 0.05
Loss on drying/% ≤ 1.0 1.0 1.5
Chromaticity ≤ 0.100 0.100
Turbidity ≤ 0.05 0.05
6.3 Hygiene requirements
It shall comply with the relevant provisions of the State.
7 Test methods
7.1 Sensory test
TAKE an appropriate amount of samples; under the natural light, OBSERVE the color
and shape of the sample visually; inspect whether there are impurities; TAKE a small
amount of samples; TASTE them carefully (before tasting the second sample, it shall
gargle with water); MAKE a record.
7.2 Content (High performance liquid chromatography)
7.2.1 Principle
Each component that comes into the chromatographic column at the same time - due
to the difference of dissolution, adsorption, permeation and ion exchange between
mobile phases and stationary phases - is allocated repeatedly for several times
between two phases of the chromatographic column along with the mobile phases.
Due to the moving speeds of each component in the chromatographic column are
different, after passing through the chromatographic column of a certain length, the
components are separated from each other, flow out the chromatographic column
sequentially, and flow into the signal detector. INDICATE the spectral peak values of
each component on the recorder or on the data processing device. QUANTIFY by
normalization method or external standard method according to retention time.
7.2.2 Instruments
7.2.2.1 High performance liquid chromatograph (equipped with a differential detector).
7.2.2.2 Mobile phase degasser and 0.45μm microporous membrane.
7.2.2.3 Chromatographic column. amino column (4.6mm×300mm, 5μm).
7.2.2.4 Analytical balance. a sensitivity of 0.0001g.
7.2.2.5 Micro injector. 10μL.
7.2.3 Reagents
7.2.3.1 Water. secondary distilled water or ultrapure water.
7.2.3.2 Acetonitrile. chromatographically pure.
7.2.3.3 Trehalose standard products. purity ≥ 99.5%.
Note. If it takes crystalline trehalose as standard products, then the purity of anhydrous
trehalose shall be multiplied by a conversion factor (342.30 / 378.33 = 0.90).
7.2.4 Analysis steps
7.2.4.1 Standard product preparation
The standard products need to be dried in a 60°C electro-thermal constant-
temperature oven for 5h for weighing. WEIGH about 0.5g of trehalose standard
products (7.2.3.3), accurate to 0.0001g; DISSOLVE with water (7.2.3.1) and dilute to
50mL; SHAKE well. FILTER with 0.45μm microporous membrane (7.2.2.2); COLLECT
the filtrate for determination.
7.2.4.2 Sample preparation
The samples need to be dried in a 60°C electro-thermal constant-temperature oven for
5h for weighing. WEIGH about 0.5g of trehalose samples (7.2.3.3), accurate to
0.0001g; DISSOLVE with water (7.2.3.1) and dilute to 50mL; SHAKE well. FILTER with
0.45μm microporous membrane (7.2.2.2); COLLECT the filtrate for determination.
7.2.4.3 Determination of samples
The mobile phase is acetonitrile . water = 70 . 30. TURN on the differential detector
before the day of determination, PREHEAT till stable, FIT on the column, INLET the
mobile phase with a flow rate of 0.1mL / min, BALANCE overnight. Before formal
injection analysis, INLET the mobile phase used TO the reference cell for more than
20min, RESTORE normal flow path, to make the mobile phase flow through the sample
cell, ADJUST the flow rate to 1.0mL / min, ADJUST the baseline until the baseline is
stable, INLET 10L of the standard solution (7.2.4.1) and the prepared sample (7.2.4.2)
respectively. According to the retention time of standard products, determine the
chemical composition of the sugar components in the sample. According to the peak
area of the sample, calculate the percentage content of sugar components by external
standard method.
7.2.4.4 Calculation results
WEIGH 30g of the sample, accurate to 0.1g; ADD water to dissolve and dilute to
100mL; SHAKE well. USE 1cm cuvette to take water as the blank control;
DETERMINE the absorbance of the sample solution at the wavelength of 420nm and
720nm respectively; RECORD the readings.
7.6.3 Calculation results
7.6.3.1 Chromaticity
CALCULATE the chromaticity according to formula (4).
Where.
X4 - Colorimetric values of samples;
OD420 - Absorbance of sample solution at the wavelength of 420nm;
OD720 - Absorbance of sample solution at the wavelength of 720nm.
7.6.3.2 Turbidity
The turbidity value of samples is the absorbance of samples at the wavelength of
720nm.
7.6.4 Precision
The absolute difference between the two independent determination results obtained
under the repeatability conditions shall not exceed 0.2% of the arithmetic mean.
8 Inspection rules
8.1 The products dried at a time are deemed as one batch. The maximum batch shall
not exceed the output per shift.
8.2 Each batch of products shall exit factory after being inspected as qualified by the
inspection department of ...
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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