GB 1886.177-2016 English PDF

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GB 1886.177-2016: National Food Safety Standard -- Food Additives- D-Mannitol
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB 1886.177-2016	119	Add to Cart	3 days	National Food Safety Standard -- Food Additives- D-Mannitol	Valid

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Basic data

Standard ID: GB 1886.177-2016 (GB1886.177-2016)
Description (Translated English): National Food Safety Standard -- Food Additives- D-Mannitol
Sector / Industry: National Standard
Classification of Chinese Standard: X40
Word Count Estimation: 6,664
Date of Issue: 2016-08-31
Date of Implementation: 2017-01-01
Regulation (derived from): State Health and Family Planning Commission Notice No.11 of 2016
Issuing agency(ies): National Health and Family Planning Commission of the People's Republic of China, State Food and Drug Administration

GB 1886.177-2016: National Food Safety Standard -- Food Additives- D-Mannitol

---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.
National Food Safety Standard - Food Additives- D-Mannitol National Standards of People's Republic of China National Food Safety Standard Food Additives D- mannitol 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 D- mannitol

1 Scope

This standard applies to starches, starch or sucrose as a starting material was obtained food additive D- mannitol. 2 structural formula, molecular formula and molecular weight 2.1 Structure Formula 2.2 C6H14O6 2.3 Molecular Weight 182.17 (according to 2011 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 State of the crystalline powders or granules Slightly 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 D- mannitol content (dry basis), w /% 96.0 ~ 101.5 Appendix A A.3 Drying loss, w /% ≤ 0.3 GB 5009.3 a direct drying method pH (100g/L solution) 4.0 ~ 7.5 GB/T 9724 Residue on ignition, w /% ≤ 0.1 Appendix A A.4 Sugar, w /% ≤ 0.3 A.5 Appendix A Nickel (Ni)/(mg/kg) ≤ 1.0 GB 5009.138 Lead (Pb)/(mg/kg) ≤ 1.0 GB 5009.75 or GB 5009.12 a drying temperature of 105 ℃ ± 2 ℃, drying time was 4h.

Appendix A

Testing method A.1 General Provisions At time of the reagents in water and does not indicate other requirements, refer to three analytical reagent water and GB/T 6682 provisions. Test When the standard solution, the standard solution, the determination of impurities, formulations and articles not indicate other requirements, are by GB/T 601, GB/T 602, 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 Identification Test A.2.1 color reaction Weighed amount of sample, formulated 13.3g/L of the sample solution, placed in 15mL test tube taken 3mL, 3mL freshly added 100g/L Catechol solution, and mix. 6mL of sulfuric acid was added, and mixed. The tube was slowly heated on a flame 30s, dark pink or alcohol solution should be red. A.2.2 chromatography test Test, the peak retention times of the sample solution and the main peak of the chromatogram of the standard solution should be retained in the chromatogram D- mannitol Determination Consistent time. Determination of alcohol content A.3 D- mannitol (dry basis) of A.3.1 Reagents and materials A.3.1.1 sorbitol Standard. Purity ≥98%. A.3.1.2 D- mannitol standard. Purity ≥99%. A.3.2 Instruments and Equipment HPLC. equipped with a differential refractive index detector, or other equivalent detectors. A.3.3 Reference chromatographic conditions A.3.3.1 Column. calcium-type strongly acidic cation exchange resin as a filler, the column dedicated to the analysis of sugar or sugar alcohol (Φ7.8mm × 30cm), or other equivalent column. A.3.3.2 mobile phase. an aqueous GB/T 6682 provisions. A.3.3.3 Column temperature. 80 ℃. A.3.3.4 Detector temperature. 35 ℃ ~ 55 ℃. A.3.3.5 flow rate. 0.5mL/min. A.3.3.6 injection volume. 20μL. A.3.4 Analysis step Preparation of the solution A.3.4.1 isolated Weigh the appropriate amount of sorbitol standards and standards D- mannitol, formulated at a concentration of 4.8g/L of D- sorbitol and mannitol Of the solution was separated. Preparation of standard solution A.3.4.2 Weigh standard D- mannitol 0.5g (accurate to 0.0001g) a 100mL volumetric flask, dissolved in mobile phase, dilute to volume To volume, and mix. Chromatography using 0.45μm microporous membrane filter prior to analysis. Preparation of sample solution A.3.4.3 0.5g sample was weighed (accurate to 0.0001g) was placed in a 100mL volumetric flask, dissolved in mobile phase, dilute to volume, and mix. Chromatography using 0.45μm microporous membrane filter prior to analysis. A.3.4.4 system suitability test Determination of residue on ignition A.4 A.4.1 Reagents and materials sulfuric acid. A.4.2 Instruments and Equipment A.4.2.1 crucible. A.4.2.2 high-temperature furnace. A.4.2.3 dryer. A.4.3 Analysis step Take a sample of approximately 1g (accurate to 0.0001g), was placed in ignition to constant weight in a crucible, on a hot plate to slowly burn completely carbonized, cold To room temperature. Sulfuric acid was added 0.5mL moist, low-temperature heating to sulfuric acid vapor to escape completely. Then transferred to a high temperature furnace, ± at 800 ℃ Burn to ashing completely at 25 ℃. Move the dryer, allowed to cool to room temperature, accurately weighed, in a high temperature furnace ignition until constant weight. A.4.4 calculation results Ignition residue content of w2, calculated according to equation (A.2). w2 = m1-m0 m × 100% (A.2) Where. M1 --- total mass of the crucible and the residue, in grams (G); M0 --- crucible mass in grams (G); --- m sample mass, in grams (g). The test result to the arithmetic mean of replicates results. Obtained in two independent determination results under repeatability conditions of absolute difference Is not greater than 0.02%. A.5 Determination of reducing sugar A.5.1 Reagents and materials Alkaline copper citrate test solution A.5.1.1. Weigh 2.5g of copper sulfate, 5.0 g citric acid, 14.4 g of anhydrous sodium carbonate, to dissolve and dilute to volume with water To 100mL. A.5.1.2 acetic acid solution. 281. A.5.1.3 iodine standard solution. c 12I2 ÷ = 0.05mol/L. Hydrochloric acid solution A.5.1.4. 694. A.5.1.5 sodium thiosulfate standard titration solution. c (Na2S2O3) = 0.05mol/L. A.5.1.6 starch indicator solution. 10g/L. A.5.2 Analysis step Weigh 3.3g sample was added 25mL of water, was slowly dissolved by heating. The solution was cooled, added 20mL test solution and a few basic copper citrate glass bead. Heating the solution began to boil about 4min solution was maintained to boil 3min. After rapid cooling, the solution was added 100mL of acetic acid and 20.0mL standard iodine solution, the solution is shaken while the solution was added 25mL of hydrochloric acid. After the precipitate was dissolved, titrated with standard sodium thiosulfate solution Titrated excess iodine. Near the end of the titration, 2mL starch indicator solution was added. Required to titrate the standard sodium thiosulfate titration solution thereof The product should be greater than or equal 12.8mL, i.e., a reducing sugar content of less than or equal to 0.3%. ......

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