GB/T 22248-2025 English PDF

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GB/T 22248-2025: Determination of glycyrrhizic acid in health foods
Status: Valid

GB/T 22248: Historical versions

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 22248-2025	199	Add to Cart	3 days	Determination of glycyrrhizic acid in health foods	Valid
GB/T 22248-2008	139	Add to Cart	3 days	Determination of glycyrrhizic acid in health foods	Valid

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Basic data

Standard ID: GB/T 22248-2025 (GB/T22248-2025)
Description (Translated English): Determination of glycyrrhizic acid in health foods
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X83
Classification of International Standard: 67.050
Word Count Estimation: 10,161
Date of Issue: 2025-03-28
Date of Implementation: 10/1/2025
Older Standard (superseded by this standard): GB/T 22248-2008
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration

GB/T 22248-2025: Determination of glycyrrhizic acid in health foods

---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.
ICS 67.050 CCSX83 National Standard of the People's Republic of China Replace GB/T 22248-2008 Determination of Glycyrrhizic Acid in Health Food Released on 2025-03-28 2025-10-01 Implementation State Administration for Market Regulation The National Standardization Administration issued

Foreword

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1.Structure and drafting rules for standardization documents" Drafting. This document specifies the technical requirements for food quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards. document. This document replaces GB/T 22248-2008 "Determination of glycyrrhizic acid in health foods". Compared with GB/T 22248-2008, except for the structure In addition to adjustments and editorial changes, the main technical changes are as follows. a) The scope of application has been changed (see Chapter 1, Chapter 1 of the.2008 edition); b) The methods of sample preparation, extraction and purification have been changed (see 7.1 to 7.3, 5.1 of the.2008 edition); c) The chromatographic reference conditions have been changed (see 7.4, 5.3 of the.2008 edition); d) The formula and units for result calculation have been changed (see Chapter 8, Chapter 6 of the.2008 edition); e) The detection limit and quantification limit of the method have been changed (see Chapter 10, Chapter 1 of the.2008 edition). Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying these patents. This document is proposed and coordinated by the National Technical Committee for Standardization of Special Foods (SAC/TC466). This document was drafted by. Beijing Center for Disease Control and Prevention, China Light Industry Technology Innovation Center Co., Ltd., China Inspection and Quarantine (Shanghai) Testing Technology Co., Ltd., China Food Fermentation Industry Research Institute Co., Ltd., Nanjing Food and Drug Supervision and Inspection Institute, Perfect (Guangdong) Daily Necessities Co., Ltd. Ltd., Zhongyuan Food Laboratory, China Light Industry Inspection and Certification Co., Ltd., Zhejiang Provincial Institute of Food and Drug Inspection, Shenyang Pharmaceutical University, Zhejiang University of Technology School, Guangxi-ASEAN Food Inspection and Testing Center. The main drafters of this document are. Guo Qiaozhen, Li Xiaomin, Sun Jie, Zhong Qiding, Zong Lingli, Meng Juan, Chang Qiaoying, Wu Zhuying, Liu Ming, Liang Jingjing, Song Shaojiang, Zhou Xuxia, Chen Xiaocong, Chen Nannan, Luo Yanjuan, Guo Xinguang, Wu Yifan, Liu Yang, Zhang Jing, Ke Runhui, Yan Nan, Chen Bilian, Wang Haibo, Gu Changyu. The previous versions of this document and the documents it replaces are as follows. ---First published in.2008 as GB/T 22248-2008; ---This is the first revision. Determination of Glycyrrhizic Acid in Health Food

1 Scope

This document describes a method for the determination of glycyrrhizic acid in health foods by HPLC. This document applies to health foods in dosage forms such as hard capsules, tablets, powders, pastes, teas, granules, oral liquids, wine preparations, vinegar preparations, etc. Determination of glycyrrhizic acid.

2 Normative references

The contents of the following documents constitute essential clauses of this document through normative references in this document. For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies to This document. GB/T 6682 Specifications and test methods for water used in analytical laboratories

3 Terms and definitions

There are no terms or definitions that require definition in this document.

4 Principle

The glycyrrhizic acid in the sample was extracted with 50% methanol solution, purified by solid phase extraction column if necessary, separated by high performance liquid chromatography, and detected by ultraviolet detector. Detection, qualitative analysis by retention time and quantitative analysis by external standard method.

5 Reagents or materials

Unless otherwise specified, only chromatographic grade reagents were used. 5.1 Reagents 5.1.1 Methanol (CH3OH). 5.1.2 Acetic acid (CH3COOH). 5.1.3 Ammonium acetate (C2H7O2N). 5.1.4 Water. Grade 1 water as specified in GB/T 6682. 5.2 Reagent preparation 5.2.1 50% methanol solution. Take 500 mL of methanol (5.1.1), dilute to 1000 mL with water and mix well. 5.2.2 Ammonium acetate-0.5% acetic acid solution (0.1 mol/L). Take 7.71 g of ammonium acetate (5.1.3) and 5 mL of acetic acid (5.1.2), dissolve in water and Make up to 1000 mL and mix well. ......

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