GB 9697-2008 English PDFUS$259.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. GB 9697-2008: royal jelly Status: Valid GB 9697: Historical versions
Basic dataStandard ID: GB 9697-2008 (GB9697-2008)Description (Translated English): royal jelly Sector / Industry: National Standard Classification of Chinese Standard: B47 Classification of International Standard: 65.140 Word Count Estimation: 11,194 Date of Issue: 2008-06-27 Date of Implementation: 2009-01-01 Older Standard (superseded by this standard): GB/T 9697-2002 Quoted Standard: GB/T 601; GB/T 5009.4-2003; GB 7718 Regulation (derived from): Announcement of Newly Approved National Standards No. 10 of 2008 (total 123) 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 Summary: This Chinese standard specifies the definition of royal jelly, grade, quality, test methods, packaging, labeling, storage and transport requirements. This standard applies to royal jelly production and trade. GB 9697-2008: royal jelly---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.royal jelly ICS 65.140 B47 National Standards of People's Republic of China Replacing GB/T 9697-2002 Royal Jelly Posted 2008-06-27 2009-01-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released ForewordChapter 4 of this standard is mandatory, the rest are recommended. This standard replaces GB/T 9697-2002 "royal jelly." This standard compared with GB/T 9697-2002 The main changes are as follows. --- By the recommended standards to the provisions of mandatory standards; --- Increasing the terms and definitions; --- Modify the definition of royal jelly; --- Adjust the threshold value of protein content. Appendix A of this standard is a normative appendix. This standard is proposed and managed by China Federation of Supply and Marketing Cooperatives. This standard was drafted. Nanjing Laoshan Pharmaceutical Co., Ltd., China Supply and Marketing Cooperatives bee products Standardization Technical Committee Secretariat, the China Association of bee royal jelly professional committees. The main drafters of this standard. Li Zijian, tube Chunhua, Li Xiaodong, Chenming Hu, Yang ice. This standard replaces the standards previously issued as follows. --- GB/T 9697-2002. Royal Jelly1 ScopeThis standard specifies the definition of royal jelly, grade, quality, test methods, packaging, labeling, storage, transportation requirements. This standard applies to the production and trade of royal jelly.2 Normative referencesThe following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard. Preparation of GB/T 601 chemical reagent standard titration solution Determination of GB/T 5009.4-2003 ash in foods GB 7718 pre-packaged food labels General3 Terms and DefinitionsThe following terms and definitions apply to this standard. 3.1 Royal Jelly royaljely Worker bees swallow gland and palate gland secretion, mainly used for feeding the queen bee and wasp larvae milky white, yellow or light orange syrupy substance.4 Requirements4.1 Sensory requirements 4.1.1 Color Whether it is sticky paste state or frozen state should be white, yellow or light orange, shiny. There are ice crystals when frozen luster. 4.1.2 Odour When the sticky paste state, there should be similar to nectar or pollen of flavor and spice. Pure smell, without fermentation, rancid odor. 4.1.3 taste and taste When the sticky paste state, with a clear sour, astringent, spicy and sweet feeling on the palate and throat irritation. After swallowing or spitting, throat irritation still It will persist for some time. When frozen, the early taste grainy, gradually disappeared, and the emergence of the state viscous paste the same taste. 4.1.4 Status After thawing at room temperature or viscosity slurry was having liquidity. There should be no bubbles and impurities (such as wax shavings, etc.). 4.2 rating According to the physical and chemical quality, Royal Jelly divided into superior products, and qualified for two levels. 4.3 Physical and Chemical Requirements Product grades and physical and chemical requirements in Table 1. Table 1 - Product grades and physical and chemical requirements Index Top Qualified Moisture /% ≤ 67.5 69.0 10- hydroxy-2-decanoic acid /% ≥ 1.8 1.4 Protein/11 ~ 16% Total sugar (glucose) /% ≤ 15 Ash /% ≤ 1.5 Acidity (1mol/LNaOH)/(mL/100g) 30 ~ 53 Starch shall not be detected 4.4 Health and Safety Requirements It should be consistent with national laws, regulations and government regulatory requirements, compliance with the relevant national standards of health and safety requirements. 4.5 Authenticity requirements You can not add or remove any of the ingredients.5 Test methodsUnless otherwise specified, all reagents were analytical method used reagents, water is distilled water. 5.1 Sample Preparation Stainless steel rod, pipe or spoon as a sampler. The internal sample into the vial, stir evenly mixed, as the sample. Each sample shall be not less than 20g. After the sample should be tested immediately. If not timely test should be stored frozen at -18 ℃ refrigerator. 5.2 Water 5.2.1 Instruments a) vacuum drying oven; b) weighing bottle. high 25mm, diameter 35mm; c) analytical balance. a sense of the amount of 0.0001g. 5.2.2 Test procedure Take royal jelly samples of about 0.5g, put dried to constant weighing bottle, accurately weighed, smoothing, placed in a vacuum oven at a temperature 75 ℃, pressure -0.095MPa ~ -0.10MPa (-730mmHg ~ -760mmHg) Remove the weighing bottle and dried under 4h, set dry Dryer, cooled 30min after weighing, repeated drying up twice before and after the quality difference is not more than 2mg, is constant. 5.2.3 Calculation Royal Jelly moisture content according to equation (1). 100 (1) Where. X1 --- royal jelly moisture content,%; 5.2.4 parallel test relative deviation Parallel test relative deviation should not exceed 0.8%. 5.3 10- hydroxy-2-decanoic acid 5.3.1 Reagents This test water re-distilled water. a) methanol. pure UV detection wavelength or transmittance of more than 30% of analytical grade. b) ethanol. pure class distinctions. c) Internal standard. methyl paraben, content 99.0%. d) 10-HDA standard. 99.0% or more. Dried under reduced pressure within 24h prior to use in concentrated sulfuric acid was placed in a decompression drier. e) 10-HDA standard solution. take dried after 10-HDA standard about 25mg, accurately weighed, add ethanol dissolved and transferred 25mL volumetric flask, diluted with ethanol to the mark. This solution per ml 10-HDA about 1mg. f) Internal standard solution. take dried over methylparaben about 650mg, accurately weighed, add ethanol dissolved and transferred 1000mL volumetric flask, diluted with ethanol to the mark. The solution containing the internal standard per ml to about 0.65mg. g) HCl (Ba = 0.03mol/L). amount of 0.1mol/L hydrochloric acid, 100mL, 200mL bidistilled water was added. h) Mobile phase (CH3OH + 0.03mol/LHCl + H2O) = 55 + 10 + 35. 5.3.2 Instruments a) high-performance liquid chromatograph. with UV detector, recorder or microprocessor; b) Column. 4.6mm × 250mm stainless steel column filled with amorphous silica C18 bonded phase, 5μm or 10μm; c) ultrasonic cleaning; d) Vortex unit; e) Analytical balance. a sense of the amount of 0.0001g. 5.3.3 Test procedure 5.3.3.1 Sample Processing Samples were thawed to room temperature and stir with a glass rod, take about 0.5g, has weighed into the 50mL volumetric flask, accurately weighed, 0.03mol/L hydrochloric acid 1mL and water 2mL, SRE Vortex is mixed to dissolve the sample, add ethanol 30mL, while adding side lightly Shake, then precision internal standard solution 10mL, and diluted with ethanol to the mark, shake, immediately set an ultrasonic bath ultrasonic 15min, or SRE Vortex oscillation is 15min, was taken out and after 10min at 3000r/min centrifugation. If they can not be measured in time, should be placed in Refrigerator cold test. 5.3.3.2 chromatographic conditions Measurement wavelength. 210nm; Column temperature. 35 ℃; mobile phase flow rate. 1mL/min. 5.3.3.3 Determination of the correction factor Precision drawing 10-HDA standard solution 0.5,1,2,3,4,5mL to 10mL volumetric flask. Precision internal standard solution 2mL, with Ethanol diluted to the mark. Pipette solution 2μL, into the chromatograph, calculated using the peak area ratio should be linear, find school Positive factor F. 5.3.3.4 sample measurement Draw sample solution 4μL, into the chromatograph, press the "internal standard method" quantitative. 5.3.4 Calculation Royal Jelly 10- hydroxy-2-decanoic acid content according to formula (2). 100 (2) Where. X2 --- royal jelly 10- hydroxy-2-decanoic acid content,%; F --- the correction factor; As --- internal standard peak in the sample area; 5.3.5 parallel test relative deviation Parallel test the relative deviation of not more than 2.0%. 5.4 Protein 5.4.1 Reagents a) concentrated sulfuric acid (ω = 95% ~ 98%); b) copper sulfate and potassium sulfate mixed reagent. Weigh copper sulfate 1g, potassium sulfate 10g, set mortar mixed, fine spare; c) mixed indicator. amount of ethanol solution of methyl red (ρ = 1g/L) 2 parts, bromocresol green ethanol solution (ρ = 2g/L) 3 parts, and mix; d) boric acid absorption solution (ρ = 20g/L). Weigh boric acid 2.0g, placed in 100mL stoppered graduated cylinder, add ethanol 20mL, and add distilled Diluted with water to the mark, shake to make boric acid dissolved spare; e) sodium hydroxide solution (ρ = 400g/L). Weigh sodium hydroxide 40g, add distilled water to 100mL; f) sulfuric acid. amount of concentrated sulfuric acid 5.7mL, add distilled water to 100mL; g) hydrochloric acid standard solution (0.1mol/L). prepared according to GB/T 601 and calibration. Before using the exact diluted 10-fold. 5.4.2 Instruments a) Kjeldahl method digestive apparatus, 50mL Kjeldahl flask (such as using far infrared furnace is equipped with 50mL Digestion Digestion tube plus gooseneck funnel); b) 10mL Acid burette; c) analytical balance. a sense of the amount of 0.0001g; d) semi-micro distillation apparatus Act (see Appendix A). 5.4.3 Test procedure Cleaning 5.4.3.1 distillation unit Connecting the distillation apparatus, A flask add appropriate amount of distilled water and a few drops of methyl red indicator solution, add dilute sulfuric acid into the acid, add a few glass beads or zeolite Tablets, add distilled water from the funnel D about 50mL, G closed folder, open the condensed water, boil A bottle of distilled water. When the tip of the cold vapor from the condenser When the condensate out, remove the source of fire, clip off H, C bottle of distilled water to make anti rushed B bottle. G to open the folder, release B bottle of distilled water, off B Bottles and G folders. The condenser tube tip immersed in about 50mL of distilled water, distilled water so that the tip of the recoil to C condenser from the bottle, and then rushed to the B bottle, such as The law to put distilled water. The instrument thus washed 2 or 3 times. 5.4.3.2 digest Take a sample of approximately 1g royal jelly has been called on a given set of filter paper, accurately weighed after wrap, placed in Kjeldahl flask or digestion tube. Copper sulfate was added Reagent is mixed with potassium 2g, then concentrated sulfuric acid was added slowly along the sidewall 10mL, thoroughly mixed, put in a small bottle funnel, the flask into a 45 ° oblique Is set to start at a lower temperature is gradually heated, the solution was maintained at a temperature below the boiling point, after intumescent stop, and gradually increase the power, to be digested solution Boiling, but not to remain in this state solution overflows into the clarity of the solution until the green heating was continued for 30min, transferred to a cooling capacity of 100mL Flask, diluted with distilled water to the mark, shake spare. 5.4.3.3 Distillation Amount of 20g/L boric acid solution 10mL, set 100mL conical flask, add 5 drops of mixed indicator, the tip of the condenser is immersed in the liquid under Later, precision drawing above the digestion solution 5mL, transferred via D funnel reaction tube, then add 400g/L sodium hydroxide solution 10mL, D funnel with a small amount of distilled water several times, clip off G, D addend ml of distilled water in the funnel to a closed pipeline. Heating A bottle (bottle steamed Distilled water should be kept acidic solution of sulfuric acid), steam distillation, from the time of boric acid solution starting from wine red to blue-green from the distillation continued After 10min, the tip of the condenser raised surface, so that the steam continue flushing 1min, with a small amount of distilled water rinse tip, distillation was stopped. 5.4.3.4 titration The absorption liquid with 0.01mol/L hydrochloric acid standard solution titration to the blue-green to gray-purple as the end point. 5.4.4 Calculation Royal jelly protein content according to equation (3) Calculated. X3 = (Vp Vp 1- 0) × 1 × 0.014 Ba × 6.25 × 100 (3) Where. X3 --- royal jelly protein content, expressed in mass fraction,%; Vp 1 --- Sample Titration 0.01mol/L of hydrochloric acid standard solution consumed volume in milliliters (mL of); V0 --- titration blank 0.01mol/L hydrochloric acid standard solution consumed volume in milliliters (mL); 1 --- Ba concentration of hydrochloric acid standard solution, unit mole per liter (mol/L); 0.014 mmol --- nitrogen mass in grams (g); 6.25 --- protein nitrogen conversion factor. Parallel test of the relative deviation 5.4.5 Parallel test relative deviation should not exceed 3.0%. 5.5 Total sugar 5.5.1 Reagents a) glucose standard solution. precision learn dried to constant weight of 98 ℃ ~ 100 ℃ pure glucose (specific rotation + 52.5 ° ~ + 53 °) 1.000g, add distilled water after hydrochloric acid was added to dissolve 5mL, and diluted with distilled water to 1000mL, this solution per milliliter Equivalent to 1mg glucose. b) Tongjia alkaline tartrate solution. Weigh copper sulfate (CuSO4 · 5H2O) 15g and methylene blue 0.05g, add distilled water and dilute Diluted to 1000mL, stored in Mesa bottle. c) alkaline copper tartrate solution B. Weigh sodium hydroxide and sodium potassium tartrate 50g 75g, add distilled water, was added potassium ferrocyanide 4g, wait until completely dissolved, diluted with distilled water to 1000mL, stored in Mesa polyethylene plastic bottle. Calibration alkaline copper tartrate solution. precision drawing Tong Jia alkaline tartrate solution and Solution B each 5mL, placed in 150mL flasks , Add distilled water 10mL, plus glucose standard solution from burette about 9mL, in 2min controlled heating to boiling, while boiling every 2s Drop speed 71/92 glucose standard solution until the solution just faded blue as the end point, recording the consumption of glucose standard solution Total volume, three simultaneous parallel operation, the mean value is calculated (liquid A, liquid B each 5mL) with an alkaline copper tartrate solution per 10mL When the quality of glucose (mg). d) zinc acetate solution (ρ = 219g/L). Weigh zinc acetate 21.9g, ice acetic acid 3mL, add distilled water and dilute to 100mL. e) a solution of potassium ferrocyanide (ρ = 106g/L). f) concentrated hydrochloric acid (ω = 36% ~ 38%). g) HCl (Ba = 6mol/L). amount of hydrochloric acid 50mL, diluted with distilled water to 100mL. h) sodium hydroxide solution (ρ = 200g/L). i) Methyl red indicator solution (ρ = 1g/L, ethanol). 5.5.2 Instruments a) electric heated water bath. Temperature fluctuation ± 1 ℃; b) analytical balance, sense of volume 0.0001g, or electronic balance, a sense of the amount of 0.001g. 5.5.3 Test procedure 5.5.3.1 Sample Processing Royal jelly is added slowly accurately weighed sample of about 4g, placed in 100mL flask, add distilled water 50mL, shaking after sample dissolution Zinc acetate solution and a solution of potassium ferrocyanide 5mL, add distilled water to the mark. After standing 30min dry filter paper, Filtrate was discarded early a few ml of the filtrate set aside. Precision drawing preceding filtrate 50mL, 100mL flask placed, and hydrochloric acid (Ba = 6mol/L) 10mL, shake, put electric Constant temperature water bath at 68 ℃ ~ 70 ℃ hydrolysis 10min, water cooled to room temperature, add 2 drops of methyl red indicator solution, shake, hydroxide Sodium solution (ρ = 200g/L) and to the solution was yellow, add distilled water to the mark, shake, as the sample solution spare. 5.5.3.2 titrated sample solution Tong Jia precision drawing alkaline tartrate solution and Solution B each 5mL, placed in 150mL conical flask, add distilled water 10mL, control 2min heated to boiling, to slow down after the speed, dropping the sample solution from the buret and keep the solution boiling until the solution color lighter When every 2s drop speed titration until the blue just fade as the end point, the volume of consumption recorded in the sample solution. 5.5.4 Calculation Royal Jelly total sugar content by the formula (4) Calculated. X4 = T 2 × 1000 × 100 (4) Where. X4 --- royal jelly total sugar (glucose) content, expressed in mass fraction,%; T --- alkaline copper tartrate solution titer, 10mL alkaline copper tartrate solution (solution A, solution B each 5mL) equivalent glucose Mass, in milligrams (mg); Vp 2 volumes of the sample solution consumed when --- titration, in milliliters (mL). 5.5.5 parallel test relative deviation Parallel test relative deviation should not exceed 3.0%. 5.6 Ash 5.6.1 Reagents Concentrated sulfuric acid (ω = 95% ~ 98%). 5.6.2 Instruments a) analytical balance. a sense of the amount of ± 0.0001g; b) quartz or porcelain crucible. 30mL; c) dryers. built-in desiccant silica gel; d) high-temperature furnace. 5.6.3 Test procedure 5.6.3.1 according to GB/T 5009.4-2003 4.1 execution. 5.6.3.2 jelly precisely weighed sample of about 1.5g, burning has been placed in a crucible to constant, low heat before heating the sample to fully carbonized Smoking. Cooling to room temperature, concentrated sulfuric acid was added 0.5mL ~ 1mL, wetting the sample. Low temperature heating divisible sulfuric acid vapor. Set high-temperature furnace, Firing at 700 ℃ ~ 800 ℃ to no carbon particles, namely ash completely. After the temperature dropped to below 200 ℃ removed, placed in the dryer to cool to room Temperature and weighed. Repeat twice before and after burning to weigh no more than 0.3g difference is constant. 5.6.4 Calculation Royal Jelly ash content according to equation (5) Calculated. 100 (5) Where. X5 --- royal jelly ash content, expressed in mass fraction,%; 5.6.5 parallel test relative deviation Parallel test the relative deviation of not more than 2.0%. 5.7 Acidity 5.7.1 Reagents Sodium hydroxide solution (Ba = 0.1mol/L). according to GB/T 601 standard preparation and calibration. 5.7.2 Instruments a) pH meter. pH value accuracy of 0.1; b) Buret. 10mL; c) analytical balance. a sense of volume and a sense of volume ± 0.0001g ± 0.001g. 5.7.3 Test procedure Weigh royal jelly samples 1.00g, placed in 100mL beaker, add freshly boiled and cooled distilled water 75mL, with sodium hydroxide Standard solution (Ba = 0.1mol/L) titrated to pH meter indicates pH8.3 as the end point. 5.7.4 Calculation Concentration titration value in ml of sodium hydroxide standard solution consumed (mol/L) is multiplied, multiplied by 100, is the acidity of the sample. 5.7.5 parallel test relative deviation Parallel test the relative deviation of not more than 5%. 5.8 starch 5.8.1 Reagents Iodine solution (ρ = 13g/L). Weigh iodine 1.3g, potassium iodide 3.6g, placed in 200mL beaker, add distilled water 30mL, plus concentrated hydrochloric After a drop of acid dissolution add distilled water to 100mL, stir well, put a brown bottle, Mesa spare. 5.8.2 Test procedure After the royal jelly samples weighed approximately 0.2g, a 50mL beaker, add distilled water 10mL, stir, heated to boiling, cooled to room temperatur......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GB 9697-2008_English be delivered?Answer: Upon your order, we will start to translate GB 9697-2008_English as soon as possible, and keep you informed of the progress. The lead time is typically 1 ~ 3 working days. The lengthier the document the longer the lead time.Question 2: Can I share the purchased PDF of GB 9697-2008_English with my colleagues?Answer: Yes. 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