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GB 10783-2008: Food additive -- Paprika red
Status: Obsolete GB 10783: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB 10783-2008 | English | 279 |
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Food additive -- Paprika red
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GB 10783-2008
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| GB 10783-1996 | English | 70 |
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Food additive--Paprika red
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GB 10783-1996
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| GB 10783-1989 | English | RFQ |
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Food additive Chilli orange
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GB 10783-1989
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PDF similar to GB 10783-2008
Basic data | Standard ID | GB 10783-2008 (GB10783-2008) | | Description (Translated English) | Food additive -- Paprika red | | Sector / Industry | National Standard | | Classification of Chinese Standard | X41 | | Classification of International Standard | 67.220.20 | | Word Count Estimation | 7,752 | | Date of Issue | 2008-12-03 | | Date of Implementation | 2009-06-01 | | Older Standard (superseded by this standard) | GB 10783-1996 | | Quoted Standard | GB/T 5009.37-2003; GB/T 5009.75; GB/T 5009.76; GB/T 6682 | | Regulation (derived from) | Announcement of Newly Approved National Standards No. 19 of 2008 (No. 132 overall) | | 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 food additive red pepper technical requirements, test methods, inspection rules, marking, packaging, transportation and storage requirements. This standard applies to pepper pericarp and its products as raw material extraction, filtration, concentration, and other process made off capsaicin pepper red, edible oils and fats can be used to adjust the color value. | GB 10783-2008: Food additive -- Paprika red---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.
Food additive.Paprika red
ICS 67.220.20
X41
National Standards of People's Republic of China
Replacing GB 10783-1996
Food Additives red pepper
Posted 2008-12-03
2009-06-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
Chapter 4 of this standard are mandatory, the rest are recommended.
This standard replaces GB 10783-1996 "Food Additives red pepper."
This standard compared with GB 10783-1996, the main changes are as follows.
--- Capsaicin indicator was revised;
--- Cancel the original standard indicators of heavy metal and ash, increasing the lead indicators.
This standard by the National Standardization Technical Committee on Food Additives proposed.
This standard by the National Standardization Technical Committee on Food Additives, National Center for Standardization centralized food fermentation.
This standard was drafted. Qingdao Red Star Chemical Group Co., Ltd natural pigment, Luohe City, Henan Province large natural food additives Limited
Secretary, Hebei dawn natural pigment Co., Ltd, China Food Fermentation Industry Research Institute, Beijing Kim Ye Biological Engineering Co., Ltd., Qingdao Intel Biological
Technology Co., Ltd., Handan City into the natural pigment Co., Ltd. Qingdao Dorset spices.
The main drafters of this standard. Li Huiyi, Luqing Guo, Sun Aijun, Wen Yan Jun, Chen Min Fang, Ouyang Jie, Zhang Zhizhong, Zhang Famao, Chen Yanyan,
Sun Jin, Yan Bingzong, even canals, firewood Qiuer.
This standard replaces the standards previously issued as follows.
--- GB 10783-1989, GB 10783-1996.
Food Additives red pepper
1 Scope
This standard specifies the food additive paprika technical requirements, test methods, inspection rules, marking, packaging, transportation and storage requirements.
This standard applies to chili peel and its products as raw material, extraction, filtration, concentration, removal of capsaicin pepper and other craft made of red, can
To adjust the color with the edible oil price.
2 Normative references
The 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.
GB/T 5009.37-2003 edible vegetable oil analysis of hygienic standard
Determination of GB/T 5009.75 Lead in Food Additives
Determination of GB/T 5009.76 arsenic in food additives
GB/T 6682 analytical laboratory use specifications and test methods (GB/T 6682-2008, ISO 3696. 1987, MOD)
3 formula, relative molecular mass and structural formula
Formula 3.1
Capsanthin. C40H56O3.
Capsorubin. C40H56O4.
3.2 formula
Capsanthin.
Capsorubin.
3.3 relative molecular mass
Capsanthin. 584.85.
Capsorubin. 600.85.
4. Technical Requirements
4.1 Characters
Dark red oily liquid.
4.2 Physical indicators
Shall comply with the requirements in Table 1.
Table 1 Physical and Chemical Indicators
Item Index
Absorbance E1% 1cm460nm ≥ 50
Arsenic (As)/(mg/kg) ≤ 3
Lead (Pb)/(mg/kg) ≤ 2
Residues hexane/(mg/kg) ≤ 25
The total residual organic solvents/(mg/kg) ≤ 50
Capsaicin mass fraction /% in line with the nominal
5 Test methods
Unless otherwise indicated in the analysis using only recognized as analytical reagents and GB/T 6682 set forth in the water.
5.1 Identification
5.1.1 Solubility
Soluble in ethanol, soluble in vegetable oils, acetone, ether, chloroform, almost insoluble in water, soluble in glycerol.
5.1.2 color reaction
Add 2 drops of ~ 1 drop 3 drops of the sample in chloroform and one drop of sulfuric acid, should be rendered dark blue.
5.1.3 The maximum absorption peak
Samples were dissolved in n-hexane at about 470nm of maximum absorption.
5.2 absorbance
5.2.1 Reagents
acetone.
5.2.2 Instruments
Spectrophotometer, with a 1cm cuvette.
5.2.3 Analysis of step
Accurately weigh 0.1g sample, accurate to 0.0002g, diluted with acetone in 100mL flask, and then accurately draw a dilute solution
10mL, diluted to 100mL, using a spectrophotometer at 460nm wavelength, using acetone as a reference solution, absorption was measured in 1cm cuvette
Luminosity.
Note. The ratio of the measured absorbance of the color range of liquid should be controlled within the range of A = 0.30 ~ 0.70.
5.2.4 Calculation Results
Absorbance according to formula (1).
(1)
Where.
E1% 1cm460nm --- test sample concentration of 1%, with a 1cm cuvette in absorbance at 460nm;
A --- absorbance measurement of the sample;
5.3 Arsenic
The method according to GB/T 5009.76 predetermined measurement.
5.4 Lead
The method according to GB/T 5009.75 predetermined measurement.
5.5 hexane residue and total residual organic solvents
Determination method according to GB/T 5009.37-2003 specified in 4.8.
5.6 capsaicin
5.6.1 Analysis of step
Weigh accurately approximately 5.00g in 300mL sample grinding mouth flask, accurately 100mL70% methanol was added, shaking 30min. Quiet
Rear 5min filtration, filtration funnel cover, to prevent evaporation. Filtrate was discarded early 25mL, after remaining filtrate mix, prepared according to the requirements of Table 2
Test solution.
Table 2 Preparation of test solution
Item 1 bottle # 2 # 3 # bottles bottles bottles # 4
The filtrate/mL 4.00 4.00 - -
Deionized water/mL 17.8 16.8 19.0 18.00
1mol/L hydrochloric acid/mL 1.00 - 1.00 -
1mol/L NaOH/mL - 2.00 - 2.00
Found A1 A2 A3 A4
4 bottles of test solution were used to set the volume to 100mL of methanol and shaken at 248nm and 296nm were measured at four solutions of
Absorbance A1, A2, A3, A4, A1 ', A2', A3 ', A4' (using a quartz cuvette and deuterium lamp).
5.6.2 Calculation Results
a) 248nm at sample capsaicin content according to equation (2).
X =
[(A2-A1) - (A4-A3)] × 2500
(2)
b) 296nm at sample capsaicin content according to equation (3) Calculated.
X =
[(A2'-A1 ') - (A4'-A3')] × 2500
(3)
Where.
X --- sample capsaicin mass fraction,%;
2500 --- sample dilution;
314 and 127 --- correction coefficient;
Formula (2) and (3) calculate the difference between the results should not exceed 10%, or need to be repeated.
6 Inspection rules
6.1 Batch determination
Production unit determined by the product lot number in accordance with their respective rules, the final mixing and there is uniformity of quality products for the batch.
6.2 Sampling methods and sample size
In each batch of products at random samples of each batch of sample extract 3% of the number of pieces of packaging, each batch of not less than three packs, each
Sample of not less than 100g, the extracted sample rapidly mixed, distributed into two clean, dry bottle, marked on the bottle manufacturing plant, producing
Book GB 10783-2008
Product name, batch number, quantity and date of sampling bottle for examination, a bottle seal retained for future reference.
6.3 factory inspection
6.3.1 factory inspection items include absorbance, hexane remaining amount, the total residual organic solvents and capsaicin.
6.3.2 Each batch of products subject to the inspection department of the production plant according to the method specified in this standard test and issued before the factory product certification.
6.4 Type inspection
All items specified in Chapter 4 are type inspection items. Type test once every year, or when one of the following occurs
When tested.
--- Raw materials, process large changes;
After --- Discontinued resume production;
--- Factory test results with the usual recording quite different.
6.5 determine the rules
When all the technical requirements for inspection, test results if indicators do not meet the requirements of this standard should be re-double sampling recheck.
Review the results even if one does not meet this standard, the entire batch of products as unqualified.
When opposition parties, such as supply and demand for product quality arises, selected by mutual agreement of arbitration institutions, according to test methods specified in this standard of conduct
arbitration.
7 signs, packaging, transportation and storage
7.1 marks
Food additives must be packaged logos and product brochures, signs should include. name, place of origin, manufacturer name, health permit number,
Production license number, specifications, production date, lot number or code, shelf life, product standards, etc., and on the sign clearly marked "food additives
Additives "words.
7.2 Packaging
Product packaging shall be approved by the state, and in accordance with relevant hygiene standards of food packaging materials.
7.3 Transportation and storage
7.3.1 products during transport shall not be mixed and carried toxic and hazardous substances and pollution, avoid the sun and rain and so on.
7.3.2 The product should be stored in dry, cool, dark place, not with toxic, hazardous and corrosive and other substances exist.
Japanese 7.3.3 product from production date, in conformity with the above storage conditions, packaging intact, the shelf life of not less than 12 months.
8002-
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