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GB 1903.80-2025: National food safety standard - Nutrition fortifier - Yeast beta-glucan
---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/GB1903.80-2025
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard – Nutrition Fortifier – Yeast
Beta-Glucan
Issued on: SEPTEMBER 2, 2025
Implemented on: MARCH 2, 2026
Issued by. National Health Commission of the People’s Republic of China;
State Administration for Market Regulation.
Table of Contents
1 Scope... 3
2 Molecular Formula, Structural Formula, and Relative Molecular Mass... 3
3 Technical Requirements... 4
Appendix A Test Methods... 5
Appendix B Infrared Spectrum of Yeast β-Glucan Reference Standard... 15
Appendix C Infrared Spectrum of Glucose Reference Standard... 16
National Food Safety Standard – Nutrition Fortifier – Yeast
Beta-Glucan
1 Scope
This Standard applies to yeast β-glucan, a food fortifier, with the major components of β-1, 3/β-
1, 6-glucan, obtained from Saccharomyces cerevisiae as raw material through cell wall
disruption extraction, acid and alkali treatment, separation and purification, and drying.
NOTE. The species name Saccharomyces cerevisiae is translated as “brewing yeast”. The "bread yeast"
defined in Ministry of Health Announcement No. 6 of 2012 as "using Saccharomyces cerevisiae as raw
material" is the common English name for this yeast.
2 Molecular Formula, Structural Formula, and Relative
Molecular Mass
2.1 Molecular formula
(C6H10O5)n
n. Degree of polymerization, 125 ≤ n ≤ 25,000.
2.2 Structural formula
2.3 Relative molecular mass
20,000~4,000,000 (based on the 2022 international relative atomic mass)
3 Technical Requirements
3.1 Sensory requirements
Sensory requirements shall conform to the provisions of Table 1.
Table 1 – Sensory requirements
Items Requirements Test methods
Color and luster Light yellow to yellowish brown Take an appropriate amount of specimen and
place it in a clean, dry white porcelain dish.
Observe its color and state under natural light,
and smell its odor
State Powder
Odor It has the characteristic odor of this product
3.2 Physicochemical indicators
The physicochemical indicators shall conform to the provisions of Table 2.
3.3 Microbial limits
The microbial limits shall comply with the provisions of Table 3.
Appendix A
Test Methods
A.1 General
Unless otherwise specified, all reagents and water used in this Standard refer to analytically
pure reagents and Grade III water as specified in GB/T 6682.Standard solutions used in the
test, impurity determination standard solutions, preparations, and products shall be prepared
according to the provisions of GB/T 601, GB/T 602, and GB/T 603, unless otherwise specified.
solutions used in the tests, when the solvent used for preparation is not specified, are aqueous
solutions.
A.2 Identification test
The infrared characteristic spectral identification of yeast β-glucan is performed using the
potassium bromide pellet method, and tested according to GB/T 6040.The infrared spectrum
of yeast β-glucan shall conform to the characteristics of the infrared spectrum of yeast β-glucan
standard (Appendix B), with wider and stronger absorption peaks near 3419 cm⁻¹ (O-H
stretching vibration absorption of sugars), and weaker absorption peaks near 2923 cm⁻¹ (C-H
stretching vibration absorption of sugars) and 889 cm⁻¹ (β-configuration characteristic
absorption of sugars).
A.3 Determination of yeast β-glucan content
A.3.1 Acid hydrolysis method (Method I)
Dissolve the specimen in water; filter out the insoluble matter; wash the filter residue with water
to completely separate it from the specimen. Dry it; and then weigh the mass of water-insoluble
impurities using a balance.
A.3.1.1 Principle of acid hydrolysis method
After acid hydrolysis of the yeast β-glucan specimen, glucose and other components in the
specimen are separated by high-performance liquid chromatography column and detected by
differential refractive index detector. Quantitative determination is performed using the external
standard method.
NOTE. During the hydrolysis of yeast β-glucan, incomplete hydrolysis may occur; and some glucose
products may undergo other side reactions due to high temperatures, leading to a lower-than-expected
yeast β-glucan content in the test results.
A.3.1.2 Instruments and equipment
A.3.1.2.1 Electronic balance. With sensitivity of 0.001 g.
A.3.1.2.2 Constant temperature drying oven. 100 ℃ ± 2 ℃.
A.3.1.2.3 Constant temperature water bath. 30 ℃ ± 1 ℃.
A.3.1.2.4 Autoclave.
A.3.1.2.5 Vortex mixer.
A.3.1.2.6 High-performance liquid chromatograph. With differential detector.
A.3.1.3 Reagents and materials
A.3.1.3.1 Water. GB/T6682, Grade I water.
A.3.1.3.2 Hydrochloric acid. 37%.
A.3.1.3.3 Anhydrous glucose (CAS No.. 50-99-7) purity. AR, ≥99.5%.
A.3.1.3.4 Glucose standard solution (2.0 g/L). Weigh 0.2 g (accurate to 0.001 g) of glucose
(A.3.1.3.3) dried at 98 ℃ ~ 100 ℃ for 2 h; dissolve in water (A.3.1.3.1), and make constant
volume to 100 mL; shake well.
A.3.1.3.5 Yeast β-glucan reference standard. With known purity, and purity ≥75%.
A.3.1.3.6 Sodium hydroxide solution (300 g/L). Weigh 300 g of sodium hydroxide (accurate to
0.01 g); make constant volume to 1000 mL with water (A.3.1.3.1); and shake well.
A.3.1.3.7 Cellulose acetate membrane. Pore size 0.22 μm.
A.3.1.4 Specimen treatment
Weigh 0.4 g (accurate to 0.001 g) of the specimen or yeast β-glucan reference standard
(A.3.1.3.5) into a 20 mL screw-capped test tube; add 6.0 mL of hydrochloric acid (A.3.1.3.2);
seal tightly; and shake to obtain a homogeneous suspension. Place the test tube in a 30 °C water
bath for 45 min (vortexing once every 15 min). Transfer the suspension after water bath to a
200 mL screw-cap heat-resistant flask. Wash the test tube for several times with 100 mL~120
mL of water (A.3.1.3.1); and combine the washings to the screw-cap heat-resistant flask. Place
the screw-cap heat-resistant flask in an autoclave and sterilize at 121 °C for 60 min. After
removing and cooling to room temperature, adjust the pH to 6~7 with sodium hydroxide
solution (A.3.1.3.6); then transfer to a 200 mL volumetric flask and make constant volume with
water (A.3.1.3.1); mix well. Filter using a 0.22 μm cellulose acetate membrane for later use.
A.3.1.5 Reference chromatographic conditions
A.3.1.5.1 Chromatographic column. Sugar column (6.5 mm × 300 mm) or a separating column
with equivalent analytical performance.
A.3.1.5.2 Mobile phase. Pure water.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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