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GB 1903.80-2025: National food safety standard - Nutrition fortifier - Yeast beta-glucan
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National food safety standard - Nutrition fortifier - Yeast beta-glucan
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GB 1903.80-2025
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Basic data | Standard ID | GB 1903.80-2025 (GB1903.80-2025) | | Description (Translated English) | National food safety standard - Nutrition fortifier - Yeast beta-glucan | | Sector / Industry | National Standard | | Classification of Chinese Standard | X40 | | Word Count Estimation | 12,129 | | Date of Issue | 2025-09-02 | | Issuing agency(ies) | National Health Commission; State Administration for Market Regulation | 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
National Standards of the People's Republic of China
National Food Safety Standards
Yeast beta-glucan, a food fortifier
Published on 2025-09-02
Implemented on 2026-03-02
National Health Commission of the People's Republic of China
State Administration for Market Regulation issued
National Food Safety Standards
Yeast beta-glucan, a food fortifier
1.Scope
Yeast β-glucan is a food fortifier with β-1,3/β-1,6-glucan as its main component, obtained after purification, drying and other processes.
The term "bread yeast" as defined by "Cerevisiae" is the common English translation of the yeast.
2.Molecular formula, structural formula, and relative molecular mass
2.1 Molecular Formula
(C6H10O5)n
n. Degree of polymerization, 125≤n≤25000.
2.2 Structural Formula
2.3 Relative Molecular Mass
20,000~4,000,000 (based on 2022 international relative atomic masses)
3 Technical Requirements
3.1 Sensory Requirements
Sensory requirements shall comply with the provisions of Table 1.
Table 1 Sensory Requirements
Project Requirements Inspection Methods
Light yellow to yellowish-brown in color
State of powder
It has the characteristic odor of this product.
Take an appropriate amount of sample and place it in a clean, dry white porcelain dish. Observe it under natural light.
Observe its color and condition, and smell its odor.
3.2 Physicochemical Indicators
The physicochemical properties should meet the requirements of Table 2.
Table 2 Physicochemical Indicators
Project indicator testing methods
Yeast β-glucan content, w/% ≥ 75 (Appendix A, A.3)
Protein, w/% ≤ 3.5 GB 5009.5 Kjeldahl method
Fat, w/% ≤ 10.0 GB 5009.6 Acid hydrolysis method
Moisture content, w/% ≤ 8.0 GB 5009.3 Direct drying method
Ash content, w/% ≤ 3.0 GB 5009.4 Determination of total ash in food
Lead (Pb)/(mg/kg) ≤ 0.5 GB 5009.12 or GB 5009.75
Total arsenic (as As)/(mg/kg) ≤ 0.5 GB 5009.11 or GB 5009.76
Total mercury (as Hg)/(mg/kg) ≤ 0.05 GB 5009.17
Cadmium (Cd)/(mg/kg) ≤ 0.5 GB 5009.15
3.3 Microbial limits
Microbial limits should comply with the provisions of Table 3.
Table 3 Microbial Limits
project
Sampling scheme a and limits (unless otherwise specified, all limits are expressed in CFU/g).
ncm M
Test methods
Total bacterial count. 5 2 10000 50000 GB 4789.2
Coliform bacteria 5 2 10 100 GB 4789.3 Plate count method
Staphylococcus aureus 500/25g - GB 4789.10
Salmonella 500/25g - GB 4789.4
a. The collection and processing of samples shall be carried out in accordance with GB 4789.1.
Appendix A
Test methods
A.1 General Provisions
Unless otherwise specified, the reagents and water used in this standard refer to analytical grade reagents and Grade III water as specified in GB/T 6682.During the test...
Unless otherwise specified, all standard solutions, impurity determination standard solutions, preparations and products used shall conform to GB/T 601, GB/T 602 and GB/T 603.
The solutions used in the tests shall be prepared in accordance with the provisions of GB/T 603.Unless otherwise specified, all solutions used in the tests shall be aqueous solutions.
A.2 Identification Test
The infrared characteristic spectral identification of yeast β-glucan was performed using the potassium bromide pellet method, according to GB/T 6040.Yeast β-glucan...
The infrared spectrum should conform to the characteristics of the infrared spectrum of yeast β-glucan standard (Appendix B), showing a broad and strong absorption band around 3419 cm⁻¹.
The absorption peaks are observed around 2923 cm⁻¹ (OH stretching vibration absorption of sugars) and around 889 cm⁻¹ (CH stretching vibration absorption of sugars).
(The β-configuration characteristic absorption) has a relatively weak absorption peak.
A.3 Determination of yeast β-glucan content
A.3.1 Acid hydrolysis method (method one)
Dissolve the sample in water, filter out the insoluble matter, wash the filter residue with water to completely separate it from the sample, dry it, and weigh the insoluble matter using a balance.
The quality of impurities.
A.3.1.1 Principle of Acid Hydrolysis
After acid hydrolysis of yeast β-glucan samples, glucose and other components in the samples were separated by high-performance liquid chromatography (HPLC) column chromatography, and the results were analyzed by differential chromatography.
The light detector was used for detection, and the external standard method was employed for quantitative determination.
Note. During the hydrolysis of yeast β-glucan, incomplete hydrolysis may occur, and the glucose hydrolysis product may undergo other side reactions due to high temperatures.
The presence of this substance led 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. sensitivity is 0.001g.
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/T 6682, 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 solution dried at 98℃~100℃ for 2 h.
Dissolve the sugar (A.3.1.3.3) in water (A.3.1.3.1) and bring the volume to 100 mL. Shake well.
A.3.1.3.5 Yeast β-glucan reference standard. 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), and dilute to the final volume with water (A.3.1.3.1).
1000mL, shake well.
A.3.1.3.7 Cellulose acetate membrane. pore size 0.22μm.
A.3.1.4 Sample Preparation
Weigh 0.4 g (accurate to 0.001 g) of the sample or yeast β-glucan reference standard (A.3.1.3.5) into a 20 mL test tube with a screw cap, and add...
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 (per minute).
Mix once with a vortex mixer for 15 minutes. Transfer the suspension after water bath to a.200 mL screw-cap heat-resistant bottle.
Wash the test tube several times with 100mL~120mL of water (A.3.1.3.1), and combine the washings into a heat-resistant bottle with a screw cap. Place the heat-resistant bottle with the screw cap...
The bottle was placed in an autoclave and sterilized at 121°C for 60 minutes. After removal, it was cooled to room temperature and then adjusted with sodium hydroxide solution (A.3.1.3.6) to the desired consistency.
After adjusting the pH to 6-7, transfer the solution to a.200 mL volumetric flask, dilute to volume with water (A.3.1.3.1), and mix well. Use cellulose acetate with a pore size of 0.22 μm.
Membrane filtration is ready for use.
A.3.1.5 Reference chromatographic conditions
A.3.1.5.1 Chromatographic column. Sugar column (6.5mm×300mm) or separation column with equivalent analytical performance.
A.3.1.5.2 Mobile phase. pure water.
A.3.1.5.3 Column temperature. 80℃.
A.3.1.5.4 Flow rate. 0.5 mL/min.
A.3.1.5.5 Injection volume. 20 μL.
A.3.1.6 Plotting the Standard Curve
Measure 2.0 mL, 4.0 mL, 6.0 mL, 8.0 mL, and 10.0 mL of glucose standard solution (A.3.1.3.4) into 10 mL volumetric flasks, respectively.
In this mixture, water (A.3.1.3.1) was added to the final volume and the mixture was shaken well to obtain glucose concentrations of 400 mg/L, 800 mg/L, and 1200 mg/L, respectively.
A series of standard solutions at 1600 mg/L and.2000 mg/L were prepared. 20 μL was injected under the chromatographic conditions described in A.3.1.5, based on the peak area and the...
Plot a standard curve for glucose concentration.
A.3.1.7 Determination of Samples and Reference Standards
Under the same chromatographic conditions, the sample treated according to method A.3.1.4 and the yeast β-glucan reference solution were injected into the chromatogram, respectively.
In the instrument, the retention time and peak area of each chromatographic peak are recorded. Qualitative analysis is performed using the retention time of the chromatographic peak from the glucose standard solution, and the analysis is performed using the glucose standard solution...
Quantification of peak area in liquid chromatography.
A.3.1.8 Result Calculation
The content of yeast β-glucan is calculated according to formula (A.1).
X1=
c1×0.2×100
m1×1000 ×
0.9×F1 (A.1)
In the formula.
X1 --- The content of yeast β-glucan in the sample, in grams per 100 grams (g/100g);
c1 --- The glucose content of the sample solution, calculated from the peak area using a standard curve, in milligrams (mg/L).
grams per liter (mg/L);
0.2 --- The volume of the sample or standard yeast β-glucan treated to a final volume, expressed in liters (L);
100 --- Percentage content conversion factor;
m1 --- The mass of the sample taken, in grams (g);
1000 --- Conversion factor between milligrams and grams;
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