Chinese Standard: 'GB 31640-2016'
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| GB 31640-2016 | English | 95 |
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Edible alcohol
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GB 31640-2016
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| GB 31640-2016 | Chinese | 16 |
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Detail Information of GB 31640-2016; GB31640-2016
Description (Translated English): Edible alcohol
Sector / Industry: National Standard
Classification of Chinese Standard: X09
Date of Issue: 2016-12-23
Date of Implementation: 2017-06-23
Older Standard (superseded by this standard): GB 10343-2008 Partial
Regulation (derived from): National Health and Family Planning Commission Notice No.17 of 2016
GB 31640-2016
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard – Edible Alcohol
食品安全国家标准 食用酒精
ISSUED ON. DECEMBER 23, 2016
IMPLEMENTED ON. JUNE 23, 2017
Issued by. National Health and Family Planning Commission of PRC;
China Food and Drug Administration.
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Table of Contents
Foreword ... 3
1 Scope ... 4
2 Terms and Definitions ... 4
3 Technical Requirements ... 4
4 Others ... 5
Appendix A Determination of Aldehyde in Edible Alcohol ... 7
Foreword
This Standard replaced partial indexes in GB 10343-2008 Edible Alcohol; GB 10343-
2008 Edible Alcohol involved this Standard index shall be subject to this Standard.
National Food Safety Standard – Edible Alcohol
1 Scope
This Standard is applicable to the edible alcohol.
2 Terms and Definitions
2.1 Edible alcohol
The water-contained alcohol taking cereals, potatoes, molasses or other edible crops
as the main raw materials; refined through fermentation and distillation; and used for
the food industry.
3 Technical Requirements
3.1 Requirements for raw materials
The raw materials shall conform to corresponding product standards and relevant
provisions.
3.2 Sensory requirements
The sensory requirements shall conform to the provisions of Table 1.
Table 1 -- Sensory Requirements
Items Requirements Test Methods
Appearance Colorless and transparent
Take appropriate amount of specimen into the beaker;
observe the color and luster state under the natural light;
it shall be transparent, and without visible foreign matters
Odor
Have the inherent
aroma of the ethanol,
without abnormal odor
Use plug cylinder to take 10mL of specimen; add 15mL
of water; cover the plug, mix evenly. Pour into 50mL
small beaker; smell the odor.
Taste Pure, slightly sweet, no smell
Take 20mL of specimen into 50mL volumetric flask; add
30mL of water; mix evenly; then pour into 100mL beaker;
place into 20°C water bath; taste it after it is at constant
temperature
3.3 Physical and chemical indicators
A.1.2.4 Iodine standard titration solution . when using,
accurately dilute the 0.1mol/L iodine standard solution for 10 times.
A.1.2.5 Starch indicator (10g/L). prepare as per GB/T 603.
A.1.2.6 Sodium bicarbonate solution [c(NaHCO3)=1mol/L].
A.1.3 Absorb 15.0mL of specimen into 250mL iodine flask; add 15mL of water, 15mL
of sodium bisulfite solution, 7mL of hydrochloric acid solution; shake evenly; stand for
1h; take out; use 50mL of water to wash the stopper; titrate with iodine standard
solution; when it is close to the end point, add 0.5mL of starch indicator; change the
iodine standard titration solution to titrate till the light blue and purple appears (not
counting). Add 20mL of sodium bicarbonate solution; slightly open the stopper; shake
for 0.5min (colorless); use iodine standard titration solution to continue to titrate till the
blue and purple turns to the end point. Meanwhile, do the blank test.
A.1.4 Result calculation
The aldehyde content in the specimen shall be calculated as per Formula (A.1).
X – aldehyde content (calculated by ethylal) in the specimen; in mg/L;
V1 – volume of iodine standard titration solution consumed by specimen, in mL;
V2 – volume of iodine standard titration solution consumed by blank, in mL;
c – concentration of iodine standard titration solution, in mol/L.
0.022 – ethylal mass ex......
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