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www.ChineseStandard.net Database: 189760 (18 Oct 2025)

GB/T 16919-2022 English PDF

US$139.00 · In stock
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GB/T 16919-2022: General principle of food grade Spirulina powder quality
Status: Valid

GB/T 16919: Evolution and historical versions

Standard ID	Contents [version]	USD	STEP2	[PDF] delivered in	Standard Title (Description)	Status	PDF
GB/T 16919-2022	English	139	Add to Cart	3 days [Need to translate]	General principle of food grade Spirulina powder quality	Valid	GB/T 16919-2022
GB/T 16919-1997	English	279	Add to Cart	3 days [Need to translate]	Food grade spirulina powder	Obsolete	GB/T 16919-1997

PDF similar to GB/T 16919-2022

Standard similar to GB/T 16919-2022

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Basic data

Standard ID	GB/T 16919-2022 (GB/T16919-2022)
Description (Translated English)	General principle of food grade Spirulina powder quality
Sector / Industry	National Standard (Recommended)
Classification of Chinese Standard	X20
Word Count Estimation	6,613
Issuing agency(ies)	State Administration for Market Regulation, China National Standardization Administration

GB/T 16919-2022: General principle of food grade Spirulina powder quality

---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.
General principle of food grade Spirulina powder quality ICS 67.120.30 CCSX20 National Standards of People's Republic of China Replacing GB/T 16919-1997 General rules for the quality of edible spirulina powder Published on 2022-04-15 2023-05-01 Implementation State Administration for Market Regulation Released by the National Standardization Administration

foreword

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1.Structure and Drafting Rules of Standardization Documents" drafted. This document replaces GB/T 16919-1997 "Edible Spirulina Powder", compared with GB/T 16919-1997, except for structural adjustment and editing In addition to the sexual changes, the main technical changes are as follows. --- Delete the relevant content related to food safety indicators and requirements (see 3.4, 3.5, 4.3, 4.4 of the.1997 edition); --- Delete the specific provisions of carotenoids (see 3.3 of the.1997 edition); --- Added phycocyanin and beta-carotene indicators (see 4.4, 5.6, 5.7). Please note that some content of this document may be patented. The issuing agency of this document assumes no responsibility for identifying patents. This document is proposed and managed by the National Standardization Technical Committee of Food Industry (SAC/TC64). This document is drafted by. Microalgae Branch of China Algae Industry Association, Yellow Sea Fisheries Research Institute of China Academy of Fishery Sciences, Qingdao Microalgae Industry Association, Yantai Institute of Coastal Zones, Chinese Academy of Sciences, China University of Petroleum (East China), Institute of Hydrobiology, Chinese Academy of Sciences, Ningbo University, National The First Oceanographic Research Institute of the Oceanographic Bureau, Dongying Dazhen Biotechnology Co., Ltd., Dongtai Cibaien Bioengineering Co., Ltd., Fuqing Xindaze Spirulina Co., Ltd., South China Sea Institute of Oceanography, Chinese Academy of Sciences, Beihai Shengba Biotechnology Co., Ltd., Lijiang Chenghaibaoer Biological Development Co., Ltd., Ordos City, Inner Mongolia Science and Technology Bureau, Inner Mongolia Zaishou Bioengineering Co., Ltd. The main drafters of this document. Qin Song, Wang Lianzhu, Wang Qi, Chen Jun, Ge Baosheng, Song Lirong, Yan Xiaojun, Zheng Li, Dong Naichang, Gao Zhigang, Zheng Xing, Xiang Wenzhou, Xue Mingxiong, Xu Qingshan, Tan Yinghong, Wang Zhizhong, Su Yongning, Xiao Yupeng. The previous versions of this document and its superseded documents are as follows. ---First published in.1997 as GB/T 16919-1997; ---This is the first revision. General rules for the quality of edible spirulina powder

1 Scope

This document specifies the requirements, test methods, inspection rules, labeling, packaging, transportation and storage of edible spirulina powder. (Arthrospira maxima) as raw material, spirulina powder made by harvesting, filtering, washing and drying.

2 Normative references

The contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, dated citations documents, only the version corresponding to that date applies to this document; for undated references, the latest edition (including all amendments) applies to this document. GB/T 191 Graphical signs of packaging, storage and transportation GB 5009.3 National Food Safety Standard for Determination of Moisture in Food GB 5009.4 National Food Safety Standard Determination of Ash in Food GB 5009.5 National Food Safety Standard for Determination of Protein in Food GB 5009.83 National Food Safety Standard for Determination of Carotene in Food GB 5749 Hygienic Standard for Drinking Water GB/T 30891 Sampling Specification for Aquatic Products JJF1070 Measurement and inspection rules for the net content of quantitatively packaged commodities SC/T 3035 General Rules for Packaging and Labeling of Aquatic Products SN/T 1113 Determination method of phycocyanin and chlorophyll content in Spirulina powder for import and export

3 Terms and Definitions

There are no terms and definitions that need to be defined in this document.

4 Requirements

4.1 Raw materials Spirulina raw materials should be fresh, pollution-free and of good quality. 4.2 Production water Should comply with the provisions of GB 5749. 4.3 Sensory requirements Should comply with the provisions of Table 1.

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