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GB/T 41377-2022: Quality requirements for inulin
Status: Valid
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 41377-2022 | English | 299 |
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Quality requirements for inulin
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GB/T 41377-2022
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Basic data | Standard ID | GB/T 41377-2022 (GB/T41377-2022) | | Description (Translated English) | Quality requirements for inulin | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X60 | | Word Count Estimation | 15,117 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 41377-2022: Quality requirements for inulin---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.
Quality requirements for inulin
ICS 67.180.20
CCSX60
National Standards of People's Republic of China
Inulin quality requirements
Published on 2022-03-09
2022-10-01 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.
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. Fengning Ping An Hi-Tech Industrial Co., Ltd., Fanmi Neng Special Sugar Co., Ltd., Quantum Hi-Tech (China) Biological Co., Ltd.
Co., Ltd., Wuhan Ying New Forest Biotechnology Co., Ltd., Baiyin Xirui Biological Engineering Co., Ltd., Chongqing Widemus Biological Industry Co., Ltd.
Company, Unicon (Beijing) Pharmaceutical Technology Service Co., Ltd., Tianjin Binhai Jebsen Specialty Chemical Co., Ltd., China Food Fermentation Industry Research
Institute Co., Ltd., Perfect (China) Co., Ltd., Tiens Group Co., Ltd., Shijiazhuang Junlebao Dairy Co., Ltd., Beijing Sanyuan Food Co., Ltd.
Co., Ltd., Shanghai Tianxiang Quality Technology Service Co., Ltd., Hebei Food Inspection Research Institute.
The main drafters of this document. Liu Jie, Qian Xiaoguo, Yang Yun, Wei Yuanan, Zou Aibiao, Li Xiangdong, Yin Hong, Wang Xiangyang, Liu Hui, Cao Mengsi,
Zhang Lixin, Li Yueqi, Wang Shijie, Chen Lijun, Lin Song, Zhang Yan, Liu Ming, Chen Xiaoqiang, Huang Zhenhua, Wu Jianfeng, Lei Wenjun, Li Siyou, Bu Huan,
Li Xingzhi, Han Meina, Zhang Linggai, Wang Haotong, Liu Hongliu, Gao Yecheng, Liang Shuming.
Inulin quality requirements
1 Scope
This document specifies the quality requirements for inulin, including terms and definitions, requirements, test methods, inspection rules and signs, packaging, transportation, storage
Save and so on.
This document applies to the production, quality inspection and sale of inulin.
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
Preparation of GB/T 601 Standard Titration Solutions for Chemical Reagents
GB/T 602 Preparation of standard solutions for the determination of impurities in chemical reagents
Preparation of preparations and products used in GB/T 603 chemical reagent test methods
GB 5009.3-2016 National Food Safety Standard for Determination of Moisture in Food
GB 5009.4 National Food Safety Standard Determination of Ash in Food
GB/T 6682-2008 Specifications and test methods for water used in analytical laboratories
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
inulin
Inulin
Using chicory or Jerusalem artichoke (alias artichoke, devil ginger) as raw materials, it is obtained through screening, cleaning, crushing, extraction, refining and other processes.
Linked by β-glycosidic bonds, fructans with a degree of polymerization of 2 to 60.
Note. a kind of dietary fiber, can be used as food or food raw materials.
3.2
The sum of the number of fructosyl and glucosyl groups in the inulin molecular chain.
4 Molecular formula, structural formula
4.1 Molecular formula. C6H11O5(C6H10O5)nOH.
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