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GB/T 16919: Historical versions
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| GB/T 16919-2022 | English | 139 |
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General principle of food grade Spirulina powder quality
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| GB/T 16919-1997 | English | 279 |
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Food grade spirulina powder
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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 | 6,645 |
| 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.
...
