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GB/T 23527.4-2025: Quality requirements for enzyme preparations - Part 4: Immobilized glucose isomerase preparations
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GB/T 23527.4-2025: Quality requirements for enzyme preparations - Part 4: Immobilized glucose isomerase preparations

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GB/T 23527.4-2025 English version. Quality requirements for enzyme preparations - Part 4.Immobilized glucose isomerase preparations ICS 07.100.30 CCSX60 National Standard of the People's Republic of China Replace GB/T 23533-2009 Enzyme preparation quality requirements Part 4.Immobilized glucose isomerase preparation Part 4.Immobilizedglucose isomerasepreparations Released on 2025-02-28 2026-03-01 Implementation State Administration for Market Regulation The National Standardization Administration issued

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 for standardization documents" Drafting is required. This document specifies the technical requirements for food quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards. document. This document is part 4 of GB/T 23527 "Quality requirements for enzyme preparations". GB/T 23527 has been published in the following parts. --- Part 1.Protease preparations; --- Part 2.Lipase preparations; --- Part 3.Amylase preparations; --- Part 4.Immobilized glucose isomerase preparations. This document replaces GB/T 23533-2009 "Immobilized glucose isomerase preparation". Compared with GB/T 23533-2009, except for the structure In addition to adjustments and editorial changes, the main technical changes are as follows. --- Changed "Scope" (see Chapter 1, Chapter 1 of the.2009 edition); --- Changed the terms and definitions of "glucose isomerase" and "immobilized glucose isomerase preparation" (see 3.1, 3.2,.2009 edition) 3.1, 3.2); --- Deleted "Health requirements" (see 4.4 of the.2009 edition); --- The factory inspection items have been changed (see 6.3.1.2, 6.3.1.2 of the.2009 edition); --- Changed the judgment rules (see 6.4.2, 6.4.2 of the.2009 edition); --- Deleted "Shelf Life" (see Chapter 8 of the.2009 edition). Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents. This document was proposed and coordinated by the National Food Industry Standardization Technical Committee (SAC/TC64). This document was drafted by. China Food Fermentation Industry Research Institute Co., Ltd., Novozymes (China) Investment Co., Ltd., Guangzhou Puratos Food Co., Ltd., AB Enzyme Trading (Shanghai) Co., Ltd., Qingdao Weilan Biotechnology Group Co., Ltd., Wuhan Xinhuayang Biotechnology Co., Ltd. Company, Amano Enzyme (Jiangsu) Co., Ltd. Shanghai Branch, Bowling Bio Co., Ltd., China Light Food Industry Management Center, Qinghai Huamantang Health Technology Co., Ltd., Shenzhen Market Supervision Administration License Review Center, Sichuan University, and Qinghai University. The main drafters of this document are. Li Bin, Zhang Junyan, Gao Tiecheng, Pei Jing, Zhan Songkun, Shao Jing, Xu Li, Wang Youyi, Li Peigong, Gao Peng, Tie Chengpeng, Tian Yongqiang, Liu Ming, Xia Qiang, Wang Jinfeng, Tong Yuanyang, Yuan Lin, Cheng Jiaomei, Zhou Ying, Li Yang, Ouyang Jing, Wang Hongxia, Sun Qiaomei, Wang Haijing. The previous versions of this document and the documents it replaces are as follows. ---First published in.2009 as GB/T 23533-2009; ---This is the first revision.

Introduction

With the rapid development of enzyme preparation industry, enzyme preparation types have diversified, product quality has been improved, product varieties have been enriched, and the industry has The industry technology has made great progress and development. GB/T 23527 "Quality Requirements for Enzyme Preparations" was formulated to regulate the product quality and testing of enzyme preparations. The normalization and standardization of methods are the basic work to regulate the industry order of enzyme preparations and related products and promote industrial development. GB/T 23527 "Quality Requirements for Enzyme Preparations" is intended to consist of four parts. --- Part 1.Protease preparations. The purpose is to improve the product quality of the protease preparation industry. --- Part 2.Lipase preparations. The purpose is to improve the product quality of the lipase preparation industry. --- Part 3.Amylase preparations. The purpose is to improve the product quality of the amylase preparation industry. --- Part 4.Immobilized glucose isomerase preparations. The purpose is to improve the products of the immobilized glucose isomerase preparation industry quality. Enzyme preparation quality requirements Part 4.Immobilized glucose isomerase preparation

1 Scope

This document specifies the requirements, inspection rules and marking, packaging, transportation and storage requirements for immobilized glucose isomerase preparations, and describes Corresponding test methods. This document applies to the production, inspection and sales of immobilized glucose isomerase preparations.

2 Normative references

The contents of the following documents constitute essential clauses of this document through normative references in this document. For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies to This document. GB/T 191 Pictorial markings for packaging, storage and transportation GB/T 601 Preparation of standard titration solutions for chemical reagents GB/T 602 Preparation of standard solutions for determination of impurities in chemical reagents GB/T 603 Preparation of preparations and products used in chemical reagent test methods GB/T 6682 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 Glucose isomerase An enzyme that converts D-glucose into D-fructose. Note. It is made from starch (or sugar) as raw material through microbial fermentation and purification. 3.2 Immobilized glucose isomerase preparations Glucose isomerase preparation immobilized on a carrier. 3.3 Glucose isomerase activity Under the specified reaction conditions, 1g of glucose isomerase converts glucose into 1mg of fructose in 1h, which is 1 unit of enzyme activity. Note. Expressed in "U/g". 3.4 Production capacity Under suitable working conditions, when the enzyme activity drops to 10% of the original activity, 1 kg of immobilized enzyme can convert absolute dry glucose into absolute Amount of dried fructose. ...