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GB/T 41377-2022: Quality requirements for inulin
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GB/T 41377-2022	English	299	Add to Cart	3 days [Need to translate]	Quality requirements for inulin

GB/T 41377-2022: Quality requirements for inulin

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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. ...