GB 1886.176-2016 PDF English
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GB 1886.176-2016: Food additive -- Lactulose liquid
---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GB1886.176-2016GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National food safety standard - Food additives - Lactulose liquid ISSUED ON: AUGUST 31, 2016 IMPLEMENTED ON: JANUARY 01, 2017 Issued by: National Health and Family Planning Commission of PRC
Table of Contents
Foreword ... 3 1 Scope ... 4 2 Structural formula, molecular formula, relative molecular mass of the main components... 4 3 Technical requirements ... 4 Appendix A Testing method ... 6 Appendix B Liquid chromatogram ... 9Foreword
This standard replaces GB 8816-1988 "Food additive - Lactulose liquid". Compared with GB 8816-1988, the main changes in this standard are as follows: - MODIFY the sensory requirements; - MODIFY the index requirements for isomerized lactose content, fructose content, galactose content, lactose content, arsenic (As); - DELETE the index requirements for specific gravity, refractive index, coliform bacteria; - ADD the index requirements and testing methods for epilactose content, pH, ignition residue, Escherichia coli; - ADD the identification test methods; - MODIFY the testing methods for isomerized lactose content, fructose content, galactose content, lactose content; - UPDATE the normative references of some inspection methods to the latest published versions. National food safety standard - Food additives - Propionic acid1 Scope
This standard applies to food additive isomerized lactose liquids, which are prepared from lactose as raw material by isomerization, with or without alkali under heating conditions, OR the solid products prepared by drying afterwards. 2 Structural formula, molecular formula, relative molecular mass of the main components 2.1 Structural formula 2.2 Molecular formula C12H22O11 2.3 Relative molecular mass 342.30 (according to 2011 international relative atomic mass)3 Technical requirements
3.1 Sensory requirements Sensory requirements shall comply with Table 1.Appendix A
Testing method A.1 General provisions Unless other requirements are specified, the reagents and water used in this standard refer to analytically pure reagents and grade three water specified in GB/T 6682. Unless other requirements are specified, the standard solutions, standard solutions for impurity determination, preparations and products used in the test shall be prepared in accordance with the provisions of GB/T 601, GB/T 602, GB/T 603. The solutions used in the test refer to aqueous solutions, unless the solvent used to prepare them is specified. A.2 Identification test In the determination test of isomerized lactose content, the retention time of the main peak in the chromatogram of the specimen solution shall be consistent with the retention time of the main peak in the chromatogram of the standard solution (see Figure B.1). A.3 Determination of the content of isomerized lactose, fructose, galactose, epilactose, lactose A.3.1 Reagents and materials A.3.1.1 Water: Grade 1 water in compliance with GB/T 6682. A.3.1.2 Acetonitrile: Chromatographically pure. A.3.1.3 Isomerized lactose standard, fructose standard, galactose standard, epilactose standard, lactose standard: Purity ≥ 99.0%. A.3.1.4 Phosphate buffer: Weigh 1.15 g of anhydrous sodium dihydrogen phosphate; dissolve it in water; make the volume reach to 1000 mL. A.3.2 Instruments and equipment A.3.2.1 High performance liquid chromatograph, which is equipped with a differential refractive index detector, constant column temperature, vacuum degassing system. A.3.2.2 Chromatographic column: Amino column (Φ4.6 mm × 15 cm, packing particle size 3 μm) with fully porous silica gel as filler or other equivalent chromatographic column. A.3.3 Reference chromatographic conditions A.3.3.1 Mobile phase: Acetonitrile: phosphate buffer = 82:18. ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
