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GB 1886.111-2015: National Food Safety Standard -- Food Additives -- Beet red
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB 1886.111-2015 | English | 109 |
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National Food Safety Standard -- Food Additives -- Beet red
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GB 1886.111-2015
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Basic data | Standard ID | GB 1886.111-2015 (GB1886.111-2015) | | Description (Translated English) | National Food Safety Standard -- Food Additives -- Beet red | | Sector / Industry | National Standard | | Classification of Chinese Standard | X40 | | Word Count Estimation | 5,531 | | Date of Issue | 2015-09-22 | | Date of Implementation | 2016-03-22 | | Regulation (derived from) | PRC National Health and Family Planning Commission 2015 No.8 | | Issuing agency(ies) | National Health and Family Planning Commission of the People's Republic of China | GB 1886.111-2015: National Food Safety Standard -- Food Additives -- Beet red---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.
(National food safety standards for food additives beet red)
National Standards of People's Republic of China
National Food Safety Standard
Food additive beet red
Issued on. 2015-09-22
2016-03-22 implementation
People's Republic of China
National Health and Family Planning Commission released
National Food Safety Standard
Food additive beet red
1 Scope
This standard applies to extraction from red beet (seaweed head) water extract, concentrated, spray-drying the resulting sweet food additives
Red dish.
2 molecular formula and relative molecular mass
Formula 2.1
C24H26N2O13
2.2 relative molecular mass
550.48 (according to 2007 international relative atomic mass)
3 Technical requirements
3.1 Sensory requirements
Sensory requirements shall comply with the requirements of Table 1.
Table 1 Sensory requirements
Project requires test methods
Color purple
State liquid, powder or granular solid
Take the right amount of sample is placed in a clean, dry 50mL beaker
In, in natural light, color and visual observation status
3.2 Physical and Chemical Indicators
Physical and chemical indicators should be consistent with the provisions of Table 2.
Table 2. Physical and chemical indicators
Project requires test methods
The absorbance (E1 m, 535nm) > 3.0 Appendix A A.3
pH 4.0 ~ 6.0 in Appendix A A.4
Residue on ignition, w /% ≤ 14.0 Appendix A A.5
Total arsenic (As)/(mg/kg) ≤ 2.0 GB 5009.11
Lead (Pb)/(mg/kg) ≤ 5.0 GB 5009.12
Note. The commercialization of beet red products shall comply with the standard red beet as raw material, add edible dextrin, antioxidants and other accessories made of.
Appendix A
Testing method
A.1 General Provisions
This standard reagents and water, did not indicate when the other requirements, refer to analytical reagent and third grade water GB/T 6682 regulations.
Standard solutions used in the tests, impurity standard solution, preparations and products, did not indicate when the other requirements, according to GB/T 601, GB/T 602
And the provisions of GB/T 603 formulation. Solution was used in the tests did not indicate what is formulated with solvent, it refers to an aqueous solution.
A.2 Identification Test
A.2.1 solubility
Dissolved in water, soluble in ethanol. Transparent solution without precipitation.
A.2.2 color reaction
1mL10% sodium hydroxide solution was added to an aqueous solution of 5mL beet red, or purple color from red to yellow.
A.2.3 absorption maxima
Take 0.1g sample, plus pH5.4 acetic acid - sodium acetate buffer volume to 100mL, this was in the vicinity of 535nm absorption peak.
A.2.4 TLC
Silica gel G plate, propanol. acetic acid. water = 6.2.2 (volume ratio) as solvent, betanin gives a single red tailing
spot.
A.3 absorbance (E1 m, 535nm) measured
A.3.1 Reagents and materials
A.3.1.1 acetic acid solution. 0.1mol/L.
A.3.1.2 sodium acetate solution. 0.1mol/L.
A.3.1.3 pH5.4 acetic acid - sodium acetate solution. Take 14mL acetic acid solution was mixed with sodium acetate solution 86mL, adjusted to pH 5.4.
A.3.2 Instruments and Equipment
A.3.2.1 1cm glass cuvette.
A.3.2.2 Spectrophotometer.
A.3.3 Analysis step
A sample was weighed 0.1g (accurate to 0.0002g), pH5.4 with acetic acid - sodium acetate buffer volume to 100mL, with buffer solution as reference,
Cuvette, the absorbance of the sample solution was measured at 535nm with a spectrophotometer at 1cm. Absorbance should be between 0.3 and 0.7, if you do not
Within this range, we need to be adjusted according to the color value of the dilution factor.
A.3.4 formula
Absorbance E1 m, according to equation (A.1) Calculated.
E1 m =
c × L
(A.1)
Where.
A --- absorbance;
c --- beet red solution concentration,%;
L --- than the thickness of the cuvette solution centimeters (cm).
The results parallel arithmetic mean of the measurement results shall prevail.
A.4 pH measurement
A sample with distilled water to form 1% solution, then the pH meter.
A.5 Determination of residue on ignition
A.5.1 Reagents and materials
sulfuric acid.
A.5.2 measuring step
Weigh the sample 1g (accurate to 0.01g) has been set constant weight of the crucible, burning, charring, after cooling carefully added sulfuric acid 0.5mL ~
1mL, making it moist, burning to dryness and then transferred to a high-temperature furnace burning at 800 ℃ completely gray and constant weight.
A.5.3 Calculation Results
Burning residue mass fraction w2, according to equation (A.2) calculations.
w2 =
m1
m2 ×
100% (A.2)
Where.
Mass m1 --- ash in grams (g);
m2 --- sample mass, in grams (g).
The results parallel arithmetic mean of the measurement results shall prevail.
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