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GB 1886.363-2022 (GB1886.363-2022) & related versions
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GB 1886.363-2022: PDF in English
GB 1886.363-2022
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National food safety standard - Food additive - Plant
activated carbon (rice husk source)
食品添加剂 植物活性炭(稻壳来源)
ISSUED ON. JUNE 30, 2022
IMPLEMENTED ON. DECEMBER 30, 2022
Issued by. National Health Commission of PRC;
State Administration for Market Regulation.
Table of Contents
1 Scope... 3
2 Technical requirements... 3
Appendix A Testing method... 4
Appendix B Microwave digestion temperature raising procedure... 7
National food safety standard - Food additive - Plant
activated carbon (rice husk source)
1 Scope
This standard applies to the food additive plant activated carbon (rice husk source)
made from rice husks through carbonization, alkali dissolution, acidification, and other
processes.
2 Technical requirements
2.1 Sensory requirements
Sensory requirements shall meet the requirements of Table 1.
2.2 Physicochemical indices
Physicochemical indices shall meet the requirements of Table 2.
Appendix A
Testing method
A.1 Warning
Some of the reagents used in this test method are toxic, corrosive, and flammable, so
operators must be careful. If splashed on the skin, wash with water immediately; if the
situation is serious, treat it immediately. When using flammable materials, it is strictly
forbidden to use an open flame for heating.
A.2 General provisions
The reagents and water used in this standard, unless other requirements are specified,
refer to the analytical reagents and grade III water specified in GB/T 6682.Unless other
requirements are specified, the standard titration solution, standard solution 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, and GB/T 603.The solution
used in the test refers to the aqueous solution if the solvent is not specified.
A.3 Identification test
A.3.1 Reagents and materials
A.3.1.1 Oil sample. Use the neutralized soybean oil obtained from the neutralization
section of the oil refinery. Its absorbance measured with a 1 cm cuvette at a wavelength
of 520 nm shall be 0.2~0.4.
A.3.1.2 Medium-speed qualitative filter paper.
A.3.2 Instruments and equipment
Constant temperature magnetic stirrer. It shall be equipped with a contact temperature
sensor, and the temperature range shall be 0 °C~150 °C.
A.3.3 Identification steps
Weigh 50.0 g±0.1 g oil sample and 1.00 g±0.01 g specimen, put them in a 200 mL
beaker, and place the beaker on a preheated constant temperature magnetic stirrer; insert
a contact temperature sensor into the oil sample to measure the oil temperature, and stir
the oil sample while heating. Keep the contact temperature sensor always immersed in
the oil sample; when the temperature rises to 105 °C~110 °C, hold for 10 min. Remove
the beaker and immediately filter the oil sample with medium-speed qualitative filter
paper while it is still hot. Collect the filtrate in a 25 mL colorimetric tube and make up
to the mark; compare it with the reference solution, and its color shall not be darker
than that of the reference solution.
Reference solution. Pipette the oil sample before decolorization, place it in a 25 mL
colorimetric tube and make up to the mark.
A.4 Determination of oil decolorization rate
A.4.1 Method summary
Take a certain amount of neutralized soybean oil, add a certain amount of sample for
decolorization, and obtain the absorbance of the oil after decolorization. Calculate the
decolorization rate according to the decrease in absorbance, and express it as a
percentage.
A.4.2 Reagents and materials
A.4.2.1 Oil sample. It shall be the neutralized soybean oil obtained from the
neutralization section of the oil refinery. Its absorbance measured with a 1 cm cuvette
at a wavelength of 520 nm shall be 0.2~0.4.
A.4.2.2 Medium-speed qualitative filter paper.
A.4.3 Instruments and equipment
A.4.3.1 Spectrophotometer. It shall be equipped with a 1 cm cuvette.
A.4.3.2 Constant temperature magnetic stirrer. It shall be equipped with a contact
temperature sensor, and the temperature range shall be 0 °C~150 °C.
A.4.4 Analysis steps
Weigh 150.00 g±0.01 g oil sample, put it in a 500 mL beaker, and place the beaker on
a preheated constant temperature magnetic stirrer; insert a contact temperature sensor
into the oil sample to measure the oil temperature, and stir the oil sample while heating.
When the oil temperature rises to 60 °C, slowly add 3.00 g±0.01 g specimen, and the
stirring should drive the entire oil sample to move like a vortex (set the constant
temperature magnetic stirrer to rotate at 350 r/min); keep the sample and contact
temperature sensor fully immersed in the oil sample. When the oil temperature rises to
105 °C~110 °C, hold the temperature for 30 min. Remove the beaker and immediately
filter the oil sample with medium-speed qualitative filter paper while it is still hot. Use
a 100 mL graduated cylinder to receive the oil sample, and discard the initial 60 mL
decolorized oil sample; then, collect the decolorized oil sample in a dry beaker. On a
spectrophotometer, at a wavelength of 520 nm, use a 1 cm cuvette and zero it with water,
then, measure the absorbance of the filtered decolorized oil sample. At the same time,
......

BASIC DATA
Standard ID GB 1886.363-2022 (GB1886.363-2022)
Description (Translated English) National food safety standard - Food additive - Plant activated carbon ( Rice husk activated carbon)
Sector / Industry National Standard
Classification of Chinese Standard X09
Word Count Estimation 6,641
Date of Issue 2022-06-30
Date of Implementation 2022-12-30
Administrative Organization National Health Commission
Issuing agency(ies) State Administration for Market Regulation