Standards

GB/T 5009.222-2008 Replaced

GB/T 5009.222-2008 Determination of citrinin in Monascus products

This standard specifies the determination method of citreomycin in red yeast products.
This standard is applicable to the determination of citreomycin in red yeast rice, red yeast red (solid and liquid), red yeast fermentation solution, and health foods produced by red yeast fungus.
The quantitative limit of citreomycin in liquid samples of this standard is 50 μg/L, and the quantitative limit of citreomycin in solid samples is 1 mg/kg.

Publish Date: 2008-12-03

GB/T 5009.215-2008 Replaced

GB/T 5009.215-2008 Determination of organotins in foods

This standard specifies the method for detecting the content of organic tin in food by gas chromatography with a pulsed flame photometric detector.
This standard is applicable to the determination of dimethyl tin, trimethyl tin, monobutyl tin, dibutyl tin, tributyl tin, monophenyl tin, diphenyl tin, and triphenyl tin in samples such as fish, shellfish, wine, and soy sauce.
The quantitative limits (μg/kg) for the determination of food samples in this standard are as follows: dimethyl tin 0.5; trimethyl tin 1.2; monobutyl tin 1.5; dibutyl tin 0.5; tributyl tin 0.6; monophenyl tin 1.7; diphenyl tin 0.8; and triphenyl tin 0.8. The detection and quantitative limits of the method depend on various factors such as the sensitivity of the instrument used, the amount of sample taken, and the level of interference.

Publish Date: 2008-12-03

GB/T 4789.34-2008 Replaced

GB/T 4789.34-2008 Microbiological examination of food hygiene—Examination of Bifidobacterium

This standard specifies the testing methods for bifidobacteria in food.
This standard is applicable to the testing of bifidobacteria in food.

Publish Date: 2008-12-03

GB 8818-2008 Replaced

GB 8818-2008 Food additive—Cocoa husk pigment

This standard specifies the technical requirements, test methods, inspection rules, marking, packaging, transportation, and storage for the food additive cocoa shell pigment.
This standard applies to products made from cocoa shell as the raw material, which are obtained through water solution extraction, refining, concentration, and drying.

Publish Date: 2008-12-03

GB 8318-2008 Replaced

GB 8318-2008 Food additive—Oil of ginger,distilled(Zingiber of ficinale Rosc.)

This standard specifies the requirements, test methods, inspection rules, marking, packaging, transportation, storage, and shelf life of ginger (essential) oil (distilled) used as a food additive.
This standard applies to ginger (essential) oil extracted from the rhizomes of ginger (Zingiber officinale Rosc.) by steam distillation.

Publish Date: 2008-12-03

GB 8315-2008 Replaced

GB 8315-2008 Food additive—Ethyl hexanoate

This standard specifies the requirements, test methods, inspection rules, marking, packaging, transportation, storage, and shelf life for the food additive ethyl hexanoate.
This standard is applicable to the analysis and evaluation of the quality of ethyl hexanoate, a food additive produced by chemical synthesis from hexanoic acid and ethanol as raw materials.

Publish Date: 2008-12-03

GB 8273-2008 Replaced

GB 8273-2008 Food additive—Sodium D-isoascorbate

This standard specifies the technical requirements, test methods, inspection rules, marking, packaging, transportation, storage, and shelf life of the food additive D-ascorbic acid sodium.
This standard applies to D-ascorbic acid sodium obtained by fermenting glucose, esterifying, transforming, and refining it.

Publish Date: 2008-12-03

GB 6780-2008 Replaced

GB 6780-2008 Food additive—Sweet osmanthus concrete

This standard specifies the requirements, test methods, inspection rules, marking, packaging, transportation, storage, and shelf life of osmanthus extract, a food additive.

This standard is applicable to the analysis and evaluation of the quality of osmanthus extract, a food additive, which is prepared by extracting fresh osmanthus (Osmanthus fragrans) flowers with petroleum ether as the solvent.

Publish Date: 2008-12-03

GB 6779-2008 Replaced

GB 6779-2008 Food additive—Jasmine concrete

This standard specifies the requirements, test methods, inspection rules, marking, packaging, transportation, storage, and shelf life for jasmine extract, a food additive.
This standard is applicable to the analysis and evaluation of the quality of jasmine extract, a food additive, which is obtained by extracting fresh jasmine (Jasminum sambac) flowers with petroleum ether as the solvent.

Publish Date: 2008-12-03

GB 6772-2008 Replaced

GB 6772-2008 Food additive—Oil of lemon,cold pressed

This standard specifies the requirements, test methods, inspection rules, marking, packaging, transportation, storage, and shelf life for cold-pressed lemon oil, a food additive.
This standard is applicable to the analysis and evaluation of the quality of cold-pressed lemon oil, a food additive obtained by cold-pressing and refining lemon (Citrus limon L.) fruit as raw material.

Publish Date: 2008-12-03

GB 4926-2008 Replaced

GB 4926-2008 Food additive—Red kojic rice(powder)

This standard specifies the definition, product classification, requirements, test methods, inspection rules, marking, packaging, transportation, and storage of food additives made from red yeast rice (powder).
This standard applies to the production, inspection, and sale of red yeast rice (powder).

Publish Date: 2008-12-03

GB 4578-2008 Replaced

GB 4578-2008 Food additive—Sodium saccharin

This standard specifies the technical requirements, test methods, inspection rules, marking, packaging, transportation, storage, and shelf life of the food additive sodium saccharin.
This standard applies to sodium saccharin produced by chemical synthesis from phthalic anhydride as the raw material.

Publish Date: 2008-12-03