This standard specifies the hygienic requirements and inspection methods for rubber products for food use. This standard applies to rubber products such as sheets, rings, tubes, etc. that are made of natural rubber or synthetic rubber as the main raw material and are made with specific additives and are used for contact with food. This standard does not apply to rubber nipples. GB 4806.1-1994 Hygienic Standard for Rubber Products for Food Use GB4806.1-1994 Standard download decompression password: www.bzxz.net

National Standard of the People's Republic of China
Hygienic standard for food stuff rubber products
Hygienic standard for food stuff rubber productsSubject content and scope of applicationbzxz.net
This standard specifies the hygienic requirements and inspection methods for food stuff rubber products.GB4806.1-94
GB4807~4808-84
GB7057-86
GB11331-89
This standard applies to rubber products such as sheets, rings, and tubes that are made of natural rubber or synthetic rubber as the main raw material and are made of specific additives and are used for contact with food. This standard does not apply to rubber nipples. 2 Reference standards
GB5009.60 Analysis method for the hygienic standard of polyethylene, polystyrene and polypropylene molded products for food packaging GB5009.64: Analysis method for the hygienic standard of rubber gaskets (rings) for food packaging GB9685 Hygienic standard for the use of additives for food containers and packaging materials GB11332 Inspection method for the hygienic standard of rubber tubes for food 3 Hygienic requirements
3.1 Additives: Additives used in rubber products for food should meet the requirements of GB9685. 3.2 Sensory indicators:
3.2.1 Appearance of finished product: normal color, no foreign film, no foreign matter. 3.2.2 Soaking solution: no coloring, no peculiar smell or taste. 3.3 Physical and chemical indicators
Physical and chemical indicators should meet the requirements of the following table.
Pressure cooker sealing ring
Evaporation residue, mg/L
4% acetic acid immersion solution
65% ethanol immersion solution
Water immersion solution
N-hexane immersion solution
Potassium permanganate consumption, mg/L
Water immersion solution
Zinc (Zn), mg/L
4% acetic acid immersion solution
Heavy metal (Pb), mg/L
4% acetic acid immersion solution
Residual acrylonitrile, mg/kg
Note: 1) Those with unqualified evaporation residue of ethanol or n-hexane shall not contact alcohol-containing or oily foods. 2) Acrylonitrile-containing rubber must be tested for residual propylene. 4 Inspection methods
4.1 Liquid sample method and sample treatment
4.1.1 For sheet and ring samples, follow Chapters 1 and 3 of GB5009.64. 4.1.2 For tube samples, follow Chapter 1 of GB11332. 4.2 Soaking conditions
4.2.14% acetic acid: 60℃, keep warm for 0.5h. 4.2.220% acetic acid: 60℃, keep warm for 0.5h. 4.2.3 Water: 60℃, keep warm for 0.5h.
4.2.4 n-Ethane: reflux in a water bath for 0.5h. Add 2mL of the above soaking solution for every square centimeter of contact area. If the contact area cannot be calculated, add 20mL for every gram of sample. Sensory examination
Samples and soaking solutions are examined with sensory organs under natural light indoors. 4.4 Evaporation residue
According to Chapter 4 of GB5009.60.
4.5 Potassium permanganate consumption
According to Chapter 3 of GB5009.60.
According to Chapter 8 of GB5009.64. If it is blue, 20% sodium sulfite can be added to 0.2-0.5mL. And it is required
Sodium sulfite and potassium ferrofluoride solution should be prepared before use. 4.7 Heavy metals
According to Chapter 9 of GB5009.64.
Additional remarks:
This standard is proposed by the Health Supervision Department of the Ministry of Health. This standard is drafted by the Food Hygiene Supervision and Inspection Institutes of Shanghai, Tianjin, Hangzhou, and Shenyang, Shanghai Yonghe Rubber Factory, and Shenyang Rubber Products Factory.
The main drafters of this standard are Shun Zhenhua, Zhang Weilan, Qi Yong, Chen Xiaojun, Lu Guifu, Song Jiechen and Deng Wei. The Ministry of Health entrusted the technical unit responsible for the interpretation of this standard, the Food Hygiene Supervision and Inspection Institute of the Ministry of Health. Approved by the Ministry of Health of the People's Republic of China on March 18, 1994 and implemented on September 1, 1994
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