This standard applies to red yeast rice (also known as red yeast rice, red yeast rice, red rice, and red rice) obtained by inoculating Monascus anka Nakazawa et Sato on rice and culturing it, which can be used as a food colorant. GB 4926-1985 Food Additive Red Yeast Rice GB4926-1985 Standard Download Decompression Password: www.bzxz.net

National Standard of the People's Republic of China
Food Additives
Red Yeast Rice
Food Additives
Red Koic Rice
UDC 638.18:664
GB 4926--85
This standard applies to red yeast rice (literally red yeast, red yeast, red rice, and red rice) obtained by inoculating Monascus (Monascus zhennka Nakazawa et Sato) on rice and culturing it. It can be used as a food colorant. 1 Technical Requirements
1.1 Properties
The rice grains are brownish red to purple-red in appearance, pink in cross section, light in texture, and free of mold. 1.2 Physical and Chemical Requirements
Physical and chemical requirements are shown in the table below.
Indicator name
Water content, %
As, ppm
BHC, PP group
DDT, Ppm
Aflatoxin B1ppb
2 Test method
2.1 Color value test
Weigh 0.500g of red rice sample, put it into a 100ml ground-mouth stopper test tube with a scale, add 70% alcohol to 50:1, shake the bag and put it in a 60℃ water bath for extraction for 2h, take it out and cool it (add volume if necessary), pass it through a stoppered test tube or a conical flask with ordinary qualitative filter paper, and about 10ml will be obtained. Take 1ml of the warm filtrate and place it in a 25ml graduated test tube or volumetric flask, add 70% ethanol to dilute to 25ml, use a 1cm colorimetric with 70% ethanol as the blank, take a wavelength of 505nm on the spectrophotometer, measure the absorbance of the sample extract dilution, multiply the measured sample average light by 2500 (dilution factor), and use it as the color value of red yeast rice. Issued by the National Bureau of Standards on February 4, 1985
Implementation on October 1, 1985
2.2 Moisture
2.2.1 Test
GB 4926--85
In the weighing III with known weight, weigh about 3.000~4.000g of red yeast rice, put it in a 100~105℃ oven for 1h, take it out and put it in a desiccator, weigh it after 30min, and then bake it for another 1h until constant weight is reached. 2.2.2 Calculation bzxZ.net
ml-m2z × 100
Water %=
Where: m weighing dish weight, g
-weighing dish plus sample weight, g
weighing dish plus sample weight after drying to constant weight, name. 2.3.1 Apparatus
See the diagram of the arsenic spot method measurement device.
2.3.2 Reagents and solutions
2.3.2.1 Hydrochloric acid (GB622-77): analytical grade. Sulfuric acid (GB625-77): analytical grade.
Potassium iodide (GB1272-77): 15% solution. 2.3.2.3
Stannic chloride (GB638-78): 40% stannous chloride-hydrochloric acid solution. 2.3.2.4
Arsenic-free metallic zinc (GB2304-80): analytical grade. Lead acetate cotton: prepared according to GB603-77 "Chemical reagent preparation and product preparation method". Mercuric bromide test paper: prepared according to GB603-77. 2.3.2.8 Arsenic standard solution: 1ml is equivalent to 0.005mg, prepared according to GB602-77 "Chemical reagent impurity standard solution preparation method", diluted 20 times before use.
2.3.3 Test
Take 2.0g of sample (accurate to 0.1g), add 1g of magnesium nitrate, carefully carbonize on the electric furnace, and put it into a 550℃ high-temperature electric furnace to completely ash. Add appropriate amount of water, add hydrochloric acid to neutralize and dissolve it, add water to 23ml, transfer to the test bottle, add 5ml of hydrochloric acid, 5ml of 15% potassium iodide solution and 5 drops of 40% stannous chloride-hydrochloric acid solution, shake well and place for 10min, add 2g of arsenic-free metal zinc, immediately put the arsenic tube plug filled with lead acetate cotton and mercuric bromide test paper, place it in a dark place at 20-30℃ for 1h, and the color of mercuric bromide test paper shall not be darker than the standard.
The standard is to take 0.4ml of standard solution and sample solution at the same time and treat them in the same way. The arsenic spot method monument device is shown in the figure below.
2.4 Benzene hexachloride, DDT
GB 4926-85
Arsenic spot method arsenic test device
1-conical flask: 2-rubber stopper, 3-monograph tube; 4-tube mouth. 5—Glass cap
According to the gas chromatography method in GB5009.19-85 "Determination of 666 and DDT residues in food". Note: Only 0.3% glacial acetic acid is allowed to be used as an insecticide. 2.5 Aflatoxin B,
According to GB5009.22-85 "Determination of Aflatoxin B, in Food". 3 Inspection rules
3.1 This product should be inspected by the technical inspection department of the manufacturer. The manufacturer should ensure that all products leaving the factory meet the requirements of this standard. Each batch of products leaving the factory should be accompanied by a quality certificate. 3.2 The user can inspect the quality of the received products according to the inspection rules and test methods specified in this standard to check whether their products meet the requirements of this standard.
3.3 When sampling, samples should be selected from 2% of the number of packages in each batch. From the selected packages, use sampling tools such as sampling tubes to reach into three-quarters of each package and take out samples of no less than 100g. The total sample mass of each batch shall not be less than 1kg. Mix the selected samples evenly, reduce them to about 500g using a quartering box, and pack them into two clean, dry 250ml wide-mouth bottles with ground stoppers. Label the bottles with the manufacturer's name, product name, batch number and sampling date. One bottle is sent to the laboratory for inspection, and the other bottle is sealed and stored for two months for arbitration inspection.
3.4 ​​If one of the indicators in the inspection does not meet the requirements of this standard, samples should be selected from twice the number of bags for verification. If the verification results still fail to meet the requirements of this standard, the entire batch cannot be accepted. 107
GB 4926—85
3.5 If the supply and demand parties have objections to the product quality and need arbitration, the two parties shall negotiate and select the arbitration unit and conduct the inspection according to the inspection rules and test methods specified in this standard.
Packaging, marking, purchase, storage and transportation
4.1 Red yeast rice is packed in gunny bags or woven bags lined with food-grade polyethylene plastic bags, with a net weight of 25kg or 40kg per bag. 4.2 The name of the manufacturer, product name, batch number, production date, net weight (kg), and storage conditions should be marked on the outside of each bag. 4. The words "food additive" should be marked on the outer packaging, and the product quality certificate and this standard number should be attached. Transportation and loading and unloading should be handled with care to prevent rain and sun exposure. The vehicles and ships should be clean, non-toxic and odorless. It is forbidden to store them together with toxic substances or other pollutants. The stored products should be 10 to 20 cm above the ground to prevent moisture. Additional remarks:
This standard was proposed by the Ministry of Health and the Ministry of Light Industry of the People's Republic of China, and is under the jurisdiction of the Food Hygiene Supervision and Inspection Institute of the Ministry of Health and the Food Fermentation Industry Science Research Institute of the Ministry of Light Industry.
This standard was drafted by the Jiangsu Provincial Health and Epidemic Prevention Station. The Food Fermentation Industry Science Research Institute of the Ministry of Light Industry is responsible for drafting. The main drafters of this standard are Zhou Shunan, Cai Yunqing, Yao Rongxuan and Chen Yunping.
Tip: This standard content only shows part of the intercepted content of the complete standard. If you need the complete standard, please go to the top to download the complete standard document for free.