This standard specifies the technical requirements, test methods, inspection rules and marking, packaging, transportation, storage, etc. of the food additive red yeast rice. This standard applies to red yeast rice pigments made from red yeast rice through extraction, concentration and refining, and red yeast rice and soybeans as main ingredients through liquid fermentation of Monascus purpurogenous, which are used as colorants in the food industry. GB 15961-1995 Food Additive Red Yeast Rice GB15961-1995 Standard Download Decompression Password: www.bzxz.net

National Standard of the People's Republic of China
Monascus color
Food additive
Monascus color
1 Subject content and scope of application
GB 15961—1995
This standard specifies the technical requirements, test methods, inspection rules and marking, packaging, transportation, storage, etc. of food additive Monascus color. This standard applies to red yeast rice (Redkojicrice, GB4926 Food additive Red yeast rice) as raw material, extracted, concentrated, refined, and rice and soybean as main materials, and red yeast color obtained by liquid fermentation culture of Monascus spp., which are used as colorants in the food industry. Reference standards
GB4789.2 Food hygiene microbiological examination Determination of total colony count GB4789.3 Food hygiene microbiological examination Determination of coliform group GB4926 Food additive Red yeast rice
GB5009.3 Determination of moisture in food GB8449 Determination of lead in food additives GB 8450
Determination of steatite in food additives
GB/T14770 Determination of ash in food 3 Technical requirements
3.1 Sensory properties
Purple-black paste or solid powder.
3.2 Physical and chemical indicators
Physical and chemical indicators are shown in the table below.
Color value, Em505nm
Ash content, %
Moisture, %www.bzxz.net
Arsenic (As), %
Lead (Pb), %
Total colony count, pieces/g
Eliac bacteria, pieces/100g
Approved by the State Bureau of Technical Supervision on December 26, 1995516
Solid culture
Liquid culture
Implemented on December 1, 1996
4 Test method
GB 15961-1995
Unless otherwise specified, the reagents used in the test were of analytical grade, water was distilled water or water of corresponding purity, and the solution was an aqueous solution. 4.1 Identification test
4.1.1 When the red pigment of Monascus is scanned under visible light, three absorption peaks are shown at 390, 420 and 505 nm, or two absorption peaks are shown at 420 and 505 nm.
4.1.2 When the red pigment of Monascus is developed on a silica gel G plate, using n-hexane:ethyl acetate (91) as the developing agent, a yellow spot (Rt=.88) and a spot that is fluorescent under ultraviolet light (R=0.5) appear. When using ethyl acetate as the developing agent, an orange-red spot (R=0.2) appears. When using methanol:water (8:2) as the developing agent, a red spot (Rt=0.98) appears. 4.2 Color value
4.2.1 Reagents and solutions
Ethanol (GB679): 70% solution.
4.2.2 Test method
Weigh 0.1g of sample (accurate to 0.001g), dissolve alcohol-soluble samples in 70% ethanol solution, or dissolve water-soluble samples in water, dilute to 1000mL, and shake well. Place this solution in a 1cm colorimetric cup, and use a spectrophotometer at 505nm, with 70% ethanol solution or water as a blank control, to measure its absorbance.
4.2.3 Calculation
Elm505 nm
Where: Elm505 nm-
Sample color value:
A——Measured sample absorbance
G——Sample mass.g
V——Dilution multiple.
4.2.4 Allowable amount
The experimental result is the arithmetic mean of the results of two parallel determinations. The allowable difference between the results of two parallel determinations is ±2%. 4.3 Grey
Measured according to GB/T14770 method.
4.4 Moisture
Measured according to GB5009.3 method.
Measured according to GB8449 method.
Measured according to GB8450 method.
4.7 Total bacterial count
Measured according to GB4789.2 method.
4.8 Coliform bacteria
Measured according to GB4789.3 method.
5 Inspection rules
5.1 Each batch of products shall be inspected by the quality inspection department of the manufacturer. The manufacturer shall ensure that all products leaving the factory meet the requirements of this standard, and each batch of products leaving the factory shall be accompanied by a quality certificate. 5.2 This product is a batch of products with uniform quality after final mixing. 5.3 The factory inspection item is color price. Type inspection items include ash, arsenic, lead, total bacterial count, and coliform group. During normal production, it is conducted once every three months.
GB15961—1995
5.4 Take samples from one-tenth of the total number of packages in each batch, and take out no less than 50 samples from the center of each barrel. After mixing the samples, take 40g and put them in two clean, dry ground-mouth glass bottles, seal them, one bottle for analysis, and one bottle for future reference, and mark the production date, product name and batch number on the bottle.
5.5 If one of the indicators in the inspection does not meet the requirements of this standard, samples should be taken from twice the amount of packaging for re-inspection. If even only one item of the re-inspection result does not meet the requirements of this standard, the entire batch of products will be judged as unqualified products. 5.6 If the supply and demand parties have objections to the product quality, arbitration shall be conducted by the statutory arbitration unit. 6 Marking, packaging, transportation, storage
6.1 The packaging should be firmly marked with the words "food additives", and the manufacturer's name, address, trademark, product name, production date, batch number, net weight, shelf life, product standard number, production license number should be indicated, and there should be a mark that it cannot be inverted. 6.2 Paste products are packaged in edible polyethylene plastic barrels and sealed with lids. Each barrel is 1kg, 10kg, 25kg. Powdered products are packaged in aluminum foil bags or brown glass bottles, and packaged in cartons outside, 300g per bottle. The weight error of each package is 5%. 6.3 This product should be protected from rain, moisture and sunlight during transportation, and must not be mixed with other harmful items for shipment. 6.4 This product should be sealed and placed in a ventilated, cool and dry place, strictly prevent light and heat, and it is forbidden to store it together with toxic items. 6.5 The shelf life of this product is one year.
Additional Notes:
This standard was proposed by China Light Industry General Association and the Ministry of Health. This standard is under the jurisdiction of the National Food Fermentation Standardization Center and the Food Hygiene Supervision and Inspection Institute of the Ministry of Health. This standard was drafted by China Food Fermentation Industry Research Institute and Zhejiang Yiwu Natural Pigments Co., Ltd. The main drafters of this standard are Ding Jiong, Liu Lianfang, Li Huiyi, Ding Yuzhang, Zhao Haiying and Sun Guibao. 518
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