Some standard content:
QB/T2319--1997
This standard is a revision of ZBX31004-1987 "Liquid Glucose and Test Methods". This standard is not equivalent to the International Food Codex Commission CAC9-1981 "Glucose Syrup" standard. The original standard has been revised in the following aspects: 1.
The name of the standard has been changed to "Liquid Glucose". In recent years, due to the general improvement of users' requirements for the quality of liquid glucose, the second-grade products in the original standard have been cancelled.
The residual sulfur dioxide in the product is strictly controlled and must be less than or equal to 200 mg/kg. 4
The boiling temperature has been modified accordingly according to actual needs. The boiling temperature of products with DE values of 40-48 has been increased from greater than or equal to 135℃ in the original standard to greater than or equal to 140℃; the boiling temperature of products with DE values of 34-39 remains unchanged; the boiling temperature of products with DE values of 28-33 is required to be greater than or equal to 105℃. Appendix A "Conversion Table of Dry Matter (Solid) Content and Temperature" is the appendix of the standard. This standard was proposed by the Food and Papermaking Department of the National Light Industry Federation. This standard is technically managed by the National Food Fermentation Standardization Center. The main drafting units of this standard are: Shanghai Zhengguanghe Glucose Factory, Shanghai Jinquan Enterprise Co., Ltd., Haining Glucose Factory, Guangzhou Zhujiang Food Factory.
The main drafters of this standard are: Tang Shuanghong, Xu Shunsheng, Chu Yiping, Su Zuming, Guo Xinguang. Approved by the China Light Industry Federation on September 1, 1997 and implemented on May 1, 1998
QB/T2319-1997
1Scope
Light Industry Industry Standard of the People's Republic of China
Liquid Glucose
QB/T2319-1997
This standard specifies the product classification, technical requirements, test methods, inspection rules and marking, packaging, transportation and storage requirements of liquid glucose.
This standard applies to liquid glucose (or glucose syrup) obtained by hydrolysis and purification of starch and starch-containing raw materials by fermentation (or acid method, enzyme acid method, acid enzyme method). 2 Cited standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard is published, the versions shown are valid. All standards will be revised, and parties using this standard should explore the possibility of using the latest version of the following standards.
GB601-1988 Preparation of standard solutions for titration analysis (volume analysis) of chemical reagents GB603-1988 Preparation of preparations and products used in chemical reagent test methods GB4789.2-1994 Food hygiene microbiological examination Determination of total colony count GB4789.3-1994 Food hygiene microbiological examination Determination of coliform group GB4789.4-1994 Food hygiene microbiological examination Salmonella examination GB/T500 9.11—1996 Determination of total sulfite in food GB/T5009.12—1996
Determination of lead in food
GB/T5009.34—1996
3 Product classification
Determination of sulfite in food
The products are divided into three categories according to the DE value, namely: DE value 40~48;
DE value 34~39;
DE value 28~33.
4 Technical requirements
4.1 Sensory requirements
Should comply with the provisions of Table 1.
4.2 Physical and chemical requirements
Should comply with the provisions of Table 2.
4.3 Hygiene requirements
Should comply with the provisions of Table 3. bZxz.net
Approved by China Light Industry General Association on September 1, 1997 and implemented on May 1, 1998
QB/T2319-1997
Aroma and flavor
DE value 40~48
Superior product
First-class product
Colorless, clear, transparent Colorless or slightly yellow, bright, no visible to the naked eye
Clear, transparent, no||tt ||Impurities visible to the naked eye
Samples shall not be darker than the standard color
None, mild sweetness, no peculiar smell
Thousand substances (solids)
Transmittance%
Color change test
Sugar boiling temperature
Protein%
Sulfate ash%
Sulfur dioxide residue
Arsenic (measured in A)
Lead (measured in P,)
Total colony count
Eliform bacteria
Salmonella
DE value 40~48
Superior product
84.1~88.0
Not darker than the standard color
pieces/100g
DE value 34~39
Superior product
DE value 28~33
Light yellow, semi-transparent The main
no impurities
visible to the naked eye
DE value 34~
69.5~84.0
Superior
69.5~84.0
DE value 40~48
DE value 34~39
Not detectable
Note: The sulfur dioxide residue of the export product is allowed to be ≤400mg/kg. 5 Test method
The water used in this test is distilled water or deionized water unless otherwise specified. The reagents used in this test are analytically pure unless otherwise specified. 5.1 Sensory inspection
5.1.1 Appearance
Approved by China Light Industry Association in 1997-09-01DE value 28~
First-class product
69.0~75.0
DE value 28~33
Implementation in 1998-05-01
QB/T2319-—1997
Take an appropriate amount of sample into a colorless, clean sample cup (or a 50mL small beaker), place it in a bright place, and observe it with the naked eye. There should be no visible ash particles, mechanical impurities and mildew floating film. 5.1.2 Color
5.1.2.1 Reagents
a) Starch indicator solution 10g/L: Prepare according to GB603. b) Sodium thiosulfate standard solution c(Na2SzO3)=0.05mol/L: Prepare and calibrate sodium thiosulfate standard solution c(Na2S2O3)=0.1mol/L according to GB601. When using, dilute accurately by 1 times. b) Ferric chloride standard solution
① Preparation: Weigh 55g of ferric chloride (FeCl3·6Hz0), add appropriate amount of dilute hydrochloric acid solution (hydrochloric acid + water = 1+40) to dissolve it, and then use this dilute hydrochloric acid solution to make up to 1000mL, shake well, and filter. ② Calibration: Accurately draw 10mL of the above solution into a 250mL iodine volume flask, add 20mL of water, and shake well. Add 4g of potassium iodide and 5mL of concentrated hydrochloric acid, seal tightly, and let stand in the dark for 15min. Add 50mL of water and titrate with 0.05mol/L sodium thiosulfate standard solution. When approaching the end point, add 2mL of starch indicator solution and continue titrating until the blue color just disappears, which is the end point. Each mL of 0.05mol/L sodium thiosulfate standard solution is equivalent to 27.03mg of ferric chloride (FeCl3·6H20). According to the above determination results, by calculation, add an appropriate amount of dilute hydrochloric acid (1+40) to the remaining original solution so that each mL of solution contains exactly 45.0mg of ferric chloride (FeCl3·6H,0). d) Ferric chloride standard colorimetric solution
Pipette 0.40mL of ferric chloride standard solution into a 50mL Nessler colorimetric tube, add water to the scale, and shake well (this standard solution is used for the colorimetric comparison of premium liquid glucose). e) Stanmer 5 degree stock solution
Solution I: Weigh 20g of nickel sulfate (NiSO47H,O), add 11g of ammonium sulfate [(NH4)2SO4], dissolve in water and make up to 500mL.
Solution II: Weigh 20g of cobalt chloride (CoClz·6Hz0), add 11g of ammonium sulfate, dissolve in water and make up to 200mL. Solution II: Weigh 2g of potassium dichromate (K,Cr2Oz), add 11g of ammonium sulfate, dissolve in water and make up to 200mL. Take 44.0mL of solution I, 14.1mL of solution II, and 4.4mL of solution III respectively, put them into a 200mL volumetric flask, add water to mix, and dilute to the mark. This solution is the Stanmer 5 degree stock solution. f) Steinmer colorimetric solution
First colorimetric solution: Pipette 2.0mL of Steinmer 5 degree stock solution into a 50mL Nessler colorimetric tube, and dilute to the mark with water (this colorimetric solution is used for the colorimetric of first-class products with DE values of 40 to 48). Second colorimetric solution: Pipette 8.0mL of Steinmer 5 degree stock solution into a 50mL Nessler colorimetric tube, and dilute to the mark with water (this colorimetric solution is used for the colorimetric of first-class products with DE values of 34 to 39 and 28 to 33). 5.1.2.2 Determination
a) DE value 4048
Superior product: Take 50mL of sample in a 50mL Nessler colorimetric tube, with white as the background, directly compare the color with the ferric chloride standard colorimetric solution in the vertical and horizontal directions, and the color of the sample shall not be darker than the corresponding standard color. First-class product: Take 50mL of sample in a 50mL Nessler colorimetric tube, with white as the background, compare the color with the first colorimetric solution in the vertical and horizontal directions, and the color of the sample shall not be darker than the corresponding standard color. b) DE value 34~39 or 28~33
Take 25mL of sample in a 50mL Nessler colorimetric tube, dissolve it in water, dilute it to the scale, and shake it well. With white as the background, compare the color with the second colorimetric solution in the vertical and horizontal directions, and the color of the sample shall not be darker than the corresponding standard color. 5.1.3 Aroma and flavor
After the appearance inspection, perform a sensory inspection of the aroma and flavor of the samples through the nose and mouth, and keep records. 5.2 Physical and chemical tests
5.2.1 DE value
Approved by China Light Industry Association on September 1, 1997 and implemented on May 1, 1998
QB/T2319-1997
5.2.1.1 Reagents
a) Methylene blue indicator solution 10g/L: Weigh 1.0g of methylene blue, dissolve it in water and dilute it to 100mL. b) Glucose standard solution 2g/L: Weigh 0.5000g of standard anhydrous grapes dried to constant weight at 100±2℃, weigh to 0.0001g, dissolve it in water, wash it into a 250mL volumetric flask and dilute it to the scale, shake it well, and set aside. c) Fehling solution: Prepared according to GB603.
Calibration: During the pre-titration, first draw 5.0 mL of Fehling solution II and then Fehling solution I into a 150 mL conical flask, add 20 mL of water, add 3 glass beads, use a 50 mL burette to pre-add 24 mL of glucose standard solution (b.), shake well, place on an electric stove covered with asbestos mesh to heat, control the liquid in the bottle to boil within 120 ± 15 seconds, and keep it slightly boiling, add 2 drops of methylene blue indicator solution (a.), and continue to titrate with grape standard solution until the blue color just disappears as the end point: the entire titration operation should be completed within 3 minutes. During the formal titration, pre-add 1 mL less glucose standard solution than the above titration consumption, do a parallel test, and record the total volume of glucose standard solution consumed. Take the arithmetic mean. Calculate.
RP_mxV
Wherein: RP Fehling solution I, I 5mL each is equivalent to the mass of glucose, g; - weigh the amount of standard anhydrous glucose, g; mr
Vi the total volume of glucose standard solution consumed, mL; 250 the total volume of glucose standard solution prepared, mL. 5.2.1.2 Determination
a) Preparation of sample solution
Weigh a certain amount of sample, accurate to 0.0001g (the sampling volume should be 125-200mg of reducing sugar per 100mL sample solution), place it in a 50mL beaker, add hot water to dissolve it, then transfer it all to a 250mL volumetric flask, cool to room temperature, dilute to the mark with water, shake well, and set aside. b) Pre-titration
Operate as per the calibration of Fehling's solution. First, draw 5.0 mL of Fehling's solution I and then draw 5.0 mL of Fehling's solution I into a 150 mL conical flask. Add 20 mL of water and 3 glass beads. Use a 50 mL burette to pre-add a certain amount of sample solution (a.). Place the conical flask on an electric stove covered with asbestos mesh and heat it to boiling. Control the boiling temperature to be within 120 ± 15 s and keep it boiling slightly. Continue to titrate with the sample solution (add the sample solution at a rate of about 1 drop every 2 seconds). When the blue color of the solution is about to disappear, add 2 drops of methylene blue indicator solution, and continue to add the sample solution until the blue color just disappears, which is the end point. Record the total volume of the sample solution consumed. c) Formal titration
According to the above operation, take 5.0mL of Fehling's solution II and I into a 150mL conical flask, use a burette to add about 1mL of sample solution less than the predicted consumption into the conical flask, heat the solution to boil within 120±15s, and keep the boiling state the same as predicted, and continue to titrate with the sample solution to the end point. The entire titration operation must be completed within 3min. Record the total volume of sample solution consumed.
5.2.1.3 Calculation
DE value =
V2×DMC
（2）
Wherein: DE value-glucose equivalent value of sample (the percentage of reducing sugar in the sample to dry matter), %; -Fetishing solution II, I 5.0mL each is equivalent to the mass of glucose, g; RP
sampling volume, g;
250-total volume of prepared sample solution, mL;
V2, the volume of sample solution consumed during titration, mL; China Light Industry Federation approved it on September 1, 1997 and implemented it on May 1, 1998
QB/T2319-—1997
DMC-dry matter (solid) content of sample, %. 5.2.2 Dry matter (solids)
5.2.2.1 Instrument
The precision of the refractometer is 0.0001 unit: b)
The precision of the constant temperature water bath is ±0.1°C;
The end of the glass rod is bent and flat.
5.2.2.2 Instrument calibration
The refractive index of the refractometer is 1.3330 at 20°C with redistilled water, which is equivalent to zero dry matter (solids) content. The instrument should be calibrated at least once a day. 5.2.2.3 Determination
Place the refractometer in a well-lit location and connect it to a constant temperature water bath. Adjust the temperature of the refractometer prism to 20°C, separate the two prisms, and use a glass rod to add a small amount of sample (1 to 2 drops) to the fixed prism surface (the glass rod must not touch the prism surface, and the sample application time should be less than 2s). Immediately close the prism and leave it for a few minutes to allow the sample to reach the prism temperature. Adjust the prism screw until the field of view is divided into light and dark parts, turn the compensator knob to eliminate iris and make the light and dark dividing line clear, continue to adjust the screw to align the light and dark dividing line with the crosshairs, read the refractive index (accurate to 0.0001) and dry matter percentage from the ruler, and then reread it immediately, taking the average value as the first measurement value. Clean and dry the two prisms, and perform the second measurement on the same sample according to the above operation. Take the arithmetic mean of the two measurements and report the result, which is the dry matter content of this sample (if the measurement temperature is not 20℃, the temperature correction should be carried out according to Appendix A). 5.2.3 pH value
5.2.3.1 Instrument
Accuracy of acidometer ±0.02pH: equipped with glass electrode and calomel electrode (or composite electrode). 5.2.3.2 Measurement
a) Debug and calibrate the acidometer according to the instrument manual. b) Weigh 20g of sample into a 50mL beaker, add 20mL of freshly boiled water cooled to room temperature to dissolve, adjust the sample solution temperature and the temperature compensation of the acidometer to 25±1℃, measure the pH value of the sample solution, and read the value when the pH value stabilizes within 1min. Rinse the electrode several times with water and then with the sample solution, repeat the measurement (the difference between the two measurement values shall not exceed 0.05pH), take the arithmetic mean and report the result.
5.2.4 Transmittance
5.2.4.1 Instrument
The visible spectrum range of the spectrophotometer is 380～850nm. 5.2.4.2 Measurement
a) According to the instrument manual, adjust the zero point and transmittance of the instrument at a wavelength of 440nm. b) Weigh 50g of the sample into a 100mL beaker, add 50mL of water to dissolve, stir well, and inject into a 1cm cuvette. Use a spectrophotometer to measure the transmittance of the sample solution at a wavelength of 440nm, with distilled water as a reference. Repeat the measurement twice, take the arithmetic mean and report the result.
5.2.5 Color change test
Put the sample after color inspection into an electric drying oven, dry it at 100-105℃ for 1h, take it out and let it cool, and compare it with the ferric chloride standard color solution again by visual inspection. The color of the sample shall not be darker than the standard color compared with it. 5.2.6 Sugar boiling temperature
5.2.6.1 Preparation of standard color solution
Take 34mL of Stemmer 5 degree stock solution into a 100mL volumetric flask and dilute it to the scale with water. Then pour it into a clean, colorless 500mL beaker and set aside.
5.2.6.2 Determination
Weigh 200g of sample into a 500mL beaker, place on an 800W electric stove (with asbestos mesh) and heat evenly. When the syrup slowly boils, add 2 drops of vegetable oil, insert the thermometer 0.5cm from the bottom of the cup, continue to heat and boil, and pay attention to observation. When the color of the sugar solution is close to that of the standard color solution, immediately record the temperature, which is the boiling temperature.
5.2.7 Protein
All reagents must be prepared with distilled water that does not contain ammonia. 5.2.7.1 Reagents
Copper sulfate;
Potassium sulfate;
Concentrated sulfuric acid;
Boric acid solution 20g/L;
Mixed indicator solution: 1 part of methyl red ethanol solution (10g/L) and 5 parts of bromocresol green ethanol solution (10g/L) are mixed before use;
Sodium hydroxide solution 400g/L;
Hydrochloric acid solution c(HCI)=0.02mol/L: Prepare and calibrate c(HCI)=0.1mol/L hydrochloric acid standard solution according to GB601. When using, dilute it accurately 5 times. 5.2.7.2 Instruments
Kjeldahl flask;
Nitrogen determination distillation apparatus (Kjeldahl);
Water vapor generation bottle 2L;
Conical flask.
5.2.7.3 Determination
Sample treatment: Weigh 5g of sample (accurate to 0.0001g), transfer to a dry Kjeldahl flask, add 0.2g of copper sulfate, 3g of potassium sulfate and 20mL of concentrated sulfuric acid, shake well, and place a small funnel at the mouth of the flask. In a fume hood, set it at a 45° angle, heat it with a low fire first, wait until the contents are completely carbonized, and after the foam stops, increase the fire and keep the liquid in the bottle slightly boiling, digest until the contents are blue-green, clear and transparent, and continue heating for 0.5h. Remove and cool. Carefully add 20mL of water, cool it, and transfer it to a 100mL volumetric flask, wash the Kjeldahl flask with a small amount of water, add the washing liquid to the volumetric flask, add water to the scale line, mix well and set aside. Take the same amount of reagent as in sample treatment and do a blank test in the same way. b) Distillation: Install the nitrogen determination distillation device, fill the water vapor generator bottle to about 2/3 of the water, add a few drops of methyl red indicator solution and a few milliliters of sulfuric acid to make the water acidic, add a few glass beads to prevent violent boiling, and heat and boil the water in the water vapor generator bottle.
Add 10.0mL of boric acid solution (20g/L) and 2 drops of mixed indicator solution to the receiving conical flask, and insert the lower end of the condenser tube below the liquid surface, and turn on the cooling water. Pipette 10.0mL of sample digestion dilution into the reaction chamber from the small glass cup and rinse the small glass cup with 10mL of water to make it flow into the reaction chamber, and plug the rod-shaped glass stopper of the small glass cup. Pour 10mL of sodium hydroxide solution (400g/L) into the small glass cup, lift the glass stopper to let it slowly flow into the reaction chamber, immediately plug the glass stopper, and add water to the small glass cup to seal it (to prevent leakage). Distill with water vapor to allow ammonia to enter the receiving bottle through the condenser. Distill for 5 minutes, lift the tip of the condenser out of the liquid surface, distill for another 1 minute, then rinse the lower end of the condenser with water and stop distilling. Remove the receiving bottle and titrate with 0.02mol/L hydrochloric acid standard solution until gray is the end point. Record the volume of the consumed hydrochloric acid standard solution. At the same time, draw 10mL of the reagent digestion solution for a blank test. c) Calculation
Xi= (V-Vo)×cx 0.014× 6.25)m×10/100
Wherein: X is the protein content in the sample, %; V is the volume of hydrochloric acid standard solution consumed by the sample, mL; Vo is the volume of hydrochloric acid standard solution consumed by the blank, mL; Approved by China National Light Industry Federation on September 1, 1997 (3)
Implemented on May 1, 1998
QB/T2319——1997
Concentration of hydrochloric acid standard solution, mol/L:
The mass of nitrogen in grams equivalent to 1.00mL of hydrochloric acid standard solution [c(HCI)=1.000mol/L], g;
6.25-the coefficient for converting nitrogen into protein;
m——sampling volume, g.
5.2.8 Sulfate ash
5.2.8.1 Reagents
Concentrated sulfuric acid.
5.2.8.2 Instruments
Platinum pot (or quartz pot, porcelain pot)
High temperature furnace 525±25℃;
Dryer (with color-changing silica gel);
Analytical balance with a sensitivity of 0.1mg.
5.2.8.3 Determination
50mL;
a) The pot is first heated and boiled with hydrochloric acid to wash, then rinsed with tap water, and then rinsed with distilled water. Place the cleaned pot in a high temperature furnace, burn at 525±25℃ for 0.5h, cool to below 200℃, take it out, put it in a dryer to cool to room temperature, weigh it accurately, and repeat the burning until constant weight. b) Weigh 2g of sample (accurate to 0.0001g), place it in the above constant weight pot, add 5mL of concentrated sulfuric acid, rotate slowly to make it even, place it on an electric furnace and heat carefully until it is completely carbonized. Then, put it in a high-temperature furnace and burn it at 525±25℃, and keep this temperature until all carbides disappear (at least 2h). Take it out and cool it, add a few drops of concentrated sulfuric acid to moisten the residue, put it back into the high-temperature furnace and burn it until it is completely ash, cool it to about 200℃, take it out, put it in a desiccator, cool it to room temperature, and weigh it accurately. Repeat the burning until the difference between the two weighing values before and after does not exceed 0.5mg to be constant weight. c) Calculate
X2=m2-mo×100
Where: X2
-sulfuric acid ash content of the sample, %;
Mass of ash in the pot, g;
Mass of the pot, g;
Mass of the pot plus sample, g.
5.3 Inspection of hygienic requirements
5.3.1 Sulfur dioxide
Method 1: Determine according to GB/T5009.34. Method 2: Titration method.
5.3.1.1 Reagents
a) Starch indicator solution 10g/L: Prepare according to GB603. (4)
b) Iodine standard solution c (1/2I2) = 0.02mol/L: Prepare and calibrate c (1/2I2) = 0.1mo1/L iodine standard solution according to GB601. When using, dilute accurately 5 times. 5.3.1.2 Test
Weigh 5g of sample (accurate to 0.0001g), dissolve in water and transfer to a 250mL iodine volumetric flask, add water to make the total volume about 100mL, add 5mL of concentrated hydrochloric acid and 1mL of 10g/L starch indicator solution, and immediately drip 0.02mol/L iodine standard solution until the blue color does not fade, and record the volume of iodine standard solution consumed. At the same time, replace the sample with water for a blank test. 5.3.1.3 Calculation
Approved by China Light Industry Federation on September 1, 1997 and implemented on May 1, 1998
QB/T2319-—1997
(Vi-Vo)×c× 0.03206
Wherein:
X—the content of sulfur dioxide in the sample, g/L; Vi—the volume of iodine standard solution consumed when titrating the sample, mL; Vo—the volume of iodine standard solution consumed when titrating the blank, mL
concentration of iodine standard solution, mol/L;
: (5)
—the mass of sulfur dioxide expressed in grams equivalent to 1.00mL of iodine standard solution [c(1/2I,)=1.000mol/L];
sampling volume, g.
Measured in accordance with GB5009.11.
Measured in accordance with GB5009.12.
5.3.4 Total bacterial count
Measured in accordance with GB4789.2.
5.3.5 Coliform bacteria
Measured in accordance with GB4789.3.
5.3.6 Salmonella
Measured in accordance with GB4789.4.
6 Inspection rules
6.1 Batch
All products produced in the same production period and packaged and shipped from the factory with the same quality certificate are considered a batch. Before leaving the factory, the products must be inspected batch by batch by the factory inspection department in accordance with the provisions of this standard. Only after they pass the inspection and are issued with a product certificate, can they leave the factory. 6.2 Sampling
6.2.1 Use a stainless steel rod that meets food hygiene requirements as a sampler, insert it into the packaging container 10cm below the sugar liquid level to extract samples. The sampling volume for each batch shall not be less than 800g. 6.2.2 The extracted samples must be placed in two colorless, transparent, clean, dry 500mL glass wide-mouth bottles at the same time. The bottles should be labeled with the product name, manufacturer name, sampling date, batch number (or barrel, tank truck number) and sampler name (or code). One bottle is sent to the laboratory for inspection, and the other bottle is sealed and kept for half a month for future reference. When microbiological testing is required, the sampler and glass bottle should be sterilized in advance (note that the sample must not touch the bottle mouth). 6.3 For products for export, the manufacturer shall send samples to the Import and Export Commodity Inspection Bureau or the Commodity Inspection Bureau shall send personnel to the factory to extract samples. 6:4 If the buyer (domestic products within ten days after delivery, export products within the shelf life) has any objection to the product quality, the supply and demand parties shall jointly sample and inspect.
6.5 If one (or more) of the inspection results are unqualified, two samples may be taken from the same batch of products for verification, and the verification results shall prevail
7 Marking, packaging, transportation, storage
7.1 Packaging and marking
7.1.1 Products for export shall be executed in accordance with the contract.
7.1.2 Products for domestic sale shall be packaged in clean containers (barrels, tank trucks) that meet food hygiene requirements. The outside of the container shall be marked with the product name, manufacturer name, factory address, net weight, batch number, production date, shelf life, implementation standard number, specifications and grade.
Approved by China Light Industry Association on September 1, 1997, implemented on May 1, 1998
QB/T2319-1997
During transportation, this product must be protected from dust and flies, and strictly prevented from exposure to the sun and rain. It is strictly forbidden to mix and transport with toxic and harmful substances.
7.3 This product should be stored in a cool, dry and ventilated warehouse. It is strictly forbidden to pile it in the open air. 7.4
Shelf life
See Table 4 for the shelf life. The product shall not ferment, become rancid or deteriorate during the shelf life. Table 4
Matters (solids)
82.1~88.0
69.5~82.0
73.1~84.0
69.5~73.0
12 months
3 months
Other seasons
1 month in summer
6 months
3 months
Other seasons
0.5 month
Other seasons
0.5 month
Appendix Record A (Appendix to the standard)
Conversion table of substance (solid) content and temperature Dry matter
(Solid) content
Approved by China Light Industry Federation on September 1, 1997 30
2 months
Reference temperature: 20℃
Implemented on May 1, 1998
QB/T2319—1997
Approved by China Light Industry Federation on September 1, 1997 0.72
Implemented on May 1, 1998
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