Some standard content:
1 Subject content and scope of application
Industry Standard of the People's Republic of China
Food flavors
QB1505-92
This standard specifies the technical requirements, test methods and inspection rules for food flavors used in various beverages, cold drinks, alcoholic beverages, candies, biscuits, condiments and other foods. This standard is applicable to the analysis and evaluation of the quality of water-soluble flavors, oil-soluble flavors, flavoring liquid flavors, microcapsule powder flavors and blended powder flavors for foods of various flavors. 2 Reference standards
Uniform test method for spices
Color test method
Uniform test method for spicesAroma test method
Uniform test method for spices
Refractive index determination method
Uniform test method for spices
Solubility determination method
Edible alcohol
GB11540
GB8451
GB8450
Determination of relative density of isolated and synthetic spicesLimit test method for heavy metals in food additivesDetermination of arsenic in food additives Determination method
GB5009.37
GB10355
GB2760
3 Technical requirements
Determination method of peroxide value in the analytical method of edible vegetable oil hygienic standard Determination of moisture content in food
Food hygiene microbiological examination Determination of total colony count Food hygiene microbiological examination Determination of coliform group Food additives emulsified flavors particle size determination method Cosmetic hygiene chemical standard test method
Food additives use hygienic standard
Technical requirements are shown in Table 1.
Clarity (25℃)
Water-soluble flavor
Oil-soluble flavor
Flavoring liquid flavorMicrocapsule powder flavor
Standard sample 1 of the same model
Mixed powder flavor approved by the Ministry of Light Industry of the People's Republic of China in 1992-06-08
Implementation in 1993-02-01
Refractive index (20℃)
Relative density (25/25℃)
Peroxide value
(%)
Solubility (25℃)
Total bacteria count (pcs/ml)
E. coli (pcs/100ml)
Heavy metal (Pb)
(mg/kg)
Arsenic content (As) (mg/kg)
Water content (%)
(%)
Methanol content
Water-soluble flavor
n sample±0.005
D standard±0.008
1g sample is completely dissolved
in 700~1000
times water or completely
dissolved||in 300~500
times 20% (V/V)
ethanol
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Oil-soluble flavor
Flavoring liquid flavor
Microcapsule powder flavor
nStandard sample±0.005
DStandard sample±0.008
≤3000
Mixing type powder flavor Essence
≤5000 (pieces/g)
≤30 (pieces/100g)
30~70m90
Note: ① All kinds of edible flavors, antioxidants, diluents, thickeners, emulsifiers, pigments, etc. used in food flavors should comply with the provisions of GB2760, alcohol must comply with the provisions of GB394, and vegetable oil must comply with the edible vegetable oil hygiene standards. ② During the storage period, some food flavors will show slight turbidity, precipitation or discoloration, which should not affect the use effect. 1) For the management methods of determination, approval and preservation of standard samples, please refer to Appendix A. 2) The determination of peroxide value is only applicable to vegetable oil products. Test method
4.1 See QB794 for color determination.
4.2 See QB795 for aroma determination.
4.3 Flavor Test
Add 0.1% of the sample to sugar water (8~12g sucrose, 0.10~0.16g citric acid, distilled water to 100ml), taste it, it should be consistent with the same type of standard sample. Add 0.2g of the sample to saline solution (0.5g salt, added to 100ml boiling water and cooled) and taste it, it should be consistent with the same type of standard sample.
Note: The flavor index of oil-soluble flavors is not measured. 4.4 Determination of Clarity (25℃)
Put the sample and the standard sample at the same scale in the same size colorimetric tube, and observe them by visual inspection against a white background. They should be clear and transparent without impurities.
QB1505-92
4.5 Determination of refractive index (20℃) see QB798. 4.6 Determination of relative density (25/25℃) see GB11540. 4.7 Determination of peroxide value see GB5009.37. 4.8 Determination of solubility (25℃) see QB800. 4.9 Determination of pH value
4.9.1. The instrument is a pH meter with a 0.02 pH value scale. 4.9.2 Preparation of standard buffer solution
a. Potassium hydrogen phthalate buffer solution
Weigh 10.21 g of analytically pure potassium hydrogen phthalate (KHC.HO) dried at 110°C, dissolve it in fresh distilled water, and dilute to 1000 ml. The pH value of this solution is 4.01 (25°C). b. Phosphate-type buffer solution
Weigh 3.40 g of analytically pure potassium dihydrogen phosphate (KH2PO4) dried at 110°C for 2 h and 355 g of analytically pure disodium hydrogen phosphate (Na2HPO4) dissolved in fresh distilled water from which CO2 has been removed, and dilute to 1000 ml. The pH value of this solution is 6.86 (25°C). 4.9.3 Operation steps
First adjust the temperature regulator of the pH meter to the temperature of the sample to be tested, then use the standard buffer solution as a reference, adjust the pH meter positioning regulator so that its indication value matches the pH value of the standard buffer solution, clean the electrode head with distilled water, dry it with filter paper, move the electrode to the beaker containing the sample for measurement, and then directly read the respective pH values. 4.10 For the determination of total bacteria, see GB4789.2. 4.11 For the determination of coliform bacteria, see GB4789.3. 4.12 For the determination of arsenic (As), see GB8450. 4.13 For the determination of heavy metals (in terms of Pb), see GB8451. 4.14 For the determination of moisture content, see GB5009.3. For the determination of particle size, see GB10355.
4.16 For the determination of methanol content, see GB7917-4. 5 Inspection rules
5.1 Each batch of finished food flavors shall be inspected by the inspection department of the manufacturer, and the manufacturer shall ensure that all products leaving the factory meet the requirements of this standard. Each batch of products leaving the factory shall be accompanied by a quality certificate, which shall include: manufacturer name, product name, trademark, date of manufacture, batch number, net weight, proof that the product quality meets the requirements of this standard, and standard number. 5.2 The acceptance unit has the right to inspect whether the quality of the received products meets the requirements of this standard in accordance with the provisions of this standard. Each batch number shall be inspected once, and different batch numbers shall be inspected separately. 5.3 For each batch of packaging units with less than 100 barrels (bottles), two barrels (bottles) shall be collected, and for more than 100 barrels (bottles), three barrels (bottles) shall be collected. When opening the package for sampling, the appearance inspection should be free of impurities, then shake it to mix it thoroughly, then use a glass sampling tube to absorb 50-100ml of the sample, inject it into the sample mixer to mix it evenly, and put it into two clean and dry glass bottles with frosted stoppers. The bottles are marked with: manufacturer name, product name, batch number, quantity and sampling date. One bottle is used for inspection and the other is kept for reference. 5.4 If one indicator in the acceptance result does not meet the requirements of this standard, the manufacturer should work together with the manufacturer to re-take samples from the twice amount of packaging for re-inspection. If the re-inspection results still show unqualified indicators, the batch of products cannot be accepted. -3
QB150592
5.5 When the supply and demand parties have objections to the product quality, they can negotiate to resolve the issue or invite the statutory testing agency for arbitration. 5.6 Color, aroma, solubility, clarity, total bacteria count, coliform group and particle size are factory inspection indicators. Aroma, heavy metal content, pH value, refractive index, relative density, peroxide value, moisture content and methanol content are type inspection indicators and are tested once every quarter.
6 Marking, packaging, transportation and storage
6.1 Food flavors should be packed in glass bottles or plastic barrels for food. The outside of the packaging should be marked with: product name, manufacturer name, trademark batch number, weight, factory date, this standard number and rainproof, fireproof and shatterproof marks. 6.2 Food flavors should be stored in a cool and ventilated place to prevent sun and rain, foreign air pollution and proximity to fire sources. 6.3. During transportation, the product should be loaded and unloaded gently, and should not be placed upside down to prevent breakage, leakage, and should not be mixed with goods with foreign gases. Under the above transportation and storage conditions, the shelf life of this product is 5 years for water-soluble flavors, 3 years for oil-soluble flavors, 1 year for seasoning liquid flavors, and 1 year for microcapsule and mixed powder flavors when the packaging is intact and unsealed. A1. Determination and approval of standard samples
QB1505-92
Appendix A
Management methods for determination, approval and preservation of standard samples (supplement)wwW.bzxz.Net
A1.1 For each type of food flavor, a standard sample must be prepared. The determination of the standard sample should be carried out by the technical inspection department of the manufacturer together with relevant personnel or the factory-level flavor evaluation group through technical verification and evaluation to determine the standard sample. A1.2 If the user has special requirements for a certain type of food flavor product, the determination of the standard sample should be carried out by the above personnel together with the user.
A1.3 If a small sample is used as a sample for preparing a new product, an enlargement test must be carried out. The small sample can only be sent to the user after the enlargement test is consistent. After production, the standard sample must be determined according to A1.1 and A1.2. A1.4 After the standard sample is determined, it should be reported to the metrology room (group) for filing and affixed with a permit, with the date, number, name of the custodian, etc. written for standby use, and sent to the National Flavor Standardization Center for approval in accordance with regulations. A2 Gradual storage of standard samples
A2.1 Each manufacturer should send the standard samples of key varieties of food flavors to the National Flavor Standardization Center for approval and storage. The specific regulations are as follows:
, a. For those with an annual output value of more than 10 million yuan, select the 10 standard samples with the largest output value; b. For those with an annual output value of 5 million to 10 million yuan, select the 8 standard samples with the largest output value; c. For those with an annual output value of less than 5 million yuan, select the 5 standard samples with the largest output value. A2.2 The general varieties shall be kept by a designated person in accordance with the regulations of the manufacturer, and the written summary shall be submitted to the National Flavor Standardization Center for filing.
A2.3 The standard sample shall be placed in a brown glass bottle and stored in a dark place. The room temperature shall not exceed 30°C. To prevent the fragrance from contaminating each other, the standard sample shall be sealed and stored. The standard sample sent to the National Flavor Standardization Center for safekeeping must be 100ml or 100g. A2.4 The shelf life of the standard sample is one year if it meets the prescribed storage conditions and is not unsealed. Additional notes:
This standard was proposed by the Quality Standards Department of the Ministry of Light Industry and is under the jurisdiction of the National Flavor Standardization Center. This standard was drafted by Shanghai Daily Fragrance Factory, Guangzhou Baihua Fragrance Factory, Chengdu Fragrance General Factory, Wujiang Fragrance Factory, Tianjin Fragrance Factory, etc.
The main drafters of this standard: Yu Cuidi, Sun Shaosu, Wu Lintao, Sheng Xiuqun, and Zhao Jinzhi. 5-
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