GB 1886.76-2015
National Food Safety Standard - Food Additive - Curcumin
食品安全国家标准 食品添加剂 姜黄素
Catalogue
前言 → 1 范围 → 2 规范性引用文件 → 3 技术要求 → 附录A 检验方法 → 附录B 气相色谱参考条件 Foreword → 1 Scope → 2 Normative References → 3 Technical Requirements → Annex A Test Methods → Annex B Reference Conditions for Gas Chromatography
Scope
This standard applies to the food additive curcumin produced from the rhizomes of turmeric (Curcuma longa L.) through extraction, purification and other processes.
本标准适用于以姜黄（Curcuma longa L.）的根茎为原料经提取、精制等工艺制得的食品添加剂姜黄素。
Normative References
Keywords
Application Summary AI generated
Food manufacturers and regulatory authorities use this standard to ensure the quality and safety of curcumin as a food additive. It specifies physicochemical requirements and test methods, serving as a critical reference for food safety compliance.
食品生产企业和监管部门使用这个标准来确保姜黄素作为食品添加剂的质量和安全。它规定了姜黄素的理化指标和检测方法，是保障食品安全的重要依据。
AI Summary AI generated
This standard specifies technical requirements for the food additive curcumin, including curcumin content, residue on ignition, arsenic and lead limits. It details identification, assay, and residual solvent test methods, applicable to curcumin produced from turmeric rhizomes.
本标准规定了食品添加剂姜黄素的技术要求，包括姜黄素含量、灼烧残渣、砷和铅等指标。标准详细描述了姜黄素的鉴别方法、含量测定以及残留溶剂的检测方法，适用于以姜黄根茎为原料生产的姜黄素。
Key Sentences extracted from text
本标准适用于以姜黄（Curcuma longa L.）的根茎为原料经提取、精制等工艺制得的食品添加剂姜黄素。
姜黄素含量（以干基计）w/% ≥ 90.0。
灼烧残渣（以硫酸盐计）a/（mg/kg）≤ 50.0。
砷（以As计）/（mg/kg）≤ 3.0。
铅（Pb）/（mg/kg）≤ 2.0。
This standard applies to the food additive curcumin produced from the rhizomes of turmeric (Curcuma longa L.) through extraction, purification and other processes.
Curcumin content (on dry basis) w/% ≥ 90.0.
Residue on ignition (as sulfate) a/(mg/kg) ≤ 50.0.
Arsenic (as As)/(mg/kg) ≤ 3.0.
Lead (Pb)/(mg/kg) ≤ 2.0.