GB 1886.82-2015
National Food Safety Standard - Food Additive - Disodium 5'-Ribonucleotide (also known as Disodium 5'-Inosinate)
食品安全国家标准 食品添加剂 5'-呈味核苷酸二钠（又名5'-肌苷酸二钠）
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 Foreword → 1 Scope → 2 Normative References → 3 Technical Requirements → Annex A Test Methods
Scope
This standard applies to food additive disodium 5'-ribonucleotide (also known as disodium 5'-inosinate) produced by fermentation, extraction, and purification using starch or sugar as raw materials.
本标准适用于以淀粉、糖质为原料，经发酵、提取、精制而成的食品添加剂5'-呈味核苷酸二钠（又名5'-肌苷酸二钠）。
Normative References
Keywords
Application Summary AI generated
Food manufacturers and quality inspection agencies use this standard to test and ensure the safety and quality of the food additive disodium 5'-ribonucleotide. It provides technical specifications and test methods, serving as a critical reference for food safety compliance.
食品生产企业和质量监督部门使用这个标准来检验和确保食品添加剂5'-呈味核苷酸二钠的质量安全。该标准规定了产品的技术要求、检验方法等，是保障食品安全的重要依据。
AI Summary AI generated
This national food safety standard specifies technical requirements for the food additive disodium 5'-ribonucleotide (disodium 5'-inosinate), including content, pH, loss on drying, and limits for lead and arsenic, along with corresponding test methods. It applies to products produced from starch or sugar via fermentation and related processes.
本标准为食品安全国家标准，规定了食品添加剂5'-呈味核苷酸二钠（5'-肌苷酸二钠）的技术要求，包括含量、pH、干燥减量、铅和砷限量等指标，并提供了相应的检验方法。适用于以淀粉或糖质为原料经发酵等工艺生产的产品。
Key Sentences extracted from text
本标准适用于以淀粉、糖质为原料，经发酵、提取、精制而成的食品添加剂5'-呈味核苷酸二钠（又名5'-肌苷酸二钠）。
5'-呈味核苷酸二钠（C9H11N2Na2O9P）含量（以干基计），w/% 97.0～102.0。
pH 7.0～8.5。
干燥减量，w/% ≤ 26.0。
铅（Pb）/（mg/kg） ≤ 20.0。
This standard applies to food additive disodium 5'-ribonucleotide (also known as disodium 5'-inosinate) produced by fermentation, extraction, and purification using starch or sugar as raw materials.
Content of disodium 5'-ribonucleotide (C9H11N2Na2O9P) (on dry basis), w/% 97.0～102.0.
pH 7.0～8.5.
Loss on drying, w/% ≤ 26.0.
Lead (Pb)/(mg/kg) ≤ 20.0.