GB 31618-2014
National Food Safety Standard - Food Nutritional Fortification Substance - Raffinose
食品安全国家标准 食品营养强化剂 棉子糖
Catalogue
前言 → 1 范围 → 2 分子式、结构式和相对分子质量 → 3 技术要求 → 附录A 检验方法 Foreword → 1 Scope → 2 Molecular Formula, Structural Formula and Relative Molecular Mass → 3 Technical Requirements → Annex A Test Methods
Scope
This standard is applicable to raffinose, a food nutritional fortification substance, produced from beet molasses as raw material, extracted by column chromatography separation device, and then refined, dried and processed by other processes.
本标准适用于以甜菜糖蜜为原料，通过柱层析分离装置提取，再经精制、干燥等工艺制成的食品营养强化剂棉子糖。
Normative References
Keywords
Application Summary AI generated
Food manufacturers use this standard to produce raffinose as a food nutritional fortification substance. Quality inspection agencies rely on this standard to test raffinose products for compliance with safety requirements. This standard provides a unified technical specification for industrial production and quality control of raffinose, ensuring food safety.
食品生产企业使用本标准来生产棉子糖作为食品营养强化剂。质检机构依据本标准检测棉子糖产品的质量，确保其符合安全要求。该标准为棉子糖的工业化生产和质量控制提供了统一的技术规范，保障了食品安全。
AI Summary AI generated
This standard specifies the technical requirements for raffinose as a food nutritional fortification substance, including sensory, physicochemical, and microbiological indicators. Raffinose is produced from beet molasses by column chromatography extraction, refining, and drying. Physicochemical requirements include raffinose content ≥98%, pH 5.0-7.0, loss on drying ≤15%, total arsenic ≤1 mg/kg, and heavy metals ≤5 mg/kg. Microbiological requirements include total plate count ≤1000 CFU/g, coliforms <3.0 MPN/g, Staphylococcus aureus <3.0 MPN/g, and molds and yeasts ≤50 CFU/g each. Annex A provides an HPLC method for determining raffinose content.
本标准规定了食品营养强化剂棉子糖的技术要求，包括感官、理化和微生物指标。棉子糖以甜菜糖蜜为原料经柱层析提取、精制、干燥制成。理化指标要求棉子糖含量≥98%，pH 5.0-7.0，干燥减量≤15%，总砷≤1 mg/kg，重金属≤5 mg/kg。微生物指标要求菌落总数≤1000 CFU/g，大肠菌群<3.0 MPN/g，金黄色葡萄球菌<3.0 MPN/g，霉菌和酵母均≤50 CFU/g。附录A提供了棉子糖含量的高效液相色谱测定方法。
Key Sentences extracted from text
本标准适用于以甜菜糖蜜为原料，通过柱层析分离装置提取，再经精制、干燥等工艺制成的食品营养强化剂棉子糖。
棉子糖含量（以干基计，w）≥ 98。
pH（50g/L溶液，20℃）5.0～7.0。
干燥减量（w）≤ 15。
菌落总数/（CFU/g）≤ 1000。
This standard is applicable to raffinose, a food nutritional fortification substance, produced from beet molasses as raw material, extracted by column chromatography separation device, and then refined, dried and processed by other processes.
Raffinose content (on dry basis, w) ≥ 98.
pH (50g/L solution, 20℃) 5.0～7.0.
Loss on drying (w) ≤ 15.
Total plate count/(CFU/g) ≤ 1000.