标准搜索结果: 'GB 31638-2016英文版'
| 标准号码 | 内文 | 价格(元) | 第2步 | 交付天数[PDF] | 标准名称 | 相关标准 |
| GB 31638-2016 |
英文版
| 300 |
购买全文
|
现货, 9秒内下载
|
食品安全国家标准 酪蛋白
|
GB 31638-2016
|
标准编号: GB 31638-2016 (GB31638-2016)
中文名称: 食品安全国家标准 酪蛋白
英文名称: National Food Safety Standard -- Casein
行业: 国家标准
中标分类: X09
字数估计: 5,575
发布日期: 2016-12-23
实施日期: 2017-06-23
标准依据: National Health and Family Planning Commission Notice No.17 of 2016
GB 31638-2016: 食品安全国家标准 酪蛋白
GB 31638-2016 英文名称: National Food Safety Standard -- Casein
1 范围
本标准适用于酸法酪蛋白、酶法酪蛋白和膜分离酪蛋白。
2 术语和定义
2.1 酪蛋白
以乳和/或乳制品为原料,经酸法或酶法或膜分离工艺制得的产品,它是由α、β、κ和γ及其亚型组
成的混合物。
2.2 酸法酪蛋白
以乳和/或乳制品为原料,经脱脂、酸化使酪蛋白沉淀,再经过滤、洗涤、干燥等工艺制得的产品。
2.3 酶法酪蛋白
以乳和/或乳制品为原料,经脱脂、凝乳酶沉淀酪蛋白,再经过滤、洗涤、干燥等工艺制得的产品。
2.4 膜分离酪蛋白
以乳和/或乳制品为原料,经脱脂、膜分离酪蛋白,再经浓缩、杀菌、干燥等工艺制得的产品。
3 技术要求
3.1 原料要求
原料应符合相应的食品标准和有关规定。
3.2 感官要求
感官要求应符合表1的规定。
3.3 理化指标
理化指标应符合表2的规定。
3.4 污染物限量和真菌毒素限量
3.4.1 污染物限量应符合GB 2762的规定。
3.4.2 真菌毒素限量应符合GB 2761的规定。
3.5 微生物限量
微生物限量应符合表3的规定。
a 样品的分析及处理按GB 4789.1和GB 4789.18执行。
3.6 食品添加剂
食品添加剂的使用应符合GB 2760的规定。
附 录 A
酪蛋白的测定
A.1 原理
将试样充分溶解后,用乙酸和乙酸钠溶液调pH 至4.6使酪蛋白沉淀,过滤收集酪蛋白,以下同
GB 5009.5中第一法或第二法测定原理。
A.2 试剂和材料
除非另有说明,本方法所用试剂均为分析纯,水为GB/T 6682规定的三级水。
A.2.1 碳酸氢钠(NaHCO3)。
A.2.2 三聚磷酸钠(Na5P3O10)。
A.2.3 冰乙酸(CH3COOH):优级纯。
A.2.4 乙酸钠(CH3COONa·3H2O)。
A.2.5 无水乙酸钠(CH3COONa)。
A.2.6 10%乙酸溶液:吸取10mL冰乙酸(A.2.3)于100mL的容量瓶中,加水定容。
A.2.7 乙酸钠溶液(1mol/L):称取41g无水乙酸钠(A.2.5)或68g乙酸钠(A.2.4),加水溶解后稀释
至500mL。
A.2.8 乙酸钠-乙酸缓冲溶液:分别吸取1.0mL乙酸钠溶液(A.2.7)与1.0mL乙酸溶液(A.2.6)于
100mL的容量瓶中,加水定容。
A.2.9 其余同GB 5009.5中试剂和材料。
A.3 仪器和设备
同GB 5009.5中仪器和设备。
A.4 分析步骤
A.4.1 样品处理
称取0.2g试样(精确至0.001g)移入干燥的150mL具塞锥形瓶中,若试样是酸法酪蛋白,先加入
0.02g±0.001g碳酸氢钠,再加入8mL水;若试样是酶法酪蛋白,先加入0.02g±0.001g三聚磷酸钠,
再加入8mL水;若试样是膜法酪蛋白,直接加入8mL水。上述操作混匀后置于65℃~67℃的水浴
上,使其完全溶解(每隔5min轻轻振摇一次,一般为10min~15min)。冷却后再加入乙酸溶液
(A.2.6)1mL,混匀,静置5min,再添加乙酸钠溶液(A.2.7)1mL,混匀,静置,使酪蛋白沉淀,用干滤纸
过滤。用缓冲溶液(A.2.8)少量多次反复洗涤锥形瓶及沉淀,将滤纸连同沉淀物折叠,置入消化管内进
行消化,以下同GB 5009.5中试样处理。
A.4.2 蛋白质的测定
按GB 5009.5中第一法或第二法进行测定。
A.5 分析结果的表述
A.5.1 酪蛋白含量分析结果的表述按GB 5009.5中相应的方法进行。
A.5.2 试样中酪蛋白占总蛋白质的量按式(A.1)计算:
A.6 精密度
在重复性条件下获得的两次独立测定结果的绝对差值不得超过算术平均值的10%。
GB 31638-2016
GB
NATIONAL STANDARD OF
THE PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard - Casein
酪蛋白
ISSUED ON. DECEMBER 23, 2016
IMPLEMENTED ON. JUNE 23, 2017
Issued by. National Health and Family Planning Commission of the
People 's Republic of China;
State Food and Drug Administration.
3. No action is required - Full-copy of this standard will be automatically &
immediately delivered to your EMAIL address in 0~60 minutes.
Table of Contents
1 Scope ... 3
2 Terms and definitions ... 3
3 Technical requirements ... 3
Annex A Determination of casein ... 6
National Food Safety Standard - Casein
1 Scope
This Standard applies to acid casein, enzymatic casein and membrane
separation casein.
2 Terms and definitions
2.1 Casein
the product made from acid and enzymatic or membrane separation
processes using milk and/or dairy product as raw materials; it is a mixture of α,
β, κ and γ and its subtypes
2.2 Acid casein
the product made from degreasing, acidifying to make casein precipitate then
through filtration, washing, drying and other processes using milk and/or dairy
product as raw materials
2.3 Enzyme casein
the product made from degreasing, rennet to make casein precipitate then
through filtration, washing, drying and other processes using milk and/or dairy
product as raw materials
2.4 Membrane separation casein
the product made from degreasing, membrane separating casein then
through concentration, sterilization, drying and other processes using milk
and/or dairy product as raw materials
3 Technical requirements
3.1 Raw material requirements
The raw material shall comply with the provisions of corresponding standards
and/or regulations.
3.2 Sensory requirements
The sensory requirements shall comply with Table 1.
Annex A
Determination of casein
A.1 Principle
After the sample is sufficiently dissolved, the pH shall be adjusted to 4.6 with
acetic acid and sodium acetate solution so as to precipitate casein. Filter to
collect casein. The followings are same with the determination principle of
Method One or Method Two in GB 5009.5.
A.2 Reagents and materials
Unless otherwise stated, the reagents used in this method are of analytical
grade and water is of grade three specified in GB/T 6682.
A.2.1 Sodium bicarbonate (NaHCO3).
A.2.2 Sodium tripolyphosphate (Na5P3O10).
A.2.3 Glacial acetic acid (CH3COOH). excellent grade pure.
A.2.4 Sodium acetate (CH3COONa · 3H2O).
A.2.5 Anhydrous sodium acetate (CH3COONa).
A.2.6 10% acetic acid solution. pipet 10 mL of glacial acetic acid (A.2.3) in a
100 mL volumetric flask, add water to set volume.
A.2.7 Sodium acetate solution (1 mol/L). weigh 41 g of anhydrous sodium
acetate (A.2.5) or 68 g of sodium acetate (A.2.4), add water to dissolve and
dilute to 500 mL.
A.2.8 Sodium acetate - acetic acid buffer solution. respectively pipet 1.0 mL
of sodium acetate solution (A.2.7) and 1.0 mL of acetic acid solution (A.2.6) in
a 100 mL volumetric flask, add water to set volume.
A.2.9 The rest are same with reagents and materials in GB 5009.5.
A.3 Instruments and equipment
A.4 Analysis steps
A.4.1 Sample processing
|