食品添加剂桑椹红产品标准的制定

Establishment of product standard for food additives mulberry red

中文关键词:  桑椹红  标准  食品添加剂

英文关键词:mulberry red  standard  food additive

中文摘要:

      目的 确定食品添加剂桑椹红产品标准拟设置的技术指标, 并建立各指标的实验方法。方法 参考现有的桑椹红国内外资料、标准以及现行的相关天然色素国家标准, 确定技术指标和试验方法, 并对14批次桑椹红产品进行实样验证。结果 桑椹红产品标准拟设置的技术指标有色泽、状态、气味、干燥减量(≤8.0%, 仅限粉末产品)、色价(符合声称)、二氧化硫(≤50 mg/kg, 以一个色价计进行换算)、pH (2.0～5.0, 10 g/L水溶液)、灼烧残渣(≤5.0%)、铅(Pb)含量(≤2.0 mg/kg)、砷(As)含量(≤1.0 mg/kg)。14批次产品均符合要求。结论 拟设置的食品添加剂桑椹红产品标准包括感官、理化指标, 技术指标和建立的试验方法具有可行性, 能有效判定桑椹红产品的质量规格是否合规。

英文摘要:

      Objective To determine the technical indicators of food additive mulberry red product standards and establish experimental methods for each indicator. Methods According to the existing domestic and foreign materials and standards of mulberry red and the current national standards of related natural pigments, technical indicators and test methods were determined, and the actual sample of 14 batches of mulberry red products were verified. Results The technical indicators to be determined for the mulberry red product standard were color, state, smell, loss on drying (≤8.0%, only powder products determined), color value (in line with the claim), sulfur dioxide (≤50 mg/kg, converted as a color value), pH (2.0?5.0, 10 g/L aqueous solution), ignition residue (≤5.0%), and lead (Pb) content (≤2.0 mg/kg), arsenic (As) content (≤1.0 mg/kg). The 14 batches of products could meet the requirements. Conclusion The proposed food additive mulberry red product standards including sensory, physical and chemical indicators, technical indicators and the established test methods are feasible, and can effectively determine whether the quality specifications of mulberry red products are in compliance.