GB 1886.309-2020 English PDF (GB1886.309-2020)

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GB 1886.309-2020: National food safety standard - Food additive - Spirulina blue
GB 1886.309-2020
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard - Food Additive -
Spirulina Blue
ISSUED ON: SEPTEMBER 11, 2020
IMPLEMENTED ON: MARCH 11, 2021
Issued by: National Health Commission of the PRC;
State Administration for Market Regulation.
Table of Contents
1 Scope ... 3
2 Technical Requirements ... 3
Appendix A Test Methods ... 4
Appendix B Ultraviolet-Visible Light Absorption Spectrum of Spirulina Blue ... 7
National Food Safety Standard - Food Additive -
Spirulina Blue
1 Scope
This Standard is applicable to the food additive of spirulina blue that uses Spirulina
cultivated in fresh water or seawater as raw materials and prepares through water
extraction, purification and other processes.
2 Technical Requirements
2.1 Sensory requirements
The sensory requirements shall comply with the provisions of Table 1.
Table 1 -- Sensory Requirements
2.2 Physical and chemical indicators
The physical and chemical indicators shall comply with the provisions of Table 2.
Table 2 – Physical and Chemical Indicators
Appendix A
Test Methods
A.1 General rules
The reagents and water used in this standard refer to analytically-pure reagents and
Class-III water specified in GB/T 6682 when no other requirements are indicated. The
solution used in the test refers to the aqueous solution when the solvent is not specified.
A.2 Identification test
A.2.1 Solubility
It is easily soluble in water; shows blue clear liquid; insoluble in organic solvents such
as absolute ethanol, ether, petroleum ether, etc. Take appropriate amounts of spirulina
blue specimen (0.05g for powder product; 0.3g for liquid product); dissolve it in 10mL
of water; slowly add 4.5g of ammonium sulfate solid powder; mix until it is completely
dissolved; and let it stand to form a blue precipitate.
A.2.2 Stability
The 0.5% specimen solution prepared by phosphate buffer solution (pH 6.8) shall be
blue and accompanied by red fluorescence. After heating at 90°C for 30 min, the
fluorescence disappears.
A.2.3 Maximum absorption wavelength
A.2.3.1 Reagents and materials
Phosphate buffer: 0.1mol/L, pH 6.8. Prepare as follows:
a) Solution A (0.2 mol/L sodium dihydrogen phosphate aqueous solution): take
31.20g of NaH2PO4 · 2H2O; dissolved and make constant volume by water to
1000mL;
b) Solution B (0.2 mol/L disodium hydrogen phosphate aqueous solution): take
53.61g of Na2HPO4 · 7H2O (or 71.63g of Na2HPO4 · 12H2O or 35.61g of
Na2HPO4 · 2H2O); dissolve and make constant volume by water to 1000mL;
c) Take 51.0mL of solution A and 49.0mL of solution B; and mix evenly and shake
well. Add water to dissolve and make the constant volume to 200mL; and obtain
0.1mol/L phosphate buffer solution (pH 6.8).
A.2.3.2 Apparatus