GB 1886.364-2022: National food safety standard - Food additive - Cowberry red

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Scope

This standard applies to the food additive cowberry red obtained from using the fruit of
cowberry (also known as Vaccinium vitis-idaea Linn.) of Vaccinium spp. of Ericaceae
as raw materials, extracting with water and (or) edible ethanol, and then
purifying/refining, concentrating and drying.
2 Chemical name, molecular formula, structural formula, and
the relative molecular mass
2.1 Chemical name and the molecular formula (main ingredients)
Cyanidin glucoside. C21H21O11
Cyanidin arabinoside. C20H19O10
Cyanidin 3-O-galactoside. C21H21O11
2.2 Structural formula
2.4 Relative molecular mass (according to 2018 International Relative Atomic
Mass)
Cyanidin glucoside Cyanidin arabinoside Cyanidin 3-O-galactoside

Basic Data

Standard ID	GB 1886.364-2022 (GB1886.364-2022)
Description (Translated English)	National food safety standard - Food additive - Cowberry red
Sector / Industry	National Standard
Classification of Chinese Standard	X09
Word Count Estimation	7,741
Issuing agency(ies)	National Health Commission of the People's Republic of China, State Administration for Market Regulation