GB 5009.150-2016: National food safety standard - Determination of Monascus Pigments in Foods

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Scope

This Standard specifies the method for determination of monascorubrin, monacolin,
and monascorubramine in foods.
This Standard applies to the determination of three monascus pigments in flavor
fermented milk, jam, fermented bean curd, dried almonds, candy, instant noodle
products, cakes, biscuits, cooked meat products, soy sauce, fruit and vegetable juice
drinks, solid beverages, mixed liquor, jelly and potato chips.

Basic Data

Standard ID	GB 5009.150-2016 (GB5009.150-2016)
Description (Translated English)	National food safety standard - Determination of Monascus Pigments in Foods
Sector / Industry	National Standard
Classification of Chinese Standard	C53
Word Count Estimation	7,730
Date of Issue	2016-12-23
Date of Implementation	2017-06-23
Older Standard (superseded by this standard)	GB/T 5009.150-2003
Regulation (derived from)	National Health and Family Planning Commission Notice No.17 of 2016
Issuing agency(ies)	National Health and Family Planning Commission of the People's Republic of China, State Food and Drug Administration