GB/T 20883-2017 English PDF (GBT20883-2017)

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GB/T 20883-2017: Maltose
GB/T 20883-2017
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.180.20
X 31
Replacing GB/T 20883-2007
Maltose
麦芽糖
ISSUED ON: DECEMBER 29, 2017
IMPLEMENTED ON: JULY 01, 2018
Issued by: General Administration of Quality Supervision, Inspection and
Quarantine;
Standardization Administration of the People’s Republic of China.
Table of Contents
Foreword ... 3
1 Scope ... 5
2 Normative references ... 5
3 Product classification ... 5
4 Requirements ... 6
5 Test methods ... 7
6 Inspection rules ... 15
7 Marking, packaging, transportation and storage ... 17
Maltose
1 Scope
This Standard specifies the classification, requirements, test methods, inspection rules,
marking, packaging, transportation and storage of maltose products.
This Standard applies to the production, inspection and sales of maltose products which
are made through liquefaction, saccharification and refining by using starch or
starchiness as raw material.
2 Normative references
The following referenced documents are indispensable for the application of this
document. For dated references, only the edition cited applies to this document. For
undated references, the latest edition (including any amendment) applies to this
document.
GB/T 191, Packaging - Pictorial marking for handling of goods
GB/T 601, Chemical reagent - Preparations of reference titration solutions
GB/T 602, Chemical reagent - Preparations of standard solutions for impurity
GB/T 603, Chemical reagent - Preparations of reagent solutions for use in test
methods
GB5009.3-2016, National Food Safety Standard - Determination of Moisture
Content in Foods
GB/T 6682, Water for analytical laboratory use - Specification and test methods
GB 7718, National Food Safety Standard - Standard for nutrition labeling of
prepackaged foods
GB 15203, Food safety national standard - Starch sugar
3 Product classification
3.1 According to the product form, it is divided into maltose syrup, maltose powder and
crystallized maltose.
Products for food processing shall comply with the provisions of GB 15203.
5 Test methods
5.1 General provisions
The water used in this method shall meet the specifications for water in GB/T 6682
unless other requirements are specified; the reagents used shall be analytical reagents
(AR) when no other specifications are specified. The standard titration solution, the
standard solutions, preparations and products for impurity determination, which are
used in the analysis, shall be all prepared in accordance with the provisions of GB/T
601, GB/T 602, and GB/T 603, when no other requirements are specified.
5.2 Sensory
5.2.1 State, color
Take an appropriate amount of sample; under natural light, observe the state and color
of the sample, to see whether there is any impurity; make a record.
5.2.2 Odor, taste
5.2.2.1 Maltose syrup
Use boiled distilled water to prepare 100 mL of 4% (dry matter) maltose solution; smell
it; rinse the mouth with water, and taste the solution.
5.2.2.2 Maltose powder, crystallized maltose
Take 20 g of the sample; put it in a 100 mL ground bottle; add 50 mL of water at 50 °C;
cover it; shake it for 30 s; pour out the supernatant; smell it. After rinsing the mouth
with water, take a small amount of sample and put it into the mouth; taste it carefully.
5.3 Maltose content
5.3.1 Method principle
The components entering the chromatographic column at the same time, due to the
different effects such as distribution between the mobile phase and the stationary phase,
size exclusion or coordination exchange, move at different speeds in the
chromatographic column; they are separated from each other after passing through the
chromatographic column of a certain length, and enter the detector in a certain order to
generate response signals. The signals are collected by computer software and the data
is processed, to obtain the chromatogram and the retention values and peak areas or
peak heights of the components contained in the sample. According to the retention
time, perform qualitative determination; according to the peak area or peak height,
perform quantitative calculation of the content of each component.
5.3.2 Reagents and solutions
5.3.2.1 Water: Grade-I water in accordance with GB/T 6682.
5.3.2.2 Acetonitrile: chromatographic pure.
5.3.2.3 Maltose series standard solutions: Accurately weigh (accurate to 0.000 1 g, on
a dry basis) an appropriate amount of standard maltose, and prepare 5 standard solutions
of different concentrations within the range of 0.1 mg/mL ~ 10 mg/mL.
5.3.3 Instruments and apparatuses
5.3.3.1 High performance liquid chromatography (equipped with differential refraction
detector and column constant temperature system).
5.3.3.2 Mobile phase vacuum filtration degassing device and 0.45 μm microporous
membrane.
5.3.3.3 Analytical balance: accuracy 0.1mg.
5.3.3.4 Micro-injector: 20 μL.
5.3.4 Reference chromatographic conditions
5.3.4.1 Amino-bonded column chromatography conditions are as follows:
a) Chromatographic column: Waters SpHerisor 5 μm NH2, ϕ4.6 mm × 250 mm, or a
chromatographic column of equivalent analytical effect;
b) Mobile phase: acetonitrile:water = 75:25;
c) Detector temperature: 40 ℃;
d) Column temperature: 45 ℃;
e) Flow velocity: 1.0 mL/min;
f) Injection volume: 20 μL;
5.3.4.2 The calcium-type cation exchange resin column chromatographic conditions are
as follows:
a) Chromatographic column: SCR101C, ϕ7.8 mm × 300 mm, or a chromatographic
column of equivalent analytical effect;
b) Mobile phase: ultrapure water;
c) Detector temperature: 40 °C;
d) Column temperature: 75 °C;
The absolute difference between two independent determination results which are
obtained under repeatability conditions shall not exceed 1% of the arithmetic mean.
5.4 Dry matter (solid matter)
5.4.1 Instruments and apparatuses
5.4.1.1 Abbe refractometer: accuracy 0.000 1 units.
5.4.1.2 Glass rod: bent and flattened at end.
5.4.2 Instrument calibration
At 20 °C, the refractive index of the refractometer corrected with grade-II water is 1.333
0, which is equivalent to zero dry matter (solid matter). The instrument shall be
calibrated at least once a day.
5.4.3 Analysis steps
Place the refractometer in a well-lit position; adjust the temperature of the prisms of the
refractometer to 20 °C; separate the two prisms; use a glass rod to add a small amount
of sample (1 drop ~ 2 drops) on the surface of the fixed prisms (the glass rod must not
touch the surface of the prisms, and the coating time shall be less than 2 s); immediately
close the prisms and stay for a few minutes, so that the sample reaches the temperature
of the prisms. Adjust the spiral of the prism until the field of view is divided into two
parts: light and shade; turn the compensator turn-knob to eliminate the iridescence and
make the dividing line between light and shade clear; continue to adjust the spiral so
that the dividing line between light and shade is aligned with the cross line; read the
content from the ruler; reread it again immediately; take the average value as a
measurement value. Clean and dry the two prisms. The same sample shall be subjected
to the second measurement as described above. Take the arithmetic mean of the two
determinations and report the result.
5.4.4 Precision
The absolute difference between two independent determination results which a...