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GB/T 23529-2009Trehalose (English PDF)

海藻糖

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Issued by

General Administration of Quality Supervision, Inspection and Quarantine of the People’s Republic of China

Level / Type

National · Recommended

Issue date

April 27, 2009

Implementation date

November 1, 2009

Scope

GB/T 23529-2009 is the English-translated version of 海藻糖.

GB/T 23529-2009 — This Standard specifies the product classifications, requirements, test methods, inspection rules, marks, packaging, transportation and storage of trehalose.

This Standard applies to the production, inspection and sales of the trehalose obtained through enzymatic conversion.

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Document preview — GB/T 23529-2009

National Standard of the People's Republic of China

ICS
67.180.20
Classification
X 31

Issued by: General Administration of Quality Supervision, Inspection and Quarantine of the People’s Republic of China

Contents

  • Foreword...3
  • Introduction...4
  • 1 Scope...5
  • 2 Normative references...5
  • 3 Terms and definitions...5

Foreword

This Standard was proposed by China Light Industry Council.

This Standard shall be under the jurisdiction of the Sub Technical Committee on

Industrial Fermentation of National Technical Committee on Food Industry

Standardization.

Drafting organization of this Standard. Nanning Sinozyme Biotechnology Co., Ltd.,

China National Research Institute of Food & Fermentation Industry.

Main drafters of this Standard. Hang Wei, Zhang Wei, Meng Zongjian, Guo Xinguang,

Zhang Yunguang, Wei Yuqin.

Introduction

Trehalose was first-time extracted from clavieps purpurea of rye by Wigger's in 1832;

and then put into mass production through fermentation yeast, extracting from maitake

cells or enzymatic conversion of starch. China started industrial production in 2000.

The sweetness of trehalose is equivalent to about 45% of that of sucrose. It has the

characteristics of mild sweetness, refreshing sense of taste and no aftertaste after

eating, as well as stability towards heat and acid. Because trehalose is non-reducing

sugar, when existing with amino acids and protein, it does not produce browning

(Maillard reaction) even being heated. The hygroscopicity of trehalose is low, so it

remains dry even if the relative humidity reaches 95%. In addition, trehalose also has

unique functions such as preventing starch from aging, preventing protein from

denaturation and inhibiting lipid form oxidation. As a kind of excellent food ingredient,

it can be directly consumed or used as food ingredient. Because of its special

characteristics as non-reducing sugar formed by disaccharide molecules, a special

protective film is formed under the harsh conditions such as high temperature, extreme

cold and dehydration out of dry, which can effectively protect the bio-molecular

structure from being destroyed, so it can be widely used in biologics, pharmaceuticals,

cosmetics, agriculture and other industries.

Trehalose

1 Scope

This Standard specifies the product classifications, requirements, test methods,

inspection rules, marks, packaging, transportation and storage of trehalose.

This Standard applies to the production, inspection and sales of the trehalose obtained

through enzymatic conversion.

2 Normative references

The provisions in following documents become the provisions of this Standard through

reference in this Standard. For dated references, the subsequent amendments

(excluding corrections) or revisions do not apply to this Standard, however, parties who

reach an agreement based on this Standard are encouraged to study if the latest

versions of these documents are applicable. For undated references, the latest edition

of the referenced document applies.

GB/T 191 Packaging - Pictorial marking for handling of goods (GB/T 191-2008,

ISO 780. 1997, MOD)

GB 7718 General standard for the labeling of prepackaged foods

3 Terms and definitions

For the purposes of this Standard, the following terms and definitions apply.

3.1

Trehalose (alpha-D-glucopyranosyl-alpha-D-glucopyranoside)

The non-reducing disaccharide formed by two glucopyranose that are connected by a

1,1 glycosidic bond.

4 Chemical name, molecular formula, structural formula and

relative molecular mass

Residue on ignition/% <= 0.02 0.02 0.05

Loss on drying/% <= 1.0 1.0 1.5

Chromaticity <= 0.100 0.100

Turbidity <= 0.05 0.05

6.3 Hygiene requirements

It shall comply with the relevant provisions of the State.

7 Test methods

7.1 Sensory test

TAKE an appropriate amount of samples; under the natural light, OBSERVE the color

and shape of the sample visually; inspect whether there are impurities; TAKE a small

amount of samples; TASTE them carefully (before tasting the second sample, it shall

gargle with water); MAKE a record.

7.2 Content (High performance liquid chromatography)

7.2.1 Principle

Each component that comes into the chromatographic column at the same time - due

to the difference of dissolution, adsorption, permeation and ion exchange between

mobile phases and stationary phases - is allocated repeatedly for several times

between two phases of the chromatographic column along with the mobile phases.

Due to the moving speeds of each component in the chromatographic column are

different, after passing through the chromatographic column of a certain length, the

components are separated from each other, flow out the chromatographic column

sequentially, and flow into the signal detector. INDICATE the spectral peak values of

each component on the recorder or on the data processing device. QUANTIFY by

normalization method or external standard method according to retention time.

7.2.2 Instruments
7.2.2.1 High performance liquid chromatograph (equipped with a differential detector).
7.2.2.2 Mobile phase degasser and 0.45µm microporous membrane.
7.2.2.3 Chromatographic column. amino column (4.6mm×300mm, 5µm).
7.2.2.4 Analytical balance. a sensitivity of 0.0001g.
7.2.2.5 Micro injector. 10µL.
7.2.3 Reagents
7.2.3.1 Water. secondary distilled water or ultrapure water.
7.2.3.2 Acetonitrile. chromatographically pure.
7.2.3.3 Trehalose standard products. purity >= 99.5%.

Note. If it takes crystalline trehalose as standard products, then the purity of anhydrous

trehalose shall be multiplied by a conversion factor (342.30 / 378.33 = 0.90).

7.2.4 Analysis steps
7.2.4.1 Standard product preparation

The standard products need to be dried in a 60°C electro-thermal constant-

temperature oven for 5h for weighing. WEIGH about 0.5g of trehalose standard

products (7.2.3.3), accurate to 0.0001g; DISSOLVE with water (7.2.3.1) and dilute to

50mL; SHAKE well. FILTER with 0.45µm microporous membrane (7.2.2.2); COLLECT

the filtrate for determination.

7.2.4.2 Sample preparation

The samples need to be dried in a 60°C electro-thermal constant-temperature oven for

5h for weighing. WEIGH about 0.5g of trehalose samples (7.2.3.3), accurate to

0.0001g; DISSOLVE with water (7.2.3.1) and dilute to 50mL; SHAKE well. FILTER with

0.45µm microporous membrane (7.2.2.2); COLLECT the filtrate for determination.

7.2.4.3 Determination of samples

The mobile phase is acetonitrile . water = 70 . 30. TURN on the differential detector

before the day of determination, PREHEAT till stable, FIT on the column, INLET the

mobile phase with a flow rate of 0.1mL / min, BALANCE overnight. Before formal

injection analysis, INLET the mobile phase used TO the reference cell for more than

20min, RESTORE normal flow path, to make the mobile phase flow through the sample

cell, ADJUST the flow rate to 1.0mL / min, ADJUST the baseline until the baseline is

stable, INLET 10L of the standard solution (7.2.4.1) and the prepared sample (7.2.4.2)

respectively. According to the retention time of standard products, determine the

chemical composition of the sugar components in the sample. According to the peak

area of the sample, calculate the percentage content of sugar components by external

standard method.

7.2.4.4 Calculation results

WEIGH 30g of the sample, accurate to 0.1g; ADD water to dissolve and dilute to

100mL; SHAKE well. USE 1cm cuvette to take water as the blank control;

DETERMINE the absorbance of the sample solution at the wavelength of 420nm and

720nm respectively; RECORD the readings.

7.6.3 Calculation results
7.6.3.1 Chromaticity

CALCULATE the chromaticity according to formula (4).

Where.

X4 - Colorimetric values of samples;

OD420 - Absorbance of sample solution at the wavelength of 420nm;

OD720 - Absorbance of sample solution at the wavelength of 720nm.

7.6.3.2 Turbidity

The turbidity value of samples is the absorbance of samples at the wavelength of

720nm.

7.6.4 Precision

The absolute difference between the two independent determination results obtained

under the repeatability conditions shall not exceed 0.2% of the arithmetic mean.

8 Inspection rules

8.1 The products dried at a time are deemed as one batch. The maximum batch shall

not exceed the output per shift.

8.2 Each batch of products shall exit factory after being inspected as qualified by the

inspection department of...

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 5 pages — is available in the English PDF.

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