GB/T 24283-2009Propolis (English PDF)

4.4 Special restrictions

Propolis collectors that satisfy the hygienic requirements shall be used to collect the

propolis; it shall not use gauze screen to collect the propolis within the beehive;

Avoid heating under high temperature and sun exposure.

5.1 Sampling method

Sample a uniform sample from different parts of the test samples; the total amount of each

batch shall not exceed 300g.

5.2 Inspection of sensory requirements

5.2.1 Inspection of sensory requirements of propolis

5.2.1.1 Color and state

Under good natural light, observe the appearance color of the samples. Take a little

amount of sample to mix uniformly; heat to about 35°C; rub into strips by hand; then

slowly stretch to both ends. The more gel it contains, the greater the viscosity is, and the

longer the stretched length is.

5.2.1.2 Odor and taste

Take a little amount of sample; smell whether its odor has obvious unique propolis aroma;

then ignite to smell whether its odor is abnormal; taste its flavor.

5.2.2 Inspection of sensory requirements of ethanol extracted propolis

5.2.2.1 Structure

Put the sample of ethanol extracted propolis at below 15°C for 2h~3h; break down with a

hammer; observe its cross section.

5.2.2.2 Color and state

Inspect in accordance with the method specified in 5.2.1.1.

5.2.2.3 Odor and taste

Inspect in accordance with the method specified in 5.2.1.2.

5.3 Inspection of physiochemical requirements

5.3.1 Sample preparation

Place the sample which is sampled according to 5.1 into a refrigerator of which the

temperature is below 10°C for 1h; smash it; sample 100g for inspection.

5.3.2 Content of ethanol extract

5.3.2.1 Principle

Weigh the insoluble substance's mass of the ethanol; use subtraction method to calculate

its percentage accounting for the sample's mass.

5.3.2.2 Reagent and material

a) Ethanol. analytically pure (>=95%);

b) Quantitative filter paper Phi12.5cm.

5.3.2.3 Instruments

a) Balance (sensitivity is 0.001g);

b) 100mL beaker;

c) Electrothermal blowing dry box;

d) Ultrasonic instrument;

e) Glass funnel Phi60mm;

f) Glass rod;

g) 250mL conical flask;

h) Weighing bottle 70 mm x 35 mm;

i) Drying dish.

5.3.2.4 Steps

Weigh 5g of smashed propolis samples (accurate to 0.001g); place into 10mL beaker; add

appropriate amount of 95% ethanol; put into ultrasonic instrument for ultrasound, so as to

make the samples dissolved; pour the supernatant into filter paper and glass funnel that

have been pre-dried and weighed for filtering into conical flask; repeat for several times

until completely dissolved; then use a small amount of ethanol to wash the 100mL beaker

and the filter paper for 2 times. Dry the residue, filter paper, and glass funnel under 50°C

to constant weight. Carry out the parallel experiment under the same conditions.

a) Balance (sensitivity is 0.001g);

b) Oscillator;

c) Stopwatch;

d) 250mL stoppered grinding mouth conical flask;

e) 0mL, 100mL and 1,000mL volumetric flasks;

f) 50mL conical flask;

g) 0.2mL, 1.0mL, 2.0mL, 5.0mL and 10.0mL pipettes;

h) Funnel, quantitative filter paper;

i) 250nL micropipette.

5.3.4.4 Steps

a) Weigh 1g (accurate to 0.001g) of sample at room temperature; place into 250mL

stoppered grinding mouth conical flask; add 25mL of ethanol; plug the stopper;

oscillate for 1h on the oscillator at low speed; then add 100mL of distilled water;

shake up sufficiently and uniformly; filter; and collect the filtrate.

b) Use pipette to suck up 0.5mL of aforesaid filtrate; put into 50mL volumetric flask; use

distilled water to dilute to the scale; shake up uniformly.

c) Use pipette to suck up 10mL of filtrate into 50mL conical flask; add 2.0mL of 20%

sulfuric acid; oscillate for 1 min; then use 200mL micropipette to add 0.05mL of

0.01mol/L potassium permanganate solution; at the same time, start the stopwatch

and oscillate; when the solution's fuchsia completely fades away, stop the

stopwatch; record the time that is consumed by fully fading away of the fuchsia

(calculated in "s"); that is the oxidation time of the sample. Each sample shall be

tested for three times in parallel, taking the average arithmetic value as the

measured value of the sample.

6.1 The materials that satisfy the national food safety hygienic requirements shall be used

for packaging. Ethanol extracted propolis shall have quantitative packaging. The

packaging site shall meet the food safety and hygienic requirements. Packaging shall be

tight and solid, easy for handling, storage and transportation.

6.2 Packaging shall be carried out based on product grade.

Bibliography

[1] "Measurement of Total Flavonoids in Health-Care Food" in "Technical Specification for

Inspection and Evaluation of Health-Care Food" (Ministry of Health of the People's

Republic of China, 2003 Edition)

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