標(biāo)準(zhǔn)編號(hào):	GB 30616-2014/XG1-2016
中文名稱:	食品安全國(guó)家標(biāo)準(zhǔn) 食品用香精+國(guó)家標(biāo)準(zhǔn)第1號(hào)修改單
英文名稱:	National food safety standard-Compounded flavors , includes Amendment 1
行業(yè)分類:	GB    國(guó)家標(biāo)準(zhǔn)
發(fā)布機(jī)構(gòu):	中華人民共和國(guó)國(guó)家衛(wèi)生和計(jì)劃生育委員會(huì)
發(fā)布日期:	2014-04-29
實(shí)施日期:	2016-8-31
標(biāo)準(zhǔn)狀態(tài):	valid
替代舊標(biāo)準(zhǔn):	GB 30616-2014 食品安全國(guó)家標(biāo)準(zhǔn) 食品用香精
翻譯語(yǔ)言:	英文
文件格式:	PDF
中文字符數(shù):	15000 字
翻譯價(jià)格(元):	900.0
交付時(shí)間:	付款后 1 個(gè)工作日

Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative. 1 Scope This standard is applicable to food flavor. 2 Terms and definitions For the purposes of this document, the following terms and definitions apply. 2.1 food flavor concentrated formulated mixture (except formulated product having only salt taste, sweet taste or acid taste) consisted of food fragrance and (or) hot-work food spices and food supplementary essence, with or without food supplementary essence. Generally, it is not used directly for consumption, but for food processing Note 1: Food essence and food seasonings shall be distinguished exactly: seasonings, a type of food, is usually eaten directly as food; Food essence can be a small part of seasonings. Note 2: Food essence should be used in an appropriate amount according to production demand. 2.2 food supplementary essence food additives and food ingredients essential for production, storage and application of food flavor. Food additives (except flavoring agent and acidness conditioner) have no function in final flavored product 2.3 food hot-work spices a product or mixture prepared for food fragrance. They are the products made of food materials by food production process like cooking 2.4 specimen specimens selected from the sample, used for testing 2.5 standard sample the standard sample confirmed to be used for inspection by the technical division of an enterprise jointly with relevant department/ personnel upon verification and fragrance assessment of the samples 2.6 liquid flavor Dissolvent flavor dissolved in oil or oil-soluble material, water or water-soluble material. Generally it exists as liquid at atmospheric temperature 2.7 emulsion flavor oil-in-water flavor prepared by emulsification and homogenizing 2.8 paste flavor flavors in forms of slurry or paste 2.9 mixed powder flavor powdery flavor which scent and (or) fragrance components are mixed with solid dust carriers 2.10 capsuled powder flavor Particle flavor which scent and (or) fragrance components are capsuled as core materials in solid walls 3 Technical requirements 3.1 Requirements on raw materials Spiceries used for food flavor shall meet the requirements of GB 2760 National food safety standard - Hygienic standards for uses of food additives; food alcohol shall meet the requirements of GB 10343 Edible alcohols; and vegetable oil shall meet the requirements of GB 2716 National food safety standard - Hygienic standards for uses of food additives. Food supplementary essence allowable to be used are listed in as Annex A. 3.2 Sensory Requirements Sensory requirements shall be consistent with those on Table 1. ? Table 1 Sensory Requirements Item Requirement Inspection method Color / form a Standard sample of same model Sub-clause B.1, Annex B Scent Standard sample of same model GB/T 14454.2 Fragrance b Standard sample of same model Sub-clause B.2 a During storage, portion of product may have slight turbidness, deposition or discolorment, which has no effect on use. Color/form verification may not be conducted for emulsion flavor. b Fragrance test is not applicable to product with vegetable oil dissolvent. 3.3 Physical and chemical indexes Physical and chemical indexes shall meet the requirements of Table 2. Table 2 Physical and chemical indexes Item Liquid flavor Emulsion flavor Powdery flavor Powdery flavor Inspection method Mixed type Capsuled type Relative density (25℃/25℃ or 20℃/20℃ or 20℃/4℃) DStandard sample ±0.010 — GB/T 11540 Refraction index (25℃ or 20℃) nStandard sample±0.010 — GB/T 14454.4 Moisture /% ≤ — 20.0 15.0 GB 5009.3 and Sub-clause B.3 Peroxide value a / (g/100g) ≤ 0.5 — Sub-clause 4.2.1, GB/T 5009.37-2003 Particle size (within specialized range) — ≤2μm and evenly distributed c — ≥90.0% Sub-clause B.4 Stability of raw liquor — Not laminated — Sub-clause B.5 Stability of thousandfold diluent d — Without floating oil or deposition — Sub-clause B.6 Content of heavy metals (based on Pb) (mg/kg) ≤ 10 GB/T 5009.74 Arsenic content (As) ≤3mg/kg (only abio-arsenic content test shall be conducted for food flavor with marine product component, and its abio-arsenic content shall not be larger than 1.5mg/kg) GB/T 5009.11 or GB/T 5009.76 Methanol content b /% ≤ 0.2 — GB/T 7917.4 Note: end-of-manufacturing inspection items include relative density, refraction index, moisture, particle size, stability of raw liquor, stability of thousandfold diluent; all test items shall be inspected in type inspection one time each year. a Peroxide index test is only applicable to products with vegetable oil content ≥20%. b Methanol content test is only applicable to products with food alcohol content ≥20%. c Particle size of emulsion flavor is only adaptable to drinkable emulsion flavor. d Stability of thousandfold diluent is only adaptable to drinkable emulsion flavor. 3.4 Microbiological criteria Microbiological criteria shall meet the requirements of Table 3. Table 3 Microbiological criteria Item Liquid flavor Emulsion flavor Paste flavor Powdery flavor Inspection method Mixed type Capsuled type Aerobic bacteria count / (CFU/g or CFU/mL) - ≤5000 ≤30000 GB 4789.2 Coliform bacteria / (MPN/g or MPN/mL) - ≤3.6 ≤15 GB 4789.3 4 Labeling Products shall be labeled in accordance with National food safety standard - General rules for labelling of food additives (GB 29924); relative density and refraction index needs not be tested for products with food hot-work spices, and their ingredient list on labelling shall be indicated with "food hot-work spices". Food flavor with marine product components shall be indicated with "having marine product component" on its labelling. 5 Others As required by technology/process, colouring agent, sweetening agent and coffeine allowable in GB 2760 may be used on food flavor, and their types and doses shall be consist of those of the final foods. ? Annex A Supplementary materials allowable in food flavor A.1 Dissolvents and carriers are listed in as Table A.1. Table A.1 Dissolvants and carriers SN Dissolvants and carriers CNS INS 1 microcrystalline cellulose 02.005 460i 2 phospholipid 04.010 322 3 sucrose esters of fatty acid 10.001 473 4 mono-and diglycerides of fatty acids 10.006 471 5 octyl and decyl glycerate 10.018 — 6 sodium starch octenyl succinate 10.030 1450 7 glycerine(glycerol) 15.014 422 8 propylene glycol 18.004 1520 9 sorbitol and sorbitol syrup 19.006 420i 420ii 10 D-mannitol 19.017 421 11 agar 20.001 406 12 gelatin 20.002 — 13 sodium carboxy methyl cellulose 20.003 466 14 sodium alginate potassium alginate 20.004 20.005 401 402 15 pectins 20.006 440 16 carrageenan 20.007 407 17 gum arabic 20.008 414 18 xanthan gum 20.009 415 19 propylene glycol alginate 20.010 405 20 hydroxypropyl starch 20.014 1440 21 polydextrose 20.022 1200 22 carob bean gum 20.023 410 23 beta-cyclodextrin 20.024 459 24 guar gum 20.025 412 25 oxidized starch 20.030 1404 26 methyl cellulose 20.043 461 Note: other suitable food raw materials may be used as dissolvants and carriers for food flavor. A.2 Other supplementary materials are as shown in Table A.2. ? Table A.2 Other supplementary materials SN Other supplementary materials CNS INS 1 sucrose acetate isobutyrate (SAIB) — 444 2 ablmoschus manihot gum — — 3 fenugreek gum — — 4 sodium hydroxide — 524 5 DL-malic acid — — 6 potassium chloride 00.008 508 7 galactomannan 00.014 — 8 zinc sulfate 00.018 — 9 citric acid 01.101 330 10 lactic acid 01.102 270 11 L-malic acid 01.104 — 12 metatartaric acid 01.105 353 13 phosphoric acid 01.106 338 disodium dihydrogen pyrophosphate 15.008 450i tetrasodium pyrophosphate 15.004 450iii calcium dihydrogen phosphate 15.007 341i potassium dihydrogen phosphate 15.010 340i dipotassium hydrogen phosphate 15.009 340ii calcium hydrogen phosphate(dicalcium orthophosphate) 06.006 341ii tricalcium orthophosphate (calcium phosphate) 02.003 341iii tripotassium orthophosphate 01.308 340iii trisodium orthophosphate 15.001 339iii sodium polyphosphate 15.002 452i sodium tripolyphosphate 15.003 451i sodium dihydrogen phosphate 15.005 339i sodium phosphatedibasic 15.006 339ii 14 acetic acid 01.107 260 15 hydrochloric acid 01.108 507 16 acetic acid 01.112 — 17 calcium hydroxide 01.202 526 18 potassium hydroxide 01.203 525 19 potassium carbonate 01.301 501i 20 sodium carbonate 01.302 500i 21 trisodium citrate 01.303 331iii 22 tripotassium citrate 01.304 332ii 23 sodium sesquicarbonate 01.305 500iii 24 sodium dihydrogencitrate 01.306 331i 25 potassium hydrogen carbonate 01.307 501ii 26 DL-disodium malate 01.309 — 27 calcium lactate 01.310 327 28 sodium gluconate 01.312 576 29 potassium ferrocyanide 02.001 536 30 silicon dioxide 02.004 551 31 calcium silicate 02.009 552 32 polydimethyl siloxane 03.007 900a 33 butylated hydroxyanisole 04.001 320 34 butylated hydroxytoluene 04.002 321 35 propyl gallate 04.003 310 36 D-isoascorbic acid (erythorbic acid), sodium D-isoascorbate 04.004 04.018 315 316 37 tea polyphenol (TP) 04.005 — 38 phytic acid (inositol hexaphosphoric acid) 04.006 — 39 tertiary butylhydroquinone (TBHQ) 04.007 319 40 antioxidant of glycyrrhiza 04.008 — 41 calcium ascorbate 04.009 302 42 ascorbyl palmitate 04.011 304 43 4-hexylresorcinol 04.013 586 44 ascorbic acid 04.014 300 45 sodium ascorbate 04.015 301 46 vitamin E (dl-α-tocopherol, d-α-tocopherol, mixed tocopherol concentrate) 04.016 307 47 rosemary extract 04.017 — 48 sulfur dioxide 05.001 220 potassium metabisulphite 05.002 224 sodium metabisulphite 05.003 223 sodium sulfite 05.004 221 sodium hydrogen sulfite 05.005 222 sodium hyposulfite 05.006 — 49 sodium hydrogen carbonate 06.001 500ii 50 ammonium hydrogen carbonate 06.002 503ii 51 aluminium potassium sulfate 06.004 522 52 potassium bitartarate 06.007 336 53 beet red 08.101 162 54 sorghum red 08.115 — 55 orange yellow 08.143 — 56 natural carotene 08.147 — 57 sodium caseinate 10.002 — 58 xylitan monostearate 10.007 — 59 sodium stearoyl lactylate 10.011 481i calcium stearoyl lactylate 10.009 482i 60 glycerol ester of hydrogenated rosin 10.013 — 61 polyoxyethylene xylitan monostearate 10.017 — 62 modified soybean phospholipid 10.019 — 63 propylene glycol esters of fatty acids 10.020 477 64 polyglycerol esters of fatty acids 10.022 475 65 sorbitan monolaurate 10.024 493 sorbitan monopalmitate 10.008 495 sorbitan monostearate 10.003 491 sorbitan tristearate 10.004 492 sorbitan monooleate 10.005 494 66 polyoxyethylene(20)sorbitan monolaurate 10.025 432 polyoxyethylene(20)sorbitan monopalmitate 10.026 434 polyoxyethylene(20)sorbitan monostearate 10.015 435 polyoxyethylene(20)sorbitan monooleat 10.016 433 67 acetylated mono-and diglyceride(acetic and fatty acid esters of glycerol) 10.027 472a 68 potassium stearate 10.028 470 calcium stearate 10.039 magnesium stearate 02.006 69 polyglycerol polyricinoleate(polyglycerol esters of interesterified ricinoleic acid) 10.029 476 70 lactic and fatty acid esters of glycerol 10.031 472b 71 citric and fatty acid esters of glycerol 10.032 472c 72 enzymatically decomposed soybean phospholipid 10.040 — 73 monosodium glutamate 12.001 621 74 disodium5'-guanylate 12.002 627 75 disodium5'-inosinate 12.003 631 76 disodium5'-ribonucleotide 12.004 635 77 magnesium carbonate 13.005 504i 78 calcium carbonate(light and heavy) 13.006 170i 79 shellac 14.001 904 80 potassium lactate 15.011 326 81 sodium lactate 15.012 325 82 benzoic acid, sodium benzoate 17.001 17.002 210 211 83 sorbic acid, potassium sorbate 17.003 17.004 200 202 84 dehydroacetic acid, sodium dehydroacetate 17.009(i) 17.009(ii) 265 266 85 nisin 17.019 234 86 propionic acid, sodium propionate, calcium propionate 17.029 17.006 17.005 280 281 282 87 natamysin 17.030 235 88 methyl p-hydroxy benzoate and its salts (sodium methyl p-hydroxy benzoate, ethyl p-hydroxy benzoate, sodium ethyl p-hydroxy benzoate) 17.032 17.007 219 214 215 89 calcium sulphate 18.001 516 90 calcium chloride 18.002 509 91 magnesium chloride 18.003 511 92 disodium ethylene-diamine-tetra-acetate 18.005 386 93 disodium stannous citrate 18.006 — 94 glucono delta-lactone 18.007 575 95 alpha-cyclodextrin 18.011 457 96 gamma-cyclodextrin 18.012 458 97 maltitol and maltitol syrup 19.005 965i 965ii 98 xylitol 19.007 967 99 lactitol 19.014 966 100 lo-han-kuo extract 19.015 — 101 Erythritol a 19.018 968 102 tamarind polysaccharide gum 20.011 — 103 sodium carboxy methyl starch 20.012 — 104 sodium starch phosphate 20.013 — 105 acetylated distarch phosphate 20.015 1414 106 hydroxypropyl distarch phosphate 20.016 1442 107 phosphate distarch phosphate 20.017 1413 108 chitin 20.018 — 109 linseed gum 20.020 — 110 sesbania gum 20.021 — 111 gellan gum 20.027 418 112 hydroxypropyl methyl cellulose 20.028 464 113 gleditsia sinenis lam gum 20.029 — 114 acetylated distarch adipate 20.031 1422 115 acid treated starch 20.032 1401 116 oxidized hydroxypropyl starch 20.033 — 117 distarch phosphate 20.034 1412 118 sodium polyacrylate 20.036 — 119 starch acetate 20.039 1420 120 L (+)-tartaric acid, dl-tartaric acid 01.111 334 121 diacetyl tartaric acid ester of mono (di) lcerides 10.010 472e Note: food flours are allowable to add with some food raw materials. A production strains refers to Moniliella, Trichosporonides megachiliensis and Candida lipolytica.

1 Scope 2 Terms and definitions 3 Technical requirements 4 Labeling 5 Others Annex A Supplementary materials allowable in food flavor Annex B Inspection method

中華人民共和國(guó)國(guó)家標(biāo)準(zhǔn) GB 30616—2014 食品安全國(guó)家標(biāo)準(zhǔn) 食品用香精 2014-04-29發(fā)布 2014-11-01實(shí)施 中華人民共和國(guó) 國(guó)家衛(wèi)生和計(jì)劃生育委員會(huì) 發(fā)布 食品安全國(guó)家標(biāo)準(zhǔn) 食品用香精 1 范圍 本標(biāo)準(zhǔn)適用于食品用香精。 2 術(shù)語(yǔ)和定義 下列術(shù)語(yǔ)和定義適用于本文件。 2.1 食品用香精 由食品用香料和(或)食品用熱加工香味料與食品用香精輔料組成的用來(lái)起香味作用的濃縮調(diào)配混合物(只產(chǎn)生咸味、甜味或酸味的配制品除外)，它含有或不含有食品用香精輔料。通常它們不直接用于消費(fèi)，而是用于食品加工。 注1：應(yīng)嚴(yán)格區(qū)分食品用香精和調(diào)味品，調(diào)味品是食品中的一類，一般可直接食用。食品用香精可以是調(diào)味品很小的組成部分。 注2：食品用香精按生產(chǎn)需要適量使用。 2.2 食品用香精輔料 對(duì)食品用香精生產(chǎn)、儲(chǔ)存和應(yīng)用所必需的食品添加劑和食品配料。所加的食品添加劑(增味劑、酸度調(diào)節(jié)劑除外)在最終加香產(chǎn)品中無(wú)功能。 2.3 食品用熱加工香味料 為食品香味特性而制備的一種產(chǎn)品或混合物。它是以食材或食材組分經(jīng)過(guò)類似于烹調(diào)的食品制備工藝制得的產(chǎn)品。 2.4 試樣 從所抽取的樣品中取出供檢測(cè)用的樣品。 2.5 標(biāo)準(zhǔn)樣品 企業(yè)技術(shù)部門會(huì)同有關(guān)部門/人員對(duì)樣品進(jìn)行檢定和評(píng)香，確定為檢驗(yàn)用標(biāo)準(zhǔn)樣品。 2.6 液體香精 以油類或油溶性物質(zhì)為溶劑、以水或水溶性物質(zhì)為溶劑的香精。常溫下一般為液體。 2.7 乳化香精 經(jīng)乳化均質(zhì)得到的水包油的香精。 2.8 漿(膏)狀香精 以漿(膏)狀形態(tài)出現(xiàn)的各類香精。 2.9 拌和型粉末香精 香氣和(或)香味成分與固體粉末載體拌合在一起的粉末狀香精。 2.10 膠囊型粉末香精 香氣和(或)香味成分以芯材的形式被包裹于固體壁材之內(nèi)的顆粒型香精。 3 技術(shù)要求 3.1 原料要求 食品用香精使用的各種香料應(yīng)符合GB 2760《食品安全國(guó)家標(biāo)準(zhǔn) 食品添加劑使用標(biāo)準(zhǔn)》的規(guī)定，食用酒精應(yīng)符合GB 10343《食用酒精》的規(guī)定，植物油應(yīng)符合GB 2716《食品安全國(guó)家標(biāo)準(zhǔn) 食用植物油衛(wèi)生標(biāo)準(zhǔn)》的規(guī)定。允許使用的食品用香精輔料名單見(jiàn)附錄A。 3.2 感官要求 感官要求應(yīng)符合表1的規(guī)定。 表1 感官要求 項(xiàng)目 要求 檢驗(yàn)方法 色狀a 符合同一型號(hào)的標(biāo)準(zhǔn)樣品 附錄 B中 B.1 香氣 符合同一型號(hào)的標(biāo)準(zhǔn)樣品 GB/T 14454.2 香味b 符合同一型號(hào)的標(biāo)準(zhǔn)樣品 B.2 a在貯存期中 ，部分產(chǎn)品會(huì)呈輕度渾濁、沉淀或變色現(xiàn)象 ，應(yīng)不影響使用效果。 b香味的測(cè)定不適用于以動(dòng)植物油為溶劑的產(chǎn)品。 3.3 理化指標(biāo) 理化指標(biāo)應(yīng)符合表2的規(guī)定。 表2 理化指標(biāo) 項(xiàng)目 液體香精 乳化香精 漿(膏)狀香精 粉末香精 檢驗(yàn)方法 拌和型 膠囊型 相對(duì)密度(25℃/25℃或20℃/20℃或20℃/4℃) D標(biāo)樣±0.010 — GB/T 11540 折光指數(shù)(25℃或20℃) n標(biāo)樣±0.010 — GB/T 14454.4 水分/% ≤ — 20.0 15.0 GB 5009.3及B.3 過(guò)氧化值a/(g/100g) ≤ 0.5 — GB/T 5009.37—2003中4.2.1 粒度(規(guī)定范圍) — ≤2μm并均勻分布c — ≥90.0% B.4 表2 (續(xù)) 項(xiàng)目 液體香精 乳化香精 漿(膏)狀香精 粉末香精 檢驗(yàn)方法 拌和型 膠囊型 原液穩(wěn)定性 — 不分層 — B.5 千倍稀釋液穩(wěn)定性d — 無(wú)浮油、無(wú)沉淀 — B.6 重金屬(以Pb計(jì))含量/(mg/kg) ≤ 10 GB/T 5009.74 砷(以As計(jì))含量 ≤3mg/kg(對(duì)含有來(lái)自海產(chǎn)品成分的食品用香精只測(cè)定無(wú)機(jī)砷含量，無(wú)機(jī)砷含量應(yīng)≤1.5mg/kg) GB/T 5009.11或 GB/T 5009.76 甲醇含量b/% ≤ 0.2 — GB/T 7917.4 注：相對(duì)密度、折光指數(shù)、水分、粒度、原液穩(wěn)定性、千倍稀釋液穩(wěn)定性為出廠檢驗(yàn)項(xiàng)目，型式檢驗(yàn)為全項(xiàng)目檢驗(yàn)項(xiàng)目，每年進(jìn)行一次。 a過(guò)氧化值的測(cè)定只適用于動(dòng)植物油含量≥20%的產(chǎn)品。 b甲醇含量的測(cè)定只適用于食用酒精含量≥20%的產(chǎn)品。 c乳化香精的粒度只適合于飲料用乳化香精。 d千倍稀釋液穩(wěn)定性只適合于飲料用乳化香精。 3.4 微生物指標(biāo) 微生物指標(biāo)應(yīng)符合表3的規(guī)定。 表3 微生物指標(biāo) 項(xiàng)目 液體香精 乳化香精 漿(膏)狀香精 粉末香精 檢驗(yàn)方法 拌和型 膠囊型 菌落總數(shù)/(CFU/g或CFU/mL) — ≤5000 ≤30000 GB 4789.2 大腸菌群/(MPN/g或MPN/mL) — ≤3.6 ≤15 GB 4789.3 4 標(biāo)簽 按照GB 29924《食品安全國(guó)家標(biāo)準(zhǔn) 食品添加劑標(biāo)識(shí)通則》進(jìn)行標(biāo)示，凡含有食品用熱加工香味料的產(chǎn)品不測(cè)相對(duì)密度和折光指數(shù)，其產(chǎn)品標(biāo)簽的配料清單中應(yīng)標(biāo)示“食品用熱加工香味料”。對(duì)含有來(lái)自海產(chǎn)品成分的食品用香精應(yīng)在產(chǎn)品標(biāo)簽上注明本產(chǎn)品含有海產(chǎn)品成分。 5 其他 根據(jù)工藝需要，食品用香精中可以使用GB 2760中允許使用的著色劑、甜味劑和咖啡因，但加入的品種和添加量應(yīng)與最終食品的要求相一致。 附 錄 A 食品用香精中允許使用的輔料名單 A.1 溶劑及載體見(jiàn)表A.1。 表A.1 溶劑及載體 序號(hào) 溶劑及載體中文名稱 溶劑及載體英文名稱 CNS編碼 INS編碼 1 微晶纖維素 microcrystalline cellulose 02.005 460i 2 磷脂 phospholipid 04.010 322 3 蔗糖脂肪酸酯 sucrose esters of fatty acid 10.001 473 4 單，雙甘油脂肪酸酯(油酸、亞油酸、亞麻酸、棕櫚酸、山崳酸、硬脂酸、月桂酸) mono-and diglycerides of fatty acids 10.006 471 5 辛，癸酸甘油酯 octyl and decyl glycerate 10.018 — 6 辛烯基琥珀酸淀粉鈉 sodium starch octenyl succinate 10.030 1450 7 甘油(又名丙三醇) glycerine(glycerol) 15.014 422 8 丙二醇 propylene glycol 18.004 1520 9 山梨糖醇和山梨糖醇液 sorbitol and sorbitol syrup 19.006 420i 420ii 10 D-甘露糖醇 D-mannitol 19.017 421 11 瓊脂 agar 20.001 406 12 明膠 gelatin 20.002 — 13 羧甲基纖維素鈉 sodium carboxy methyl cellulose 20.003 466 14 海藻酸鈉(又名褐藻酸鈉) 海藻酸鉀 sodium alginate potassium alginate 20.004 20.005 401 402 15 果膠 pectins 20.006 440 16 卡拉膠 carrageenan 20.007 407 17 阿拉伯膠 gum arabic 20.008 414 18 黃原膠(又名漢生膠) xanthan gum 20.009 415 19 海藻酸丙二醇酯 propylene glycol alginate 20.010 405 20 羥丙基淀粉 hydroxypropyl starch 20.014 1440 21 聚葡萄糖 polydextrose 20.022 1200 22 槐豆膠(又名刺槐豆膠) carob bean gum 20.023 410 23 β-環(huán)狀糊精 beta-cyclodextrin 20.024 459 24 瓜爾膠 guar gum 20.025 412 25 氧化淀粉 oxidized starch 20.030 1404 26 甲基纖維素 methyl cellulose 20.043 461 注：合適的各種食品原料可用作食品用香精溶劑或載體，不在此表列出。 A.2 其他輔料見(jiàn)表A.2。 表A.2 其他輔料 序號(hào) 其他輔料中文名稱 其他輔料英文名稱 CNS編碼 INS編碼 1 乙酸異丁酸蔗糖酯 sucrose acetate isobutyrate(SAIB) — 444 2 黃蜀葵膠 ablmoschus manihot gum — — 3 葫蘆巴膠 fenugreek gum — — 4 氫氧化鈉 sodium hydroxide — 524 5 DL-蘋果酸 DL-malic acid — — 6 氯化鉀 potassium chloride 00.008 508 7 半乳甘露聚糖 galactomannan 00.014 — 8 硫酸鋅 zinc sulfate 00.018 — 9 檸檬酸 citric acid 01.101 330 10 乳酸 lactic acid 01.102 270 11 L-蘋果酸 L-malic acid 01.104 — 12 偏酒石酸 metatartaric acid 01.105 353 13 磷酸 phosphoric acid 01.106 338 焦磷酸二氫二鈉 disodium dihydrogen pyrophosphate 15.008 450i 焦磷酸鈉 tetrasodium pyrophosphate 15.004 450iii 磷酸二氫鈣 calcium dihydrogen phosphate 15.007 341i 磷酸二氫鉀 potassium dihydrogen phosphate 15.010 340i 磷酸氫二鉀 dipotassium hydrogen phosphate 15.009 340ii 磷酸氫鈣 calcium hydrogen phosphate(dicalcium orthophosphate) 06.006 341ii 磷酸三鈣 tricalcium orthophosphate(calcium phosphate) 02.003 341iii 磷酸三鉀 tripotassium orthophosphate 01.308 340iii 磷酸三鈉 trisodium orthophosphate 15.001 339iii 六偏磷酸鈉 sodium polyphosphate 15.002 452i 三聚磷酸鈉 sodium tripolyphosphate 15.003 451i 磷酸二氫鈉 sodium dihydrogen phosphate 15.005 339i 磷酸氫二鈉 sodium phosphatedibasic 15.006 339ii 14 冰乙酸(又名冰醋酸) acetic acid 01.107 260 15 鹽酸 hydrochloric acid 01.108 507 16 冰乙酸(低壓羰基化法) acetic acid 01.112 — 17 氫氧化鈣 calcium hydroxide 01.202 526 18 氫氧化鉀 potassium hydroxide 01.203 525 19 碳酸鉀 potassium carbonate 01.301 501i 20 碳酸鈉 sodium carbonate 01.302 500i 21 檸檬酸鈉 trisodium citrate 01.303 331iii 22 檸檬酸鉀 tripotassium citrate 01.304 332ii 23 碳酸氫三鈉(又名倍半碳酸鈉) sodium sesquicarbonate 01.305 500iii 24 檸檬酸一鈉 sodium dihydrogencitrate 01.306 331i 25 碳酸氫鉀 potassium hydrogen carbonate 01.307 501ii 26 DL-蘋果酸鈉 DL-disodium malate 01.309 — 27 乳酸鈣 calcium lactate 01.310 327 28 葡萄糖酸鈉 sodium gluconate 01.312 576 29 亞鐵氰化鉀 potassium ferrocyanide 02.001 536 30 二氧化硅 silicon dioxide 02.004 551 31 硅酸鈣 calcium silicate 02.009 552 32 聚二甲基硅氧烷 polydimethyl siloxane 03.007 900a 33 丁基羥基茴香醚(BHA) butylated hydroxyanisole 04.001 320 34 二丁基羥基甲苯(BHT) butylated hydroxytoluene 04.002 321 35 沒(méi)食子酸丙酯(PG) propyl gallate 04.003 310 36 D-異抗壞血酸及其鈉鹽 D-isoascorbic acid (erythorbic acid)，sodium D-isoascorbate 04.004 04.018 315 316 37 茶多酚(又名維多酚) tea polyphenol(TP) 04.005 — 38 植酸(又名肌醇六磷酸) phytic acid(inositol hexaphosphoric acid) 04.006 — 39 特丁基對(duì)苯二酚 tertiary butylhydroquinone(TBHQ) 04.007 319 40 甘草抗氧物 antioxidant of glycyrrhiza 04.008 — 41 抗壞血酸鈣 calcium ascorbate 04.009 302 42 抗壞血酸棕櫚酸酯 ascorbyl palmitate 04.011 304 43 4-己基間苯二酚 4-hexylresorcinol 04.013 586 44 抗壞血酸(又名維生素C) ascorbic acid 04.014 300 45 抗壞血酸鈉 sodium ascorbate 04.015 301 46 維生素E(dl-α-生育酚，d-α-生育酚，混合生育酚濃縮物) vitamin E(dl-α-tocopherol，d-α-tocopherol，mixed tocopherol concentrate) 04.016 307 47 迷迭香提取物 rosemary extract 04.017 — 48 二氧化硫 sulfur dioxide 05.001 220 焦亞硫酸鉀 potassium metabisulphite 05.002 224 焦亞硫酸鈉 sodium metabisulphite 05.003 223 亞硫酸鈉 sodium sulfite 05.004 221 亞硫酸氫鈉 sodium hydrogen sulfite 05.005 222 低亞硫酸鈉 sodium hyposulfite 05.006 — 49 碳酸氫鈉 sodium hydrogen carbonate 06.001 500ii 50 碳酸氫銨 ammonium hydrogen carbonate 06.002 503ii 51 硫酸鋁鉀(又名鉀明礬) aluminium potassium sulfate 06.004 522 52 酒石酸氫鉀 potassium bitartarate 06.007 336 53 甜菜紅 beet red 08.101 162 54 高粱紅 sorghum red 08.115 — 55 柑橘黃 orange yellow 08.143 — 56 天然胡蘿卜素 natural carotene 08.147 — 57 酪蛋白酸鈉(又名酪朊酸鈉) sodium caseinate 10.002 — 58 木糖醇酐單硬脂酸酯 xylitan monostearate 10.007 — 59 硬脂酰乳酸鈉 sodium stearoyl lactylate 10.011 481i 硬脂酰乳酸鈣 calcium stearoyl lactylate 10.009 482i 60 氫化松香甘油酯 glycerol ester of hydrogenated rosin 10.013 — 61 聚氧乙烯木糖醇酐單硬脂酸酯 polyoxyethylene xylitan monostearate 10.017 — 62 改性大豆磷脂 modified soybean phospholipid 10.019 — 63 丙二醇脂肪酸酯 propylene glycol esters of fatty acids 10.020 477 64 聚甘油脂肪酸酯 polyglycerol esters of fatty acids 10.022 475 65 山梨醇酐單月桂酸酯(又名司盤20) sorbitan monolaurate 10.024 493 山梨醇酐單棕櫚酸酯(又名司盤40) sorbitan monopalmitate 10.008 495 山梨醇酐單硬脂酸酯(又名司盤60) sorbitan monostearate 10.003 491 山梨醇酐三硬脂酸酯(又名司盤65) sorbitan tristearate 10.004 492 山梨醇酐單油酸酯(又名司盤80) sorbitan monooleate 10.005 494 66 聚氧乙烯山梨醇酐單月桂酸酯(又名吐溫20) polyoxyethylene(20)sorbitan monolaurate 10.025 432 聚氧乙烯山梨醇酐單棕櫚酸酯(又名吐溫40) polyoxyethylene(20)sorbitan monopalmitate 10.026 434 聚氧乙烯山梨醇酐單硬脂酸酯(又名吐溫60) polyoxyethylene(20)sorbitan monostearate 10.015 435 聚氧乙烯山梨醇酐單油酸酯(又名吐溫80) polyoxyethylene(20)sorbitan monooleat 10.016 433 67 乙?；瘑巍㈦p甘油脂肪酸酯 acetylated mono-and diglyceride(acetic and fatty acid esters of glycerol) 10.027 472a 68 硬脂酸酸鉀 potassium stearate 10.028 470 硬脂酸酸鈣 calcium stearate 10.039 硬脂酸酸鎂 magnesium stearate 02.006 69 聚甘油蓖麻醇酯(PGPR) polyglycerol polyricinoleate(polyglycerol esters of interesterified ricinoleic acid) 10.029 476 70 乳酸脂肪酸甘油酯 lactic and fatty acid esters of glycerol 10.031 472b 71 檸檬酸脂肪酸甘油酯 citric and fatty acid esters of glycerol 10.032 472c 72 酶解大豆磷脂 enzymatically decomposed soybean phospholipid 10.040 — 73 谷氨酸鈉 monosodium glutamate 12.001 621 74 5'-鳥(niǎo)苷酸二鈉 disodium5'-guanylate 12.002 627 75 5'-肌苷酸二鈉 disodium5'-inosinate 12.003 631 76 5'-呈味核苷酸二鈉(又名呈味核苷酸二鈉) disodium5'-ribonucleotide 12.004 635 77 碳酸鎂 magnesium carbonate 13.005 504i 78 碳酸鈣(包括輕質(zhì)和重質(zhì)碳酸鈣) calcium carbonate(light and heavy) 13.006 170i 79 紫膠(又名蟲(chóng)膠) shellac 14.001 904 80 乳酸鉀 potassium lactate 15.011 326 81 乳酸鈉 sodium lactate 15.012 325 82 苯甲酸及其鈉鹽 benzoic acid，sodium benzoate 17.001 17.002 210 211 83 山梨酸及其鉀鹽 sorbic acid，potassium sorbate 17.003 17.004 200 202 84 脫氫乙酸及其鈉鹽 dehydroacetic acid，sodium dehydroacetate 17.009(i) 17.009(ii) 265 266 85 乳酸鏈球菌素 nisin 17.019 234 86 丙酸及其鈉鹽、鈣鹽 propionic acid，sodium propionate，calcium propionate 17.029 17.006 17.005 280 281 282 87 納他霉素 natamysin 17.030 235 88 對(duì)羥基苯甲酸酯類及其鈉鹽(對(duì)羥基苯甲酸甲酯鈉，對(duì)羥基苯甲酸乙酯及其鈉鹽) methyl p-hydroxy benzoate and its salts(sodium methyl p-hydroxy benzoate， ethyl p-hydroxy benzoate，sodium ethyl p-hydroxy benzoate) 17.032 17.007 219 214 215 89 硫酸鈣(又名石膏) calcium sulphate 18.001 516 90 氯化鈣 calcium chloride 18.002 509 91 氯化鎂 magnesium chloride 18.003 511 92 乙二胺四乙酸二鈉 disodium ethylene-diamine-tetra-acetate 18.005 386 93 檸檬酸亞錫二鈉 disodium stannous citrate 18.006 — 94 葡萄糖酸-δ-內(nèi)酯 glucono delta-lactone 18.007 575 95 α-環(huán)狀糊精 alpha-cyclodextrin 18.011 457 96 γ-環(huán)狀糊精 gamma-cyclodextrin 18.012 458 97 麥芽糖醇和麥芽糖醇液 maltitol and maltitol syrup 19.005 965i 965ii 98 木糖醇 xylitol 19.007 967 99 乳糖醇(4-β-D吡喃半乳糖-D-山梨醇) lactitol 19.014 966 100 羅漢果甜苷 lo-han-kuo extract 19.015 — 101 赤蘚糖醇a erythritol 19.018 968 102 羅望子多糖膠 tamarind polysaccharide gum 20.011 — 103 羧甲基淀粉鈉 sodium carboxy methyl starch 20.012 — 104 淀粉磷酸酯鈉 sodium starch phosphate 20.013 — 105 乙?；矸哿姿狨?acetylated distarch phosphate 20.015 1414 106 羥丙基二淀粉磷酸酯 hydroxypropyl distarch phosphate 20.016 1442 107 磷酸化二淀粉磷酸酯 phosphate distarch phosphate 20.017 1413 108 甲殼素(又名幾丁質(zhì)) chitin 20.018 — 109 亞麻籽膠(又名富蘭克膠) linseed gum 20.020 — 110 田菁膠 sesbania gum 20.021 — 111 結(jié)冷膠 gellan gum 20.027 418 112 羥丙基甲基纖維素(HPMC) hydroxypropyl methyl cellulose 20.028 464 113 皂莢糖膠 gleditsia sinenis lam gum 20.029 — 114 乙?；p淀粉己二酸酯 acetylated distarch adipate 20.031 1422 115 酸處理淀粉 acid treated starch 20.032 1401 116 氧化羥丙基淀粉 oxidized hydroxypropyl starch 20.033 — 117 磷酸酯雙淀粉 distarch phosphate 20.034 1412 118 聚丙烯酸鈉 sodium polyacrylate 20.036 — 119 醋酸酯淀粉 starch acetate 20.039 1420 注：食品用香精中允許加入各種食品原料。 a 生產(chǎn)菌株分別為Moniliella pollinis、Trichos poronides megachiliensis 和解脂假絲酵母Candida lipolytica。 附 錄 B 檢驗(yàn)方法 B.1 色狀的檢定 B.1.1 液體香精和漿(膏)狀香精 將試樣和標(biāo)準(zhǔn)樣品分別置于帶刻度的同體積小燒杯中至同刻度處，用目測(cè)法觀察有無(wú)差異。 B.1.2 粉末香精 將試樣和標(biāo)準(zhǔn)樣品分別置于一潔凈白紙上，用目測(cè)法觀察有無(wú)差異。 B.2 香味的評(píng)定 B.2.1 試液的配制 按加香產(chǎn)品的類別，選擇下列一種方法配制： a) 分別稱取0.1g(精確至0.01g)試樣和標(biāo)準(zhǔn)樣品置于各自小燒杯中，分別加入糖水溶液(蔗糖8g~12g，檸檬酸0.10g~0.16g，加蒸餾水至100mL配成)，配制成含0.1%香精糖水溶液，攪拌均勻即為試液; b) 分別稱取0.2g~0.5g(精確至0.01g)試樣和標(biāo)準(zhǔn)樣品置于各自小燒杯中，分別加入鹽水溶液(0.5g食鹽，加開(kāi)水至100mL配成，冷卻)，配制成含0.2%~0.5%香精的鹽水溶液，攪拌均勻即為試液; c) 分別稱取0.1g(精確至0.01g)試樣和標(biāo)準(zhǔn)樣品置于各自小燒杯中，分別加入100mL蒸餾水，配制成含0.1%香精的水溶液，攪拌均勻即為試液。 B.2.2 評(píng)定的方法 分別小口品嘗試液，辨其香味特征、強(qiáng)度、口感有無(wú)差異，試樣應(yīng)符合同一型號(hào)的標(biāo)準(zhǔn)樣品。每次品嘗前，均應(yīng)漱口。 B.3 水分的測(cè)定 按GB 5009.3—2010的規(guī)定。仲裁法為第三法 蒸餾法。 B.4 粒度的測(cè)定 B.4.1 乳化香精 B.4.1.1 儀器和設(shè)備 大于600倍的生物顯微鏡。 B.4.1.2 測(cè)定方法 取少量經(jīng)攪拌均勻的試樣放在載玻片上，滴入適量的水，用蓋玻片輕壓試樣使成薄層。用顯微鏡觀察。 B.4.2 膠囊型粉末香精 用標(biāo)準(zhǔn)篩過(guò)篩的方法測(cè)定。 方法一：除另有規(guī)定外，稱取10g試樣(精確至0.1g)，置于規(guī)定號(hào)的標(biāo)準(zhǔn)篩中，篩上加蓋并在篩下配備有密合的接受容器，按水平方向旋轉(zhuǎn)振搖3min以上，并不時(shí)在垂直方向輕叩篩網(wǎng)。取接受容器內(nèi)的顆粒及粉末，稱重，計(jì)算其所占的百分比(%)。 方法二：除另有規(guī)定外，稱取30g試樣(精確至0.1g)，置于規(guī)定號(hào)的大號(hào)標(biāo)準(zhǔn)篩中，篩上加蓋并在篩下配備有密合的接受容器，按水平方向旋轉(zhuǎn)振搖至少3min，并不時(shí)在垂直的方向輕叩篩網(wǎng)。然后將容器內(nèi)試樣全部移入規(guī)定號(hào)的小號(hào)標(biāo)準(zhǔn)篩中，重復(fù)以上操作。稱取小號(hào)標(biāo)準(zhǔn)篩內(nèi)的顆粒及粉末重量(即能通過(guò)大號(hào)標(biāo)準(zhǔn)篩而不能通過(guò)小號(hào)標(biāo)準(zhǔn)篩的顆粒及粉末)，計(jì)算其所占的百分比(%)。 B.5 原液穩(wěn)定性的測(cè)定 B.5.1 儀器和設(shè)置 離心沉淀器。 B.5.2 測(cè)定方法 將經(jīng)攪拌均勻的試樣裝于三支離心試管中至同刻度處，一支留作對(duì)照，二支放入離心沉淀器中，以2500r/min~3000r/min轉(zhuǎn)速離心15min，取出。與對(duì)照管比較，應(yīng)不分層。 B.6 千倍稀釋液穩(wěn)定性的測(cè)定 注：選擇下列兩種方法中的一種方法進(jìn)行測(cè)定。 B.6.1 72h試驗(yàn)(仲裁法) B.6.1.1 儀器和設(shè)備 B.6.1.1.1 1000mL容量瓶。 B.6.1.1.2 汽水瓶。 B.6.1.1.3 封蓋機(jī)。 B.6.1.1.4 天平：精度0.01g。 B.6.1.2 測(cè)定方法 稱取經(jīng)攪拌均勻的試樣1.0g，白砂糖80g~120g，檸檬酸1.0g~1.6g，蒸餾水100mL，加熱使之全部溶解。冷卻后移入容量瓶中，再用蒸餾水稀釋至刻度，即為千倍稀釋液。 取約300mL的千倍稀釋液于玻璃汽水瓶中，封蓋。在室溫下橫放靜置72h，觀察溶液表面應(yīng)無(wú)浮油，底部無(wú)沉淀。 B.6.2 離心試驗(yàn) B.6.2.1 儀器和設(shè)備 離心沉淀器。 B.6.2.2 測(cè)定方法 將B.6.1.2中的千倍稀釋液裝于3支離心試管中至同刻度處，1支留作對(duì)照，2支放入離心沉淀器中，以3000r/min轉(zhuǎn)速離心15min，取出。與對(duì)照管比較，溶液表面應(yīng)無(wú)浮油，底部無(wú)沉淀。 ? 1、3.2感官要求表1中： 在腳注“a在貯存期中，部分產(chǎn)品會(huì)呈輕度渾濁、沉淀或變色現(xiàn)象，應(yīng)不影響使用效果?！焙笤黾印叭榛憔贿M(jìn)行色狀的檢定”。 2、附錄A 表A.2中補(bǔ)充兩個(gè)輔料： 表A.2 其他輔料(補(bǔ)充) 序號(hào) 其他輔料中文名稱 其他輔料英文名稱 CNS編碼 INS編碼 120 L(+)-酒石酸 ，dl-酒石酸 L(+)-tartaric acid，dl-tartaric acid 01.111 334 121 雙乙酰酒石酸單雙甘油酯 diacetyl tartaric acid ester of mono (di) lcerides 10.010 472e 三、征求意見(jiàn)情況 暫無(wú)。 四、審查通過(guò)情況 暫無(wú)。