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About ascorbic acid palmitate (enzymatic) announcement of new varieties of food additives, etc

The national health and family planning commission of the People's Republic of China

The 2016-08-03

No. 9, 2016

According to the "food safety law" regulation, expert review organization against bad blood acid palmitate (enzymatic) three kinds of food additives, such as new varieties, eight kinds of food additives, such as chilli oil resin using range, rich selenium yeast food nutrition enhancer for expanding the scope of the use of safety assessment material review and pass.

Notice is hereby given that the.

Attachment: 1. Ascorbic acid and palmitate (enzymatic) three kinds of food additives, such as new varieties

2. The chilli oil resin of 8 kinds of food additives for expanding the scope of the use

3. Se-enriched yeast food nutrition fortifier to expand the range to use

The national health and family planning commission

On July 22, 2016

Attachment 1

Ascorbic acid palmitate (enzymatic) 3 kinds

Food additives varieties

A, ascorbic acid, hexadecanoic acid ester (enzymatic)

English name: ascorbyl palmitate (enzymatic)

Functional classification: antioxidants

(a) and usage range

Classification of food,

The name of the food

Maximum usage/(g/kg)

note

02.0

Fat, oil and emulsified fat products

0.2

02.01

Basic water cut of fats and oils

(2) the quality specifications

1 scope

This quality specification is suitable for palmitic acid (or ethyl palmitate) and ascorbic acid as raw material, the lipase catalyzed reaction of food additive ascorbic acid palmitate.

Other technical requirements for implementing the food additive L - ascorbic acid palmitate (GB 16314-1996).

___________________________

2, 3 - {1 - [(3, 5 - dimethyl - 1, 2 - oxazole - 4 -) methyl] 1 h - pyrazole - 4 - base} - 1 - (3 - hydroxy benzyl) imidazoline - 2, 4-2

English name: 3 - {1 - [(3, 5 - dimethyl - 1, 2 - oxazol - 4 - yl) methyl] 1 h pyrazol - 4 - yl} - 1 - (3 - hydroxybenzyl) imidazolidine - 2, 4 - dione

Functional classification: food with spices

(a) and usage range

Mixture in essence is used for all kinds of food (GB2760-2014 in table b. 1 food category except), the amount used in moderation for according to production needs.

(2) the quality specifications

1 scope

The quality specification is applicable to with N, N - dimethyl formamide, 4 - carboxylic acid ethyl ester, ethyl pyrazole - tert-butyl methyl chlorosilane, N, N - diisopropyl ethylamine, three acetoxyl group, sodium borohydride and tetrahydrofuran as raw materials, the chemical reaction of food additives, 3 - {1 - [(3, 5 - dimethyl - 1, 2 - oxazole - 4 -) methyl] 1 h - pyrazole - 4 - base} - 1 - (3 - hydroxy benzyl) imidazoline - 2, 4-2.

2 chemical name, formula, structural formula and molecular weight

2.1 chemical name

3 - {1 - [(3, 5 - dimethyl - 1, 2 - oxazole - 4 -) methyl] 1 h - pyrazole - 4 - base} - 1 - (3 - hydroxy benzyl ketone of imidazoline - 2, 4-2

2.2 molecular formula

C19H19N5O4

2.3 structural formula

2.4 the relative molecular mass

354.42 (in 2007 the international relative atomic mass)

3 technical requirements

3.1 sensory requirements: should comply with the provisions of the table 1.

Table 1 sensory requirements

project

Want to ask

Inspection methods

Colour and lustre

white

Put sample in a clean white paper, observed by the visual method

state

powder

The aroma

Mild aroma

GB/T 14454.2

3.2 the physical and chemical indicators: should comply with the provisions of the table 2.

Table 2 physical and chemical indicators

project

Refers to the standard

Inspection methods

The content of w / % p

99.0

Appendix A

Melting point / ℃

145 ~ 150

GB/T 14457.3

Attach A record

Food additives, 3 - {1 - [(3, 5 - dimethyl - 1, 2 - oxazole - 4 -) methyl] 1 h - pyrazole - 4 - base} - 1 - (3 - hydroxy benzyl)

Imidazoline - 2, 4 - diketone determination

A. 1 instruments and equipment

A. 1.1 chromatograph: according to GB/T 27579-2011 in the provisions of chapter 5.

A. 1.2 column: reversed-phase liquid chromatography column.

A. 1.3 detector: diode array detector.

A. 2 determination method

Internal standard method: according to GB/T 27579-2011 in chapter 9, determination of content.

A. said repeatability and results

According to the GB/T 27579-2011 in article 9.2 hereof.

3 - {1 - [(3, 5 - dimethyl - 1, 2 - oxazole - 4 -) methyl] 1 h - pyrazole - 4 - base} - 1 - (3 - hydroxy benzyl) imidazoline - 2, 4 - diketone of high performance liquid chromatography (HPLC) figure see appendix B.

Attached to the record the B

Food additives, 3 - {1 - [(3, 5 - dimethyl - 1, 2 - oxazole - 4 -) methyl] 1 h - pyrazole - 4 - base} - 1 - (3 - hydroxy benzyl)

Imidazoline - 2, 4 - diketone high performance liquid chromatography (HPLC) figure

(internal standard method)

B. 1 food additive 3 - {1 - [(3, 5 - dimethyl - 1, 2 - oxazole - 4 -) methyl] 1 h - pyrazole - 4 - base} - 1 - (3 - hydroxy benzyl) imidazoline - 2, 4 - diketone of high performance liquid chromatography (HPLC) figure

Food additives, 3 - {1 - [(3, 5 - dimethyl - 1, 2 - oxazole - 4 -) methyl] 1 h - pyrazole - 4 - base} - 1 - (3 - hydroxy benzyl) imidazoline - 2, 4 - diketone of high performance liquid chromatography (HPLC) figure as shown in figure B. 1.

Figure B. 1 food additive 3 - {1 - [(3, 5 - dimethyl - 1, 2 - oxazole - 4 -) methyl] 1 h - pyrazole - 4 - base} - 1 - (3 - hydroxy benzyl) imidazoline - 2, 4 - diketone high performance liquid chromatography (HPLC) figure

B. 2 operating conditions

B. 2.1 column: reversed-phase liquid chromatography column (Φ 4.6 mm * 150 mm, size 4 microns).

B. 2.2 mobile phase A: 0.1% formic acid aqueous solution.

B. 2.3 mobile phase B: 0.1% formic acid acetonitrile solution.

B. velocity of 2.4:1 mL/min.

B. detection wavelength 2.5:230 nm.

B. 2.6 sample quantity: 1 mu L.

B. 2.7 column temperature: 25 ° C.

B. 2.8: the gradient elution conditions are shown in table b. 1.

In table b. 1 gradient elution conditions

Time (min)

Mobile phase A (%)

Mobile phase B (%)

0

95

5

20

5

95

25

5

95

27

95

5

30

95

5

__________________________

Amino - 5-3, 4 - [3 - (isopropyl amine) - 2, 2 - dimethyl - 3 - oxygen generation of oxygen radicals] c - 2 - methyl quinoline - 3 - carboxylic acid sulfate

English name:

4 - amino - 5 - (3 - (isopropylamino) - 2, 2 - dimethyl - 3 - oxopropoxy) - 2 - methylquinoline - 3 - carboxylic acid sulfate

Functional classification: food with spices

(a) and usage range

Mixture in essence is used for all kinds of food (GB2760-2014 in table b. 1 food category except), the amount used in moderation for according to production needs.

(2) the quality specifications

1 scope

This applies to quality specifications for isopropyl amine, isopropyl magnesium chloride and methyl hydroxy methyl acetate and ethyl acetoacetate as raw materials, the chemical reaction of food additives, amino - 4-5 - [3 - (isopropyl amine) - 2, 2 - dimethyl - 3 - c oxygen oxygen generation base] - 2 - methyl quinoline - 3 - carboxylic acid sulfate.

Chemical name, formula, structural formula and relative molecular mass

2.1 chemical name

Amino - 4-5 - [3 - (isopropyl amine) 2, 2 - dimethyl - 3 - oxygen generation of oxygen radicals] c - 2 - methyl quinoline - 3 - carboxylic acid sulfate

2.2 molecular formula

C19H28N3O7S0. 5

2.3 structural formula

2.4 the relative molecular mass

426.47 (in 2007 the international relative atomic mass)

The technical requirements

3.1 sensory requirements: should comply with the provisions of the table 1.

Table 1 sensory requirements

project

Want to ask

Inspection methods

Colour and lustre

White to light yellow

Put sample in a clean white paper, observed by the visual method

state

powder

The aroma

Mild aroma

GB/T 14454.2

3.2 the physical and chemical indicators: should comply with the provisions of the table 2.

Table 2 physical and chemical indicators

project

Refers to the standard

Inspection methods

The content of w / % p

98.0

Appendix A

Attach A record

Food additives amino - 4-5 - [3 - (isopropyl amine) - 2, 2 - dimethyl - 3 - oxygen generation of oxygen radicals] c - 2 - methyl quinoline - 3 - carboxylic acid

The determination of sulfate

A. 1 instruments and equipment

A. 1.1 chromatograph: according to GB/T 27579-2011 in the provisions of chapter 5.

A. 1.2 column: reversed-phase liquid chromatography column.

A. 1.3 detector: diode array detector.

A. 2 determination method

Internal standard method: according to GB/T 27579-2011 in chapter 9, determination of content.

A. said repeatability and results

According to the GB/T 27579-2011 in article 9.2 hereof.

Amino - 4-5 - [3 - (isopropyl amine) - 2, 2 - dimethyl - 3 - oxygen generation of oxygen radicals] c - 2 - methyl quinoline - 3 - carboxylic acid sulfate of high performance liquid chromatography (HPLC) figure (see appendix B.

Attached to the record the B

Food additives amino - 4-5 - [3 - (isopropyl amine) - 2, 2 - dimethyl - 3 - oxygen generation of oxygen radicals] c - 2 - methyl quinoline - 3 - carboxylic acid sulfate of high performance liquid chromatography (HPLC) figure

(internal standard method)

B. 1 food additives amino - 4-5 - [3 - (isopropyl amine) - 2, 2 - dimethyl - 3 - oxygen generation of oxygen radicals] c - 2 - methyl quinoline - 3 - carboxylic acid sulfate of high performance liquid chromatography (HPLC) figure

Amino - 4-5 - [3 - (isopropyl amine) - 2, 2 - dimethyl - 3 - oxygen generation of oxygen radicals] c - 2 - methyl quinoline - 3 - carboxylic acid sulfate of high performance liquid chromatography (HPLC) figure as shown in figure B. 1.

Figure B. 1 food additives amino - 4-5 - [3 - (isopropyl amine) - 2, 2 - dimethyl - 3 - oxygen generation of oxygen radicals] c - 2 - methyl quinoline - 3 - carboxylic acid sulfate of high performance liquid chromatography (HPLC) figure

B. 2 operating conditions

B. 2.1 column: reversed-phase liquid chromatography column (Φ 4.6 mm * 150 mm, size 4 microns).

B. 2.2 mobile phase A: 0.1% formic acid aqueous solution.

B. 2.3 mobile phase B: 0.1% formic acid acetonitrile solution.

B. velocity of 2.4:1 mL/min.

B. detection wavelength 2.5:230 nm.

B. 2.6 sample quantity: 1 mu L.

B. 2.7 column temperature: 25 ° C.

B. 2.8: the gradient elution conditions are shown in table b. 1.

In table b. 1 gradient elution conditions

Time (min)

Mobile phase A (%)

Mobile phase B (%)

0

95

5

20

5

95

25

5

95

27

95

5

30

95

5

The attachment 2

Eight kinds of food additives, such as chilli oil resin using range

The serial number

The name of the

function

Classification of food,

The name of the food

Maximum amount (g/kg)

note

1.

The chilli oil resin

Flavor enhancer, coloring

04.04.01.02

Bean curd class

According to production need to use

-

09.04.02

The cooking or Fried seafood

2.

Chili red

colorant

04.04.01.02

Bean curd class

According to production need to use

-

09.04.02

The cooking or Fried seafood

3.

Different malt ketone sugar

sweeteners

05.01.02

Chocolate and chocolate products, except 05.01.01 cocoa products

According to production need to use

-

05.01.03

Generation of cocoa butter chocolate and cocoa butter substitute chocolate similar products

05.03

Candy and chocolate coating

06.10

Food products filling

07.04

Baked food with stuffing and surface plasma

4.

Potassium sorbate

preservatives

09.03.02

Marinated seafood (only instant jellyfish)

1.0

In sorbic acid

5.

Sodium metabisulfite

Preservatives and antioxidants

09.01

Fresh seafood (sea shrimp, crab and its products only)

0.1

The biggest usage in sulfur dioxide residue

09.02

Frozen aquatic products and its products (seawater shrimp, crab and its products only)

6.

Lac (lac)

colorant

16.03

Collagen casing

According to production need to use

-

7.

Polydimethylsiloxane and emulsion

Food processing AIDS used in industry (defoaming agent)

-

Potato processing technology

According to production need to use

-

8.

Simba, decanoic acid glyceride

Food processing AIDS used in industry (sticking prevention agent)

-

Chocolate and chocolate products processing technology

0.08

-

The attachment 3

Selenium yeast food nutrition fortifier to expand the range to use

The serial number

The name of the

function

Classification of food,

The name of the food

The use of

note

1.

Selenium yeast

Food nutrition enhancer

01.03.02

Except modulation powder with powder (children)

140 mu g/kg to 280 mu g/kg

In selenium

Modulation powder with powder (only children)

60 mu g/kg to 130 mu g/kg

06.02

Rice and its products

140 mu g/kg to 280 mu g/kg

06.03

Wheat flour and its products

140 mu g/kg to 280 mu g/kg

06.04

Coarse grain powder and its products

140 mu g/kg to 280 mu g/kg

07.01

bread

140 mu g/kg to 280 mu g/kg

07.03

cookies

30 mu g/kg to 110 mu g/kg