ICS 67.220.20 Classification No.: X41 Rec0rd No.: 18953-2006 QB 中华人民共和国轻工行业标准 Light Industry Standard of the PRC QB/T2817-2006 食品添加剂迷迭香提取物 Food additive Rosemary extract Issued on Sep. 14, 2006 Implemented on May 01, 2007 Issued by National Development and Reform Commission of the PRC Foreword AnnexAand AnnexB of this standard are normative. This standard is: (1) Proposed by China National Light Industry; (2) Centralized by National Food Fermentation Standardization Center: (3) Organized by China Production and Application Industry Association for Food Additives for draft; (4) Drafted by Guizhou Yixing Baodian Biological Tech Co., Ltd, Guizhou University and China National Research Institute of Food & Fermentation Industries (CNRIFFI); (5) Mainly drafted by Yu Jianping, Yang Xiaosheng, Lian Bin, Liang Shikang, Wang Deyi and Chai Qiuer. (6) Formulated for the first time. Food additive Rosemary extract 1. Scope This standard specifies the classification, requirements, testing methods, inspection rules,marks, package, transportation and storage of rosemary extract in food additive. This standard is applicable to powdery products through extraction by ethanol solution, purification and other processes taking stem and leafs of Rosmarinus officinalis L as raw materials. Effective components of fat-soluble products mainly include carnosol, carnosol acid, rosmanol, etc; of water-soluble products mainly include rosmarinic acid, hesperidin, caffeic acid, etc. 2 Normative references The following normative document contains provisions which, through reference in this text, constitute provisions of this International Standard.For dated reference subsequent amendments (excepting corrigenda content) to, or revisions of, any of these publications do not apply. Parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the standards indicated below. For undated references, the latest edition of the normative document referred to applies. GB/T5009.3DeterminationofMoistureinFoods GB/T 5009.4 Determination of Ash in Foods GB/T 5009.11 Determination of Total Arsenic and Inorganic Arsenic in Foods GB/T 5009.12 Determination of Lead in Foods GB/T 6682 Water for Analytical Laboratory Use - Specification and Test Methods (neq ISO 3696:1987) Decree No.75 issued by General Administration of Quality Supervision, Inspection and Quarantine Measures on Metrological Supervision and Administration of QuantitativelyPacked Commodities WSB 【2002】 Decree No.26 Measures for the Hygienic Administration of Food Additives 3 Categories Rosemary extract is divided into fat-soluble and water-soluble products according to its solubility. 4. Requirement 4.1 Organic characteristics Fat-soluble rosemary extract is powder and the color is between light yellow and yellowish-brown and water-soluble rosemary extract is brown powder with rosmarinic smell. 4.2Physicochemical indexes Physicochemical indexes shall meet the requirements under Table 1. Table 1Physicochemical Indexes Index Item Water-solubility Lipid solubility Carnosol (%)≥ 8.0 Rosmarinic acid (%)≥ 2.0 - Solubility of ethyl acetate (25C, g/100g) ≥ 3.0 - Water solubility (25C，g/100g)≥ 4.0 、 Moisture content (%) ≤ 8.0 Ash content (%)≤ 3.0 Lead (take as Pb) (mg/kg) ≤ 1.0 Arsenic (take as As) (mg/kg) ≤ 1.0 5. Testing method Unless otherwise stated, the analytical reagents that confirmed and water regulated in GB/T 6682 only can be used in the analysis. 5.1 Organic inspection Take moderate amount of sample to a clean, dry white porcelain plate and observe its color and luster and smell its odor under natural lights. 5.2 Physicochemical inspection 5.2.1 Carnosol Carry out the measurement as per the methods regulated in Annex A 5.2.2 Rosmarinic acid Carry out the measurement as per the methods regulated in Annex B 5.2.3 Solubility of ethyl acetate 5.2.3.1 Reagent Ethyl acetate: analytical reagent. 5.2.3.2 Instrument Electrothermal constant- temperature