GB 1886.174-2016 Translated English of Chinese Standard. GB1886.174-2016: National Food Safety Standard - Food Additives - Enzyme preparation for food industryThis Standard applies to the enzyme preparation for food industry allowed by GB 2760. Terms and definitions Enzyme preparation for food industry Biological products with special catalytic functions for food processing, which are obtained by directly extracting the edible or non-edible parts of animals or plants, or by fermentation and extraction from traditional or genetically-modified microorganisms (including but not limited to bacteria, actinomycetes, fungal strains). |
Common terms and phrases
acarbose according to formula acetic acid-sodium acetate acetoin acid-sodium acetate buffer adjust the pH arithmetic mean bath at 40 blank control buffer solution calculated according color developer constant-temperature water bath cool determine the absorbance dilute to 100 Dilution factor dissolve and dilute enzyme activity unit enzyme preparation enzyme sample g of sodium glucoamylase hydrochloric acid independent determination results iodine mean of parallel method milliliters mL mL of enzyme mL of water mol/L acetic acid-sodium mol/L sodium thiosulfate obtained under repeated parallel determination results pectinase PIPETTE potassium iodide pullulan Pullulanase reaction solution Reagents and materials repeated conditions Result calculation result is based sample solution SHAKE sodium acetate sodium carbonate sodium hydroxide sodium hydroxide solution sodium thiosulfate standard soluble starch solution spectrophotometer standard curve standard solution consumed standard stock solution substrate sulfuric acid test result test tube thiosulfate standard solution titration U/mL or U/g volumetric flask water to dilute water to dissolve