GB 2758-1981 Hygienic standard for fermented wine

Standard Abstract: GB 2758-1981 Hygienic Standard for Fermented Wine GB2758-1981 Standard Download and Unzip Password: www.bzxz.net

National Standard of the People's Republic of China
Sanitary Standard of Fermented Wine
Fermented wine refers to wine made from raw materials containing sugar or starch, after saccharification and fermentation without distillation. Sensory Index
Clear liquid, without precipitation and impurities, and without peculiar smell and taste. Physical and chemical indicators
Physical and chemical indicators are shown in Table 1:
Residual sulfur dioxide (g/kg, as free S0,)Aflatoxin B, (ug/kg)
Lead (mg/L, as Pb)
N-nitrosodimethylamine (ug/L, in beer)Bacterial indicators
Bacterial indicators are shown in Table 2:
GB 2758-81
Replaces GBn48-77
Total bacteria (pieces/ml)
Escherichia coli (pieces/100ml)
N-nitrosodimethylamine tolerance test method Treat the sample with vacuum paraffin oil distillation method and test it with gas chromatography-thermal energy analyzer (GC-TEA). Confirm with gas chromatography-mass spectrometer (GC-MS). The GC-TEA method is as follows. 4.1 InstrumentsWww.bzxZ.net
Gas chromatograph.
Thermal Energy Analyzer (TEA)
Common laboratory instruments: vacuum distillation apparatus, KD concentrator, vacuum pump. 4.1.4
4.2 Reagents
Difluoromethane: analytical grade, no positive reaction to nitrosamine on TEA after redistillation and concentration. 4.2.1
Nitrosamine standard solution: use anhydrous ethanol as solvent to prepare a 0.5ug/ml solution, and store it in a refrigerator at 4℃ for later use. Common laboratory reagents: anhydrous sodium sulfate (analytical grade), 0.1N sodium hydroxide solution, 0.1N hydrochloric acid solution, 10% ammonia sulfonate, paraffin oil.
4.3 Operation steps
GB 2758—81
4.3.1 Sample pretreatment: Add 50g sample and glass beads, 4ml0.1N sodium hydroxide to the distillation flask, mix well and distill at 400mmHg vacuum. When the sample is about 10ml, adjust the vacuum to 700mmHg until the sample is evaporated to dryness. Transfer the distillate to a 250ml separatory funnel, add 4ml0.1N hydrochloric acid, extract three times with 20ml dichloromethane, each time for 3min, and combine the extracts. Dehydrate with 10g anhydrous sodium sulfate, then concentrate to 10ml at 55℃ on a K-D concentrator, and then blow slowly with nitrogen to 0.4~1.0ml for use.
4.3.2 Sample detection: The chromatographic column is a 2m×3mm stainless steel column, and the filling material is ChromosorbWAWDMCS with 10% polyethylene glycol 20M + 1% potassium hydroxide. The carrier gas is argon, and the flow rate is 20-40ml/min. The column temperature is 175℃, constant temperature. The vaporization chamber temperature is 220℃, the pyrolysis chamber temperature is 500℃, and the vacuum degree is 1.0-2.0mmHg. The sample concentrate and the nitrosamine standard solution are injected at the same time, and the retention time is used for qualitative analysis and the peak height is used for quantitative analysis. The positive results are confirmed by gas chromatography-mass spectrometry. The content is calculated as follows:
Wherein: H, H2—
nitrosamine content (ppb) = H××Cz×
H2×V,×W
are the peak heights of a nitrosamine in the sample and the nitrosamine standard, mm, are the injection volumes of the two, μl,
are the concentration of the nitrosamine standard, μg/ml,
V——the final concentrated volume of the sample, ul,
-the amount of sample analyzed, g.
GB2758--1981 "Fermented Wine Hygiene Standard" No. 1 Amendment This amendment has been approved by the Ministry of Health on October 14, 1986 in the document No. 73 of Weifangzi [1986] and has been implemented since October 14, 1986.
Add the following items and indicators to the physical and chemical index table: 1. Supplement: Lead (mg/L, in Pb) ≤ 0.5. 2. Supplement: N-nitrosodimethylamine (mg/L, in beer) ≤ 3.78
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