ICS67.220.20CCSX69

QB

LightIndustryStandardofthePeople'sRepublicofChina

QB/T5323-2018

PlantJiaosu

植物酵素

(EnglishTranslation)

Issuedate:2018-12-21Implementationdate:2019-07-01

Issuedby

MinistryofIndustryandInformationTechnologyofthePeople'sRepublicofChina

QB/T5323-2018

1

Foreword

SAC/TC64isinchargeofthisEnglishtranslation.IncaseofanydoubtaboutthecontentsoftheEnglishtranslation,theChineseoriginalshallbeconsideredauthoritative.

ThisstandardisdraftedinaccordancewiththerulesgivenintheGB/T1.1-2009.ThisstandardwasproposedbyChinaNationalLightIndustryCouncil（CNLIC）.

ThisstandardwaspreparedbytheChinaNationalTechnicalCommitteeforStandardizationofFoodIndustry(SAC/TC64).

Thisstandardisissuedforthefirsttime.

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2

PlantJiaosu

1Scope

Thisstandardspecifiestheproductclassifications,requirements,testmethods,

inspectionrulesandlabeling,packaging,transportation,andstoragerequirementsofplantJiaosu.

Thisstandardappliestotheproduction,inspection,andmarketingofplantjiaosu.

2Normativereferences

Thefollowingreferenceddocumentsareindispensablefortheapplicationofthisdocument.Fordatedreferences,onlythedatedversionsapplytothisdocument.Forundatedreferences,thelatestedition(includinganyamendmentsthereto)applies.

GB/T191Packaging-PictorialmarkingforhandlingofgoodsGB/T1628Glacialaceticacidforindustrialuse

GB4789.15NationalfoodsafetystandardFoodmicrobiologicalexamination:Enumerationofmouldsandyeasts

GB4789.35NationalfoodsafetystandardFoodmicrobiologicalexamination:Lactic

acidbacteria

GB5009.84

Nationalfoodsafetystandard

DeterminationofvitaminB1infoods

GB5009.85

Nationalfoodsafetystandard

DeterminationofvitaminB2infoods

GB5009.124NationalfoodsafetystandardDeterminationofaminoacidsinfoods

GB5009.154

Nationalfoodsafetystandard

DeterminationofvitaminB6infoodsGB5009.157NationalfoodsafetystandardDeterminationoforganicacidsinfoods

GB/T5009.171Determinationoftheactionofsuperoxidedismutaseinhealthfoods

GB5413.14

NationalfoodsafetystandardDeterminationofvitaminB12infoodsfor

infantsandyoungchildren,milkandmilkproducts

GB/T5750.4Standardexaminationmethodsfordrinkingwater-OrganolepticandphysicalparametersDeterminationofTDS

GB7718NationalfoodsafetystandardGeneralstandardforthelabelingofprepackagedfoods

GB/T10468DeterminationofpHinfruitandvegetableproducts

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3

GB/T12143Generalanalyticalmethodsforbeverage

GB/T12456Determinationoftotalacidinfoods

GB/T13173.2Determinationoftotalactivemattercontentindetergents

GB/T15818Testmethodforbiodegradabilityofsurfactants

GB/T23535Lipasepreparations

GB/T24401Alpha-amylasepreparation

GB28050NationalFoodSafetystandardGeneralrulesfornutritionlabellingofprepackagedfoods

GB/T28715Determinationofacidicandneutralproteaseactivityinfeedadditives-Spetrophotometricmethod

GB/T31740.2Teaproducts—Part2:TeapolyphenolsNY227

Microbialfertilizers

NY525OrganicfertilizerMethodfordeterminationofsoilorganicmatterNY/T525NY/T911Determinationofβ-glucanaseactivityinfeedadditives-SpectrophotometryNY/T2321Codeofpracticeforinspectionofmicrobialfertilizers

NY/T2985Greenfood—Oligosaccharide

QB/T1806Alkaliproteinasefordetergent

QB/T4587Gamma-aminobutyricacid

QB/T5324GuidelineforJiaosuproductsclassification

SN/T4260Determinationofcrudepolysaccharidesinplantsourcefoodsforexport—Phehol-sulfuricacidcolorimetry

YS/T587.5Calcinedcokeforprebakedblocks—Testingmethods—Part5:Determinationof

tracemetals

3Termsanddefinitions

Forthepurposesofthisdocument,QB/T5324andthefollowingtermsanddefinitionsapply.

3.1

EdibleplantJiaosu

AkindofeatableJiaosuproductscontainingspecificbioactivecomponentspreparedmainlyfromplantsbymicrobialfermentationwithorwithoutauxiliarymaterials.

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3.2

PlantJiaosuforagriculture

AkindofJiaosuproductscontainingspecificbioactivecomponentspreparedmainlyfromplantsbymicrobialfermentationwithorwithoutauxiliarymaterials,usedforplanting,aquaculture,andsoilimprovement.

3.3

PlantJiaosuforhousehold

AkindofJiaosuproductscontainingspecificbioactivecomponentspreparedmainlyfromplantsbymicrobialfermentationwithorwithoutauxiliarymaterials,usedforpersonalcareandwashingproducts.

3.4

PlantJiaosuforenvironmentalprotection

AkindofJiaosuproductscontainingspecificbioactivecomponentspreparedmainlyfromplantsbymicrobialfermentationwithorwithoutauxiliarymaterials,usedforenvironmentaltreatmentandprotection.

4ProductClassification

4.1Classificationbyproductapplicationfield

ItisdividedintoedibleplantJiaosu,plantJiaosuforagriculture,plantJiaosuforhousehold,andplantJiaosuforenvironmentalprotection.Amongthem,plantJiaosuforagricultureisdividedintoplantJiaosuforplantation,plantJiaosuforaquaculture,andplantJiaosuforsoilimprovement.

5Requirements

5.1Rawandauxiliarymaterialrequirements

Complywiththeprovisionsofthecorrespondingnationalorindustrystandards.

5.2Sensoryrequirements

ComplywiththerequirementsinTable1.

Table1Sensoryrequirements

Item

Requirements

EdibleplantJiaosu

PlantJiaosufor

PlantJiaosufor

PlantJiaosufor

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agriculture

household

environmentalprotection

Color

Thecolorandluster

thattheproduct

shouldhave

Thecolorandluster

thattheproduct

shouldhave

Thecolorandluster

thattheproductshould

have

Organizationalform

Liquid,semi-solidorsolid

Liquidorsolid

Liquid(no

stratification,no

suspendedparticles

andprecipitation),

solid,semi-solid

Liquid,solid,semi-solid

Taste

Thetasteoftheproductshouldhave

_

_

_

Smell

Thesmellthattheproductshouldhave

_

Thesmellthattheproductshouldhave

Thesmellthattheproductshouldhave

Impurities

Noforeign

impuritiesvisibletonormalvision

_

Noforeign

impuritiesvisibletonormalvision

_

5.3Physicalandchemicalindexes

5.3.1EdibleplantJiaosu

GeneralphysicalandchemicalindexesshouldconformtotheprovisionsofTable2;ThreeormorecharacteristicindicatorsshouldmeettherequirementsofTable3.Semi-solidsamplesshouldbeconvertedto60%moisture.

Table2GeneralphysicochemicalindexesofedibleplantJiaosu

Items

Index

liquid

Semi-solid

Solid

pH

≤

4.5

4.5

-

Ethanol

content/

(g/100g)

≤

0.5

0.5

-

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Note:Theindexesinthetablearenon-exogenoussubstancesproducedinthefermentationprocess.

Table3CharacteristicindexesinedibleplantsJiaosu

Items

Index

liquid

Semisolid

Solid

Total

acid

(Inlacticacid)/(g/100g)≥

0.8

1.1

2.4

Vitamin(B1,B2,B6,B12total)/(mg/kg)≥

1.1

1.2

2.3

Free

amino

acid/

(mg/kg)≥

33

35

97

Organic

acid

（lacticacid）/(mg/kg)≥

660

900

6400

Lactic

acid/

(mg/kg)≥

550

800

1150

Crude

polysaccharide/

(g/100g)≥

0.1

0.15

2.8

γ-aminobutyric

acid/

(mg/kg)≥

0.03

0.039

0.06

Polyphenol/

(mg/g)≥

0.5

0.6

1.4

Lacticacidbacteria/

[CFU/mL)（liquid），CFU/g（solid）]≥

1×105

1×105

1×105

Saccharomyces/

[CFU/mL（liquid），CFU/g（solid）]≥

1×105

1×105

1×105

SODactivitya/[U/L（liquid），U/kg（semisolid），U/kg（solid）]≥

15

20

30

aTheenzymeactivityisstoredat25℃foratleasthalfayear.

Note:Theindexesinthetablearenon-exogenoussubstancesproducedinthefermentationprocess.

5.3.2PlantJiaosuforagriculture

PlantJiaosuforcultivation

GeneralphysicalandchemicalindexesshouldconformtotheprovisionsofTable4;Characteristicindicatorsshouldhave3ormoreindicatorsofTable5.

Table4GeneralphysicochemicalindexesofplantJiaosuforcultivation

Item

Index

liquid

Solid

pH

≤

8.0

8.0

Moisture/%

≤

-

30

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Organic

matter

/[g/L（liquid），%（solid）]

≥

5

45

Organic

acid

（lacticacid）/[g/L（liquid），%（solid）]≥

1

5

Note:Theindexesinthetablearenon-exogenoussubstancesproducedinthefermentationprocess.

Table5PhysicalandchemicalcharacteristicindexesofplantJiaosuforcultivation

Item

Index

liquid

Solid

Livingbacteriacount/[CFU/mL（liquid），CFU/g（solid）]≥

1×107

Traceelement

/[g/L（liquid），%（solid）]≥

2

1

Amino

acid/

[g/L（liquid），%（solid）]≥

10

15

Oligosaccharide

/[g/L（liquid），%（solid）]≥

5

5

Proteaseactivitya/[U/L（liquid），U/kg（solid）]≥

100

500

β-glucanaseactivitya[U/L（liquid），U/kg（solid）]≥

200

1000

Polyphenol/

[g/L（liquid），%（solid）]≥

0.1

0.05

Crude

polysaccharide

/[g/L（liquid），%（solid）]≥

20

10

aTheenzymeactivityisstoredat25℃foratleasthalfayear.

Note:Theindexesinthetablearenon-exogenoussubstancesproducedinthefermentationprocess.

PlantJiaosuforaquaculture

GeneralphysicalandchemicalindexesshouldconformtotheprovisionsofTable6;Three

ormorecharacteristicindicatorsshouldmeettherequirementsofTable7.

Table6GeneralphysicochemicalindexesofplantJiaosuusedinaquaculture

Item

Index

liquid

Solid

pH

≤

7.5

-

Moisture/%

≤

-

30

Ethanol

content/

(g/L)

≤

0.8

-

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Note:Theindexesinthetablearenon-exogenoussubstancesproducedinthefermentationprocess.

Table7PhysicalandchemicalcharacteristicindexesofplantJiaosuusedinaquaculture

Item

Index

liquid

Solid

Livingbacteriacount/[CFU/mL（liquid），CFU/g（solid）]≥

1×107

Amino

acid/

[g/L（liquid），%（solid）]≥

15

15

Freeaminoacid/[g/L（liquid），%（solid）]≥

10

5

Total

acid

/[g/L（liquid），%（solid）]≥

5

15

Organicacid(lacticacid)/[g/L（liquid），%（solid）]≥

1

5

Crude

polysaccharide/

[g/L（liquid）,%（solid）]≥

10

15

Oligosaccharide

/[g/L（liquid），%（solid）]≥

5

5

Proteaseactivitya/[U/L（liquid），U/kg（solid）]≥

100

500

α-amylaseactivitya/[U/L（liquid），U/kg（solid）]≥

200

1000

Lipaseactivitya/[U/L（liquid），U/kg（solid）]≥

50

200

aTheenzymeactivityisstoredat25℃foratleasthalfayear.

Note:Theindexesinthetablearenon-exogenoussubstancesproducedinthefermentationprocess.

PlantJiaosuforsoilimprovement

GeneralphysicochemicalcharacteristicsshouldconformtotheprovisionsofTable8;CharacteristicindicatorsshouldhavetwoormoreindicatorsfollowingtheprovisionsofTable9.

Table8GeneralphysicochemicalcharacteristicsofplantJiaosuforsoilimprovement

Item

Index

Liquid

Solid

pH≤

7.5

7.5

Moisture/(%)≤

-

30

Organicacid(lacticacid)/[g/L(liquid),%(solid)]≥

1

5

Note:Theindexesinthetablearenon-exogenoussubstancesproducedinthefermentationprocess.

Table9PhysicalandchemicalcharacteristicindexesofsoilameliorationplantJiaosu

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Item

Index

Liquid

Solid

Effectiveviablebacterianumber/[CFU/mL(liquid),CFU/g(solid)]≥

1×107

Organicmatter/[g/L(liquid),%(solid)]≥

5

45

Traceelement/[g/L(liquid),%(solid)]≥

2

1

Aminoacid/[g/L(liquid),%(solid)]≥

10

10

Crudepolysaccharide/[g/L(liquid),%(solid)]≥

20

15

Note:Theindexesinthetablearenon-exogenoussubstancesproducedinthefermentationprocess.

5.3.3PlantJiaosuforhousehold

GeneralphysicalandchemicalindexesshouldconformtotheprovisionsofTable10;Thereshouldbe3ormorecharacteristicsofphysicalandchemicalindicatorsfollowingTable11.

Table10GeneralphysicochemicalindexesofplantJiaosuforhousehold

Item

Index

pH(25℃,rawsolution/1%ddsolution)≤

7.5

Ethanolcontent/(g/100g)≤

2

Note:Theindexesinthetablearenon-exogenoussubstancesproducedinthefermentationprocess.

Table11PhysicalandchemicalcharacteristicindexesofplantJiaosuforhousehold

Item

Index

Livingbacteriacount/(CFU/mL)≥

1000

Lipaseactivitya/(U/L)≥

100

Proteaseactivitya/(U/L)≥

200

SODactivitya/(U/L)≥

50

Organicacid/(g/L)≥

0.2

Totalactivesubstance/%≥

5

Biodegradabilityofsurfactant/%≥

60

aTheenzymeactivityisstoredat25℃foratleasthalfayear.

Note:Theindexesinthetablearenon-exogenoussubstancesproducedinthefermentationprocess.

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5.3.4PlantJiaosuforenvironmentalprotection

GeneralphysicalandchemicalindexesshouldcomplywiththeprovisionsofTable12;Characteristicindicatorsshouldhave2ormoreindicatorsofTable13.

Table12GeneralphysicochemicalindexesofplantJiaosuforenvironmentalprotection

Item

Index

pH≤

4.5

TDS/(mg/L)≥

1000

Note:Theindexesinthetablearenon-exogenoussubstancesproducedinthefermentationprocess.

Table13PhysicalandchemicalcharacteristicindexesinplantJiaosuforenvironmentalprotection

Item

Index

Totalacid(lacticacid)/(g/100g)≥

0.8

Acetic

acid/

(mg/kg)≥

100

Organicacid(lacticacid)/(mg/kg)≥

660

Total

bacteria

count/

(CFU/mL)≥

1×106

Note:Theindexesinthetablearenon-exogenoussubstancesproducedinthefermentationprocess.

5.4Safetyrequirements

Complywiththeprovisionsofthecorrespondingnationalstandards.

5.5Productionprocessrequirements

Theproductionprocessshouldincludethefermentationprocess.

5.6Productionspecifications

Complywiththeprovisionsofthecorrespondingnationalstandards.

6Testmethod

6.1Generalprovisions

Thereagentsusedinthismethodrefertotheanalyticalreagent(AR)whenother

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specificationsarenotindicated;thewaterusedshouldcomplywiththerequirementsofGB/T

6682forgrade3(includinggrade3)andabove.

6.2Sensorytest

Takeasuitableamountofsamplesinacleananddrywhiteporcelainplateorbeaker,observeitscolorandtissuestateundernaturallight,andsmell(taste)itstaste(garglingbeforetastingthesecondsample).

6.3Physicalandchemicaltest

6.3.1EdibleplantJiaosu

pH

AccordingtoGB/T10468.

Ethanolcontent

AccordingtoGB/T12143.

Totalacid

AccordingtoGB/T12456.

Vitamin

.1VitaminB1

AccordingtoGB5009.84.

.2VitaminB2

AccordingtoGB5009.85.

.3VitaminB6

AccordingtoGB5009.154.

.4VitaminB12

AccordingtoGB5413.14.

Freeaminoacid

AccordingtoGB5009.124.

Organicacid

AccordingtoGB5009.157.

Lacticacid

AccordingtoGB5009.157.

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Crudepolysaccharide

AccordingtoSN/T4260.

γ-aminobutyricacid

AccordingtoQB/T4587.

0

Polyphenol

AccordingtoannexAofGB/T31740.2.

1

Lacticacidbacteria

AccordingtoGB4789.35.

2

Saccharomyces

AccordingtoGB4789.15.

3

SODactivity

AccordingtoGB/T5009.171.

6.3.2PlantJiaosuforagriculture

pH

AccordingtoGB/T10468.

Moisture

AccordingtoNY/T2321.

Organicmatter

AccordingtoNY525.

Organicacid

AccordingtoGB5009.157.

Livingbacteriacount

AccordingtoNY/T2321.

Traceelement

AccordingtoYS/T587.5.

Aminoacid

AccordingtoGB5009.124.

Oligosaccharide

AccordingtoNY/T2985.

13

Proteaseactivity

AccordingtoGB/T28715.

0

β-glucanaseactivity

AccordingtoNY/T911.

1

Polyphenol

AccordingtoGB/T31740.2.

2

Crudepolysaccharide

AccordingtoSN/T4260.

3

Ethanolcontent

AccordingtoGB/T12143.

4

Freeaminoacid

AccordingtoGB5009.124.

5

Totalacid

AccordingtoGB/T12456.

6

α-amylaseactivityAccordingtoGB/T24401.

7

Lipaseactivity

AccordingtoGB/T23535.

6.3.3PlantJiaosuforhousehold

pH

AccordingtoGB/T10468.

Ethanolcontent

AccordingtoGB/T12143.

Livingbacteriacount

AccordingtoNY/T2321.

Lipaseactivity

AccordingtoGB/T23535.

Proteaseactivity

AccordingtoQB/T1806.

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SODactivity

AccordingtoGB/T5009.171.

Organicacid

AccordingtoGB5009.157.

Totalactivesubstance

AccordingtoGB/T13173.2.

Biodegradabilityofsurfactant

AccordingtoGB/T15818.

6.3.4PlantJiaosuforenvironmentalprotection

pH

AccordingtoGB/T10468.

TDS

AccordingtoGB/T5750.4.

Totalacid

AccordingtoGB/T12456.

Aceticacid

AccordingtoGB/T1628.

Organicacid

AccordingtoGB5009.157.

Totalbacteriacount

AccordingtoNY227.

6.4Safetyrequirementsinspection

Accordingtothecorrespondingmethodspecifiedinnationalstandard..

7Inspectionrules

7.1Lotgrouping

Abatchofproductswiththesamebatchproductionandthesamevarietyanduniformquality.

7.2Sampling

Randomsamplinginthefinishedproductlibrary,accordingtotheextractionofeachbatch,thetotalamountofsamplestakensolidshouldnotbelessthan2kg,theliquidshouldnot

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belessthan2000mL.

7.3Deliveryinspection

7.3.1EdibleplantJiaosu

TheinspectionitemsfordeliveryofJiaosuproductsaresensory,pH,ethanolcontent,characteristicindicators(followingtherequirementsof5.3.1ofthisstandard),moldandEscherichiacolicount.

7.3.2PlantJiaosuforagriculture

TheinspectionitemsfordeliveryofJiaosuproductsaresensory,pH,ethanolcontent(onlyplantJiaosuforaquaculture),moisture,organicmatter,organicacidindex,and

characteristicindex(followingtherequirementsof5.3.2ofthisstandard).

7.3.3PlantJiaosuforhousehold

TheinspectionitemsfordeliveryofJiaosuproductsaresensory,pH,ethanolcontent,characteristicindicators(followingtherequirementsof5.3.3ofthisstandard),mold,andEscherichiacolicount.

7.3.4PlantJiaosuforenvironmentalprotection

TheinspectionitemsfordeliveryofJiaosuproductsaresensoryindex,pH,TDSindex,andcharacteristicindex(followingtherequirementsof5.3.4ofthisstandard).

7.4Typeinspection

7.4.1Typeinspectionitems:allitemsspecifiedin5.2-5.4ofthisstandard.

7.4.2Duringnormalproduction,thetypeinspectionshouldbeconductedonc