This document specifies the requirements for raw and auxiliary materials, sensory, physicochemical and food safety items of galacto-oligosaccharides, describes the corresponding test methods, stipulates the inspection rules, marking, packaging, transportation and storage, and also provides information on product classification and molecular formula, structural formula and relative molecular mass to facilitate specification of techniques.
This document is applicable to the production, inspection and marketing of galacto-oligosaccharides.
2 Normative references
The following documents contain provisions which, through reference in this text, constitute provisions of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 191 Packaging - Pictorial marking for handling of goods
GB/T 601 Chemical reagent - Preparations of reference titration solutions
GB/T 602 Chemical reagent - Preparations of standard solutions for impurity
GB/T 603 Chemical reagent - Preparations of reagent solutions for use in test methods
GB 1886.174 National food safety standard - Food additive - Enzymic preparations for food industry
GB 1903.27-2022 National food safety standard - Food nutrition enhancer - Galacto-oligosaccharides
GB 2760 National food safety standard - Food additive usage standard
GB 5009.3-2016 National food safety standard - Determination of moisture in foods
GB/T 6682 Water for analytical laboratory use - Specification and test methods
GB 7718 National food safety standard - General standard for the labeling of prepackaged foods
GB/T 23528.2 Quality requirements for oligosaccharides - Part 2: Fructooligosaccharide
GB 25595 National food safety standard - Lactose
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
galacto-oligosaccharides; GOS
oligosaccharide generated from lactose as the raw material that undergoes catalyzing and hydrolyzing galactoside bond with β-galactosidase to generate galactose and glucose, and transferring and polymerizing the hydrolyzed galactosides through the action of transgalactosides
4 Molecular formula, structural formula and relative molecular mass
4.1 Molecular formula
The molecular formula is (C6H11O5)n, and n is 2~8.
4.2 Structural formula
The schematic diagram of molecular structure is shown in Figure 1.
Figure 1 Schematic diagram of molecular structure of galacto-oligosaccharides
4.3 Relative molecular mass
300~2,000 (according to the international relative atomic mass in 2021).
5 Product classification
Foreword i 1 Scope 2 Normative references 3 Terms and definitions 4 Molecular formula, structural formula and relative molecular mass 5 Product classification 6 Requirements 7 Test methods 8 Inspection rules 9 Marking, packaging, transportation and storage
QB/T 5938-2024 Galacto-oligosaccharides
1 Scope
This document specifies the requirements for raw and auxiliary materials, sensory, physicochemical and food safety items of galacto-oligosaccharides, describes the corresponding test methods, stipulates the inspection rules, marking, packaging, transportation and storage, and also provides information on product classification and molecular formula, structural formula and relative molecular mass to facilitate specification of techniques.
This document is applicable to the production, inspection and marketing of galacto-oligosaccharides.
2 Normative references
The following documents contain provisions which, through reference in this text, constitute provisions of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 191 Packaging - Pictorial marking for handling of goods
GB/T 601 Chemical reagent - Preparations of reference titration solutions
GB/T 602 Chemical reagent - Preparations of standard solutions for impurity
GB/T 603 Chemical reagent - Preparations of reagent solutions for use in test methods
GB 1886.174 National food safety standard - Food additive - Enzymic preparations for food industry
GB 1903.27-2022 National food safety standard - Food nutrition enhancer - Galacto-oligosaccharides
GB 2760 National food safety standard - Food additive usage standard
GB 5009.3-2016 National food safety standard - Determination of moisture in foods
GB/T 6682 Water for analytical laboratory use - Specification and test methods
GB 7718 National food safety standard - General standard for the labeling of prepackaged foods
GB/T 23528.2 Quality requirements for oligosaccharides - Part 2: Fructooligosaccharide
GB 25595 National food safety standard - Lactose
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
galacto-oligosaccharides; GOS
oligosaccharide generated from lactose as the raw material that undergoes catalyzing and hydrolyzing galactoside bond with β-galactosidase to generate galactose and glucose, and transferring and polymerizing the hydrolyzed galactosides through the action of transgalactosides
4 Molecular formula, structural formula and relative molecular mass
4.1 Molecular formula
The molecular formula is (C6H11O5)n, and n is 2~8.
4.2 Structural formula
The schematic diagram of molecular structure is shown in Figure 1.
Figure 1 Schematic diagram of molecular structure of galacto-oligosaccharides
4.3 Relative molecular mass
300~2,000 (according to the international relative atomic mass in 2021).
5 Product classification
Contents of QB/T 5938-2024
Foreword i
1 Scope
2 Normative references
3 Terms and definitions
4 Molecular formula, structural formula and relative molecular mass
5 Product classification
6 Requirements
7 Test methods
8 Inspection rules
9 Marking, packaging, transportation and storage
