標準解讀
《GB/T 44616-2024 花生蛋白粉》是一項國家標準，針對花生蛋白粉這一產品設定了詳細的技術要求與試驗方法。該標準適用于以花生為原料，通過一系列加工工藝制得的蛋白質含量較高的粉末狀產品。
在技術要求部分，明確了花生蛋白粉的基本質量指標，包括但不限于感官特性、理化指標（如蛋白質含量）、污染物限量、真菌毒素限量及微生物限量等。感官特性方面，規定了產品的顏色、氣味和狀態；對于理化指標，則指定了最低蛋白質含量以及其他可能影響產品質量的關鍵成分含量范圍；此外，還對鉛、黃曲霉毒素B1等有害物質設定了嚴格的限制值，確保食品安全性。
關于試驗方法，《GB/T 44616-2024》提供了詳細的檢測步驟和技術參數，涵蓋樣品采集、處理以及各項指標的具體測定方法。例如，在測定蛋白質含量時推薦使用凱氏定氮法，并給出了具體的操作流程和計算公式；而對于重金屬元素如鉛的測定，則建議采用原子吸收光譜法或電感耦合等離子體質譜法等現代分析手段。
此外，標準還包括了標簽標識的要求，要求生產商必須在外包裝上清晰標注產品名稱、配料表、凈含量、生產日期、保質期、儲存條件、執行標準編號等信息，以便消費者識別并正確使用產品。
如需獲取更多詳盡信息，請直接參考下方經官方授權發布的權威標準文檔。
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- 2025-04-01 實施
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中華人民共和國國家標準
GB/T44616—2024
花生蛋白粉
Peanutproteinpowder
2024-09-29發布2025-04-01實施
國家市場監督管理總局發布
國家標準化管理委員會
GB/T44616—2024
目次
前言
·····································································································
Ⅲ
1
范圍
··································································································
1
2
規范性引用文件
······················································································
1
3
術語和定義
···························································································
1
4
質量要求
······························································································
1
4.1
感官要求
·························································································
1
4.2
質量指標
·························································································
2
5
檢驗方法
······························································································
2
6
檢驗規則
······························································································
2
6.1
一般規則
·························································································
2
6.2
扦樣
······························································································
2
6.3
出廠檢驗
·························································································
3
6.4
型式檢驗
·························································································
3
6.5
判定規則
·························································································
3
7
標簽標識
······························································································
3
8
包裝、儲存和運輸
····················································································
3
8.1
包裝
······························································································
3
8.2
儲存
······························································································
3
8.3
運輸
······························································································
3
附錄A（規范性）氮溶解指數的測定
·································································
4
A.1
水溶性蛋白質中氮含量的測定
··································································
4
A.2
氮溶解指數的計算
··············································································
5
Ⅰ
GB/T44616—2024
前言
本文件按照GB/T1.1—2020《標準化工作導則第1部分：標準化文件的結構和起草規則》的規
定起草。
請注意本文件的某些內容可能涉及專利。本文件的發布機構不承擔識別專利的責任。
本文件由國家糧食和物資儲備局提出。
本文件由全國糧油標準化技術委員會（SAC/TC270）歸口。
本文件起草單位：無錫中糧工程科技有限公司、武漢輕工大學、青島長壽食品有限公司。
本文件主要起草人：姚專、王嵐、何東平、秦衛國、張春輝、周人楷、曲廣坤。
Ⅲ
GB/T44616—2024
花生蛋白粉
1范圍
本文件界定了花生蛋白粉的術語，規定了其質量要求、檢驗規則、標簽標識、包裝、儲存和運輸
等，描述了檢驗方法。
本文件適用于食品加工用的花生蛋白粉。
2規范性引用文件
下列文件中的內容通過文中的規范性引用而構成本文件必不可少的條款。其中，注日期的引用文
件，僅該日期對應的版本適用于本文件；不注日期的引用文件，其最新版本（包括所有的修改單）適用
于本文件。
GB5009.3食品安全國家標準食品中水分的測定
GB5009.4食品安全國家標準食品中灰分的測定
GB5009.5—2016食品安全國家標準食品中蛋白質的測定
GB5009.6食品安全國家標準食品中脂肪的測定
GB/T5490糧油檢驗一般規則
GB/T5491糧食、油料檢驗扦樣、分樣法
GB/T5492糧油檢驗糧食、油料的色澤、氣味、口味鑒定
GB/T5507糧油檢驗粉類粗細度測定
GB/T5515糧油檢驗糧食中粗纖維素含量測定介質過濾法
3術語和定義
下列術語和定義適用于本文件。
3.1
花生蛋白粉peanutproteinpowder
花生餅粕經粉碎等生產工藝加工得到的蛋白質含量（干基）不低于50％的粉狀產品。
3.2
低變性花生蛋白粉low-denaturedpeanutproteinpowd
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