DBS52/ 073-2023
Prickly pear juice (English Version)

Standard No.

DBS52/ 073-2023

Language

Chinese, Available in English version

Release Date

2023

Published By

CN-DB52/

Latest

DBS52/ 073-2023

Introduction

Analysis of the core content of the standard

Technical indicators	Standard requirements	Testing methods	Industry comparison
Vitamin C content	≥600mg/100mL	GB 5009.86	3-5 times higher than ordinary juice
Tannin content	≥6000mg/kg	NY/T 1600	Specific functional indicators
Lead content	≤0.03mg/kg	GB 5009.12	50% stricter than the national standard

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Key technical innovations

This standard establishes a dedicated quality system for roxburghii juice for the first time, with breakthrough settings:

• The first quantitative indicator of tannin content, reflecting the antioxidant properties
• Special limit of total zinc, copper and iron ≤20mg/L for metal canned products
• Dual-track control mode of commercial sterility and conventional microbial limits

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Implementation and application guide

Precautions for production enterprises

1. Raw material acceptance needs to include a rapid pesticide residue test link
2. It is recommended to use high performance liquid chromatography for vitamin C testing
3. A heavy metal migration monitoring system needs to be established for metal canned products

Key regulatory tips

Risk links	Control measures
Browning control	Low-temperature crushing + nitrogen protection process
Sour and astringent taste	Refinition of maturity judgment standards

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Standard evolution analysis

This standard is formulated based on the three-year tracking data of the Roxbirica roxbirica industry in Guizhou Province:

• Referenced to the production process big data of 12 companies
• Verified the distribution of physical and chemical indicators of 236 batches of samples
• Innovatively introduced the tannin-vitamin C synergistic effect evaluation

DBS52/ 073-2023 Referenced Document

• GB 12695 National Food Safety Standard Beverage Production Hygienic Code
• GB 14881 National Food Safety Standards General Hygienic Practices for Food Production
• GB 28050 National Food Safety Standard General Rules for Nutrition Labelling of Prepackaged Foods*， 2025-03-16 Update
• GB 29921 National Food Safety Standard Limits of Pathogenic Bacteria in Prepackaged Foods
• GB 4789.15 National Food Safety Standard Food Microbiological Examination Mold and Yeast Count
• GB 4789.2 National Food Safety Standard Food Microbiological Inspection Determination of Total Bacterial Colony
• GB 4789.26 National Food Safety Standards Food Microbiology Testing Commercial Sterility Testing
• GB 4789.3 National food safety standard Food microbiology test Coliform count*， 2025-03-16 Update
• GB 5009.12 National Food Safety Standard Determination of Lead in Food
• GB 5009.13 National Food Safety Standard Determination of Copper in Food
• GB 5009.14 National Food Safety Standard Determination of Zinc in Food
• GB 5009.268 National Food Safety Standard Determination of Multiple Elements in Food*， 2025-03-16 Update
• GB 5009.86 Determination of Ascorbic Acid in National Food Safety Standard Food
• GB 5009.90 National food safety standard Determination of iron in food
• GB 5749 Hygienic Standards for Drinking Water
• GB 7718 General Rules for the Label of Prepackaged Foods*， 2025-06-30 Update
• JJF 1070 Measurement and Inspection Rules for Net Content of Quantitatively Packaged Commodities*， 2024-04-09 Update
• NY/T 1600 Determination of tannin content in fruit, vegetable and derived product. Spectrophotometry method

DBS52/ 073-2023 history

• 2023 DBS52/ 073-2023 Prickly pear juice

Standard and Specification