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Food-grade manganese and iron (GB/T3795-1996)
Manganese and iron are two essential trace elements in trace element nutrition. They have important physiological functions in the human body, such as participation in energy metabolism, hematopoiesis, protein metabolism, enzyme activities, etc. Any shortage of manganese or iron in the body will affect the function of various organs, thereby causing physical and mental disorders. Therefore, it is necessary to supplement manganese and iron with food to meet the needs of the body.
Manganese is an important trace element and a cofactor of many enzymes. It is involved in the synthesis of glycoproteins, sulfated proteins and many other proteins, isomers and other structures. In addition, manganese plays an important role in improving the digestion, absorption and utilization of nutrients, and promoting the balanced development of bones. It is also necessary for maintaining the normal activity of certain key enzymes and participates in the bodys nutrient metabolism. Therefore, food-grade manganese is an essential trace element for human nutrition.
Similarly, iron is a trace element that plays a vital role in the metabolism of functional components in the human body. For example, iron can promote the synthesis of the regulatory protein hemoglobin in the human body, promote the formation of metalloprotein and increase the bodys energy metabolism. At the same time, iron is also involved in metabolism and maintenance of immunity, helps to reduce sedation, helps to enhance mental and physical fatigue, and maintains normal hemoglobin production. Thus, food-grade iron is also an important element for normal body function.
Since manganese and iron are important substances for human health, food-grade manganese and iron are closely related to human health. In 1996, the Chinese government promulgated the national standard GB/T3795-1996 “Food Grade Manganese and Iron”. This standard provides the basis for the production, inspection and quality evaluation of food-grade manganese and iron.
This standard stipulates the items and indicators related to the quality of food-grade manganese and iron, including the content of manganese and iron in the product, the purity and other requirements related to safety and health. For example, this standard specifies that the contents of manganese and iron should not be lower than 58% and 45% respectively, and the content of heavy metals such as arsenic should not exceed 0.005%, and chromium should not exceed 0.003%. It also requires that the color of the product shall be inspected and the pH value shall not exceed 6.0.
In addition, this standard also stipulates the allowable impurities contained in food-grade manganese and iron products and their limits, and requires the combination of human health inspection and environmental protection index. In these environmental protection indexes, the content of harmful elements such as lead, mercury and cadmium should meet the requirements of the current national standards for soil environmental quality and the current national standards for food hygiene.
In conclusion, food-grade manganese and iron are important constituents of health care products. The Chinese governments promulgation of the national standard GB/T3795-1996 “Food Grade Manganese and Iron” has provided a reliable basis for the production and inspection of food-grade manganese and iron, thus ensuring that their quality meets the requirements of human health and environmental protection.
