,China has issued a draft revision of the national food safety standard for paprika oleoresin (capsicum red) (GB 1886.34), replacing GB 1886.34-2015, to strengthen quality, contaminant control, and analytical requirements. The standard applies to capsicum red extracted from the pericarp of Capsicum annuum L. using supercritical CO? or permitted organic solvents, followed by purification and capsaicinoid removal. It updates the chemical characterization of key colouring compounds, capsanthin and capsorubin, and maintains sensory requirements as a deep red, oil-like liquid.
Key specifications include a minimum colour value (E1%1cm at 460 nm) of 50, maximum limits of 1.0 mg/kg each for arsenic and lead, hexane ?25 mg/kg, and total organic solvent residues ?50 mg/kg (except for CO?-extracted products). Capsaicinoid content is tightened to ?0.02% to ensure colouring function without pungency. The draft also updates analytical methods (spectrophotometry, GC-headspace, HPLC) and sets requirements for commercial formulations, ensuring compliance with declared content and relevant food safety standards.
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