| Chinese Name |
二氧化硫及亚硫酸盐（包括二氧化硫，焦亚硫酸钾，焦亚硫酸钠，亚硫酸钠，亚硫酸氢钠，低亚硫酸钠） |
| English Name |
sulfur dioxide, potassium metabisulphite, sodium metabisulphite, sodium sulfite, sodium hydrogen sulfite, sodium hyposulfite |
| CNS |
05.001,05.002,05.003,05.004,05.005,05.006 |
| INS |
220,224,223,221,222 ,— |
| Function |
bleaching agent, preservative and antioxidant |
| Quality specification |
|
| JECFA specification information |
|
sulfur dioxide, potassium metabisulphite, sodium metabisulphite, sodium sulfite, sodium hydrogen sulfite, sodium hyposulfite Varieties permitted for use, usage scope and maximum usage level or residual level
| Food Category No. |
Food Name |
Maximum usage level(g/kg) |
Remarks |
| 04.01.01.02 |
Surface-treated fresh fruit |
0.05 |
最大使用量以二氧化硫残留量计 |
| 04.01.02.02 |
Dried fruit |
0.1 |
最大使用量以二氧化硫残留量计 |
| 04.01.02.05 |
Fruit jam |
0.1 |
最大使用量以二氧化硫残留量计 |
| 04.01.02.08 |
Candied fruit |
0.35 |
最大使用量以二氧化硫残留量计 |
| 04.01.02.08.01 |
Candied fruit, pickled fruit |
0.35 |
最大使用量以二氧化硫残留量计 |
| 04.01.02.08.02 |
— |
0.35 |
最大使用量以二氧化硫残留量计 |
| 04.01.02.08.03 |
Preserved fruit |
0.35 |
最大使用量以二氧化硫残留量计 |
| 04.01.02.08.04 |
Dried and salted fruit |
0.35 |
最大使用量以二氧化硫残留量计 |
| 04.01.02.08.05 |
Fruit pastille |
0.35 |
最大使用量以二氧化硫残留量计 |
| 04.02.02.02 |
Dried vegetable |
0.2 |
最大使用量以二氧化硫残留量计 |
| 04.02.02.03 |
Pickled vegetable |
0.1 |
最大使用量以二氧化硫残留量计 |
| 04.02.02.04 |
Canned vegetable |
0.05（银条菜除外），0.2（仅限银条菜） |
最大使用量以二氧化硫残留量计 |
| 04.03.02.02 |
Dried edible fungi and algae |
0.05 |
最大使用量以二氧化硫残留量计 |
| 04.03.02.04 |
Canned edible fungi and algae (canned mushroom only) |
0.05 |
仅限蘑菇罐头。最大使用量以二氧化硫残留量计 |
| 04.04.01.04 |
Dried beancurd stick (including dried beancurd stick, oily tofu skin and so on) |
0.2 |
最大使用量以二氧化硫残留量计 |
| 04.05.02.03 |
Canned nut and seed |
0.05 |
最大使用量以二氧化硫残留量计 |
| 05.0 |
Cocoa product, chocolate and chocolate product (including cocoa butter substitute chocolate and its product) and candy |
0.1 |
最大使用量以二氧化硫残留量计 |
| 05.01 |
Cocoa product, chocolate and chocolate product, including cocoa butter substitute chocolate and its product |
0.1 |
最大使用量以二氧化硫残留量计 |
| 05.01.01 |
Cocoa product (including cocoa-based butter, powder, syrup, sauce, filling, etc.) |
0.1 |
最大使用量以二氧化硫残留量计 |
| 05.01.02 |
Chocolate and chocolate product, cocoa product other than 05.01.01 |
0.1 |
最大使用量以二氧化硫残留量计 |
| 05.01.03 |
Cocoa butter substitute chocolate and its product |
0.1 |
最大使用量以二氧化硫残留量计 |
| 05.02 |
Candy |
0.1 |
最大使用量以二氧化硫残留量计 |
| 05.02.01 |
Gum base candy |
0.1 |
最大使用量以二氧化硫残留量计 |
| 05.02.02 |
Other candy excluding gum base candy |
0.1 |
最大使用量以二氧化硫残留量计 |
| 05.03 |
Coating for candy and chocolate product |
0.1 |
最大使用量以二氧化硫残留量计 |
| 05.04 |
Decorative candy (e.g., for process modeling, or decorating cake), topping (non-fruit) and sweet sauce |
0.1 |
最大使用量以二氧化硫残留量计 |
| 06.03.02.01 |
Fresh wet flour product (such as noodle, dumpling wrapper, wonton wrapper and shaomai wrapper) (hand-pulled noodle only) |
0.05 |
仅限拉面。最大使用量以二氧化硫残留量计 |
| 06.04.02.02 |
Other coarse grain product (dehydrated potato product only) |
0.4 |
仅限脱水马铃薯制品。最大使用量以二氧化硫残留量计 |
| 06.05.01 |
Edible starch |
0.03 |
最大使用量以二氧化硫残留量计 |
| 07.03 |
Biscuit |
0.1 |
最大使用量以二氧化硫残留量计 |
| 07.03.01 |
Biscuit with fillings and decoration biscuit |
0.1 |
最大使用量以二氧化硫残留量计 |
| 07.03.02 |
Wafer biscuit |
0.1 |
最大使用量以二氧化硫残留量计 |
| 07.03.03 |
Egg roll |
0.1 |
最大使用量以二氧化硫残留量计 |
| 07.03.04 |
Other biscuit |
0.1 |
最大使用量以二氧化硫残留量计 |
| 07.05 |
Other bakery food (flavored pie only) |
0.05 |
仅限风味派。最大使用量以二氧化硫残留量计 |
| 09.01 |
Fresh aquatic product（Sea crab,sea shrimp only） |
0.1 |
仅限于海水虾蟹类。最大使用量以二氧化硫残留量计 |
| 09.02 |
Frozen aquatic product and its processed product (Sea crab,sea shrimp and its product only) |
0.1 |
仅限于海水虾蟹类及其制品。最大使用量以二氧化硫残留量计 |
| 09.02.01 |
Frozen aquatic product |
0.1 |
仅限于海水虾蟹类及其制品。最大使用量以二氧化硫残留量计 |
| 09.02.02 |
Frozen battered product |
0.1 |
仅限于海水虾蟹类及其制品。最大使用量以二氧化硫残留量计 |
| 09.02.03 |
Frozen aquatic mince and its product (including frozen pellet product, etc.) |
0.1 |
仅限于海水虾蟹类及其制品。最大使用量以二氧化硫残留量计 |
| 11.01.01 |
White granulated sugar and white granulated sugar product, soft white sugar, brown sugar, rock sugar |
0.03 |
最大使用量以二氧化硫残留量计 |
| 11.01.02 |
Brown granulated sugar, raw sugar, other sugar and syrup |
0.1 |
最大使用量以二氧化硫残留量计 |
| 11.02 |
Starch sugar (edible glucose, isomaltooligosaccharide, fructose syrup, maltose, maltodextrin, glucose syrup, etc.) |
0.04 |
最大使用量以二氧化硫残留量计 |
| 11.05 |
Flavored syrup |
0.05 |
最大使用量以二氧化硫残留量计 |
| 11.05.01 |
Fruit flavored syrup |
0.05 |
最大使用量以二氧化硫残留量计 |
| 11.05.02 |
Other flavored syrup |
0.05 |
最大使用量以二氧化硫残留量计 |
| 12.10.02 |
Semisolid compound condiment |
0.05 |
最大使用量以二氧化硫残留量计 |
| 12.10.02.01 |
Mayonnaise, salad dressing |
0.05 |
最大使用量以二氧化硫残留量计 |
| 12.10.02.02 |
Condiment paste |
0.05 |
最大使用量以二氧化硫残留量计 |
| 12.10.02.03 |
— |
0.05 |
最大使用量以二氧化硫残留量计 |
| 12.10.02.04 |
Other semi-solid compound condiment |
0.05 |
最大使用量以二氧化硫残留量计 |
| 14.02.01 |
Fruit and vegetable juice (pulp) |
0.05 |
以即饮状态计，最大使用量以二氧化硫残留量计，浓缩果蔬汁（浆）按浓缩倍数折算，相应的固体饮料按稀释倍数增加使用量 |
| 14.02.03 |
Fruit and vegetable juice (pulp) drink |
0.05 |
以即饮状态计，最大使用量以二氧化硫残留量计，浓缩果蔬汁（浆）按浓缩倍数折算，相应的固体饮料按稀释倍数增加使用量 |
| 15.02 |
Blended alcoholic beverage |
0.25g/L |
最大使用量以二氧化硫残留量计 |
| 15.03.01 |
Grape wine |
0.25g/L |
甜型葡萄酒最大使用量为0.4g/L，最大使用量以二氧化硫残留量计 |
| 15.03.01.01 |
Still grape wine |
0.25g/L |
甜型葡萄酒最大使用量为0.4g/L，最大使用量以二氧化硫残留量计 |
| 15.03.01.02 |
Sparkling grape wine |
0.25g/L |
甜型葡萄酒最大使用量为0.4g/L，最大使用量以二氧化硫残留量计 |
| 15.03.01.03 |
Flavored grape wine |
0.25g/L |
甜型葡萄酒最大使用量为0.4g/L，最大使用量以二氧化硫残留量计 |
| 15.03.01.04 |
Special grape wine (grape wine that is brewed with specific methods, such as adding brandy or concentrated grape juice to raw grape wine) |
0.25g/L |
甜型葡萄酒最大使用量为0.4g/L，最大使用量以二氧化硫残留量计 |
| 15.03.03 |
Fruit wine |
0.25g/L |
甜型果酒最大使用量为0.4g/L，最大使用量以二氧化硫残留量计 |
| 15.03.05 |
Beer and malt beverage |
0.01 |
最大使用量以二氧化硫残留量计 |
sulfur dioxide, potassium metabisulphite, sodium metabisulphite, sodium sulfite, sodium hydrogen sulfite, sodium hyposulfite From the corresponding liquid beverage, the usage amount is increased according to the dilution factor
| Food Category No. |
Food Name |
Maximum usage level(g/kg) |
Remarks |
| 14.02.02 |
浓缩果蔬汁（浆） |
0.05 |
Ready to drink status. the maximum amount used is based on the residual amount of sulfur dioxide. Concentrated fruit and vegetable juice (pulp) is converted based on the concentration factor. For solid drink, the usage amount is increased according to the remark of dilution
Source：Fruit and vegetable juice (pulp) |
| 14.06.04.01 |
果蔬粉 |
0.05 |
Ready to drink status. the maximum amount used is based on the residual amount of sulfur dioxide. Concentrated fruit and vegetable juice (pulp) is converted based on the concentration factor. For solid drink, the usage amount is increased according to the remark of dilution
Source：Fruit and vegetable juice (pulp) |
| 14.06.04.02 |
果蔬固体饮料 |
0.05 |
Ready to drink status. the maximum amount used is based on the residual amount of sulfur dioxide. Concentrated fruit and vegetable juice (pulp) is converted based on the concentration factor. For solid drink, the usage amount is increased according to the remark of dilution
Source：Fruit and vegetable juice (pulp) drink |
