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GB 1886.134-2015 English PDF

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GB 1886.134-2015: National Food Safety Standard -- Food Additives - γ-nonalactone
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Basic data

Standard ID GB 1886.134-2015 (GB1886.134-2015)
Description (Translated English) National Food Safety Standard -- Food Additives - ��-nonalactone
Sector / Industry National Standard
Classification of Chinese Standard X40
Word Count Estimation 6,68
Date of Issue 2015-09-22
Date of Implementation 2016-03-22
Regulation (derived from) PRC National Health and Family Planning Commission 2015 No.8
Issuing agency(ies) National Health and Family Planning Commission of the People's Republic of China

GB 1886.134-2015: National Food Safety Standard -- Food Additives - γ-nonalactone

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(National food safety standards for food additives γ- nonalactone) National Standards of People's Republic of China National Food Safety Standard Food Additives γ- azelaic lactone Issued on. 2015-09-22 2016-03-22 implementation People's Republic of China National Health and Family Planning Commission released National Food Safety Standard Food Additives γ- azelaic lactone

1 Scope

This standard applies to methyl acrylate or methacrylate and n-hexyl alcohol as raw materials by a chemical reaction of a food additive γ- nonanoic lactone (also Name coconut aldehyde). 2 chemical name, molecular formula, molecular mass and structural formula 2.1 Chemical Name 1,4 azelaic lactone Formula 2.2 C9H16O2 2.3 formula 2.4 relative molecular mass 156.22 (according to 2007 international relative atomic mass)

3 Technical requirements

3.1 Sensory requirements Sensory requirements shall comply with the requirements of Table 1. Table 1 Sensory requirements Project requires test methods Colorless to pale yellow color Liquid state The sample was placed in a cuvette, were visually observed Aroma of coconut-like aroma GB/T 14454.2 3.2 Physical and Chemical Indicators Physical and chemical indicators should be consistent with the provisions of Table 2. Table 2. Physical and chemical indicators Item Index Test Method Solubility (25 ℃) 1mL sample soluble in 5mL60% (volume fraction) ethanol GB/T 14455.3 γ- azelaic lactone content, w /% ≥ 98.0 Appendix A Acid value (in dollars KOH)/(mg/g) ≤ 2.0 GB/T 14455.5 Refractive index (20 ℃) 1.4460 ~ 1.4500 GB/T 14454.4 The relative density (25 ℃/25 ℃) 0.958 ~ 0.966 GB/T 11540

Appendix A

Determination of γ- azelaic lactone content A.1 instruments and equipment A.1.1 chromatograph. According to GB/T 11538-2006 provisions in Chapter 5. A.1.2 Column. capillary column. A.1.3 Detector. Hydrogen flame ionization detector. A.2 Determination Area normalization method. According to GB/T 11538-2006 10.4 Determination. A.3 repeatability and results are shown Performed according to GB/T 11538-2006 11.4 provisions. Food Additives γ- azelaic lactone gas chromatograph (area normalization method) See Appendix B.

Appendix B

Food additive gas chromatogram nonalactone γ- (Area normalization method) B.1 food additive gas chromatogram nonalactone γ- Food Additives γ- azelaic lactone gas chromatography is shown in Figure B.1. Figure B.1 food additives γ- azelaic lactone gas chromatogram B.2 operating conditions B.2.1 Column. capillary column length 30m, an inner diameter of 0.25mm. B.2.2 stationary phase. 5% phenyl methyl polysiloxane. B.2.3 film thickness. 0.25μm. B.2.4 chromatography oven temperature. 130 ℃ constant temperature 1min; then linear temperature program from 130 ℃ ~ 250 ℃, the rate of 10 ℃/min; and finally 250 ℃ thermostatic 5min. B.2.5 Inlet temperature. 250 ℃. B.2.6 detector temperature. 250 ℃. B.2.7 Detector. Hydrogen flame ionization detector. B.2.8 carrier gas. nitrogen. B.2.9 carrier gas flow rate. 1.2mL/min. B.2.10 Injection volume. about 0.2μL. B.2.11 split ratio. 80.1.