GB 1886.260-2016 English PDF

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GB 1886.260-2016: National Food Safety Standard -- Food Additives -- Hesperidin
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB 1886.260-2016	199	Add to Cart	3 days	National Food Safety Standard -- Food Additives -- Hesperidin	Valid

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Basic data

Standard ID: GB 1886.260-2016 (GB1886.260-2016)
Description (Translated English): National Food Safety Standard -- Food Additives -- Hesperidin
Sector / Industry: National Standard
Classification of Chinese Standard: X40
Word Count Estimation: 10,178
Date of Issue: 2016-08-31
Date of Implementation: 2017-01-01
Regulation (derived from): Announcement of the State Administration of Public Health and Family Planning 2016 No.11
Issuing agency(ies): National Health and Family Planning Commission of the People's Republic of China, State Food and Drug Administration

GB 1886.260-2016: National Food Safety Standard -- Food Additives -- Hesperidin

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
(Food safety national standard - Food additive - Hesperetin) National Standards of People's Republic of China National Food Safety Standard Food additives hesperetin Published 2016-08-31 2017-01-01 implementation People's Republic of China National Health and Family Planning Commission issued National Food Safety Standard Food additives hesperetin

1 Scope

This standard applies to the hesperidin for raw materials of food additives hesperetin. 2 Chemical name, molecular formula, structural formula and relative molecular mass 2.1 Chemical Name 5,7-dihydroxy-2- (3-hydroxy-4-methoxy - phenyl) - chroman-4-one Formula 2.2 C16H14O6 2.3 formula 2.4 Molecular Weight 302.28 (according to 2007 international relative atomic mass)

3 Technical requirements

3.1 Sensory requirements Sensory requirements shall comply with the requirements in Table 1. Table 1 Sensory requirements Project requires test methods Pale yellow or white color Status powder The sample was placed on a clean white paper, were visually observed GB vanilla aroma with a faint aroma oil flavor/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 Hesperetin content, w /% ≥ 95 Appendix A Melting point/℃ 226 ~ 228 GB/T 14457.3

Appendix A

Determination of Content of hesperetin A.1 Reagents and materials A.1.1 Acetonitrile. chromatographically pure. 100mL. The resulting solution was filtered with a 0.45μm membrane, the filtrate was set aside. A.4.3 Determination In reference A.3 chromatographic conditions, respectively, the reference solution and the sample solution is measured, the peak area recorded. A.5 calculation results Hesperetin mass fraction levels w1, calculated according to formula (A.1). w1 = A1 × m2 × w2 A2 × m1 × 100% (A.1) Where. Peak area of the main peak in the chromatogram of the sample solution A1 ---; m2 --- reference mass, in grams (g); Mass fraction content w2 of hesperetin --- reference in%; Peak area of the main peak in the chromatogram of the reference solution A2 ---; M1 --- sample mass, in grams (g). ......

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