GB 1886.269-2016 English PDF

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GB 1886.269-2016: National Food Safety Standard -- Food Additives -- Yellow Mustard Extract
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB 1886.269-2016	89	Add to Cart	2 days	National Food Safety Standard -- Food Additives -- Yellow Mustard Extract	Valid

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Basic data

Standard ID: GB 1886.269-2016 (GB1886.269-2016)
Description (Translated English): National Food Safety Standard -- Food Additives -- Yellow Mustard Extract
Sector / Industry: National Standard
Classification of Chinese Standard: X40
Word Count Estimation: 4,443
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 1886.269-2016: National Food Safety Standard -- Food Additives -- Yellow Mustard Extract

---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 - Yellow mustard extract) National Standards of People's Republic of China National Food Safety Standard Yellow mustard extract food additives Published 2016-08-31 2017-01-01 implementation People's Republic of China National Health and Family Planning Commission issued National Food Safety Standard Yellow mustard extract food additives

1 Scope

This standard applies to seeds food additive prepared yellow mustard extract from mustard (Brassicaspp.) Was (Huang Jie by steam distillation End of oil).

2 Technical Requirements

2.1 Sensory requirements Sensory requirements shall comply with the requirements in 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 Spicy aroma, flavor spikes GB/T 14454.2 2.2 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 Relative density (25 ℃/25 ℃) 1.008 ~ 1.019 GB/T 11540 Refractive index (20 ℃) 1.524 ~ 1.534 GB/T 14454.4 Alkenyl isothiocyanate isopropyl ester content, w /% ≥ 93 Appendix A

Appendix A

Determination of the content of isopropyl allyl thiocyanate A.1 instruments and equipment A.1.1 Chromatography. in GB/T 11538-2006 specified in Chapter 5. A.1.2 Column. capillary column. A.1.3 Detector. hydrogen flame ionization detector. A.2 Determination Area normalization method. Press the GB/T 11538-2006 Determination 10.4. A.3 repeatability and results are expressed 11538-2006 carried out in accordance with the provisions of 11.4 GB/T , should meet the requirements. Yellow mustard extract food additives (mustard oil), and the operating conditions of the gas chromatogram see Appendix B.

Appendix B

Yellow mustard extract food additives (mustard oil), and the operating conditions of gas chromatography in FIG. (Area normalization method) B.1 mustard extract food additives (mustard oil) gas chromatogram Yellow mustard extract food additives (mustard oil) by gas chromatography is shown in Figure B.1. Description. 1 --- allyl isothiocyanate; 2 --- allyl isothiocyanate. Figure B.1 mustard extract food additives (mustard oil) gas chromatogram B.2 operating conditions B.2.1 Column. capillary column, length 30m, internal diameter 0.32mm. B.2.2 stationary phase. 5% phenyl - methyl polysiloxane. B.2.3 film thickness. 0.25μm. B.2.4 chromatographic oven temperature. 40 ℃ temperature 1min, followed by a linear temperature programmed from 40 ℃ to 70 ℃, rate of 5 ℃/min; thermostated at 70 deg.] C 1min, then linear temperature programmed from 70 deg.] C to 235 ℃, a rate of 8 ℃/min; final temperature 235 deg.] C in 2min. B.2.5 Inlet temperature. 210 ℃. B.2.6 Detector temperature. 300 ℃. B.2.7 Detector. hydrogen flame ionization detector. B.2.8 Carrier gas. nitrogen. ......

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