GB 1886.272-2016 English PDF

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GB 1886.272-2016: National Food Safety Standard -- Food Additives -- Garlic Oil
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB 1886.272-2016	79	Add to Cart	2 days	National Food Safety Standard -- Food Additives -- Garlic Oil	Valid

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Basic data

Standard ID: GB 1886.272-2016 (GB1886.272-2016)
Description (Translated English): National Food Safety Standard -- Food Additives -- Garlic Oil
Sector / Industry: National Standard
Classification of Chinese Standard: X40
Word Count Estimation: 3,391
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 1886.272-2016: National Food Safety Standard -- Food Additives -- Garlic Oil

---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 - Garlic oil) National Standards of People's Republic of China National Food Safety Standard Food Additives garlic oil 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 garlic oil

1 Scope

This standard applies to steam distillation from garlic (Alliumsativum L.) bulb food additive prepared in garlic 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 Color yellow to orange Liquid state The sample was placed in a cuvette, were visually observed The unique aroma of garlic a strong pungent odor GB/T 14454.2 2.2 Physical and Chemical Indicators Physical and chemical indicators should be consistent with the provisions of Table 2. Note. Food additives garlic oil gas chromatography and the operating conditions of FIG see Appendix A. Table 2. Physical and chemical indicators Item Index Test Method Relative density (25 ℃/25 ℃) 1.050 ~ 1.120 GB/T 11540 Refractive index (20 ℃) 1.550 ~ 1.590 GB/T 14454.4

Appendix A

Food additives Garlic oil gas chromatography and the operating conditions of FIG. (Area normalization method) A.1 food additives FIG garlic oil gas chromatography Food additives Garlic oil gas chromatography is shown in Figure A.1. Description. 1 --- diallyl disulfide; 2 --- methylallyl disulfide; 3 --- diallyl disulfide; 4 --- diallyl sulfide. Figure A.1 food additives FIG garlic oil gas chromatography A.2 operating conditions A.2.1 Column. capillary column. length 30m, an inner diameter of about 0.25mm. A.2.2 stationary phase. polyethylene glycol 20000. A.2.3 film thickness. 0.25μm. A.2.4 Chromatography furnace temperature. 100 ℃ 2min temperature; then linear temperature programmed from 100 ℃ ~ 150 ℃, a rate of 2.5 ℃/min; and from 150 ℃ ~ 200 ℃, rate of 6 ℃/min; final temperature at 200 ℃ 15min. A.2.5 Inlet temperature. 230 ℃. A.2.6 Detector temperature. 250 ℃. A.2.7 Detector. hydrogen flame ionization detector. A.2.8 Carrier gas. nitrogen. A.2.9 front column pressure. 103.42kPa. A.2.10 injection volume. 0.1μL. A.2.11 split ratio. 100.1. ......

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