GB 1886.279-2016 English PDF

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GB 1886.279-2016: National Food Safety Standard -- Food Additives -- Jasmine aldehyde (also known as piperonal)
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB 1886.279-2016	119	Add to Cart	3 days	National Food Safety Standard -- Food Additives -- Jasmine aldehyde (also known as piperonal)	Valid

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Basic data

Standard ID: GB 1886.279-2016 (GB1886.279-2016)
Description (Translated English): National Food Safety Standard -- Food Additives -- Jasmine aldehyde (also known as piperonal)
Sector / Industry: National Standard
Classification of Chinese Standard: X40
Word Count Estimation: 6,612
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 1886.279-2016: National Food Safety Standard -- Food Additives -- Jasmine aldehyde (also known as piperonal)

---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 - Jasmine aldehyde (also known as piperonal)) National Standards of People's Republic of China National Food Safety Standard Food additives piperonal (aka piperonal) 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 piperonal (aka piperonal)

1 Scope

This standard applies to a food additive or oil of sassafras, oil or Xianggui safrole or 1,2-methylenedioxy benzene as raw materials obtained Piperonal (aka piperonal). 2 Chemical name, molecular formula, structural formula and relative molecular mass 2.1 Chemical Name 3,4-dioxo-methylene benzaldehyde Formula 2.2 C8H6O3 2.3 formula 2.4 Molecular Weight 150.13 (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 Color status White or colorless crystallization The sample is placed on a clean white paper, were visually Observed The aroma of sweet, floral, spicy 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 Heliotropine content, w /% ≥ 98.0 Appendix A Acid number (as KOH)/(mg/g) ≤ 3.0 GB/T 14455.5 Freezing point/℃ ≥ 35.0 GB/T 14454.7

Appendix A

Determination of aldehyde content of foreign jasmine 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. Sample Preparation. Weigh 1g sample was dissolved in 4mL of anhydrous ethanol, shake up. 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. Food additives piperonal gas chromatogram and operating conditions see Appendix B.

Appendix B

Food additives piperonal GC operating conditions and FIG. (Area normalization method) B.1 food additive gas chromatogram piperonal Food additives piperonal gas chromatography is shown in Figure B.1. Description. 1 --- Ethanol (solvent); ......

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