GB 1886.290-2016 English PDF

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GB 1886.290-2016: National Food Safety Standard -- Food Additives - 2-methyl pyrazine
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB 1886.290-2016	109	Add to Cart	3 days	National Food Safety Standard -- Food Additives - 2-methyl pyrazine	Valid

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Basic data

Standard ID: GB 1886.290-2016 (GB1886.290-2016)
Description (Translated English): National Food Safety Standard -- Food Additives - 2-methyl pyrazine
Sector / Industry: National Standard
Classification of Chinese Standard: X40
Word Count Estimation: 5,533
Date of Issue: 2016-08-31
Date of Implementation: 2017-01-01
Regulation (derived from): State Health and Family Planning Commission Notice No.11 of 2016
Issuing agency(ies): National Health and Family Planning Commission of the People's Republic of China, State Food and Drug Administration

GB 1886.290-2016: National Food Safety Standard -- Food Additives - 2-methyl pyrazine

---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.
National Food Safety Standard - Food Additives - 2-methyl pyrazine National Standards of People's Republic of China National Food Safety Standard Food additives methyl pyrazine 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 methyl pyrazine

1 Scope

This standard applies to ethylenediamine and propylene oxide or methylglyoxal for raw materials of food additives 2-methyl pyrazine. 2 Chemical name, molecular formula, structural formula and relative molecular mass 2.1 Chemical Name 2-methyl-pyrazine Formula 2.2 C5H6N2 2.3 formula 2.4 Molecular Weight 94.12 (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 Colorless to pale yellow liquid The sample was placed in a cuvette, were visually observed Aroma of cocoa, nut-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 Methyl-pyrazine content, w /% ≥ 98.0 Appendix A Refractive index (20 ℃) 1.501 ~ 1.509 GB/T 14454.4 Relative density (25 ℃/25 ℃) 1.007 ~ 1.033 GB/T 11540

Appendix A

B.2.4 chromatographic oven temperature. 110 ℃ thermostat 10min, then linear temperature programmed from 110 deg.] C to 200 ℃, a rate of 10 ℃/min, and finally 200 ℃ thermostat 10min. B.2.5 Inlet temperature. 230 ℃. B.2.6 Detector temperature. 230 ℃. B.2.7 Detector. flame ionization detector. B.2.8 Carrier gas. nitrogen. B.2.9 carrier gas flow rate. head pressure 60kPa. B.2.10 Injection volume. about 0.2μL. B.2.11 split ratio. 100.1. ......

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