GB 1886.292-2016 English PDF

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GB 1886.292-2016: National Food Safety Standard -- Food Additives - 2, 3, 5-trimethyl pyrazine
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB 1886.292-2016	109	Add to Cart	2 days	National Food Safety Standard -- Food Additives - 2, 3, 5-trimethyl pyrazine	Valid

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Basic data

Standard ID: GB 1886.292-2016 (GB1886.292-2016)
Description (Translated English): National Food Safety Standard -- Food Additives - 2, 3, 5-trimethyl pyrazine
Sector / Industry: National Standard
Classification of Chinese Standard: X40
Word Count Estimation: 5,593
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 1886.292-2016: National Food Safety Standard -- Food Additives - 2, 3, 5-trimethyl 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.
(Food safety national standard - Food additive - 2, 3, 5-trimethylpyrazine) National Standards of People's Republic of China National Food Safety Standard Food additive 2,3,5-trimethyl 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 additive 2,3,5-trimethyl pyrazine

1 Scope

This standard applies to from 1,2-propanediamine and 2-butanone or 3-hydroxy-2,3,5-trimethyl-butanedione additive for raw materials of food Pyrazine. 2 Chemical name, molecular formula, structural formula and relative molecular mass 2.1 Chemical Name 2,3,5-trimethyl pyrazine Formula 2.2 C7H10N2 2.3 formula 2.4 Molecular Weight 122.17 (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 The aroma of roasted nuts, roasted potatoes 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 2,3,5-trimethyl pyrazine content, w /% ≥ 98.0 Appendix A Refractive index (20 ℃) 1.500 ~ 1.509 GB/T 14454.4 Relative density (25 ℃/25 ℃) 0.960 ~ 0.990 GB/T 11540

Appendix A

Determination of Content of 2,3,5-trimethyl pyrazine 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. Food Additives 2,3,5-trimethyl pyrazine and operating conditions of the gas chromatogram see Appendix B.

Appendix B

Food Additives 2,3,5-trimethyl pyrazine and operating conditions of a gas chromatograph (Area normalization method) B.1 food additives 2,3,5-trimethyl pyrazine gas chromatogram 2,3,5-trimethyl pyrazine food additive gas chromatography is shown in Figure B.1. Figure B.1 food additives 2,3,5-trimethyl pyrazine gas chromatogram B.2 operating conditions B.2.1 Column. capillary column, length 30m, internal diameter 0.25mm. B.2.2 stationary phase. polyethylene glycol 20000. B.2.3 film thickness. 0.25μm. B.2.4 chromatographic oven temperature. 120 ℃ thermostat 10min, then linear temperature programmed from 120 deg.] C to 200 ℃, a rate of 10 ℃/min, and finally 200 ℃ thermostat 10min. B.2.5 Inlet temperature. 240 ℃. B.2.6 detector temperature. 240 ℃. B.2.7 Detector. hydrogen 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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