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GB 1886.16-2015 English PDF

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GB 1886.16-2015: National Food Safety Standard -- Food Additives -- Vanillin
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GB 1886.16-2015: National Food Safety Standard -- Food Additives -- Vanillin

---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GB1886.16-2015
GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National Food Safety Standard - Food Additives - Vanillin ISSUED ON: SEPTEMBER 22, 2015 IMPLEMENTED ON: MARCH 22, 2016 Issued by: National Health and Family Planning Commission of the People's Republic of China

Table of Contents

Foreword ... 3 1 Scope ... 4 2 Chemical name, molecular formula, structural formula and relative molecular mass ... 4 3 Technical requirements ... 4 Annex A Determination of vanillin content ... 6 Annex B Gas chromatogram of food additive - vanillin ... 7 Annex C Method for measuring loss on drying ... 9 National Food Safety Standard - Food Additives - Vanillin

1 Scope

This Standard is applicable to food additive - vanillin, which is prepared by chemical reaction with guaiacol or sulfite pulp waste liquid lignin or p-cresol as raw materials. 2 Chemical name, molecular formula, structural formula and relative molecular mass 2.1 Chemical name 3-methoxy-4-hydroxybenzaldehyde 2.2 Molecular formula C8H8O3 2.3 Structural formula 2.4 Relative molecular mass 152.15 (according to 2007 international relative atomic mass).

3 Technical requirements

3.1 Sensory requirements The sensory requirements shall meet the requirements of Table 1.

Annex A

Determination of vanillin content A.1 Instruments and equipment A.1.1 Chromatograph: according to the provisions of Clause 5 in GB/T 11538- 2006 or GB/T 11539-2008. A.1.2 Column: capillary column or packed column. A.1.3 Detector: hydrogen flame ionization detector. A.2 Determination method Sample preparation: Weigh 1g of the sample and dissolve it in 10mL of 95% (volume fraction) ethanol. Shake well and leave for later use (use within 30min). Area normalization method: Determine the content according to 10.4 in GB/T 11538-2006 or GB/T 11539-2008. A.3 Repeatability and result presentation According to GB/T 11538-2006 or 11.4 in GB/T 11539-2008. See Annex B for the gas chromatogram of food additive - vanillin (area normalization method). ......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.

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