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GB 1886.38-2015 PDF English


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GB 1886.38-2015English85 Add to Cart 0-9 seconds. Auto-delivery. National Food Safety Standard -- Food Additives -- Oil of lavender Valid
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GB 1886.38-2015: PDF in English

GB 1886.38-2015 NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National Food Safety Standard - Food Additives - Oil of lavender 食品添加剂 薰衣草油 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 Technical requirements ... 4  Annex A Determination of characteristic component content ... 6  Annex B Gas chromatogram of food additive, oil of lavender (area normalization method) ... 7  Foreword This Standard replaces the part of food additives in GB/T 12653-2008 “Oil of lavender China”. Compared with GB/T 12653-2008, the main changes in this Standard are as follows: - modified the standard’s name to “National Food Safety Standard - Food Additives - Oil of lavender”. National Food Safety Standard - Food Additives - Oil of lavender 1 Scope This Standard applies to the food additive lavender oil that is extracted from the flowering part of Chinese lavender (Lavandula angustifolia Mill.) by steam distillation. 2 Technical requirements 2.1 Sensory requirements The sensory requirements shall meet the requirements in Table 1. Annex A Determination of characteristic component content A.1 Instruments and equipment A.1.1 Chromatograph: according to the provisions in Clause 5 of GB/T 11538- 2006. A.1.2 Column: capillary column. A.1.3 Detector: hydrogen flame ionization detector. A.2 Determination method Area normalization method: determine the content according to 10.4 in GB/T 11538-2006. A.3 Repeatability and result expression In accordance with 11.4 in GB/T 11538-2006. See Annex B for gas chromatogram (area normalization method) of food additive, oil of lavender. ......
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.