GB 1886.120-2015 English PDF

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GB 1886.120-2015: National Food Safety Standard -- Food Additives -- Caproic acid
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB 1886.120-2015	129	Add to Cart	3 days	National Food Safety Standard -- Food Additives -- Caproic acid	Valid

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Basic data

Standard ID: GB 1886.120-2015 (GB1886.120-2015)
Description (Translated English): National Food Safety Standard -- Food Additives -- Caproic acid
Sector / Industry: National Standard
Classification of Chinese Standard: X40
Classification of International Standard: 67.220.20
Word Count Estimation: 6,673
Date of Issue: 2015-09-22
Date of Implementation: 2016-03-22
Regulation (derived from): PRC National Health and Family Planning Commission 2015 No.8
Issuing agency(ies): National Health and Family Planning Commission of the People's Republic of China
Summary: This standard applies to octane alcohol (octanol -2) as raw materials obtained by oxidation, or low-carbon fatty acids as raw materials obtained by separation of food additives hexanoic acid.

GB 1886.120-2015: National Food Safety Standard -- Food Additives -- Caproic acid

---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 standards for food additives acid) National Standards of People's Republic of China National Food Safety Standard Food additive acid Issued on. 2015-09-22 2016-03-22 implementation People's Republic of China National Health and Family Planning Commission released National Food Safety Standard Food additive acid

1 Scope

This standard applies to octanol (octyl -2) as a raw material obtained by oxidation, or with carbon fatty acid as a raw material obtained by the separation of food additives Additives acid. 2 chemical name, molecular formula, molecular mass and structural formula 2.1 Chemical Name Caproate Formula 2.2 C6H12O2 2.3 formula 2.4 relative molecular mass 116.16 (according to 2007 international relative atomic mass)

3 Technical requirements

3.1 Sensory requirements Sensory requirements shall comply with the requirements of Table 1. Table 1 Sensory requirements Project requires test methods Colorless or light yellow color State oily liquid The sample was placed in a cuvette, were visually observed Aroma of cheese, sweat smell like 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 Acid content, w /% ≥ 98.0 Appendix A Refractive index (20 ℃) 1.4150 ~ 1.4180 GB/T 14454.4 The relative density (25 ℃/25 ℃) 0.923 ~ 0.928 GB/T 11540

Appendix A

Determination of acid content A.1 instruments and equipment A.1.1 chromatograph. According to GB/T 11538-2006 provisions in Chapter 5. A.1.2 Column. capillary column. A.1.3 Detector. Hydrogen flame ionization detector. A.2 Determination Area normalization method. According to GB/T 11538-2006 10.4 Determination. A.3 repeatability and results are shown Performed according to GB/T 11538-2006 11.4 provisions. Food Additives acid gas chromatograph (area normalization method) See Appendix B.

Appendix B

Food Additives acid gas chromatogram (Area normalization method) B.1 food additive acid gas chromatogram Food Additives acid gas chromatography is shown in Figure B.1. Figure B.1 food additive acid gas chromatogram B.2 operating conditions B.2.1 Column. capillary column length 30m, an inner diameter of 0.25mm. B.2.2 stationary phase. polyethylene glycol. B.2.3 film thickness. 0.25μm. B.2.4 chromatography oven temperature. linear temperature programmed from 80 ℃ ~ 200 ℃, the rate of 3 ℃/min. B.2.5 Inlet temperature. 220 ℃. B.2.6 detector temperature. 220 ℃. B.2.7 Detector. Hydrogen flame ionization detector. B.2.8 carrier gas. nitrogen. B.2.9 carrier gas flow rate. 1mL/min. B.2.10 Injection volume. about 0.2μL. B.2.11 Split ratio. 100.1. ......

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