GB 1886.131-2015 English PDF

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GB 1886.131-2015: National Food Safety Standard -- Food Additives - α-amyl cinnamic aldehyde
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB 1886.131-2015	129	Add to Cart	3 days	National Food Safety Standard -- Food Additives - α-amyl cinnamic aldehyde	Valid

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Basic data

Standard ID: GB 1886.131-2015 (GB1886.131-2015)
Description (Translated English): National Food Safety Standard -- Food Additives - ��-amyl cinnamic aldehyde
Sector / Industry: National Standard
Classification of Chinese Standard: X40
Classification of International Standard: 67.220.20
Word Count Estimation: 6,677
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 heptaldehyde and benzaldehyde as raw materials by chemical reaction of the food additive ��-amyl cinnamic aldehyde.

GB 1886.131-2015: National Food Safety Standard -- Food Additives - α-amyl cinnamic aldehyde

---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 α- amyl cinnamic aldehyde) National Standards of People's Republic of China National Food Safety Standard Food additives α- amyl cinnamic aldehyde 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 additives α- amyl cinnamic aldehyde

1 Scope

This standard applies to heptyl and benzaldehyde as raw materials by a chemical reaction of a food additive α- amyl cinnamic aldehyde. 2 chemical name, molecular formula, molecular mass and structural formula 2.1 Chemical Name Formula 2.2 C14H18O 2.3 formula 2.4 relative molecular mass 202.28 (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 Pale yellow color Liquid state The sample was placed in a cuvette, were visually observed Intense floral aroma with jasmine 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 Solubility (25 ℃) 1mL sample soluble in 5mL80% (volume fraction) ethanol GB/T 14455.3 α- amyl cinnamic aldehyde content, w /% ≥ 97.0 Appendix A Acid value (in dollars KOH)/(mg/g) ≤ 5.0 GB/T 14455.5 Refractive index (20 ℃) 1.5540 ~ 1.5620 GB/T 14454.4 The relative density (25 ℃/25 ℃) 0.962 ~ 0.969 GB/T 11540

Appendix A

Determination of α- amyl cinnamic aldehyde 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 α- amyl cinnamic aldehyde gas chromatograph (area normalization method) See Appendix B.

Appendix B

Food additives α- amyl cinnamic aldehyde gas chromatogram (Area normalization method) B.1 food additives α- amyl cinnamic aldehyde gas chromatogram Food additives α- amylcinnamaldehyde gas chromatography is shown in Figure B.1. Figure B.1 food additives α- amyl cinnamic aldehyde gas chromatogram B.2 operating conditions B.2.1 Column. capillary column length 30m, an inner diameter of 0.32mm. B.2.2 stationary phase. 5% phenyl methyl polysiloxane. B.2.3 film thickness. 0.25μm. B.2.4 chromatography oven temperature. linear temperature program from 100 ℃ ~ 200 ℃, the rate of 5 ℃/min. B.2.5 Inlet temperature. 250 ℃. B.2.6 detector temperature. 250 ℃. B.2.7 Detector. Hydrogen flame ionization detector. B.2.8 carrier gas. nitrogen. Before B.2.9 column pressure. 50kPa. B.2.10 Injection volume. about 0.2μL. B.2.11 split ratio. 65.1. ......

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