GB 1886.167-2015 English PDF

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GB 1886.167-2015: National Food Safety Standard -- Food Additives -- Nethole
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB 1886.167-2015	149	Add to Cart	3 days	National Food Safety Standard -- Food Additives -- Nethole	Valid

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Basic data

Standard ID: GB 1886.167-2015 (GB1886.167-2015)
Description (Translated English): National Food Safety Standard -- Food Additives -- Nethole
Sector / Industry: National Standard
Classification of Chinese Standard: X40
Word Count Estimation: 7,727
Date of Issue: 2015-09-22
Date of Implementation: 2016-03-22
Older Standard (superseded by this standard): GB 23489-2009
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

GB 1886.167-2015: National Food Safety Standard -- Food Additives -- Nethole

---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 anethole) National Standards of People's Republic of China National Food Safety Standard Food Additives anethole Issued on. 2015-09-22 2016-03-22 implementation People's Republic of China National Health and Family Planning Commission released

Foreword

This standard replaces GB 23489-2009 "Food Additives anethole (natural)." This standard compared with GB 23489-2009, the main changes are as follows. --- Standard name was changed to "national food safety standards for food additives anise brain." National Food Safety Standard Food Additives anethole

1 Scope

This standard applies to star anise oil as raw material, through efficient fractionation and/or freeze crystallization method were food additives anise Hong brain. 2 chemical name, molecular formula, molecular mass and structural formula 2.1 Chemical Name The trans-propenyl anisole Formula 2.2 C10H12O 2.3 formula 2.4 relative molecular mass 148.21 (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 Color white to pale yellow or colorless to pale yellow Solidified or liquid state The sample is placed on a clean white or color than the inner tube, were visually observed Aroma of star anise-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 or 1g sample soluble in 3mL90% (volume fraction) ethanol GB/T 14455.3 Trans-anethole content, w /% ≥ 99.0 Appendix A Cis-anethole content, w /% ≤ 0.2 Appendix A Refractive index (25 ℃) 1.5570 ~ 1.5620 GB/T 14454.4 The relative density (25 ℃/25 ℃) 0.983 ~ 0.988 GB/T 11540 Heavy metals (Pb)/(mg/kg) ≤ 10.0 GB 5009.74

Appendix A

Determination of trans-anethole content of cis-anethole 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 anethole gas chromatograph (area normalization method) See Appendix B.

Appendix B

Food additive gas chromatogram anethole (Area normalization method) B.1 food additives anethole gas chromatogram Food Additives anethole gas chromatography is shown in Figure B.1. Explanation. 1 --- cis-anethole; 2 --- trans-anethole. Figure B.1 food additives anethole 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. 170 ℃ constant temperature. B.2.5 inlet temperature. 210 ℃. B.2.6 detector temperature. 260 ℃. B.2.7 Detector. Hydrogen flame ionization detector. B.2.8 carrier gas. nitrogen. Before B.2.9 column pressure. 60kPa. B.2.10 Injection volume. 0.1μL. B.2.11 Split ratio. 100.1. 5102- 761.6881 ......

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