GB 1886.193-2016 English PDF

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GB 1886.193-2016: National Food Safety Standard -- Food Additives -- Ethyl Propionate
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB 1886.193-2016	109	Add to Cart	2 days	National Food Safety Standard -- Food Additives -- Ethyl Propionate	Valid

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Basic data

Standard ID: GB 1886.193-2016 (GB1886.193-2016)
Description (Translated English): National Food Safety Standard -- Food Additives -- Ethyl Propionate
Sector / Industry: National Standard
Classification of Chinese Standard: X40
Word Count Estimation: 5,531
Date of Issue: 2016-08-31
Date of Implementation: 2017-01-01
Regulation (derived from): Announcement of the State Administration of Public Health and Family Planning 2016 No.11
Issuing agency(ies): National Health and Family Planning Commission of the People's Republic of China, State Food and Drug Administration

GB 1886.193-2016: National Food Safety Standard -- Food Additives -- Ethyl Propionate

---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.
(Food safety national standard - Food additive - Propionate) National Standards of People's Republic of China National standards for food safety Food Additives Propionate 2016-08-31 released 2017-01-01 Implementation People's Republic of China National Health and Family Planning Commission released National standards for food safety Food Additives Propionate

1 Scope

This standard applies to propionic acid and ethanol as raw materials by chemical reaction of the food additive ethyl propionate. 2 chemical name, molecular formula, structural formula and relative molecular mass 2.1 Chemical name Ethyl propionate 2.2 Molecular formula C5H10O2 2.3 Structural formula 2.4 Relative molecular mass 102.13 (according to the.2007 International Relative Atomic Quality)

3 technical requirements

3.1 sensory requirements Sensory requirements shall comply with the requirements of Table 1. Table 1 sensory requirements The project requires a test method Color and colorless State liquid The sample was placed in a colorimetric tube and visually observed Aroma aroma, rum - 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 Ethyl propionate content, w /% ≥ 97.0 Appendix A Acid value (in KOH)/(mg/g) ≤ 2.0 GB/T 14455.5 Refractive index (20 ° C) 1.383 ~ 1.385 GB/T 14454.4 Relative density (25 ℃/25 ℃) 0.886 ~ 0.889 GB/T 11540

Appendix A

Determination of ethyl propionate content A.1 Instruments and equipment A.1.1 chromatograph. according to GB/T 11538-2006 in Chapter 5 of the provisions. A.1.2 Column. Capillary column. A.1.3 Detector. Hydrogen flame ionization detector. A.2 Determination method Area normalization method. according to GB/T 11538-2006 10.4 determination of content. A.3 repeatability and result representation According to GB/T 11538-2006 11.4 provisions, should meet the requirements. Food additives Propionate gas chromatograms and operating conditions are described in Appendix B.

Appendix B

Food Additives - Ethyl Acetate Gas Chromatography and Operating Conditions (Area normalization method) B.1 Food additive Propionate Ethyl acetate Gas chromatogram Food additives Propionate Ethyl acetate Gas chromatograms are shown in Figure B.1. Figure B.1 Food additive Propionate Ethyl acetate Gas chromatogram B.2 Operating conditions B.2.1 Column. capillary column, length 30m, inner diameter 0.32mm. B.2.2 Stationary phase. (5% phenyl) -methylpolysiloxane. B.2.3 Film thickness. 0.25 μm. B.2.4 Chromatographic furnace temperature. 80 ℃ constant temperature. B.2.5 Inlet temperature..200 ° C. B.2.6 Detector temperature. 250 ° C. B.2.7 Detector. Hydrogen flame ionization detector. B.2.8 Carrier gas. nitrogen. B.2.9 Pre-column pressure. 50 kPa. B.2.10 Injection volume. 0.2 μL. B.2.11 Split ratio. 75. 1. ......

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