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Food additive -- Natural menthol
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Basic data
Standard ID: GB 1886.199-2016 (GB1886.199-2016)
Description (Translated English): Food additive -- Natural menthol
Sector / Industry: National Standard
Classification of Chinese Standard: X44
Word Count Estimation: 12,153
Date of Issue: 2016-08-31
Date of Implementation: 2017-01-01
Older Standard (superseded by this standard): GB 3862-2006
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 1886.199-2016: Food additive -- Natural menthol
---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 - Natural menthol)
National Standards of People's Republic of China
National Food Safety Standard
Food additives natural menthol
Issued on.2016-08-31
2017-01-01 implementation
People's Republic of China
National Health and Family Planning Commission released
Foreword
This standard replaces GB 3862-2006 "food additives natural menthol."
This standard compared with GB 3862-2006, the main changes are as follows.
--- "A melting point of 41.5 ℃ ~ 44.0 ℃" to "Melting range 41.0 ℃ ~ 44.0 ℃";
--- Added "Menthol" indicators;
--- Delete the words "heavy metal content" and "Arsenic content" requirement.
National Food Safety Standard
Food additives natural menthol
1 Scope
This standard applies to peppermint oil as raw material by freezing crystallization separation obtained food additives natural menthol.
2 chemical name, molecular formula, molecular mass and structural formula
2.1 Chemical Name
l-1- methyl-4-isopropyl-cyclohexanol -3
Formula 2.2
C10H20O
2.3 formula
2.4 relative molecular mass
156.27 (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 colorless
State transparent prismatic or needle-like crystals
The sample is placed on a clean white paper, were visually observed
Pleasant aroma of mint-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 ℃) 1g sample soluble in 5mL90% (volume fraction) ethanol GB/T 14455.3
Menthol, w /% ≥ 99.0 Appendix A
Melting range/℃ 41.0 ~ 44.0 GB/T 14457.3
After evaporation residue content /% ≤ 0.05 GB/T 14454.6
Specific rotation (25 ℃) -50 ° ~ -49 ° GB/T 14454.5
Appendix A
Determination of Menthol
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.
Sample Preparation. Weigh 2g sample was dissolved in 1mL of anhydrous ethanol, shake spare.
A.3 repeatability and results are shown
According to GB/T 11538-2006 provisions in 11.4, shall comply with the requirements.
Food Additives Menthol gas chromatograph and operating conditions, see Appendix B.
Appendix B
Food additives natural menthol gas chromatograph and operating conditions
(Area normalization method)
B.1 food additives natural menthol gas chromatogram
Food additives natural menthol GC is shown in Figure B.1.
Explanation.
1 --- Ethanol (solvent);
2 --- menthol.
Figure B.1 food additives natural menthol 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 20000.
B.2.3 film thickness. 0.25μm.
B.2.4 chromatography oven temperature. linear temperature program from 100 ℃ to 150 ℃, the rate of 2.5 ℃/min, and then heated at 150 ℃ 10min.
B.2.5 inlet temperature. 230 ℃.
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. 103kPa
B.2.10 Injection volume. 0.1μL.
B.2.11 Split ratio. 100.1.
......
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