GB 1886.206-2016 English PDF

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GB 1886.206-2016: National Food Safety Standard -- Food Additives -- L-carvone
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB 1886.206-2016	109	Add to Cart	2 days	National Food Safety Standard -- Food Additives -- L-carvone	Valid

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Basic data

Standard ID: GB 1886.206-2016 (GB1886.206-2016)
Description (Translated English): National Food Safety Standard -- Food Additives -- L-carvone
Sector / Industry: National Standard
Classification of Chinese Standard: X44
Word Count Estimation: 5,587
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 1886.206-2016: National Food Safety Standard -- Food Additives -- L-carvone

---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 - L-carvone) National Standards of People's Republic of China National standards for food safety Food additives l-carvone 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 l-carvone

1 Scope

This standard applies to d-limonene as a raw material by chemical reaction, or to spearmint oil as a raw material from the separate food additives l-incense Celosterone. 2 chemical name, molecular formula, structural formula and relative molecular mass 2.1 Chemical name 2.2 Molecular formula C10H14O 2.3 Structural formula 2.4 Relative molecular mass 150.22 (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 The project requires a test method Colorless to pale strawberry color State liquid The sample was placed in a colorimetric tube and visually observed Aroma - Aroma - like aroma 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 ° C) 1 mL of the sample is fully dissolved in 2 mL of 70% by volume ethanol. GB/T 14455.3 l-carvone content, w /% ≥ 97.0 Appendix A Refractive index (20 ℃) 1.495 ~ 1.502 GB/T 14454.4 Relative density (25 ℃/25 ℃) 0.956 ~ 0.960 GB/T 11540 Optical rotation (25 ° C) - 62 ° ~ -57 ° GB/T 14454.5

Appendix A

Determination of the content of carvone 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 l-carvone vial diagram and operating conditions see Appendix B.

Appendix B

Food additive l-carvone vial gas chromatogram and operating conditions (Area normalization method) B.1 Food Additive l - Carbentone Gas Chromatogram Food additives l-carvone vials are shown in Figure B.1. Figure B.1 Food additive l-carvone Vapor chromatogram B.2 Operating conditions B.2.1 Column. capillary column, length 60m, inner diameter 0.25mm. B.2.2 Stationary phase. Polyethylene glycol.20000. B.2.3 Film thickness. 0.25 μm. B.2.4 Chromatographic furnace temperature. 150 ℃ constant temperature. B.2.5 Inlet temperature. 250 ° C. B.2.6 Detector temperature. 300 ° C. B.2.7 Detector. Hydrogen flame ionization detector. B.2.8 Carrier gas. nitrogen. B.2.9 Pre-column pressure. 96 kPa. B.2.10 Injection volume. 0.2 μL. B.2.11 Split ratio. 100. 1. ......

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