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GB 1886.207-2016 English PDF

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GB 1886.207-2016: Food additive -- Oil of cassia
Status: Valid
Standard IDUSDBUY PDFLead-DaysStandard Title (Description)Status
GB 1886.207-2016119 Add to Cart 3 days Food additive -- Oil of cassia Valid

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Basic data

Standard ID: GB 1886.207-2016 (GB1886.207-2016)
Description (Translated English): Food additive -- Oil of cassia
Sector / Industry: National Standard
Classification of Chinese Standard: X40
Word Count Estimation: 6,633
Date of Issue: 2016-08-31
Date of Implementation: 2017-01-01
Older Standard (superseded by this standard): GB 11958-1989
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 1886.207-2016: Food additive -- Oil of cassia

---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 - Chinese cinnamon oil) National Standards of People's Republic of China National Food Safety Standard Food Additives China cinnamon oil 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 11958-1989 "Food Additives cinnamon oil." This standard compared with GB 11958-1989, the main changes are as follows. --- Aroma from "China has the characteristic aroma of cinnamon oil" to "cinnamaldehyde similar characteristic aroma"; --- Added "feature component content" indicators; --- Remove the "taste" and "heavy metal" technology requirements. National Food Safety Standard Food Additives China cinnamon oil

1 Scope

This standard applies by steam distillation from the growth in the southern Chinese cinnamon (Cinnamomumaromaticum Nees, syn. CinnamomumCassiaNeesexBlume) leaves and/or branches extract food additives Chinese cinnamon oil.

2 Technical Requirements

2.1 Sensory requirements Sensory requirements shall comply with the requirements of Table 1. Table 1 Sensory requirements Project requires test methods Light yellow to reddish brown color Liquid state The sample was placed in a cuvette, were visually observed Cinnamic aldehyde aroma similar characteristic aroma GB/T 14454.2 2.2 Physical indicators Physical and chemical indicators should be consistent with the provisions of Table 2. Table 2. Physical and chemical indicators Item Index Test Method The relative density (20 ℃/20 ℃) 1.052 ~ 1.070 GB/T 11540 Refractive index (20 ℃) 1.600 ~ 1.614 GB/T 14454.4 Miscibility (20 ℃) 1 volume of the sample is miscible in 3 volumes of 70% (Volume fraction) ethanol as a clear solution GB/T 14455.3 Acid value (in dollars KOH)/(mg/g) ≤ 15.0 GB/T 14455.5 Carbonyl compound content (expressed as cinnamic aldehyde) /% ≥ 80.0 GB/T 14454.13-2008 in The first method Characteristic component content, w /% Trans-cinnamic aldehyde ≥ 74.0 0.5 Coumarin 4 Trans-o-methoxycinnamaldehyde 3-15

Appendix A

Appendix A

Determination of characteristic component 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 According to GB/T 11538-2006 provisions in 11.4, shall comply with the requirements. Food Additives China cinnamon oil gas chromatogram and operating conditions, see Appendix B.

Appendix B

Food Additives China cinnamon oil gas chromatogram and operating conditions (Area normalization method) B.1 food additives Chinese cinnamon oil gas chromatogram Food Additives China cinnamon oil and gas chromatography is shown in Figure B.1. Explanation. 1 --- styrene; 2 --- benzaldehyde; 3 --- salicylaldehyde; 4 --- acetophenone; 5 --- phenyl ethyl alcohol; 6 --- hydrocinnamaldehyde; 7 --- cis-cinnamic aldehyde; 8 --- trans-cinnamic aldehyde; . 9 --- cinnamon alcohol; 10 --- eugenol; --- Coumarin. 11; 12 --- cinnamyl acetate; 13 --- trans-o-methoxy cinnamic aldehyde; 14 --- methoxy cinnamic acid ester. Figure B.1 food additives Chinese cinnamon oil gas chromatogram B.2 operating conditions B.2.1 Column. capillary column length 60m, an inner diameter of 0.25mm. B.2.2 stationary phase. 100% dimethyl polysiloxane. B.2.3 film thickness. 0.25μm. B.2.4 chromatography oven temperature. linear temperature programmed from 80 ℃ to 230 ℃, the rate of 3 ℃/min, and then heated at 230 ℃ 40min. 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. 54kPa. B.2.10 Injection volume. 0.2μL. B.2.11 Split ratio. 100.1.
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