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National Food Safety Standard -- Food Additives -- Blanco Leaf Oil
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Basic data
Standard ID: GB 1886.276-2016 (GB1886.276-2016)
Description (Translated English): National Food Safety Standard -- Food Additives -- Blanco Leaf Oil
Sector / Industry: National Standard
Classification of Chinese Standard: X40
Word Count Estimation: 10,137
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 1886.276-2016: National Food Safety Standard -- Food Additives -- Blanco Leaf Oil
---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 - White leaf oil)
National Standards of People's Republic of China
National Food Safety Standard
Food additives Bai Lan leaf oil
Published 2016-08-31
2017-01-01 implementation
People's Republic of China
National Health and Family Planning Commission issued
National Food Safety Standard
Food additives Bai Lan leaf oil
1 Scope
This standard applies to the system by steam distillation from the Magnoliaceae Bai Lan (Micheliaalba) obtained in leaves of fresh food additive Bai Lan
Leaf oil.
2 Technical Requirements
2.1 Sensory requirements
Sensory requirements shall comply with the requirements in Table 1.
Table 1 Sensory requirements
Project requires test methods
Pale yellow to yellow-green color
Liquid state
The sample was placed in a cuvette, were visually observed
GB aroma characteristic aroma Bai Lan leaf/T 14454.2
2.2 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
Relative density (20 ℃/20 ℃) 0.850 ~ 0.900 GB/T 11540
Refractive index (20 ℃) 1.455 ~ 1.480 GB/T 14454.4
Optical rotation (20 ℃) -16 ° ~ -7 ° GB/T 14454.5
Miscibility of (20 ℃)
1 volume of the sample is miscible in 3 volumes of 70% (by volume
Score) in ethanol, a clear solution
GB/T 14455.3
Acid number (as KOH)/(mg/g) ≤ 5 GB/T 14455.5
Linalool content, w /% ≥ 70 Appendix A
Appendix A
Determination of linalool content
A.1 instruments and equipment
A.1.1 Chromatography. in GB/T 11538-2006 specified in Chapter 5.
A.1.2 Column. capillary column.
A.1.3 Detector. hydrogen flame ionization detector.
A.2 Determination
Area normalization method. Press the GB/T 11538-2006 Determination 10.4.
A.3 repeatability and results are expressed
11538-2006 carried out in accordance with the provisions of 11.4 GB/T , should meet the requirements.
Food additives Bai Lan leaf oil gas chromatography and the operating conditions of FIG see Appendix B.
Appendix B
Food additives Bai Lan leaf oil gas chromatography and the operating conditions of FIG.
(Area normalization method)
B.1 food additives leaves the Gas Chromatography FIG Bai Lan
Food additives Bai Lan leaf oil gas chromatography is shown in Figure B.1.
Description.
1 --- trans -β- ocimene;
2 --- cis -β- ocimene;
3 --- linalool;
4 --- β--elemene;
5 --- trans -β- caryophyllene;
6 --- α- caryophyllene;
7 --- γ- cadinene;
8 --- β- ethylenically Cnidium;
9 --- α- Cnidium alkenyl;
10 --- δ- cadinene;
--- nerol. 11;
12 --- geraniol;
13 is --- caryophyllene oxide;
14 --- methyl eugenol;
15 --- nerolidol;
16 --- hexanoic acid phenethyl ester;
17 --- α- cadinol;
18 is --- methyl iso-eugenol.
Figure B.1 food additives leaves the Gas Chromatography FIG Bai Lan
B.2 operating conditions
B.2.1 Column. capillary column, length 30m, an inner diameter of about 0.32mm.
B.2.2 stationary phase. polyethylene glycol 20000.
B.2.3 film thickness. 0.50μm.
B.2.4 chromatographic oven temperature. 80 ℃ thermostat 8min, then linear temperature programmed from 80 deg.] C to 100 ℃, a rate of 2 ℃/min; 100 ℃ thermostat
8min, then deg.] C from 100 to 200 ℃, a rate of 5 ℃/min, 200 ℃ thermostat 10min; and from 200 ℃ to 220 ℃, a rate of 10 ℃/min,
Finally, at 220 deg.] C thermostat 8min.
B.2.5 Inlet temperature. 250 ℃.
B.2.6 Detector temperature. 280 ℃.
B.2.7 Detector. hydrogen flame ionization detector.
B.2.8 Carrier gas. nitrogen.
B.2.9 carrier gas flow rate. 1mL/min.
B.2.10 Injection volume. about 0.2μL.
B.2.11 split ratio. 80.1.
......
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