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National Food Safety Standard -- Food Additives -- Jasmine aldehyde (also known as piperonal)
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Basic data
Standard ID: GB 1886.279-2016 (GB1886.279-2016)
Description (Translated English): National Food Safety Standard -- Food Additives -- Jasmine aldehyde (also known as piperonal)
Sector / Industry: National Standard
Classification of Chinese Standard: X40
Word Count Estimation: 6,679
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 1886.279-2016: National Food Safety Standard -- Food Additives -- Jasmine aldehyde (also known as piperonal)
---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 - Jasmine aldehyde (also known as piperonal))
National Standards of People's Republic of China
National Food Safety Standard
Food additives piperonal (aka piperonal)
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 piperonal (aka piperonal)
1 Scope
This standard applies to a food additive or oil of sassafras, oil or Xianggui safrole or 1,2-methylenedioxy benzene as raw materials obtained
Piperonal (aka piperonal).
2 Chemical name, molecular formula, structural formula and relative molecular mass
2.1 Chemical Name
3,4-dioxo-methylene benzaldehyde
Formula 2.2
C8H6O3
2.3 formula
2.4 Molecular Weight
150.13 (according to 2007 international relative atomic mass)
3 Technical requirements
3.1 Sensory requirements
Sensory requirements shall comply with the requirements in Table 1.
Table 1 Sensory requirements
Project requires test methods
Color
status
White or colorless
crystallization
The sample is placed on a clean white paper, were visually
Observed
The aroma of sweet, floral, spicy 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
Heliotropine content, w /% ≥ 98.0 Appendix A
Acid number (as KOH)/(mg/g) ≤ 3.0 GB/T 14455.5
Freezing point/℃ ≥ 35.0 GB/T 14454.7
Appendix A
Determination of aldehyde content of foreign jasmine
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.
Sample Preparation. Weigh 1g sample was dissolved in 4mL of anhydrous ethanol, shake up.
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 piperonal gas chromatogram and operating conditions see Appendix B.
Appendix B
Food additives piperonal GC operating conditions and FIG.
(Area normalization method)
B.1 food additive gas chromatogram piperonal
Food additives piperonal gas chromatography is shown in Figure B.1.
Description.
1 --- Ethanol (solvent);
......
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