GB 1886.281-2016 English PDF

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GB 1886.281-2016: National Food Safety Standard -- Food Additives -- Citronellal
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB 1886.281-2016	139	Add to Cart	3 days	National Food Safety Standard -- Food Additives -- Citronellal	Valid

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Basic data

Standard ID: GB 1886.281-2016 (GB1886.281-2016)
Description (Translated English): National Food Safety Standard -- Food Additives -- Citronellal
Sector / Industry: National Standard
Classification of Chinese Standard: X40
Word Count Estimation: 7,731
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 1886.281-2016: National Food Safety Standard -- Food Additives -- Citronellal

---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 - Citronellal) National Standards of People's Republic of China National Food Safety Standard Food additives citronellal 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 citronellal

1 Scope

This standard applies to the lemon eucalyptus oil or citronella oil was isolated as the raw material, or added as a raw material in citral by chemical reaction of a food Agent citronellal. 2 Chemical name, molecular formula, structural formula and relative molecular mass 2.1 Chemical Name 3,7-dimethyl-6-octenal Formula 2.2 C10H18O 2.3 formula 2.4 Molecular Weight 154.25 (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 Colorless to pale yellow liquid The sample was placed in a cuvette, were visually observed Qiang Lie aroma of lemon, lemongrass, rose-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 Citronellal content, w /% ≥ 85.0 (citronella oil or lemon eucalyptus oil as raw materials) 96.0 (citral as raw materials)

Appendix A

Acid number (as KOH)/(mg/g) ≤ 3.0 GB/T 14455.5 Refractive index (20 ℃) 1.446 ~ 1.456 GB/T 14454.4 Relative density (25 ℃/25 ℃) 0.845 ~ 0.860 GB/T 11540

Appendix A

Determination of aldehyde content of citronella 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. amount of this product was dissolved in 0.05mL 1mL95% (volume fraction) of ethanol, shake up. Direct measurement or sampling. 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 and citronellal GC operating conditions Referring to Appendix B, appendix C, Appendix D.

Appendix B

Citronella oil as a raw material of food additives citronellal GC operating conditions and FIG. (Area normalization method) B.1 citronella oil as raw material in food additive gas chromatogram citronellal Citronella oil as a raw material of food additives citronellal gas chromatography is shown in Figure B.1. Description. 1 --- citronellal; 2 --- linalool; 3 --- isopulegol. Figure B.1 citronella oil as raw material in food additive gas chromatogram citronellal B.2 operating conditions B.2.1 Column. capillary column, length 30m, internal diameter 0.32mm. B.2.2 stationary phase. nitro-terephthalic acid-modified polyethylene glycol. B.2.3 film thickness. 0.5μm. B.2.4 chromatographic oven temperature. 80 deg.] C from linear temperature programmed to 240 ℃, a rate of 4 ℃/min, and then at 240 deg.] C thermostat 10min. 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. B.2.9 Column Flow. 1mL/min. B.2.10 Injection volume. 0.2μL. B.2.11 split ratio. 120.1.

Appendix C

Lemon eucalyptus oil as a raw material of food additives citronellal GC operating conditions and FIG. (Area normalization method) C.1 lemon eucalyptus oil as a raw material of food additives citronellal gas chromatogram Lemon eucalyptus oil as a raw material of food additives citronellal gas chromatography is shown in Figure C.1. Description. 1 --- Ethanol (solvent); 2 --- citronellal; 3 --- isopulegol. FIG C.1 lemon eucalyptus oil as a raw material of food additives citronellal gas chromatogram C.2 operating conditions C.2.1 Column. capillary column, length 30m, internal diameter 0.32mm. C.2.2 stationary phase. polyethylene glycol 20000. C.2.3 film thickness. 0.25μm. C.2.4 chromatographic oven temperature. 105 ℃ thermostat 1min, followed by a linear temperature programmed from 105 ℃ to 185 ℃, a rate of 7.5 ℃/min, and finally Temperature 185 deg.] C 15min. C.2.5 Inlet temperature. 250 ℃. C.2.6 Detector temperature. 280 ℃. C.2.7 Detector. hydrogen flame ionization detector. C.2.8 Carrier gas. nitrogen. C.2.9 front column pressure. 36.5kPa. C.2.10 injection volume. 1.0μL. D.2.10 injection volume. 0.2μL. D.2.11 split ratio. 120.1. ......

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