GB 1886.282-2016 English PDF

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GB 1886.282-2016: National Food Safety Standard -- Food Additives -- Maltol
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB 1886.282-2016	109	Add to Cart	2 days	National Food Safety Standard -- Food Additives -- Maltol	Valid

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Basic data

Standard ID: GB 1886.282-2016 (GB1886.282-2016)
Description (Translated English): National Food Safety Standard -- Food Additives -- Maltol
Sector / Industry: National Standard
Classification of Chinese Standard: X40
Word Count Estimation: 5,531
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 1886.282-2016: National Food Safety Standard -- Food Additives -- Maltol

---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 - Maltol) National Standards of People's Republic of China National Food Safety Standard Food additives maltol 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 maltol

1 Scope

This standard applies to a food additive maltol furfural obtained. 2 Chemical name, molecular formula, structural formula and relative molecular mass 2.1 Chemical Name Formula 2.2 C6H6O3 2.3 formula 2.4 Molecular Weight 126.11 (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 Crystalline powder The sample is placed on a clean white paper, were visually Observed Aroma caramel - creamy 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 Maltol content, w /% ≥ 99.0 Appendix A Melting range/℃ 160 ~ 164 GB/T 14457.3 Water, w /% ≤ 0.5 GB/T 6283

Appendix A

Determination of maltol 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. Sample Preparation. Weigh 1g of this product was dissolved in 20mL of absolute 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 additive gas chromatogram maltol and operating conditions see Appendix B.

Appendix B

Food additives maltol GC operating conditions and FIG. (Area normalization method) B.1 food additive gas chromatogram maltol Food additives maltol gas chromatography is shown in Figure B.1. Description. 1 --- Ethanol (solvent); 2 --- maltol. Figure B.1 food additive gas chromatogram maltol B.2 operating conditions B.2.1 Column. capillary column, length 25m ~ 50m, internal diameter 0.25mm. B.2.2 stationary phase. polyethylene glycol 20000. B.2.3 film thickness. 0.25μm. B.2.4 chromatographic oven temperature. 180 ℃ thermostat. B.2.5 Inlet temperature. 250 ℃. B.2.6 detector temperature.200 ℃. B.2.7 Detector. hydrogen flame ionization detector. B.2.8 Carrier gas. nitrogen. B.2.9 carrier gas flow rate. 20mL/min ~ 30mL/min. B.2.10 Injection volume. 1μL. B.2.11 split ratio. 100.1. ......

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