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National Food Safety Standard -- Food Additives -- Ethyl vanillin
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Basic data
Standard ID: GB 1886.283-2016 (GB1886.283-2016)
Description (Translated English): National Food Safety Standard -- Food Additives -- Ethyl vanillin
Sector / Industry: National Standard
Classification of Chinese Standard: X40
Word Count Estimation: 6,663
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 1886.283-2016: National Food Safety Standard -- Food Additives -- Ethyl vanillin
---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 - Ethyl vanillin)
National Standards of People's Republic of China
National Food Safety Standard
Food additive ethyl vanillin
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 additive ethyl vanillin
1 Scope
This standard applies to o-ethoxy phenol and glyoxylic acid as raw materials obtained food additive ethyl vanillin.
2 Chemical name, molecular formula, structural formula and relative molecular mass
2.1 Chemical Name
Formula 2.2
C9H10O3
2.3 formula
2.4 Molecular Weight
166.18 (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 or slightly yellow
Crystal or crystalline powder
The sample is placed on a clean white paper, were visually
Observed
Qiang Lie aroma of vanilla 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
Ethyl vanillin content, w /% ≥ 98.0 Appendix A
Solubility (25 ℃) 1g sample was dissolved in whole 2mL95% (volume fraction) in ethanol GB/T 14455.3
Melting point/℃ 76.0 ~ 78.0 GB/T 14457.3
Appendix A
Ethyl vanillin Content Determination
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 0.2g of this product was dissolved in 10mL of acetonitrile, 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.
Ethyl vanillin food additive gas chromatogram and operating conditions see Appendix B.
Appendix B
Ethyl vanillin food additive gas chromatogram and operating conditions
(Area normalization method)
B.1 ethyl vanillin food additive gas chromatogram
Ethyl vanillin food additive gas chromatography is shown in Figure B.1.
Description.
1 --- (solvent);
2 --- ethyl vanillin.
Figure B.1 ethyl vanillin food additive gas chromatogram
B.2 operating conditions
B.2.1 Column. capillary column, length 30m, internal diameter 0.32mm.
B.2.2 stationary phase. 100% dimethylpolysiloxane.
B.2.3 film thickness. 0.25μm.
B.2.4 chromatographic oven temperature. 120 ℃ thermostat 2min, followed by a linear temperature programmed from 120 deg.] C to 250 ℃, a rate of 15 ℃/min, and finally
At 250 ℃ with 8min.
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 carrier gas flow rate. 1.2mL/min.
B.2.10 Injection volume. 0.2μL.
B.2.11 Split ratio. 50.1.
......
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