GB 28347-2012 English PDF

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GB 28347-2012: National food safety standards -- Food additives -- Cinnamic acid
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB 28347-2012	139	Add to Cart	3 days	National food safety standards -- Food additives -- Cinnamic acid	Valid

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Basic data

Standard ID: GB 28347-2012 (GB28347-2012)
Description (Translated English): National food safety standards -- Food additives -- Cinnamic acid
Sector / Industry: National Standard
Classification of Chinese Standard: C54;X40
Classification of International Standard: 67.220.20
Word Count Estimation: 6,685
Regulation (derived from): Ministry of Health Bulletin No. 7 of 2012
Issuing agency(ies): Ministry of Health of the People's Republic of China
Summary: This Chinese standard applies to benzaldehyde or cinnamaldehyde for raw materials for food additives cinnamic acid.

GB 28347-2012: National food safety standards -- Food additives -- Cinnamic acid

---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.
National food safety standards .Food additives .Cinnamic acid National Standards of People's Republic of China National standards for food safety Food additives cinnamic acid 2012-04-25 release 2012-06-25 Implementation Issued by the Ministry of Health of the People's Republic of China National standards for food safety Food additives cinnamic acid

1 Scope

This standard applies to benzaldehyde or cinnamaldehyde as raw materials made of food additives cinnamic acid. 2 chemical name, molecular formula, structural formula and relative molecular mass 2.1 Chemical name 3-phenylacrylic acid 2.2 Molecular formula C9H8O2 2.3 Structural formula 2.4 Relative molecular mass 148.16 (according to the.2007 International Relative Atomic Quality)

3 technical requirements

3.1 sensory requirements. should be consistent with the provisions of Table 1. Table 1 sensory requirements The project requires a test method Color white State of crystallization Place the sample on a clean white paper Visual observation Fragrance honey fragrance, flowers GB/T 14454.2 3.2 Physical and chemical indicators. should be consistent with the provisions of Table 2. Table 2 Physical and chemical indicators Item Index Test Method Cinnamic acid content, w /% ≥ 98.0 Appendix A Melting point/℃ ≥ 132.0 GB/T 14457.3

Appendix A

Determination of cinnamic acid content A.1 Instruments and equipment A.1.1 chromatograph. according to GB/T 11538-2006 in Chapter 5 of the provisions. A.1.2 Column. Capillary column. A.1.3 Detector. Hydrogen flame ionization detector. A.2 Determination method Area normalization method. according to GB/T 11538-2006 10.4 determination of content. Sample preparation. Weigh this product 1g dissolved in 5mL anhydrous ethanol, slightly hot, shake back standby. A.3 repeatability and result representation According to GB/T 11538-2006 11.4 implementation of the provisions. Food Additives Cinnamic Acid Typical Gas Chromatography (Area Normalization) See Appendix B.

Appendix B

Food Additives Cinnamic Acid Typical Gas Chromatography (Area normalization method) B.1 Food additive Cinnamic acid Typical gas chromatogram Food additives Cinnamic acid Typical gas chromatograms are shown in Figure B.1. Description. 1 --- solvent; 2 --- cinnamic acid. Figure B.1 Food additive Cinnamic acid Typical gas chromatogram B.2 Operating conditions B.2.1 Column. capillary column, length 30m, inner diameter 0.32mm. B.2.2 Stationary phase. Polyethylene glycol. B.2.3 Film thickness. 0.25 μm. B.2.4 Temperature of the chromatographic furnace. 240 ℃ constant temperature. B.2.5 Inlet temperature. 240 ° C. B.2.6 Detector temperature. 240 ° C. B.2.7 Detector. Hydrogen flame ionization detector. B.2.8 Carrier gas. nitrogen. B.2.9 Carrier gas flow rate. 1.5 mL/min. B.2.10 Injection volume. 0.2 μL. B.2.11 Split ratio. 1/40. ......

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