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GB 28368-2012: The Food Additives -- 2,3-pentanedione
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The Food Additives -- 2,3-pentanedione
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Basic data
Standard ID: GB 28368-2012 (GB28368-2012)
Description (Translated English): The Food Additives -- 2,3-pentanedione
Sector / Industry: National Standard
Classification of Chinese Standard: C54;X40
Classification of International Standard: 67.220.20
Word Count Estimation: 7,752
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 dihydroxyacetone for raw materials for food additives 2, 3 pentanedione.
GB 28368-2012: The Food Additives -- 2,3-pentanedione
---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.
The Food Additives 2, 3 - pentanedione
National Standards of People's Republic of China
National standards for food safety
Food additives 2,3-pentanedione
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 2,3-pentanedione
1 Scope
This standard applies to the preparation of 2,3-pentanedione, a food additive made from hydroxyacetone as raw material.
2 chemical name, molecular formula, structural formula and relative molecular mass
2.1 Chemical name
2,3-pentanedione
2.2 Molecular formula
C5H8O2
2.3 Structural formula
2.4 Relative molecular mass
100.12 (according to.2007 international relative atomic mass)
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 yellow to green
State liquid
Place the sample in a colorimetric tube
Observation method
Aroma spikes, with a butter-like aroma when diluted with 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
2,3-pentanedione content, w /% 93.0 ≤ content a < 98.0 content ≥ 98.0 Appendix A
Solubility (25 ° C) 1 mL The sample was dissolved in 3 mL of 50% by volume ethanol. GB/T 14455.3
Refractive index (20 ° C) 1.402 ~ 1.406 GB/T 14454.4
Relative density (25 ℃/25 ℃) 0.962 ~ 0.985 0.952 ~ 0.962 GB/T 11540
a Major impurities are 2,5-diethyl-2,5-cyclohexadiene-1,4-dione (i.e., dimer of 2,3-pentanedione).
Appendix A
Determination of 2,3-pentanedione 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.
A.3 repeatability and result representation
According to GB/T 11538-2006 11.4 implementation of the provisions.
Food additives 2,3-pentanedione Typical gas chromatograms (area normalization) See Appendix B.
Appendix B
Food additive 2,3-pentanedione Typical gas chromatogram
(Area normalization method)
B.1 Food additive 2,3-pentanedione Typical gas chromatogram
Food additives 2,3-pentanedione Typical gas chromatograms are shown in Figure B.1.
Description.
1 - 2,3 - pentanedione;
2 - 2,3 - pentanedione dimer.
Figure B.1 Food additive 2,3-pentanedione Typical gas chromatogram
B.2 Operating conditions
B.2.1 Column. capillary column, length 30m, inner diameter 0.25mm.
B.2.2 Stationary phase. Polyethylene glycol.
B.2.3 Film thickness. 0.25 μm.
B.2.4 chromatographic furnace temperature. 60 ℃ constant temperature 5min, and then linear program temperature from 60 ℃ ~ 230 ℃, the rate of 10 ℃/min, 230 ℃ constant
Temperature 20min.
B.2.5 Inlet temperature. 230 ° C.
B.2.6 Detector temperature. 250 ° 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. about 0.2 μL.
B.2.11 Split ratio. 1/50.
......
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