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GB 29956-2013: Food additive -- Damascone
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GB 29956-2013: Food additive -- Damascone

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Food additive-Damascone National Standards of People's Republic of China National Food Safety Standard Turkic-one food additive δ- Issued on. 2013-11-29 2014-06-01 implementation National Food Safety Standard Turkic-one food additive δ-

1 Scope

This standard applies to the mesityl, piperylene, acetaldehyde as the main raw materials obtained food additive δ- Turkic one. 2 chemical name, molecular formula, molecular mass and structural formula 2.1 Chemical Name 1- (2,6,6-trimethyl-3-cyclohexene-yl) -2-buten-1-one Formula 2.2 C13H20O 2.3 formula 2.4 relative molecular mass 192.30 (according to 2007 international relative atomic mass)

3 Technical requirements

3.1 Sensory requirements Sensory requirements shall comply with the requirements of Table 1. Table 1 Sensory requirements Project requires test methods Colorless to pale yellow color of the sample was placed inside color than the tube, were visually observed Liquid state (at a low temperature of solidification body) Fruity 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 Solubility (25 ℃) 1 mL sample soluble in 10 mL 95% (volume fraction) ethanol GB/T 14455.3 δ- Turkic ketone content (sum of the three isomers), w /% ≥ 96.5 Appendix A Refractive index (20 ℃) 1.485 ~ 1.502 GB/T 14454.4 The relative density (25 ℃/25 ℃) 0.920 ~ 0.940 GB/T 11540

Appendix A

Turkic-one content measured δ- A.1 instruments and equipment A.1.1 chromatograph. According to GB/T 11538-2006 provisions in Chapter 5. A.1.2 Column. capillary column. A.1.3 Detector. Hydrogen flame ionization detector. A.2 Determination Area normalization method. According to GB/T 11538-2006 10.4 Determination. A.3 repeatability and results are shown According to GB/T 11538-2006 provisions in 11.4, shall comply with the requirements. Food Additives δ- Turkic-one gas chromatograph (area normalization method) See Appendix B.

Appendix B

Food Additives δ- Turkic-one gas chromatogram (Area normalization method) B.1 food additives δ- Turkic-one gas chromatogram Figure B.1. 1-- trans - cis -δ- Turkic-one; 2-- trans - trans -δ- Turkic-one; 3-- cis - trans -δ- Turkic one. Figure B.1 food additives δ- Turkic-one gas chromatogram B.2 operating conditions B.2.1 Column. capillary column, length 30 m, an inner diameter of 0.32 mm. B.2.2 stationary phase. 5% phenyl methyl polysiloxane. B.2.3 film thickness. 0.25 μm. B.2.4 chromatography oven temperature. 70 ℃ constant temperature 2 min; then linear temperature programmed from 70 ℃ ~ 210 ℃, the rate of 10 ℃/min; and finally 210 ℃ heated 25 min. 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 pre-column pressure. 69 kPa. B.2.10 Injection volume. 0.2 μL. B.2.11 split ratio. 100︰1. ...