GB 29966-2013 English PDF

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GB 29966-2013: Food additive -- Diallyl disulfide
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB 29966-2013	209	Add to Cart	3 days	Food additive -- Diallyl disulfide	Valid

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Basic data

Standard ID: GB 29966-2013 (GB29966-2013)
Description (Translated English): Food additive -- Diallyl disulfide
Sector / Industry: National Standard
Classification of Chinese Standard: C53
Classification of International Standard: 67.020
Word Count Estimation: 9,914
Regulation (derived from): China Food & Drug Administration [2013] No. 234, November, 1, 2013
Issuing agency(ies): National Health and Family Planning Commission of the People's Republic of China
Summary: This standard applies to food additives: diallyl disulfide.

GB 29966-2013: Food additive -- Diallyl disulfide

---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 additive-Diallyl disulfide National Standards of People's Republic of China National Food Safety Standard Food Additives diallyl sulfide Issued on. 2013-11-29 2014-06-01 implementation National Food Safety Standard Food Additives diallyl sulfide

1 Scope

This standard applies to the allyl chloride and sodium sulfide for raw materials of food additives diallyl sulfide. 2 chemical name, molecular formula, molecular mass and structural formula 2.1 Chemical Name Diallyl disulfide Formula 2.2 C6H10S2 2.3 formula SS 2.4 relative molecular mass 146.27 (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 Aroma garlic 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 Content, w /% of diallyl disulfide ≥90.0 Allyl disulfide allyl sulfide ≥95.0 Appendix A Refractive index (20 ℃) 1.537 ~ 1.551 GB/T 14454.4 The relative density (25 ℃/25 ℃) 0.998 ~ 1.015 GB/T 11540

Appendix A

Determination of diallyl sulfide content 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 diallyl sulfide gas chromatograph (area normalization method) See Appendix B.

Appendix B

Food Additives diallyl sulfide gas chromatogram (Area normalization method) B.1 food additives diallyl sulfide gas chromatogram Figure B.1. 1-- allyl sulfide; 2-- allyl disulfide. Figure B.1 food additives diallyl sulfide gas chromatogram B.2 operating conditions B.2.1 Column. capillary column, length 30 m, an inner diameter of 0.25 mm. B.2.2 stationary phase. polyethylene glycol. B.2.3 film thickness. 0.25 μm. B.2.4 chromatography oven temperature. 140 ℃ constant temperature 10 min; then linear temperature program from 140 ℃ ~ 200 ℃, the rate of 10 ℃/min; most After 200 ℃ heated 20 min. B.2.5 Inlet temperature. 240 ℃. B.2.6 detector temperature. 240 ℃. B.2.7 Detector. Hydrogen flame ionization detector. B.2.8 carrier gas. nitrogen. B.2.9 pre-column pressure. 60 kPa. B.2.10 Injection volume. about 0.2 μL. B.2.11 Split ratio. 100︰1 ......

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