GB 29977-2013 English PDF

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GB 29977-2013: Food additive -- 2-acetyl pyrrole
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB 29977-2013	169	Add to Cart	3 days	Food additive -- 2-acetyl pyrrole	Valid

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Basic data

Standard ID: GB 29977-2013 (GB29977-2013)
Description (Translated English): Food additive -- 2-acetyl pyrrole
Sector / Industry: National Standard
Classification of Chinese Standard: C53
Classification of International Standard: 67.020
Word Count Estimation: 7,788
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: 2 acetylpyrrole.

GB 29977-2013: Food additive -- 2-acetyl pyrrole

---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-2-acetyl pyrrole National Standards of People's Republic of China National Food Safety Standard 2-acetyl-pyrrolo Food Additives Issued on. 2013-11-29 2014-06-01 implementation National Food Safety Standard 2-acetyl-pyrrolo Food Additives

1 Scope

This standard applies to the pyrrole and N, N- dimethylacetamide for raw materials of food additive 2-acetyl pyrrole. 2 chemical name, molecular formula, molecular mass and structural formula 2.1 Chemical Name 2-acetyl-pyrrole Formula 2.2 C6H7ON 2.3 formula HN 2.4 relative molecular mass 109.13 (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 Color white to light yellow the sample is placed on a clean white paper, were visually observed State crystallization Fragrant aroma of bread, fragrant walnut, licorice-like 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 2-acetyl-pyrrole content, w /% ≥ 97.0 Appendix A Melting point (℃) 87 ~ 93 GB/T 14457.3

Appendix A

Determination of the content of 2-acetyl-pyrrole 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. Sample Preparation. Weigh 1 g sample was dissolved in 10 mL of absolute ethanol, shake spare. A.3 repeatability and results are shown According to GB/T 11538-2006 provisions in 11.4, shall comply with the requirements. Food Additives 2-acetyl-pyrrolo gas chromatograph (area normalization method) See Appendix B.

Appendix B

2-acetyl-pyrrolo food additive gas chromatogram (Area normalization method) B.1 2-acetyl-pyrrolo food additive gas chromatogram Figure B.1. 1-- ethanol; 2--2- acetyl pyrrole. Figure B.1 Food Additives 2-acetyl-pyrrolo 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. 180 ℃ constant temperature 10 min; then linear temperature program from 180 ℃ ~ 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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