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National Food Safety Standard -- Food Additives -- Caproic acid
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GB 1886.120-2015
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Basic data
| Standard ID | GB 1886.120-2015 (GB1886.120-2015) |
| Description (Translated English) | National Food Safety Standard -- Food Additives -- Caproic acid |
| Sector / Industry | National Standard |
| Classification of Chinese Standard | X40 |
| Classification of International Standard | 67.220.20 |
| Word Count Estimation | 6,682 |
| Date of Issue | 2015-09-22 |
| Date of Implementation | 2016-03-22 |
| Regulation (derived from) | PRC National Health and Family Planning Commission 2015 No.8 |
| Issuing agency(ies) | National Health and Family Planning Commission of the People's Republic of China |
| Summary | This standard applies to octane alcohol (octanol -2) as raw materials obtained by oxidation, or low-carbon fatty acids as raw materials obtained by separation of food additives hexanoic acid. |
GB 1886.120-2015: National Food Safety Standard -- Food Additives -- Caproic 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 for food additives acid)
National Standards of People's Republic of China
National Food Safety Standard
Food additive acid
Issued on. 2015-09-22
2016-03-22 implementation
People's Republic of China
National Health and Family Planning Commission released
National Food Safety Standard
Food additive acid
1 Scope
This standard applies to octanol (octyl -2) as a raw material obtained by oxidation, or with carbon fatty acid as a raw material obtained by the separation of food additives
Additives acid.
2 chemical name, molecular formula, molecular mass and structural formula
2.1 Chemical Name
Caproate
Formula 2.2
C6H12O2
2.3 formula
2.4 relative molecular mass
116.16 (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 or light yellow color
State oily liquid
The sample was placed in a cuvette, were visually observed
Aroma of cheese, sweat smell like 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
Acid content, w /% ≥ 98.0 Appendix A
Refractive index (20 ℃) 1.4150 ~ 1.4180 GB/T 14454.4
The relative density (25 ℃/25 ℃) 0.923 ~ 0.928 GB/T 11540
Appendix A
Determination of acid 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
Performed according to GB/T 11538-2006 11.4 provisions.
Food Additives acid gas chromatograph (area normalization method) See Appendix B.
Appendix B
Food Additives acid gas chromatogram
(Area normalization method)
B.1 food additive acid gas chromatogram
Food Additives acid gas chromatography is shown in Figure B.1.
Figure B.1 food additive acid gas chromatogram
B.2 operating conditions
B.2.1 Column. capillary column length 30m, an inner diameter of 0.25mm.
B.2.2 stationary phase. polyethylene glycol.
B.2.3 film thickness. 0.25μm.
B.2.4 chromatography oven temperature. linear temperature programmed from 80 ℃ ~ 200 ℃, the rate of 3 ℃/min.
B.2.5 Inlet temperature. 220 ℃.
B.2.6 detector temperature. 220 ℃.
B.2.7 Detector. Hydrogen flame ionization detector.
B.2.8 carrier gas. nitrogen.
B.2.9 carrier gas flow rate. 1mL/min.
B.2.10 Injection volume. about 0.2μL.
B.2.11 Split ratio. 100.1.
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