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GB 1886.121-2015 English PDF

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GB 1886.121-2015: National Food Safety Standard -- Food Additives -- Butyric acid
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Basic data

Standard ID GB 1886.121-2015 (GB1886.121-2015)
Description (Translated English) National Food Safety Standard -- Food Additives -- Butyric acid
Sector / Industry National Standard
Classification of Chinese Standard X40
Classification of International Standard 67.220.20
Word Count Estimation 6,685
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 butanol or butyraldehyde as raw materials by the chemical reaction of the food additive butyric acid.

GB 1886.121-2015: National Food Safety Standard -- Food Additives -- Butyric 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 Butyric acid food additives 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 Butyric acid food additives

1 Scope

This standard applies to butyraldehyde or butanol as raw materials by a chemical reaction of acid food additive. 2 chemical name, molecular formula, molecular mass and structural formula 2.1 Chemical Name Butyric acid Formula 2.2 C4H8O2 2.3 formula 2.4 relative molecular mass 88.11 (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 colorless Liquid state The sample was placed in a cuvette, were visually observed With a strong aroma of butter-like aroma, with a rancid flavor 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 /% ≥ 99.0 Appendix A Refractive index (20 ℃) 1.3970 ~ 1.3990 GB/T 14454.4 The relative density (25 ℃/25 ℃) 0.952 ~ 0.960 GB/T 11540 Heavy metals (Pb)/(mg/kg) ≤ 10.0 GB 5009.74

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

Acid food additive gas chromatogram (Area normalization method) B.1 acid food additive 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 program from 100 ℃ ~ 160 ℃, the rate of 5 ℃/min; then linear temperature program from 160 ℃ ~ 240 ℃, rate of 10 ℃/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 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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