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GB 1886.124-2015

Chinese Standard: 'GB 1886.124-2015'
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GB 1886.124-2015English70 Add to Cart 0--10 minutes. Auto-delivered. National Food Safety Standard -- Food Additives -- Patchouli oil GB 1886.124-2015 Valid GB 1886.124-2015
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BASIC DATA
Standard ID GB 1886.124-2015 (GB1886.124-2015)
Description (Translated English) (National food safety standards for food additives patchouli oil)
Sector / Industry National Standard
Classification of Chinese Standard X09
Classification of International Standard 67.220.20
Word Count Estimation 5,543
Date of Issue 2015-09-22
Date of Implementation 2016-03-22
Administrative Organization National Health and Family Planning Commission
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 the food additive Patchouli oil extracted from leaves and stems of Pogostemon cablin grown in southern China by steam distillation.

GB 1886.124-2015
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
GB/T 1886.124-2015
National food safety standard -
Food additives - Patchouli oil
食品安全国家标准
食品添加剂 广藿香油
ISSUED ON: SEPTEMBER 22, 2015
IMPLEMENTED ON: MARCH 22, 2016
Issued by: National Health and Family Planning Commission of the PRC
Table of Contents
1 Scope ... 3 
2 Technical requirements ... 3 
Appendix A Determination of the content of patchouli alcohol ... 4 
Appendix B Gas chromatogram of food additive patchouli oil (area
normalization method) ... 5 
National food safety standard -
Food additives - Patchouli oil
1 Scope
This standard applies to the food additive patchouli oil extracted from the leaves
and stems of patchouli herb (Pogostemon cablin) grown in southern China by
steam distillation.
2 Technical requirements
2.1 Sensory requirements
Sensory requirements shall meet the requirements of Table 1.
Appendix A
Determination of the content of patchouli alcohol
A.1 Instruments and equipment
A.1.1 Chromatograph: According to the provisions in Chapter 5 of GB/T 11538-
2006
A.1.2 Column: Capillary column.
A.1.3 Detector: Hydrogen flame ionization detector.
A.2 Determination method
Area normalization method: Determine the content according to 10.4 in GB/T
11538-2006.
A.3 Repeatability and result presentation
According to the provisions of 11.4 in GB/T 11538-2006.
The gas chromatogram of patchouli oil for food additives (area normalization
method) is as shown in Appendix B.

GB 1886.124-2015
National Food Safety Standard-Food Additives-Patchouli oil
National Standards of People's Republic of China
National Food Safety Standard
Food additive patchouli oil
2015-09-22 release
2016-03-22 Implementation
People's Republic of China
Issued by the National Health and Family Planning Commission
National Food Safety Standard
Food additive patchouli oil
1 Scope
Take the food additive patchouli oil.
2 Technical requirements
2.1 Sensory requirements
Sensory requirements should meet the requirements of Table 1.
Table 1 Sensory requirements
Project requirements inspection method
Yellow to reddish brown
State viscous liquid
Place the sample in the colorimetric tube and observe it visually
Aroma with natural patchouli vanilla aroma GB/T 14454.2
2.2 Physical and chemical indicators
Physical and chemical indicators should meet the requirements of Table 2.
Table 2 Physical and chemical indicators
Project index inspection method
Relative density (20 ℃/20 ℃) 0.952 ~ 0.975 GB/T 11540
Refractive index (20 ℃) 1.5050 ~ 1.5150 GB/T 14454.4
Optical rotation (20 ℃) -66 ° ~ -40 ° GB/T 14454.5
Miscibility (20 ℃)
1 volume of sample is soluble in 14 volumes
Clear solution in 90% (volume fraction) ethanol
GB/T 14455.3
Acid value (as KOH)/(mg/g) ≤ 5.0 GB/T 14455.5
Ester value (calculated as KOH)/(mg/g) ≤ 10.0 GB/T 14455.6
Patchouli alcohol content, w% ≥ 23.0 Appendix A
Appendix A
Determination of the content of patchouli alcohol
A.1 Instruments and equipment
A.1.1 Chromatograph. According to the provisions in Chapter 5 of GB/T 11538-2006.
A.1.2 Column. capillary column.
A.1.3 Detector. hydrogen flame ionization detector.
A.2 Determination method
Area normalization method. Determine the content according to 10.4 in GB/T 11538-2006.
A.3 Repeatability and result presentation
According to the provisions of 11.4 in GB/T 11538-2006.
The gas chromatogram of patchouli oil for food additives (area normalization method) is shown in Appendix B.
Appendix B
Gas chromatogram of food additive patchouli oil
(Area normalization method)
B.1 Gas chromatogram of food additive patchouli oil
The gas chromatogram of patchouli oil for food additives is shown in Figure B.1.
Explanation.
1 --- β- patchouliene;
2 --- Cubanene;
3 4 --- α-guaiacene β-caryophyllene;
5 6 7 --- α- patchouliene Seychelles others;
8 --- Burene;
9 --- nor Patchouli enol;
10 --- Patchouli alcohol;
11 --- Super alcohol.
Figure B.1 Gas chromatogram of patchouli oil, a food additive
B.2 Operating conditions
B.2.1 Column. capillary column, 30m long, 0.2......
Related standard: GB 1886.127-2016    GB 1886.105-2016
Related PDF sample: GB 1886.127-2016    GB 1886.114-2015