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GB 1886.131-2015 English PDF

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GB 1886.131-2015: National Food Safety Standard -- Food Additives - α-amyl cinnamic aldehyde
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Basic data

Standard ID GB 1886.131-2015 (GB1886.131-2015)
Description (Translated English) National Food Safety Standard -- Food Additives - ��-amyl cinnamic aldehyde
Sector / Industry National Standard
Classification of Chinese Standard X40
Classification of International Standard 67.220.20
Word Count Estimation 6,625
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 heptaldehyde and benzaldehyde as raw materials by chemical reaction of the food additive ��-amyl cinnamic aldehyde.

GB 1886.131-2015: National Food Safety Standard -- Food Additives - α-amyl cinnamic aldehyde

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(National food safety standards for food additives α- amyl cinnamic aldehyde) National Standards of People's Republic of China National Food Safety Standard Food additives α- amyl cinnamic aldehyde 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 additives α- amyl cinnamic aldehyde

1 Scope

This standard applies to heptyl and benzaldehyde as raw materials by a chemical reaction of a food additive α- amyl cinnamic aldehyde. 2 chemical name, molecular formula, molecular mass and structural formula 2.1 Chemical Name Formula 2.2 C14H18O 2.3 formula 2.4 relative molecular mass 202.28 (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 Pale yellow color Liquid state The sample was placed in a cuvette, were visually observed Intense floral aroma with jasmine 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 Solubility (25 ℃) 1mL sample soluble in 5mL80% (volume fraction) ethanol GB/T 14455.3 α- amyl cinnamic aldehyde content, w /% ≥ 97.0 Appendix A Acid value (in dollars KOH)/(mg/g) ≤ 5.0 GB/T 14455.5 Refractive index (20 ℃) 1.5540 ~ 1.5620 GB/T 14454.4 The relative density (25 ℃/25 ℃) 0.962 ~ 0.969 GB/T 11540

Appendix A

Determination of α- amyl cinnamic aldehyde 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 α- amyl cinnamic aldehyde gas chromatograph (area normalization method) See Appendix B.

Appendix B

Food additives α- amyl cinnamic aldehyde gas chromatogram (Area normalization method) B.1 food additives α- amyl cinnamic aldehyde gas chromatogram Food additives α- amylcinnamaldehyde gas chromatography is shown in Figure B.1. Figure B.1 food additives α- amyl cinnamic aldehyde gas chromatogram B.2 operating conditions B.2.1 Column. capillary column length 30m, an inner diameter of 0.32mm. B.2.2 stationary phase. 5% phenyl methyl polysiloxane. B.2.3 film thickness. 0.25μm. B.2.4 chromatography oven temperature. linear temperature program from 100 ℃ ~ 200 ℃, the rate of 5 ℃/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. Before B.2.9 column pressure. 50kPa. B.2.10 Injection volume. about 0.2μL. B.2.11 split ratio. 65.1.

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