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GB 1886.191-2016 English PDF

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GB 1886.191-2016: National Food Safety Standard -- Food Additives -- Citral
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Basic data

Standard ID GB 1886.191-2016 (GB1886.191-2016)
Description (Translated English) National Food Safety Standard -- Food Additives -- Citral
Sector / Industry National Standard
Classification of Chinese Standard X40
Word Count Estimation 6,674
Date of Issue 2016-08-31
Date of Implementation 2017-01-01
Regulation (derived from) Announcement of the State Administration of Public Health and Family Planning 2016 No.11
Issuing agency(ies) National Health and Family Planning Commission of the People's Republic of China, State Food and Drug Administration

GB 1886.191-2016: National Food Safety Standard -- Food Additives -- Citral

---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 safety national standard - Food additive - Citral) National Standards of People's Republic of China National standards for food safety Food Additive Citral 2016-08-31 released 2017-01-01 Implementation People's Republic of China National Health and Family Planning Commission released National standards for food safety Food Additive Citral

1 Scope

This standard applies to Litsea cubeba oil or lemon grass oil as a raw material obtained by a single off, or to pentaenoic acid and isopentenal or dehydrogenated camphor Alcohol as raw material by chemical reaction of the food additive citral. 2 chemical name, molecular formula, structural formula and relative molecular mass 2.1 Chemical name α-citral (geran). (E) -3,7-dimethyl-2,6-octadiene-1-aldehyde β-citral (orange aldehyde). (Z) -3,7-dimethyl-2,6-octadiene-1-aldehyde 2.2 Molecular formula C10H16O 2.3 Structural formula α-Citral (geraniol) β-citral (orange aldehyde) 2.4 Relative molecular mass 152.24 (according to the.2007 International Relative Atomic Quality)

3 technical requirements

3.1 sensory requirements Sensory requirements shall comply with the requirements of Table 1. Table 1 sensory requirements The project requires a test method Color pale yellow State liquid The sample was placed in a colorimetric tube and visually observed A strong aroma of lemon - 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 ° C) 1 mL The sample was completely dissolved in 7 mL of 70% by volume ethanol. GB/T 14455.3 Citral content, w /% ≥ 96.0 (cis-trans isomer) Appendix A Acid value (in KOH)/(mg/g) ≤ 5.0 GB/T 14455.5 Refractive index (20 ° C) 1.486 ~ 1.490 GB/T 14454.4 Relative density (25 ℃/25 ℃) 0.885 ~ 0.891 GB/T 11540

Appendix A

Determination of citral content A.1 Instruments and equipment A.1.1 chromatograph. according to GB/T 11538-2006 in Chapter 5 of the provisions. A.1.2 Column. Capillary column. A.1.3 Detector. Hydrogen flame ionization detector. A.2 Determination method Area normalization method. according to GB/T 11538-2006 10.4 determination of content. A.3 repeatability and result representation According to GB/T 11538-2006 11.4 provisions, should meet the requirements. The gas chromatogram and operating conditions of the food additive citral are given in Appendix B.

Appendix B

Food additive - Citral gas chromatogram and operating conditions (Area normalization method) B.1 Food additive citral (single) gas chromatogram B.1.1 Food additive citral (single) gas chromatogram The food additive citral (single) gas chromatogram is shown in Figure B.1. Description. 1 --- β-citral (orange aldehyde); 2 --- α-citral (geraniol); 3 --- β-carnosine. Figure B.1 Food additive citral (single) gas chromatogram B.1.2 Operating conditions B.1.2.1 Column. capillary column, length 60m, inner diameter 0.32mm. B.1.2.2 Stationary phase. phenyl arylene polymer. B.1.2.3 Film thickness. 1 μm. B.1.2.4 Chromatographic Furnace Temperature. The linear temperature is from 80 ° C to 230 ° C at a rate of 3 ° C/min and then at 230 ° C for 3 min. B.1.2.5 Inlet temperature. 250 ° C. B.1.2.6 Detector temperature. 300 ° C. B.1.2.7 Detector. Hydrogen flame ionization detector. B.1.2.8 Carrier gas. nitrogen. B.1.2.9 Pre-column pressure. 81 kPa. B.1.2.10 Injection volume. 0.2 μL. B.1.2.11 Split ratio. 100. 1. B.2 Food Additive Citral (Synthetic) Gas Chromatography B.2.1 Food additive citral (synthetic) gas chromatogram Food additive citral (synthetic) gas chromatogram shown in Figure B.2. Description. 1 --- β-citral (orange aldehyde); 2 --- α-citral (geraniol). Figure B.2 Food additive citral (synthetic) gas chromatogram B.2.2 Operating conditions B.2.2.1 Column. capillary column, length 30m, inner diameter 0.25mm. B.2.2.2 Stationary phase. 100% dimethylpolysiloxane. B.2.2.3 Film thickness. 0.25 μm. B.2.2.4 Chromatographic furnace temperature. 120 ℃ constant temperature. B.2.2.5 Inlet temperature..200 ° C. B.2.2.6 Detector temperature. 250 ° C. B.2.2.7 Detector. Hydrogen flame ionization detector. B.2.2.8 Carrier gas. nitrogen. B.2.2.9 Pre-column pressure. 0.08 MPa. B.2.2.10 Injection volume. 0.2 μL. B.2.2.11 Split ratio. 80. 1.

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