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GB 1886.26-2016: Food grade paraffin wax
Status: Valid
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| GB 1886.26-2016 | English | 199 |
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Food grade paraffin wax
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GB 1886.26-2016
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PDF similar to GB 1886.26-2016
Basic data | Standard ID | GB 1886.26-2016 (GB1886.26-2016) | | Description (Translated English) | Food grade paraffin wax | | Sector / Industry | National Standard | | Classification of Chinese Standard | X40 | | Word Count Estimation | 10,153 | | Date of Issue | 2016-08-31 | | Date of Implementation | 2017-01-01 | | Older Standard (superseded by this standard) | GB 7189-2010 | | Regulation (derived from) | Announcement of the State Administration of Public Health and Family Planning 2016 No.11 | |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 1886.26-2016: Food grade paraffin wax---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 - Paraffin)
National Standards of People's Republic of China
GB 1886.279-2016
National Food Safety Standard
Food Additives piperonal (aka piperonal)
Issued on. 2016-08-31
2017-01-01 implementation
People's Republic of China
National Health and Family Planning Commission released
GB 1886.279-2016
National Food Safety Standard
Food Additives piperonal (aka piperonal)
1 Scope
This standard applies to the sassafras oil or incense Gui oil or safrole or 1,2-methylenedioxy benzene for raw materials of food additives
Piperonal (aka piperonal).
2 chemical name, molecular formula, molecular mass and structural formula
2.1 Chemical Name
Formula 2.2
C8H6O3
2.3 formula
2.4 relative molecular mass
150.13 (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
status
White or colorless
crystallization
The sample is placed in a clean white paper, with a visual method
Observed
The aroma of sweet, floral, spicy aroma GB/T 14454.2
3.2 Physical and Chemical Indicators
Physical and chemical indicators should be consistent with the provisions of Table 2.
GB 1886.279-2016
Table 2. Physical and chemical indicators
Item Index Test Method
Piperonal content, w /% ≥ 98.0 Appendix A
Acid value (in dollars KOH)/(mg/g) ≤ 3.0 GB/T 14455.5
Freezing point/℃ ≥ 35.0 GB/T 14454.7
GB 1886.279-2016
Appendix A
Determination of the content of piperonal
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.
Sample Preparation. Weigh 1g sample was dissolved in 4mL of anhydrous ethanol, shake spare.
A.3 repeatability and results are shown
According to GB/T 11538-2006 provisions in 11.4, shall comply with the requirements.
Food Additives piperonal gas chromatograph and operating conditions, see Appendix B.
GB 1886.279-2016
Appendix B
Food Additives piperonal gas chromatograph and operating conditions
(Area normalization method)
B.1 food additives piperonal gas chromatogram
Food Additives piperonal gas chromatography is shown in Figure B.1.
Explanation.
1 --- Ethanol (solvent);
2 --- piperonal.
Figure B.1 food additives piperonal 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. silicone polymer.
B.2.3 film thickness. 0.25μm.
B.2.4 chromatography oven temperature. 100 ℃ constant temperature 1min, then linear temperature programmed from 100 ℃ to 190 ℃, the rate of 10 ℃/min, and finally
190 ℃ constant temperature 15min.
B.2.5 Inlet temperature. 250 ℃.
B.2.6 detector temperature. 280 ℃.
B.2.7 Detector. Hydrogen flame ionization detector.
B.2.8 carrier gas. nitrogen.
GB 1886.279-2016
Before B.2.9 column pressure. 31kPa.
B.2.10 Injection volume. 2.0μL.
B.2.11 Split ratio. 50.1.
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