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GB 1886.279-2016 English PDF

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GB 1886.279-2016: National Food Safety Standard -- Food Additives -- Jasmine aldehyde (also known as piperonal)
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GB 1886.279-2016English119 Add to Cart 3 days [Need to translate] National Food Safety Standard -- Food Additives -- Jasmine aldehyde (also known as piperonal) Valid GB 1886.279-2016

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Basic data

Standard ID GB 1886.279-2016 (GB1886.279-2016)
Description (Translated English) National Food Safety Standard -- Food Additives -- Jasmine aldehyde (also known as piperonal)
Sector / Industry National Standard
Classification of Chinese Standard X40
Word Count Estimation 6,612
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 1886.279-2016: National Food Safety Standard -- Food Additives -- Jasmine aldehyde (also known as piperonal)


---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 - Jasmine aldehyde (also known as piperonal)) National Standards of People's Republic of China National Food Safety Standard Food additives piperonal (aka piperonal) Published 2016-08-31 2017-01-01 implementation People's Republic of China National Health and Family Planning Commission issued National Food Safety Standard Food additives piperonal (aka piperonal)

1 Scope

This standard applies to a food additive or oil of sassafras, oil or Xianggui safrole or 1,2-methylenedioxy benzene as raw materials obtained Piperonal (aka piperonal). 2 Chemical name, molecular formula, structural formula and relative molecular mass 2.1 Chemical Name 3,4-dioxo-methylene benzaldehyde Formula 2.2 C8H6O3 2.3 formula 2.4 Molecular Weight 150.13 (according to 2007 international relative atomic mass)

3 Technical requirements

3.1 Sensory requirements Sensory requirements shall comply with the requirements in Table 1. Table 1 Sensory requirements Project requires test methods Color status White or colorless crystallization The sample is placed on a clean white paper, were visually 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. Table 2. Physical and chemical indicators Item Index Test Method Heliotropine content, w /% ≥ 98.0 Appendix A Acid number (as KOH)/(mg/g) ≤ 3.0 GB/T 14455.5 Freezing point/℃ ≥ 35.0 GB/T 14454.7

Appendix A

Determination of aldehyde content of foreign jasmine A.1 instruments and equipment A.1.1 Chromatography. in GB/T 11538-2006 specified in Chapter 5. A.1.2 Column. capillary column. A.1.3 Detector. hydrogen flame ionization detector. A.2 Determination Area normalization method. Press the GB/T 11538-2006 Determination 10.4. Sample Preparation. Weigh 1g sample was dissolved in 4mL of anhydrous ethanol, shake up. A.3 repeatability and results are expressed 11538-2006 carried out in accordance with the provisions of 11.4 GB/T , should meet the requirements. Food additives piperonal gas chromatogram and operating conditions see Appendix B.

Appendix B

Food additives piperonal GC operating conditions and FIG. (Area normalization method) B.1 food additive gas chromatogram piperonal Food additives piperonal gas chromatography is shown in Figure B.1. Description. 1 --- Ethanol (solvent);

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