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GB 1886.281-2016: National Food Safety Standard -- Food Additives -- Citronellal
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National Food Safety Standard -- Food Additives -- Citronellal
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GB 1886.281-2016
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Basic data | Standard ID | GB 1886.281-2016 (GB1886.281-2016) | | Description (Translated English) | National Food Safety Standard -- Food Additives -- Citronellal | | Sector / Industry | National Standard | | Classification of Chinese Standard | X40 | | Word Count Estimation | 7,731 | | 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 1886.281-2016: National Food Safety Standard -- Food Additives -- Citronellal---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 - Citronellal)
National Standards of People's Republic of China
National Food Safety Standard
Food additives citronellal
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 citronellal
1 Scope
This standard applies to the lemon eucalyptus oil or citronella oil was isolated as the raw material, or added as a raw material in citral by chemical reaction of a food
Agent citronellal.
2 Chemical name, molecular formula, structural formula and relative molecular mass
2.1 Chemical Name
3,7-dimethyl-6-octenal
Formula 2.2
C10H18O
2.3 formula
2.4 Molecular Weight
154.25 (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
Colorless to pale yellow
liquid
The sample was placed in a cuvette, were visually observed
Qiang Lie aroma of lemon, lemongrass, rose-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
Citronellal content, w /% ≥
85.0 (citronella oil or lemon eucalyptus oil as raw materials)
96.0 (citral as raw materials)
Appendix A
Acid number (as KOH)/(mg/g) ≤ 3.0 GB/T 14455.5
Refractive index (20 ℃) 1.446 ~ 1.456 GB/T 14454.4
Relative density (25 ℃/25 ℃) 0.845 ~ 0.860 GB/T 11540
Appendix A
Determination of aldehyde content of citronella
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. amount of this product was dissolved in 0.05mL 1mL95% (volume fraction) of ethanol, shake up. Direct measurement or sampling.
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 and citronellal GC operating conditions Referring to Appendix B, appendix C, Appendix D.
Appendix B
Citronella oil as a raw material of food additives citronellal GC operating conditions and FIG.
(Area normalization method)
B.1 citronella oil as raw material in food additive gas chromatogram citronellal
Citronella oil as a raw material of food additives citronellal gas chromatography is shown in Figure B.1.
Description.
1 --- citronellal;
2 --- linalool;
3 --- isopulegol.
Figure B.1 citronella oil as raw material in food additive gas chromatogram citronellal
B.2 operating conditions
B.2.1 Column. capillary column, length 30m, internal diameter 0.32mm.
B.2.2 stationary phase. nitro-terephthalic acid-modified polyethylene glycol.
B.2.3 film thickness. 0.5μm.
B.2.4 chromatographic oven temperature. 80 deg.] C from linear temperature programmed to 240 ℃, a rate of 4 ℃/min, and then at 240 deg.] C thermostat 10min.
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.
B.2.9 Column Flow. 1mL/min.
B.2.10 Injection volume. 0.2μL.
B.2.11 split ratio. 120.1.
Appendix C
Lemon eucalyptus oil as a raw material of food additives citronellal GC operating conditions and FIG.
(Area normalization method)
C.1 lemon eucalyptus oil as a raw material of food additives citronellal gas chromatogram
Lemon eucalyptus oil as a raw material of food additives citronellal gas chromatography is shown in Figure C.1.
Description.
1 --- Ethanol (solvent);
2 --- citronellal;
3 --- isopulegol.
FIG C.1 lemon eucalyptus oil as a raw material of food additives citronellal gas chromatogram
C.2 operating conditions
C.2.1 Column. capillary column, length 30m, internal diameter 0.32mm.
C.2.2 stationary phase. polyethylene glycol 20000.
C.2.3 film thickness. 0.25μm.
C.2.4 chromatographic oven temperature. 105 ℃ thermostat 1min, followed by a linear temperature programmed from 105 ℃ to 185 ℃, a rate of 7.5 ℃/min, and finally
Temperature 185 deg.] C 15min.
C.2.5 Inlet temperature. 250 ℃.
C.2.6 Detector temperature. 280 ℃.
C.2.7 Detector. hydrogen flame ionization detector.
C.2.8 Carrier gas. nitrogen.
C.2.9 front column pressure. 36.5kPa.
C.2.10 injection volume. 1.0μL.
D.2.10 injection volume. 0.2μL.
D.2.11 split ratio. 120.1.
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