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GB 1886.282-2016 English PDF

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GB 1886.282-2016: National Food Safety Standard -- Food Additives -- Maltol
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GB 1886.282-2016English109 Add to Cart 2 days [Need to translate] National Food Safety Standard -- Food Additives -- Maltol Valid GB 1886.282-2016

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Basic data

Standard ID GB 1886.282-2016 (GB1886.282-2016)
Description (Translated English) National Food Safety Standard -- Food Additives -- Maltol
Sector / Industry National Standard
Classification of Chinese Standard X40
Word Count Estimation 5,531
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 1886.282-2016: National Food Safety Standard -- Food Additives -- Maltol

---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 - Maltol) National Standards of People's Republic of China National Food Safety Standard Food additives maltol 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 maltol

1 Scope

This standard applies to a food additive maltol furfural obtained. 2 Chemical name, molecular formula, structural formula and relative molecular mass 2.1 Chemical Name Formula 2.2 C6H6O3 2.3 formula 2.4 Molecular Weight 126.11 (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 Crystalline powder The sample is placed on a clean white paper, were visually Observed Aroma caramel - creamy 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 Maltol content, w /% ≥ 99.0 Appendix A Melting range/℃ 160 ~ 164 GB/T 14457.3 Water, w /% ≤ 0.5 GB/T 6283

Appendix A

Determination of maltol content 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 of this product was dissolved in 20mL of absolute 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 additive gas chromatogram maltol and operating conditions see Appendix B.

Appendix B

Food additives maltol GC operating conditions and FIG. (Area normalization method) B.1 food additive gas chromatogram maltol Food additives maltol gas chromatography is shown in Figure B.1. Description. 1 --- Ethanol (solvent); 2 --- maltol. Figure B.1 food additive gas chromatogram maltol B.2 operating conditions B.2.1 Column. capillary column, length 25m ~ 50m, internal diameter 0.25mm. B.2.2 stationary phase. polyethylene glycol 20000. B.2.3 film thickness. 0.25μm. B.2.4 chromatographic oven temperature. 180 ℃ thermostat. B.2.5 Inlet temperature. 250 ℃. B.2.6 detector temperature.200 ℃. B.2.7 Detector. hydrogen flame ionization detector. B.2.8 Carrier gas. nitrogen. B.2.9 carrier gas flow rate. 20mL/min ~ 30mL/min. B.2.10 Injection volume. 1μL. B.2.11 split ratio. 100.1.

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