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National Food Safety Standard -- Food Additives - 2-acetyl thiazole
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GB 1886.294-2016
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Basic data
| Standard ID | GB 1886.294-2016 (GB1886.294-2016) |
| Description (Translated English) | National Food Safety Standard -- Food Additives - 2-acetyl thiazole |
| Sector / Industry | National Standard |
| Classification of Chinese Standard | X40 |
| Word Count Estimation | 5,569 |
| 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 1886.294-2016: National Food Safety Standard -- Food Additives - 2-acetyl thiazole
---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 - 2-acetylthiazole)
National Standards of People's Republic of China
National Food Safety Standard
Food additives 2-acetyl thiazole
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 2-acetyl thiazole
1 Scope
This standard applies to halogenation from 2-thiazole as starting material was obtained food additive 2-acetyl thiazole.
2 Chemical name, molecular formula, structural formula and relative molecular mass
2.1 Chemical Name
2-acetyl thiazole
Formula 2.2
C5H5NOS
2.3 formula
2.4 Molecular Weight
127.17 (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
Oily liquid
The sample was placed in a cuvette, were visually observed
Aroma of cocoa, hazelnut, popcorn, bread-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
2-acetyl-thiazol-content, w /% ≥ 98.0 Appendix A
Refractive index (20 ℃) 1.542 ~ 1.552 GB/T 14454.4
Relative density (25 ℃/25 ℃) 1.219 ~ 1.228 GB/T 11540
Appendix A
Determination of 2-acetyl-thiazol-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.
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 2-acetyl-thiazol-by gas chromatography and the operating conditions of FIG see Appendix B.
Appendix B
Food additives 2-acetyl-thiazol-by gas chromatography and the operating conditions of FIG.
(Area normalization method)
B.1 food additives 2-acetyl-thiazol-GC FIG.
Food additives 2-acetyl-thiazol-gas chromatography is shown in Figure B.1.
Figure B.1 food additives 2-acetyl-thiazol-GC FIG.
B.2 operating conditions
B.2.1 Column. capillary column, length 30m, 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. 150 ℃ thermostat 10min, then linear temperature programmed from 150 deg.] C to 200 ℃, a rate of 10 ℃/min, and finally
200 ℃ 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 carrier gas flow rate. head pressure 60kPa.
B.2.10 Injection volume. about 0.2μL.
B.2.11 split ratio. 100.1.
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