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GB 1886.295-2016: National Food Safety Standard -- Food Additives - 2, 3, 5, 6-tetramethyl pyrazine
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| GB 1886.295-2016 | English | 109 |
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National Food Safety Standard -- Food Additives - 2, 3, 5, 6-tetramethyl pyrazine
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GB 1886.295-2016
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Basic data | Standard ID | GB 1886.295-2016 (GB1886.295-2016) | | Description (Translated English) | National Food Safety Standard -- Food Additives - 2, 3, 5, 6-tetramethyl pyrazine | | Sector / Industry | National Standard | | Classification of Chinese Standard | X40 | | Word Count Estimation | 5,556 | | 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 1886.295-2016: National Food Safety Standard -- Food Additives - 2, 3, 5, 6-tetramethyl pyrazine
---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, 3, 5, 6-tetramethylpyrazine)
National Standards of People's Republic of China
National Food Safety Standard
2,3,5,6 food additives tetramethylpyazine
Published 2016-08-31
2017-01-01 implementation
People's Republic of China
National Health and Family Planning Commission issued
National Food Safety Standard
2,3,5,6 food additives tetramethylpyazine
1 Scope
This standard applies to a diamine and 2,3-butanedione, 2,3,5,6-tetramethylbutyl, or additive for raw materials of food and from the ammonium salts of acetoin
Pyrazine.
2 Chemical name, molecular formula, structural formula and relative molecular mass
2.1 Chemical Name
2,3,5,6-methylpyrazine
Formula 2.2
C8H12N2
2.3 formula
2.4 Molecular Weight
136.20 (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
Crystal or powder
The sample is placed on a clean white paper, were visually
Observed
Musty aroma, flavor and fermentation coffee-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
2,3,5,6-tetramethyl-pyrazine content, w /% ≥ 98.0 Appendix A
Melting point/℃ 85.0 ~ 90.0 GB/T 14457.3
Appendix A
Determination of the content of 2,3,5,6-tetramethyl pyrazine
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 10 mL of 95% (volume fraction) of 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.
2,3,5,6-tetramethyl pyrazine food additive gas chromatogram and operating conditions see Appendix B.
Appendix B
Food additive 2,3,5,6-tetramethyl pyrazine GC operating conditions and FIG.
(Area normalization method)
B.1 food additive 2,3,5,6-tetramethyl pyrazine GC FIG.
2,3,5,6-tetramethyl pyrazine food additive gas chromatography is shown in Figure B.1.
Description.
1 --- Ethanol (solvent);
2 --- 2,3,5,6-tetramethylpyrazine.
Figure B.1 food additive 2,3,5,6-tetramethyl pyrazine 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. 140 ℃ thermostat 10min, then linear temperature programmed from 140 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 2μL.
B.2.11 split ratio. 100.1.
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