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GB 28345-2012 English PDF

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GB 28345-2012: Food additives -- Cinnamyl acetate
Status: Valid

Standard ID	Contents [version]	USD	STEP2	[PDF] delivered in	Standard Title (Description)	Status	PDF
GB 28345-2012	English	169	Add to Cart	3 days [Need to translate]	Food additives -- Cinnamyl acetate	Valid	GB 28345-2012

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Basic data

Standard ID	GB 28345-2012 (GB28345-2012)
Description (Translated English)	Food additives -- Cinnamyl acetate
Sector / Industry	National Standard
Classification of Chinese Standard	C54;X40
Classification of International Standard	67.220.20
Word Count Estimation	7,72
Regulation (derived from)	Ministry of Health Bulletin No. 7 of 2012
Issuing agency(ies)	Ministry of Health of the People's Republic of China
Summary	This Chinese standard applies to acetic anhydride (or acetic acid) and cinnamic alcohol for raw materials for food additives cinnamyl acetate.

GB 28345-2012: Food additives -- Cinnamyl acetate

---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 Add.Cinnamyl acetate National Standards of People's Republic of China National standards for food safety Food additives 2012-04-25 release 2012-06-25 Implementation Issued by the Ministry of Health of the People's Republic of China National standards for food safety Food additives

1 Scope

This standard applies to acetic anhydride (or acetic acid) and cinnamyl alcohol as raw materials made of food additives cinnamate. 2 chemical name, molecular formula, structural formula and relative molecular mass 2.1 Chemical name 3-phenyl-2-propen-1-ol acetate 2.2 Molecular formula C11H12O2 2.3 Structural formula 2.4 Relative molecular mass 176.22 (according to.2007 International Relative Atomic Quality)

3 technical requirements

3.1 sensory requirements. should be consistent with the provisions of Table 1. Table 1 sensory requirements The project requires a test method Colorless to pale yellow State liquid Place the sample in a colorimetric tube with visual inspection Observation of law Aroma sweet, creamy, floral GB/T 14454.2 3.2 Physical and chemical indicators. should be consistent with the provisions of Table 2. Table 2 Physical and chemical indicators Item Index Test Method Cinnamate content, w /% ≥ 98.0 Appendix A Acid value (in KOH)/(mg/g) ≤ 3.0 GB/T 14455.5 Refractive index (20 ° C) 1.539 ~ 1.544 GB/T 14454.4 Relative density (25 ℃/25 ℃) 1.047 ~ 1.054 GB/T 11540

Appendix A

Determination of cinnamyl acetate content A.1 Instruments and equipment A.1.1 chromatograph. according to GB/T 11538-2006 in Chapter 5 of the provisions. A.1.2 Column. Capillary column. A.1.3 Detector. Hydrogen flame ionization detector. A.2 Determination method Area normalization method. according to GB/T 11538-2006 10.4 determination of content. A.3 repeatability and result representation According to GB/T 11538-2006 11.4 implementation of the provisions. Food Additives Cinnamyl Cinnamate Typical Gas Chromatography (Area Normalization) See Appendix B.

Appendix B

Food Additives Cinnamyl Cinnamate Typical Gas Chromatography (Area normalization method) B.1 Food Additives Cinnamyl Cinnamate Typical Gas Chromatography Food additives Glucose Cinnamate Typical gas chromatograms are shown in Figure B.1. Figure B.1 Food Additives Cinnamyl Cinnamate Typical Gas Chromatography B.2 Operating conditions B.2.1 Column. capillary column, length 30m, diameter 0.53mm. B.2.2 Stationary phase. Dimethylpolysiloxane. B.2.3 Film thickness. 1.5 μm. B.2.4 Chromatographic furnace temperature. linear program temperature from 120 ℃ ~ 180 ℃, the rate of 5 ℃/min, and then from 180 ℃ ~ 250 ℃, the rate of 10 ℃/min, And finally at 250 ℃ constant temperature 10min. B.2.5 Inlet temperature. 250 ° C. B.2.6 Detector temperature. 260 ° C. B.2.7 Detector. Hydrogen flame ionization detector. B.2.8 Carrier gas. nitrogen. B.2.9 Carrier gas flow rate. 1.1 mL/min. B.2.10 Injection volume. 0.2 μL. B.2.11 Split ratio. 1/40.

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