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GB 28363-2012 English PDF

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GB 28363-2012: Food additives -- Dihydrocoumarin
Status: Valid

Standard ID	Contents [version]	USD	STEP2	[PDF] delivered in	Standard Title (Description)	Status	PDF
GB 28363-2012	English	139	Add to Cart	3 days [Need to translate]	Food additives -- Dihydrocoumarin	Valid	GB 28363-2012

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Basic data

Standard ID	GB 28363-2012 (GB28363-2012)
Description (Translated English)	Food additives -- Dihydrocoumarin
Sector / Industry	National Standard
Classification of Chinese Standard	C54;X40
Classification of International Standard	67.220.20
Word Count Estimation	6,642
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 coumarin for raw materials for food additives Dihydrocoumarins.

GB 28363-2012: Food additives -- Dihydrocoumarin

---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 additives.Dihydrocoumarins National Standards of People's Republic of China National standards for food safety Food Additive Dihydroguccin 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 Additive Dihydroguccin

1 Scope

This standard applies to coumarin as raw material obtained by the food additive dihydrogumarin. 2 chemical name, molecular formula, structural formula and relative molecular mass 2.1 Chemical name 3,4-dihydro (2H) -1-benzopyran-2-one 2.2 Molecular formula C9H8O2 2.3 Structural formula 2.4 Relative molecular mass 148.16 (according to the.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 Color colorless to pale yellow State liquid or solid The sample was placed in a colorimetric tube and visually observed Aroma coconut - like aroma 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 Dihydrocoumarin content, w /% ≥ 99.0 Appendix A Acid value (in KOH)/(mg/g) ≤ 5.0 GB/T 14455.5 Refractive index (20 ° C) 1.555 ~ 1.559 GB/T 14454.4 Relative density (25 ℃/25 ℃) 1.186 ~ 1.192 GB/T 11540

Appendix A

Determination of Dihydro Coumarin 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 additive dihydrogu coumarin Typical gas chromatogram (area normalization) See Appendix B.

Appendix B

Food additive dihydrogu coumarin typical gas chromatogram (Area normalization method) B.1 Food Additive Dihydrocoumarin Typical Gas Chromatography Food additives Dihydro coumarin Typical gas chromatograms are shown in Figure B.1. Figure B.1 Food additive dihydrogu coumarin Typical gas chromatogram B.2 Operating conditions B.2.1 Column. capillary column, length 30m, inner diameter 0.32mm. B.2.2 Stationary phase. (5% phenyl) methylpolysiloxane. B.2.3 Film thickness. 0.25 μm. B.2.4 Chromatographic furnace temperature. linear program temperature from 100 ℃ ~.200 ℃, the rate of 10 ℃/min. B.2.5 Inlet temperature. 250 ° C. B.2.6 Detector temperature. 250 ° C. B.2.7 Detector. Hydrogen flame ionization detector. B.2.8 Carrier gas. nitrogen. B.2.9 Pre-column pressure. 90 kPa. B.2.10 Injection volume. about 0.2 μL. B.2.11 Split ratio. 1/100.

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