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GB 29956-2013: Food additive -- Damascone
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| Std ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status |
| GB 29956-2013 | English | 189 |
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Food additive -- Damascone
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Standard similar to GB 29956-2013
GB 28401 | GB 28338 | GB 28316 | GB 29948 | GB 29950 | GB 29952 | Basic data
| Standard ID | GB 29956-2013 (GB29956-2013) |
| Description (Translated English) | Food additive -- Damascone |
| Sector / Industry | National Standard |
| Classification of Chinese Standard | C54 |
| Classification of International Standard | 67.020 |
| Word Count Estimation | 8,898 |
| Regulation (derived from) | China Food & Drug Administration [2013] No. 234, November, 1, 2013 |
| Issuing agency(ies) | National Health and Family Planning Commission of the People's Republic of China |
| Summary | This standard applies to food additives: damascone. |
GB 29956-2013: Food additive -- Damascone
---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 additive-Damascone
National Standards of People's Republic of China
National Food Safety Standard
Turkic-one food additive δ-
Issued on. 2013-11-29
2014-06-01 implementation
National Food Safety Standard
Turkic-one food additive δ-
1 Scope
This standard applies to the mesityl, piperylene, acetaldehyde as the main raw materials obtained food additive δ- Turkic one.
2 chemical name, molecular formula, molecular mass and structural formula
2.1 Chemical Name
1- (2,6,6-trimethyl-3-cyclohexene-yl) -2-buten-1-one
Formula 2.2
C13H20O
2.3 formula
2.4 relative molecular mass
192.30 (according to 2007 international relative atomic mass)
3 Technical requirements
3.1 Sensory requirements
Sensory requirements shall comply with the requirements of Table 1.
Table 1 Sensory requirements
Project requires test methods
Colorless to pale yellow color of the sample was placed inside color than the tube, were visually observed
Liquid state (at a low temperature of solidification body)
Fruity 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
Solubility (25 ℃) 1 mL sample soluble in 10 mL 95% (volume fraction) ethanol GB/T 14455.3
δ- Turkic ketone content (sum of the three isomers), w /% ≥ 96.5 Appendix A
Refractive index (20 ℃) 1.485 ~ 1.502 GB/T 14454.4
The relative density (25 ℃/25 ℃) 0.920 ~ 0.940 GB/T 11540
Appendix A
Turkic-one content measured δ-
A.1 instruments and equipment
A.1.1 chromatograph. According to GB/T 11538-2006 provisions in Chapter 5.
A.1.2 Column. capillary column.
A.1.3 Detector. Hydrogen flame ionization detector.
A.2 Determination
Area normalization method. According to GB/T 11538-2006 10.4 Determination.
A.3 repeatability and results are shown
According to GB/T 11538-2006 provisions in 11.4, shall comply with the requirements.
Food Additives δ- Turkic-one gas chromatograph (area normalization method) See Appendix B.
Appendix B
Food Additives δ- Turkic-one gas chromatogram
(Area normalization method)
B.1 food additives δ- Turkic-one gas chromatogram
Figure B.1.
1-- trans - cis -δ- Turkic-one;
2-- trans - trans -δ- Turkic-one;
3-- cis - trans -δ- Turkic one.
Figure B.1 food additives δ- Turkic-one gas chromatogram
B.2 operating conditions
B.2.1 Column. capillary column, length 30 m, an inner diameter of 0.32 mm.
B.2.2 stationary phase. 5% phenyl methyl polysiloxane.
B.2.3 film thickness. 0.25 μm.
B.2.4 chromatography oven temperature. 70 ℃ constant temperature 2 min; then linear temperature programmed from 70 ℃ ~ 210 ℃, the rate of 10 ℃/min; and finally
210 ℃ heated 25 min.
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 pre-column pressure. 69 kPa.
B.2.10 Injection volume. 0.2 μL.
B.2.11 split ratio. 100︰1.
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