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Food additive -- Diallyl sulfide
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GB 29960-2013
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Basic data
| Standard ID | GB 29960-2013 (GB29960-2013) |
| Description (Translated English) | Food additive -- Diallyl sulfide |
| Sector / Industry | National Standard |
| Classification of Chinese Standard | C53 |
| Classification of International Standard | 67.020 |
| Word Count Estimation | 8,843 |
| 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: diallyl sulfide. |
GB 29960-2013: Food additive -- Diallyl sulfide
---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-Diallyl sulfide
National Standards of People's Republic of China
National Food Safety Standard
Food Additives diallyl sulfide
Issued on. 2013-11-29
2014-06-01 implementation
National Food Safety Standard
Food Additives diallyl sulfide
1 Scope
This standard applies to the allyl chloride and sodium sulfide for raw materials of food additives diallyl sulfide.
2 chemical name, molecular formula, molecular mass and structural formula
2.1 Chemical Name
Diallyl sulfide
Formula 2.2
C6H10S
2.3 formula
2.4 relative molecular mass
114.21 (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
Aroma garlic 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
Diallyl disulfide content, w /% ≥ 98.0 Appendix A
Refractive index (20 ℃) 1.488 ~ 1.492 GB/T 14454.4
The relative density (25 ℃/25 ℃) 0.886 ~ 0.892 GB/T 11540
Appendix A
Determination of diallyl sulfide content
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 diallyl sulfide gas chromatograph (area normalization method) See Appendix B.
Appendix B
Food Additives diallyl sulfide gas chromatogram
(Area normalization method)
B.1 food additives diallyl sulfide gas chromatogram
Figure B.1.
Figure B.1 food additives diallyl sulfide gas chromatogram
B.2 operating conditions
B.2.1 Column. capillary column, length 30 m, an inner diameter of 0.25 mm.
B.2.2 stationary phase. polyethylene glycol.
B.2.3 film thickness. 0.25 μm.
B.2.4 chromatography oven temperature. 80 ℃ constant temperature 10 min; then linear temperature programmed from 80 ℃ ~ 200 ℃, the rate of 10 ℃/min; final
Heated 10 min at 200 ℃.
B.2.5 Inlet temperature. 240 ℃.
B.2.6 detector temperature. 240 ℃.
B.2.7 Detector. Hydrogen flame ionization detector.
B.2.8 carrier gas. nitrogen.
B.2.9 pre-column pressure. 60 kPa.
B.2.10 Injection volume. about 0.2 μL.
B.2.11 split ratio. 100︰1.
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