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GB 29968-2013: Food additive -- Cinnamic acid benzyl ester
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| GB 29968-2013 | English | 189 |
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Food additive -- Cinnamic acid benzyl ester
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Standard similar to GB 29968-2013
GB 28401 | GB 28338 | GB 31617 | GB 29959 | GB 29961 | GB 29962 | Basic data
| Standard ID | GB 29968-2013 (GB29968-2013) |
| Description (Translated English) | Food additive -- Cinnamic acid benzyl ester |
| Sector / Industry | National Standard |
| Classification of Chinese Standard | C54 |
| Classification of International Standard | 67.020 |
| Word Count Estimation | 8,888 |
| 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: cinnamic acid benzyl ester. |
GB 29968-2013: Food additive -- Cinnamic acid benzyl ester
---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-Cinnamic acid benzyl ester
National Standards of People's Republic of China
National Food Safety Standard
Food Additives cinnamic acid benzyl ester
Issued on. 2013-11-29
2014-06-01 implementation
National Food Safety Standard
Food Additives cinnamic acid benzyl ester
1 Scope
This standard applies to the ethyl cinnamate and benzyl alcohol for raw materials food additives cinnamic acid benzyl ester.
2 chemical name, molecular formula, molecular mass and structural formula
2.1 Chemical Name
Cinnamic acid benzyl ester
Formula 2.2
C16H14O2
2.3 formula
2.4 relative molecular mass
238.29 (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
White to pale yellow color of the sample is placed on a clean white paper, were visually observed
Solid state
The aroma of sweet, fragrant cream 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
Cinnamic acid benzyl ester content, w /% ≥ 98.0 Appendix A
Acid value (in dollars KOH)/(mg/g) ≤ 1.0 GB/T 14455.5
Freezing point (℃) ≥ 25 GB/T 14454.7
Appendix A
Determination of cinnamic acid benzyl ester 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.
Sample Preparation. Weigh 1 g sample was dissolved in 10 mL of absolute ethanol, shake spare.
A.3 repeatability and results are shown
According to GB/T 11538-2006 provisions in 11.4, shall comply with the requirements.
Food Additives benzyl cinnamate gas chromatograph (area normalization method) See Appendix B.
Appendix B
Food Additives benzyl cinnamate gas chromatogram
(Area normalization method)
B.1 food additives benzyl cinnamate gas chromatogram
Figure B.1.
1-- ethanol;
2-- cinnamic acid benzyl ester.
Figure B.1 food additives benzyl cinnamate 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. 100% dimethyl polysiloxane.
B.2.3 film thickness. 0.45 μm.
B.2.4 chromatography oven temperature. 260 ℃ constant temperature.
B.2.5 inlet temperature. 280 ℃.
B.2.6 detector temperature. 300 ℃.
B.2.7 Detector. Hydrogen flame ionization detector.
B.2.8 carrier gas. nitrogen.
B.2.9 carrier gas flow rate. 3 mL/min.
B.2.10 Injection volume. 0.2 μL.
B.2.11 split ratio. 50︰1.
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