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GB 29969-2013 English PDF

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GB 29969-2013: Food additive -- Cinnamic acid, cinnamic acid ester
Status: Valid

Standard ID	Contents [version]	USD	STEP2	[PDF] delivered in	Standard Title (Description)	Status	PDF
GB 29969-2013	English	189	Add to Cart	3 days [Need to translate]	Food additive -- Cinnamic acid, cinnamic acid ester	Valid	GB 29969-2013

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Basic data

Standard ID	GB 29969-2013 (GB29969-2013)
Description (Translated English)	Food additive -- Cinnamic acid, cinnamic acid ester
Sector / Industry	National Standard
Classification of Chinese Standard	C54
Classification of International Standard	67.020
Word Count Estimation	8,850
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 cinnamic esters.

GB 29969-2013: Food additive -- Cinnamic acid, cinnamic acid 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, cinnamic acid ester National Standards of People's Republic of China National Food Safety Standard Food Additives cinnamic acid cinnamic ester Issued on. 2013-11-29 2014-06-01 implementation National Food Safety Standard Food Additives cinnamic acid cinnamic ester

1 Scope

This standard applies to cinnamon and cinnamon ethyl alcohol for raw materials of food additives cinnamon cinnamic acid ester. 2 chemical name, molecular formula, molecular mass and structural formula 2.1 Chemical Name 3-phenyl-3-phenyl-2-propene alcohol acrylate Formula 2.2 C18H16O2 2.3 formula 2.4 relative molecular mass 264.32 (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 Color white or colorless specimen was placed on a clean white paper, were visually observed State crystallization Aroma soft cream, floral 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 cinnamic ester content, w /% ≥ 95.0 Appendix A Acid value (in dollars KOH)/(mg/g) ≤ 2.0 GB/T 14455.5 Melting point (℃) ≥ 42 GB/T 14457.3

Appendix A

Determination of cinnamic acid cinnamic 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 cinnamic acid cinnamic esters by gas chromatogram (area normalization method) See Appendix B.

Appendix B

Food additives, cinnamic acid, cinnamyl gas chromatogram (Area normalization method) B.1 food additives cinnamic acid cinnamic ester gas chromatogram Figure B.1. 1-- ethanol; 2-- cinnamon cinnamic acid ester. Figure B.1 food additives cinnamic acid cinnamic ester 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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