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GB 29970-2013 English PDF

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GB 29970-2013: Food additive -- 2, 5-dimethyl pyrazine
Status: Valid

Standard ID	Contents [version]	USD	STEP2	[PDF] delivered in	Standard Title (Description)	Status	PDF
GB 29970-2013	English	189	Add to Cart	3 days [Need to translate]	Food additive -- 2, 5-dimethyl pyrazine	Valid	GB 29970-2013

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Basic data

Standard ID	GB 29970-2013 (GB29970-2013)
Description (Translated English)	Food additive -- 2, 5-dimethyl pyrazine
Sector / Industry	National Standard
Classification of Chinese Standard	C54
Classification of International Standard	67.020
Word Count Estimation	8,872
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: 2, 5 dimethyl pyrazine.

GB 29970-2013: Food additive -- 2, 5-dimethyl pyrazine

---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-2, 5-dimethyl pyrazine National Standards of People's Republic of China National Food Safety Standard Food Additives 2,5-dimethyl pyrazine Issued on. 2013-11-29 2014-06-01 implementation National Food Safety Standard 2,5-dimethyl pyrazine Food Additives

1 Scope

This standard applies to propylene oxide and 1,2-propanediamine for raw materials of food additives 2,5-dimethyl pyrazine. 2 chemical name, molecular formula, molecular mass and structural formula 2.1 Chemical Name 2,5-dimethyl pyrazine Formula 2.2 C6H8N2 2.3 formula 2.4 relative molecular mass 108.14 (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 colorless to pale yellow color of the sample is placed over the inner tube, were visually observed Liquid state Earthy aroma, potato-like 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 2,5-dimethyl pyrazine content, w /% ≥ 98.0 Appendix A Refractive index (20 ℃) 1.497 ~ 1.503 GB/T 14454.4 The relative density (25 ℃/25 ℃) 0.982 ~ 1.000 GB/T 11540

Appendix A

Determination of Content of 2,5-dimethyl pyrazine 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 2,5-dimethyl pyrazine gas chromatograph (area normalization method) See Appendix B.

Appendix B

2,5-dimethyl pyrazine food additive gas chromatogram (Area normalization method) B.1 2,5-dimethyl pyrazine food additive gas chromatogram Figure B.1. Figure B.1 2,5-dimethyl pyrazine food additive 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. 50 ℃ constant temperature 5 min; then linear temperature programmed from 50 ℃ ~ 150 ℃, the rate of 3 ℃/min; final 1 50 ℃ heated 10 min. 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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