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GB 1886.125-2015: National Food Safety Standard -- Food Additives -- Cinnamic alcohol
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GB 1886.125-2015: National Food Safety Standard -- Food Additives -- Cinnamic alcohol

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(National food safety standards for food additives cinnamic alcohol) National Standards of People's Republic of China National Food Safety Standard Food Additives cinnamic alcohol Issued on. 2015-09-22 2016-03-22 implementation People's Republic of China National Health and Family Planning Commission released National Food Safety Standard Food Additives cinnamic alcohol

1 Scope

This standard applies to cinnamic aldehyde as raw materials by a chemical reaction of alcohol cinnamon food additive. 2 chemical name, molecular formula, molecular mass and structural formula 2.1 Chemical Name 3-phenyl-allyl alcohol Formula 2.2 C9H10O 2.3 formula 2.4 relative molecular mass 134.18 (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 to light yellow (solid) or colorless to pale yellow (liquid body) Solid or liquid crystalline state The sample is placed on a clean white or color than the inner tube, visually Was observed Aroma with rich cream, floral, sweet 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 ℃) 1mL sample soluble in 1mL70% (volume fraction) ethanol GB/T 14455.3 Cinnamic alcohol content, w /% ≥ 98.0 Appendix A Freezing point/℃ ≥ 32.0 GB/T 14454.7

Appendix A

Determination of cinnamic alcohol 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 Performed according to GB/T 11538-2006 11.4 provisions. Food Additives cinnamic alcohol gas chromatograph (area normalization method) See Appendix B.

Appendix B

Food Additives cinnamic alcohol gas chromatogram (Area normalization method) B.1 food additives cinnamic alcohol gas chromatogram Food Additives cinnamic alcohol by gas chromatography is shown in Figure B.1. Figure B.1 food additives cinnamic alcohol gas chromatogram B.2 operating conditions B.2.1 Column. capillary column length 30m, an inner diameter of 0.25mm. B.2.2 stationary phase. 5% phenyl methyl polysiloxane. B.2.3 film thickness. 0.25μm. B.2.4 chromatography oven temperature. 100 ℃ constant temperature 1min; then linear temperature program from 100 ℃ ~ 250 ℃, the rate of 10 ℃/min; and finally 250 ℃ thermostatic 5min. 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 carrier gas flow rate. 1.2mL/min. B.2.10 Injection volume. about 0.25μL. B.2.11 split ratio. 80.1. ...