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National Food Safety Standard -- Food Additives -- Citronella oil
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Basic data
| Standard ID | GB 1886.271-2016 (GB1886.271-2016) |
| Description (Translated English) | National Food Safety Standard -- Food Additives -- Citronella oil |
| Sector / Industry | National Standard |
| Classification of Chinese Standard | X40 |
| Word Count Estimation | 4,467 |
| Date of Issue | 2016-08-31 |
| Date of Implementation | 2017-01-01 |
| Regulation (derived from) | Announcement of the State Administration of Public Health and Family Planning 2016 No.11 |
| Issuing agency(ies) | National Health and Family Planning Commission of the People's Republic of China, State Food and Drug Administration |
GB 1886.271-2016: National Food Safety Standard -- Food Additives -- Citronella oil
---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 safety national standard - Food additive - Citronella oil)
National Standards of People's Republic of China
National Food Safety Standard
Food Additives citronella oil
Published 2016-08-31
2017-01-01 implementation
People's Republic of China
National Health and Family Planning Commission issued
National Food Safety Standard
Food Additives citronella oil
1 Scope
This standard applies to steam distillation from citronella [Cymbopogonnardus (L.) W.Watsonvar.lenabatuStapf.]
Ground leaves, stems, part of the obtained fresh or semi-dry food additives citronella oil.
2 Technical Requirements
2.1 Sensory requirements
Sensory requirements shall comply with the requirements in Table 1.
Table 1 Sensory requirements
Project requires test methods
Light yellow to light brown yellow color
Liquid state
The sample was placed in a cuvette, were visually observed
Aroma leaves, earthy aroma like GB/T 14454.2
2.2 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
Relative density (20 ℃/20 ℃) 0.891 ~ 0.910 GB/T 11540
Refractive index (20 ℃) 1.479 ~ 1.490 GB/T 14454.4
Optical rotation (20 ℃) -25 ° ~ -12 ° GB/T 14454.5
Miscibility of (20 ℃)
1 volume of the sample is miscible in 80% by volume 2 (by volume
Score) in ethanol, a clear solution
GB/T 14455.3
Wherein component content, w /%
Citronellal content 3-6
Citronellol content of from 3 to 8.5
Geraniol content of 15 to 23
Appendix A
Appendix A
Wherein component content measured
A.1 instruments and equipment
A.1.1 Chromatography. in GB/T 11538-2006 specified in Chapter 5.
A.1.2 Column. capillary column.
A.1.3 Detector. hydrogen flame ionization detector.
A.2 Determination
Area normalization method. Press the GB/T 11538-2006 Determination 10.4.
A.3 repeatability and results are expressed
11538-2006 carried out in accordance with the provisions of 11.4 GB/T , should meet the requirements.
Food additives citronella oil gas chromatography and the operating conditions of FIG see Appendix B.
Appendix B
Food additives citronella oil gas chromatography and the operating conditions of FIG.
(Area normalization method)
B.1 food additives citronella oil gas chromatogram
Food additives citronella oil gas chromatography is shown in Figure B.1.
Description.
1 --- camphene;
2 --- limonene;
3 --- citronellal;
4 --- Long brain;
5 --- citronellol;
6 --- geraniol;
7 --- isoeugenol methyl ether.
Figure B.1 food additives citronella oil gas chromatogram
B.2 operating conditions
B.2.1 Column. capillary column, length 30m, internal diameter 0.32mm.
B.2.2 stationary phase. dimethylpolysiloxane.
B.2.3 film thickness. 0.25μm.
B.2.4 chromatographic oven temperature. 70 ℃ thermostat 10min, then linear temperature programmed from 70 ℃ ~ 220 ℃, a rate of 2 ℃/min.
B.2.5 Inlet temperature. 250 ℃.
B.2.6 detector temperature. 250 ℃.
B.2.7 Detector. flame ionization detector.
B.2.8 Carrier gas. nitrogen.
B.2.9 carrier gas flow rate. 0.3mL/min.
B.2.10 Injection volume. 0.2μL.
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