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GB 1886.283-2016: National Food Safety Standard -- Food Additives -- Ethyl vanillin
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GB 1886.283-2016: National Food Safety Standard -- Food Additives -- Ethyl vanillin

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(Food safety national standard - Food additive - Ethyl vanillin) National Standards of People's Republic of China National Food Safety Standard Food additive ethyl vanillin 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 additive ethyl vanillin

1 Scope

This standard applies to o-ethoxy phenol and glyoxylic acid as raw materials obtained food additive ethyl vanillin. 2 Chemical name, molecular formula, structural formula and relative molecular mass 2.1 Chemical Name Formula 2.2 C9H10O3 2.3 formula 2.4 Molecular Weight 166.18 (according to 2007 international relative atomic mass)

3 Technical requirements

3.1 Sensory requirements Sensory requirements shall comply with the requirements in Table 1. Table 1 Sensory requirements Project requires test methods Color status Colorless or slightly yellow Crystal or crystalline powder The sample is placed on a clean white paper, were visually Observed Qiang Lie aroma of vanilla 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 Ethyl vanillin content, w /% ≥ 98.0 Appendix A Solubility (25 ℃) 1g sample was dissolved in whole 2mL95% (volume fraction) in ethanol GB/T 14455.3 Melting point/℃ 76.0 ~ 78.0 GB/T 14457.3

Appendix A

Ethyl vanillin Content Determination 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. Sample Preparation. Weigh 0.2g of this product was dissolved in 10mL of acetonitrile, shake up. 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. Ethyl vanillin food additive gas chromatogram and operating conditions see Appendix B.

Appendix B

Ethyl vanillin food additive gas chromatogram and operating conditions (Area normalization method) B.1 ethyl vanillin food additive gas chromatogram Ethyl vanillin food additive gas chromatography is shown in Figure B.1. Description. 1 --- (solvent); 2 --- ethyl vanillin. Figure B.1 ethyl vanillin food additive gas chromatogram B.2 operating conditions B.2.1 Column. capillary column, length 30m, internal diameter 0.32mm. B.2.2 stationary phase. 100% dimethylpolysiloxane. B.2.3 film thickness. 0.25μm. B.2.4 chromatographic oven temperature. 120 ℃ thermostat 2min, followed by a linear temperature programmed from 120 deg.] C to 250 ℃, a rate of 15 ℃/min, and finally At 250 ℃ with 8min. 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. 0.2μL. B.2.11 Split ratio. 50.1. ...