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GB 1886.291-2016: National Food Safety Standard -- Food Additives - 2, 3-dimethyl pyrazine
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GB 1886.291-2016: National Food Safety Standard -- Food Additives - 2, 3-dimethyl pyrazine

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(Food safety national standard - Food additive - 2, 3-dimethylpyrazine) National Standards of People's Republic of China National Food Safety Standard 2,3-dimethyl pyrazine food additives Published 2016-08-31 2017-01-01 implementation People's Republic of China National Health and Family Planning Commission issued National Food Safety Standard 2,3-dimethyl pyrazine food additives

1 Scope

This standard applies to the additive is 2,3-dimethyl pyrazine was prepared from ethylenediamine and foodstuff acetoin or diacetyl. 2 Chemical name, molecular formula, structural formula and relative molecular mass 2.1 Chemical Name 2,3-dimethyl pyrazine Formula 2.2 C6H8N2 2.3 formula 2.4 Molecular Weight 108.14 (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 to pale yellow liquid The sample was placed in a cuvette, were visually observed Aroma of nuts, cocoa-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 2,3-dimethyl pyrazine content, w /% ≥ 98.0 Appendix A Refractive index (20 ℃) 1.505 ~ 1.509 GB/T 14454.4 Relative density (25 ℃/25 ℃) 1.000 ~ 1.022 GB/T 11540

Appendix A

Determination of Content of 2,3-dimethyl pyrazine 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 2,3-dimethyl pyrazine and operating conditions of the gas chromatogram see Appendix B.

Appendix B

2,3-dimethyl pyrazine food additive gas chromatogram and operating conditions (Area normalization method) B.1 2,3-dimethyl pyrazine food additive gas chromatogram 2,3-dimethyl pyrazine food additive gas chromatography is shown in Figure B.1. Figure B.1 2,3-dimethyl pyrazine food additive gas chromatogram B.2 operating conditions B.2.1 Column. capillary column, length 30m, internal diameter 0.25mm. B.2.2 stationary phase. polyethylene glycol 20000. B.2.3 film thickness. 0.25μm. B.2.4 chromatographic oven temperature. 110 ℃ thermostat 10min, then linear temperature programmed from 110 deg.] C to 200 ℃, a rate of 10 ℃/min, and finally 200 ℃ thermostat 10min. 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 carrier gas flow rate. head pressure 60kPa. B.2.10 Injection volume. about 0.2μL. B.2.11 split ratio. 100.1. ...