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Food additive -- 2-acetyl pyrrole
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Basic data
| Standard ID | GB 29977-2013 (GB29977-2013) |
| Description (Translated English) | Food additive -- 2-acetyl pyrrole |
| Sector / Industry | National Standard |
| Classification of Chinese Standard | C53 |
| Classification of International Standard | 67.020 |
| Word Count Estimation | 7,720 |
| 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 acetylpyrrole. |
GB 29977-2013: Food additive -- 2-acetyl pyrrole
---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-acetyl pyrrole
National Standards of People's Republic of China
National Food Safety Standard
2-acetyl-pyrrolo Food Additives
Issued on. 2013-11-29
2014-06-01 implementation
National Food Safety Standard
2-acetyl-pyrrolo Food Additives
1 Scope
This standard applies to the pyrrole and N, N- dimethylacetamide for raw materials of food additive 2-acetyl pyrrole.
2 chemical name, molecular formula, molecular mass and structural formula
2.1 Chemical Name
2-acetyl-pyrrole
Formula 2.2
C6H7ON
2.3 formula
HN
2.4 relative molecular mass
109.13 (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 the sample is placed on a clean white paper, were visually observed
State crystallization
Fragrant aroma of bread, fragrant walnut, licorice-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-acetyl-pyrrole content, w /% ≥ 97.0 Appendix A
Melting point (℃) 87 ~ 93 GB/T 14457.3
Appendix A
Determination of the content of 2-acetyl-pyrrole
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.
Sample Preparation. Weigh 1 g sample was dissolved in 10 mL of absolute ethanol, shake spare.
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-acetyl-pyrrolo gas chromatograph (area normalization method) See Appendix B.
Appendix B
2-acetyl-pyrrolo food additive gas chromatogram
(Area normalization method)
B.1 2-acetyl-pyrrolo food additive gas chromatogram
Figure B.1.
1-- ethanol;
2--2- acetyl pyrrole.
Figure B.1 Food Additives 2-acetyl-pyrrolo 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. 180 ℃ constant temperature 10 min; then linear temperature program from 180 ℃ ~ 200 ℃, the rate of 10 ℃/min; most
After 200 ℃ heated 20 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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