GB 28314-2012 PDF English
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GB 28314-2012 | English | 70 |
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Food additives - Capsicum oleoresin
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GB 28314-2012: Food additives - Capsicum oleoresin---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GB28314-2012
GB
NATIONAL STANDARD OF THE
PEOPLE’SREPUBLIC OF CHINA
National Food Safety Standard - Food Additive - Capsicum
Oleoresin
Issued on: APRIL 25, 2012
Implemented on: JUNE 25, 2012
Issued by. Ministry of Health of the People’s Republic of China
Table of Contents
1 Scope... 3
2 Molecular Formula, Structural Formula, and Relative Molecular Mass... 3
3 Technical Requirements... 4
Appendix A Test Methods... 5
National Food Safety Standard - Food Additive - Capsicum
Oleoresin
1 Scope
This Standard applies to the food additive capsicum oleoresin which is made from the fruit of
the Solanaceae plant Capsicum (Capsicum annuum L.) through processing and refining.
2 Molecular Formula, Structural Formula, and Relative
Molecular Mass
2.1 Capsaicin
Molecular formula. C18H27NO3
Structural formula.
Relative molecular mass. 305.41 (according to the 2007 international relative atomic mass)
2.2 Dihydrocapsaicin
Molecular formula. C18H29NO3
Structural formula.
Relative molecular mass. 307.43 (according to the 2007 international relative atomic mass)
2.3 Nordihydrocapsaicin
Molecular formula. C17H25NO3
Appendix A
Test Methods
A.1 General
The reagents and water used in this Standard, unless otherwise specified, refer to analytical
reagents and Grade-3 water specified in GB/T 6682.The standard titration solution, standard
solution for impurity determination, preparations and products used in the test, unless otherwise
specified, are prepared in accordance with the provisions of GB/T 601, GB/T 602 and GB/T
603.The solutions used in the test, unless otherwise specified, refer to aqueous solutions.
A.2 Identification test
A.2.1 Solubility
Almost insoluble in water, partially soluble in ethanol, insoluble in glycerol.
A.2.2 Maximum absorption peak
The n-hexane solution of the sample has a maximum absorption peak near a wavelength of 445
nm.
A.2.3 Color reaction
Take 1 drop of capsicum oleoresin sample; add 2~3 drops of chloroform and 1 drop of sulfuric
acid; the solution turns brown to dark blue.
A.3 Determination of capsaicin content
A.3.1 Method I (arbitration method)
A.3.1.1 Reagents and materials
A.3.1.1.1 Methanol. Chromatographically pure.
A.3.1.1.2 Tetrahydrofuran. Chromatographically pure.
A.3.1.1.3 Methanol-tetrahydrofuran mixed solvent. Volume ratio is 1.1.
A.3.1.1.4 Capsaicin standard product (purity ≥95%).
A.3.1.1.5 Dihydrocapsaicin standard product (purity ≥90%).
A.3.1.1.6 Standard stock solution. Accurately weigh appropriate amounts of capsaicin standard
product and dihydrocapsaicin standard product, accurate to 0.0001 g; dissolve in methanol and
make constant volume. Prepare a mixed standard stock solution of capsaicin and
dihydrocapsaicin with a concentration of 1 mg/mL; seal it and store it in a refrigerator at 4 ℃
for later use.
A.3.1.1.7 Standard working solution. Respectively pipette 0 mL, 0.5 mL, 1 mL, 1.5 mL, 2.0
mL and 2.5 mL of the standard stock solution; and then make constant volumes to 25 mL with
methanol, respectively. The concentrations of this standard series are 0 μg/mL, 20 μg/mL, 40
μg/mL, 60 μg/mL, 80 μg/mL and 100 μg/mL; and prepare it for immediate use.
A.3.1.2 Instruments and equipment
A.3.1.2.1 High performance liquid chromatograph. Equipped with ultraviolet detector.
A.3.1.2.2 Analytical balance (with sensitivity of 0.0001 g).
A.3.1.2.3 Analytical balance (with sensitivity of 0.001 g).
A.3.1.3 Reference chromatographic conditions
A.3.1.3.1 Chromatographic column. C18, 4.6 mm × 250 mm, 5 μm (or other equivalent
chromatographic columns).
A.3.1.3.2 Mobile phase. methanol-water solution, volume ratio of 65.35.
A.3.1.3.3 Injection volume. 10 μL.
A.3.1.3.4 Flow rate. 1 mL/min.
A.3.1.3.5 UV detection wavelength. 280 nm.
A.3.1.3.6 Column oven temperature. 30 ℃.
A.3.1.4 Analysis procedures
A.3.1.4.1 Preparation of specimen solution
Accurately weigh an appropriate amount of specimen (take 1.000 g when the capsaicin content
is about 1%; take 0.500 g when it is about 2%, and so on); dissolve it in a methanol-
tetrahydrofuran mixed solvent and dilute it to 100 mL; filter it through a 0.45μm filter
membrane and set aside. This is the specimen solution.
A.3.1.4.2 Determination
Perform chromatographic analysis on the specimen solution and the standard working solution
according to the reference chromatographic conditions in A.3.1.3.Draw a standard curve based
on the contents of capsaicin and dihydrocapsaicin in the standard working solution; use the
retention time of the chromatographic peak of the standard substance for qualitative analysis;
and use the standard curve of capsaicin and dihydrocapsaicin and the peak area in the specimen
solution for quantitative analysis.
...... Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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