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GB 1886.48-2015 PDF English

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GB 1886.48-2015: National Food Safety Standard -- Food Additives -- Oil of rose
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GB 1886.48-2015115 Add to Cart Auto, 9 seconds. National Food Safety Standard -- Food Additives -- Oil of rose Valid

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GB 1886.48-2015: National Food Safety Standard -- Food Additives -- Oil of rose

---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/GB1886.48-2015
NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National Food Safety Standard - Food Additives - Oil of Rose ISSUED ON: SEPTEMBER 22, 2015 IMPLEMENTED ON: MARCH 22, 2016 Issued by: National Health and Family Planning Commission of the People’s Republic of China

Table of Contents

Foreword ... 3 1 Scope ... 4 2 Technical Requirements ... 4 Appendix A Determination of Characteristic Component Content ... 5 Appendix B Gas Chromatogram of Food Additive - Oil of Rose (area normalization method) ... 6 National Food Safety Standard - Food Additives - Oil of Rose

1 Scope

This Standard is applicable to food additive - oil of rose, which is extracted through steam distillation method from the flowers and flower buds of Chinese Kushui rose (Rosa sertata  Rosa rugosa).

2 Technical Requirements

2.1 Sensory Requirements Sensory requirements shall comply with the stipulations in Table 1.

Appendix A

Determination of Characteristic Component Content A.1 Instruments and Equipment A.1.1 Chromatograph: comply with the stipulations of Chapter 5 in GB/T 11538-2006. A.1.2 Column: capillary column. A.1.3 Detector: hydrogen flame ionization detector. A.2 Determination Method Area normalization method: determine the content in accordance with 10.4 in GB/T 11538-2006. A.3 Repeatability and Result Expression Comply with the stipulations of 11.4 in GB/T 11538-2006. Please refer to Appendix B for the gas chromatogram of food additive - oil of rose (area normalization method). ......

Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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