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GB 1886.29-2015 PDF English

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GB 1886.29-2015: National Food Safety Standard -- Food Additives -- Oil of ginger
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GB 1886.29-2015: National Food Safety Standard -- Food Additives -- Oil of ginger

---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/GB1886.29-2015
NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA GB/T 1886.29-2015 National food safety standard - Food additives - Oil of ginger ISSUED ON: SEPTEMBER 22, 2015 IMPLEMENTED ON: MARCH 22, 2016 Issued by: National Health and Family Planning Commission of the PRC

Table of Contents

Foreword ... 3 1 Scope ... 4 2 Technical requirements ... 4 Appendix A Gas chromatogram of food additive - ginger oil (area normalization method) ... 5 National food safety standard - Food additives - Oil of ginger

1 Scope

This standard applies to the food additive - ginger oil which is extracted from the roots of ginger (Zingiber officinale Rosc.) by steam distillation.

2 Technical requirements

2.1 Sensory requirements Sensory requirements shall meet the requirements of Table 1.

Appendix A

Gas chromatogram of food additive - ginger oil (area normalization method) A.1 Gas chromatogram of food additive - ginger oil The gas chromatogram of food additive - ginger oil is as shown in Figure A.1. A.2 Operating conditions A.2.1 Column: Capillary column, 60 m long, 0.25 mm inner diameter. A.2.2 Stationary phase: Polydimethylsiloxane. A.2.3 Film thickness: 0.25 μm. A.2.4 Chromatography furnace’s temperature: Keep constant temperature at 60°C for 2 min; then perform linear programming temperature rise from 60°C to 150°C at a rate of 3°C / min; then perform linear programming temperature rise from 150°C to 180°C at a rate of 1°C / min; then perform linear programming temperature rise from 180°C to 220°C at a rate of 5°C / min; finally keep constant temperature at 220°C for 5 min. ......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.

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