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GB 1886.33-2015 (GB1886.33-2015)

Chinese standards (related to): 'GB 1886.33-2015'
Standard IDContents [version]USDSTEP2[PDF] delivered inStandard Title (Description)See DetailStatusGoogle Book
GB 1886.1-2021English190 Add to Cart 0--3 minutes. Auto immediate delivery. National food safety standard - Food additives - Sodium carbonate GB 1886.1-2021 Valid GB 1886.1-2021
GB 1886.1-2015English479 Add to Cart 3 days National Food Safety Standard -- Food Additives -- Sodium carbonate GB 1886.1-2015 Obsolete GB 1886.1-2015
GB 1886.33-2015English90 Add to Cart 0--3 minutes. Auto immediate delivery. National Food Safety Standard -- Food Additives -- Oil of eucalyptus GB 1886.33-2015 Valid GB 1886.33-2015
GB 1886-2008English459 Add to Cart 3 days Food additive -- Sodium carbonate GB 1886-2008 Obsolete GB 1886-2008
GB 1886-1992English479 Add to Cart 4 days Food additive--Sodium carbonate GB 1886-1992 Obsolete GB 1886-1992


   
BASIC DATA
Standard ID GB 1886.33-2015 (GB1886.33-2015)
Description (Translated English) National Food Safety Standard -- Food Additives -- Oil of eucalyptus
Sector / Industry National Standard
Classification of Chinese Standard X44
Classification of International Standard 71.100.60
Word Count Estimation 6,692
Date of Issue 2015-09-22
Date of Implementation 2016-03-22
Older Standard (superseded by this standard) GB 10351-2008
Regulation (derived from) PRC National Health and Family Planning Commission 2015 No.8
Issuing agency(ies) National Health and Family Planning Commission of the People's Republic of China


GB 1886.33-2015: PDF in English
GB 1886.33-2015
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard - Food Additives -
Oil of eucalyptus (Oil of blue eucalyptus)
食品添加剂 桉叶油(蓝桉油)
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 safrole content ... 6 
Appendix B Gas chromatogram of safrole in food additive oil of eucalyptus (oil
of blue eucalyptus) and safrole standard solution ... 7 
National Food Safety Standard - Food Additives -
Oil of eucalyptus (Oil of blue eucalyptus)
1 Scope
This standard applies to the oil of eucalyptus (oil of blue eucalyptus) of which
the essential oil, by steam distillation, is extracted from the fresh leaves and
branches of eucalyptus (Eucalyptus globulus Labill.) or eucalyptus-genus
plants (Eucalyptus spp.), and then prepared by distillation process; the content
of cineole is not less than 80%.
2 Technical requirements
2.1 Sensory requirements
The sensory requirements shall meet the requirements in Table 1.
Appendix A
Determination of safrole content
A.1 Instruments and apparatuses
A.1.1 Chromatograph: According to the provisions in Chapter 5 of GB/T 11539-
2008.
A.1.2 Column: packed column.
A.1.3 Detector: hydrogen flame ionization detector.
A.2 Reagents and standard solutions
A.2.1 Reagents
A.2.1.1 Benzene: Analytically pure, the chromatographical determination purity
is at least 99% under test conditions.
A.2.1.2 Safrole: Under test conditions, the chromatographical determination
purity is at least 99%.
A.2.2 Preparation of standard solution with safrole content of 0.002%
Accurately weigh 1.000g ± 0.0002g of safrole in a 500mL volumetric flask; dilute
to the mark with benzene, and shake well. Accurately absorb 1.0mL of this
solution in a 100mL volumetric flask; dilute to the mark with benzene; shake
well for use.
A.3 Determination method
Area normalization method: Determine the content of safrole according to 10.4
in GB/T 11539-2008. Determine the standard solution (A.2.2) and the sample,
respectively; the injection volume shall be the same. Compare the peak-area of
safrole in the two chromatograms.
A.4 Repeatability and result expression
Carry out according to the provisions of 11.4 in GB/T 11539-2008.
The gas chromatogram of safrole in food additive oil of eucalyptus (oil of blue
eucalyptus) and safrole standard solution is shown in Appendix B.
......