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GB 1886.16-2015National Food Safety Standard -- Food Additives -- Vanillin (English PDF)

食品安全国家标准食品添加剂香兰素

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Issued by

National Health and Family Planning Commission of the People's Republic of China

Level / Type

National · Mandatory

Issue date

September 22, 2015

Implementation date

March 22, 2016

Scope

GB 1886.16-2015 is the English-translated version of 食品安全国家标准食品添加剂香兰素.

GB 1886.16-2015 is the Chinese standard "National Food Safety Standard -- Food Additives -- Vanillin". Its scope clause reads: This Standard is applicable to food additive - vanillin, which is prepared by chemical reaction with guaiacol or sulfite pulp waste liquid lignin or p-cresol as raw materials.

Its clauses include chemical name, molecular formula, structural; technical requirements. It was issued by the National Health and Family Planning Commission of the People's Republic of China on 2015-09-22 and took effect on 2016-03-22.

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Document preview — GB 1886.16-2015

National Standard of the People's Republic of China

Issued by: National Health and Family Planning Commission of the People's Republic of China

Foreword...3
1 Scope...4

1 Scope

This Standard is applicable to food additive - vanillin, which is prepared by chemical reaction with guaiacol or sulfite pulp waste liquid lignin or p-cresol as raw materials.

2 Chemical name, molecular formula, structural

formula and relative molecular mass

2.1 Chemical name

3-methoxy-4-hydroxybenzaldehyde

2.2 Molecular formula

C8H8O3

2.3 Structural formula

2.4 Relative molecular mass

152.15 (according to 2007 international relative atomic mass).

3 Technical requirements

3.1 Sensory requirements

The sensory requirements shall meet the requirements of Table 1.

Annex A

Determination of vanillin content

A.1 Instruments and equipment

A.1.1 Chromatograph: according to the provisions of Clause 5 in GB/T 11538-

2006 or GB/T 11539-2008.

A.1.2 Column: capillary column or packed column.

A.1.3 Detector: hydrogen flame ionization detector.

A.2 Determination method

Sample preparation: Weigh 1g of the sample and dissolve it in 10mL of 95% (volume fraction) ethanol. Shake well and leave for later use (use within 30min).

Area normalization method: Determine the content according to 10.4 in GB/T

11538-2006 or GB/T 11539-2008.

A.3 Repeatability and result presentation

According to GB/T 11538-2006 or 11.4 in GB/T 11539-2008.

See Annex B for the gas chromatogram of food additive - vanillin (area normalization method).

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 4 pages — is available in the English PDF.

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