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GB 1886.191-2016National Food Safety Standard -- Food Additives -- Citral (English PDF)

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Issued by

National Health and Family Planning Commission of the People's Republic of China, State Food and Drug Administration

Level / Type

National · Mandatory

Issue date

August 31, 2016

Implementation date

January 1, 2017

Scope

GB 1886.191-2016 (National Food Safety Standard -- Food Additives -- Citral) is available as an English-translated PDF.

GB 1886.191-2016 — This standard applies to Litsea cubeba oil or lemon grass oil as a raw material obtained by a single off, or to pentaenoic acid and isopentenal or dehydrogenated camphor Alcohol as raw material by chemical reaction of the food additive citral.

Document preview — GB 1886.191-2016

National Standard of the People's Republic of China

Classification: X 40

Issued by: National Health and Family Planning Commission of the People's Republic of China, State Food and Drug Administration

1 Scope
2 chemical name, molecular formula, structural formula and relative molecular mass
2.1 Chemical name
2.2 Molecular formula
2.3 Structural formula
2.4 Relative molecular mass
3 technical requirements
3.1 sensory requirements
3.2 Physical and chemical indicators
Appendix A Determination of citral content
Appendix B Food additive - Citral gas chromatogram and operating conditions

1 Scope

This standard applies to Litsea cubeba oil or lemon grass oil as a raw material obtained by a single off, or to pentaenoic acid and isopentenal or dehydrogenated camphor Alcohol as raw material by chemical reaction of the food additive citral.

2 chemical name, molecular formula, structural formula and relative molecular mass

2.1 Chemical name

alpha-citral (geran). (E) -3,7-dimethyl-2,6-octadiene-1-aldehyde beta-citral (orange aldehyde). (Z) -3,7-dimethyl-2,6-octadiene-1-aldehyde

2.2 Molecular formula

C10H16O

2.3 Structural formula

alpha-Citral (geraniol) beta-citral (orange aldehyde)

2.4 Relative molecular mass

152.24 (according to the.2007 International Relative Atomic Quality)

3 technical requirements

3.1 sensory requirements

Sensory requirements shall comply with the requirements of Table 1.

Table 1 sensory requirements

The project requires a test method Color pale yellow State liquid The sample was placed in a colorimetric tube and visually observed A strong aroma of lemon - like aroma GB/T 14454.2

3.2 Physical and chemical indicators

Physical and chemical indicators should be consistent with the provisions of Table 2.

Table 2 Physical and chemical indicators

Item Index Test Method Solubility (25 ° C) 1 mL The sample was completely dissolved in 7 mL of 70% by volume ethanol. GB/T 14455.3 Citral content, w /% >= 96.0 (cis-trans isomer) Appendix A Acid value (in KOH)/(mg/g) <= 5.0 GB/T 14455.5 Refractive index (20 ° C) 1.486 ~ 1.490 GB/T 14454.4 Relative density (25 degrees C/25 degrees C) 0.885 ~ 0.891 GB/T 11540

Appendix A Determination of citral content

A.1 Instruments and equipment A.1.1 chromatograph. according to GB/T 11538-2006 in Chapter 5 of the provisions.

A.1.2 Column. Capillary column.

A.1.3 Detector. Hydrogen flame ionization detector.

A.2 Determination method Area normalization method. according to GB/T 11538-2006 10.4 determination of content.

A.3 repeatability and result representation According to GB/T 11538-2006 11.4 provisions, should meet the requirements.

The gas chromatogram and operating conditions of the food additive citral are given in Appendix B.

Appendix B Food additive - Citral gas chromatogram and operating conditions

(Area normalization method)

B.1 Food additive citral (single) gas chromatogram B.1.1 Food additive citral (single) gas chromatogram The food additive citral (single) gas chromatogram is shown in Figure B.1.

Description.

1 --- beta-citral (orange aldehyde);

2 --- alpha-citral (geraniol);

3 --- beta-carnosine.

Figure B.1 Food additive citral (single) gas chromatogram

B.1.2 Operating conditions B.1.2.1 Column. capillary column, length 60m, inner diameter 0.32mm.

B.1.2.2 Stationary phase. phenyl arylene polymer.

B.1.2.3 Film thickness. 1 um.

B.1.2.4 Chromatographic Furnace Temperature. The linear temperature is from 80 ° C to 230 ° C at a rate of 3 ° C/min and then at 230 ° C for 3 min.

B.1.2.5 Inlet temperature. 250 ° C.

B.1.2.6 Detector temperature. 300 ° C.

B.1.2.7 Detector. Hydrogen flame ionization detector.

B.1.2.8 Carrier gas. nitrogen.

B.1.2.9 Pre-column pressure. 81 kPa.

B.1.2.10 Injection volume. 0.2 uL.

B.1.2.11 Split ratio. 100. 1.

B.2 Food Additive Citral (Synthetic) Gas Chromatography B.2.1 Food additive citral (synthetic) gas chromatogram Food additive citral (synthetic) gas chromatogram shown in Figure B.2.

Description.

1 --- beta-citral (orange aldehyde);

2 --- alpha-citral (geraniol).

Figure B.2 Food additive citral (synthetic) gas chromatogram

B.2.2 Operating conditions B.2.2.1 Column. capillary column, length 30m, inner diameter 0.25mm.

B.2.2.2 Stationary phase. 100% dimethylpolysiloxane.

B.2.2.3 Film thickness. 0.25 um.

B.2.2.4 Chromatographic furnace temperature. 120 degrees C constant temperature.

B.2.2.5 Inlet temperature..200 ° C.

B.2.2.6 Detector temperature. 250 ° C.

B.2.2.7 Detector. Hydrogen flame ionization detector.

B.2.2.8 Carrier gas. nitrogen.

B.2.2.9 Pre-column pressure. 0.08 MPa.

B.2.2.10 Injection volume. 0.2 uL.

B.2.2.11 Split ratio. 80. 1.

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

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