GB 1886.207-2016Food additive -- Oil of cassia (English PDF)

2.1 Sensory requirements

Sensory requirements shall comply with the requirements of Table 1.

Table 1 Sensory requirements

Project requires test methods Light yellow to reddish brown color Liquid state the sample was placed in a cuvette, were visually observed Cinnamic aldehyde aroma similar characteristic aroma GB/T 14454.2

2.2 Physical indicators

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

Table 2. Physical and chemical indicators

Item Index Test Method the relative density (20 °C/20 °C) 1.052 ~ 1.070 GB/T 11540 Refractive index (20 °C) 1.600 ~ 1.614 GB/T 14454.4 Miscibility (20 °C) 1 volume of the sample is miscible in 3 volumes of 70% (Volume fraction) ethanol as a clear solution GB/T 14455.3 Acid value (in dollars KOH)/(mg/g) <= 15.0 GB/T 14455.5 Carbonyl compound content (expressed as cinnamic aldehyde) /% >= 80.0 GB/T 14454.13-2008 in the first method Characteristic component content, w /% Trans-cinnamic aldehyde >= 74.0

0.5 Coumarin 4

Trans-o-methoxycinnamaldehyde 3-15 Appendix A Appendix A Determination of characteristic component content A.1 instruments and equipment A.1.1 chromatograph. According to GB/T 11538-2006 provisions in Chapter 5.

A.1.2 Column. capillary column.

A.1.3 Detector. Hydrogen flame ionization detector.

A.2 Determination

Area normalization method. According to GB/T 11538-2006 10.4 Determination.

A.3 repeatability and results are shown According to GB/T 11538-2006 provisions in 11.4, shall comply with the requirements.

Food Additives China cinnamon oil gas chromatogram and operating conditions, see Appendix B.

Appendix B

Food Additives China cinnamon oil gas chromatogram and operating conditions (Area normalization method) B.1 food additives Chinese cinnamon oil gas chromatogram Food Additives China cinnamon oil and gas chromatography is shown in Figure B.1.

Explanation.

1 --- styrene;

2 --- benzaldehyde;

3 --- salicylaldehyde;

4 --- acetophenone;

5 --- phenyl ethyl alcohol;

6 --- hydrocinnamaldehyde;

7 --- cis-cinnamic aldehyde;

8 --- trans-cinnamic aldehyde;

. 9 --- cinnamon alcohol;

10 --- eugenol;

--- Coumarin. 11;

12 --- cinnamyl acetate;

13 --- trans-o-methoxy cinnamic aldehyde;

14 --- methoxy cinnamic acid ester.

Figure B.1 food additives Chinese cinnamon oil gas chromatogram

B.2 operating conditions B.2.1 Column. capillary column length 60m, an inner diameter of 0.25mm.

B.2.2 stationary phase. 100% dimethyl polysiloxane.

B.2.3 film thickness. 0.25µm.

B.2.4 chromatography oven temperature. linear temperature programmed from 80 °C to 230 °C, the rate of 3 °C/min, and then heated at 230 °C 40min.

B.2.5 Inlet temperature. 250 °C.

B.2.6 detector temperature. 250 °C.

B.2.7 Detector. Hydrogen flame ionization detector.

B.2.8 carrier gas. nitrogen.

Before B.2.9 column pressure. 54kPa.

B.2.10 Injection volume. 0.2µL.

B.2.11 Split ratio. 100.1.