GB 1886.26-2016Food grade paraffin wax (English PDF)

2.1 Chemical Name

Formula 2.2

C8H6O3

2.3 Formula

2.4 Relative molecular mass

150.13 (according to 2007 international relative atomic mass)

3.1 Sensory requirements

Sensory requirements shall comply with the requirements of Table 1.

Table 1 Sensory requirements

Project requires test methods Color status White or colorless crystallization the sample is placed in a clean white paper, with a visual method Observed the aroma of sweet, floral, spicy aroma GB/T 14454.2

3.2 Physical and Chemical Indicators

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

GB 1886.279-2016

Table 2. Physical and chemical indicators

Item Index Test Method Piperonal content, w /% >= 98.0 Appendix A Acid value (in dollars KOH)/(mg/g) <= 3.0 GB/T 14455.5 Freezing point/°C >= 35.0 GB/T 14454.7 GB 1886.279-2016 Appendix A Determination of the content of piperonal 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.

Sample Preparation. Weigh 1g sample was dissolved in 4mL of anhydrous ethanol, shake spare.

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

Food Additives piperonal gas chromatograph and operating conditions, see Appendix B.

GB 1886.279-2016

Appendix B

Food Additives piperonal gas chromatograph and operating conditions (Area normalization method) B.1 food additives piperonal gas chromatogram Food Additives piperonal gas chromatography is shown in Figure B.1.

Explanation.

1 --- Ethanol (solvent);

2 --- piperonal.

Figure B.1 food additives piperonal gas chromatogram

B.2 operating conditions B.2.1 Column. capillary column length 30m, an inner diameter of 0.32mm.

B.2.2 stationary phase. silicone polymer.

B.2.3 film thickness. 0.25µm.

B.2.4 chromatography oven temperature. 100 °C constant temperature 1min, then linear temperature programmed from 100 °C to 190 °C, the rate of 10 °C/min, and finally 190 °C constant temperature 15min.

B.2.5 Inlet temperature. 250 °C.

B.2.6 detector temperature. 280 °C.

B.2.7 Detector. Hydrogen flame ionization detector.

B.2.8 carrier gas. nitrogen.

GB 1886.279-2016

Before B.2.9 column pressure. 31kPa.

B.2.10 Injection volume. 2.0µL.

B.2.11 Split ratio. 50.1.