GB 1886.260-2016National Food Safety Standard -- Food Additives -- Hesperidin (English PDF)

2.1 Chemical Name

5,7-dihydroxy-2- (3-hydroxy-4-methoxy - phenyl) - chroman-4-one Formula 2.2 C16H14O6

2.3 Formula

2.4 Molecular Weight

302.28 (according to 2007 international relative atomic mass)

3.1 Sensory requirements

Sensory requirements shall comply with the requirements in Table 1.

Table 1 Sensory requirements

Project requires test methods Pale yellow or white color Status powder the sample was placed on a clean white paper, were visually observed GB vanilla aroma with a faint aroma oil flavor/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 Hesperetin content, w /% >= 95 Appendix A Melting point/°C 226 ~ 228 GB/T 14457.3 Appendix A Determination of Content of hesperetin A.1 Reagents and materials A.1.1 Acetonitrile. chromatographically pure.

100mL. The resulting solution was filtered with a 0.45µm membrane, the filtrate was set aside.

A.4.3 Determination

In reference A.3 chromatographic conditions, respectively, the reference solution and the sample solution is measured, the peak area recorded.

A.5 calculation results Hesperetin mass fraction levels w1, calculated according to formula (A.1).

A1 × m2 × w2

A2 × m1 ×

100% (A.1)

Where.

Peak area of the main peak in the chromatogram of the sample solution A1 ---;

m2 --- reference mass, in grams (g);

Mass fraction content w2 of hesperetin --- reference in%;

Peak area of the main peak in the chromatogram of the reference solution A2 ---;

M1 --- sample mass, in grams (g).