GB 1886.272-2016National Food Safety Standard -- Food Additives -- Garlic Oil (English PDF)

2.1 Sensory requirements

Sensory requirements shall comply with the requirements in Table 1.

Table 1 Sensory requirements

Project requires test methods Color yellow to orange Liquid state the sample was placed in a cuvette, were visually observed the unique aroma of garlic a strong pungent odor GB/T 14454.2

2.2 Physical and Chemical Indicators

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

Note. Food additives garlic oil gas chromatography and the operating conditions of FIG see Appendix A.

Table 2. Physical and chemical indicators

Item Index Test Method Relative density (25 °C/25 °C) 1.050 ~ 1.120 GB/T 11540 Refractive index (20 °C) 1.550 ~ 1.590 GB/T 14454.4 Appendix A Food additives Garlic oil gas chromatography and the operating conditions of FIG.

(Area normalization method) A.1 food additives FIG garlic oil gas chromatography Food additives Garlic oil gas chromatography is shown in Figure A.1.

Description.

1 --- diallyl disulfide;

2 --- methylallyl disulfide;

3 --- diallyl disulfide;

4 --- diallyl sulfide.

Figure A.1 food additives FIG garlic oil gas chromatography

A.2 operating conditions A.2.1 Column. capillary column. length 30m, an inner diameter of about 0.25mm.

A.2.2 stationary phase. polyethylene glycol 20000.

A.2.3 film thickness. 0.25µm.

A.2.4 Chromatography furnace temperature. 100 °C 2min temperature; then linear temperature programmed from 100 °C ~ 150 °C, a rate of 2.5 °C/min; and from 150 °C ~ 200 °C, rate of 6 °C/min; final temperature at 200 °C 15min.

A.2.5 Inlet temperature. 230 °C.

A.2.6 Detector temperature. 250 °C.

A.2.7 Detector. hydrogen flame ionization detector.

A.2.8 Carrier gas. nitrogen.

A.2.9 front column pressure. 103.42kPa.

A.2.10 injection volume. 0.1µL.

A.2.11 split ratio. 100.1.