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GB 1886.273-2016National Food Safety Standard -- Food Additives -- Clove bud oil (English PDF)

食品安全国家标准食品添加剂丁香花蕾油

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Issued by

National Health and Family Planning Commission of the PRC

Level / Type

National · Mandatory

Issue date

August 31, 2016

Implementation date

January 1, 2017

Scope

GB 1886.273-2016 is the English-translated version of 食品安全国家标准食品添加剂丁香花蕾油.

GB 1886.273-2016 is the Chinese standard "National Food Safety Standard -- Food Additives -- Clove bud oil". Its scope clause reads: This standard applies to the food additive clove bud oil extracted from the clove bud (Eugenia spp.) by steam distillation method.

Its clauses include technical requirements. It was issued by the National Health and Family Planning Commission of the PRC on 2016-08-31 and took effect on 2017-01-01.

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Document preview — GB 1886.273-2016

National Standard of the People's Republic of China

Issued by: National Health and Family Planning Commission of the PRC

1 Scope...3
2 Technical requirements...3
Appendix A Determination of eugenol content...4

1 Scope

This standard applies to the food additive clove bud oil extracted from the clove bud (Eugenia spp.) by steam distillation method.

2 Technical requirements

2.1 Sensory requirements

Sensory requirements shall meet the requirements of Table 1.

Appendix A

Determination of eugenol content

A.1 Instruments and equipment

A.1.1 Chromatograph: According to the provisions in Chapter 5 of GB/T 11538-

2006

A.1.2 Column: Capillary column.

A.1.3 Detector: Hydrogen flame ionization detector.

A.2 Determination method

Area normalization method: Determine the content according to 10.4 in GB/T

11538-2006.

A.3 Repeatability and result presentation

According to the provisions of 11.4 in GB/T 11538-2006, it shall comply with the requirements.

The gas chromatogram of clove bud oil for food additives as well as the operating conditions are as shown in Appendix B.

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 4 pages — is available in the English PDF.

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