GB 1886.275-2016National Food Safety Standard -- Food Additives -- White orchid 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 Pale yellow to amber color Liquid state the sample was placed in a cuvette, were visually observed White Orchid characteristic aroma of aroma GB/T 14454.2

2.2 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 Relative density (20 °C/20 °C) 0.870 ~ 0.910 GB/T 11540 Refractive index (20 °C) 1.460 ~ 1.490 GB/T 14454.4 Optical rotation (20 °C) -15 ° ~ -2 ° GB/T 14454.5 Miscibility of (20 °C) 1 volume of the sample is miscible in 95% by volume 1 (by volume Score) in ethanol, a clear solution GB/T 14455.3 Acid number (as KOH)/(mg/g) <= 10 GB/T 14455.5 Linalool content, w /% >= 50 Appendix A Appendix A Determination of linalool content A.1 instruments and equipment A.1.1 Chromatography. in GB/T 11538-2006 specified in Chapter 5.

A.1.2 Column. capillary column.

A.1.3 Detector. hydrogen flame ionization detector.

A.2 Determination

Area normalization method. Press the GB/T 11538-2006 Determination 10.4.

A.3 repeatability and results are expressed 11538-2006 carried out in accordance with the provisions of 11.4 GB/T , should meet the requirements.

Food Additive White Orchid oil gas chromatography and the operating conditions of FIG see Appendix B.

Appendix B

Food Additive White Orchid oil gas chromatography and the operating conditions of FIG.

(Area normalization method) B.1 food additive white orchid oil gas chromatography FIG.

Food Additive White Orchid oil gas chromatography is shown in Figure B.1.

Description.

. 1 --- 2-methylbutyrate;

2 --- 1,8 cineole;

3 --- cis -beta- ocimene;

4 --- trans -beta- ocimene;

5 --- alpha- Cuba alkenyl;

6 --- beta- Bi Litseae alkenyl;

7 --- linalool;

8 --- (-) - beta--elemene;

--- trans -beta-. 9 caryophyllene;

10 --- alpha- terpineol;

11 --- alpha- Cnidium alkenyl;

12 --- delta- cadinene;

13 is --- nerol;

14 --- geraniol;

15 --- methyl eugenol;

16 --- nerolidol;

. 17 --- methyl iso-eugenol;

18 is --- 9,12-octadecadienoic acid methyl ester.

Figure B.1 food additive white orchid oil gas chromatography FIG.

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

B.2.2 stationary phase. polyethylene glycol 20000.

B.2.3 film thickness. 0.50µm.

B.2.4 chromatographic oven temperature. 80 °C thermostat 8min, then linear temperature programmed from 80 deg.] C to 100 °C, a rate of 2 °C/min; 100 °C thermostat 8min, then deg.] C from 100 to 200 °C, a rate of 5 °C/min, 200 °C thermostat 10min; and from 200 °C to 220 °C, a rate of 10 °C/min, Finally, at 220 deg.] C thermostat 8min.

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.

B.2.9 carrier gas flow rate. 1mL/min.

B.2.10 Injection volume. about 0.2µL.

B.2.11 split ratio. 80.1.