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GB 1886.29-2015National Food Safety Standard -- Food Additives -- Oil of ginger (English PDF)

食品安全国家标准食品添加剂生姜油

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Issued by

National Health and Family Planning Commission of the PRC

Level / Type

National · Mandatory

Issue date

September 22, 2015

Implementation date

March 22, 2016

Scope

GB 1886.29-2015 is the English-translated version of 食品安全国家标准食品添加剂生姜油.

GB 1886.29-2015 is the Chinese standard "National Food Safety Standard -- Food Additives -- Oil of ginger". Its scope clause reads: This standard applies to the food additive - ginger oil which is extracted from the roots of ginger (Zingiber officinale Rosc.) by steam distillation.

Its clauses include technical requirements. It was issued by the National Health and Family Planning Commission of the PRC on 2015-09-22 and took effect on 2016-03-22.

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Document preview — GB 1886.29-2015

National Standard of the People's Republic of China

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

Foreword...3
1 Scope...4
2 Technical requirements...4

1 Scope

This standard applies to the food additive - ginger oil which is extracted from the roots of ginger (Zingiber officinale Rosc.) by steam distillation.

2 Technical requirements

2.1 Sensory requirements

Sensory requirements shall meet the requirements of Table 1.

Appendix A

Gas chromatogram of food additive - ginger oil (area normalization method)

A.1 Gas chromatogram of food additive - ginger oil

The gas chromatogram of food additive - ginger oil is as shown in Figure A.1.

A.2 Operating conditions

A.2.1 Column: Capillary column, 60 m long, 0.25 mm inner diameter.

A.2.2 Stationary phase: Polydimethylsiloxane.

A.2.3 Film thickness: 0.25 µm.

A.2.4 Chromatography furnace’s temperature: Keep constant temperature at

60°C for 2 min; then perform linear programming temperature rise from 60°C to

150°C at a rate of 3°C / min; then perform linear programming temperature rise from 150°C to 180°C at a rate of 1°C / min; then perform linear programming temperature rise from 180°C to 220°C at a rate of 5°C / min; finally keep constant temperature at 220°C for 5 min.

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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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