GB 1886.290-2016National Food Safety Standard -- Food Additives - 2-methyl pyrazine (English PDF)

2.1 Chemical Name

2-methyl-pyrazine

Formula 2.2

C5H6N2

2.3 Formula

2.4 Molecular Weight

94.12 (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 Color status Colorless to pale yellow liquid the sample was placed in a cuvette, were visually observed Aroma of cocoa, nut-like aroma GB/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 Methyl-pyrazine content, w /% >= 98.0 Appendix A Refractive index (20 °C) 1.501 ~ 1.509 GB/T 14454.4 Relative density (25 °C/25 °C) 1.007 ~ 1.033 GB/T 11540 Appendix A B.2.4 chromatographic oven temperature. 110 °C thermostat 10min, then linear temperature programmed from 110 deg.] C to 200 °C, a rate of 10 °C/min, and finally 200 °C thermostat 10min.

B.2.5 Inlet temperature. 230 °C.

B.2.6 Detector temperature. 230 °C.

B.2.7 Detector. flame ionization detector.

B.2.8 Carrier gas. nitrogen.

B.2.9 carrier gas flow rate. head pressure 60kPa.

B.2.10 Injection volume. about 0.2µL.

B.2.11 split ratio. 100.1.