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GB 29969-2013Food additive -- Cinnamic acid, cinnamic acid ester (English PDF)

食品添加剂 肉桂酸肉桂酯

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Issued by

National Health and Family Planning Commission of the People's Republic of China

Level / Type

National · Mandatory

Issue date

November 29, 2013

Implementation date

June 1, 2014

Scope

GB 29969-2013 is the English-translated version of 食品添加剂 肉桂酸肉桂酯.

GB 29969-2013 — This standard applies to cinnamon and cinnamon ethyl alcohol for raw materials of food additives cinnamon cinnamic acid ester.

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Document preview — GB 29969-2013

National Standard of the People's Republic of China

ICS
67.020
Classification
C 54

Issued by: National Health and Family Planning Commission of the People's Republic of China

Contents

  • 1 Scope
  • 2 Chemical name, molecular formula, molecular mass and structural formula
  • 2.1 Chemical Name
  • 2.3 Formula
  • 2.4 Relative molecular mass
  • 3 Technical requirements
  • 3.1 Sensory requirements
  • 3.2 Physical and Chemical Indicators

1 Scope

This standard applies to cinnamon and cinnamon ethyl alcohol for raw materials of food additives cinnamon cinnamic acid ester.

2 Chemical name, molecular formula, molecular mass and structural formula

2.1 Chemical Name

3-phenyl-3-phenyl-2-propene alcohol acrylate Formula 2.2 C18H16O2

2.3 Formula

2.4 Relative molecular mass

264.32 (according to 2007 international relative atomic mass)

3 Technical requirements

3.1 Sensory requirements

Sensory requirements shall comply with the requirements of Table 1.

Table 1 Sensory requirements

Project requires test methods Color white or colorless specimen was placed on a clean white paper, were visually observed State crystallization Aroma soft cream, floral 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 Cinnamic acid cinnamic ester content, w /% >= 95.0 Appendix A Acid value (in dollars KOH)/(mg/g) <= 2.0 GB/T 14455.5 Melting point (°C) >= 42 GB/T 14457.3 Appendix A Determination of cinnamic acid cinnamic ester content A.1 instruments and equipment A.1.1 chromatograph. According to GB/T 11538-2006 provisions in Chapter 5.

A.1.2 Column. capillary column.

A.1.3 Detector. Hydrogen flame ionization detector.

A.2 Determination

Area normalization method. According to GB/T 11538-2006 10.4 Determination.

Sample Preparation. Weigh 1 g sample was dissolved in 10 mL of absolute ethanol, shake spare.

A.3 repeatability and results are shown According to GB/T 11538-2006 provisions in 11.4, shall comply with the requirements.

Food Additives cinnamic acid cinnamic esters by gas chromatogram (area normalization method) See Appendix B.

Appendix B

Food additives, cinnamic acid, cinnamyl gas chromatogram (Area normalization method) B.1 food additives cinnamic acid cinnamic ester gas chromatogram

Figure B.1.

1-- ethanol;

2-- cinnamon cinnamic acid ester.

Figure B.1 food additives cinnamic acid cinnamic ester gas chromatogram

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

B.2.2 stationary phase. 100% dimethyl polysiloxane.

B.2.3 film thickness. 0.45 µm.

B.2.4 chromatography oven temperature. 260 °C constant temperature.

B.2.5 inlet temperature. 280 °C.

B.2.6 detector temperature. 300 °C.

B.2.7 Detector. Hydrogen flame ionization detector.

B.2.8 carrier gas. nitrogen.

B.2.9 carrier gas flow rate. 3 mL/min.

B.2.10 Injection volume. 0.2 µL.

B.2.11 split ratio. 50︰1.

......
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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