GB 1886.16-2015 English PDF (GB1886.16-2015)

Delivery: 3 seconds. Download true-PDF + Invoice.
Get QUOTATION in 1-minute: Click GB 1886.16-2015
Historical versions: GB 1886.16-2015
Preview True-PDF (Reload/Scroll if blank)

GB 1886.16-2015: National Food Safety Standard -- Food Additives -- Vanillin
GB 1886.16-2015
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard - Food Additives -
Vanillin
ISSUED ON: SEPTEMBER 22, 2015
IMPLEMENTED ON: MARCH 22, 2016
Issued by: National Health and Family Planning Commission of the
People's Republic of China
Table of Contents
Foreword ... 3 
1 Scope ... 4 
2 Chemical name, molecular formula, structural formula and relative molecular
mass ... 4 
3 Technical requirements ... 4 
Annex A Determination of vanillin content ... 6 
Annex B Gas chromatogram of food additive - vanillin ... 7 
Annex C Method for measuring loss on drying ... 9 
National Food Safety Standard - Food Additives -
Vanillin
1 Scope
This Standard is applicable to food additive - vanillin, which is prepared by
chemical reaction with guaiacol or sulfite pulp waste liquid lignin or p-cresol as
raw materials.
2 Chemical name, molecular formula, structural
formula and relative molecular mass
2.1 Chemical name
3-methoxy-4-hydroxybenzaldehyde
2.2 Molecular formula
C8H8O3
2.3 Structural formula
2.4 Relative molecular mass
152.15 (according to 2007 international relative atomic mass).
3 Technical requirements
3.1 Sensory requirements
The sensory requirements shall meet the requirements of Table 1.
Annex A
Determination of vanillin content
A.1 Instruments and equipment
A.1.1 Chromatograph: according to the provisions of Clause 5 in GB/T 11538-
2006 or GB/T 11539-2008.
A.1.2 Column: capillary column or packed column.
A.1.3 Detector: hydrogen flame ionization detector.
A.2 Determination method
Sample preparation: Weigh 1g of the sample and dissolve it in 10mL of 95%
(volume fraction) ethanol. Shake well and leave for later use (use within 30min).
Area normalization method: Determine the content according to 10.4 in GB/T
11538-2006 or GB/T 11539-2008.
A.3 Repeatability and result presentation
According to GB/T 11538-2006 or 11.4 in GB/T 11539-2008.
See Annex B for the gas chromatogram of food additive - vanillin (area
normalization method).