GB 1886.278-2016 English PDF (GB1886.278-2016)

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GB 1886.278-2016: National Food Safety Standard -- Food Additives -- Peppermint Oil
GB 1886.278-2016
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
GB/T 1886.278-2016
National Food Safety Standard -
Food Additives- Peppermint Oil
食品添加剂 椒样薄荷油
ISSUED ON: AUGUST 31, 2016
IMPLEMENTED ON: JANUARY 01, 2017
Issued by: National Health and Family Planning Commission of the
People's Republic of China
Table of Contents
1 Scope ... 3 
2 Technical requirements ... 3 
Annex A Determination of characteristic component content ... 4 
Annex B Gas chromatogram and operating conditions of food additive
peppermint oil (area normalization method) ... 5 
National Food Safety Standard -
Food Additives- Peppermint Oil
1 Scope
This Standard applies to the food additive peppermint oil that is prepared from
the aerial parts of peppermint grass (Mentha piperita L.) at the flowering stage
by steam distillation.
2 Technical requirements
2.1 Sensory requirements
The sensory requirements shall meet the requirements in Table 1.
Annex A
Determination of characteristic component content
A.1 Instruments and equipment
A.1.1 Chromatograph: according to the provisions in Clause 5 of GB/T 11538-
2006.
A.1.2 Column: capillary column.
A.1.3 Detector: hydrogen flame ionization detector.
A.2 Determination method
Area normalization method: determine the content according to 10.4 in GB/T
11538-2006.
A.3 Repeatability and result expression
In accordance with 11.4 in GB/T 11538-2006, which shall meet the
requirements.
See Annex B for gas chromatogram and operating conditions of food additive
peppermint oil.