GB 1886.29-2015 English PDF (GB1886.29-2015)

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GB 1886.29-2015: National Food Safety Standard -- Food Additives -- Oil of ginger
GB 1886.29-2015
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
GB/T 1886.29-2015
National food safety standard -
Food additives - Oil of ginger
食品添加剂 生姜油
ISSUED ON: SEPTEMBER 22, 2015
IMPLEMENTED ON: MARCH 22, 2016
Issued by: National Health and Family Planning Commission of the PRC
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Technical requirements ... 4
Appendix A Gas chromatogram of food additive - ginger oil (area normalization
method) ... 5
National food safety standard -
Food additives - Oil of ginger
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.