This standard specifies the technical requirements, test methods and inspection rules for the food additive Asiatic peppermint oil. This standard is applicable to the analysis and evaluation of the quality of the food additive Asiatic peppermint oil. GB 8319-2003 Food Additive Asiatic Peppermint Oil GB8319-2003 Standard Download Decompression Password: www.bzxz.net

CS 67.220.20
National Standard of the People's Republic of China
GB8319—2003
eqTso9776：1999
Food Additives
Asian Mint Oil
Fuodadditive
Oil of mentha arvensis: partially dementholized2003-10-09 Issued
People's Republic of China
General Administration of Quality Supervision, Inspection and Quarantine
2004-06-01 Implementation
GH8319—203
This mandatory standard implements mandatory provisions, of which 4.12, 4.13 and 4.14 are mandatory provisions, but in fact they are recommended provisions. This standard is equivalent to IS0977E:1999 Asian business oil, and this standard has many technical indicators! 1S) S776: 339 industry standard for the full 339 standard. And the requirements for light food additives are based on international standards for the following technical indicators: heavy metal content (in Ph) and content of phenol. The inspection method is based on the general test of spices for food additives. Most of the spices are equivalent to the relevant standards of 15 departments. This standard will be implemented from the date of entry into force. 13319-198? Food Additives Industry 3. This standard is the appendix of the request of the manufacturer.
This standard was proposed by China Light Industry Federation. This standard is under the jurisdiction of the National Flavor Standardization Center. Drafting units of this standard: Shanghai Flavor Research Institute, Shanghai Jiahua Fine Chemical Co., Ltd., Jiangsu Hualun Flavors and Fragrances Co., Ltd., and Jiangsu Sutong Refining Factory.
The main contributors to this standard are Xu Tu, Xu Caijuan, Zhang Xinjun, San Wen, Zhang Shumei, Tu Zuobing. 1Fan Yuan
National Standard of the People's Republic of China
Food Additives
Oil of entha arvensis, partially dementholized
Fnod additive
Oil of entha arvensis, partially dementholizedCB 83192003
eqr1s09776:1999
Generation 4iH8319—1987
This standard specifies the technical requirements, test methods and inspection rules for food additive entha arvensis oil. This technical standard is applicable to the analysis and evaluation of the quality of food additive entha arvensis oil. 2Referenced Standards
The following standards contain clauses that are used in this standard and constitute the clauses of this standard. When this standard was published, the clauses shown were all valid. All standards are subject to revision and parties using this standard should investigate the possibility of using the following standard's newer versions. GR/T8150—1987 Food additives standard GB/T84511987bzxz.net
GH/T 11533—19Xn
Test method for heavy metal content in food additives-General method for capillary gas phase spectrometry of essential oils
GH/T : 415.. 2-1995
GR/T :115:. 3-1093
GB/T 4454. 4
CB/T -4454.5—145
GR/T -11534. 17—1995
G/T 1-455. 3—1553
GB/ 14455.4 1593
GB/T 14456. 5—1953
GN/T 12455. 6—1S53
GB/T14455.71SS3
3 Standards
Gas evaluation method
Colorimetric method
Determination of refractive index (MEG280176) Photometric determination (S592:1)
Determination of carbonyl and charcoal content Evaluation of the accuracy of the free amine method (eq150871981) For your determination 50273193
Determination of acid value 174:9
Accuracy determination (egVS()TOS1950)
Determination of ketone value after acetylation and evaluation of free alcohol and total aldehyde content (cgIS()1241:1950
Water vapor heat treatment Essential oil from the whole plant of the Chinese species Mentha Grra: Luar.glabrata Hoines in bloom or in bloom, then partially frozen and removed. 4 Technical requirements
4.1 Appearance: clear, fluid,
4.2 Color: almost colorless to yellowish yellow
4.3 Odor: a light and characteristic minty aroma. Approved by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China on 2003-10-09 2004-06-01 Bottled
4.4 Relative density 20/20℃>0.890--0.504.5 Refractive index 202,1,4570~1.4650.4.6 Photometric index (20): -24~-13\GB 8313-2003
Parts volume score is 70 ethyl drop filterability (20 ℃): 1 volume sample standard narrow than 4 volume 70% (volume fraction) art Zun, Lianqing 4.7
rate liquid, further increase the phase sometimes appear milky white, 4. B acid value 1.
ester value: ~25, equivalent to acetic acid ester band 3%~9%. 4.9
determination of alcohol content (ethyl nucleation value after 50%. Ai makes 1-164, cabinet when mint content 2%~.45%. Chromatographic image old standard (see Table 1),
minimum)
octanol-
1.8-very leaf effect
reproduce pain
sealed Bo structure
4.1 in the content.
d.14 mass arg/k.
Test method
Color determination
GT'T 11154, 3.
5.2 Determination of gas
GB/T 14454.2.
5.3 Determination of density (20:20)
GB.T 144SS. 4.
5.4 Determination of refractive index (%℃.)
See G/T 1414, 4.
5.5 Determination of luminescence (23)
See Gis/T 144-4. 5.
5.6 Evaluation of the degree of solubility in 70% by volume ethanol (20) L, G3/T 14455.3.
5.7 Determination of acid digestion
RGR/T 145,5.
Sample amount: 2g:
5.8 Determination of bacterial value
.GBT 14455.E.
Test rod amount, 2g:
Initiation time h
Relative content of acetylated esters: 148.3.5.9 Determination of ester value after acetylation
See GBT 14455.7.
of the temperature control (145).
Acetylation time: 7nin.
Electrochemical sample amount.2.
Saponification time: 251.
Menthol phase analysis: 156.3,
5.10 Determination of carbon value
See GI3/T14454.17.
Sample year.
Standing time: 1h:
Relative concentration of menthol; 15. 2
5.11 Color enhancement diagram
See GH/111538.
GB 8319—2003
Food additives determination Typical gas chromatogram of mint oil (internal normalization fast) See Appendix A (micro-brush requirements). 5.12 Determination of gold content (in Ph)
5 G11/T S451.
5.13 Content is measured in terms of A5
(H/T8450.
6 Inspection rules
6.1 Food additive oil should be inspected by the inspection department of the manufacturer. The manufacturer shall ensure that the products shipped out of the factory meet the safety requirements of this standard. All batches shall be provided with a quality certificate, which shall include the manufacturer name, product name, production period, batch number, net quantity and product quality certificate and vehicle label. 6.2 The acceptance form shall specify the service items of the service standard and inspect whether the quality of the products received meets the requirements of the technical standard. The batch number shall be inspected once a year, and different batch numbers shall be inspected separately. 6.3 Selection: For each batch of prohibited units, 3 units shall be randomly selected if the units are less than 100, and 35 units shall be randomly selected if the additional units are more than 100.When taking samples from the package, check the moisture and impurities, shake it to make it fully tasted, and then use a glass sampler to take each sample. 10! m., and inject it into a mixing device. Put them into two bottles, and mark the bottles with: manufacturer, product name, production company, number and date of approval: production inspection, bottle picture. 6.4 If one of the items in the acceptance results does not meet the standard requirements, the manufacturer can work with the manufacturer to take two times the amount of packaging for re-inspection. If the re-inspection results still do not meet the indicators, the batch of products cannot be accepted. 6.5 When the supply and demand parties have disputes over the product quality, they can resolve them by agreement or conduct legal calibration. The product additives should be marked, packaged, transported, and labeled with
71. The vegetable oil should be packed in a clear and odorless zinc tin or mirror pot. The packaging shall be marked with: product name, manufacturer name, trademark, batch number, net weight, tare weight, ex-factory date and this standard number. If the ordering unit has special requirements, it can make an agreement with the manufacturer.
7.2 This product should be stored in a dry, ventilated and cool storage room to prevent foreign air pollution: avoid sun exposure and dripping during application, and comply with relevant regulations.
7.3 Under the condition of complying with the specified transportation conditions, complete packaging and unopened, the shelf life of this product is one year. GB B319-2003
Appendix A
(Indicative Appendix)
Typical gas chromatogram of food additives and aldehydes in cooking oil (surface normalization method)
A! Typical gas chromatogram of food additives and aldehydes in cooking oil, see AI. 42 Operation 1:
Column: Column: Length 25m~50m, inner diameter about 0.2mm, Stationary phase, Caibnwaxt
Chromatographic oven temperature: Linear program rise from 5°C to 200, 2°C/n; Inlet temperature, 230°C:
Detection temperature, 250°C
Detector: Hydrogen hydride detector,
Carrier gas. Sample gas:
Injection volume, 0.2uL
Split ratio: 1/100
1-Half-active 12-16-oxathine 3-octane-1; 2-hydroxybenzoic acid 5-hydroxybenzoic acid 6-hydroxybenzoic acid 7-hydroxybenzoic acid 8-hydroxybenzoic acid 9-hydroxybenzoic acid 20-
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