QB/T 1793-1993 Natural menthol

QB/T 1793-1993 Natural Menthol QB/T1793-1993 Standard Download Decompression Password: www.bzxz.net

Industry Standard of the People's Republic of China
QB 1769~-1801-93
Standard for Spice
(Product Standard)
Published on April 29, 1993
Published on December 1, 1993
The Ministry of Light Industry of the People's Republic of China
Main Content and Scope of Application
Industry Standard of the People's Republic of China
Natural Menthol
The standard specifies the technical requirements, test methods and inspection contents of natural menthol. QB1793-93
This standard is for general use and is intended for testing the menthol of this product. 2 Reference standards
GI/T14454.3 Determination of total odor of raw materials
GB/T14464.2 Determination of aroma of spices
CB/T14154.5 Determination of odor of spices
B/T11457.1 Determination of solubility in alcohol of isolated and synthetic spices
CD/T14457.2 Determination of refining temperature of isolated and synthetic spices
B11640 Determination of solubility in alcohol of isolated and synthetic spices Relative density of spices GB/T1444-1·Evaluation of the beneficial properties of spices after evaporation 3. Product chemical name, molecular formula, structural formula, chemical name of the oxidized gastrointestinal tract 1-methyl-4-propanediol [3.7] Molecular formula, CHO
Structural formula,
H, C-CH-CH,
Molecular weight 156.27 (according to 1387 international atomic weight) 4: Technical requirements
4.1 Light color, colorless, transparent, moldy or spherical crystals. 42. Check the aroma, and then identify the characteristic aroma of hot mint. 4.3 Melting point ()
42.0~44.0
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4.5 Incubation temperature (25)
4.d Incubation temperature (25rl)
5 Test method
1g test strip is dropped in 5ml of % (V/V) ethanol, and it should drop clearly. - 50 ~- -- 49°.
Approved by the Ministry of Finance and Industry of the People's Republic of China on April 29, 1993, 102--
Implementation on December 1, 1993
5.1 Color band test
See GB/T14454.3,
5.2 Evaluation of aroma
See GB/T14454.2.
5-3 Determination of increase pointwww.bzxz.net
See CB/114457,
5.4 Evaluation of the content of after-scented dew
See GB/T14454,5.
5.5 Determination of solubility, 25%℃
GBT1457.1,
5.6 Determination of specific rotation, 25
See GB/T 14454.5.
B Inspection Specifications
QB 1793--93
6.1 The finished product batches shall be inspected by the manufacturer. The manufacturer shall ensure that the products meet the requirements of this standard. Each batch shall contain the following information: the manufacturer name, product name, date of manufacture, batch number, product quality certificate of this standard. 6.2 The acceptance list shall be determined in accordance with the provisions of this standard: the inspection point shall be determined to determine whether the product quality meets the requirements of this standard. At least one acceptance shall be conducted. Different batches shall be inspected separately. 6.3 For each batch of less than 10 barrels (bottles), two batches (bottles) shall be accepted. For more than 10 batches (bottles), two batches (bottles) shall be accepted. When the package is opened for sampling, the appearance is checked for moisture and impurities, then the sample is sucked out by a glass tube (about 1m1) per barrel (barrel), injected into the wet sample and mixed evenly, and respectively put into two sterile-sealed glass bottles: the bottles are marked with: manufacturer name, product name, batch number, quality and acceptance number, and one bottle is for inspection, and one bottle is kept for inspection.
6.4 If there is an indicator that does not meet the requirements in the acceptance results, the manufacturer can draw double samples for re-inspection: if the re-inspection results show that the indicator is unqualified, the batch of products will be accepted. 6.5 When the supply and demand parties have a dispute over the quality of the product, they can jointly resolve it and request the legal inspection agency to arbitrate, and the responsible party shall be responsible.
G.6 Color, aroma, flavor, solubility and specific rotation are the factory inspection indicators. After evaporation, the tea leaves are kept for a certain period of time.
7 Marking, packaging, transportation, storage
1 day should be packed in paper boxes, and then packed in paper bags with a link chain. Packing instructions: production! I, product name, trademark, batch, weight, date and label number. If the ordering unit has special requirements, it can be coordinated with the manufacturer. 2 This product should be transported in a ventilated bed to avoid contamination by foreign air. The temperature should not exceed $3. It should be protected from rain and sun during transportation.
3 Under the condition of complying with the specified production and transportation conditions, being intact and unsealed, the warranty period of this product is -103-1793
Additional instructions:
QB1793-93
This standard is issued by the Quality Standards Department of the Ministry of Light Industry. This standard is also used by the National Flavor Standardization Center: This standard is drafted by the Flavor Industry Scientific Research Institute of the Ministry of Light Industry and Shanghai Xinhua Flavor Science and Technology. Who is the main author of this standard?
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