GB 31627-2014
National Food Safety Standard - Food Additive - Carvacrol
食品安全国家标准 食品添加剂 香芹酚
Catalogue
前言 → 1 范围 → 2 规范性引用文件 → 3 技术要求 → 附录A 检验方法 → 附录B 气相色谱法 Foreword → 1 Scope → 2 Normative References → 3 Technical Requirements → Appendix A Test Methods → Appendix B Gas Chromatography
Scope
This standard applies to food additive carvacrol obtained by separation from natural thyme oil.
本标准适用于以天然百里香油为原料经分离制得的食品添加剂香芹酚。
Normative References
Keywords
Application Summary AI generated
Food manufacturers use this standard to ensure the quality and safety of carvacrol as a food additive. Regulatory authorities rely on it for inspection and market supervision. This standard safeguards the safe use of carvacrol in food, preventing substandard products from harming consumer health.
食品生产企业使用该标准来确保香芹酚作为食品添加剂的质量安全。监管部门依据此标准进行检验和市场监管。该标准保障了香芹酚在食品中的安全使用，防止不合格产品危害消费者健康。
AI Summary AI generated
This standard specifies technical requirements for food additive carvacrol, including odor, refractive index, relative density, and content, along with corresponding test methods such as gas chromatography. It applies to carvacrol obtained from natural thyme oil. As a national food safety standard, it ensures the safe use of carvacrol in food.
本标准规定了食品添加剂香芹酚的技术要求，包括香气、折光指数、相对密度和含量等指标，并提供了相应的检验方法（如气相色谱法）。适用于从天然百里香油中分离制得的香芹酚。该标准是食品安全国家标准，确保香芹酚在食品中的安全使用。
Key Sentences extracted from text
本标准适用于以天然百里香油为原料经分离制得的食品添加剂香芹酚。
香芹酚的香气应符合GB/T 14454.2的规定。
香芹酚的折光指数（20℃）应为1.521～1.528。
香芹酚的相对密度（25℃/25℃）应为0.974～0.979。
香芹酚的含量（气相色谱法）应不小于98%。
This standard applies to food additive carvacrol obtained by separation from natural thyme oil.
The odor of carvacrol shall comply with GB/T 14454.2.
The refractive index (20℃) of carvacrol shall be 1.521～1.528.
The relative density (25℃/25℃) of carvacrol shall be 0.974～0.979.
The content of carvacrol (by gas chromatography) shall be not less than 98%.