QB/T 1793-2006
AbolishedNatural menthol
天然薄荷脑
Catalogue
前言 → 1 范围 → 2 规范性引用文件 → 3 产品化学名称、分子式、结构式、相对分子质量 → 4 要求 Foreword → 1 Scope → 2 Normative References → 3 Chemical name, molecular formula, structural formula, relative molecular mass → 4 Requirements
Scope
This standard specifies the requirements, test methods, inspection rules, and marking, packaging, transportation, storage, and shelf life of natural menthol. This standard is applicable to the quality analysis and evaluation of natural menthol obtained by crystallization separation from peppermint oil using the cold crystallization method.
本标准规定了天然薄荷脑的要求、试验方法、检验规则和标志、包装、运输、贮存及保质期。本标准适用于对用冷析法从薄荷油中经结晶分离的天然薄荷脑的质量进行分析评价。
Normative References
Keywords
Application Summary AI generated
Manufacturers of natural menthol, quality inspection agencies, and industries such as food, cosmetics, and pharmaceuticals that use natural menthol as a raw material rely on this standard to test and evaluate product quality. It ensures key attributes like purity, aroma, and melting point meet requirements, which is crucial for product quality assurance and international trade.
天然薄荷脑的生产企业、质检机构以及使用天然薄荷脑作为原料的食品、化妆品、医药等行业，依据本标准对产品的质量进行检验和评价。该标准确保了天然薄荷脑的纯度、香气、熔点等关键指标符合要求，对保障产品质量和贸易交流具有重要意义。
AI Summary AI generated
This standard QB/T 1793-2006, 'Natural menthol', revises QB/T 1793-1993 and aligns its technical requirements with JECFA standards. It specifies requirements for appearance, odor, melting point, residue after evaporation, solubility, and specific rotation, and references several general test methods for fragrances. It is applicable for quality evaluation of natural menthol obtained by cold crystallization from peppermint oil.
本标准QB/T 1793-2006《天然薄荷脑》是对QB/T 1793-1993的修订，主要技术指标与JECFA标准一致。标准规定了天然薄荷脑的色状、香气、熔点、蒸发后残留物含量、溶解度和比旋度等要求，并引用了多项香料通用试验方法。适用于以冷析法从薄荷油中结晶分离的天然薄荷脑的质量评价。
Key Sentences extracted from text
本标准规定了天然薄荷脑的要求、试验方法、检验规则和标志、包装、运输、贮存及保质期。
本标准适用于对用冷析法从薄荷油中经结晶分离的天然薄荷脑的质量进行分析评价。
色状：无色透明棱柱状或针状晶体。
香气：具有愉快的薄荷样香气。
熔点：41.00℃~44.0℃。
This standard specifies the requirements, test methods, inspection rules, and marking, packaging, transportation, storage, and shelf life of natural menthol.
This standard is applicable to the quality analysis and evaluation of natural menthol obtained by crystallization separation from peppermint oil using the cold crystallization method.
Appearance: colorless transparent prismatic or needle-like crystals.
Odor: pleasant mint-like odor.
Melting point: 41.00℃~44.0℃.
Standard Timeline
Changes from replaced version:
- 采用了国际标准并进行了编辑性修改
- 技术要求与食品法典委员会（CAC）下属的食品添加剂联合专家委员会（JECFA）制定的《天然薄荷脑》（代号为JECFA 427）基本一致
- 试验方法则采用香料通用试验方法，该通用试验方法绝大部分采用ISO相关标准
- Adopted international standards and made editorial modifications
- Technical requirements are basically consistent with 'Natural menthol' (code JECFA 427) established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) under the Codex Alimentarius Commission (CAC)
- Test methods adopt general test methods for fragrances, most of which adopt relevant ISO standards