Vanillin standard

Introduction: at present, vanilla food is mostly used to synthesize vanillin, which has the same chemical structure as natural vanillin What about the vanillin standard? Come and have a look with you! Vanillin is allowed to be added by the state, as long as it does not exceed a certain limit Eating more vanillin will affect the taste development, eating habits and structure of the baby What about the vanillin standard? Let's introduce the small edition of Baibai safety net! Content of vanillin quality standard: [reference standard] GB3861-2008; [properties] the product is white or yellowish needle crystal or crystalline powder, with sweet, milk and vanilla fragrance; [melting point] the melting point of the product should be 80.0 ℃ ~ 83.0 ℃ (Appendix VI C, Part II, Chinese Pharmacopoeia); [check] the solubility in ethanol is loss on drying 1g of this product should be completely dissolved in 3ml 70% or 2ml 95% ethanol, and the solution should be transparent Dry the discolored silica gel in a constant temperature oven at 120 ℃ for 4h, cool it slightly, and then move it into a dryer to cool it to room temperature Put the weighing bottle (bottle and cover separated) in the desiccator for at least 4h, take it out and weigh it Accurately weigh 2-3g (accurate to 0.0002g) of the sample into the weighing bottle, and evenly spread the sample, with the thickness no more than 10 mm Then put the weighing bottle and cover containing the sample in the desiccator for at least 4 hours, cover the cover and weigh when taking out In this way, the weight loss shall not exceed 0.5% when operating to constant weight; [category] pharmaceutical excipients, preservatives; [storage] sealed storage The above is a small edition for you to introduce some of the content of vanillin standards, I hope to help you! If you want to know more about food safety Please pay more attention to Baibai Security Internet bar! Editor in charge: Wang Xiujuan