GB 1886.48-2015 English PDF

GB 1886.48-2015: National Food Safety Standard -- Food Additives -- Oil of rose
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GB 1886.48-2015
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard -
Food Additives - Oil of Rose
ISSUED ON: SEPTEMBER 22, 2015
IMPLEMENTED ON: MARCH 22, 2016
Issued by: National Health and Family Planning Commission of the
People’s Republic of China
Table of Contents
Foreword ... 3 
1 Scope ... 4 
2 Technical Requirements ... 4 
Appendix A Determination of Characteristic Component Content ... 5 
Appendix B Gas Chromatogram of Food Additive - Oil of Rose (area
normalization method) ... 6 
National Food Safety Standard -
Food Additives - Oil of Rose
1 Scope
This Standard is applicable to food additive - oil of rose, which is extracted through
steam distillation method from the flowers and flower buds of Chinese Kushui rose
(Rosa sertata  Rosa rugosa).
2 Technical Requirements
2.1 Sensory Requirements
Sensory requirements shall comply with the stipulations in Table 1.
Appendix A
Determination of Characteristic Component Content
A.1 Instruments and Equipment
A.1.1 Chromatograph: comply with the stipulations of Chapter 5 in GB/T 11538-2006.
A.1.2 Column: capillary column.
A.1.3 Detector: hydrogen flame ionization detector.
A.2 Determination Method
Area normalization method: determine the content in accordance with 10.4 in GB/T
11538-2006.
A.3 Repeatability and Result Expression
Comply with the stipulations of 11.4 in GB/T 11538-2006.
Please refer to Appendix B for the gas chromatogram of food additive - oil of rose (area
normalization method).
GB 1886.48-2015
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard -
Food Additives - Oil of Rose
ISSUED ON: SEPTEMBER 22, 2015
IMPLEMENTED ON: MARCH 22, 2016
Issued by: National Health and Family Planning Commission of the
People’s Republic of China
Table of Contents
Foreword ... 3 
1 Scope ... 4 
2 Technical Requirements ... 4 
Appendix A Determination of Characteristic Component Content ... 5 
Appendix B Gas Chromatogram of Food Additive - Oil of Rose (area
normalization method) ... 6 
National Food Safety Standard -
Food Additives - Oil of Rose
1 Scope
This Standard is applicable to food additive - oil of rose, which is extracted through
steam distillation method from the flowers and flower buds of Chinese Kushui rose
(Rosa sertata  Rosa rugosa).
2 Technical Requirements
2.1 Sensory Requirements
Sensory requirements shall comply with the stipulations in Table 1.
Appendix A
Determination of Characteristic Component Content
A.1 Instruments and Equipment
A.1.1 Chromatograph: comply with the stipulations of Chapter 5 in GB/T 11538-2006.
A.1.2 Column: capillary column.
A.1.3 Detector: hydrogen flame ionization detector.
A.2 Determination Method
Area normalization method: determine the content in accordance with 10.4 in GB/T
11538-2006.
A.3 Repeatability and Result Expression
Comply with the stipulations of 11.4 in GB/T 11538-2006.
Please refer to Appendix B for the gas chromatogram of food additive - oil of rose (area
normalization method).