This standard applies to the food additive Hangbai chrysanthemum (Chrysanthemum chrysanthemum) (CDengrantpenaa Morij0ia or Chzrysazatpheaata 7ori0ia) as raw material, edible ethanol as solvent, extraction and concentration. Sensory requirements should meet the requirements in Table 1. Item requirements Test method Color brown to tan - put the sample on a clean white paper, observe the state by visual inspection The aroma of the paste has the unique aroma of Hangbai chrysanthemum GB/T14454.2 2.2 Physical and chemical indicators
GB 1886.118-2015 Referenced Document
GB/T 601 Chemical reagent.Preparations of reference titration solutions*, 2016-10-13 Update
GB/T 602 Chemical reagent--Preparations of standard solutions for impurity
GB/T 603 Preparation of preparations and products used in chemical reagent test methods*, 2023-08-06 Update
GB/T 6682 Water for analytical laboratory use.Specification and test methods
GB 1886.118-2015 history
2015GB 1886.118-2015 National Food Safety Standard Food Additive Hangbai Chrysanthemum Extract