FCCV标准-Spearmint Oil留兰香油.pdfVIP

446 Spearmint Oil MonographsFCC V Spearmint Oil CAS 8008 79 5 DESCRIPTION Spearmint Oil occurs as a colorless yellow or green yellow liquid having the characteristic odor and taste of spearmint It is the volatile oil obtained by steam distillation from the fresh overground parts of the flowering plant Mentha spicata L Common Spearmint or of Mentha cardiaca Gerard ex Baker Scotch Spearmint Fam Labiatae It may be rectified by distillation FunctionFlavoring agent REQUIREMENTS LabelingIndicate whether it is natural or rectified IdentificationThe infraredabsorption spectrum ofthe sam ple exhibits relative maxima at the same wavelengths as those of a typical spectrum as shown in the section on Infrared Spectra using the same test conditions as specified therein AssayNot less than 55 0 by volume of ketones Angular RotationBetween 48 and 59 ReactionPasses test Refractive IndexBetween 1 484 and 1 491 at 20 Solubility in AlcoholPasses test Specific GravityBetween 0 917 and 0 934 TESTS AssayDetermine as directed in the Neutral Sulfite Method under Aldehydes and Ketones Appendix VI Angular RotationDetermine as directed under Optical Specific Rotation Appendix IIB using a 100 mm tube ReactionA recently prepared solution of sample in 80 alcohol is neutral or only slightly acid to moistened litmus paper Refractive IndexDetermine as directed under Refractive Index Appendix IIB using an Abbe or other refractometer of equal or greater accuracy SolubilityinAlcoholDetermineasdirectedunderSolubility in Alcohol Appendix VI One milliliter of sample dissolves in 1 mL of 80 alcohol On further dilution the solution may become turbid Specific GravityDetermine by any reliable method see General Provisions Packaging and StorageStore in a cool place protected from light in full tight containers Spice Oleoresins DESCRIPTION Spice Oleoresins used in foods are derived from spices and contain the total sapid odorous and related characterizing principles normally associated with the respective spices The oleoresins are produced by one of the following processes 1 by extraction of the spice with any suitable solvent or solvents in combination or sequence followed by removal of the solvent or solvents in conformance with applicable residual solvent regulations see General Requirements be low or 2 by removal of the volatile portion of the spice by distillation followed by extraction of the nonvolatile portion whichaftersolventremoval iscombinedwiththetotalvolatile portion Spice Oleoresins are frequently used in commerce with added suitable food grade diluents preservatives antioxi dants and other substances consistent with good manufactur ing practices as provided for under Added Substances see General Provisions When added substances are used they must be declared on the label in accordance with current U S regulations or with the regulations of other countries that recognize the Food Chemicals Codex OleoresinAngelicaSeedObtainedbythesolventextraction of the dried seed of Angelica archangelica L Fam Umbellif erae as a dark brown or green liquid Oleoresin AniseObtained by the solvent extraction of the dried ripe fruit of anise Pimpinella anisum L or star anise Illicium verum Hooker Fam Umbelliferae as a dark brown or green liquid Oleoresin BasilObtained by the solvent extraction of the dried plant of Ocimum basilicum L Fam Labiatae as a dark brown or green semisolid Oleoresin BlackPepperObtained by thesolvent extraction of the dried fruit of Piper nigrum L Fam Piperaceae as a darkgreen olivegreen orolivedrabextractusuallyconsisting of an upper oily layer and a lower crystalline layer It may appear as a homogeneous emulsion if examined shortly after the oleoresin hasbeen homogenized but theproduct separates on standing It may be decolorized by partial removal of chlorophyll Oleoresin CapsicumObtained by the solvent extraction of dried pods of Capsicum frutescens L or Capsicum annum L Fam Solanaceae asaclearredtodarkred somewhatviscous liquidofcharacteristicodor flavor andbite Itmaybedecolo rizedthroughgoodmanufacturingpractices Itispartlysoluble inalcohol withoilyseparationand orsediment andissoluble in most fixed oils The bite is usually standardized according to the label declaration Oleoresin CarawayObtained by the solvent extraction of the dried