名稱：填充柱

固定液：高分子多孔小球

規(guī)格：3m*1/8

型號(hào)：GDX-104

應(yīng)用：
GB 1886.228-2016 食品安全國(guó)家標(biāo)準(zhǔn) 食品添加劑 二氧化碳

GB 10621-2006 食品添加劑 液體二氧化碳

GBT6052-2011工業(yè)液體二氧化碳

"水溶液氣味,味道及外觀"是食品級(jí)二氧化碳產(chǎn)品中一項(xiàng)極其重要的感官評(píng)價(jià)指標(biāo),在GB 10621-2006標(biāo)準(zhǔn)中,它是對(duì)質(zhì)量要求中已量化的及未明確限定的雜質(zhì)給出一個(gè)綜合的終端限制.二氧化碳產(chǎn)品的主要原料來(lái)自于各種工業(yè)廢氣及地下氣井,不同的生產(chǎn)原料和生產(chǎn)工藝生產(chǎn)的二氧化碳產(chǎn)品中,產(chǎn)生異味的物質(zhì)不同,感官的味道亦差別很大.如:油的味道多源于烴類雜質(zhì)的;醇類,醛,醚類等含氧有機(jī)物會(huì)呈現(xiàn)淡淡的酒香及甜味;硫化物則有著強(qiáng)烈的惡臭及腐味.在硫化物以總硫方式控制合格的前提下,發(fā)酵尾氣回收的二氧化碳產(chǎn)品中可能產(chǎn)生異味的雜質(zhì)通常為醇,醛,醚,酮,酯等含氧有機(jī)物.當(dāng)"水溶液氣味,味道及外觀"檢驗(yàn)不合格時(shí),應(yīng)通過(guò)儀器分析確定"異味源",并給出定量分析結(jié)果,以免因?yàn)槿说母杏^差異而導(dǎo)致對(duì)檢測(cè)結(jié)果產(chǎn)生異議.另外針對(duì)發(fā)酵尾氣原料,在建議二氧化碳提純工藝時(shí),要考慮對(duì)未知有機(jī)物的去除,確保生產(chǎn)出合格的產(chǎn)品.

浩瀚色譜（山東）應(yīng)用技術(shù)開(kāi)發(fā)有限公司，采用GDX-104填充柱測(cè)定食品級(jí)二氧化碳中氯乙烯，乙醛，環(huán)氧乙烷，甲醇和苯，柱效高，分離好，面積外標(biāo)法定量，結(jié)果滿意。


食品級(jí)液體二氧化碳產(chǎn)品中含氧化合物測(cè)定  測(cè)試譜圖：



Determination of oxygenated compounds in food grade liquid carbon dioxide products
Determination of Oxygenates in Food Grade Liquid Carbon Dioxide Products Details:

Name: Packed Column

Fixative: polymer porous beads

Specifications: 3m*1/8

Model: GDX-104

application:
GB 1886.228-2016 National Food Safety Standard Food Additives Carbon Dioxide

GB 10621-2006 Food additives Liquid carbon dioxide

GBT6052-2011 Industrial liquid carbon dioxide

"Aqueous solution smell, taste and appearance" is an extremely important sensory evaluation index in food-grade carbon dioxide products. The main raw materials of carbon dioxide products come from various industrial waste gas and underground gas wells. In carbon dioxide products produced by different production raw materials and production processes, the substances that produce peculiar smells are different, and the sensory tastes are also very different. For example: oil The taste is mostly derived from hydrocarbon impurities; oxygen-containing organic compounds such as alcohols, aldehydes, and ethers will present a faint wine aroma and sweetness; sulfides have a strong stench and rot. On the premise that the impurities that may produce peculiar smell in carbon dioxide products recovered from fermentation tail gas are usually oxygen-containing organic compounds such as alcohols, aldehydes, ethers, ketones, and esters. Determine the "odor source", and give the quantitative analysis results, so as to avoid objection to the test results due to the difference in human perception. In addition, for the fermentation tail gas raw material, when recommending the carbon dioxide purification process, the removal of unknown organics should be considered to ensure that Produce qualified products.

Haohan Chromatography (Shandong) Application Technology Development Co., Ltd. uses GDX-104 packed column to determine vinyl chloride, acetaldehyde, ethylene oxide, methanol and benzene in food-grade carbon dioxide, with high column efficiency, good separation, and area external standard method for quantification, Satisfied with the results.


Determination of oxygenated compounds in food-grade liquid carbon dioxide products Test spectrum: