GB/T 24800.10-2009
Determination of 19 flavors in cosmetics by gas chromatography-mass spectrometry method (English Version)

Standard No.: GB/T 24800.10-2009
Language: Chinese, Available in English version
Release Date: 2009
Published By: General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China
Latest: GB/T 24800.10-2009

Scope: This standard specifies the ingredients of limonene, benzyl alcohol, linalool, methyl 2-octynoate, citronellol, geraniol, hydroxycitronellal, eugenol, isoeugenol, and α-isomethyl violet in cosmetics. Ketone, Butylphenylmethylpropionaldehyde, Amyl Cinnamaldehyde, Hydroxyisohexyl-3-Cyclohexene Carboxaldehyde, Amyl Cinnamyl Alcohol, Farnesol, Hexyl Cinnamaldehyde, Benzyl Benzoate, Benzyl Salicylate, Gas chromatography-mass spectrometry method for the determination of nineteen spices including benzyl cinnamate. This standard is applicable to limonene, benzyl alcohol, linalool, methyl 2-octynoate, citronellol, hydroxycitronellal, eugenol, isoeugenol, α-isomethyl ionone, butylbenzene in cosmetics Methylpropionaldehyde, Amylcinnamaldehyde, Hydroxyisohexyl-3-cyclohexenecarbaldehyde, Amylcinnamyl Alcohol, Farnesol, Hexylcinnamaldehyde, Benzyl Benzoate, Benzyl Salicylate, Benzyl Cinnamate Determination of nineteen kinds of spices. The detection limit and quantification limit of this standard: the detection limit of nineteen spices is 3 mg/kg, and the quantification limit is 10 mg/kg.

GB/T 24800.10-2009 Referenced Document

2009 GB/T 24800.10-2009 Determination of 19 flavors in cosmetics by gas chromatography-mass spectrometry method