GB 2760-2011 Eng. Vers

NATIONAL STANDARD OF
THE PEOPLE’S REPUBLIC

OF CHINA
GB 27-60—2011
NATIONAL STANDARD OF FOOD

SECURITY
Usage Standard of Food Additives
Issued on April 20, 2011 Carried out on June 20, 2011
Issued by Ministry of Health of the People’s Republic of China
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GB2760-2011
Foreword
The standard is the replacement of GB 2760—2007 Hygienic Standard of Using Food

Additives
Compared with GB 2760—2007, the main changes are as
follows:
------Modify the standard name;
----- Add in the Food Additives Provision declared by No.4 Ministry of Health from 2007
to 2010;
------Adjust the usage provision of part of food additives;
----- Delete the allowed additives and their usage amount of food in Table A.2;
-----Adjust classification system of part of food, and usage provision of food additives
according to the adjusted food category;
------Add in the usage principles of food perfume and food essence, and adjust the
category of spice used in food
------Increase the usage principles of processing agent for food industry, and adjust the
list of processing agent for food industry.
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GB2760—2011
National Standard of
Food Security
Usage Standard of Food
Additives
1 Scope
The standard provides the usage principles of food additives, the variaties of food
additives allowed in food, application scope, and the maximum usage amount or residue
amount.
2 Terms and definitions
2.1 Food additives

It refers to synthetic or natural substances added in the food to improve the quality,
color, taste and flavor of food, and meet the needs of corrosion prevention, refreshment
and processing technology. Nutritive fortifier, food perfume, bodying agent in gum-based
candy, and processing agent for food industry are also included.
2.2 The Maximum usage amount

It refers to the maximum usage amount of food additive which is allowed in the usage of
food additives.
2.3 The maximum residual amount

It refers to the allowed residual level of food additives or their decomposition product in
the final food.
2.4 Processing agent for food industry

It refers to the various substances which can guarantee the successful food
processing, and are unrelated to food, including filter aid, clarificant, sorbent, releasing
agent, decolorant, decrustation, and extraction solvent, fermented nutrients, etc.
2.5 International coding system （INS）

The international coding system of food additives is used to replace the complicated
name description of chemical structure.
2.6 Chinese coding system (CNS)

Chinese coding of food additives consists of the codes of main functional categories
(refer to Appendix E) and the sequence number in the category of the function.
3 The usage principle of food additives
3.1 The usage of food additives should be in line with the following basic requirements:
a) It should not generate any health hazard for our body.
b) It should not conceal food decay and deterioration;
c) It should not conceal the quality defect of the food itself or, during processing, or food
additives should not be used for the purpose of addition, adulteration, and falsification;
d) It should not reduce the nutritional value of food itself;
e) Under the premises of achieving expected purpose, we should reduce the usage
amount in food as far as possible.
3.2 We can use food additives in the following circumstances:

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GB2760—2011
a) Keep or improve the nutritional value of food itself;
b) Treat them as the necessary ingredient or composition;
c) Improve the quality and stability of food, and its sensory characteristics;
d) It is convenient for the production, processing, packing, transportation or storage of
food.
3.3 The quality standard of food additives

The food additives used in accordance with the standard should fit relevant quality
specification requirements.
3.4 The principle to put into:

Under the following circumstances, food additives can be put into food
through food ingredient (including food additives).
a) According to this standard, the food additive is allowed to be used in the
food ingredient;
b) The usage amount of the additive in food ingredient should not exceed the allowed
Maximum Usage Amount;
c) These ingredient should be used in regular production process condition, and the
amount of additive in food should be less than the put in amount through ingredient.
d) The amount of additive put in through ingredient should be obviously less than the
amount directly put in the food.
4 Food classification system

Food classification system is used to define the application scope of food additives, and
is only applicable to this standard. Please see Appendix F. If a certain food additive is
allowed to be added in a certain food category, it can be used in all the food in the
category, unless otherwise specified.
5 The usage provision of food additive

The usage of food additives should be in accordance with the provisions in Appendix A
6 Nutritive fortifier
The usage of nutritive fortifier should be in accordance with GB14880 and relevant
provisions.
7 Food perfume
Food perfume used in production of food essence should be in accordance with the
provisions in Appendix B
8 Processing agent for food industry

Processing agent for food industry should be in accordance with the provisions in
Appendix C.
9 Bodying agent and ingredient in gum-based candy

The usage of bodying agent and ingredient in gum-based candy should accord with the
provisions in Appendix D.
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GB2760—2011
Appendix A
Usage Provision of Food
Additives
A.1 Table A.1 provides the allowed usage varieties, application scope, and maximum
usage amount or residual amount of food additives.
A.2 When the food additives with the same functions (same colorant, preservative,
and antioxidant) listed in Table A.1 are mixed to use, the sum of proportion of each in the
maximum usage amount should not exceed 1.
A.3 Table A.2 provides the food additives that can be used in moderation according to
manufacturing needs in various foods.
A.4 Table A.3 provides the exceptional food categories in Table A.2, and these food
categories should accord with the provisions in A.1. At the same time, the food categories
should not use the food additives allowed in the higher class food categories stipulated in
Table A.1.
A.5 Table A.1 and Table A.2 don’t contain relevant provisions about food perfume,
bodying agent of gun-based candy, and food additives used as processing agent for food
industry.
A.6 “Function” columns in the above tables are the main functions of the additives,
refer to it when using.
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GB2760—2011
a
Table A.1 The allowed usage varieties, application scope and maximum usage
amount or residual amount of food additives
Glycine CNS
CNS No.12.007
INS No.640
Function: Flavor enhancer
Food Food Name Maximum Usage Remark

Classification Amount/（g/kg）
No.
08.02 Prefabricated meat products 3.0
08.03 Cooked meat product 3.0
12.0 Condiment 1.0
Fruit and vegetable juice 1.0

(flesh) drinks (including
14.02.03 fermentation products, etc.)
14.03.02 Vegetable protein drinks 1.0
Ammonium phosphatide
CNS No. 10.033
INS No. 442
Function: Emulsifier

Classification Amount/(g/kg)
No.
05.01.02 Chocolate and chocolate 10.0

products, and cocoa
products except that in
05.01.01
a In chart A.1, application scope is showed by food classification No. and food name.
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GB2760—2011
Carnauba wax
CNS No.14.008
INS No. 903
Function: Coating agent, anticaking agent
Food Classification Food Name Maximum Usage Remark

No. Amount / (g/kg)
04.01.01 Fresh fruits 0.0004 Measured
according to
residual amount
05.0 Cocoa products, chocolate 0.6
and chocolate products
(including chocolate with
cocoa butter substitute and
its products) and candy
Mineral oil，white (liquid paraffin)

CNS No. 14.003
INS No. 905a
Function: Coating agent
Food classification Food Name Maximum Usage Remark

No. Amount (g/kg)
Other candies except gum-

05.02.02 based candy 5.0
10.01 Fresh eggs 5.0
L-cysteine and its hydrochlorides sodium and potassium salts

CNS No. 13.003
INS No. 920
Function: Flour treatment agent

No. Amount
06.03.02.03 Fermented flour product 0.06
06.08 Frozen rice and flour 0.6 Measured according to

products L-cysteine and its
Benzoic acid, sodium benzoate
CNS No. 17.001, 17.002
INS No. 210, 211
Function: Preservative

Classification Amount（g/kg）
No.
03.03 Relish ice, frozen sucker 1.0 Measured according
to benzoic acid
04.01.02.05 Jam (except canned food) 1.0 Measured according

to benzoic acid
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GB2760—2011
04.01.02.08 Preserved cool fruit 0.5 Measured according
to benzoic acid
04.02.02.03 Pickled vegetables 1.0 Measured according
to benzoic acid
05.02.01 Gum-based candy 1.5 Measured according
to benzoic acid
05.02.02 Other candies except gum-based 0.8 Measured according
candies to benzoic acid
11.05 Flavored syrup 1.0 Measured according
to benzoic acid
12.03 Vinegar 1.0 Measured according
to benzoic acid
12.04 Soy sauce 1.0 Measured according
to benzoic acid
12.05 Soy Sauce and 1.0 Measured according
soy product to benzoic acid
12.10 Compound seasoning 0.6 Measured according
to benzoic acid
12.10.02 Semisolid compound seasoning 1.0 Measured according
to benzoic acid
12.10.03 Liquid compound seasoning 1.0 Measured according
(12.03 and 12.04 excluded) to benzoic acid
14.02.02 Fruit and vegetable juice 2.0 Measured according

concentrate (syrup) (limit to food to benzoic acid
industry)
14.02.03 Fruit and vegetable juice (flesh) 1.0 Measured according
drinks (including fermentation to benzoic acid
products, etc.)
14.03 Protein beverage 1.0 Measured according
to benzoic acid
14.04.01 Carbonated beverage 0.2 Measured according
to benzoic acid
14.04.02.02 Relish drinks (including fruit 1.0 Measured according
flavored drinks, flavored milk, to benzoic acid
flavored tea, and flavored coffee
drinks, other flavored drinks, etc.)
14.05 Tea, coffee and vegetable 1.0 Measured according

beverage to benzoic acid
15.02 Assembled alcoholic drinks (only 0.4 Measured according
limit to prefabricated alcoholic to benzoic acid
drinks)
15.03.03 Cider 0.8 Measured according
to benzoic acid
4-phenylphenol
CNS No. 17.024
INS No. －
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GB2760—2011

No. Amount (g/kg)
04.01.01.02 Fresh fruits with surface 1.0 Residual amount
treatment (only limit to citrus ≤
fruits) 12mg/kg
Sodium 2- phenylphenol
CNS No. 17.023
INS No. －

No. Amount (g/kg)
treatment (only limit to citrus ≤
fruits) 12 mg/kg
Ice structuring protein

CNS No. 00.020
INS No. －
Function: Others

No. Amount
03.0 Frozen drinks （ except Used in moderation
edible ice in 03.04） according to
manufacturing needs
L-alanine
CNS No. 12.006
INS No.

No. Amount
12.0 condiment Use in moderation
according to
manufacturing needs
Propylene glycol
CNS No. 18.004
INS No. 1520
Function: Stabilizer & coagulators, anticaking agent, antifoaming agent, emulsifier,
humectants and thickener

No. Amount(g/kg)
Raw or wet flour product
06.03.02.01 (e.g.: noodles and wrappers 1.5
for dumpling, Wantun and
steamed pork dumplings)
07.02 Pastry 3.0
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GB2760—2011
Propylene glycol esters of fatty acid
CNS No. 10.020
INS No. 477
Function: Emulsifier and stabilizing agent

No. Amount (g/kg)
01.0 Milk and milk products 5.0
（ except the referred
varieties in 01.01.01，
01.01.02 and 13.0）
02.0 Fat, oil and fat emulsion 10.0

products
03.0 Frozen drinks (except the 5.0
edible ice in 03.04)
04.05.02.01 Cooked nuts and seeds (only 2.0
limit to fried nuts and seeds)
06.03.02.05 Fried flour products 2.0
Food Classification Food Name Maximum Usage Remarks

No. Amount/(g/kg)
07.02 Pastry 3.0

12.10 Compound seasoning 20.0
16.06 Puffed food 2.0
Propionic acid, sodium propionate, calcium propionate

CNS No. 17.029, 17.006, 17.005
INS No. 280,281,282

No. Amount / (g/kg)
04.04 Bean products 2.5 Measured
according to
propionic acid
06.01 Unprocessed grains 1.8 Measured
according to
propionic acid
06.03.02.01 Raw or wet flour product 0.25 Measured
(e.g.: noodles and wrappers according to
for dumpling, Wantun and propionic acid
07.01 Bread 2.5 Measured

according to
propionic acid
07.02 Pastry 2.5 Measured
according to
propionic acid
12.03 2.5 Measured
Vinegar according to
propionic acid
12.04 Soy sauce 2.5 Measured
according to
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GB2760—2011
propionic acid
16.07 Others (used in canned 50.0 Measured
arbutus processing technic) according to
propionic acid
Unsaturated fatty acid of monoglycerides

CNS No. 10.036
INS No.

No. Amount
02.02 Fat emulsion products like 10.0
water and oil
Tea polyphenol (TP)

CNS No. 04.005
INS No. －
Function: Antioxidant

No.
02.01 Anhydrous fat and oil 0.4 Measured
according to
catechin in fat
04.05.02.01 Cooked nuts and seeds (limit to 0.2 Measured
fried nuts and seeds) according to
catechin in fat
06.03.02.05 Fried flour products 0.2 Measured
according to
catechin in fat
06.06 Instant grains, including rolled 0.2 Measured
oats(slice) according to
catechin in fat
06.07 Instant rice & flour products 0.2 Measured
according to
catechin in fat
according to
catechin in fat
07.04 Bakery food fillings and surface 0.4 Measured
battering (limit to fillings with fat) according to
catechin in fat
08.02.02 Cured meat products (e.g. bacon, 0.4 Measured
cured meat, dried salted duck, according to
Chinese ham and sausage) catechin in fat
08.03.01 Sauce stewed meat products 0.3 Measured
according to
catechin in fat
08.03.02 Smoked, roasted and baked meat 0.3 Measured
according to
catechin in fat
08.03.03 Fried meat 0.3 Measured
according to
catechin in fat
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GB2760—2011

Classificati Amount/(g/kg)
on No.
08.03.04 Western pork 0.3 Measured according to
ham(grilled , smoked, catechin in fat
and cured pork hams)
08.03.05 Meat sausage 0.3 Measured according to
catechin in fat
08.03.06 Fermenting meat 0.3 Measured according to
products catechin in fat
09.03 Prefabricated aquatic 0.3 Measured according to
products(semi-finished catechin in fat
products)
09.04 Cooked aquatic 0.3 Measured according to
products catechin in fat
(can eat directly )
09.05 Canned aquatic product 0.3 Measured according to
catechin in fat
12.10 Compound seasoning 0.1 Measured according to
catechin in fat
14.03.02 Vegetable protein drinks 0.1 Measured according to
catechin in fat
14.06.02 Protein type solid 0.8 Measured according to
beverage catechin in fat
16.06 Puffed food 0.2 Measured according to
catechin in fat
Tea yellow pigment, tea green pigment

CNS No. 08.141, 08.142
INS No.
Function: Colorant
Food Food Name Maximum Remark

Classificat Usage
ion No. Amount/(g/kg)
04.01.02.09 Decorative fruit and Used in
vegetables moderation
according to
manufacturing
needs
05.02 Candy Used in
moderation
according to
manufacturing
needs
07.02.04 Color decorations of pastry Used in
moderation
according to
manufacturing
needs
14.02.03 Fruit and vegetable juice Used in Usage amount in solid
(flesh) drinks (including moderation drink is to increase
fermentation products, etc.) according to according to the dilution
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GB2760—2011
manufacturing ratio
needs
14.04.02.02 Relish drinks (including fruit Used in Usage amount in solid
flavored drinks, flavored moderation drink is to increase
milk, flavored tea, and according to according to the dilution
flavored coffee drinks, other manufacturing ratio
flavored drinks, etc.) (limit to needs
fruit flavored drinks)
14.05.01 Tea beverage Used in Usage amount in solid
moderation drink is to increase
according to according to the dilution
manufacturing ratio
needs
15.02 Assembled alcoholic drinks Used in
moderation
according to
manufacturing
needs
Erythrosine, erythrosine aluminum lake

CNS No. 08.003
INS No. 127
Function: Colorant

Classificatio Amount/(g/kg)
n No.
04.01.02.08.02 Cold fruit 0.05 Measured according
to erythrosine
04.01.02.09 Decorative fruit and 0.1 Measured according
vegetables to erythrosine
04.05.02.01 Cropping nuts and seeds

(only limit to fried nuts and Measured according
seeds) 0.025 to erythrosine
05.0 Cocoa products, chocolate 0.05 Measured according
and chocolate products to erythrosine
(except for the cocoa
products in 05.01.01)
07.02.04 Color decorations of pastry 0.05 Measured according
to erythrosine
08.03.05 Meat sausage 0.015 Measured according
to erythrosine

Classifica Amount/(g/kg)
tion No.
08.03.08 Canned meat 0.015 Measured according to
erythrosine
12.05 Soy Sauce and 0.05 Measured according to
soy products erythrosine
12.10 Compound seasoning 0.05 Measured according to
erythrosine
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GB2760—2011
14.02.03 Fruit and vegetable juice 0.05 Measured according to
(flesh) drinks (including erythrosine, and usage
fermentation products, amount in solid drink is to
etc.) increase according to the
dilution ratio.
14.04.01 Carbonated beverage 0.05 Measured according to
erythrosine
14.04.02.02 Relish drinks (including 0.05 Measured according to

fruit flavored drinks, erythrosine, and the usage
flavored milk, flavored amount in solid drink is to
tea, and flavored coffee increase according to the
drinks, other flavored dilution ratio.
drinks, etc.) (limit to fruit
flavored drinks)
15.02 Assembled alcoholic 0.05 Measured according to
drinks erythrosine
erythrosine
Karaya gum
CNS No. 18.010
INS No. 416
Function: Stabilizing agent

No. Amount/(g/kg)
Modulation milk Used in moderation
01.01.03 according to
manufacturing needs
Fat emulsion products like Used in moderation
02.02 water and oil according to
manufacturing needs
Tara gum
CNS No. 20.041
INS No. 417
Function: Thickener
Classificati Amount/(g/kg)
on No.
01.06 Cheese 8.0
03.0 Frozen drinks 5.0
(except the edible
ice in 03.04 )
04.01.02.05 Jam 5.0
07.0 Bakery product 1.5
08.02 Prefabricated meat 10.0
products
08.03 Cooked meat 10.0
products
14.0 Beverage (except 2.5
the packaged
water in 14.01)
16.01 Jelly 5.0 When used in jelly powder, the
usage amount should be
14
GB2760—2011
increased according to the
dilution ratio
Starch acetate
CNS No. 20.03
INS No. 1420
Function: Thickener

No. Amount/(g/kg)

No. Amount/(g/kg)
Unprocessed and fresh flour
products (for example
noodles, dumpling wrappers,
06.03.02.01 wonton wrappers, and Used in moderation
steamed pork dumpling according to
wrappers) (only limit to manufacturing needs
unprocessed and fresh
noodles)
Mono-and diglycerides of fatty acids (Oleic acid, linoleic acid, linolenic acid, palmitic acid,
behenic acid, stearic acid, lauric acid)
CNS No.10.006
INS No. 471

Classificat Amount/(g/kg)
ion No.
01.02.01 Fermented milk 5.0
01.05.01 Single cream Used in moderation
according to
manufacturing needs
02.02.01.01 Butter and concentrated 20.0
butter
06.03.02.01 Unprocessed and wet flour Used in moderation

products (for example according to
noodles, dumpling wrappers, manufacturing needs
wonton wrappers and
steamed pork dumpling
wrappers)
06.03.02.02 Raw or dry flour product 30.0
11.01.02 Other sugar and syrup (for 6.0
example brown sugar, brown
granulated sugar, maple
syrup)
12.09 Natural spice 5.0
13.01 Infant and baby formula Used in moderation
according to
manufacturing needs
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GB2760—2011
13.02 Infant and baby Used in moderation
supplementary food according to
manufacturing needs
14.05.02 Coffee beverage Used in moderation
according to
manufacturing needs
Capryl monoglyceride
CNS No. 17.031
INS No. －

No.
06.03.02.01 Raw or wet flour product 1.0
(e.g.: noodles and wrappers
07.02 Pastry 1.0
07.04 Bakery food fillings and 1.0
surface battering (only limit
to bean fillings)
08.03.05 Meat sausage 0.5
Sodium starch phosphate

CNS No. 20.013
INS No. －
Function: Thickener

Classification Amount
No.
02.02.01 Emulsion products with Used in moderation
more than 80% fat according to manufacturing
content needs
03.0 Frozen drinks (except Used in moderation
edible ice in 03.04) according to manufacturing
needs
04.01.02.05 Jam Used in moderation
according to manufacturing
needs
06.0 Grain and grain Used in moderation
products, including rice according to manufacturing
needs

Classifica Usage Amount
tion (g/kg)
No.
Cereal and cereal products,
including rice, flour, cereal, root
crops, beans and corns starch
extraction, etc. (unprocessed grain
in 06.01 and bakery product in
07.0 excluded)
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GB2760—2011
12.0 Condiment Used in moderation
according to
manufacturing
needs
14.0 Beverage (except packaged water Used in moderation
in 14.01) according to
manufacturing
needs
Indigotine, indigotine aluminum lake

CNS No. 08.008
INS No. 132
Function: Colorant

Classificatio Amount(g/kg)
n
No.
04.01.02.08.01 Preserves 0.1 Calculated by indigotine
04.01.02.08.02 Cold fruit 0.1 Calculated by indigotine
04.01.02.09 Decorative fruit and 0.2 Calculated by indigotine

vegetables
04.02.02.03 Pickled vegetables 0.01 Calculated by indigotine
04.05.02.01 Cooked nuts and seeds
(only limit to fried nuts Calculated by indigotine
and seeds) 0.05
05.0 Cocoa products, 0.1 Calculated by indigotine

chocolate and
chocolate products
(including chocolate
with cocoa butter
substitute and its
products) and candy
(05.01.01 except cocoa
products)
05.02.02 Other candies except 0.3 Calculated by indigotine

gum-based candy
07.02.04 Color decorations of 0.1 Calculated by indigotine
pastry
07.04 Bakery food fillings and 0.1 Calculated by indigotine
surface battering (limit
to fillings of biscuits)
14.02.03 Fruit and vegetable juice 0.1 Measured according to

(flesh) drinks (including indigotine, and the usage
fermentation products, amount in solid drink is to
etc.) increase according to the
dilution ratio.
indigotine
14.04.02.02 Relish drinks (including 0.1 Measured according to
fruit flavored drinks, indigotine, the usage
flavored milk, flavored amount in solid drink is to
17
GB2760—2011
tea, and flavored coffee increase according to the
drinks, other flavored dilution ratio
drinks, etc.) (limit to
15.02 Assembled alcoholic 0.1 Measured according to
drinks indigotine

indigotine
Butylated hydroxyanisole
CNS No.: 04.001
INS No.: 320

Classificatio Amount (g/kg)
n
No.
02.0 Fat, oil and fat 0.2 Measured according to the
emulsion products content in fat
02.01 Anhydrous fat and 0.2 Measured according to the
oil content in fat

Classificat Amount (g/kg)
ion
No.
04.05.02.01 Cooked nuts and seeds 0.2 Measured according to
(only limit to fried nuts and the content in fat
seeds)
04.05.02.03 Canned nuts and seeds 0.2 Measured according to

the content in fat
05.02.01 Gum-based candy 0.4 Measured according to
the content in fat
06.03.02.05 Fried flour products 0.2 Measured according to
the content in fat
06.04.01 Coarse cereal powder 0.2 Measured according to
the content in fat
06.06 Instant grains, including 0.2 Measured according to
rolled oats(slice) the content in fat
06.07 Instant rice & flour 0.2 Measured according to
products the content in fat
07.03 Biscuit 0.2 Measured according to
the content in fat
08.02.02 Cured meat products (e.g. 0.2 Measured according to
bacon, cured meat, dried the content in fat
salted duck, Chinese ham
and sausage)
09.03.04 Aquatic products after 0.2 Measured according to
seasoning, drying, and the content in fat
freeze drying
the content in fat
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GB2760—2011
Methyl p-hydroxy benzoate and its salts (sodium methyl p-hydroxy benzoate，
ethyl p- hydroxy benzoate，sodium ethyl p-hydroxy benzoate)
CNS No. 17.032, 17.007
INS No. 219,214,215

Classifica Amount (g/kg)
tion
No.
04.01.01.02 Fresh fruits with surface 0.012 Measured according to
treatment hydroxybenzoic acid
04.01.02.05 Jam (except canned food) 0.25 Measured according to
hydroxybenzoic acid
04.02.01.02 Fresh vegetables with 0.012 Measured according to
surface treatment hydroxybenzoic acid
Bakery food fillings and 0.5 Measured according to
07.04 surface battering ( limit to hydroxybenzoic acid
fillings of pastries)
Thermal coagulation egg 0.2 Measured according to
10.03.02 products (e.g. egg yolk hydroxybenzoic acid
cheese, preserved duck egg
sausage)
12.03 vinegar 0.25 Measured according to
hydroxybenzoic acid
12.04 Soy sauce 0.25 Measured according to
hydroxybenzoic acid
12.05 Soy Sauce and soy products 0.25 Measured according to
hydroxybenzoic acid
12.10.03.04 Oyster sauce, shrimp sauce, 0.25 Measured according to
fish sauce, etc. hydroxybenzoic acid
Fruit and vegetable juice 0.25 Measured according to
14.02.03 (flesh) drinks (including hydroxybenzoic acid
fermentation products, etc.)

hydroxybenzoic acid
Relish drinks (including fruit 0.25 Measured according to
flavored drinks, flavored milk, hydroxybenzoic acid
14.04.02.02 flavored tea, and flavored
coffee drinks, other flavored
flavored drinks)
Tanoak brown
CNS No. 08.128
INS No. －
Function: Colorant

Classification Amount(g/kg)
No.
03.0 Frozen drinks (except edible 0.4
ice in 03.04)
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GB2760—2011
05.02 Candy 0.4

14.04.01.01 Cola carbonated beverage 1.0
15.02 Assembled alcoholic drinks 0.4
Butylated hydroxytoluene
CNS No. 04.002
INS No. 321

ion
No.
02.0 Fat, oil and fat emulsion 0.2 Measured according to
02.01 Anhydrous fat and oil 0.2 Measured according to
the content in fat
04.02.02.02 Dry cooked vegetables 0.2 Measured according to

(limit to dehydrated the content in fat
potato)
04.05.02.01 Cooked nuts and seeds 0.2 Measured according to
(only limit to fried nuts and the content in fat
seeds)
04.05.02.03 Canned nuts and seeds 0.2 Measured according to

the content in fat
05.02.01 Gum-based candy 0.4 Measured according to
the content in fat
06.03.02.05 Fried flour products 0.2 Measured according to
the content in fat
rolled oats(slice) the content in fat
06.07 Instant rice & flour 0.2 Measured according to
07.03 Biscuit 0.2 Measured according to
the content in fat
08.02.02 Cured meat products (e.g. 0.2 Measured according to
bacon, cured meat, dried the content in fat
and sausage)
09.03.04 Aquatic products after 0.2 Measured according to
seasoning, drying, and the content in fat
freeze drying
the content in fat
Dimethyl dicarbonate
CNS No. 17.033
INS No. 242
20
GB2760—2011
Classification Amount (g/kg)
No.
Fruit and vegetable juice
14.02.03 (flesh) drinks (including 0.25
Carbonated beverage
14.04.01 0.25
Relish drinks (including fruit
flavored drinks, flavored milk,
14.04.02.02 flavored tea, and flavored 0.25
flavored drinks)
Tea beverage
14.05.01 0.25
2,4-dichlorophenoxy acetic acid

CNS No. 17.027
INS No. －

No.
04.01.01.02 Fresh fruits with surface 0.01 Residual
treatment amount ≤
2.0 mg/kg
04.02.01.02 Fresh vegetables with 0.01 Residual
surface treatment amount ≤
2.0 mg/kg
Silicon dioxide
CNS No. 02.004
INS No. 551
Function: Anticaking agent

No.
01.03 Milk powder (including 15.0
sugar milk powder) and
cream powder, and their
modulation products
02.05 Other fat and fat products 15.0
(limit to coffee creamer)
ice in 03.04)
05.01.01 Cocoa products (including 15.0

grease, powder, syrup,
sauce, filling and others with
cocoa as the main raw
material)
06.01 Unprocessed grains 1.2
21
GB2760—2011
10.03.01 Dehydrated egg products 15.0

(e.g. egg white powder, egg
yolk powder, and egg white
flake)
11.06 15.0
Other sweeteners (limit to
powdered sugar)
12.01 20.0
Salt and salt substitutes
12.10.01 Solid compound seasoning 20.0
14.06 Solid beverage 15.0
16.07 Others (Used in beans 0.025
product processing) Used in
compound
antifoaming
agent, measured
according to the
usage amount of
soy beans per
kilogram
Sulfur dioxide, potassium metabisulphite,

Sodium metabisulphite, sodium sulfite, sodium
hydrogen sulfite, sodium hyposulfite
CNS No. 05.001, 05.002, 05.003, 05.004, 05.005, 05.006
INS No. 220,224,223,221,222
Function: Decolorant, preservative and antioxidant

Classificati Amount (g/kg)
on
No.
04.01.01.02 Fresh fruits 0.05 The maximum usage amount is
with surface measured according to residual
treatment amount of sulfur dioxide
04.01.02.02 Dried fruit 0.1 The maximum usage amount is

measured according to residual
amount of sulfur dioxide
04.01.02.08 Preserved cool 0.35 The maximum usage amount is

fruit measured according to residual
04.02.02.02 Dried 0.2

vegetables

Classifica Amount(g/kg)
tion
No.
The maximum usage
22
GB2760—2011
amount is measured
according to residual
04.02.02.02 Dried vegetables (limit to 0.4 The maximum usage

dehydrated potato) amount is measured
04.02.02.03 Pickled vegetables 0.1 The maximum usage

amount is measured
04.02.02.04 Canned vegetables (limit 0.05 The maximum usage

to bamboo shoots and amount is measured
pickled Chinese according to residual
cabbage) amount of sulfur dioxide
04.03.02.02 Dried edible mushrooms 0.05 The maximum usage

and algae amount is measured
04.03.02.04 Canned edible 0.05 The maximum usage

mushrooms and algae amount is measured
(limit to canned according to residual
mushrooms) amount of sulfur dioxide
04.04.01.04 Dried bean curd stick 0.2 The maximum usage

(including dried bean curd amount is measured
stick, bean curd skin, etc.) according to residual
04.05.02.03 Canned nuts and seeds 0.05 The maximum usage

amount is measured
05.0 Cocoa products, 0.1 The maximum usage

chocolate and chocolate amount is measured
products (including according to residual
chocolate with cocoa amount of sulfur dioxide
butter substitute and its
products) and candy
06.02.04 Rice flour products (limit 0.05 Measured according to

to rice cakes) residual amount of sulfur
dioxide
06.05.01 Edible starch 0.03 The maximum usage

amount is measured
06.05.02.01 Silk noodles and 0.1 The maximum usage

vermicelli amount is measured
23
GB2760—2011
06.08 Frozen rice and flour 0.05 The maximum usage

products amount is measured
07.03 Biscuit 0.1 The maximum usage

amount is measured
11.01 Sugar 0.1 The maximum usage

amount is measured
11.02 Starch sugar (fructose, 0.04 The maximum usage

glucose, caramel, part of amount is measured
inverted sugar, etc.) according to residual
11.05 Flavored syrup 0.05 The maximum usage

amount is measured
12.10.02 Semisolid compound 0.05 The maximum usage

seasoning amount is measured
14.02.01 Fruit and vegetable juice 0.05

(syrup)

Classific Amount(g/kg)
ation
No.
The maximum usage amount is
measured according to residual
amount of sulfur dioxide, for fruit and
vegetable juice concentrate (thick
liquid), the usage amount should be
increased according to the dilution
ratio
14.02.03 Fruit and 0.05 The maximum usage amount is
vegetable juice measured according to residual
(flesh) drinks amount of sulfur dioxide,
(including for fruit and vegetable juice
fermentation concentrate (thick liquid), the
products, etc.) usage amount should be increased
according to the dilution ratio
15.03.01 Wine 0.25g/L The maximum usage amount for
sweet wine and cider series of
beverage is 0.4g/L, and is
24
GB2760—2011
measured according to the residual
quantity of sulfur dioxide
15.03.03 Cider 0.25g/L The maximum usage amount for
sweet wine and cider series of
beverage is 0.4g/L, and is
measured according to the residual
15.03.05 Beer and malt 0.01 The maximum usage amount is
beverage measured according to the residual
Titanium dioxide
CNS No. 08.011
INS No. 171
Function: Colorant
Food Maximum Usage Amount Remark

Classification (g/kg)
No.
Jam
04.01.02.05 5.0
04.01.02.08.02 Cold fruit 10.0
04.01.02.08.04 Pickling fruits (liquorice 10.0
products)
04.02.02.02 Dried vegetables (limit to 0.5
dehydrated potato)
04.05.02.01 Cooked nuts and seeds 10.0
(only limit to fried nuts and
seeds)
05.0 Cocoa products, 2.0
chocolate and chocolate
products (including
chocolate with cocoa
products) and candy
05.02.01 Gum-based candy 5.0
05.02.02 Other candies except 10.0
gum-based candy
05.03 Coating for candy and Used in
chocolate products moderation
according to
manufacturing
needs
05.04 5.0

No.
Decorative candy (e.g.
processing technology
and model, or cake
decorating), cresting
(non-fruit material) and
sweet juice
11.05 Flavored syrup 5.0

25
GB2760—2011
12.10.02.01 Mayonnaise, salad 0.5
dressing
14.06 Solid beverage Used in
moderation
according to
manufacturing
needs
16.01 Jelly 10.0 When used in jelly
powder, the usage
amount should be
increased according to
the dilution ratio
16.07 Others (beverage 10.0g/L
clouding agent)
16.07 Others (limit to konjac 2.5
gel product)
Carbon dioxide
CNS No. 17.014
INS No. 290
Food Food Name Maximum Usage Amount Remark

Classificatio
n
No.
Other candies except Used in moderation
05.02.02 gum-based candy according to manufacturing
needs
14.0 Beverage Used in moderation
needs
15.03.06 Other fermented Used in moderation
liquors (air inflation according to manufacturing
type) needs
Tomato red
CNS No. 08.150
INS No. —
Function: Colorant

on
No.
Flavored
01.02.02 fermented milk 0.006
14.0 Beverage (except Usage amount in solid drink is
packaged water 0.006 to be increased according to
in 14.01) the dilution ratio.
Lycopene (synthetic)
CNS No. 08.017
INS No. 160d (i)
26
GB2760—2011
Function: Colorant
Food Food Name Maximum Usage

Classification Amount(g/kg) Remark
No.
05.02 Candy Measured according to
0.06 pure lycopene
12.10.01.01 Solid soup bases Measured according to
0.39 pure lycopene
12.10.02 Semisolid compound Measured according to
seasoning 0.04 pure lycopene
14.0 Beverage (except
packaged water in 0.015
14.01)

Classification Amount (g/kg) Remark
No.
Measured
according to
pure lycopene,
and the usage
amount in solid
drink is to be
increased
according to
the dilution
ratio.
27
GB2760—2011
Beeswax
CNS No. 14.013
INS No. 901
Food Food name Maximum Usage Amount Remark

Classification
No.
Candy Used in moderation according to

05.02 manufacturing needs
Coating for candy and Used in moderation according to

05.03 chocolate products manufacturing needs
Fumaric acid
CNS No. 01.110
INS No. 297
Function: Acidity regulator

on
No.
06.03.02.01 Raw or wet flour product (e.g.: 0.6
noodles and wrappers for dumpling,
Wantun and steamed pork
dumplings)
07.01 Bread 3.0
07.02 Pastry 3.0
07.03 Biscuit 3.0
07.04 Bakery food fillings and surface 2.0

battering
07.05 Other bakery food 2.0
14.02.03 Fruit and vegetable juice (flesh) 0.6

drinks (including fermentation
products, etc.)
14.04.01 Carbonated beverage 0.3
Monosodium fumarate
CNS No. 01.311
INS No. 365
28
GB2760—2011
tion
No.
Gum-based candy Used in moderation

manufacturing
needs
Raw or wet flour product (e.g.: noodles
06.03.02.01 and wrappers for dumpling, Wantun and Used in moderation
steamed pork dumplings) according to
manufacturing
needs
Bakery food Used in moderation

07.0 according to
manufacturing
needs
Meat and meat products (except raw and

08.0 fresh meat in 08.01) Used in moderation
according to
manufacturing
needs
Aquatic food and their products (including

09.0 fish, crustacean, shellfish, molluscs, Used in moderation
echinodermata, and other aquatic food according to
and processed products) (except fresh manufacturing
aquatic products in 09.01) needs
29
GB2760—2011

No.
Beverage (except
14.0 packaged water in 14.01) Used in moderation according to
manufacturing needs
Glycyrrhiza,ammonium
glycyrrhizinate, monopotassium and tripotassium glycyrrhizinate
CNS No. 19.009, 19.012, 19.010
INS No. 958
Function: Sweetener

Classificatio (g/kg)
n
No.
04.01.02.08 Preserved cool fruit Used in moderation according

to manufacturing needs
05.02 Candy Used in moderation according

07.03 Biscuit Used in moderation according

08.03.08 Canned meat Used in moderation according

12.0 Condiment Used in moderation according

14.0 Beverage (except Used in moderation according

packaged water in 14.01) to manufacturing needs
Antioxidant of glycyrrhiza
CNS No. 04.008
INS No. —

n No.
02.01 Anhydrous fat and oil 0.2 Measured according
to glycyrrhizic acid
20
GB2760—2011
04.05.02.01 Cooked nuts and seeds (only
limit to fried nuts and seeds) Measured according
0.2 to glycyrrhizic acid
06.03.02.05 Fried flour products 0.2 Measured according

06.07 Instant rice & flour products 0.2 Measured according

07.03 Biscuit 0.2 Measured according

08.02.02 Cured meat products (e.g. 0.2 Measured according

bacon, cured meat, dried to glycyrrhizic acid
and sausage)
08.03.01 Sauce stewed meat products 0.2 Measured according
08.03.02 Smoked, roasted and baked 0.2 Measured according

meat to glycyrrhizic acid
08.03.03 Fried meat 0.2 Measured according

08.03.04 Western pork ham (grilled, 0.2 Measured according

smoked, and cured pork hams) to glycyrrhizic acid
08.03.05 Meat sausage 0.2 Measured according

08.03.06 Fermented meat products 0.2 Measured according

09.03.02 Preserved aquatic products 0.2 Measured according

16.06 Puffed food 0.2 Measured according

D-mannitol
CNS No. 19.017
INS No. 421
Function: Sweetener, emulsifier, swelling agent, stabilizer, and thickener
21
GB2760—2011
Food Food Name Maximum Rem
Classification Usage Amount ark
No.
05.02 Candy Used in moderation

according to
manufacturing
needs
Orange yellow
CNS No. 08.143
INS No. —
Function: Colorant
Food Food Name Maximum

Classification Usage Amount Rem
No. ark
06.03.02.02 Raw or dry flour product Used in moderation

according to
manufacturing
needs
potassium permanganate
CNS No. 00.001
INS No. —
Function: Others
Food Food Name Maximum Usage Rem

Classification Amount (g/kg) ark
No.
06.05.01 Edible starch 0.5
15.0 Liquor 0.5 The residual

amount of wine
is measured
according to
manganese
≤2mg/kg
Glutamine transaminase
Function: Stabilizer & coagulators
INS No. —

No.
04.04 Bean product 0.25
22
GB2760—2011
Guar gum
CNS No. 20.025
INS No. 412
Function: Thickener

No.
01.05.01 Single cream 1.0
13.01.02 Follow-up infant and baby 1.0g/L

formula
sodium aluminosilicate
CNS No. 02.002
INS No. 554

n No.
01.03 Milk powder (including sugar milk Used in moderation

powder) and cream powder, and according to
their modulation products manufacturing needs
01.06 Cheese Used in moderation

according to
manufacturing needs
02.05 Other fat and fat products (limit to 5.0

coffee creamer)
23
GB2760—2011

n No.
05.01.01 Cocoa products (including grease, Used in moderation

powder, syrup, sauce, filling and according to
others with cocoa as the main raw manufacturing needs
material)
06.05 Starch and starch products Used in moderation

according to
manufacturing needs
11.01 Used in moderation

Sugar according to
manufacturing needs
11.04 Table sweeteners Used in moderation

according to
manufacturing needs
12.01 Salt and salt substitutes Used in moderation

according to
manufacturing needs
12.09.01 Natural spice or spice powder Used in moderation

according to
manufacturing needs
12.10 Compound seasoning Used in moderation

according to
manufacturing needs
14.06 Solid beverage Used in moderation

according to
manufacturing needs
16.04 Yeast and yeast products Used in moderation

according to
manufacturing needs
Calcium silicate
CNS No. 02.009
INS No. 552

n No.
24
GB2760—2011
01.03 Milk powder (including sugar milk Used in moderation
powder) and cream powder, and according to
their modulation products manufacturing needs
01.06 Cheese Used in moderation

according to
manufacturing needs
05.01.01 Cocoa products (including grease, Used in moderation

powder, syrup, sauce, filling and according to
others with cocoa as the main raw manufacturing needs
material)
06.05 Starch and starch products Used in moderation

according to
manufacturing needs
11.01 Sugar Used in moderation

according to
manufacturing needs
11.04 Table sweeteners Used in moderation

according to
manufacturing needs
12.01 Salt and salt substitutes Used in moderation

according to
manufacturing needs
12.09.01 Natural spice or spice powder Used in moderation

according to
manufacturing needs

according to
manufacturing needs

according to
manufacturing needs
16.04 Yeast and yeast products Used in moderation

according to
manufacturing needs
Cinnamaldehyde
CNS No. 17.012
INS No. —
25
GB2760—2011
No.
04.01.01.02 Fresh fruits with surface Used in moderation Residual

treatment according to amount ≤
manufacturing 0.3 mg/kg
needs
26
GB2760—2011
Pectins
CNS No. 20.006
INS No. 440
Function: Emulsifier, stabilizer, and thickener

Classificati (g/kg)
on No.
01.02.01 Fermented milk Used in moderation
needs

needs
02.02.01.01 Butter and concentrated butter Used in moderation

needs
06.03.02.01 Raw or wet flour product (e.g. Used in moderation

noodles and wrappers for according to manufacturing
dumpling, Wantun and needs

needs
11.01.02 Other sugar and syrup (for Used in moderation

example brown sugar, brown according to manufacturing
granulated sugar, maple syrup) needs
12.09 Natural spice Used in moderation

needs
(syrup)
Funoran (gloiopeltis furcata)

CNS No. 20.040
INS No. —
Function: Thickener

No.
27
GB2760—2011
Propylene glycol alginate

CNS No. 20.010
INS No. 405
Function: Thickener, emulsifier, and stabilizer

on No.
01.0 Milk and milk products (except the 3.0
varieties in 01.01.01, 01.01.02,
01.04.0, 13.0)
01.01.02.01 Flavored milk 4.0
01.02.02 Flavored fermented milk 4.0
01.04.01 Unsweetened condensed milk 5.0

(original taste)
02.01.01.02 Hydrogenated vegetable oil 5.0
02.02 Fat emulsion products like water 5.0

02.03 andemulsion
Fat oil products except those 5.0
in 02.02, including mixed and (or)
flavored fat emulsion products
03.01 Ice cream, stick ice cream bar 1.0
04.01.02.05 Jam 5.0

05.01 Cocoa products, chocolate and 5.0
chocolate products, including
chocolate with cocoa butter
substitute and its products
28
GB2760—2011

ion No.
05.04 Decorative candy (e.g. 5.0

processing technology and
model, or for cake decoration),
cresting (non-fruit material) and
sweet juice
06.03.02.01 Raw or wet flour product (e.g. 5.0

noodles and wrappers for
dumpling, Wantun and
06.07 Instant rice & flour products 5.0
12.10.02 Semisolid compound 8.0

seasoning
14.0 Beverage (except packaged 0.3 Usage amount in solid

water in 14.01, vegetable drink is to be increased
protein drinks in 14.03.02, fruit according to the dilution
and vegetable juice (flesh) ratio
drinks in 14.02.03 (including
fermentation products, etc.))

products, etc.)
14.03.01 Milk beverage 4.0

14.05.02 Coffee beverage 3.0
15.03.05 Beer and malt beverage 0.3
Sodium alginate
CNS No. 20.004
INS No. 401
Function: Thickener
29
GB2760—2011
Classificati Amount(g/kg)
on No.

needs

needs
02.02.01.01 Butter and concentrated butter Used in moderation

needs
Raw or wet flour product (e.g.: Used in moderation

06.03.02.01 noodles and wrappers for according to manufacturing
dumpling, Wantun and needs

needs
Other sugar and syrup (for 10.0

11.01.02 example brown sugar, brown
granulated sugar, maple syrup)

needs
14.02.01 Fruit and vegetable juice Used in moderation

(syrup) according to manufacturing
needs
Riboflavin
CNS No. 08.148
INS No. 101(i)
Function: Colorant

No.
dehydrated potato)
30
GB2760—2011

No.
Black bean red

CNS No. 08.114
INS No. —
Function: Colorant
ion No.
05.02 Candy 0.8
07.02.04 Color decorations of pastry 0.8
14.02.03 Fruit and vegetable juice (flesh) 0.8 Usage amount in solid
drinks (including fermentation drink is to be increased
products, etc.) according to the dilution
ratio
14.04.02.02 Relish drinks (including fruit 0.8 Usage amount in solid
flavored drinks, flavored milk, drink is to be increased
flavored tea, and flavored according to the dilution
coffee drinks, other flavored ratio
flavored drinks)
Black currant red

CNS No. 08.122
INS No. —
Function: Colorant
Food Food Name Maximum
Classification Usage Amount Remark
No. (g/kg)
07.02.04 Color decorations of pastry Used in moderation

according to
manufacturing
needs
14.04.01 Carbonated beverage Used in moderation
according to
manufacturing
needs
31
GB2760—2011
15.03.03 Cider Used in moderation
according to
manufacturing
needs
Carthamins yellow
CNS No. 08.103
INS No. —
Function: Colorant

No.

ice in 03.04)
04.01.02.04 Canned fruit 0.2
04.01.02.08 Preserved cool fruit 0.2

04.01.02.09 Decorative fruit and vegetables 0.2
04.02.02.03 Pickled vegetables 0.5
04.02.02.04 Canned vegetables 0.2

0.5
05.02 Candy 0.2
06.04.02.01 Canned eight- ingredient 0.2
porridge
06.10 Cereal fillings 0.5
32
GB2760—2011

ion No.
Cured meat products (e.g.
bacon, cured meat, dried
08.02.02 salted duck, Chinese ham 0.5
and sausage)
Condiment (except salt and
salt substitutes in 12.01)
12.0 0.5
14.02.03 Fruit and vegetable juice 0.2 Usage amount in solid drink
(flesh) drinks (including is to be increased according
fermentation products, etc.) to the dilution ratio
14.04.02.02 Relish drinks (including fruit 0.2 Usage amount in solid drink
flavored drinks, flavored milk, is to be increased according
flavored tea, and flavored to the dilution ratio
flavored drinks)
16.01 Jelly 0.2 When used in jelly powder,

the usage amount should
be increased according to
the dilution ratio
Red rice red

CNS No. 08.111
INS No. —
Function: Colorant

n No.
01.01.03 Modulation milk Used in moderation
according to
manufacturing needs
03.0 Frozen drinks Used in moderation

(except edible ice according to
in 03.04) manufacturing needs
33
GB2760—2011
according to
manufacturing needs
14.03.01 Milk beverage Used in moderation Usage amount in solid drink is to

according to be increased according to the
manufacturing needs dilution ratio
15.02 Assembled Used in moderation
alcoholic drinks according to
manufacturing needs
Red kojic rice, monascus red

CNS No. 08.119, 08.120
INS No. —
Function: Colorant

No.
01.01.03 Modulation milk Used in moderation
according to
manufacturing needs
01.04.02 Modulation condensed milk Used in moderation

(including sweetened condensed according to
milk, flavored sweetened manufacturing needs
condensed milk, and other
modulation condensed milk with
non-milk material)
03.0 Frozen drinks (except edible ice in Used in moderation

03.04) according to
manufacturing needs

according to
manufacturing needs
04.02.02.03 Pickled vegetables Used in moderation
according to
manufacturing needs
04.02.02.05 Vegetable paste (sauce), except Used in moderation

tomato sauce according to
manufacturing needs
04.04.02.01 Preserved bean curd Used in moderation

according to
manufacturing needs
04.05.02.01 Cooked nuts and seeds (only limit Used in moderation

to fried nuts and seeds) according to
manufacturing needs
34
GB2760—2011

tion No.
according to
manufacturing needs
05.04 Decorative candy (e.g. Used in moderation

processing technology according to
and model, or cake manufacturing needs
decoration), cresting
(non-fruit material) and
sweet juice
06.07 Instant rice & flour Used in moderation

products according to
manufacturing needs
06.10 Cereal fillings Used in moderation
according to
manufacturing needs
07.02 Pastry 0.9
07.03 Biscuit Used in moderation

according to
manufacturing needs

surface battering
08.02.02 Cured meat products Used in moderation

(e.g. bacon, cured according to
meat, dried salted duck, manufacturing needs
Chinese ham and
sausage)
08.03 Cooked meat product Used in moderation

according to
manufacturing needs
11.05 Flavored syrup Used in moderation

according to
manufacturing needs
12.0 Condiment (except Salt Used in moderation

and salt substitutes in according to
12.01) manufacturing needs

(flesh) drinks (including according to
fermentation products, manufacturing needs
etc.)
35
GB2760—2011
14.03 Protein beverage Used in moderation
according to
manufacturing needs

according to
manufacturing needs
14.04.02.02 Relish drinks (including Used in moderation

fruit flavored drinks, according to
flavored milk, flavored manufacturing needs
tea, and flavored coffee
drinks, other flavored
flavored drinks)

according to
manufacturing needs
15.02 Assembled alcoholic Used in moderation

drinks according to
manufacturing needs
16.01 Jelly Used in moderation When used in jelly

according to powder, the usage
manufacturing needs amount should be
increased according to
the dilution ratio
16.06 Puffed food Used in moderation

according to
manufacturing needs
Fenugreek gum
CNS No. 20.035
INS No. —
Function: Thickener

No.
ice in 03.04)
Cocoa products, chocolate 0.2

05.0 (including chocolate with
06.03.01 Wheat flour 0.3
07.0 Bakery food 0.15
36
GB2760—2011
Succinylated monoglycerides
CNS No. 10.038
INS No.
472g

on No.
01.01.03 Modulation milk 5.0
01.06.05 Cheese analogues 10.0

01.07 Instant flavored dessert or 5.0
its prefabricated product
with milk as the major
ingredient
(ice cream and flavored
yoghurt excluded)
products（except
anhydrous fat and oil in
02.01）

14.03 Protein beverage 2.0

14.05 Tea, coffee, and vegetable 2.0
beverage
14.06 Solid beverage 20.0 Measured according to

diluting 10 times
Disodium succinate
CNS No. 12.005
INS No. —

No.
12.0 Condiment 20.0
37
GB2760—2011
Peanut skin red

CNS No. 08.134
Function: Colorant
Food Classification Food Name Maximum Usage Rem

No. Amount (g/kg) ark
05.02 Candy 0.4

07.03 Biscuit 0.4

Talc
CNS No. 02.007
INS No. 553 iii

No.
04.01.02.08.02 Cold fruit 20.0

products)
38
GB2760—2011
Carob bean gum
CNS No. 20.023
INS No. 410
Function: Thickener

No.
13.01 Infant and baby formula 7.0
Sodium cyclamate, calcium

CNS No. 19.002
INS No. 952
Function: Sweetener

No.
03.0 Frozen drinks 0.65 Measured according to cyclamic
(except edible ice acid
in 03.04)
04.01.02.04 Canned fruit 0.65 Measured according to cyclamic

acid
04.01.02.05 Jam Measured according to cyclamic

1.0 acid
04.01.02.08 Preserved cool 1.0 Measured according to cyclamic

fruit acid
04.01.02.08.02 Cold fruit 8.0 Measured according to cyclamic

acid
04.01.02.08.04 Pickling fruits 8.0 Measured according to cyclamic

(liquorice acid
products)
04.01.02.08.05 Chowchow fruits 8.0 Measured according to cyclamic
acid
04.02.02.03 Pickled 0.65 Measured according to cyclamic

vegetables acid
04.04.02.01 Preserved bean 0.65 Measured according to cyclamic

curd acid
04.05.02.01.01 Cooked nuts and 6.0 Measured according to cyclamic

seeds with shell acid
04.05.02.01.02 Unshelled 1.2

cooked nuts and Measured according to cyclamic
seeds acid
39
GB2760—2011
07.01 Bread 0.65 Measured according to cyclamic
acid
07.02 Pastry 0.65

Measured according to cyclamic
acid
07.03 Biscuit 0.65 Measured according to cyclamic

acid
12.10 Compound 0.65 Measured according to cyclamic

seasoning acid
14.0 Beverage (except 0.65 Measured according to cyclamic
packaged water acid, and the usage amount in solid
in 14.01) drink is to increase according to the
dilution ratio
40
GB2760—2011

No.
15.02 Assembled 0.65 Measured according to cyclamic
alcoholic acid
drinks
16.01 0.65 Measured according to cyclamic
Jelly acid and the usage amount in jelly
powder is to increase according to
the dilution ratio
Ablmoschus manihot gum

CNS No. 20.019
INS No. —
Function: Thickener

Classification No. (g/kg)
03.0 Frozen drinks (except 5.0

04.01.02.05 Jam 10.0

07.01 Bread 10.0
07.02 Pastry 10.0
07.03 Biscuit 10.0
Xanthan gum
CNS No. 20.009
INS No. 415
Function: Stabilizer and thickener

No.
01.05.01 Used in moderation
Single cream according to
manufacturing needs

butter

41
GB2760—2011
11.01.02 Other sugar and syrup (for 5.0
example brown sugar,
brown granulated sugar,
maple syrup)

according to
manufacturing needs

(syrup) according to
manufacturing needs
Adipic acid
CNS No. 01.109
INS No. 355
Food Food Maximum Usage Remark

Classificatio Name Amount (g/kg)
n No.
05.02.01 Gum- 4.0

based
candy
14.06 Solid 0.01
beverage
16.01 0.1 When used in jelly powder, the

Jelly usage amount should be increased
according to the dilution ratio
42
GB2760—2011
4-hexylresorcinol
CNS No. 04.013
INS No. 586
Food Food Name Maximum Usage Amount

Classification (g/kg) Remark
No.
09.01 Fresh aquatic Used in moderation according to Residual amount ≤1
products manufacturing needs mg/kg
Chitin
CNS No. 20.018
INS No. —
Function: Thickener and stabilizer

Classification No. Amount (g/kg)
02.05 Other fat and fat products (limit 2.0

to coffee creamer)
03.0 Frozen drinks (except edible ice 2.0

in 03.04)
04.01.02.05 Jam 5.0
04.05.02.04 Nuts and seeds paste (butter), 2.0

including peanut butter, etc.
12.03 1.0
vinegar
12.10.02.01 Mayonnaise, salad dressing 2.0
14.03.01.03 Lactic acid bacteria beverage 2.5
15.03.05 Beer and malt beverage 0.4
Turmeric
CNS No. 08.102
INS No. 100 ii
Function: Colorant
Classification No. Amount (g/kg)
30
GB2760—2011
01.03.02 Modulation milk powder and 0.4 Measured according to
cream powder (including curcumin
flavored milk power and
cream power)
03.0 Frozen drinks (except edible Used in moderation

ice in 03.04) according to
manufacturing needs

according to
manufacturing needs
04.01.02.08.02 Cold fruit Used in moderation
according to
manufacturing needs
04.01.02.09 Decorative fruit and Used in moderation

vegetables according to
manufacturing needs
04.02.02.03 Pickled vegetables 0.01 Measured according to

curcumin
04.05.02.01 Cooked nuts and seeds (onlyUsed in moderation

limit to fried nuts and seeds) according to
manufacturing needs
05.0 Cocoa products, chocolate Used in moderation

and chocolate products according to
(including chocolate with manufacturing needs

rolled oats(slice) curcumin
06.07 Instant rice & flour products Used in moderation

according to
manufacturing needs
07.0 Bakery food Used in moderation

according to
manufacturing needs

according to
manufacturing needs
31
GB2760—2011

No.
14.0 Beverage (except Used in moderation Usage amount in solid drink is to
packaged water according to manufacturing be increased according to the
in 14.01) needs dilution ratio.
15.02 Assembled Used in moderation

alcoholic drinks according to manufacturing
needs
16.01 Jelly Used in moderation When used in jelly powder, the
according to manufacturing usage amount should be increased
needs according to the dilution ratio
16.06 Puffed food 0.2 Measured according to curcumin
Curcumin
CNS No. 08.132
INS No. 100i
Function: Colorant
Food Food Name Maximum Usage Amount

Classification (g/kg) Remark
No.
02.02.01.02 Margraine and the similar Used in moderation
products (e.g. the mixed according to
product of butter and manufacturing needs
margraine)
04.05.02.01 Cooked nuts and seeds Used in moderation

(only limit to fried nuts and according to
seeds) manufacturing needs
05.0 Cocoa products, 0.01

chocolate and chocolate
products (including
chocolate with cocoa
products) and candy
model, or cake
decoration), cresting (non-
fruit material) and sweet
juice
32
GB2760—2011
06.03.02.04 Panada (used to coat fish 0.3
or poultry for example) ,
wrapping powder, frying
powder
06.07 Instant rice & flour 0.5

products

according to
manufacturing needs
16.01 Jelly 0.01 When used in jelly powder,

the usage amount should
be increased according to
the dilution ratio

according to
manufacturing needs
Caramel colour class III – ammonia process

CNS No.08.110
INS No. 150c
Function: Colorant

Classificati Amount
on No.
01.04.02 Modulation condensed milk (including Used in moderation

sweetened condensed milk, flavored according to
sweetened condensed milk, and other manufacturing needs
modulation condensed milk with non-
milk material)
33
GB2760—2011

Classification
No.
03.0 Frozen drinks (except edibleUsed in moderation
manufacturing needs
04.01.02.05 Jam 1.5g/kg

06.03.02.04 Panada (used to coat fish or Used in moderation

poultry for example) , according to
wrapping powder, frying manufacturing needs
powder
06.05.02.04 Tortilla Used in moderation

according to
manufacturing needs
06.06 Instant grains, including Used in moderation

rolled oats(slice) according to
manufacturing needs

according to
manufacturing needs

according to
manufacturing needs
12.03 vinegar Used in moderation
according to
manufacturing needs
12.04 Soy sauce Used in moderation
according to
manufacturing needs
12.05 Soy Sauce and soy Used in moderation
manufacturing needs
according to
manufacturing needs
14.02.03 Fruit and vegetable juiceUsed in moderation sage amount in solid drink
(flesh) drinks (includingaccording to is to be increased according
fermentation products, etc.) manufacturing needs to the dilution ratio
34
GB2760—2011
14.03.01 Milk beverage Used in moderation Usage amount in solid
according to drink is to be increased
manufacturing needs according to the dilution
ratio
14.04.02.02 Relish drinks (including fruit Used in moderation Usage amount in solid drink
flavored drinks, flavored according to is to be increased according
milk, flavored tea, and manufacturing needs to the dilution ratio
flavored coffee drinks, other
flavored drinks, etc.) (limit to
Used in moderation Usage amount in solid drink
Other beverages (limit to according to is to be increased according
14.08 beverage of chick essence) manufacturing needs to the dilution ratio
15.01.03 Brandy Used in moderation

according to
manufacturing needs
15.01.04 Whiskey 6.0g/L

15.01.06 Rum 6.0g/L
15.02 Assembled alcoholic drinks Used in moderation
according to
manufacturing needs
15.03.01.03 Blending wine Used in moderation
according to
manufacturing needs
15.03.02 Rice wine Used in moderation
according to
manufacturing needs
15.03.05 Beer and malt beverage Used in moderation
according to
manufacturing needs
16.01 Used in moderation When used in jelly powder,
Jelly according to the usage amount should
manufacturing needs be increased according to
the dilution ratio
Caramel colour class I – plain

CNS No. 08.108
INS No. 150a
Function: Colorant
No. Amount (g/kg)
01.04.02 Modulation condensed milk Used in moderation
(including sweetened according to
condensed milk, flavored manufacturing needs
sweetened condensed milk,
and other modulation
condensed milk with non-
milk material)
35
GB2760—2011

No.
03.0 Frozen drinks (except Used in moderation
edible ice in 03.04) according to
manufacturing needs
04.01.02.05 Jam 1.5g/kg

cocoa butter substitute
and its products) and
candy
poultry for example), according to
powder
06.06 Instant grains, including Used in moderation
manufacturing needs

according to
manufacturing needs
07.04 Bakery food fillings and Used in moderation
surface battering (limit to according to
flavored fillings) manufacturing needs
08.02.01 Seasoning meat product Used in moderation
(add seasoning into raw according to
meat) manufacturing needs

according to
manufacturing needs
12.03 Vinegar Used in moderation

according to
manufacturing needs

according to
manufacturing needs
12.05 Soy Sauce and Used in moderation

soy products according to
manufacturing needs
according to
manufacturing needs
14.02.03 Fruit and vegetable juice Used in moderation Usage amount in solid drink
(flesh) drinks (including according to is to be increased according
fermentation products, etc.) manufacturing needs to the dilution ratio
36
GB2760—2011
14.03.01 Milk beverage Used in moderation Usage amount in solid drink
according to is to be increased according
manufacturing needs to the dilution ratio
14.04.02.02 Relish drinks (including fruit Used in moderation Usage amount in solid drink
flavored drinks, flavored according to is to be increased according
milk, flavored tea, and manufacturing needs to the dilution ratio
flavored coffee drinks, other
14.08 other beverages (limit to Used in moderation
beverage of chick essence) according to
manufacturing needs
according to
manufacturing needs
15.01.04 Whiskey 6.0g/L
15.01.06 Rum 6.0g/L
according to
manufacturing needs
according to
manufacturing needs

according to
manufacturing needs
according to
manufacturing needs
16.01 Jelly Used in moderation When used in jelly powder,

according to the usage amount should
manufacturing needs be increased according to
the dilution ratio
16.06 Puffed food 2.5g/kg
Caramel colour class IV – ammonia sulphite process

CNS No. 08.109
INS No. 150d
Function: Colorant

No.
01.04.02 Modulation condensed milk (including Used in moderation
sweetened condensed milk, flavored according to
sweetened condensed milk, and other manufacturing needs
modulation condensed milk with non-
milk material)
37
GB2760—2011

Classification
No.
03.0 Frozen drinks (except edible ice in 2.0g/kg
03.04)
05.0 Cocoa products, chocolate and Used in moderation
chocolate products (including according to manufacturing
chocolate with cocoa butter needs
substitute and its products) and
candy

poultry for example) , wrapping according to manufacturing
powder, frying powder needs
06.06 Instant grains, including rolled Used in moderation

oats(slice) according to manufacturing
needs
06.10 Cereal fillings (limit to flavored 7.5g/kg
type)

needs
needs
soy products according to manufacturing
needs
12.07 Cooking wine and its products Used in moderation
needs
needs
14.02.03 Fruit and vegetable juice (flesh) Used in moderation
drinks (including fermentation according to manufacturing
products, etc.) needs
14.03.01 Milk beverage Used in moderation
needs

needs
14.04.02.02 Relish drinks (including fruitUsed in moderation
flavored drinks, flavored milk, according to manufacturing
flavored tea, and flavored coffee needs
drinks, other flavored drinks, etc.)
(limit to fruit flavored drinks)
38
GB2760—2011
14.05.01 Tea beverage Used in moderation
needs

needs
14.08 Other beverages (limit to beverage Used in moderation

of chick essence) according to manufacturing
needs
needs
15.01.04 Whiskey 6.0g/L

15.01.06 Rum 6.0g/L
needs
needs
needs
needs
Rose laevigata michx brown

CNS No. 08.131
INS No. —
Function: Colorant
Food Classification Food Name Maximum Usage Amount Remark
No. (g/kg)
07.02 Pastry 0.9

Bakery food fillings and
07.04 surface battering 1.0
39
GB2760—2011
Potassium bitartarate
CNS No. 06.007
INS No. 336
Function: Swelling agent
Food Food Name Maximum Usage Amount (g/kg) Remark

Classification No.
06.03 Wheat flour and Used in moderation according to
its products manufacturing needs
07.0 Bakery food Used in moderation according to

manufacturing needs
Coreopsis yellow
CNS No. 08.113
INS No. －
Function :Colorant
No.

14.02.03 Fruit and vegetable juice 0.3 Usage amount in solid
(flesh) drinks (including drink is to be increased
fermentation products, etc.) according to the dilution
ratio
14.04.02.02 Relish drinks (including fruit 0.3 Usage amount in solid
flavored drinks, flavored drink is to be increased
milk, flavored tea, and according to the dilution
flavored coffee drinks, other ratio
Sodium polyacrylate
CNS No.
INS No. —
Function: Thickener


06.03.02.01 (e.g. noodles and wrappers 2.0
40
GB2760—2011
Polydimethyl siloxane
CNS No. 03.007
INS No. 900a

04.01.01.02 Fresh fruits with surface 0.0009

treatment
04.02.01.02 Fresh vegetables with 0.0009

surface treatment
Polyglycerol polyricinoleate （polyglycerol esters of interesterified ricinoleic acid）

CNS No. 10.029
INS No. 476
Function: Emulsifier and stabilizer

No.
Fat emulsion products like water
02.02 and oil 10.0
05.01 Cocoa products, chocolate and 5.0

chocolate products including
chocolate with cocoa butter
substitute and its products
Polyglycerol esters of fatty acid

05.03 Coating for candy and 5.0

chocolate products
CNS No. 10.022

INS No. 475
Function: Emulsifier, stabilizer, thickener, and anticaking agent
41
GB2760—2011

Classification Amount (g/kg) Remark
No.
01.03.02 Modulation milk powder 10.0
and cream powder
(including flavored milk
power and cream power)
01.05 Single cream (unsalted 10.0

butter) and its similarities
products (except the
vegetable oil in
02.01.01.01)
02.01.01.01 Vegetable oil (limit to frying 10.0

oil)


(only limit to fried nuts and
seeds)

and chocolate products,
including chocolate with
cocoa butter substitute
and its products
05.02 Candy 5.0
06.03.02.04 Panada (used to coat fish 10.0
or poultry for example),
powder
06.06 Instant grains, including 10.0

rolled oats (slice)

products
12.0 Condiment (limit to 10.0

seasoner used in puffed
food)
12.10.02 Semisolid compound 10.0

seasoning
42
GB2760—2011
14.0 Beverage (except 10.0
packaged water in 14.01)
16.01 Jelly 10.0 When used in jelly

powder, the usage
amount should be
increased according to the
dilution ratio
Polydextrose
CNS No. 20.022
INS No. 1200
Function: Thickener, swelling agent, humectants, stabilizer

No. Amount (g/kg)
43
GB2760—2011

No.
Modulation milk Used in moderation

manufacturing
needs
Flavored fermented milk Used in moderation

manufacturing
needs
manufacturing
needs

(including chocolate with manufacturing
cocoa butter substitute and needs

according to
manufacturing
needs
08.03.05 Meat sausage Used in moderation
according to
manufacturing
needs
12.10.02.01 Mayonnaise, salad dressing Used in moderation
according to
manufacturing
needs
14.0 Beverage (except packaged Used in moderation
water in 14.01) according to
manufacturing
needs
44
GB2760—2011
16.01 Used in moderation When used in jelly powder,
Jelly according to the usage amount should be
manufacturing increased according to the
needs dilution ratio
Polyoxyethylene xylitan monostearate

CNS No. 10.017
INS No. —
Food Classification Food Name Maximum Usage Amount Remark
No. (g/kg)
16.07 Others (used in fermentation 5.0

process)
polyoxyethylene (20) sorbitan monolaurate,

polyoxyethylene (20) sorbitan monopalmitate,
polyoxyethylene (20) sorbitan monostearate,
polyoxyethylene (20) sorbitan monooleat
CNS No. 10.025, 10.026, 10.015, 10.016
INS No. 432,434,435,433
Function: Emulsifier, antifoaming agent and stabilizer

No.

water and oil
45
GB2760—2011
02.03 Fat emulsion products 5.0
except those in 02.02,
including mixed and (or)
flavored fat emulsion
products

ice in 03.04)
04.04 Bean products 0.05 Measured according to

usage amount of per
kilogram soy beans
07.01 Bread 2.5
07.02 Pastry 2.0
46
GB2760—2011

No.
12.10.02 Semisolid compound seasoning 5.0
12.10.03 Liquid complex condiment (12.03 1.0

and 12.04 excluded)
14.0 Beverage (except packaged water 0.5

in 14.01 and solid beverage in
14.06)

products, etc.)
16.07 Others (emulsifying natural 10.0

pigment)
Polyethylene glycol
CNS No. 14.012
INS No. 1521

No. Amount (g/kg)
05.03 Coating for candy and Used in moderation

chocolate products according to
manufacturing needs
47
GB2760—2011
Polyvinyl alcohol
CNS No. 14.010
INS No. —

No. Amount (g/kg)

chocolate products
Cassia gum
CNS No. 20.045
INS No. 427
Function: Thickener

01.02.02 Flaovred fermented milk

2.5
01.05.01 Single cream

2.5
01.07 Instant flavored dessert or its
prefabricated product with
milk as the major ingredient
(ice cream and flavored 2.5
yoghurt excluded)
03.01 Ice cream, stick ice cream

bar 2.5
06.03.02 Wheat flour products

3.0
06.07 Instant rice & flour products

2.5
07.0 Bakery food

2.5
08.03.05 Meat sausage

1.5
48
GB2760—2011
12.10.02 Semisolid compound
seasoning 2.5
49
GB2760—2011

No. Amount (g/kg)
12.10.03 Liquid compound seasoning

2.5
14.03.01.03 Lactic acid bacteria beverage

2.5
Caffeine
CNS No. 00.007
INS No. —
Function: Others
Food Classification Food Name Maximum Usage

No. Amount (g/kg) Remark
Carrageenan
CNS No. 20.007
INS No. 407
Function : Emulsifier, stabilizer and thickener

No. Amount (g/kg)

according to
manufacturing needs
02.02.01.01 Butter and concentrated Used in moderation

butter according to
manufacturing needs
40
GB2760—2011
Raw or wet flour product Used in moderation
06.03.02.01 (e.g. noodles and wrappers according to
for dumpling, Wantun and manufacturing needs
Steamed Pork Dumplings)
Other sugar and syrup (for 5.0

11.01.02 example brown sugar, brown
granulated sugar, maple
syrup)

according to
manufacturing
needs
Infant and baby formula 0.3g/L
13.01 Measured
according to
usage amount of
instant food

manufacturing
needs
Ascorbic acid（vitamin C）
CNS No. 04.014
INS No. 300
Function: Flour treatment agent and antioxidant

Wheat flour
06.03.01 0.2
41
GB2760—2011
Fruit and vegetable juice Used in moderation
14.02.02 concentrate(syrup) according to
manufacturing needs
Sodium ascorbate
CNS No.
INS No. 301

No. Amount (g/kg)
Fruit and vegetable juice Used in moderation

14.02.02 concentrate(syrup) according to
manufacturing needs
Calcium ascorbate
CNS No. 04.009
INS No. 302

No. Amount (g/kg)
04.01.01.03 Peeled or precut fresh fruits Measured

according to
the residual
1.0 amount of
calcium
ascorbate in
fruit
42
GB2760—2011
04.02.01.03 Peeled, chopped or Measured
shredded vegetables according to
the residual
1.0 amount of
calcium
ascorbate in
vegetable

concentrate (syrup) according to
manufacturing needs
Ascorbyl palmitate
CNS No. 04.011
INS No. 304

No. Amount (g/kg)
01.03 Milk powder (including sugar 0.2 Measured

milk powder) and cream powder, according to
and their modulation products the residual
amount of
calcium
ascorbate in
fat

products
02.01 Anhydrous fat and oil 0.2
06.06 Instant grains, including rolled 0.2

oats (slice)
43
GB2760—2011
07.01 Bread 0.2
13.01 Infant and baby formula 0.05 Measured

according to
the residual
amount of
calcium
ascorbate in
fat
13.02 Infant and baby supplementary 0.05 Measured

food according to
the residual
amount of
calcium
ascorbate in
fat
Curdlan
CNS No. 20.042
INS No. 424
Function: Stabilizer, coagulator and thickener

No. Amount
04.04.01.01 Bean curd Used in moderation

according to
manufacturing needs
06.03.02.01 Raw or wet flour product Used in moderation

(e.g. noodles and wrappers according to

according to
manufacturing needs
44
GB2760—2011
according to
manufacturing needs

according to
manufacturing needs
09.02.03 Frozen minced fish products Used in moderation

(including fish ball, etc.) according to
manufacturing needs
16.01 Jelly Used in moderation When used in jelly

according to powder, the usage
manufacturing needs amount should be
increased
according to the
dilution ratio
Usage amount
45
GB2760—2011

No. Amount
16.07 Others (artificial seafood Used in moderation

products, e.g. artificial according to
abalone, artificial sea manufacturing needs
cucumber, artificial seafood
shellfish, etc.)
Cocoa husk pigment

CNS No. 08.118
INS No. —
Function: Colorant
No. Amount (g/kg)

ice in 03.04)

07.02 Pastry 0.9
07.03 Biscuit 0.04

surface battering
46
GB2760—2011
14.03.02 Vegetable protein drinks 0.25 Usage amount in
solid drink is to
be increased
according to the
dilution ratio
Soluble soybean polysaccharide

CNS No. 20.044
INS No. —
Function: Thickener, emulsifier, coating agent, and
anticaking agent

No. Amount (g/kg)
02.04 Fat dessert

10.0
03.0 Frozen drinks (except edible

ice in 03.04) 10.0
06.02.02 Rice products

10.0

10.0
06.05.02 Starch products

10.0
10.0
06.08 Frozen rice and flour
products 10.0
07.0 Bakery food

10.0
12.0 Condiment
10.0
14.0 Beverage (except packaged

water in 14.01) 10.0
47
GB2760—2011
Quinoline yellow
CNS No. 08.016
INS No. 104
Function: Colorant
No. Amount (g/L)

(only limit to prefabricated
alcoholic drinks)
Paprika orange
CNS No. 08.107
INS No. —
Function: Colorant

No. Amount (g/kg)

manufacturing needs

according to
manufacturing needs
07.02 Pastry 0.9g/kg

according to
manufacturing needs

according to
manufacturing needs
07.04 Bakery food fillings and 1.0g/kg

surface battering
48
GB2760—2011
according to
manufacturing needs

manufacturing needs

soy products according to
manufacturing needs
12.10.02 Semisolid compound Used in moderation

seasoning according to
manufacturing needs
Paprika red
CNS No. 08.106
INS No. —
Function: Colorant

No. Amount
02.02.01.02 Margraine and the similar

products (e.g. the mixed Used in moderation
product of butter and according to
margraine) manufacturing needs

manufacturing
needs
according to
manufacturing needs
04.05.02.01 Cooked nuts and seeds (only Used in moderation

manufacturing needs
49
GB2760—2011

according to
manufacturing needs

powder

according to
manufacturing needs
06.08 Frozen rice and flour 2.0g/kg

products

according to
manufacturing needs
07.02 Pastry 0.9g/kg

according to
manufacturing needs

according to
manufacturing needs
50
GB2760—2011

No. Amount (g/kg)
07.04 Bakery food fillings and 1.0g/kg

surface battering
08.02.01 Seasoning meat product 0.1g/kg

(add seasoning into raw
meat)
Cured meat products (e.g. Used in moderation

bacon, cured meat, dried according to
08.02.02 salted duck, Chinese ham manufacturing needs
and sausage)

according to
manufacturing needs

manufacturing needs
12.0 Condiment (except salt and Used in moderation

salt substitutes in 12.01) according to
manufacturing needs
14.02.03 Fruit and vegetable juice Used in moderation Usage amount

(flesh) drinks (including according to in solid drink is
fermentation products, etc.) manufacturing needs to be increased
according to the
dilution ratio
51
GB2760—2011
14.03 Protein beverage Used in moderation Usage amount
according to in solid drink is
manufacturing needs to be increased
according to the
dilution ratio
16.01 Used in moderation When used in

according to jelly powder,
manufacturing needs the usage
amount should
be increased
according to
the dilution
ratio

according to
manufacturing needs
Paprika oleoresin
CNS No. 00.012
INS No. 160c
Function: Flavor enhancer, and colorant

No. Amount (g/kg)
Uguisukagura red
CNS No. 08.136
INS No. —
Function: Colorant

No. Amount (g/kg)
52
GB2760—2011
ice in 03.04)
05.02 Candy 2.0
07.02 Pastry (except color 2.0

decorations of pastry in
07.02.04 )
14.02.03 Fruit and vegetable juice 1.0 Usage amount in

(flesh) drinks (including solid drink is to
fermentation products, etc.) be increased
according to the
dilution ratio
14.04.02.02 Relish drinks (including fruit 1.0 Usage amount in

flavored drinks, flavored milk, solid drink is to
flavored tea, and flavored be increased
coffee drinks, other flavored according to the
drinks, etc.) (limit to fruit dilution ratio
flavored drinks)
Diphenyl ether (diphenyl oxide)

CNS No. 17.022
INS No. —

No. Amount (g/kg)

treatment (only limit to citrus ≤12 mg/kg
fruits)
Brilliant blue, brilliant blue aluminum lake

CNS No. 08.007
53
GB2760—2011
INS No. 133
Function: Colorant
No. Amount (g/kg)
01.02.02 Flavored fermented milk 0.025 Measured

according to
brilliant blue
01.04.02 Modulation condensed milk 0.025 Measured

condensed milk, flavored brilliant blue
milk material)
03.0 Frozen drinks (except edible 0.025 Measured

brilliant blue
04.01.02.05 Jam 0.5 Measured
according to
brilliant blue
04.01.02.08.02 Cold fruit 0.025 Measured

according to
brilliant blue
04.01.02.09 Decorative fruit and 0.1 Measured

brilliant blue
04.02.02.03 Pickled vegetables 0.025 Measured

according to
brilliant blue
04.04.01.06 Cooked beans 0.025 Measured

according to
brilliant blue
04.05.02 Processed nuts and seeds 0.025 Measured

according to
brilliant blue
limit to fried nuts and seeds) Measured
0.05 according to
brilliant blue
54
GB2760—2011
05.0 Cocoa products, chocolate 0.3 Measured
(including chocolate with brilliant blue
06.05.02.02 Shrimp flavored slices 0.025 Measured

according to
brilliant blue
06.05.02 .04 Tortilla 0.1 Measured
according to
brilliant blue
oats (limit to cocoa corn according to
flakes) brilliant blue
Pastry Measured
according to
07.02 0.025 brilliant blue
surface battering
(limit to fillings of biscuits)
07.04 Bakery food fillings and 0.05 Limit to use

surface battering (limit to brilliant blue
flavored fillings)
11.05 Flavored syrup 0.025 Measured

according to
brilliant blue
11.05.01 Fruit flavored syrup 0.5 Measured
according to
brilliant blue
12.09.01 Natural spice or spice powder 0.01 Measured

according to
brilliant blue
12.09.03 Spice sauce (e.g. mustard 0.01 Measured
sauce and green mustard according to
sauce ) brilliant blue
12.10.02 Semisolid compound 0.5 Measured

brilliant blue
55
GB2760—2011
14.0 Beverage (except packaged Measured
0.02 brilliant blue
14.02.03 Fruit and vegetable juice 0.025 Measured

fermentation products, etc.) brilliant blue
56
GB2760—2011

No. Amount (g/kg)
14.03.01 Milk beverage 0.025 Measured

according to
brilliant blue
14.04.01 Carbonated beverage 0.025 Measured

according to
brilliant blue
14.04.02.02 Relish drinks (including fruit 0.025 Measured

flavored drinks, flavored milk, according to
flavored tea, and flavored brilliant blue
flavored drinks)
14.06 Solid beverage 0.2 Measured

according to
brilliant blue
15.02 Assembled alcoholic drinks 0.025 Measured
according to
brilliant blue
16.01 Jelly 0.025 Measured

according to
brilliant blue,
when used in
jelly powder,
the usage
amount should
be increased
according to
the dilution
ratio
16.06 Puffed food 0.05 Measured

according to
brilliant blue
Phosphoric acid, disodium, dihydrogenpyrophosphate,tetrasodium pyrophosphate, calcium

dihydrogen phosphate, potassium dihydrogen phosphate, diammonium hydrogen phosphate,
dipotassium hydrogen phosphate,calcium hydrogen phosphate (dicalcium
orthophosphate) ， tricalciumorthophos, tripotassium orthophosphate, trisodium
orthophosphate, sodium polyphosphate, sodium tripolyphosphate, sodium dihydrogen
phosphate, sodium phosphatedibasic
57
GB2760—2011
CNS No. 01.106, 15.008, 15.004,

15.007，15.010，06.008，15.009，06.006，
02.003，01.308，15.001，15.002，15.003，
15.005，15.006
INS No. 338, 450, 450iii, 341i, 340i, 342ii,
340ii, 341ii, 341iii, 340iii, 339iii, 452i, 451i,
339i, 339ii
Function: Humectants, swelling agent, acidity regulator, stabilizer, coagulator and anticaking
agent

No.
01.0 Milk and milk products 5.0 Used solely or after

(except the referred blending, and the
varieties in maximum usage amount is
01.01.01,01.01.02 and measured according to
13.0 ) phosphate radical (PO43)
01.03.01 Milk powder and cream 10.0 Used solely or after

powder blending, and the
maximum usage amount is
measured according to
phosphate radical (PO43)
02.02 Fat emulsion products 5.0 Used solely or after
like water and oil blending, and the
02.03 Fat emulsion products 5.0 Used solely or after

except those in 02.02, blending, and the
including mixed and (or) maximum usage amount is
flavored fat emulsion measured according to
products phosphate radical (PO43)
02.05 Other fat and fat 20.0 Used solely or after

products (limit to coffee blending, and the usage
creamer) amount is measured
according to phosphate
radical (PO43)
58
GB2760—2011

No.
Frozen drinks (except 5.0 Used solely or after

ice cream and stick ice blending, and the
03.0 cream bar in 03.01, and maximum usage amount is
edible ice in 03.04) measured according to
04.02.02.04 Canned vegetables 5.0 Used solely or after
blending, and the
04.05.02.01 Cooked nuts and seeds 2.0 Used solely or after
(only limit to fried nuts blending, and the u
and seeds) maximum sage amount is
05.0 Cocoa products, 5.0 Used solely or after
chocolate and blending, and the
chocolate products maximum usage amount is
(including chocolate measured according to
with cocoa butter phosphate radical (PO43)
substitute and its
products) and candy
06.02.03 Rice flour (including 1.0 Used solely or after

glutinous rice flour) blending, and the
Used solely or after
06.03 Wheat flour and its 5.0 blending, and the
products maximum usage amount is
06.03.01 Wheat flour 5.0 Used solely or after
blending, and the
Raw or wet flour Used solely or after
product (e.g. noodles blending, and the
06.03.02.01 and wrappers for maximum usage amount is
dumpling, Wantun and 5.0 measured according to
steamed pork phosphate radical (PO43)
dumplings)
Coarse cereal powder 5.0 blending, and the
06.04.01 maximum usage amount is
phosphate radical (PO43-)
06.04.02.01 Canned eight- ingredient 1.0 Used solely or after
59
GB2760—2011
porridge blending, and the
06.04.02.02 Other cereal products 1.5 Used solely or after
(limit to frozen potato blending, and the
chips, frozen potato maximum usage amount is
pancakes, and canned measured according to
cereal sweet food) phosphate radical (PO43-)
06.05.01 Edible starch 5.0 Used solely or after

blending, and the
06.06 Instant grains, including 5.0 Used solely or after
rolled oats(slice) blending, and the
06.07 Instant rice & flour 5.0 Used solely or after
products blending, and the
06.08 Frozen rice and flour 5.0 Used solely or after
Cereal and starchy 1.0 Used solely or after
desserts (e.g. rice blending, and the
06.09 pudding, tapioca maximum usage amount is
pudding) (limit to measured according to
frumentum sweet phosphate radical (PO43-)
canned food)
07.0 Bakery food 15.0 Used solely or after
blending, and the
08.02 Prefabricated meat 5.0 Used solely or after
maximum usage amount
is measured according to
60
GB2760—2011

No.
08.03 Cooked meat product 5.0 Used solely or after

blending, and the
4
09.02.03 Frozen minced fish 5.0 Used solely or after

products (including fish blending, and the
ball, etc.) maximum usage amount is
4

09.03 Prefabricated aquatic blending, and the
products (semi-finished 1.0 maximum usage amount is
products) measured according to
4
09.05 Canned aquatic food 1.0 Used solely or after

blending, and the
4
11.05 Flavored syrup 10.0 Used solely or after

blending, and the
4
61
GB2760—2011
12.10 Compound seasoning 20.0 Used solely or after
blending, and the
3-
12.10.01.03 Other Solid compound 80.0 Used solely or after

seasoning (limit to blending, and the
seasoning package of maximum usage amount is
instant wetted noodles) measured according to
4
13.01 Infant and baby formula 1.0 Limit to use calcium

hydrogen phosphate and
sodium dihydrogen
phosphate, and used solely
or after blending, and the
13.02 Infant and baby 1.0 Limit to use calcium

supplementary food hydrogen phosphate and
sodium dihydrogen
phosphate, and used solely
or after blending, and the
62
GB2760—2011
14.0 Beverage (except 5.0 4
packaged water in Used solely or after
14.01) blending, and the
maximum usage amount
is measured according
to phosphate radical
(PO43) , and the usage
amount in solid drink is
to be increased
according to the dilution
ratio
16.01 Jelly 5.0 4Used solely or

after blending, and
the u maximum
sage amount is
measured
according to
phosphate radical
(PO43); when used
in jelly powder, the
usage amount
should be
increased
according to the
dilution ratio
16.06 Puffed food 2.0 Used solely or after

blending, and the
phosphate radical ( PO43)
3-
Phosphated distarch phosphate

CNS No. 20.017
INS No. 1413
Function: Thickener

No. Amount (g/kg)
04.01.02.05 Jam 1.0
63
GB2760—2011
(e.g. noodles and wrappers
64
GB2760—2011

No. Amount (g/kg)
Phospholipid
CNS No. 04.010
INS No. 322
Function: Antioxidant and emulsifier
No. Amount
Single cream Used in moderation

manufacturing needs
02.01.01.02 Hydrogenated vegetable oil Used in moderation

according to
manufacturing needs

according to
manufacturing needs

manufacturing needs
Dilauryl thiodipropionate
CNS No. 04.012
INS No. 389

No. Amount (g/kg)
65
GB2760—2011
products

treatment

surface treatment

0.2
Sulfur (sulphur)
CNS No. 05.007
INS No. —
Function: Decolorant and preservative

No. Amount (g/kg)
04.01.02.02 Dried fruit 0.1 Limit to

fumigation, the
maximum usage
amount is
measured
according to
residual amount
of sulfur dioxide
66
GB2760—2011
04.01.02.08 Preserved cool fruit 0.35 Limit to
fumigation, the
maximum usage
amount is
measured
according to
residual amount
of sulfur dioxide
04.02.02.02 Dried vegetables 0.2 Limit to

fumigation, the
maximum usage
amount is
measured
according to
residual amount
of sulfur dioxide
04.03.01.02 0.4 Limit to

Fresh edible mushrooms fumigation, the
and alga with surface maximum usage
treatment amount is
measured
according to
residual amount
of sulfur dioxide
67
GB2760—2011

No. Amount (g/kg)
06.05.02.01 Silk noodles and vermicelli 0.1 Limit to

fumigation, the
maximum usage
amount is
measured
according to
residual amount
of sulfur dioxide
11.01 Sugar 0.1 Limit to

fumigation, the
maximum usage
amount is
measured
according to
residual amount
of sulfur dioxide
Calcium sulfate
CNS No. 18.001
INS No. 516
Function: Stabilizer, coagulator, thickener and acidity regulator

No. Amount (g/kg)
04.04 Bean products Used in moderation

according to
manufacturing needs
07.01 Bread 10.0
07.02 Pastry 10.0
07.03 Biscuit 10.0
68
GB2760—2011
08.02.02 Cured meat products (e.g. 5.0
and sausage) (limit to
Chinese sausage)
Aluminium potassium sulfate ,

aluminium ammonium sulfate
CNS No. 06.004, 06.005
INS No. 522, 553
Function: Swelling agent and stabilizer

No. Amount
04.04 Bean products Used in moderation The residual

according to amount of
manufacturing needs aluminium ≤
100 mg/kg,(dry
sample is
measured
according to
aluminium)
06.03 Wheat flour and its products Used in moderation The residual
100 mg/kg,(dry
sample is
measured
according to
aluminium)
69
GB2760—2011
06.05.02.02 Shrimp flavored slices Used in moderation The residual
100 mg/kg,(dry
sample is
measured
according to
aluminium)
07.0 Bakery foods Used in moderation The residual

100 mg/kg,(dry
sample is
measured
according to
aluminium)
09.0 Aquatic food and their Used in moderation The residual

products (including fish, according to amount of
crustacean, shellfish, manufacturing needs aluminium ≤
molluscs, echinodermata, 100 mg/kg,(dry
and other aquatic food and sample is
processed products) measured
according to
aluminium)
16.06 Puffed food Used in moderation The residual

100 mg/kg,(dry
sample is
measured
70
GB2760—2011

No. Amount
Magnesium sulfate
CNS No. 00.021
INS N0.518
Function: Others

No. Amount (g/kg)
14.01.03 Other drinking water (except

the natural water) 0.05
zinc sulfate
CNS No. 00.018
INS No. —
Function: Others

No. Amount (g/L)
14.01.03 Other drinking water (except 0.006 Measured

the natural water) according to
zinc, 2.4mg/L
Calcium chloride
CNS No.: 18.002
INS No.: 509
Function: Stabilizer, coagulator and thickener

No.
71
GB2760—2011
according to
manufacturing needs
04.01.02.04 Canned fruit 1.0
04.01.02.05 Jam 1.0

according to
manufacturing needs

model, or cake decoration),
cresting (non-fruit material)
and sweet juice
14.01.03 Other drinking water (except 0.1g/L Measured

calcium, 36 mg/L
Potassium chloride
CNS No. 00.080
INS No. 508
Function: Others
Food Food Name Maximum Usage Amount (g/kg) Remark

Classification
No.
12.01 Salt and salt substitutes 350
72
GB2760—2011
14.01.03 Other drinking water (exceptUsed in moderation
manufacturing needs
Magnesium chloride
CNS No. 18.003
INS No. 511
Function: Stabilizer and coagulator

No. Amount (g/kg)

according to
manufacturing needs
Tamarind polysaccharide gum

CNS No. 20.011
INS No. —
Function: Thickener

No. Amount (g/kg)

ice in 03.04)

73
GB2760—2011
16.01 Jelly 2.0 When used in
jelly powder,
the usage
amount should
be increased
according to
the dilution
ratio
Radish red
CNS No. 08.117
INS No. —
Function: Colorant

No. Amount (g/kg)

manufacturing needs

according to
manufacturing needs
04.01.02.08.01 Preserves Used in moderation

according to
manufacturing needs

according to
manufacturing needs
07.02 Pastry Used in moderation

according to
manufacturing needs
74
GB2760—2011
Vinegar according to
manufacturing needs
12.05 Soy sauce and soy products Used in moderation

according to
manufacturing needs

according to
manufacturing needs
14.02.03 Fruit and vegetable juice Used in moderation Usage amount in

(flesh) drinks (including according to solid drink is to
fermentation products, etc.) manufacturing needs be increased
according to the
dilution ratio
14.04.02.02 Relish drinks (including fruit Used in moderation Usage amount in

flavored drinks, flavored milk, according to solid drink is to
flavored tea, and flavored manufacturing needs be increased
flavored drinks)

according to
manufacturing needs
16.01 Jelly Used in moderation When used in

according to jelly powder, the
manufacturing needs usage amount
should be
increased
according to the
dilution ratio
Basella rubra red

75
GB2760—2011
CNS No. 08.121
INS No. —
Function :Colorant

No. Amount (g/kg)
05.02 Candy 0.1

jelly powder,
the usage
amount should
be increased
according to
the dilution
ratio
Morpholine fatty acid salt fruit wax

CNS No. 14.004
INS No. —

No. Amount (g/kg)
04.01.01.02 Fresh fruits with surface Used in moderation

treatment according to
manufacturing needs
Maltitol and maltitol syrup

CNS No. 19.005
INS No. 965(i), 965(ii)
Function: Sweetener, stabilizer, humectants, emulsifier, swelling agent and thickener
76
GB2760—2011
No. Amount (g/kg)
01.01.02.01 Modified milk Used in moderation

according to
manufacturing needs
01.04 Condensed milk and its Used in moderation

modulation products according to
manufacturing needs
01.05.04 Single cream analogues and Used in moderation

similar products according to
manufacturing needs

manufacturing needs

according to
manufacturing needs
04.04.01.06 Cooked beans Used in moderation

according to
manufacturing needs
04.05.02 Processed nuts and seeds Used in moderation

according to
manufacturing needs

according to
manufacturing needs
07.01 Bread Used in moderation

according to
manufacturing needs

according to
manufacturing needs
77
GB2760—2011
according to
manufacturing needs
07.04 Bakery food fillings and Used in moderation

surface battering according to
manufacturing needs
09.02.03 Frozen minced fish products 0.5

(including fish ball, etc.)
12.10.03 Liquid complex condiment Used in moderation

(12.03 and 12.04 excluded) according to
manufacturing needs

manufacturing needs
16.01 Used in moderation When used in

Jelly according to jelly powder,
manufacturing needs the usage
amount should
be increased
according to
the dilution ratio
16.07 Others (used in bean product Used in moderation

technology) according to
manufacturing needs
16.07 Others (used in sugar Used in moderation

production technology) according to
manufacturing needs
16.07 Others (used in brewing Used in moderation

manufacturing needs
78
GB2760—2011
Propyl gallate
79
GB2760—2011
CNS No. 04.003
INS No. 310

No. Amount (g/kg)
02.0 Fat, oil and fat emulsion 0.1 Measured

products according to the
content in fat

according to the
content in fat
04.05.02.01 Cooked nuts and seeds 0.1 Measured

(only limit to fried nuts and according to the
seeds) content in fat
04.05.02.03 Canned nuts and seeds 0.1 Measured

according to the
content in fat
05.02.01 Gum-based candy 0.4 Measured

according to the
content in fat
according to the
content in fat
according to the
content in fat
07.03 Biscuit 0.1 Measured

according to the
content in fat
08.02.02 Cured meat products (e.g. 0.1 Measured

bacon, cured meat, dried according to the
salted duck, Chinese ham content in fat
and sausage)
09.03.04 Aquatic products after 0.1 Measured

seasoning, drying, and according to the
freeze drying content in fat
according to the
content in fat
80
GB2760—2011
Roselle red
CNS No. 08.125
INS No. —
Function: Colorant
No. Amount

according to
manufacturing needs
Fruit and vegetable juice Used in moderation Usage amount

14.02.03 (flesh) drinks (including according to in solid drink is
fermentation products, etc.) manufacturing needs to be increased
according to the
dilution ratio
Relish drinks (including fruit Used in moderation Usage amount

flavored drinks, flavored milk, according to in solid drink is
14.04.02.02 flavored tea, and flavored manufacturing needs to be increased
flavored drinks)

according to
manufacturing needs
Rosemary extract
CNS No. 04.017
INS No. —
Food Classification is measured Maximum Usage Remark

No. Amount/(g/kg)
02.01.01 Vegetable oil and fat 0.7
81
GB2760—2011
02.01.02 Animal oil and fat (including 0.3
lard oil, beef tallow, fish oil
and other animal oil and fat )

08.03.01 Sauce stewed meat products 0.3
08.03.02 Smoked, roasted and baked 0.3

meat
08.03.03 Fried meat 0.3
82
GB2760—2011

No. Amount/(g/kg)
08.03.04 Western pork ham (grilled , 0.3

smoked, and cured pork
hams)
08.03.06 Fermented meat products 0.3
Buddleia yellow
CNS No. 08.139
INS No. —
Function: Colorant

No. Amount/(g/kg)

Candy according to
manufacturing needs

according to
manufacturing needs

according to
manufacturing needs
14.02.03 Fruit and vegetable juice Used in moderation Usage amount in

(flesh) drinks (including according to solid drink is to
fermentation products, etc.) manufacturing needs be increased
according to the
dilution ratio
83
GB2760—2011
14.04.02.02 Relish drinks (including fruit Used in moderation Usage amount in
flavored drinks, flavored milk, according to solid drink is to
flavored tea, and flavored manufacturing needs be increased
flavored drinks)

according to
manufacturing needs
Xylitan monostearate
CNS No. 10.00
INS No. —
No. Amount/(g/kg)
05.02 Candy 5.0
07.01 Bread 3.0
07.02 Pastry 3.0
Natamycin
CNS No. 17.030
INS No. 235

No. Amount/(g/kg)
84
GB2760—2011
01.06 Cheese 0.3 10mg/kg
Used on surface,
spraying or
soaking in
suspension and
the residual
amount should be
less than 10
mg/kg
07.02 Pastry 0.3 Used on surface,

spraying or
soaking in
suspension and
the residual
amount should be
less than 10 mg/kg
08.03.01 Sauce stewed meat products 0.3 Used on surface,

spraying or
soaking in
suspension and
85
GB2760—2011

No. Amount/(g/kg)
08.03.02 Smoked, roasted and baked 0.3 Used on surface,

meat spraying or
soaking in
suspension and
the residual
amount should be
less than 10 mg/kg
08.03.03 Fried meat 0.3 Used on surface,

spraying or
soaking in
suspension and
the residual
amount should be
less than 10 mg/kg
08.03.04 Western pork ham (grilled , 0.3 Used on surface,

smoked, and cured pork spraying or
hams) soaking in
suspension and
the residual
amount should be
less than 10 mg/kg
86
GB2760—2011
08.03.05 Meat sausage 0.3 Used on surface,
spraying or
soaking in
suspension and
the residual
amount should be
less than 10 mg/kg
08.03.06 Fermented meat products 0.3 Used on surface,

spraying or
soaking in
suspension and
the residual
amount should be
less than 10 mg/kg
Mayonnaise, salad dressing 0.02 Residual amount≤

12.10.02.01 10mg/kg
Fruit and vegetable juice 0.3 Spraying or

(syrup) soaking in
14.02.01 suspension and
the residual
amount should be
less than 10 mg/kg
15.03 Fermented alcoholic 0.01g/L

beverage
Tartrazine，tartrazine aluminum lake

CNS No. 08.005
INS No. 102
Function: Colorant
No. Amount/(g/kg)
87
GB2760—2011
according to
tartrazine

condensed milk, flavored tartrazine
milk material)

tartrazine
04.01.02.05 0.5 Measured

Jam according to
tartrazine
04.01.02.08 Preserved cool fruit 0.1 Measured

according to
tartrazine

tartrazine

according to
tartrazine
88
GB2760—2011

No. Amount/(g/kg)

according to
tartrazine
according to
tartrazine
(including chocolate with tartrazine
(except cocoa products in
05.05.01)
05.02.02 Other candies except gum- 0.3 Measured

based candy according to
tartrazine
Panada (used to coat fish or 0.3 Measured

06.03.02.04 poultry for example), according to
wrapping powder, frying tartrazine
powder

according to
tartrazine
06.05.02.04 Tortilla 0.2 Measured

according to
tartrazine

oats (slice) according to
tartrazine
89
GB2760—2011
Cereal and starchy desserts 0.06 Measured
(e.g. rice pudding, tapioca according to
pudding) tartrazine,
06.09 when used in
pudding
powder, the
usage amount
should be
increased
according to
the dilution
ratio
07.02.04 Color decorations of pastry 0.1 Measured

according to
tartrazine
07.03.03 Egg roll 0.04 Measured

according to
Bakery food fillings and 0.05 tartrazine
Limit to use
07.04 surface battering tartrazine
(limit to flavored fillings)
Bakery food fillings and 0.05 Measured

07.04 surface battering (limit to according to
fillings of biscuits and cakes) tartrazine
Bakery food fillings and 0.3 Measured

07.04 surface battering according to
(limit to pudding and pastry) tartrazine

according to
tartrazine
11.05.02 Other flavored syrup 0.3 Measured
according to
tartrazine
12.09.03 Spice sauce (e.g. mustard 0.1 Measured
sauce and green mustard according to
sauce ) tartrazine
12.10.01 Solid compound seasoning 0.2 Measured

according to
tartrazine
90
GB2760—2011
tartrazine
Liquid compound seasoning 0.15 Measured

12.10.03 (12.03 and 12.04 excluded) according to
tartrazine
Beverage (except packaged 0.1 Measured

14.0 tartrazine,
when used in
jelly powder,
the usage
amount should
be increased
according to
the dilution
ratio

according to
tartrazine
Jelly 0.05 Measured
according to
tartrazine,
16.01 when used in
jelly powder,
the usage
amount should
be increased
according to
the dilution
ratio

according to
tartrazine
Citric acid, trisodium citrate, tripotassium citrate

CNS No. 01.101, 01.303, 01.304
INS No. 330, 331 iii, 332 ii
91
GB2760—2011

No. Amount/(g/kg)

according to
manufacturing needs

manufacturing needs
92
GB2760—2011
Citric and fatty acid esters of glycerol
CNS No. 10.032
INS No. 472c
No. Amount/(g/kg)
Disodium stannous citrate

CNS No. 18.006
INS No. —

No. Amount/(g/kg)
04.01.02.04 Canned fruits 0.3
04.03.02.04 Canned edible mushrooms 0.3

and algae
Azodicarbonamide
CNS No. 13.004
INS No. 927a
Function: Flour treatment agent

No. Amount/(g/kg)
06.03.01 Wheat flour 0.045
Metatartaric acid
CNS No. 01.105
INS No. 353
93
GB2760—2011
No. Amount/(g/kg)
04.01.02.04 Canned fruits Used in moderation

according to
manufacturing needs
Grape skin extract

CNS No. 08.135
INS No. 163 ii
Function: Colorant
No. Amount/(g/kg)

ice in 03.04)
04.01.02.05 Jam 1.5
05.02 Candy 2.0
07.02 Pastry 2.0
14.0 Beverage (except packaged 2.5 Usage

water in 14.01) amount
in solid
drink is to
be
increased
94
GB2760—2011

No. Amount/(g/kg)
15.02 Assembled alcoholic 1.0

drinks
Ferrous gluconate
CNS No. 09.005
INS No. 579
Function: Color fixatives

No. Amount/(g/kg)
Pickled vegetables (limit to Measured

04.02.02.03 Chinese olives) 0.15 according to
ferrum
Pullulan
CNS No. 14.001
INS No. 1204
Function: Coating agent and thickener

No. Amount/(g/kg)
Other candies except gum- 50.0

05.02.02 based candy

chocolate products
09.03 Prefabricated aquatic 30.0

products
95
GB2760—2011
14.06.02 Protein solid beverage 50.0
16.07 Others (limit to coating) Used in moderation

according to
manufacturing needs
Oxystearin
CNS No. 00.017
INS No. 387

No. Amount/(g/kg)
Glycerol ester of hydrogenated rosin

CNS No. 10.013
INS No. —
No. Amount/(g/kg)

treatment

96
GB2760—2011
14.04.02.02 Relish drinks (including fruit 0.1
flavored tea, and flavored
flavored drinks)
97
GB2760—2011
Calcium hydroxide
CNS No. 01.202
INS No. 526

No. Amount/(g/kg)
01.03 Milk powder (including sugar Used in moderation

milk powder) and cream according to
powder, and their modulation manufacturing needs
products

according to
manufacturing needs
Potassium hydroxide
CNS No. 01.203
INS No. 525

No. Amount/(g/kg)
Modulation milk powder and

01.03.02 cream powder (including Used in moderation
flavored milk power and according to
cream power) manufacturing needs
Biscuit Used in moderation

07.03 according to
manufacturing needs

according to
manufacturing needs
Sunset yellow, sunset yellow aluminum lake

CNS No. 08.006
INS No. 110 微软中国1]:
微软中国没问
Comment [微软中国
Function: Colorant 题
98
GB2760—2011

No. Amount/(g/kg)
01.01.03 Modulation milk 0.05 Measured

according to
sunset yellow

according to
sunset yellow

condensed milk, flavored sunset yellow
milk material)

sunset yellow
04.01.02.04 Canned fruits (limit to canned 0.1 Measured

watermelon jam) according to
sunset yellow
04.01.02.05 Jam 0.5 Measured
according to
sunset yellow

according to
sunset yellow

sunset yellow
according to
sunset yellow
according to
sunset yellow
99
GB2760—2011
(including chocolate with sunset yellow
its products) and
candy(except cocoa
products in 05.05.01 cocoa
products, and decorative
candy, cresting, and sweet
juice in 05.04)
Chocolate and chocolate Measured

products, and cocoa according to
05.01.02 products 0.3 sunset yellow
except that in 05.05.01

sunset yellow
10
0
GB2760—2011

No. Amount/(g/kg)
05.03 Coating for candy and 0.2 Measured

sunset yellow
06.03.02.04 Panada (used to coat fish or 0.3 Measured
wrapping powder, frying sunset yellow
powder

according to
sunset yellow

according to
sunset yellow
06.09 Cereal and starchy desserts 0.02 Measured

(e.g. rice pudding, tapioca according to
pudding) sunset yellow,
when used in
pudding powder,
the usage
amount should
be increased
according to the
dilution ratio

according to
sunset yellow
07.04 Bakery food fillings and 0.1 Measured
fillings of biscuits ) sunset yellow

pudding and pastry) sunset yellow
10
1
GB2760—2011
according to
sunset yellow
11.05.02 Other flavored syrup 0.3 Measured

according to
sunset yellow
12.10 Compound seasoning 0.2 Measured
according to
sunset yellow

sunset yellow
fermentation products, etc.) sunset yellow

according to
sunset yellow
14.03.01.03 Lactic acid bacteria beverage 0.1 Measured

according to
sunset yellow
14.03.02 Vegetable protein drinks 0.1 Measured
according to
sunset yellow

according to
sunset yellow

flavored tea, and flavored sunset yellow
flavored drinks)

according to
sunset yellow
according to
sunset yellow
10
2
GB2760—2011
according to
sunset yellow,
when used in
jelly powder,
the usage
amount should
be increased
according to
the dilution
ratio

according to
sunset yellow
lactic acid
CNS No. 01.102
INS No. 270

No. Amount/(g/kg)
Infant and baby formula Used in moderation

13.01 according to
manufacturing needs
Calcium lactate
CNS No. 01.310
INS No. 327
Function: Acidity regulator, antioxidant, emulsifier, stabilizer, coagulator and thickener

No. Amount/(g/kg)
04.01.02 Processed fruits Used in moderation

according to
manufacturing needs
10
3
GB2760—2011
04.02.02.04 Canned vegetables (limit to 1.5
pickled cucumber)

according to
manufacturing needs
12.10 Compound seasoning (limit 10.0

to the condiment of potato
chips)
Nisin
CNS No. 17.019
INS No. 234
No. Amount/(g/kg)
01.0 Milk and milk products 0.5

(except the referred varieties
in 01.01.01,01.01.02,and
13.0)
04.03.02.04 Canned edible mushrooms 0.2

and algae

porridge
06.04.02.02 Other cereal products (limit 0.25

to cereal sausage products)
10
4
GB2760—2011
(limit to instant wetted
noodles products )

(limit to rice and flour
sausage products )
09.04 Cooked aquatic products 0.5

(can be eaten directly )
10.03 Egg products (change their 0.25

physical traits)
12.03 Vinegar 0.15
12.04 0.2
Soy sauce
12.05 Soy sauce and soy products 0.2
14.0 Beverage (except packaged 0.2 Usage amount in

water in 14.01) solid drink is to
be increased
according to the
dilution ratio
Sodium lactate
CNS No. 15.012
INS No. 325
Function: Humectants, acidity regulator, antioxidant, swelling agent, thickener and stabilizer
10
5
GB2760—2011
No. Amount/(g/kg)

for dumpling, wantun and
10
6
GB2760—2011
lactic and fatty acid esters of glycerol
CNS No. 10.031
INS No. 472b

No. Amount/(g/kg)
Single cream
01.05.01 5.0
lactitol
CNS No. 19.014
INS No. 966
Function: Emulsifier, stabilizer, sweetener, and thickener

No. Amount/(g/kg)
Fermented milk 30.0

01.02.01
Single cream Used in moderation

manufacturing needs
Natural spice Used in moderation

12.09 according to
manufacturing needs
Tripolyglyceryl monostearate
CNS No. 10.021
INS No. —
Function: Emulsifier and antifoaming agent

No. Amount/(g/kg)
Ice cream, stick ice cream 3.0

03.01 bar
10
7
GB2760—2011
Bread 0.1
07.01
Pastry 0.1
07.02
Sucralose
CNS No. 19.016
INS No. 955
Function: Sweetener

No. Amount/(g/kg)
01.01.02.01 Flavored milk 0.3
01.03.02 Modulation milk powder and 1.0

cream powder (including
flavored milk power and
cream power)

ice in 03.04)
04.01.02.02 Dried fruit 0.15
04.01.02.04 Canned fruit 0.25
04.01.02.05 Jam 0.45
04.01.02.12 Boiled or fried fruits 0.15
04.04.02.01 Preserved bean curd 1.0
10
8
GB2760—2011
05.02 1.5
Candy
10
9
GB2760—2011

No. Amount/(g/kg)
06.04.02.01 Canned eight-ingredient 0.25

porridge

to
microwave puffed rice)

oats(slice)
11.04 Table sweeteners 0.05g/piece
12.03 Vinegar 0.25
12.04 vinegar 0.25
12.09.03 Spice sauce (e.g. mustard 0.4

sauce and green mustard
sauce )
12.10.02.01 Mayonnaise, salad dressing 1.25
14.0 Beverage (except packaged 0.25 Usage amount in

water in 14.01) solid drink is to
be increased
according to the
dilution ratio
11
0
GB2760—2011
concentrate (syrup)
15.03 Fermented alcoholic 0.65

beverage

jelly powder, the
usage amount
should be
increased
according to the
dilution ratio
Mulberry red
CNS No. 08.129
INS No. —
Function: Colorant
No. Amount/(g/kg)
04.01.02.08.06 Fruitcake 5.0
05.02 Candy 2.0
14.02.03 Fruit and vegetable juice 1.5 Usage amount in

(flesh) drinks (including solid drink is to
fermentation products, etc.) be increased
according to the
dilution ratio

flavored drinks)
15.03.03 Cider 1.5
11
1
GB2760—2011
jelly powder, the
usage amount
should be
increased
according to the
dilution ratio
Rtemisia gum（sa-hao seed gum）

CNS No. 20.037
INS No. —
Function: Thickener

No. Amount/(g/kg)
06.03.01.02 Special wheat flour (e.g. self 0.3

raising flour, dumpling flour )
11
2
GB2760—2011

No. Amount/(g/kg)
06.04.02 Coarse cereal products 0.3

products(limit to instant
noodles )
08.03.04 Western pork ham(grilled , 0.5

hams)
09.02.03 Frozen minced fish products 0.5

Hippophae rhamnoides yellow

CNS No. 08.124
INS No. —
Function: Colorant
No. Amount/(g/kg)
monopalmitate (span 40), sorbitan

monostearate (span 60), sorbitan
tristearate (span 65), sorbitan
monooleate (span 80)
Sorbitan monolaurate (span 20), sorbitan
11
3
GB2760—2011
CNS No. 10.024, 10.008, 10.003, 10.004, 10.005

INS No. 493,495,491,492,494
No. Amount/(g/kg)
01.05 Single cream (unsalted 10.0

butter) and its similar
products
products (except the
vegetable oil in 02.01.01.01)
03.01 Ice cream, stick ice cream 3.0

bar
04.01.01.02 Fresh fruits with surface Used in moderation

manufacturing needs
04.02.01.02 Fresh vegetables with Used in moderation

surface treatment according to
manufacturing needs
04.04 Bean products 1.6 Measured

according to
usage
amount of
per kilogram
soy beans

05.02.02 Other candies except gum- 3.0

based candy
07.01 3.0
Bread
07.02 Pastry 3.0
07.03 Biscuit 3.0
11
4
GB2760—2011

No. Amount/(g/kg)

14.04.02.02 0.5
flavored drinks)
14.06 Solid beverage (except 3.0

instant coffee)
14.06.03 Instant coffee 10.0
16.04.01 Dried yeast 10.0

16.07 Other (beverage clouding 0.05
agent )
Sorbic acid，potassium sorbate

CNS No. 17.003, 17.004
INS No. 200, 202
Function: Preservatives, antioxidant and stabilizer

No. Amount/(g/kg)
01.06 Cheese 1.0 Measured

according to
sorbic acid
02.01.01.02 Hydrogenated vegetable oil 1.0 Measured
according to
sorbic acid
02.02.01.02 Margraine and the similar 1.0 Measured

products (e.g. the mixed according to
product of butter and sorbic acid
margraine)
03.03 Relish ice and frozen sucker 0.5 Measured
according to
sorbic acid
11
5
GB2760—2011
04.01.01.02 Fresh fruits with surface 0.5 Measured
sorbic acid
04.01.02.05 Jam 1.0 Measured
according to
sorbic acid

according to
sorbic acid
04.02.01.02 Fresh vegetables with 0.5 Measured
surface treatment according to
sorbic acid

according to
sorbic acid
04.02.02.03 Pickled vegetables (limit to 1.0 Measured
instant dried bamboo shoots) according to
sorbic acid
04.03.02 Processed edible 0.5 Measured

mushrooms according to
and algae sorbic acid
04.04.01.03 Dried bean curd products 1.0 Measured
according to
sorbic acid
04.04.01.05 1.0 Measured
New bean products (soy according to
protein puffed food, bean sorbic acid
vegetarian meat, etc.)
05.02.01 Gum-based candy 1.5 Measured

according to
sorbic acid
sorbic acid
06.04.02.02 Other cereal products (limit to 1.5 Measured

cereal sausage products) according to
sorbic acid

(limit to rice & flour sausage according to
products) sorbic acid

according to
sorbic acid
11
6
GB2760—2011
07.02 1.0 Measured
Pastry according to
sorbic acid

sorbic acid
08.03 Cooked meat products 0.075 Measured

according to
sorbic acid
08.03.05 1.5 Measured

Meat sausage according to
sorbic acid
09.03 Prefabricated aquatic 0.075 Measured

products(semi-finished according to
products) sorbic acid

seasoning, drying, and according to
freeze drying sorbic acid
11
7
GB2760—2011

No. Amount/(g/kg)
09.06 Other aquatic and its 1.0 Measured

products (limit to instant according to
jellyfish) sorbic acid
10.03 Egg products (change its 1.5 Measured

physical traits) according to
sorbic acid
11.05 Other flavored syrup 1.0 Measured

according to
sorbic acid
12.03 vinegar 1.0 Measured

according to
sorbic acid
12.04 Soy sauce 1.0 Measured
according to
sorbic acid
12.05 Soy sauce and soy 0.5 Measured
sorbic acid
according to
sorbic acid
14.0 Beverage (except 0.5 Measured

packaged water in 14.01) according to
sorbic acid, and
usage amount in
solid drink is to
increase
according to the
dilution ratio

concentrate (syrup) according to
(limit to be used in food sorbic acid
industry)
14.03.01.03 Lactic acid bacteria 1.0 Measured

beverage according to
sorbic acid

according to
sorbic acid
11
8
GB2760—2011
15.03.01 Wine 0.2 Measured
according to
sorbic acid
15.03.03 Cider 0.6 Measured

according to
sorbic acid

according to
sorbic acid, when
used in jelly
powder, the
usage amount
should be
increased
according to the
dilution ratio
16.03 Collagen protein casing 0.5 Measured

according to
sorbic acid
Sorbitol and sorbitol syrup

CNS No. 19.006
INS No. 420(i), 420(ii)
Function: Sweetener, swelling agent, emulsifier, humectants, stabilizer and thickener

No. Amount
01.04 Condensed milk and its Used in moderation

modulation products according to
manufacturing needs
02.03 Fat emulsion products Used in moderation

except those in 02.02, according to
including mixed and (or) manufacturing needs
products (limit to non－dairy
cream)

manufacturing needs

according to
manufacturing needs
11
9
GB2760—2011
04.05.02.01 Cooked nuts and seeds (only Used in moderation
manufacturing needs
05.01.02 Chocolate and chocolate Used in moderation

products, except the cocoa according to
products in 05.05.01 manufacturing needs

according to
manufacturing needs

12
0
GB2760—2011

No. Amount

according to
manufacturing needs
Pastry according to
manufacturing needs

according to
manufacturing needs
09.02.03 Frozen minced fish products 0.5g/kg

Condiment Used in moderation
12.0 according to
manufacturing needs
14.0 Beverage (except packaged Use in moderation

manufacturing needs

according to
manufacturing needs
16.07 Others (used in bean Used in moderation

product technology) according to
manufacturing
needs
16.07 Others (used in sugar Used in moderation
production technology) according to
manufacturing
needs
16.07 Others (used in brewing Used in moderation
manufacturing
needs
Sodium diacetate
CNS No. 17.013
INS No. 262 ii
No.
04.04.01.02 Dried bean curd 1.0
12
1
GB2760—2011
04.04.01.03 Dried bean curd products 1.0
06.01 Unprocessed grains 1.0

06.02.01 Rice 0.2 Reisdual amount
≤30 mg/kg
06.05.02.04 Tortilla 4.0
07.02 4.0
Pastry

09.04 Cooked aquatic products 1.0
(can eat directly)
12.0 Condiment 2.5

Diacetyl tartaric acid ester of mono(di)glycerides(DATEM)

CNS No. 10.010
INS No. 472e
Function: Emulsifier and thickener
Food Classification Maximum Usage Remark

No. Food Name Amount/(g/kg)
according to
manufacturing needs

according to
manufacturing needs

butter

11.01.02 Other sugar and syrup (for Used in moderation

example brown sugar, brown according to
granulated sugar, maple manufacturing needs
syrup)
12
2
GB2760—2011

Classification Amount/(g/kg) ark
No.
Pentaerythritol ester of wood rosin

CNS No. 14.005
INS No. —
Function: Coating agent and chewing gum bases

No.
treatment

surface treatment
Carmoisine (azorubine)
CNS No. 08.013
INS No. 122
Function: Colorant
No.
ice in 03.04)


surface battering (limit to
fillings of biscuits)
Sodium aluminium phosphate-acidic

CNS No. 06.009
INS No. 541i
Function: Swelling agent

No.
12
3
GB2760—2011
06.03.02.04 Panada (used to coat Used in moderation
fish or poultry for according to The residual
example), wrapping manufacturing needs amount of
powder, frying powder aluminium in
dry products
≤100mg/kg
06.03.02.05 Fried flour products Used in moderation

according to The residual
manufacturing needs amount of
aluminium in dry
products
≤100mg/kg
according to The residual
manufacturing needs amount of
aluminium in
dry products
≤100mg/kg
Jujube pigment
CNS No. 08.133
INS No. —
Function: Colorant
No.
05.02 Candy 0.2
12
4
GB2760—2011

No.
07.02 Pastry 0.2
12.04 Soy sauce 1.0
Fruit and vegetable juice 1.0 Usage amount

14.02.03 (flesh) drinks (including in solid drink is
fermentation products, etc.) to be increased
according to the
dilution ratio
1.0 Usage amount

Relish drinks (including fruit in solid drink is
14.04.02.02 flavored drinks, flavored milk, to be increased
flavored tea, and flavored according to the
coffee drinks, other flavored dilution ratio
flavored drinks)
Sodium carboxy methyl starch

CNS No. 20.012
INS No. —
Function: Thickener

No.

bar
04.01.02.05 Jam 0.1
07.01 Bread 0.02
12
5
GB2760—2011
Potassium carbonate
CNS No. 01.301
INS No. 501i

No. Amount/(g/kg)
06.03.02.01 60.0

according to
manufacturing
needs
Magnesium carbonate
CNS No. 13.005
INS No. 504i
Function: Flour treatment agent, swelling agent, stabilizer and anticaking agent

Classification Amount/(g/kg) Rem
No. ark
06.03.01 Wheat flour 1.5
according to
magnesium
carbonate
Sodium carbonate
CNS No. 01.302
INS No. 500i

Classification Usage Amount
No.
(e.g.: noodles and wrappers according to
according to
manufacturing needs
12
6
GB2760—2011
Potassium hydrogen carbonate
CNS No. 01.307
I INS No. 501 ii
Function: Acidity agent

No.

according to
manufacturing
needs
13.03 Formula food for Special Used in moderation

medical purpose (except the according to
referred varieties in 13.01) manufacturing
needs
Sodium sesquicarbonate
CNS No. 01.305
INS No. 500 iii

No.
01.0 Used in moderation Limit to goat milk

Milk and milk products according to
(except the referred manufacturing
varieties in needs
01.01.01,01.01.02, and
13.0)

according to
manufacturing
needs

according to
manufacturing needs
Sodium saccharin
70
GB2760—2011
CNS No. 19.001
INS No. 954
Function: Sweetener and flavor enhancer

No.

saccharin
04.01.02.02 Dried fruit (limit to dried 5.0 Measured

mangoes, and dried figs) according to
saccharin
04.01.02.05 Jam Measured

according to
0.2 saccharin
71
GB2760—2011

according to
saccharin
according to
saccharin
04.01.02.08.04 Pickling fruits (liquorice 5.0 Measured
products) according to
saccharin
04.01.02.08.05 Chowchow fruits 5.0 Measured
according to
saccharin
according to
saccharin
04.04.01.05 New bean products (soy 1.0 Measured
protein puffed food, bean according to
vegetarian meat, etc.) saccharin
04.04.01.06 Cooked beans (spiced 1.0 Measured
beans and fried beans) according to
saccharin
04.05.02.01.01 Cooked nuts and seeds with 1.2 Measured
shell according to
saccharin
04.05.02.01.02 Unshelled cooked nuts and 1.0 Measured
seeds according to
saccharin
according to
saccharin
07.02 0.15 Measured
Pastry according to
saccharin
07.03 0.15 Measured
Biscuit according to
saccharin
according to
saccharin
14.0 Beverage (except packaged 0.15 Measured
saccharin, and
the usage
amount in solid
drink is to be
increased
according to the
dilution ratio
72
GB2760—2011

No.

according to
saccharin
Tertiary butylhydroquinone (TBHQ)

CNS No. 04.007
INS No. 319

No.
02.0 Fat, oil and fat emulsion 0.2 Measured

content in fat
according to the
content in fat
04.05.02.01 Cooked nuts and seeds 0.2 Measured
according to the
content in fat
04.05.02.03 Canned nuts and seeds 0.2 Measured
according to the
content in fat

according to the
content in fat
06.07 Instant rice & flour 0.2 Measured
content in fat
07.03 Biscuit 0.2 Measured

according to the
content in fat
bacon, cured meat, dried according to the
salted duck, Chinese ham content in fat
and sausage)
73
GB2760—2011
seasoning, drying, and according to the
freeze drying content in fat
according to the
content in fat
L-α-天冬氨酰-N-（2,2,4,4-四甲基
-3-硫化三亚甲基）-D-丙氨酰胺（又名阿力甜） Aitame
CNS No. 19.013
INS No. 956
Function: Sweetener

No.

ice in 03.04)

products)
11.04 Table sweeteners 0.15g/piece
14.0 Beverage (except packaged 0.1 Usage amount

water in 14.01) in solid drink is
to be increased
according to the
dilution ratio

jelly powder, the
usage amount
should be
increased
according to the
dilution ratio
Natural amaranthus red

CNS No. 08.130
INS No. —
Function: Colorant
74
GB2760—2011
No.
04.01.02.09 Decorative fruit and 0.25

vegetables
05.02 0.25
Candy
14.02.03 Fruit and vegetable juice 0.25 Usage amount

(flesh) drinks (including in solid drink is
according to the
dilution ratio
75
GB2760—2011

No.

flavored drinks)

jelly powder, the
usage amount
should be
increased
according to the
dilution ratio
76
GB2760—2011
Sesbania gum
CNS No. 20.021
INS No. —
Function: Thickener

No.

bar
07.01 Bread 2.0
Steviol glycosides
CNS No. 19.008
INS No. 960
Function: Sweetener

No.
04.01.02.08 Preserved cool fruit Used in moderation

according to
manufacturing
needs
04.05.02.01 Cooked nuts and seeds Used in moderation
according to
manufacturing
needs
according to
manufacturing
needs
77
GB2760—2011
according to
manufacturing
needs

according to
manufacturing
needs

manufacturing
needs
according to
manufacturing
needs
Dehydroacetic acid, sodium dehydroacetate

CNS No. 17.009(i), 17.009 (ii)
INS No. 265,266

No.
02.02.01.01 Butter and concentrated 0.3 Measured

butter according to
dehydroacetic
acid

according to
dehydroacetic
acid
04.03.02.03 Pickled edible mushrooms 0.3 Measured

and algae according to
dehydroacetic
acid
04.04.02 Fermented bean products 0.3 Measured

according to
dehydroacetic
acid
78
GB2760—2011
06.05.02 Starch products 1.0 Measured
according to
dehydroacetic
acid
79
GB2760—2011

No.

according to
dehydroacetic
acid
according to
dehydroacetic
acid

dehydroacetic
acid
08.02 Prefabricated meat products 0.5 Measured

according to
dehydroacetic
acid
08.03 Cooked meat product 0.5 Measured
according to
dehydroacetic
acid
according to
dehydroacetic
acid
dehydroacetic
acid
Deacetylated chitin (chitosan)

CNS No. 20.026
INS No. —
Function: Thickener and coating agent

No.
06.02.01 Rice 0.1
80
GB2760—2011
hams)
Vitamine E (dl-α-tocopherol, d-α- tocopherol, mixed tocopherol concentrate)

CNS No. 04.016
INS No. 307

No.
02.01 Anhydrous fat and oil Used in moderation
according to
manufacturing needs
04.05.02.01 Cooked nuts and seeds (only 0.2 Measured
limit to fried nuts and seeds) according to fat

according
to the
content in
fat
oats(slice)
Compound seasoning according to
manufacturing needs
14.02.03 0.2
Fruit and vegetable juice
14.04.01.02 Other carbonated beverages 0.2
14.04.02 Non-carbonated 0.2
beverage(including beverage
for special uses and relish
beverages)
beverage
14.06.02 Protein solid beverage 0.2

fat
Stabilized chlorine dioxide

CNS No. 17.028
INS No. 926
81
GB2760—2011
82
GB2760—2011
Food Food Name Remark

Classification Maximum Usage
No. Amount/(g/kg)

treatment
04.02.01.02 0.01
Fresh vegetables with
surface treatment
09.0 0.05
Aquatic food and its products
(including fish, crustacean,
shellfish, molluscs,
echinodermata, and other
aquatic food and processed
products) (limit to fish
processing)
Amaranth, amaranth aluminum lake

CNS No. 08.001
INS No. 123
Function: Colorant

No.

amaranth
04.01.02.05 Jam 0.3 Measured

according to
amaranth
according to
amaranth

amaranth
according to
amaranth
83
GB2760—2011
(including chocolate with amaranth

according to
amaranth
fillings of biscuits) amaranth

according to
amaranth
12.10.01.01 Solid soup bases 0.2 Measured

according to
amaranth

fermentation products, etc.) amaranth, high
sugar fruits and
vegetable juice
(flesh) is to be
increased
according to
the dilution
ratio
14.04.01 0.05 Measured

Carbonated beverage according to
amaranth
14.04.02.02 0.05 drinks,
Relish drinks (including fruit flavored Measured
flavored milk, flavored tea, and flavored coffee according to
drinks, other flavored drinks, etc.) (limit to fruit amaranth, high
flavored drinks) sugar fruits and
vegetable juice
(flesh) is to be
increased
according to
the dilution
ratio
84
GB2760—2011
according to
amaranth, high
sugar fruits and
vegetable juice
(flesh) is to be
increased
according to
the dilution
ratio

according to
amaranth

according to
amaranth,
when used in
jelly powder,
the usage
amount should
be increased
according to
the dilution
ratio
Acorn shell brown
CNS No. 08.126

INS No. —
Function: Colorant

No.
15.02 0.3
Assembled alcoholic drinks
xodium nitrate, potassium nitrate

CNS No. 09.001, 09.003
INS No. 251, 252
Function: Color fixative and preservative
85
GB2760—2011

No.

bacon, cured meat, dried according
salted duck, Chinese ham to sodium
and sausage) nitrite, and
the
residual
amount
≤30mg/kg

according
to sodium
nitrite, and
the
residual
amount
≤30mg/kg
08.03.02 Smoked, roasted and baked 0.5 Measured

meat according
to sodium
nitrite, and
the
residual
amount
≤30mg/kg
08.03.03 0.5 Measured

Fried meat according
to sodium
nitrite, and
the
residual
amount
≤30mg/kg
86
GB2760—2011
smoked, and cured pork Measured
hams) according
to sodium
nitrite, and
the
residual
amount
≤30mg/kg
08.03.05 Meat sausage 0.5 Measured

according
to sodium
nitrite, and
the
residual
amount
≤30mg/kg
08.03.06 Fermented meat products 0.5 Measured

according
to sodium
nitrite, and
the
residual
amount
≤30mg/kg
Octyl and decyl glycerate

CNS No. 10.018
INS No. —

No.
01.03 Milk powder (including Used in moderation
sugar milk powder) and according to
cream powder, and their manufacturing
modulation products needs
(except the pure milk
powder)
02.01.01.02 Hydrogenated vegetable oil Used in moderation
according to
manufacturing
needs
03.01 Ice cream, stick ice cream Used in moderation
bar according to
manufacturing
87
GB2760—2011
needs
88
GB2760—2011

No.

manufacturing
needs
Octylphenol polyoxyethylene
CNS No. 14. 006
INS No. —

No.

treatment

surface treatment
Starch aluminum octenylsuccinate

CNS No. 20.038
INS No. —
Function: Thickener, anticaking agent and
emulsifier

Classification Usage ark
No. Amount/(g/kg)

89
GB2760—2011
wrapping powder, frying manufacturing
powder needs

according to
manufacturing
needs
12.10.01 Solid compound seasoning Used in moderation
according to
manufacturing
needs
12.10.02 Semisolid compound Used in moderation
manufacturing
needs
according to
manufacturing
needs
New red, new red aluminum lake

CNS No. 08.004
INS No. —
Function: Colorant
No.

according to
new red
new red
(including chocolate with new red
its products) and
candy(except cocoa
products in 05.05.01)
90
GB2760—2011

fermentation products, etc.) new red, and
the usage
amount in
solid drink is to
be increased
according to
the dilution
ratio

according to
new red

flavored tea, and flavored new red, and
coffee drinks, other flavored the usage
drinks, etc.) (limit to fruit amount in
flavored drinks) solid drink is to
be increased
according to
the dilution
ratio
91
GB2760—2011

No.

according to
new red
Mesona chinensis benth extract

CNS No. 18.009
INS No. —

No.
04.04.01.01 Bean curd Used in moderation

according to
manufacturing
needs
Linseed gum
CNS No. 20.020
INS No. —
Function: Thickener

No.

bar

to be increased
according to the
dilution ratio
92
GB2760—2011
Potassium ferrocyanide, sodium ferrocyanide

CNS No. 02.001, 02.008
INS No. 536，535
xFunction: Anticaking agent

No.
12.01 Salt and salt substitutes 0.01 Measured

according to
ferrocyanide
Sodium nitrite, potassium nitrite

CNS No. 09.002, 09.004
INS No. 250, 249
Function: Color fixative and preservative

Classification No. Amount/(g/kg)

bacon, cured meat, dried salted according
duck, Chinese ham and to sodium
sausage) nitrite, and
the
residual
amount
≤30 mg/kg

according
to sodium
nitrite, and
the
residual
amount
≤30 mg/kg
08.03.02 Smoked, roasted and baked 0.15 Measured

meat according
to sodium
nitrite, and
the
residual
amount
≤30 mg/kg
08.03.03 Fried meat 0.15 Measured

according
to sodium
nitrite, and
the
93
GB2760—2011
residual
amount
≤30mg/kg
94
GB2760—2011

Classification No. Amount/(g/kg)
08.03.04 Western pork ham (grilled , 0.15 Measured

smoked, and cured pork hams) according
to sodium
nitrite, and
the
residual
amount
≤70 mg/kg
g

according
to sodium
nitrite, and
the
residual
amount
≤30mg/kg
08.03.06 Fermented meat products 0.15 Measured

according
to sodium
nitrite, and
the
residual
amount
≤30mg/kg
08.03.08 Canned meat products 0.15 according

to sodium
nitrite, and
the
residual
amount
≤50mg/kg
95
GB2760—2011
Carmine cochineal
CNS No. 08.145
INS No. 120
Function: Colorant
No.
01.02.02 0.05 Measured

Flavored fermented milk according to
carminic acid
01.03.02 Modulation milk powder and 0.6 Measured

cream powder (including according to
flavored milk power and carminic acid
cream power)

condensed milk, flavored carminic acid
milk material)
01.06 Cheese 0.1 Measured

according to
carminic acid
Fat emulsion products Measured
except those in 02.02, according to
including mixed and (or) carminic acid
products
02.03 0.6

carminic acid
04.01.02.05 Jam 0.6 Measured
according to
carminic acid
limit to fried nuts and seeds) Measured
0.1 according to
carminic acid
96
GB2760—2011
05.01.03 0.3 Measured
Chocolate with cocoa butter according to
substitute and chocolate-like carminic acid
products with cocoa butter
substitute
05.02 Candy 0.3 Measured

according to
carminic acid
06.03.02.04 Panada (used to coat fish or Used in moderation Measured
poultry for example), according to according to
wrapping powder, frying manufacturing carminic acid
powder needs
06.06 Instant grains, including 0.2 Measured

carminic acid

according to
carminic acid
07.0 Bakery food 0.6 Measured
according to
carminic acid
08.03 Cooked meat product 0.5 Measured
according to
carminic acid
12.10 1.0 Measured
according to
carminic acid
97
GB2760—2011

No.
Compound seasoning
(except semi-solid complex
condiment in 12.10.02)

carminic acid

carminic acid,
and the usage
amount in
solid drink is to
be increased
according to
the dilution
ratio

according to
carminic acid
Jelly 0.05 Measured
according to
carminic acid,
when used in
jelly powder,
16.01 the usage
amount should
be increased
according to
the dilution
ratio

according to
carminic acid
98
GB2760—2011
Ponceau 4R，ponceau 4R aluminum lake

CNS No. 08.002
INS No. 124
Function: Colorant
No.
01.01.03 Modulation milk 0.05 Measured

according to
ponceau 4R

according to
ponceau 4R
01.03.02 Modulation milk powder and 0.15 Measured

cream powder (including according to
flavored milk power and ponceau 4R
cream power)

condensed milk, flavored ponceau 4R
milk material)

ponceau 4R
04.01.02.04 Canned fruit 0.1 Measured

according to
ponceau 4R
04.01.02.05 Jam 0.5 Measured
according to
ponceau 4R

according to
ponceau 4R
ponceau 4R
99
GB2760—2011
according to
ponceau 4R
(including chocolate with ponceau 4R
its products) and
candy(except decorative
candy, cresting, and sweet
juice in 05.04)
05.03 Coating for candy and 0.1 Measured

ponceau 4R
according to
ponceau 4R

according to
ponceau 4R
07.03.03 Egg roll 0.01 Measured

according to
ponceau 4R
fillings of biscuits and cakes) ponceau 4R
08.03.09 Edible animal casings 0.025 Measured

according to
ponceau 4R

according to
ponceau 4R
according to
ponceau 4R
12.10.02 0.5 Measured
according to
ponceau 4R
10
0
GB2760—2011

No.
Semi-solid complex
condiment
(except mayonnaise, salad
dressing in 12.10.02.01)
12.10.02.01 Mayonnaise, salad dressing 0.2 Measured

according to
ponceau 4R

fermentation products, etc.) ponceau 4R,
and the usage
amount in
solid drink is to
be increased
according to
the dilution
ratio

according to
ponceau 4R,
and the usage
amount in
solid drink is to
be increased
according to
the dilution
ratio
14.03.02 Vegetable protein drinks 0.025 Measured

according to
ponceau 4R,
and the usage
amount in
solid drink is to
be increased
according to
the dilution
ratio

according to
ponceau 4R
80
GB2760—2011
flavored tea, and flavored ponceau 4R,
coffee drinks, other flavored and the usage
drinks, etc.) (limit to fruit amount in
flavored drinks) solid drink is to
be increased
according to
the dilution
ratio

according to
ponceau 4R
according to
ponceau 4R,
when used in
jelly powder,
the usage
amount should
be increased
according to
the dilution ratio

according to
ponceau 4R
according to
ponceau 4R
Annatto extract
CNS No. 08.144
INS No. 160b
Function: Colorant

No.
01.06.04 Reproduced cheese 0.6
81
GB2760—2011
02.02.01.02 Margraine and the similar 0.05
products (e.g. the mixed
product of butter and
margraine)
02.05 Other fat and fat products 0.02


ice in 03.04)
04.01.02.05 Jam 0.6
05.01.02 Chocolate and chocolate 0.025

products, and cocoa
products except that in
05.01.01
05.01.03 Chocolate with cocoa butter 0.6

substitute and chocolate-like
products with cocoa butter
substitute
05.02 Candy 0.6
06.03.02.04 Panada (used to coat fish or 0.01

poultry for example),
powder
82
GB2760—2011

No.

rolled oats (slice)

hams)

to be increased
according to the
dilution ratio
When used in
Jelly jelly powder,
the usage
16.01 0.6 amount should
be increased
according to
the dilution
ratio
Hydrochloric acid
CNS No. 01.108
INS No. 507
83
GB2760—2011
Classification Usage
No. Amount/(g/kg)
12.10.02.01 Mayonnaise, salad dressing Used in moderation

according to
manufacturing
needs
Mynica red
CNS No. 08.149
INS No. —
Function: Colorant

No.

ice in 03.04) 0.2
05.02 Candy
0.2
07.02.04 Color decorations of pastry

0.2
12.10.02 Semisolid compound
seasoning 0.2
15.03.03 Cider (limit to make cider)

0.2
14.0
Beverage (except packaged Usage
water in 14.01) 0.1 amount in
solid drink is
to be
increased
according to
the dilution
ratio
84
GB2760—2011
16.01 Jelly When used
in jelly
0.2 powder, the
usage
amount
should be
increased
according to
the dilution
ratio
Iron oxide black, iron oxide red

CNS No. 08.014, 08.015
INS No. 172 i, 172 ii
Function: Colorant
No.

chocolate products
Lutein
CNS No. 08.146
INS No. 161b
Function: Colorant

No.
01.07 Instant flavored dessert or

ingredient 0.05
(ice cream and flavored
yoghurt excluded)

ice in 03.04) 0.1
04.01.02.05 Jam
0.05
85
GB2760—2011
06.04.02.01 Canned eight- ingredient
porridge 0.05
06.04.02.02 Other cereal products (limit

to canned cereal sweet food) 0.05

0.15
06.08 Frozen rice and flour
products 0.1
06.09 Frumentum and starchy

sweet food (limit to
frumentum sweet canned 0.05
food)
07.0 Bakery food

0.15
14.0 Beverage (except packaged Usage amount

to be increased
0.05 according to the
dilution ratio
16.01 Jelly
When used in
jelly powder,
0.05 the usage
amount should
be increased
according to
the dilution
ratio
Chlorophyllin copper complex, sodium and potassium salts

CNS No. 08.009
INS No. 141 ii
Function: Colorant
No.
ice in 03.04)

86
GB2760—2011
04.04.01.06 Cooked beans 0.5
04.05.02 Processed nuts and seeds 0.5
05.02 Candy 0.5
Beverage (except packaged

water in 14.01)
14.0 0.5
87
GB2760—2011

No.
Usage
amount in
solid drink is
to be
increased
according to
the dilution
ratio, except
fruit and
vegetable
juice (flesh)
beverage

fermentation products, etc.) manufacturing
needs

jelly powder, the
usage amount
should be
increased
according to the
dilution ratio
Carbon dioxide
CNS No. 17.034
INS No. —
No.
88
GB2760—2011

according to
manufacturing needs
15.03.06 Other fermented liquors (air Used in moderation

inflation type) according to
manufacturing needs
Disodium ethylene-diamine-tetra-acetate
CNS No. 18.005
INS No. 386
Function: Stabilizer, coagulator, antioxidant and preservative

No.
04.01.02.05 Jam 0.07
04.01.02.08.03 Preserved fruits (limit to 0.25

preserved sweet potato )
04.02.02.05 Vegetable paste (sauce), 0.07

except tomato sauce
04.05.02.03 Canned nuts and seeds 0.25

porridge
Beverage (except packaged

water in 14.01)
14.0 0.03
89
GB2760—2011
Calcium disodium ethylene-diamine-tetra-acetate

CNS No. 04.020
INS No. 385

No.
β-naphthol
CNS No. 17.021
INS No. —
Classification Amount/(g/kg) Remark
No.
04.01.01.02 0.1
90
GB2760—2011

No.
Fresh fruits with surface Residual

treatment (only limit to citrus amount ≤70
fruits) mg/kg
Sodium acetate
CNS No. 00.013
INS No. 262i
Function: Acidity regulator, preservative

No.
Acesulfame potassium
CNS No. 19.011
INS No. 950
Function: Sweetener

No.
01.07 Instant flavored dessert or 0.3

ingredient
(limit to canned milk-based
dessert)

ice in 03.04)
91
GB2760—2011
04.01.02.04 Canned fruits 0.3
04.01.02.05 Jam 0.3
04.01.02.08.01 Preserves 0.3
04.03.02 Processed edible 0.3

mushrooms and algae
05.02 Candy 2.0

porridge

to black sesame paste and
canned cereal sweet food)
06.09 Frumentum and starchy 0.3

sweet food (limit to
frumentum sweet canned
food)
11.04 Table sweeteners 0.04 g/piece
12.0 Condiment 0.5
12.04 Soy sauce 1.0

to be increased
according to the
dilution ratio
92
GB2760—2011
jelly powder,
the usage
amount should
be increased
according to
the dilution
ratio
Ethoxy quin
CNS No. 17.010
INS No. —
No. Amount/(g/kg)
04.01.01.02 Fresh fruits with surface Used in moderation Residual

treatment according to amount ≤1
manufacturing mg/kg
needs
Isomerized lactose syrup

CNS No. 00.003
INS No. —
Function: Others

No.
01.03 Milk powder (including sugar 15.0

milk powder) and cream
powder, and their modulation
products
07.03 2.0
Biscuit
93
GB2760—2011
14.0 1.5
Beverage (except packaged Usage amount
to be increased
according to the
dilution ratio
D-isoascorbic acid (erythorbic acid)，sodium D-isoascorbate

CNS No. 04.004, 04.018
INS No. 315,316
Function: Antioxidant, color fixative

No.
06.04.02.01 Canned eight- ingredient 1.0 Measured

porridge according to
ascorbic acid
15.03.01 Wine 0.15 Measured
according to
ascorbic acid
Isomaltulose (palatinose)
CNS No. 19.003
INS No. —
Function: Sweetener

No. Amount/(g/kg)

manufacturing
needs
according to
manufacturing
needs
94
GB2760—2011
according to
manufacturing
needs

according to
manufacturing
needs

Pastry according to
manufacturing
needs
according to
manufacturing
needs
manufacturing
needs
according to
manufacturing
needs
Stearic acid (octadecanoic acid)

CNS No.14.009
INS No.570
Function: Coating agent and chewing gum
bases

No.
05.0 1.2
95
GB2760—2011

No.
Cocoa products, chocolate

Calcium stearate
CNS No.10.039
INS No.470
Function: Emulsifier and anticaking agent

No.
Natural spice or spice
12.09.01 powder 20.0
Potassium stearate
CNS No.10.028
INS No. 470

No.
07.02 Pastry 0.18
12.09.01 Natural spice or spice 20.0

powder
Magnesium stearate
CNS No. 02.006
INS No. 470
96
GB2760—2011
No. Amount/(g/kg)
04.01.02.08 0.8g/kg
Preserved cool fruit

Sodium stearoyl lactylate, calcium stearoyl lactylate

CNS No. 10.011, 10.009
INS No. 481i, 482i
Function: Emulsifier and stabilizer

No.
Modulation milk
01.01.03 2.0
Flavored fermented milk

01.02.02 2.0
01.05.03 Flavored single cream 5.0
01.05.04 Single cream analogue 5.0

water and oil
97
GB2760—2011
products
02.05 10.0
98
GB2760—2011

No.
Other fat and fat products

04.01.02.05 Jam 2.0

dehydrated potato)

and sweet juice
06.03.01.02 Special wheat flour (e.g. self

2.0
06.03.02.03 Fermented flour product 2.0
07.01 Bread 2.0
07.02 2.0
Pastry
07.03 Biscuit 2.0
99
GB2760—2011
Beverages for special uses
(including sports beverages,
14.04.02.01 and nutritional beverages) 2.0

14.04.02.02 flavored tea, and flavored 2.0
coffee drinks, and other
flavored drinks.)

beverage
Allura red, allura aluminum lake

CNS No. 08.012
INS No. 129
Function: Colorant
No.

allura red
04.01.02.02 Dried fruit (limit to dried 0.07 Measured

apples) according to
allura red, used
as the carrier
of making
oatmeal
colorful and
flavor savory

allura red
according to
allura red
according to
allura red
10
0
GB2760—2011
05.0 0.3 Measured
Cocoa products, chocolate according to
and chocolate products allura red

according to
allura red
06.06 Instant grains, including 0.07 Measured

rolled oats (limit to cocoa according to
corn flakes) allura red

according to
allura red
(limit to fillings of biscuits) allura red
10
1
GB2760—2011

No.
08.03.04 Western pork ham(grilled , 0.025 Measured

smoked, and cured pork according to
hams) allura red

according to
allura red
08.03.09 Edible animal casing 0.05 Measured
according to
allura red
according to
allura red
12.10.01 Solid compound seasoning 0.04 Measured
according to
allura red
12.10.02 Semi-solid complex 0.5 Measured
condiment (except according to
mayonnaise, salad allura red
dressing in 12.10.02.01 )

allura red, and
usage amount
in solid drink is
to increase
according to
the dilution
15.02 Assembled alcoholic drinks 0.05 ratio
except
aluminum
lake
according to
allura red,
When used in
jelly powder,
the usage
amount should
be increased
according to
the dilution
ratio
according to
allura red
10
2
GB2760—2011
according to
allura red
Corn yellow
CNS No.08.116
INS No. —
Function: Colorant
No.
05.02 Candy 5.0
Cowberry red
CNS No.08.105
INS No. —
Function: Colorant

No. Amount/(g/kg)
manufacturing
needs
14.02.03 Fruit and vegetable juice Used in moderation Usage amount
(flesh) drinks (including according to in solid drink is
fermentation products, etc.) manufacturing to be increased
needs according to the
dilution ratio
14.04.02.02 Relish drinks (including fruit Used in moderation Usage amount
flavored drinks, flavored milk, according to in solid drink is
flavored tea, and flavored manufacturing to be increased
coffee drinks, other flavored needs according to the
flavored drinks)
Spirulina blue（algae blue, lina blue）

CNS No.08.137
INS No. —
Function: Colorant
10
3
GB2760—2011
No.
10
4
GB2760—2011

No.
01.06 Cheese 0.8

ice in 03.04)
05.02 Candy 0.8
12.09.01 Natural spice or spice 0.8

powder

according to the
dilution ratio
14.04.02.02 Relish drinks (including fruit 0.8 Usage amount

flavored drinks, flavored milk, in solid drink is
flavored tea, and flavored to be increased
flavored drinks)
16.01 Jelly 0.8

When used in
jelly powder,
the usage
amount should
be increased
according to
the dilution
ratio
Gleditsia sinenis lam gum

CNS No. 20.009
INS No. —
Function: Thickener
10
5
GB2760—2011
No.

bar

12.0 Condiment 4.0

to be increased
according to the
dilution ratio
Sucrose esters of fatty acid

CNS No. 10.001
INS No. 473
No.
01.05 Single cream and its similar 10.0
products

water and oil
products

ice in 03.04)

treatment
04.01.02.05 Jam 5.0

10
6
GB2760—2011
10
7
GB2760—2011

Classificat Amount/(g/kg)
ion No.
06.03.02.01 Raw or wet flour 4.0

product (e.g.: noodles
and wrappers for
dumpling, Wantun and
steamed pork
dumplings)
06.03.02.02 Raw or wet flour 4.0

product
06.03.02.04 Panada (used to coat 5.0

fish or poultry for
example), wrapping
powder, frying powder
06.04.02.01 Canned eight- 1.5

ingredient porridge

products
08.0 Meat and meat 1.5

products
10.01 Fresh eggs 1.5 Used for retaining

freshness of eggs
12.0 Condiment 5.0
14.0 Beverage (except 1.5 Usage amount in solid

packaged water in drink is to be increased
14.01) according to the dilution
ratio
16.01 Jelly 4.0
90
GB2760—2011
16.07 Others (emulsified 10.0
natural pigment)
16.07 Others (limit to instant 5.0

meals )
16.07 Others (used in sugar

production technology) Used in
moderation
according
to
manufacturi
ng needs
Gardenia yellow
CNS No. 08.112
INS No. —
Function: Colorant
No.
Margraine and the similar
products (e.g. the mixed
02.02.01.02 product of butter and 1.5
margraine)
ice in 03.04)
04.01.02.08.01 Preserves 0.3

04.05.02.03 Canned nuts and seeds 0.3


07.02 Pastry 0.9
07.03 Biscuit 1.5
91
GB2760—2011

No.

surface battering
08.03 Cooked meat product (limit 1.5

to cooked poultry products)

12.0 1.5


flavored drinks)

jelly powder,
the usage
amount should
be increased
according to
the dilution
ratio
92
GB2760—2011
Gardenia blue
CNS No. 08.123
INS No. —
Function: Colorant
No.

ice in 03.04)
04.01.02.05 Jam 0.3

0.5
05.02 Candy 0.3
07.02 Pastry 0.9

surface battering

12.0 0.5
14.02 Fruit and vegetable juice 0.5
93
GB2760—2011
flavored drinks)
Phytic acid（inositol hexaphosphoric acid）,sodium phytate

CNS No. 04.006
INS No. —

No.
04.01.02 Processed fruits 0.2
04.02.02 Processed vegetables 0.2

and sweet juice

and sausage)
94
GB2760—2011
08.03.01 Sauce stewed meat 0.2
products

meat
08.03.03 Fried meat 0.2

hams)
09.01 Fresh aquatic products (limit Used in moderation Residual

to shrimp ) according to amount ≤
manufacturing 20 mg/kg
needs

Vegetable carbon,carbon black

CNS No. 08.138
INS No. 153
Function: Colorant
No.
Frozen drinks (except edible
03.0 ice in 03.04) 5.0
05.02 Candy 5.0

06.02.02 Rice products 5.0
06.03.02 Wheat products 5.0
07.02 5.0
Pastry
07.03 Biscuit 5.0
Secondary butyamine
95
GB2760—2011
CNS No. 17.011
INS No. —
No. Amount/(g/kg)
04.01.01.02 Fresh fruits with surface Used in moderation Residu
treatment according to al
manufacturing amoun
needs t:
Citrus
(flesh)
Classification No. Amount
04.02.01 Fresh vegetables (limit to garlic Used in moderation Residual amount

and green pepper) according to ≤3 mg/kg
manufacturing needs
Antioxidant of bamboo leaves

CNS No. 04.019
INS No. —

No.


rolled oats (slice)
96
GB2760—2011
and sausage)
08.03.01 Sauce stewed meat 0.5

products

meat
08.03.03 Fried meat 0.5

hams)
09.0 Aquatic food and their 0.5

products (including fish,
crustacean, shellfish,
molluscs, echinodermata,
and other aquatic food and
processed products)

14.05.01 Tea beverage 0.5
Gromwell red
97
GB2760—2011
CNS No.08.140
INS No. —
Function: Colorant
No.

ice in 03.04)
07.02 0.9
Pastry
07.03 Biscuit 0.1

surface battering
98
GB2760—2011

No.

according to the
dilution ratio
14.04.02.02 Relish drinks (including fruit 0.1 Usage amount

flavored tea, and flavored to be increased
flavored drinks)
15.03.03 0.1
Cider
Shellac
CNS No.14.001
INS No. 904
Function: Coating agent and chewing gum bases

No.
Fresh fruits with surface 0.5

04.01.01.02 treatment (only limit to citrus
fruits)
Fresh fruits with surface 0.4

04.01.01.02 treatment (only limit to
apple)
99
GB2760—2011
05.01 including chocolate with
its products
07.03.02 Wafer biscuit 0.2
Lac dye red (lac red)

CNS No. 08.104
INS No. —
Function: Colorant

No.
04.01.02.05 Jam 0.5
05.0 (including chocolate with
0.5
07.04 Bakery food fillings and
surface battering (limit to
flavored fillings)
Fruit and vegetable juice 0.5 Usage amount
14.02.03 (flesh) drinks (including in solid drink is
according to the
dilution ratio
Relish drinks (including fruit 0.5 Usage amount
14.04.02.02 flavored tea, and flavored to be increased
flavored drinks)
10
0
GB2760-2011
Table A.2 List of food additive that can be used in various foods according to
manufacturing needs
SN Name of Food CNS No. English name INS No. Function

additives
1 5’- 呈味核苷酸二 12.004 disodium 635 Flavor

钠 5'-ribonucleotide enhancer
2 5’-肌苷酸二钠 12.003 disodium 5'-inosinate 631 Flavor

enhancer
3 5’-鸟苷酸二钠 12.002 disodium 5'- 627 Flavor

guanylate enhancer
4 D- 异抗坏血酸及 04.004,04 d-isoascorbic acid 315，316 Antioxidant

其钠盐 .018 (erythorbic acid)，
sodium d-
isoascorbate
5 L（+）－酒石酸 01.111 L(+)-tartaric acid 334 Acidity
regulator
6 N-[N-(3,3- 二甲基 19.019 neotame 961 Sweetener

丁基 )] － L-α- 天门
冬氨－ L－苯丙氨
酸1－甲酯（纽甜）
7 β-胡萝卜素 08.010 β-carotene 160a Colorant
8 β-环状糊精 20.024 β-cyclodextrin 459 Thickener
9 阿拉伯胶 20.008 arabic gum 414 Thickener
10 半乳甘露聚糖 00.014 galactomannan — Others
11 冰乙酸（低压羰基 01.112 — Acidity

化法） regulator
12 赤藓糖醇 a 19.018 erythritol — Sweetener
13 醋酸酯淀粉 20.039 starch acetate 1420 Thickener
10
1
GB2760-2011
14 单，双甘油脂肪 10.006 mono- and 471 Emulsifier
酸 diglycerides of
酯（油酸、亚油 fatty acids
酸、亚麻酸、棕榈
酸、山嵛酸、硬
脂酸、月桂酸）
15 改性大豆磷脂 10.019 modified soybean — Emulsifier
phospholipid
16 柑桔黄 08.143 orange yellow — Colorant
17 甘油 15.014 glycerine 422 Humectant

and
emulsifier
18 高粱红 08.115 sorghum red — Colorant
19 谷氨酸钠 12.001 monosodium 621 Flavor

glutamate enhancer
20 瓜尔胶 20.025 guar gum 412 Thickener
21 果胶 20.006 pectins 440 Thickener
22 海藻酸钾 20.005 potassium alginate 402 Thickener
10
2
GB2760-2011
表 A.2(续)
SN Name of Food CNS No. English Name

Additives INS No. Function
23 海藻酸钠 20.004 sodium alginate 401 Thickener
24 槐豆胶（刺槐豆 20.023 Carob bean gum 410 Thickener

胶）
25 黄原胶（汉生 20.009 xanthan gum 415 Thickener
胶）
26 甲基纤维素 20.043 mehyl cellulose 461 Thickener
27 结冷胶 20.027 gellan gum 418 Thickener
28 酒石酸 01.103 tartaric acid 334 Acidity

regulator
29 聚丙烯酸钠 20.036 sodium polyacrylate — Thickener
30 卡拉胶 20.007 carrageenan 407 Thickener
31 抗坏血酸（又名维 04.014 ascorbic acid 300 Antioxidant

生素 C）
32 抗坏血酸钠 sodium ascorbate 301 Antioxidant
33 抗坏血酸钙 04.009 calcium ascorbate 302 Antioxidant
34 酪蛋白酸钠（酪朊 10.002 sodium caseinate — Emulsifier

酸钠）
35 磷酸酯双淀粉 20.034 distarch phosphate 1412 Thickener
36 磷脂 04.010 phospholipid 322 Antioxidant

and
emulsifier
37 氯化钾 00.008 potassium chloride 508 Others
38 罗汉果甜苷 19.015 lohan-kuo extract — Sweetener
39 酶解大豆磷脂 10.040 enzymatically － Emulsifier

decomposed
soybean
phospholipid
10
3
GB2760-2011
40 明胶 20.002 gelatin表 A.2(续) — Thickener
41 木糖醇 19.007 xylitol 967 Sweetener
42 柠檬酸 01.101 Citric acid 330 Acidity

regulator
43 柠檬酸钾 01.304 tripotassium citrate 332 ii Acidity

regulator
44 柠檬酸钠 01.303 trisodium citrate 331 iii Acidity

regulator and
stabilizer
45 柠檬酸一钠 01.306 sodium dihydrogen 331i Acidity

citrate regulator
46 柠檬酸脂肪酸甘 10.032 citric and fatty acid 472c Emulsifier

油酯 esters of glycerol
47 苹果酸 01.104 malic acid 296 Acidity
regulator
48 葡萄糖酸-δ-内酯 18.007 glucono delta- 575

lactone Stabilizer and
coagulator
49 羟丙基淀粉 20.014 hydroxypropyl starch 1440 Emulsifier、

Thickener,
swelling
agent and
emulsifier
50 羟丙基二淀粉磷 20.016 hydroxypropyl 1442 Thickener

酸酯 distarch phosphate
51 羟丙基甲基纤维 20.028 hydroxypropyl 464 Thickener
methyl
10
4
GB2760-2011
表 A.2(续)
SN. Name of food CNS No. English name INS No. Function
additives
素（HPMC） cellulose
52 琼脂 20.001 agar 406 Thickener
53 乳酸 01.102 lactic acid 270 Acidity

regulator
54 乳酸钾 15.011 potassium lactate 326 Humectants
55 乳酸钠 15.012 sodium lactate 325 Humectants,

acidity
regulator,
antioxidant,
swelling
agent,
thickener
and
stabilizer
56 乳酸脂肪酸甘油 10.031 lactic and fatty acid 472b Emulsifier

酯 esters of glycerol
57 乳糖醇（4－β－D 19.014 lactitol 966 Sweetener
吡喃半乳糖－D-
山梨醇）
58 双乙酰酒石酸单 10.010 diacetyl tartaric 472e Emulsifier
双甘油酯 acid ester of
mono(di)glycerides
59 酸处理淀粉 20.032 acid treated starch 1401 Thickener
60 羧甲基纤维素钠 20.003 sodium carboxy 466 Thickener

methyl cellulose
61 碳酸钙（包括轻质 13.006 calcium 170i Swelling
和重质碳酸钙） carbonate(light agent and
and flour
heavy) treatment
agent
10
5
GB2760-2011
表 A.2(续)
62 碳酸钾 01.301 potassium carbonate 501i Acidity
regulator
63 碳酸钠 01.302 sodium carbonate 500i Acidity

regulator
64 碳酸氢铵 06.002 ammonium hydrogen 503ii Swelling

carbonate agent
65 碳酸氢钾 01.307 potassium hydrogen 501ii Acidity

carbonate regulator
66 碳酸氢钠 06.001 sodium 500ii Swelling

hydrogen agent,
carbonate acidity
regulator
and
stabilizer
67 天门冬酰苯丙氨 19.004 aspartame 951 Sweetener

酸甲酯（阿斯巴
甜）b
68 天然胡萝卜素 08.147 — Colorant
69 甜菜红 08.101 beet red 162 Colorant
70 微晶纤维素 02.005 microcrystallin 460 i Anticaking

cellulose agent,
thickener
and stabilizer
71 辛烯基琥珀酸淀 10.030 sodium starch 1450 Emulsifier

粉钠 octenyl
succinate
72 氧化淀粉 20.030 oxidized starch 1404 Thickener
73 氧化羟丙基淀粉 20.033 oxidized — Thickener
10
6
GB2760-2011
表 A.2(续)
SN Name of food CNS No. English Name INS No. Function
additives
hydroxypropyl starch
74 乙酸（醋酸） 01.107 acetic acid 260 Acidity
regulator
75 乙酰化单、双甘油 10.027 acetylated mono- 472a Emulsifier

脂肪酸酯 and diglyceride
(acetic and fatty
acid esters of
glycerol)
76 乙酰化二淀粉磷 20.015 acetylated distarch 1414 Thickener
酸酯 phosphate
77 乙酰化双淀粉己 20.031 acetylated distarch 1422 Thickener

二酸酯 adipate
a The producing bacteria strains are
Moniliellapollinis ,Trichosporonidesmegachiliensis and Candidalipolytica
b The food adding aspartame should be marked with “Aspartame (PHE included)”
10
7
GB2760-2011
Table A.3 List of exceptive food categories that the food additives should be
used in moderation according to the manufacturing needs
Food Food Name

Classification
No.
01.01.01 Pasteurized milk

01.01.02 Sterilized milk
01.02.01 Fermented Milk
01.03.01 Milk powder and cream powder
02.01 Anhydrous fat and oil
02.02.01.01 Butter and concentrated butter
04.01.01 Fresh fruits
04.02.01 Fresh vegetables
04.02.02.01 Frozen vegetables
04.02.02.06 Fermented vegetable products
04.03.01 Fresh edible mushrooms and algae
04.03.02.01 Frozen edible mushrooms and algae
06.01 Unprocessed grains
06.02 Rice and its products
06.03.01 Wheat flour
06.03.02.01 Raw or wet flour product (e.g.: noodles and wrappers for dumpling,
Wantun and steamed pork dumplings)
06.03.02.02 Raw or wet flour product (dried noodles)
08.01 Raw and fresh meat

09.01 Fresh aquatic products
09.03 Prefabricated aquatic products(semi-finished products)
10.01 Fresh eggs

10.03.01 Dehydrated egg products (e.g. egg white powder, egg yolk powder,
and egg white flake)
10.03.03 Frozen egg products (e.g. frozen eggs)

11.01 Sugar
11.01.02 Other sugar and syrups (e.g. brown sugar, brown granulated sugar,
rock sugar in tablet, raw sugar, molasses, part inverted sugar, maple
syrup, etc.)
11.03.01 Honey
12.01 Salt and salt substitutes
10
8
GB2760-2011
12.09 Natural spice
13.01 Infant and baby formula
13.02 Infant and baby supplementary food

13.03 Formula food for Special medical purpose (except the referred varieties
in 13.01)
14.01.01 Drinking natural mineral water
14.01.02 Drinking pure water

14.01.03 Other drinking water
14.02.01 Fruit and vegetable juice (syrup)
14.02.02 Fruit and vegetable juice concentrate(syrup)
15.03.01 Wine
16.02 Tea and coffee
10
9
GB2760-2011
Appendix B
Usage Standard of Food Perfume
B.1 Usage principles of food perfume and food flavor

B.1.1 The purpose of using food perfume and food flavor is to generate, change and improve
the flavor of food. Generally, the food flavor making from food perfume is used for adding flavor
to food, while some food perfume can be directly used. Food perfume and food flavor do not
contain the substances only generating sweet, sour and saline taste, and flavor enhancer either.
B.1.2 The food perfume and food flavor should be used in moderation according to
manufacturing needs. If it is of no need to add the flavor, food perfume and food flavor are not
allowed to be added in the food listed in Table B.1, except those explicitly stipulated in law,
regulations and national food security standard. As to adding flavor, except the food listed in
Table B.1, other food should be carried out according to related food product standard.
B.1.3 The varieties of food perfume used for confecting food flavor should accord with
provisions of this standard. Adopting physical method, enzymatic method or microorganism
method (all the enzyme preparations should accord with relevant stipulations of the standard),
the substances with the characteristic of perfume or natural perfume composites making from
food (it can be unprocessed, and it also can be processed with traditional preparation
technology) can be used to confect food flavor.
Note: Natural perfume composite is a kind of preparation
containing food perfume
B.1.4 The Food perfume with the functions of other food additives should accord with provisions
of the standard when they show the functions of other food additive, for example, benzoic acid,
cinnamic aldehyde, guarana extract, sodium diacetate, disodium succinate, tricalcium
phosphate, amino acid, etc.
B.1.5 Food flavor can contain the food flavor accessories which are necessary for its production,
storage and usage (including food additives and food). The food flavor accessories should
accord with the following requirements:
a）The accessories allowed in food flavor should accord with the provisions of QB/T 1505 Food
Flavor standard. Under the premises of achieving expected purposes, we should reduce the
using varieties as far as possible.
b）T he food additives added into food flavor as the accessories should not work in the final food.
Under the premises of achieving expected purposes, we should reduce the usage amount as far
as possible.
B.1.6 The label of food perfume should accord with the provisions of QB/T 4003
General Requirements for Labels of Food Flavour
B.1.7 The food added with food perfume and food flavor should be marked
according to corresponding national standards.
B.2 Food perfume contains two parts: natural perfume
and synthetic perfume.
B.3 The list of natural perfume allowed for food: See Table B.2
B.4 The list of synthetic perfume allowed for food: See Table B.3
11
0
GB2760—2011
Table B.1 List of food not allowed for adding food perfume and food flavor
Food Food
Classification Name
No.

01.01.02 Sterilized milk
01.02.01 Fermented Milk
02.01.01 Vegetable oil and fat
02.01.02 Animal oil and fat (lord oil, beef tallow, fish oil and other animal
fat)
02.01.03 Anhydrous butter and anhydrous cream
04.01.01 Fresh fruits
04.03.01 Fresh edible mushrooms and algae
06.02.01 Rice
06.04.01 oarse cereal powder
06.05.01 Edible starch
10.01 Fresh eggs
11.01 Sugar
11.03.01 Honey
13.01 Infant and baby formulaa
111
GB2760—2011
a Follow-up infant and baby formula can use vanillin, ethyl vanillin, and vanilla bean
concrete with maximum usage amount being respectively 5mg/100mL, 5mg/100mL.
They are used in moderation according to the manufacturing needs. If we measure it
according to 100mL instant food, the production enterprises will increase usage
amount according to the dilution ratio; infant and baby grain supplementary food can
use vanillin, with the maximum usage amount being 7mg/100g. If we measure it
according to 100g instant food, the production enterprises will increase the usage
amount of grain food according to the dilution ratio; for the infant formula for 0-6
months, no food perfume is allowed.
112
GB2760—2011
Table B.2 The list of natural perfume allowed for food
SN Codin Chinese Name of FEMA

g Perfume English Name of Perfume No.
1 N001 丁香叶油 Clove leaf oil (Eugenia spp.) 2325

Clove bud tincture (extract)
2 N002 丁香花蕾酊(提取物) (Eugenia 2322
spp.)
3 N003 丁香花蕾油 Clove bud oil (Eugenia spp.) 2323
4 N004 罗勒油 Basil oil (Ocimumbasilicum L.) 2119
Anise star oil (Illiciumverum
5 N005 八角茴香油 Hook,F.) 2096
Common Jasmin orange
6 N006 九里香浸膏 concrete —
(Murrayapaniculata)
7 N007 广藿香油 Patchouli oil (Pogostemoncablin) 2838
8 N008 万寿菊油 Tagetes oil (Tagetes spp.) 3040
trans-Anethole
9 N009 大茴香脑 Anise camphor 2086
10 N010 小豆蔻油 Cardamom oil (Cardamom seed 2241
oil)
Cardamom tincture(Elletaria
11 N011 小豆蔻酊 cardamomum) 2240
Fennel tincture
12 N012 小茴香酊 (Foeniculumvulgare —
Mill.)
13 N013 山苍籽油 Litseacubeba berry oil 3846
Hawthorn fruit tincture
14 N014 山楂酊 (Crataegus —
spp.)
15 N015 大蒜油 Garlic oil (Alliumsativum L.) 2503
Garlic oleoresin (Alliumsativum
16 N016 大蒜油树脂 L.) —
garlic and its derivatives
17 N017 天然康酿克油 Cognac oil, green 2331
18 N018 天然薄荷脑 l-Menthol, natural 2665
Costus root oil (Saussureslappa
19 N019 云木香油 Clanke) 2336
20 N020 月桂叶油 Bay, sweet, oil (Laurusnobilis L.) 2125
21 N021 乌梅酊 Wumei tincture (Prunusmume) —
22 N022 布枯叶油 Buchu leaves oil (Barosma spp.) 2169
Cocoa tincture
23 N023 可可酊 (Theobromacacao —
Linn.)
113
GB2760—2011
表 B.2(续)
SN Codin Chinese Name of English Name of FEMA
g Perfume Perfume No.
Cocoa husk tincture (Theobroma
24 N024 可可壳酊 cacao Linn.) —
China nardostachys oil
25 N025 甘松油 (Nardostachys —
chinensis Batal.)
26 N026 甘草酊 Licorice tincture (Glycyrrhiza 2628
27 N027 甘草流浸膏 spp.)
Licorice extract (Glycyrrhiza spp.) 2628
Wintergreen oil (Gaultheria
28 N028 冬青油 procumbens L.) 3113
29 N029 白兰花油 Micheliaalba flower oil 3950
30 N030 白兰叶油 Micheliaalba leaf oil 3950
31 N031 白兰净油 Micheliaalba flower absolute 3950
32 N032 白兰浸膏 Micheliaalba flower concrete 3950
33 N033 白芷酊 Angelicadahurica tincture —
Lime oil (Citrusaurantifolia
34 N034 白柠檬油 (Christman) Swingle) 2631
35 N035 白柠檬萜烯 Lime oil terpene —
Ginger oleoresin
36 N036 生姜油树脂 (Zingiberofficinale 2523
Rosc.)
Nutmeg oil (Myristicafragrans
37 N037 肉豆蔻油 Houtt.) 2793
Nutmeg tincture
38 N038 肉豆蔻酊 (Myristicafragrans —
Houtt.)
Cassia oil (Cinnamomumcassia
39 N039 中国肉桂油 Blume) 2258
Cassia bark tincture (extract)
40 N040 中国肉桂皮酊(提取物) (Cinnamomumcassia Blume) 2257
41 N041 红茶酊 Black tea tincture —
42 N042 印蒿油 (Camelliasinensis)
Davana oil (Artemisiapallens 2359
wall.)
Tolu balsam tincture (extract)
43 N043 吐鲁酊(提取物) (Myroxylon spp.) 3069
44 N044 吐鲁香膏 Tolu balsam gum (Myroxylon 3070
45 N045 豆豉酊 spp.)
Soya bean fermented tincture —
Juniper berry oil (Juniperus
46 N046 杜松籽油(刺柏子油) communis L.) 2604
Coriander oil
47 N047 芫荽籽油 (Coriandrumsativum 2334
L.)
Celery flower oil
48 N048 芹菜花油 (Apiumgraveolens —
L.)
Celery seed oil
49 N049 芹菜籽油 (Apiumgraveolens 2271
L.)
50 N050 牡荆叶油 Vitexcannabifolia leaf oil —
114
GB2760—2011
表 B.2(续)
Grapefruit oil, expressed (Citrus

51 N051 圆柚油 paradisi Mact.) 2530
52 N052 苍术脂(苍术硬脂，苍术油) Atractylodes —
oil(Atractylodeslancea)
Chinese date (common Jujube)
53 N053 枣子酊 tincture (Ziziphusjujuba Mill.) —
54 N054 玫瑰花油 Rose oil (Rosa spp.) 2989
55 N055 玫瑰净油 Rose absolute (Rosa spp.) 2988
56 N056 玫瑰浸膏 Rose concrete (Rosa spp.) —
57 N057 鸢尾浸膏 Orris concrete (Irisflorentina L.) 2829
58 N058 鸢尾脂(鸢尾凝脂) Orris root extract (Irisflorentina L.) 2830
Chrysanthemum Hang Zhou
杭白菊油 flower oil
59 N059 (Dendranthemamorifolium或 —
Chrysanthemummorifolium)
Chrysanthemum Hang Zhou
杭白菊浸膏(杭菊花流浸膏) flower extract
60 N060 (Dendranthemamorifolium或 —
Chrysanthemummorifolium)
61 N061 枫槭油 Maple oil (Acer spp.) —
62 N062 枫槭浸膏 Maple concrete (Acer spp.) —
63 N063 岩蔷薇浸膏(赖百当浸膏) Labdanum 2610
64 N064 咖啡酊 extract(Cistusladaniferus)
Coffee tincture (Coffee spp.) —
Luohanfruit tincture (Siraitia
65 N065 罗汉果酊 grosvenorii (Swingle) C.Jeffrey) —
Cassie concrete
66 N066 金合欢浸膏 (Acaciafarnesiana —
Willd.)
Ylang ylang oil (Canangaodorata
67 N067 依兰依兰油 Hook.f.and Thomas) 3119
68 N068 大花茉莉净油 Jasminumgrandiflorum absolute 2598
69 N069 大花茉莉浸膏 Jasminumgrandiflorum concrete 2599
70 N070 小花茉莉净油 Jasminumsambac absolute —
71 N071 小花茉莉浸膏 Jasminumsambac concrete —
Sarcodactylis oil (Citrusmedicus
72 N072 佛手油 L.var.Sarcodactylus Swingle) 3899
Angelica root tincture (extract)
73 N073 独活酊 (Angelicaarchangelica L.) 2087
74 N074 洋葱油 Onion oil (Alliumcepa L.) 2817
75 N075 生姜油 Ginger oil (Zingiberofficinale 2522
76 N076 姜黄油 Rosc.)
Turmeric oil (Curcumalonga L.) 3085
Turmeric oleoresin
77 N077 姜黄油树脂 (Curcumalonga 3087
L.)
78 N078 姜黄浸膏 Turmeric extract (Curcumalonga 3086
L.)
115
GB2760—2011
表 B.2(续)
Fenugreek tincture (extract)

79 N079 胡芦巴酊 (Trigonellafoenumgraecum L.) 2485
Daidai flower oil (Citrusaurantium
80 N080 玳玳花油 L. 2771
‘Daidai’)
Daidai flower concrete (Citrus
81 N081 玳玳花浸膏 aurantium L. ‘Daidai’) 2771
Daidai fruit oil (Citrusaurantium L.
82 N082 玳玳果油 ‘Daidai’) 2771
Pummelo peel oil (Citrusgrandis
83 N083 柚皮油 (L.) —
Osbeck)
84 N084 柏木油(北美香柏) Cedar leaf oil (Thujaoccidentalis 2267
L.)
Cumin seed oil
85 N085 枯茗籽油(孜然油) (Cuminumcyminum 2343
L.)
86 N086 柠檬油 Lemon oil (Citruslimon (L.) 2625
Burm.f.)oil, terpeneless
Lemon
87 N087 无萜柠檬油 (Citruslimon 2626
(L.) Burm.F.)
88 N088 柠檬油萜烯 Terpenes of lemon oil —
Petitgrain lemon oil (Citruslimon
89 N089 柠檬叶油 (L.) Burm.f.) 2853
Lemongrass oil (Cymbopogon
90 N090 柠檬草油 citratus DC. and C. flexuosus) 2624
Gardenia flower concrete
91 N091 栀子花浸膏 (Gardenia —
jasminoides Ellis)
92 N092 树兰油 Aglaiaodorata flower oil —
93 N093 树兰花酊 Aglaiaodorata flower tincture —
94 N094 树兰花浸膏 Aglaiaodorata flower concrete —
Treemoss absolute (Evernia
95 N095 树苔净油 furfuraceae) —
Treemoss concrete (Evernia
96 N096 树苔浸膏 furfuraceae) —
Geranium oil (geranium rose oil)
97 N097 香叶油(玫瑰香叶油) (Pelargoniumgraveolens L'Her) 2508
98 N098 除萜香叶油 Geranium oil terpeneless 2508
99 N099 香风茶油 Xiang Feng cha oil(Rabdosia —
spp.)
Bergamot oil (Citrusaurantium
100 N101 香柠檬油 L.subsp. bergamia) 2153
Vertiver oil (Vetiveriazizanioides
101 N102 香根油 Nash.) —
Vertiver concrete (Vetiveria
102 N103 香根浸膏 zizanioides Nash.) —
103 N104 香荚兰豆酊 Vanilla bean tincture (Vanilla spp.) 3105
116
GB2760—2011
表 B.2(续)
Vanilla bean concrete (extract)
104 N105 香荚兰豆浸膏(提取物) (Vanilla spp.) 3105
105 N106 香附子油 Cyperus oil —
106 N107 香葱油 (Cupressussempervirens)
Chives oil —
107 N108 香紫苏油 (Alliumschoenoprasum)
Clary sage oil (Salviasclarea L.) 2321
108 N109 香榧子壳浸膏 Torreyagrandis shell concrete —
Mandarin oil (Citrusreticulata
109 N110 桔子油 Blanco) 2657
110 N111 除萜桔子油 Mandarin oil, terpeneless —
Hops tincture (extract) (Humulus
111 N112 酒花酊 lupulus L.) 2578
Hops extract,solid
112 N113 酒花浸膏 (Humuluslupulus 2579
L.)
Eucalyptus oil
113 N114 桉叶油(蓝桉油) (Eucalyptusglobulus 2466
Labille)
Castoreum tincture (extract)
114 N115 海狸酊 (Castor 2261
spp.)
Cinnamon bark oil
115 N116 斯里兰卡桂皮油 (Cinnamomum 2291
spp.)
Cinnamon leaf oil (Cinnamomum
116 N117 斯里兰卡桂叶油 spp.) 2292
117 N118 桂花净油 Osmanthusfragrans flower 3750
118 N119 桂花酊 absolute
Osmanthusfragrans flower —
119 N120 桂花浸膏 tincture
Osmanthusfragrans flower —
120 N121 桂圆酊 concrete
Longan tincture —
121 N122 留兰香油 (Euphorialongan)
Spearmint oil (Menthaspicata) 3032
122 N123 核桃壳提取物 Walnut hull extract (Juglans spp.) 3111
Common white jasmine
素方花净油 flower absolute
123 N124 (Jasminumjasminunm —
officinale L.)
124 N125 桦焦油 Birch sweet oil (Betulalenta L.) 2154
Broad bean flower tincture (Vicia
125 N126 蚕豆花酊 faba Linn.) —
Green tea tincture(Theasinensis
126 N127 绿茶酊或 —
127 N128 野玫瑰浸膏 Camelliasinensis)
Wild rose concrete —
(Rosamultiflora)
Fennel oil, sweet (Foeniculum
128 N129 甜小茴香油 vulgare Mill. var. dulce D.C.) 2483
129 N130 甜叶菊油 Steviarebaudiana oil —
Orange oil (Citrussinensis (L.)
130 N131 甜橙油 Osbeck) 2821
117
GB2760—2011
表 B.2(续)
Orange oil, terpeneless (Citrus

131 N132 除萜甜橙油 sinensis (L.) Osbeck) 2822
132 N133 甜橙油萜烯 Terpenes of orange oil —
Chicory concrete (extract)
133 N134 菊苣浸膏 (Cichoriumintybus L.) 2280
Tuberose concrete (Polianthes
134 N135 晚香玉浸膏 tuberosa) —
135 N136 紫罗兰浸膏 Violet leaf concrete 3110
136 N137 椒样薄荷油 (Violaodorata)
Peppermint oil (Menthapiperita 2848
L.)
Black currant tincture
137 N138 黑加仑酊 (Ribesnigrum 2346
L.)
Black currant concrete
138 N139 黑加仑浸膏 (Ribesnigrum 2346
L.)
139 N140 槐树花净油 Sophorajaponica flower absolute —
140 N141 槐树花浸膏 Sophorajaponica flower concrete —
Capsicum tincture (extract)
141 N142 辣椒酊 (Capsicum spp.) 2233
Paprika oleoresin
142 N143 辣椒油树脂(灯笼辣椒油树脂) (Capsicumannuum 2834
L.)
Guaiac wood oil
143 N144 愈疮木油 (Bulnesiasarmienti 2534
Lor.)
Valerian root oil
144 N145 缬草油 (Valerianaofficinalis 3100
L.)
145 N146 墨红花净油 Rosecrimsonglory flower —
146 N147 墨红花浸膏 absolute
Rosecrimsonglory flower —
concrete
Petitgrain bigarade oil (Citrus
147 N149 橙叶油 aurantium L.) 2855
148 N150 亚洲薄荷油 Menthaarvensis oil (Cornmint oil) 4219
Menthaarvensis oil, partially
149 N151 亚洲薄荷素油 dementholized —
150 N152 檀香油 Sandalwood oil (Santalumalbum 3005
L.)
Lavender oil (Lavandula
151 N153 薰衣草油 angustifolia) 2622
152 N154 头状百里香油(西班牙牛至油) Origanum oil (Thymuscapitatus) 2828
Kolas nut extract (Colaacuminate
153 N155 可乐果提取物 Schott et EndL.) 2607
154 N156 加州胡椒油 Schinus molle oil (Schinusmolle 3018
155 N157 卡黎皮油 L.)
Cascarilla bark oil (Croton spp.) 2255
Thyme oil (Thymusvulgaris or
156 N158 百里香油 zigis 3064
L.)
118
GB2760—2011
表 B.2(续)
奶油发酵起子蒸馏物(黄油蒸
157 N159 馏 Butter starters distillate 2173
物) Cananga oil (Canangaodorata
158 N160 卡南伽油 Hook. 2232
F. and Thoms)
Laurel leaves extract/oleoresin
159 N161 月桂叶提起物/油树脂 (Laurusnobilis L.) 2613
Ginger extract (Ginger concrete.)
160 N162 生姜提取物(生姜浸膏) ( Zingiberofficinale) 2521
161 N163 白栎木屑提取物 Oak chips extract (Quercusalba 2794
L.)
Estragon oil
162 N164 龙蒿油 (Artemisiadracunculus 2412
L.)
Camphor oil, white
163 N165 白樟油 (Cinnamomum 2231
camphora (L.) Presl)
164 N166 肉豆蔻衣油 Mace oil (Myristicafragrans 2653
Houtt.) leaf oil
Pimento
165 N167 众香叶油 (Pimentaofficinalis 2901
Lindl.)
Sage oil, Spanish (Salvia
166 N168 西班牙鼠尾草油 lavandulaefolia VahL.) 3003
Tangerine oil (Citrusreticulata
167 N169 红桔油 Blanco) 3041
168 N170 杂薰衣草油 Lavandin oil (Lavandulahydrida) 2618
Apricot Kernel oil (Prunus
169 N171 杏仁油 armeniaca L.) 2105
170 N172 苏合香油 Styrax oil (Liquidambar spp.) —
171 N173 苏合香提取物 Styrax extract (Liquidambar spp.) 3037
172 N174 长角豆油 Locust bean oil (Ceratoniasiliqua —
L.)
Carob bean extract
173 N175 角豆提取物 (Ceratoniasiliqua 2243
L.)
174 N176 皂树皮提取物 Quillaia (Quillajasaponaria 2973
175 N177 乳香油 Molina)
Olibanum oil (Boswellia spp.) 2816
176 N178 没药油 Myrrh oil (Commiphora spp.) 2766
177 N179 良姜根提取物 Galangal root extract (Alpinia 2499
178 N180 苏格兰松油 spp.)
Pine oil, scotch (Pinussylvestris 2906
L.)
Fennel oil, (common)
179 N181 小茴香油(普通小茴香油) (Foeniculum 2481
vulgare Mill)
Almond oil, bitter (Prunus
180 N182 苦杏仁油 amygdalus) 2046
181 N183 阿魏油 Asafoetida oil (Ferulaasafoetida 2108
L.)
Cassie absolute
182 N184 金合欢净油 (Acaciafarnesiana 2260
(L.) Willd.)
119
GB2760—2011
表 B.2(续)
Parsley leaf oil (Petroselinum

183 N185 欧芹叶油 Crispum.) 2836
184 N186 松针油 Pine needle oil (Abies spp.) 2905
Boronia absolute (Boronia
185 N187 波罗尼花净油 megastigma Nees) 2167
Bois de rose oil
186 N188 玫瑰木油 (Anibarosaeodora 2156
Ducke)
Palmarosa oil
187 N189 玫瑰草油 (Cymbopogonmartini 2831
(Roxb.) stapf)
Citronella oil
188 N190 香茅油 (Cymbopogonnardus 2308
Rendle)
Rosemary oil (Rosemarinus
189 N191 迷迭香油 officinalis L.) 2992
Balsam fir oil (Abiesbalsamea (L.)
190 N192 香脂冷杉油 Mill.) 2114
Balsam fir oleoresin
191 N193 香脂冷杉油树脂 (Abiesbalsamea 2115
(L.) Mill.)
192 N194 胡萝卜籽油 Carrot seed oil (Daucuscarota L.) 2244
Chamomile flower oil (Roman)
193 N195 春黄菊花油(罗马) (Anthemisnobilis L.) 2275
Chamomile flower absolute
194 N196 春黄菊净油(提取物)(罗马) (extract) 2274
(Roman) (Anthemisnobilis L.)
Cascara bitterless extract
195 N197 药鼠李提取物 (Rhamnus 2253
purshiana DC.)
196 N198 荜澄茄油 Cubeb oil (Pipercubeba L.f.) 2339
197 N199 胡薄荷油(欧亚薄荷油) Pennyroyal oil (Menthapulegium 2839
L.)
Lovage oil (Levisticumofficinale
198 N200 圆叶当归油(欧当归油) Koch.) 2651
Horehound extract (Marrubium
199 N201 夏至草提取物 vulgare L.) 2581
200 N202 莫哈弗丝兰提取物 Yucca mohave extract (Yucca 3121
spp.)
Kelp (Laminaria and Kereocystis
201 N203 海草(藻)提取物 spp.) 2606
202 N204 海索草油 Hyssop oil (Hyssopusofficinalis 2591
203 N205 莳萝草油(莳萝油) L.)
Dill herb oil 2383
(Anethumgraveolens)
Balsam peru (Myroxylonpereirae
204 N206 秘鲁香脂 Klotzsch) 2116
205 N207 格蓬油 Galbanum oil (Ferulagalbaniflua) 2501
206 N208 脂檀油 Amyris oil (Amyrisbalsamifera L.) —
Mimosa absolute
207 N209 银白金合欢净油(含羞草净油) (Acaciadecurrens 2755
Will. Var. dealbata)
120
GB2760—2011
表 B.2(续)
Elder flower absolute (Sambucus

208 N210 接骨木花净油 canadensis L. and S.nigra L.) —
Marjoram oil, sweet
甘牛至油 (Majorana hortensis Moench
209 N211 (Origanum 2663
majorana L.))
Gentian root extract
210 N212 黄龙胆根提取物 (Gentianalutea 2506
L.)
Ambrette seed oil (Hibiscus
211 N213 黄葵籽油 abelmoschus L.) 2051
Cherry bark extract (wild)
212 N214 野黑樱桃树皮提取物 (Prunus 2276
serotina Ehrh.)
213 N215 黑胡椒油 Pepper oil, black (Pipernigrum L.) 2845
214 N216 葛缕籽油 Caraway seed oil (Carumcarvi L.) 2238
215 N217 榄香香树脂 Elemi resinoid (Canarium ssp.) 2407
Immortelle extract (Helichrysum
216 N218 蜡菊提取物 angustifolium DC.) 2592
217 N219 蜜蜂花油 Balm oil (Melissaofficinalis L.) 2113
218 N220 d-樟脑 d-Camphor 2230
Orange flower absolute (Citrus
219 N221 橙花净油 aurantium L. subsp. amara) 2818
Naringin extract (Citrusparadisi
220 N222 橙苷(柚皮甙提取物) Macf.) 2769
Spike lavender oil (Lavandula
221 N223 穗薰衣草油 latifolia L.) 3033
Genet absolute
222 N224 鹰爪豆净油 (Spartiumjunceum 2504
L.)
Daidai peel oil (Citrusaurantium
223 N225 玳玳果皮油 L. 3823
‘Daidai’)
Orange oil, sweet cold pressed
224 N226 甜橙油(橙皮压榨法) (citrus 2825
sinensis(L.)osbeck)
Bush red pepper oleoresin
225 N227 小米辣椒油树脂 (Capsicum 2234
frutescens L.)
226 N228 丁香茎油 Clove stem oil (Eugenia spp.) 2328
227 N229 大茴香油(茴芹油) Anise oil (Pimpinellaanisum L.) 2094
228 N230 l-天冬酰胺 l-Asparagine —
Mate absolute/extract (Ilex
229 N231 巴拉圭茶净油/提取物 paraguariensis St.Hil.) —
230 N232 白山核桃树皮提取物 Hickory bark extract (Carya spp.) 2577
Guarana extract
231 N233 瓜拉纳提取物 (Paulliniacupana 2536
HBK)
232 N234 甘草根 Licorice root (Glycyrrhizaglabra) 2630
110
GB2760—2011
表 B.2(续)
233 N235 白百里香油 Thyme oil, white (Thymuszygis 3065

234 N236 白胡椒油 L.)
Pepper oil, white (pipernigrum L.) 2851
Pepper oleoresin, white (piper
235 N237 白胡椒油树脂 nigrum L.) 2852
236 N238 白康酿克油 Cognac oil, white 2332
237 N239 白脱酯 Butter esters 2172
238 N240 白脱酸 Butter acids 2171
239 N241 众香果油 Pimenta oil (Pimentaofficinalis) 2018
Benzoin resinoid
240 N242 安息香树脂 (Styraxtonkinensis 2133
Pierre)
Angelica seed oil (Angelica
241 N243 当归籽油 archanglica L.) 2090
Angelica root oil (Angelica
242 N244 当归根油 archangelica L.) 2088
Mace oleoresin/extract (Myristica
243 N245 肉豆蔻衣油树脂/提取物 fragrans Houtt) 2654
Bay leaves,west Indian, extract
244 N246 西印度月桂叶提取物 (Pimentaacris kostel) 2121
Bay leaves, West Indian, oil
245 N247 西印度月桂叶油 (Pimenta 2122
acris kostel)
246 N248 l-阿戊糖 l-Arabinose 3255
247 N249 阿拉伯胶 Arabic gum 2001
Lovage extract
248 N250 欧当归提取物(圆叶当归提取 (Levisticumofficinale 2650
Koch)
249 N251 物)
欧芹油树脂 Parsley oleoresin (Petroselinum 2837
250 N252 油酸 spp.)
Oleic acid 2815
Quassia extract
251 N253 苦木提取物 (Picrasmaexcelsa 2971
(sw.) planch. Quassiaamara L.)
Orange leaf absolute (Citrus
252 N254 苦橙叶净油 aurantium L.) 2820
Orange oil, bitter
253 N255 苦橙油 (Citrusaurantium 2823
L.)
Cinchona bark (yellow)
254 N256 金鸡纳树皮 (Cinchona 2283
spp.)
Jambu oleoresin
255 N257 金钮扣油树脂 (Spilanthesacmelia 3783
Oleracea)
256 N258 奎宁盐酸盐 Quinine hydrochloride 2976
257 N259 枯茗油 Cumin oil (Cuminumcyminum L.) 2340
258 N260 洋葱油树脂 Onion oleoresin (Alliumcepa L.) —
259 N261 茶树油 Tea tree oil 3902
(Melaleucaalternifolia)
111
GB2760—2011
表 B.2(续)
Lime oil, expressed terpeneless

260 N262 除萜白柠檬油 (Citrusaurantifolia Swingle) 2632
Orange peel oil, sweet,
261 N263 除萜甜橙皮油 terpeneless 2826
(Citrussinensis L.Osbeck)
Dill seed, Indian (Anethumsowa
262 N264 莳萝籽 D.C.) 2384
Mustard extract/oleoresin, yellow
263 N265 黄芥末提取物/黄芥末油树脂 (Brassica spp.) —
Mustard extract, brown (Brassica
264 N266 棕芥末提取物 spp.) —
265 N267 焦木酸 Pyroligneous acid 2967
Perilla leaf oil (Shiso oil) (Perilla
266 N268 紫苏油 frutescens) 4013
Grapefruit oil terpenes (Citrus
267 N269 葡萄柚油萜烯 paradisi Macf) —
Pepper oleoresin/extract black
268 N270 黑胡椒油树脂/黑胡椒油提取 (Piper 2846
物 nigrum L.)
Elemi oil/extract/ resinoid
榄香油/提取物/香树脂 (Canariumcimmune or Iuzonicum
269 N271 Miq) 2408
Beeswax absolute (ApisMellifera

270 N272 蜂蜡净油 L.) 2126
271 N273 赖百当净油(岩蔷薇净油) Labdanum absolute (Cistus spp.) 2608
272 N274 鼠尾草油 Sage oil (Salviaofficinalis L.) 3001
Helichrysum absolute
273 N275 蜡菊净油 (Helichrysum —
augustifolium)
274 N276 糖蜜提取物 Molasses extract —
275 N277 檀香醇(α-, β-) Santalol, α- and β- 3006
Yerba santa fluid extract
276 N278 山达草流浸膏 (Eriodictyon 3118
californicum (Hook and Arn) Torr)
277 N279 苜蓿提取物 Alfalfa extract (Medicagosativa 2013
278 N280 众香子 L.)
Allspice (Pimentaofficinalis Lind 2017
L.)
Allspice oleoresin/extract
279 N281 众香子油树脂/提取物 (Pimenta 2019
officinalis Lind L.)
Ambrette seed absolute
280 N282 黄葵籽净油 (Hibiscus 2050
abelmoschus L.)
Balsam oil, Peru
281 N283 秘鲁香膏油 (Myroxylonpereirae 2117
Klotzsch)
282 N284 罗勒提取物 Basil extract (Ocimumbasilicum 2120
L.)
Celery seed extract solid (Apium
283 N285 芹菜籽提取物(固体) graveolens L.) 2269
112
GB2760—2011
表 B.2(续)
Celery seed (CO2) Extract

284 N286 芹菜籽(CO2)提取物 (Apium graveolens L.) 2270
Chamomile flower oil
285 N287 母菊油(匈牙利春黄菊油) (Hungarian) 2273
(Matricariachamomilla L.)
Cinchona bark extract (yellow)
286 N288 黄色金鸡纳树皮提取物 (Cinchona spp.) 2284
287 N289 丁香花蕾油树脂 Clove bud oleoresin (Eugenia 2324
spp.) tops red extract solid
Clover
288 N290 红三叶草提取物(固体) (Trifoliumpratense L.) 2326
Dandelion fluid extract
289 N291 蒲公英流浸膏 (Taraxacum 2357
spp.)
Dandelion root solid extract
290 N292 蒲公英根固体提取物 (Taraxacum spp.) 2358
291 N293 加拿大飞蓬草油 Fleabane 2409
oil(Erigeroncanadensis)
Mountain maple extract solid
292 N294 穗花槭提取物(固体) (Acerspicatum Lam.) 2757
293 N295 芸香油 Rue oil (Rutagraveolens L.) 2995
Sage oleoresin/extract (Salvia
294 N296 鼠尾草油树脂/提取物 officinalis L.) 3002
295 N297 菝葜提取物 Sarsaparilla extract (Smilax spp.) 3009
Turpentine, steam-distilled (Pinus
296 N298 水蒸气蒸馏松节油 spp.) 3089
Valerian root extract (Valeriana
297 N299 缬草根提取物 officinalis L.) 3099
298 N300 香荚兰油树脂 Vanilla oleoresin 3106
(Vanillafragrans)
Violet leaves absolute
299 N301 紫罗兰叶净油 (Violaodorata 3110
L.)
Wormwood oil
300 N302 洋艾油 (Artemisiaabsinthium 3116
L.)
301 N303 玫瑰茄 Roselle (Hibiscussabdariffa L.) —
302 N304 桔柚油 Tangelo oil —
Tuberose absolute (Polianthes
303 N305 晚香玉净油 tuberosa L.) —
Chestnut leaves extract
304 N306 美国栗树叶提取物 (Castanea —
dentate (Marsh.) Borkh.)
Copaiba oil (South American
305 N307 古巴香脂油 spp. of —
Copaifera)
Damiana leaves (Turneradiffusa
306 N308 达迷草叶 Willd.) —
113
GB2760—2011
表 B.2(续)
SN Chinese Name of English Name of FEMA
Codin Perfume Perfume No.
g
Chamomile flower absolute

匈牙利春黄菊(母菊)花净油 (Hungarian)
307 N309 (Matricariachamomilla —
L.)
Elder flowers extract (Sambucus
308 N310 接骨木花提取物 canadensis L. and S. nigra L.) —
309 N311 防风根油 Opoponax oil (Commiphora ssp.) —
310 N312 藏红花提取物 Saffron extract (Crocussativus L.) 2999
311 N313 香叶提取物 Geranium extract (Pelargonlium —
spp.)
Fenugreek oleoresin
312 N314 胡芦巴油树脂 (Trigonellafoenum-graecum L.) 2486
Lemon extract (Citruslimon (L.)
313 N315 柠檬提取物 Burm.f.) 2623
314 N316 德国鸢尾树脂 Orris resinoid (Irisgermanical L.) —
Tamarind extract
315 N317 罗望子提取物(浸膏) (Tamarindusindica —
L.)
Horseradish oil (Armoracia
316 N318 辣根油 lapathifolia Gilib) —
Fenugreek seed extract
317 N319 胡芦巴籽浸膏 (Trigonella 2485
foenum-graecum L.)
318 N320 芹菜叶油 Celery leaf oil (Apiumgraveolens —
319 N321 柏木油萜烯 L.)
Cedarwood oil terpenes —
Nutmeg oleoresin (Myristica
320 N322 肉豆蔻油树脂 fragrans Houtt) —
321 N323 八角茴香 Anise star (Illicumverum Hook.F.) 2095
Coriander oil/oleoresin
322 N324 芫荽油/油树脂 (Coriandrum 2334
sativum L.)
Fenugreek (Trigonella
323 N325 胡芦巴 foenum-graecum L.) 2484
324 N326 韭葱油 Leek oil (Alliumporrum) —
Orange peel extract, sweet
325 N327 甜橙皮提取物 (Citrus 2824
sinensis (L.) Osbeck)
326 N328 牛至 Origanumvulgare 2660
327 N329 香橙皮油 Citrusjunos peel oil 2318
328 N330 海藻净油 Algues absolute —
329 N331 墨西哥牛至油树脂 Oregano oleoresin (Lippia spp.) 2827
Glycyrrhizin, ammoniated
330 N332 甘草酸胺 (Glycyrrhiza spp.) 2528
Savory winter oil
331 N333 冬香草油 (Saturejamontana 3016
L.)
332 N334 安息香 Styrax (Liquidambar spp.) 3036
114
GB2760—2011
表 B.2(续)
Asafoetida fluid extract (Ferula

333 N335 阿魏液态提取物(流浸膏) assafoetida L.) 2106
Peach tree leaf absolute (Prunus
334 N336 桃树叶净油 persica L.Batsch) —
Dittany of crete (Origanum
335 N337 白藓牛至 dictamnus L.) 2399
336 N338 酒花油 Hops oil (Humuluslupulus L.) 2580
337 N339 赖百当油 Labdanum oil (Cistusladaniferus) 2609
Lavender absolute (Lavandula
338 N340 薰衣草净油 angustidolia) 2620
Opoponax extract resinoid
339 N341 没药树脂提取物 (Commiphora ssp.) —
Ash bark, prickly, extract
340 N342 花椒提取物 (Xanthoxylum spp.) 2110
341 N343 蓖麻油 Castor oil (Ricinuscommunis) 2263
Catechu powder (Acaciacatechu
342 N344 儿茶粉 Willd.) 2265
Wormwood (Artemisiaabsinthium
343 N345 苦艾 L.) 3114
Neroli bigarade oil
344 N346 苦橙花油 (Citrusaurantium 2771
L.)
Ghatti gum (Anogeissuslatifolia
345 N347 达瓦树胶 Wall.) 2519
Wormwood extract (Artemisia
346 N348 苦艾提取物 absinthium L.) 3115
Juniper extract
347 N349 刺柏提取物 (Juniperuscommunis 2603
L.)
Licorice extract powder
348 N350 甘草提取物(粉) (Glycyrrhiza 2629
glabra L.)
349 N351 甜菜碱(天然提取) Betaine (Natural Extract) 4223
350 N352 松焦油 Pine tar oil (Pinus spp.) 2907
351 N353 橡苔净油 Oakmoss absolute(Evernia spp.) 2795
Scotch spearmint oil (Mentha
352 N354 苏格兰留兰香油 cardiaca L.) 4221
Hyssop extract
353 N355 海索草提取物(神香草提取物) (Hyssopusofficinalis 2590
L.)
Angostura extract (Galipea
354 N356 安古树皮提取物 offincinalis Hancock) 2092
Chamomile (German) extract
355 N357 德国春黄菊花(母菊花)提取物 (Matricariachamomilla L.) —
356 N358 石榴果汁浓缩物 Pomegranate concentrate —
115
GB2760—2011
表 B.2(续)
357 N359 L-苏氨酸 L-Threonine —

358 N360 L-丝氨酸 L-Serine —
Civet absolute (Viverra civetta
359 N361 灵猫净油 Schreber V. zibetha Schreber) 2319
360 N362 胭脂树提取物 Annatto extract (Bixaorellana L.) 2103
361 N363 卡黎皮提取物 Cascarilla bark extract (Croton 2254
spp.)
Cinnanon bark oil/oleoresin
362 N364 肉桂皮油/油树脂 (Cinnamomaum spp.) 2290
363 N365 刺梧桐树胶 Karaya gum (Sterculiaurens) 2605
Petitgrain mandarin oil (Citrus
364 N366 桔叶油 reticulate Blanco var. mandarin) 2854
Pine needle oil, dwarf, oil
欧洲山松针叶油 (Pinus mugoturra var. pumilio
365 N367 (Haenke) 2904
Zenari)
366 N368 玫瑰果籽提取物 Rose hips extract (Rosa spp.) 2990
Savory summer oil (Satureja
367 N369 夏香草油 hortensis L.) 3013
Snakeroot oil, Canadian (Asarum
368 N370 加拿大细辛油 canadense L.) 3023
369 N371 单宁酸 Tannic acid 3042
370 N372 黄蓍胶 Tragacanth gum (Astragalus 3079
spp.)
Marjoram oleoresin/extract
甘牛至油树脂/提取物 (Majorana hortensis Moench
371 N373 (Origanummajorana L.) ) 2659
Grains of paradise extract

摩洛哥豆蔻提取物 (Aframomummelegueta
372 N374 (Rosc.) K. Schum) 2529
373 N375 橙皮素 Hesperetin 4313

374 N376 根皮素 Phloretin 4390
375 N377 芝麻(CO2)提取物 Sesame CO2 extract —
376 N378 芝麻蒸馏物 Sesame dist. —
377 N379 干制鲣鱼(CO2)提取物 Katsuobushi CO2 extract —
378 N380 郎姆酒净油 Rum absolute —
379 N381 豆豉油树脂 Toushi oleoresin (Douchi —
380 N382 药蜀葵 oleoresin)
Althea root (Altheaofficinalis L.) 2048
381 N383 香蜂草 Balm (Melissaofficinalis L.) 2111
Cajeput oil (Melaleucacajuputi
382 N384 白千层油 Powell) 2225
383 N385 中国肉桂 Cassia (Cinnamomumcassia 2256
384 N386 丁香 Blume) (Eugenia spp.)
Cloves 2327
385 N387 玉米穗丝 Corn silk (Zeamays L.) 2335
116
GB2760—2011
表 B.2(续)
386 N388 毕澄茄 Cubebs (Pipercubeba L. f.) 2338

387 N389 芦荟提取物 Aloe extract (Aloe spp.) 2047
388 N390 龙涎香酊 Ambergris tincture 2049
Ambrette tincture (Hibiscus
389 N391 黄葵酊 abelmoschus L.) 2052
Swallowroot
390 N392 燕根(萝藦科植物)提取物 (Decalepishamiltonii) 4283
extract
391 N393 红枣浸膏 date concrete (Ziziphusjujuba) —
392 N394 高倍天然苹果香料 Folded Apple Essence —
β-Guaiene
393 N395 β-愈疮木烯 Guaia-1(5),7(11)-diene —
Algin (Laminaria spp. and other
394 N396 褐藻胶 kelps) 2014
massoia bark oil (Cryptocarya
395 N397 香厚壳桂皮油 massoio) 3747
396 N398 (-)-高圣草酚钠盐 (-)-homoeriodyctiol sodium salt 4228
397 N399 酶处理异槲皮苷 isoquercitrin, enzymatically 4225
398 N400 葡萄籽提取物 modified
grape seed extract (Vitisvinifera) 4045
399 N401 留兰香提取物 spearmint extract (Menthaspicata 3031
400 N402 杂醇油(精制过) L.)
Fusel oil, refined 2497
117
GB2760—2011
Table b.3 The list of synthetic perfume allowed for food
FEMA No.
SN Codi Origin Chinese Name of English Name of
ng al Perfume Perfume
coding
1,2-Propanediol (Propylene
1 S000 I1001 1,2-丙二醇 glycol) 2940
1
2 S000 I1002 丙三醇(甘油) 1,2,3-Propanetriol (Glycerol) 2525
3 2
S000 I1003 异丙醇 Isopropyl alcohol 2929
4 3
S000 I1004 正丁醇 1-Butanol (Butyl alcohol) 2178
5 4
S000 I1005 异丁醇 Isobutyl alcohol 2179
6 5
S000 I1006 正戊醇 1-Pentanol (Amyl alcohol) 2056
7 6
S000 I1007 2-戊醇 2-Pentanol 3316
8 7
S000 I1008 异戊醇 Isoamyl alcohol 2057
9 8
S000 I1009 1-戊烯-3-醇 1-Penten-3-ol 3584
10 9
S001 I1010 正己醇 1-Hexanol (Hexyl alcohol) 2567
11 0
S001 I1011 2-己烯-1-醇 2-Hexen-1-ol 2562
12 1
S001 I1012 4-己烯-1-醇 4-Hexen-1-ol 3430
13 2
S001 I1013 正庚醇 1-Heptanol (Heptyl alcohol) 2548
14 3
S001 I1014 正辛醇 1-Octanol (Octyl alcohol) 2800
15 4
S001 I1015 2-辛醇 2-Octanol 2801
16 5
S001 I1016 1-辛烯-3-醇 1-Octen-3-ol 2805
17 6
S001 I1017 顺式-5-辛烯-1-醇 cis-5-Octen-1-ol 3722
18 7
S001 I1018 正壬醇 1-Nonanol (Nonyl alcohol) 2789
19 8
S001 I1019 顺式-6-壬烯-1-醇 cis-6-Nonen-1-ol 3465
20 9
S002 I1020 反式-2-壬烯-1-醇 trans-2-Nonen-1-ol 3379
21 0
S002 I1021 2,6-壬二烯-1-醇 2,6-Nonadien-1-ol 2780
22 1
S002 I1022 正癸醇 1-Decanol (Decyl alcohol) 2365
23 2
S002 I1023 十一醇 Undecyl alcohol 3097
24 3
S002 I1024 月桂醇(十二醇) Lauryl alcohol (Dodecyl 2617
25 4
S002 I1025 1-十六醇 alcohol)
1-Hexadecanol 2554
26 5
S002 I1026 小茴香醇 Fenchyl alcohol 2480
27 6
S002 I1027 叶醇(顺式-3-己烯-1-醇) Leaf alcohol (cis-3-Hexen-1- 2563
28 7
S002 I1028 龙脑 ol)
Borneol 2157
29 8
S002 I1030 芳樟醇 Linalool 2635
30 9
S003 I1031 氧化芳樟醇 Linalool oxide 3746
31 0
S003 I1032 异胡薄荷醇 Isopulegol 2962
1 Styralyl alcohol (α-
32 S003 I1033 苏合香醇(α-甲基苄醇) Methylbenzyl 2685
2 alcohol)
33 S003 I1034 苯甲醇 Benzyl alcohol 2137
34 3
S003 I1035 苯乙醇 Phenethyl alcohol 2858
35 4
S003 I1036 苯丙醇 Phenylpropyl alcohol 2885
36 5
S003 I1037 玫瑰醇 Rhodinol 2980
6 118
GB2760—2011
表 B.3(续)
SN Codi Original Chinese Name of English Name of FEMA No.
ng coding Perfume Perfume
37 S003 I1038 α-松油醇 α-Terpineol 3045
38 7
S003 I1039 金合欢醇 Farnesol 2478
39 8
S003 I1040 香叶醇 Geraniol 2507
40 9
S004 I1041 dl-香茅醇 dl-Citronellol 2309
41 0
S004 I1042 茴香醇 Anisyl alcohol 2099
42 1
S004 I1043 肉桂醇 Cinnamic alcohol 2294
43 2
S004 I1044 α-紫罗兰醇(甲位紫罗兰醇) α-Ionol 3624
44 3
S004 I1045 β-紫罗兰醇(乙位紫罗兰醇) β-Ionol 3625
45 4
S004 I1046 二氢-β-紫罗兰醇 Dihydro-β-ionol 3627
46 5
S004 I1047 橙花醇 Nerol 2770
47 6
S004 I1048 橙花叔醇 Nerolidol 2772
48 7
S004 I1049 二甲基苄基原醇 Dimethyl benzyl carbinol 2393
49 8
S004 I1050 正丙醇 1-Propanol (Propyl alcohol) 2928
50 9
S005 I1051 3-己醇 3-Hexanol 3351
51 0
S005 I1052 1-己烯-3-醇 1-Hexen-3-ol 3608
52 1
S005 I1053 2-乙基己醇 2-Ethyl-1-hexanol 3151
53 2
S005 I1054 2-庚醇 2-Heptanol 3288
54 3
S005 I1055 3-辛醇 3-Octanol 3581
55 4
S005 I1056 顺式-3-辛烯-1-醇 cis-3-Octen-1-ol 3467
56 5
S005 I1057 2-十一醇 2-Undecanol 3246
57 6
S005 I1058 对, α-二甲基苄醇 p, α-Dimethylbenzyl alcohol 3139
58 7
S005 I1059 对-异丙基苄醇 p-Isopropylbenzyl alcohol 2933
59 8
S005 I1060 对, α, α-三甲基苄醇 p, α, α-Trimethylbenzyl 3242
60 9
S006 I1061 β-石竹烯醇 alcohol
β-Caryophyllene alcohol -
61 0
S006 I1062 龙蒿脑 Estragole 2411
62 1
S006 I1063 四氢香叶醇 Tetrahydrogeraniol 2391
63 2
S006 I1064 二氢香芹醇 Dihydrocarveol 2379
64 3
S006 I1065 1-p-Menthen-4-ol 2248
1-对- 烯-4-醇
65 4
S006 I1066 紫苏醇 Perilla alcohol 2664
66 5
S006 I1067 薄荷脑 (dl-薄荷脑, l-薄荷脑) Menthol (dl-Menthol, l- 2665
6 3-(l-薄荷氧基)-2-甲基-1,2-丙 Menthol)
3-(l-Menthoxy)-2-
67 S006 I1068 二 methylpropan 3849
7 醇 e-1,2-diol
68 S006 I1069 3,5,5-三甲基环己醇 3,5,5-Trimethylcyclohexanol 3962
69 8
S006 I1070 顺式-2-壬烯-1-醇 cis-2-Nonen-1-ol 3720
9 E,E-2,4-Decadien-1-ol
70 S007 I1071 反式,反式-2,4-癸二烯醇 (trans,trans-2,4-Decadien-1- 3911
0 ol)
71 S007 I1072 反式-2-辛烯-4-醇 (E)-2-Octen-4-ol 3888
72 1
S007 I1073 p-Menth-3-en-1-ol 3563
对- -3-烯-1醇
2 Menthadienol
73 S007 I1074 对- -1,8(10)二烯-9-醇 (p-mentha-1,8(10)-dien-9-ol) -
3
74 S007 I1075 柏木烯醇 Cedrenol -
4
119
GB2760—2011
表 B.3(续)
Dehydrolinalool
脱氢芳樟醇 ((E)-3,7-Dimethyl-1,5,7-
75 S007 I1076 octatrie n-3-ol) 3830
5
76 S007 I1077 d-木糖 d-Xylose 3606
77 6
S007 I1078 d-核糖 d-Ribose 3793
78 7
S007 I1079 l-鼠李糖 l-Rhamnose 3730
79 8
S007 I1080 二苯醚 Diphenyl ether 3667
80 9
S008 I1081 对-甲酚甲醚 p-Cresyl methyl ether 2681
81 0
S008 I1082 异丁香酚甲醚 iso-Eugenyl methyl ether 2476
82 1
S008 I1083 甲基苯乙醚 Methyl phenethyl ether 3198
83 2
S008 I1084 朗姆醚(乙醇氧化水合物) Rum ether (Ethyl 2996
84 3
S008 I1085 仲丁基乙醚 oxyhydrate)
sec-Butyl ethyl ether 3131
85 4
S008 I1086 乙基苄基醚 Ethyl benzyl ether 2144
86 5
S008 I1087 大茴香醚 Anisole 2097
87 6
S008 I1088 邻-甲基大茴香醚 o-Methylanisole 2680
88 7
S008 I1089 橙花醚 Nerol oxide 3661
89 8
S008 I1090 2,4-二甲基大茴香醚 2,4-Dimethylanisole 3828
90 9
S009 I1091 香兰基乙醚 Vanillyl ethyl ether 3815
91 0
S009 I1101 丁香酚 Eugenol 2467
92 1
S009 I1102 异丁香酚 Isoeugenol 2468
93 2
S009 I1103 甲基丁香酚 Methyl eugenol 2475
94 3
S009 I1104 对-甲酚 p-Cresol 2337
95 4
S009 I1105 邻-甲酚 o-Cresol 3480
96 5
S009 I1106 间-甲酚 m-Cresol 3530
97 6
S009 I1107 百里香酚 Thymol 3066
98 7
S009 I1108 麦芽酚 Maltol 2656
99 8
S009 I1109 苯酚 Phenol 3223
100 9
S010 I1110 2-甲氧基-4-甲基苯酚 2-Methoxy-4-methylphenol 2671
101 0
S010 I1111 对-乙基苯酚 p-Ethylphenol 3156
102 1
S010 I1112 2-甲氧基-4-乙烯基苯酚 2-Methoxy-4-vinylphenol 2675
103 2
S010 I1113 对-二甲氧基苯 p-Dimethoxybenzene 2386
104 3
S010 I1114 愈疮木酚 Guaiacol 2532
105 4
S010 I1115 4-乙基愈疮木酚 4-Ethylguaiacol 2436
5 Benzaldehyde propylene
106 S010 I1116 苯甲醛丙二醇缩醛 glycol 2130
6 acetal
107 S010 I1117 2-异丙基苯酚 2-Isopropylphenol 3461
108 7
S010 I1118 2,6-二甲基苯酚 2,6-Xylenol 3249
109 8
S010 I1119 2,6-二甲氧基苯酚 2,6-Dimethoxyphenol 3137
110 9
S011 I1120 间苯二酚 Resorcinol 3589
111 0
S011 I1121 香芹酚 Carvacrol 2245
112 1
S011 I1122 2-甲氧基-4-丙基苯酚 2-Methoxy-4-propylphenol 3598
2
120
GB2760—2011
表 B.3(续)
113 S011 I1123 2,5-二甲基苯酚 2,5-Xylenol 3595

114 3
S011 I1124 对-乙烯基苯酚 p-Vinylphenol 3739
115 4
S011 I1131 乙醛 Acetaldehyde 2003
116 5
S011 I1132 乙醛二乙缩醛 Acetaldehyde diethyl acetal 2002
117 6
S011 I1133 丙醛 Propionaldehyde 2923
118 7
S011 I1134 3-(2-呋喃基)丙烯醛 3-(2-Furyl)acrolein 2494
119 8
S011 I1135 丁醛 Butyraldehyde 2219
120 9
S012 I1136 2-甲基丁醛 2-Methylbutyraldehyde 2691
121 0
S012 I1137 2-甲基-2-丁烯醛 2-Methyl-2-butenal 3407
122 1
S012 I1138 2-苯基-2-丁烯醛 2-Phenyl-2-butenal 3224
123 2
S012 I1139 戊醛 Valeraldehyde 3098
124 3
S012 I1140 异戊醛 Isovaleraldehyde 2692
125 4
S012 I1141 2-甲基戊醛 2-Methylvaleraldehyde 3413
126 5
S012 I1142 2-戊烯醛 2-Pentenal 3218
127 6
S012 I1143 2-甲基-2-戊烯醛 2-Methyl-2-pentenal 3194
128 7
S012 I1144 4-甲基-2-苯基-2-戊烯醛 4-Methyl-2-phenyl-2- 3200
129 8
S012 I1145 2,4-戊二烯醛 pentenal
2,4-Pentadienal 3217
130 9
S013 I1146 己醛 Hexanal 2557
131 0
S013 I1147 2-己烯醛(叶醛) 2-Hexenal (Leaf aldehyde) 2560
132 1
S013 I1148 顺式-3-己烯醛 cis-3-Hexenal 2561
133 2
S013 I1149 5-甲基-2-苯基-2-己烯醛 5-Methyl-2-phenyl-2-hexenal 3199
134 3
S013 I1150 2-异丙基-5-甲基-2-己烯醛 2-Isopropyl-5-methyl-2- 3406
135 4
S013 I1151 反式,反式-2,4-己二烯醛 hexenal
trans,trans-2,4-Hexadienal 3429
136 5
S013 I1152 庚醛 Heptyl aldehyde 2540
137 6
S013 I1153 4-庚烯醛 4-Heptenal 3289
138 7
S013 I1154 反式-2-庚烯醛 trans-2-Heptenal 3165
139 8
S013 I1155 2,6-二甲基-5-庚烯醛 2,6-Dimethyl-5-heptenal 2389
140 9
S014 I1156 2,4-庚二烯醛 2,4-Heptadienal 3164
141 0
S014 I1157 辛醛 Octylaldehyde 2797
142 1
S014 I1158 2-辛烯醛 2-Octenal 3215
143 2
S014 I1159 反式,反式-2,4-辛二烯醛 trans,trans-2,4-Octadienal 3721
144 3
S014 I1160 反式,反式-2,6-辛二烯醛 Trans,trans-2,6-Octadienal 3466
145 4
S014 I1161 壬醛 Nonanal 2782
5 Methylnonylacetaldehyde
146 S014 I1162 甲基壬乙醛(2-甲基十一醛) (2-Methylundecanal) 2749
6
147 S014 I1163 2-壬烯醛 2-Nonenal 3213
148 7
S014 I1164 顺式-6-壬烯醛 cis-6-Nonenal 3580
8 2,4-壬二烯醛(反式-2-反式-4- 2,4-Nonadienal
149 S014 I1165 壬 (trans-2-trans-4-Nonadienal) 3212
9 二烯醛)
150 S015 I1166 反式-2-顺式-6-壬二烯醛 Nona-2-trans-6-cis-dienal 3377
151 0
S015 I1167 甲酸桃金娘烯酯 Myrtenyl formate 3405
1
121
GB2760—2011
表 B.3(续)
152 S015 I1168 正癸醛(癸醛) n-Decyl aldehyde (Decanal) 2362

153 2
S015 I1169 2-癸烯醛 2-Decenal 2366
154 3
S015 I1170 2,4-癸二烯醛 2,4-Decadienal 3135
155 4
S015 I1171 十一醛 Undecanal 3092
156 5
S015 I1172 2-十一烯醛 2-Undecenal 3423
157 6
S015 I1173 2,4-十一碳二烯醛 2,4-Undecadienal 3422
158 7
S015 I1174 月桂醛 Lauric aldehyde 2615
159 8
S015 I1175 2-十二碳烯醛 2-Dodecenal 2402
160 9
S016 I1176 反式-2-顺式-6-十二碳二烯醛 2-trans-6-cis-Dodecadienal 3637
161 0
S016 I1177 十四醛 Tetradecyl aldehyde 2763
1 Peach aldehyde
162 S016 I1178 桃醛(γ-十一烷内酯) (γ-Undecalactone) 3091
2
163 S016 I1179 大茴香醛 p-Anisaldehyde 2670
164 3
S016 I1180 水杨醛 Salicylaldehyde 3004
165 4
S016 I1181 苯甲醛 Benzaldehyde 2127
5 甲基苯甲醛(邻、对、间位混
166 S016 I1182 合 Tolualdehydes(mixed o, m, 3068
6 物) p)
167 S016 I1183 3,4-二甲氧基苯甲醛 3,4- 3109
168 7
S016 I1184 苯乙醛 Dimethoxybenzenecarbonal
Phenylacetaldehyde 2874
8 Phenylacetaldehyde
169 S016 I1185 苯乙醛二甲缩醛 dimethyl 2876
9 acetal
Phenylpropyl aldehyde
170 S017 I1186 苯丙醛(3-苯基丙醛) (3-Phenylpropionaldehyde) 2887
0
171 S017 I1187 枯茗醛 Cuminaldehyde 2341
172 1
S017 I1188 香兰素 Vanillin 3107
173 2
S017 I1189 香茅醛 Citronellal 2307
174 3
S017 I1190 柠檬醛 Citral 2303
4
175 S017 I1191 洋茉莉醛(胡椒醛) Heliotropin (Piperonal) 2911
176 5
S017 I1192 肉桂醛 Cinnamic aldehyde 2286
6 Cinnamaldehyde ethylene
177 S017 I1193 乙二醇缩肉桂醛 glycol 2287
7 acetal
178 S017 I1194 紫苏醛 Perillaldehyde 3557
179 8
S017 I1195 对- -1-烯-9-醛 p-Menth-1-en-9-al 3178
9
180 S018 I1196 糠醛 Furfural 2489
181 0
S018 I1197 5-甲基糠醛 5-Methylfurfural 2702
182 1
S018 I1198 1,1-二甲氧基乙烷 1,1-Dimethoxyethane 3426
2 2,6,6-三甲基环己-1,3-二烯基 (2,6,6-Trimethylcyclohexa-
183 S018 I1199 甲 1,3-d 3389
3 醛 ienyl)- methanal
184 S018 I1200 异丁醛 Isobutyraldehyde 2220
185 4
S018 I1201 顺式-4-己烯醛 cis-4-Hexenal 3496
186 5
S018 I1202 顺式-5-辛烯醛 cis-5-Octenal 3749
6
122
GB2760—2011
表 B.3(续)
187 S018 I1203 4-癸烯醛 4-Decenal 3264

188 7
S018 I1204 反式,反式-2,4-十二碳二烯醛 trans,trans-2,4-Dodecadienal 3670
189 8
S018 I1205 2-十三烯醛 2-Tridecenal 3082
190 9
S019 I1206 4-乙基苯甲醛 4-Ethylbenzaldehyde 3756
0 2-Hydroxy-4-
191 S019 I1207 2-羟基-4-甲基苯甲醛 methylbenzaldehy 3697
1 de
192 S019 I1208 邻-甲氧基肉桂醛 o-Methoxycinnamaldehyde 3181
193 2
S019 I1209 龙脑烯醛 Campholenic aldehyde 3592
194 3
S019 I1210 α-己基肉桂醛 α-Hexylcinnamaldehyde 2569
195 4
S019 I1211 香兰素1,2-丙二醇缩醛 Vanillin propylene glycol 3905
5 acetal
Acetaldehyde ethyl
196 S019 I1212 乙醛乙醇顺式-3-己烯醇缩醛 cis-3-hexenyl acetal 3775
6
197 S019 I1213 反式,反式-2,6-壬二烯醛 2-trans-6-trans-Nonadienal 3766
198 7
S019 I1214 2,4,7-癸三烯醛 2,4,7-Decatrienal 4089
199 8
S019 I1215 β-甜橙醛 β-Sinensal 3141
200 9
S020 I1216 4-羟基苯甲醛 4-Hydroxy benzaldehyde 3984
201 0
S020 I1217 邻-甲氧基苯甲醛 o-Methoxybenzaldehyde 4077
202 1
S020 I1218 12-甲基十三醛 12-Methyltridecanal 4005
203 2
S020 I1231 甲乙酮 Methyl ethyl ketone 2170
204 3
S020 I1232 3-羟基-2-丁酮(乙偶姻) 3-Hydroxy-2-butanone 2008
4 (Acetoin)
4-(p-Methoxyphenyl)-2-
205 S020 I1233 4-(对-甲氧基苯基)-2-丁酮 butanon 2672
5 e
206 S020 I1234 4-苯基-3-丁烯-2-酮 4-Phenyl-3-buten-2-one 2881
6 丁二酮 Diacetyl
207 S020 I1235 2,3-丁二酮 2,3-Diketo butane 2370
7
208 S020 I1236 2-戊酮 2-Pentanone 2842
209 8
S020 I1237 1-戊烯-3-酮 1-Penten-3-one 3382
210 9
S021 I1238 2,3-戊二酮 2,3-Pentanedione 2841
0 3-Ethyl-2-hydroxy-2-
211 S021 I1239 3-乙基2-羟基-2-环戊烯-1-酮 cyclopente 3152
1 n-1-one
Methylcyclopentenolone
甲基环戊烯醇酮(3-甲基-2-羟 (3-methyl-2-hydroxy-2-
212 S021 I1240 基 cyclopen ten-1-one) 2700
2 -2-环戊烯-1-酮)
213 S021 I1241 4-己烯-3-酮 4-Hexene-3-one 3352
214 3
S021 I1242 5-甲基-3-己烯-2-酮 5-Methyl-3-hexen-2-one 3409
215 4
S021 I1243 3,4-己二酮 3,4-Hexanedione 3168
216 5
S021 I1244 2-庚酮 2-Heptanone 2544
6 3-Hepten-2-one (Methyl
217 S021 I1245 3-庚烯-2-酮 pentenyl ketone) 3400
7
218 S021 I1246 6-甲基-5-庚烯-2-酮 6-Methyl-5-hepten-2-one 2707
219 8
S021 I1247 1-辛烯-3-酮 1-Octen-3-one 3515
9
123
GB2760—2011
表 B.3(续)
220 S022 I1248 2-壬酮 2-Nonanone 2785
221 0
S022 I1249 2-十一酮 2-Undecanone 3093
222 1
S022 I1250 2-十三酮 2-Tridecanone 3388
223 2
S022 I1251 圆柚酮 Nootkatone 3166
224 3
S022 I1252 l-香芹酮 L-Carvone 2249
225 4
S022 I1253 苯乙酮 Acetophenone 2009
5 4-甲基苯乙酮 4-Methylacetophenone
226 S022 I1254 对-甲基苯乙酮 p-Methylacetophenone 2677
6
227 S022 I1255 对-甲氧基苯乙酮 p-Methoxyacetophenone 2005
228 7
S022 I1256 顺式茉莉酮 cis-Jasmone 3196
8 Raspberry ketone
覆盆子酮(悬钩子酮) (4-(p-Hydroxyphenyl)-2-
229 S022 I1257 butanon e) 2588
9
230 S023 I1258 α-突厥酮 α-Damascone 3659
231 0
S023 I1259 突厥烯酮 Damascenone 3420
232 1
S023 I1260 苯甲醛甘油缩醛 Benzaldehyde glyceryl acetal 2129
233 2
S023 I1261 α-鸢尾酮 α-Irone 2597
234 3
S023 I1262 α-紫罗兰酮 α-Ionone 2594
235 4
S023 I1263 β-紫罗兰酮 β-Ionone 2595
236 5
S023 I1264 dl-樟脑 dl-Camphor -
237 6
S023 I1265 薄荷酮 Menthone 2667
238 7
S023 I1266 d,l-异薄荷酮 d,l-Isomenthone 3460
239 8
S023 I1267 4-(2-呋喃基)-3-丁烯-2-酮 4-(2-Furyl)-3-buten-2-one 2495
9 2-乙基-4-羟基-5-甲基-3(2H)- 2-Ethyl-4-hydroxy-5-methyl-
240 S024 I1268 呋 3(2 3623
0 喃酮 H)-furanone
4,5-二甲基-3-羟基-2,5-二氢呋 4,5-Dimethyl-3-hydroxy-2,5-
241 S024 I1269 喃 dih 3634
1 -2-酮 ydrofuran-2-one
2-Ethyl-3-methyl-4-
2-乙基-3- 甲基-4- 羟基二氢- hydroxydihy dro-
242 S024 I1270 2,5- 2,5-furan-5-one 3153
2 呋喃-5-酮
4,5-二氢-3(2H)噻吩酮(四氢噻 4,5-Dihydro-3-
243 S024 I1271 吩 (2H)thiophenone 3266
3 -3-酮) (Tetrahydrothiophen-3-one)
244 S024 I1272 2-乙基呋喃 2-Ethylfuran 3673
4
245 S024 I1273 2-乙酰基呋喃 2-Acetylfuran 3163
246 5
S024 I1274 2-乙酰基-5-甲基呋喃 2-Acetyl-5-methylfuran 3609
247 6
S024 I1275 丙酮 Acetone 3326
248 7
S024 I1276 1-苯基-1,2-丙二酮 1-Phenyl-1,2-propanedione 3226
8 3,4-Dimethyl-1,2-
249 S024 I1277 3,4-二甲基-1,2-环戊二酮 cyclopentadio 3268
9 ne
3,5-Dimethyl-1,2-
250 S025 I1278 3,5-二甲基-1,2-环戊二酮 cyclopentadio 3269
0 ne
124
GB2760—2011
表 B.3(续)
251 S025 I1279 2,3-己二酮 2,3-Hexanedione 2558

252 1
S025 I1280 1-甲基-2,3-环己二酮 1-Methyl-2,3-cyclohexadione 3305
253 2
S025 I1281 2,2,6-三甲基环己酮 2,2,6- 3473
3 Trimethylcyclohexanone
2,6,6-Trimethylcyclohex-2-
254 S025 I1282 2,6,6-三甲基-2-环己烯-1,4-二 ene-1 3421
4 酮 ,4-dione
255 S025 I1283 3-庚酮 3-Heptanone 2545
256 5
S025 I1284 5-甲基-2-庚烯-4-酮 5-Methyl-2-hepten-4-one 3761
257 6
S025 I1285 6-甲基-3,5-庚二烯-2-酮 6-Methyl-3,5-heptadien-2- 3363
258 7
S025 I1286 2-辛酮 one
2-Octanone 2802
259 8
S025 I1287 3-辛酮 3-Octanone 2803
260 9
S026 I1288 3-辛烯-2-酮 3-Octen-2-one 3416
0 6,10-二甲基-5,9- 十一碳二烯- 6,10-Dimethyl-5,9-
261 S026 I1289 2- undecadien-2 3542
1 酮 -one
262 S026 I1290 2-十五酮 2-Pentadecanone 3724
263 2
S026 I1291 3-甲基环十五酮 3-Methyl-1- 3434
264 3
S026 I1292 环十七-9-烯-1-酮 cyclopentadecanone
Cycloheptadeca-9-en-1-one 3425
265 4
S026 I1293 二苯甲酮 Benzophenone 2134
266 5
S026 I1294 2-羟基苯乙酮 2-Hydroxyacetophenone 3548
267 6
S026 I1295 异弗尔酮 Isophorone 3553
7 二氢茉莉酮(2-戊基-3-甲基-2- Dihydrojasmone(2-Pentyl-3-
268 S026 I1296 环 met 3763
8 戊烯-1-酮) hyl-2-cyclopenten-1-one)
Neohesperidin
269 S026 I1297 新甲基橙皮苷二氢查耳酮 dihydrochalcone 3811
9 Neohesperidin DHC
270 S027 I1298 姜油酮 Zingerone 3124
0 β-Damascone
β-突厥酮(4-(2,6,6-三甲基环己 4-(2,6,6-Trimethylcyclohex-
271 S027 I1299 -1-烯基)丁-2-烯-4-酮) 1-en yl)but-2-en-4-one 3243
1
272 S027 I1300 3-甲硫基丁醛 3-(Methylthio) butanal 3374
273 2
S027 I1301 α-戊基桂醛 α-Amylcinnamaldehyde 2061
274 3
S027 I1302 d-葑酮 d-Fenchone 2479
275 4
S027 I1303 2-甲基四氢呋喃-3-酮 2-Methyltetrahydrofuran-3- 3373
5 one
4-Hydroxy-2,5-dimethyl-
276 S027 I1304 4-羟基-2,5-二甲基-3(2H)呋喃 3(2H)f 3174
6 酮 uranone
2,5-二甲基-4-甲氧基-3(2H)呋 2,5-Dimethyl-4-methoxy-
277 S027 I1305 喃 3(2H)- 3664
7 酮 furanone
278 S027 I1306 2-戊基呋喃 2-Pentylfuran 3317
8 4,5,6,7- 四氢-3,6- 二甲基苯并 4,5,6,7-Tetrahydro-3,6-
279 S027 I1307 呋 dimethyl 3235
9 喃(薄荷呋喃) benzofuran(Menthofuran)
1,5,5,9-Tetramethyl-13-
1,5,5,9- 四甲基 -13- 氧杂三环 oxatricyclo[8.3.0.0(4,9)]tride
280 S028 I1308 [8.3.0.0(4,9)]十三烷 can 3471
0 e
125
GB2760—2011
表 B.3(续)
SN Codi Chinese Name of English Name of FEMA No.
ng Original Perfume Perfume
coding
281 S028 I1309 顺式-二氢香芹酮 cis-Dihydrocarvone 3565
282 1
S028 I1310 3-巯基-2-丁酮(3-巯基-丁-2-酮) 3-Mercapto-2-butanone 3298
283 2
S028 I1311 胡椒基丙酮 Piperonyl acetone 2701
284 3
S028 I1312 二氢-β-紫罗兰酮 Dihydro-β-ionone 3626
285 4
S028 I1313 4-甲基-2，3-戊二酮 4-Methyl-2,3-pentanedione 2730
286 5
S028 I1314 反式-7-甲基-3-辛烯-2-酮 (E)-7-Methyl-3-octen-2-one 3868
287 6
S028 I1315 3-乙酰硫基-2-甲基呋喃 3-(Acetylthio)-2-methylfuran 3973
7 4-乙酰氧基-2,5-二甲基-3(2H) 4-Acetoxy-2,5-dimethyl-
288 S028 I1316 呋 3(2H)-f 3797
8 喃酮 uranone
3-乙基-2-羟基-4-甲基-2-环戊 3-Ethyl-2-hydroxy-4-
289 S028 I1317 烯 methylcycl 3453
9 -1-酮 opent-2-en-1-one
290 S029 I1318 环己酮 Cyclohexanone 3909
291 0
S029 I1319 2,3-庚二酮 2,3-Heptanedione 2543
292 1
S029 I1320 2,3-辛二酮 2,3-Octanedione 4060
293 2
S029 I1321 乙酸 Acetic acid 2006
294 3
S029 I1322 丙酸 Propionic acid 2924
295 4
S029 I1323 丙酮酸 Pyruvic acid 2970
296 5
S029 I1324 丁酸 Butyric acid 2221
6
297 S029 I1325 异丁酸 Isobutyric acid 2222
298 7
S029 I1326 2-甲基丁酸 2-Methylbutyric acid 2695
8
299 S029 I1327 2-乙基丁酸 2-Ethylbutyric acid 2429
300 9
S030 I1328 戊酸 Valeric acid 3101
0
301 S030 I1329 2-甲基戊酸 2-Methylvaleric acid 2754
1 2-Methyl-2-pentenoic acid
302 S030 I1330 2-甲基-2-戊烯酸(草莓酸) (Strawberriff) 3195
2
303 S030 I1331 异戊酸 Isovaleric acid 3102
304 3
S030 I1332 己酸 Hexanoic acid 2559
305 4
S030 I1333 己二酸 Adipic acid 2011
306 5
S030 I1334 反式-2-己烯酸 trans-2-Hexenoic acid 3169
307 6
S030 I1335 3-己烯酸 3-Hexenoic acid 3170
308 7
S030 I1336 庚酸 Heptanoic acid 3348
309 8
S030 I1337 辛酸 Octanoic acid 2799
310 9
S031 I1338 壬酸 Nonoic acid 2784
311 0
S031 I1339 癸酸 Decanoic acid 2364
312 1
S031 I1340 十二酸(月桂酸) Dodecanoic acid (Lauric 2614
2 acid)
Tetradecanoic acid (Myristic
313 S031 I1341 十四酸(肉豆蔻酸) acid) 2764
3
314 S031 I1342 十六酸(棕榈酸) Hexadecylic acid (Palmitic 2832
315 4
S031 I1343 苯甲酸 acid)
Benzoic acid 2131
5
316 S031 I1344 苯乙酸 Phenylacetic acid 2878
317 6
S031 I1345 柠檬酸 Citric acid 2306
7 126
GB2760—2011
表 B.3(续)
318 S031 I1346 肉桂酸 Cinnamic acid 2288

319 8
S031 I1347 富马酸 Fumaric acid 2488
320 9
S032 I1348 3-甲基戊酸(酐酪酸) 3-Methylpentanoic acid 3437
321 0
S032 I1349 β-丙氨酸 β-Alanine 3252
322 1
S032 I1350 l-苯基丙氨酸 l-Phenylalanine 3585
323 2
S032 I1351 l-半胱氨酸 l-Cysteine 3263
324 3
S032 I1352 甘氨酸 Glycine 3287
325 4
S032 I1353 l-谷氨酸 l-Glutamic acid 3285
326 5
S032 I1354 l-亮氨酸 l-Leucine 3297
327 6
S032 I1355 dl-蛋氨酸 dl-Methionine 3301
328 7
S032 I1356 乙酰丙酸 Levulinic acid 2627
329 8
S032 I1357 2-氧代丁酸 2-Oxobutyric acid 3723
330 9
S033 I1358 2-甲基己酸 2-Methylhexanoic acid 3191
331 0
S033 I1359 2-甲基庚酸 2-Methyloenanthic acid 2706
332 1
S033 I1360 4-甲基辛酸 4-Methyloctanoic acid 3575
333 2
S033 I1361 3,7-二甲基-6-辛烯酸 3,7-Dimethyl-6-octenoic acid 3142
334 3
S033 I1362 9-癸烯酸 9-Decenoic acid 3660
335 4
S033 I1363 十一酸 Undecanoic acid 3245
336 5
S033 I1364 10-十一碳烯酸 10-Undecenoic acid 3247
337 6
S033 I1365 3-苯丙酸 3-Phenylpropionic acid 2889
338 7
S033 I1366 乳酸 Lactic acid 2611
339 8
S033 I1367 l-脯氨酸 l-Proline 3319
340 9
S034 I1368 dl-缬氨酸 dl-Valine 3444
0 Sodium
2-(4-甲氧基苯氧基)-丙酸钠 2-(4-methyoxy-
341 S034 I1369 phenoxy)propan oate 3773
1
342 S034 I1370 l-和dl-丙氨酸 l-And d,l-Alanine 3818
343 2
S034 I1371 l-精氨酸 l-Arginine 3819
344 3
S034 I1372 l-赖氨酸 l-Lysine 3847
345 4
S034 I1373 3-甲基巴豆酸 3-Methylcrotonic acid 3187
5
346 S034 I1374 甲酸 Formic acid 2487
347 6
S034 I1375 4-甲基壬酸 4-Methylnonanoic acid 3574
7
348 S034 I1376 异己酸 Isohexanoic acid 3463
8 2-Hydroxybenzoic acid
349 S034 I1377 2-羟基苯甲酸(水杨酸) (Salicylic acid) 3985
9
350 S035 I1378 惕各酸 Tiglic acid 3599
0
351 S035 I1379 琥珀酸 Succinic acid -
352 1
S035 I1380 硬脂酸 Stearic acid 3035
2
353 S035 I1381 甲酸乙酯 Ethyl formate 2434
354 3
S035 I1382 甲酸丁酯 Butyl formate 2196
355 4
S035 I1383 甲酸戊酯 Amyl formate 2068
5
127
GB2760—2011
表 B.3(续)
356 S035 I1384 甲酸异戊酯 Isoamyl formate 2069
357 6
S035 I1385 甲酸己酯 Hexyl formate 2570
358 7
S035 I1386 甲酸苄酯 Benzyl formate 2145
359 8
S035 I1387 甲酸香叶酯 Geranyl formate 2514
360 9
S036 I1388 甲酸香茅酯 Citronellyl formate 2314
361 0
S036 I1389 甲酸苯乙酯 Phenethyl formate 2864
362 1
S036 I1390 甲酸芳樟酯 Linalyl formate 2642
363 2
S036 I1391 乙酸甲酯 Methyl acetate 2676
364 3
S036 I1392 乙酸乙酯 Ethyl acetate 2414
365 4
S036 I1393 乙酰乙酸乙酯 Ethyl acetoacetate 2415
366 5
S036 I1394 乙酸丙酯 Propyl acetate 2925
367 6
S036 I1395 乙酸异丙酯 Isopropyl acetate 2926
368 7
S036 I1396 乙酸烯丙酯 Allyl acetate -
369 8
S036 I1397 乙酰丙酸乙酯 Ethyl acetylpropanoate 2442
370 9
S037 I1398 乙酸丁酯 Butyl acetate 2174
371 0
S037 I1399 乙酸异丁酯 Isobutyl acetate 2175
372 1
S037 I1400 乙酸异戊酯 Isoamyl acetate 2055
373 2
S037 I1401 乙酸己酯 Hexyl acetate 2565
374 3
S037 I1402 乙酸2-己烯酯 2-Hexen-1-yl acetate 2564
375 4
S037 I1403 乙酸庚酯 Heptyl acetate 2547
376 5
S037 I1404 乙酸辛酯 Octyl acetate 2806
377 6
S037 I1405 乙酸3-辛酯 3-Octyl acetate 3583
378 7
S037 I1406 1-辛烯-3-醇乙酸酯 1-Octen-3-yl acetate 3582
379 8
S037 I1407 乙酸壬酯 Nonyl acetate 2788
380 9
S038 I1408 2-丁烯酸己酯 n-Hexyl 2-butenoate 3354
381 0
S038 I1409 乙酸癸酯 Decyl acetate 2367
382 1
S038 I1410 乙酸苄酯 Benzyl acetate 2135
383 2
S038 I1411 乙酸苯乙酯 Phenethyl acetate 2857
384 3
S038 I1412 乙酸茴香酯 Anisyl acetate 2098
385 4
S038 I1413 乙酸龙脑酯 Bornyl acetate 2159
386 5
S038 I1414 乙酸薄荷酯 Menthol acetate 2668
387 6
S038 I1415 乙酸肉桂酯 Cinnamyl acetate 2293
388 7
S038 I1416 乙酸香茅酯 Citronellyl acetate 2311
389 8
S038 I1417 乙酸香叶酯 Geranyl acetate 2509
390 9
S039 I1418 乙酸对-甲酚酯 p-Cresyl acetate 3073
391 0
S039 I1419 乙酸苏合香酯 Styrallyl acetate 2684
392 1
S039 I1420 乙酸橙花酯 Neryl acetate 2773
393 2
S039 I1421 乙酸松油酯 Terpinyl acetate 3047
394 3
S039 I1422 异丁酸肉桂酯 Cinnamyl isobutyrate 2297
4 顺式-3-己烯-1-醇乙酸酯(乙酸 cis-3-Hexen-1-yl acetate
395 S039 I1423 叶 (Leaf 3171
5 醇酯) acetate)
128
GB2760—2011
表 B.3(续)
396 S039 I1424 乙酸糠酯 Furfuryl acetate 2490

397 6
S039 I1425 庚酸烯丙酯 Allyl heptanoate 2031
398 7
S039 I1426 乙酸芳樟酯 Linalyl acetate 2636
399 8
S039 I1427 乙酸葛缕酯 Carvyl acetate 2250
400 9
S040 I1428 乙酸二氢葛缕酯 Dihydrocarvyl acetate 2380
401 0
S040 I1429 苯乙酸丁酯 Butyl phenylacetate 2209
402 1
S040 I1430 丙酸乙酯 Ethyl propionate 2456
403 2
S040 I1431 丙二酸二乙酯 Diethyl malonate 2375
404 3
S040 I1432 丙酸异丁酯 Isobutyl propionate 2212
405 4
S040 I1433 丙酸异戊酯 Isoamyl propionate 2082
5 丙酸顺式 -3- 己烯酯和 cis-3-Hexenyl propionate&
406 S040 I1434 丙酸反式-2-己烯酯 trans-2-Hexenyl propionate 3778
6
407 S040 I1435 丙酸香叶酯 Geranyl propionate 2517
408 7
S040 I1436 丙酸香茅酯 Citronellyl propionate 2316
409 8
S040 I1437 丙酸苄酯 Benzyl propionate 2150
410 9
S041 I1438 丙酸苯乙酯 Phenethyl propionate 2867
411 0
S041 I1439 丙酸芳樟酯 Linalyl propionate 2645
412 1
S041 I1440 丁酸甲酯 Methyl butyrate 2693
413 2
S041 I1441 2-甲基丁酸甲酯 Methyl 2-methylbutyrate 2719
414 3
S041 I1442 丁酸乙酯 Ethyl butyrate 2427
415 4
S041 I1443 异丁酸乙酯 Ethyl isobutyrate 2428
416 5
S041 I1444 2-甲基丁酸乙酯 Ethyl 2-methylbutyrate 2443
417 6
S041 I1445 3-羟基丁酸乙酯 Ethyl 3-hydroxybutyrate 3428
418 7
S041 I1446 丁二酸二乙酯 Diethyl succinate 2377
419 8
S041 I1447 异丁酸甲酯 Methyl isobutyrate 2694
420 9
S042 I1448 丁酸丁酯 Butyl butyrate 2186
421 0
S042 I1449 丁酸异丁酯 Isobutyl butyrate 2187
422 1
S042 I1450 2-甲基丁酸丁酯 n-Butyl 2-methylbutyrate 3393
423 2
S042 I1451 2-甲基丁酸2-甲基丁酯 2-Methylbutyl 2- 3359
424 3
S042 I1452 异丁酸丁酯 methylbutyrate
Butyl isobutyrate 2188
425 4
S042 I1453 丁酸戊酯 Amyl butyrate 2059
426 5
S042 I1454 丁酸异戊酯 Isoamyl butyrate 2060
427 6
S042 I1455 2-甲基丁酸异戊酯 Isoamyl 2-methylbutanoate 3505
428 7
S042 I1456 异丁酸异戊酯 Isopentyl isobutyrate 3507
429 8
S042 I1457 丁酸己酯 Hexyl butyrate 2568
430 9
S043 I1458 2-甲基丁酸己酯 Hexyl 2-methylbutyrate 3499
0 丁酸顺式-3- 己烯酯 ( 丁酸叶 cis-3-Hexenyl butyrate (Leaf
431 S043 I1459 醇 butyrate) 3402
1 酯)
432 S043 I1460 2-甲基丁酸-3-己烯酯 3-Hexenyl 2- 3497
433 2
S043 I1461 异丁酸庚酯 methylbutanoate
Heptyl isobutyrate 2550
434 3
S043 I1462 2-甲基丁酸辛酯 Octyl 2-methylbutyrate 3604
4
129
GB2760—2011
表 B.3(续)
435 S043 I1463 1-辛烯-3-醇丁酸酯 1-Octen-3-yl butyrate 3612

436 5
S043 I1464 丁酸苄酯 Benzyl butyrate 2140
437 6
S043 I1465 异丁酸苄酯 Benzyl isobutyrate 2141
438 7
S043 I1466 丁酸苯乙酯 Phenethyl butyrate 2861
439 8
S043 I1467 2-甲基丁酸苯乙酯 Phenethyl 2-methylbutyrate 3632
440 9
S044 I1468 异丁酸苯乙酯 Phenethyl isobutyrate 2862
441 0
S044 I1469 丁酸香叶酯 Geranyl butyrate 2512
442 1
S044 I1470 异丁酸香叶酯 Geranyl isobutyrate 2513
443 2
S044 I1471 丁酸芳樟酯 Linalyl butyrate 2639
444 3
S044 I1472 异丁酸芳樟酯 Linalyl isobutyrate 2640
445 4
S044 I1473 当归酸异丁酯 Isobutyl angelate 2180
446 5
S044 I1474 异丁酸橙花酯 Neryl isobutyrate 2775
447 6
S044 I1475 正戊酸乙酯 Ethyl valerate 2462
448 7
S044 I1476 丁酰乳酸丁酯 Butyl butyryllactate 2190
449 8
S044 I1477 异戊酸乙酯 Ethyl isovalerate 2463
450 9
S045 I1478 水杨酸丁酯(柳酸丁酯) Butyl salicylate 3650
451 0
S045 I1479 异戊酸丁酯 Butyl isovalerate 2218
452 1
S045 I1480 异戊酸异戊酯 Isoamyl isovalerate 2085
453 2
S045 I1481 异戊酸3-己烯酯 3-Hexenyl isovalerate 3498
454 3
S045 I1482 异戊酸壬酯 Nonyl isovalerate 2791
455 4
S045 I1483 异戊酸苯乙酯 Phenethyl isovalerate 2871
456 5
S045 I1484 异戊酸香叶酯 Geranyl isovalerate 2518
457 6
S045 I1485 己酸甲酯 Methyl hexanoate 2708
458 7
S045 I1486 2-己烯酸甲酯 Methyl 2-hexenoate 2709
459 8
S045 I1487 己酸乙酯 Ethyl hexanoate（Ethyl ） 2439
460 9
S046 I1488 3-己烯酸乙酯 caproate
Ethyl 3-hexenoate 3342
461 0
S046 I1489 3-羟基己酸乙酯 Ethyl 3-hydroxyhexanoate 3545
462 1
S046 I1490 反式-2- 己烯酸乙酯 Ethyl trans-2-hexenoate 3675
463 2
S046 I1491 己酸丙酯 Propyl hexanoate 2949
464 3
S046 I1492 己酸戊酯 Amyl hexanoate 2074
465 4
S046 I1493 己酸异戊酯 Isoamyl hexanoate 2075
466 5
S046 I1494 己酸己酯 Hexyl hexanoate 2572
6 己酸顺式-3- 己烯酯 ( 己酸叶 cis-3-Hexenyl hexanoate
467 S046 I1495 醇 (Leaf 3403
7 酯) hexanoate)
468 S046 I1496 庚酸乙酯 Ethyl heptanoate 2437
469 8
S046 I1497 庚酸丙酯 Propyl heptanoate 2948
470 9
S047 I1498 庚酸丁酯 Butyl heptanoate 2199
471 0
S047 I1499 2-甲基-3-巯基呋喃 2-Methyl-3-furanthiol 3188
472 1
S047 I1500 辛酸甲酯 Methyl caprylate 2728
473 2
S047 I1501 辛酸乙酯 Ethyl caprylate 2449
474 3
S047 I1502 顺式-4-辛烯酸乙酯 Ethyl cis-4-octenoate 3344
4
130
GB2760—2011
表 B.3(续)
475 S047 I1503 顺式-4,7-辛二烯酸乙酯 Ethyl cis-4,7-octadienoate 3682

476 5
S047 I1504 辛酸异戊酯 Isoamyl octanoate 2080
477 6
S047 I1505 辛酸壬酯 Nonyl octanoate 2790
478 7
S047 I1506 辛酸苯乙酯 Phenethyl octanoate 3222
479 8
S047 I1507 2-壬烯酸甲酯 Methyl 2-nonenoate 2725
480 9
S048 I1508 壬酸乙酯 Ethyl nonanoate 2447
481 0
S048 I1509 癸酸乙酯 Ethyl decanoate 2432
482 1
S048 I1510 反式-2-顺式-4-癸二烯酸乙酯 Ethyl trans-2,cis-4- 3148
2 decadienoate
Ethyl dodecanoate (Ethyl
483 S048 I1511 十二酸乙酯(月桂酸乙酯) laurate) 2441
3
Methyl tetradecanoate
484 S048 I1512 十四酸甲酯(肉豆蔻酸甲酯) (Methtyl 2722
4 myristate)
485 S048 I1513 苯甲酸甲酯 Methyl benzoate 2683
486 5
S048 I1514 苯甲酸乙酯 Ethyl benzoate 2422
487 6
S048 I1515 苯甲酸丙酯 Propyl benzoate 2931
488 7
S048 I1516 苯甲酸己酯 Hexyl benzoate 3691
489 8
S048 I1517 苯甲酸苄酯 Benzyl benzoate 2138
9 苯甲酸顺式-3-己烯酯(苯甲酸 cis-3-Hexenyl benzoate (Leaf
490 S049 I1518 叶 benzoate) 3688
0 醇酯)
491 S049 I1519 邻氨基苯甲酸甲酯 Methyl anthranilate 2682
492 1
S049 I1520 苯乙酸甲酯 Methyl phenylacetate 2733
493 2
S049 I1521 苯乙酸乙酯 Ethyl phenylacetate 2452
494 3
S049 I1522 苯乙酸异戊酯 Isoamyl phenylacetate 2081
4
495 S049 I1523 苯乙酸苯乙酯 Phenethyl phenylacetate 2866
496 5
S049 I1524 惕各酸乙酯 Ethyl tiglate 2460
6
497 S049 I1525 惕各酸苄酯 Benzyl tiglate 3330
498 7
S049 I1526 乳酸乙酯 Ethyl lactate 2440
499 8
S049 I1527 乳酸丁酯 Butyl lactate 2205
500 9
S050 I1528 肉桂酸甲酯 Methyl cinnamate 2698
501 0
S050 I1529 肉桂酸乙酯 Ethyl cinnamate 2430
502 1
S050 I1530 肉桂酸苄酯 Benzyl cinnamate 2142
503 2
S050 I1531 肉桂酸苯乙酯 Phenethyl cinnamate 2863
504 3
S050 I1532 肉桂酸肉桂酯 Cinnamyl cinnamate 2298
505 4
S050 I1533 水杨酸甲酯(柳酸甲酯) Methyl salicylate 2745
506 5
S050 I1534 水杨酸乙酯(柳酸乙酯) Ethyl salicylate 2458
507 6
S050 I1535 水杨酸异戊酯(柳酸异戊酯) Isoamyl salicylate 2084
7 Ethyl tetradecanoate (Ethyl
508 S050 I1536 十四酸乙酯(肉豆蔻酸乙酯) myristate) 2445
8
509 S050 I1537 油酸乙酯 Ethyl oleate 2450
510 9
S051 I1538 棕榈酸乙酯 Ethyl palmitate 2451
0
511 S051 I1539 二氢茉莉酮酸甲酯 Methyl dihydrojasmonate 3408
1
131
GB2760—2011
表 B.3(续)
Ethyl ester of coconut oil

512 S051 I1540 椰子油混合酸乙酯 mixed -
2 acid
513 S051 I1541 柠檬酸三乙酯 Triethyl citrate 3083
514 3
S051 I1542 甲酸大茴香酯 Anisyl formate 2101
4 甲酸顺式-3- 己烯酯 ( 甲酸叶 cis-3-Hexenyl formate (Leaf
515 S051 I1543 醇 formate) 3353
5 酯)
516 S051 I1544 乙酸2-甲基丁酯 2-Methylbutyl acetate 3644
517 6
S051 I1545 乙酸3-苯丙酯 3-Phenylpropyl acetate 2890
7
518 S051 I1546 乙酸丁香酯 Eugenyl acetate 2469
8 4,5-Dimethyl
519 S051 I1547 4,5-二甲基-2-异丁基-3-噻唑啉 -2-isobutyl-3-thiazoline 3621
9
520 S052 I1548 乙酸异胡薄荷酯 Isopulegyl acetate 2965
0 1,3,3-Trimethyl-2-
521 S052 I1549 乙酸1,3,3-三甲基-2-降龙脑酯 norbornanyl 3390
1 acetate
522 S052 I1550 丙酸甲酯 Methyl propionate 2742
523 2
S052 I1551 丙烯酸乙酯 Ethyl acrylate 2418
3 乳酸顺式-3- 己烯酯 ( 乳酸叶 cis-3-Hexenyl lactate (Leaf
524 S052 I1552 醇 lactate) 3690
4 酯)
525 S052 I1553 丙酸癸酯 Decyl propionate 2369
526 5
S052 I1554 反式-2-丁烯酸乙酯 Ethyl trans-2-butenoate 3486
6
527 S052 I1555 丁酸丙酯 Propyl butyrate 2934
528 7
S052 I1556 异丁酸异丙酯 Isopropyl isobutyrate 2937
529 8
S052 I1557 2-甲基丁酸异丙酯 Isopropyl 2-methylbutyrate 3699
530 9
S053 I1558 异丁酸己酯 Hexyl isobutyrate 3172
531 0
S053 I1559 丁酸庚酯 Heptyl butyrate 2549
532 1
S053 I1560 异丁酸辛酯 Octyl isobutyrate 2808
533 2
S053 I1561 异丁酸-3-苯丙酯 3-Phenylpropyl isobutyrate 2893
534 3
S053 I1562 丁酸香茅酯 Citronellyl butyrate 2312
535 4
S053 I1563 丁酸肉桂酯 Cinnamyl butyrate 2296
536 5
S053 I1564 异戊酸甲酯 Methyl isovalerate 2753
537 6
S053 I1565 异戊酸异丁酯 Isobutyl isovalerate 3369
538 7
S053 I1566 异戊酸2-甲基丁酯 2-Methylbutyl isovalerate 3506
539 8
S053 I1567 异戊酸苄酯 Benzyl isovalerate 2152
540 9
S054 I1568 2-戊基吡啶 2-Pentylpyridine 3383
541 0
S054 I1569 异戊酸肉桂酯 Cinnamyl isovalerate 2302
542 1
S054 I1570 异戊酸薄荷酯 Menthyl isovalerate 2669
543 2
S054 I1571 3-己烯酸甲酯 Methyl 3-hexenoate 3364
544 3
S054 I1572 正己酸异丁酯 Isobutyl caproate 2202
545 4
S054 I1573 己酸烯丙酯 Allyl hexanoate 2032
546 5
S054 I1574 己酸芳樟酯 Linalyl hexanoate 2643
547 6
S054 I1575 3,7-二甲基-6-辛烯酸甲酯 Methyl 3,7-dimethyl-6- 3361
7 octenoate
132
GB2760—2011
表 B.3(续)
548 S054 I1576 3-壬烯酸甲酯 Methyl 3-nonenoate 3710

549 8
S054 I1577 9-十一烯酸甲酯 Methyl 9-undecenoate 2750
550 9
S055 I1578 十一酸乙酯 Ethyl undecanoate 3492
0 Isopropyl tetradecanoate
551 S055 I1579 十四酸异丙酯(肉豆蔻酸异丙 (Isopropyl myristate) 3556
1 酯) Methyl N-methylanthranilate
552 S055 I1580 N-甲基邻氨基苯甲酸甲酯 (Dimethyl anthranilate) 2718
2
553 S055 I1581 邻氨基苯甲酸乙酯 Ethyl anthranilate 2421
3
554 S055 I1582 苯甲酸异戊酯 Isoamyl benzoate 2058
555 4
S055 I1583 苯甲酸苯乙酯 Phenethyl benzoate 2860
556 5
S055 I1584 苯乙酸异丁酯 Isobutyl phenylacetate 2210
557 6
S055 I1585 苯乙酸己酯 Hexyl phenylacetate 3457
7 Ethyl 3-phenylpropionate
558 S055 I1586 苯丙酸乙酯(氢化肉桂酸乙酯) (Ethyl 2455
8 hydrocinnamate)
559 S055 I1587 环己基羧酸甲酯 Methyl 3568
560 9
S056 I1588 大茴香酸甲酯 cyclohexanecarboxylate
Methyl p-anisate 2679
561 0
S056 I1589 大茴香酸乙酯 Ethyl p-anisate 2420
562 1
S056 I1590 水杨酸苯乙酯 Phenethyl salicylate 2868
2 Isoamyl dodecanoate
563 S056 I1591 十二酸异戊酯(月桂酸异戊酯) (Isoamyl 2077
3 laurate)
亚油酸甲酯(48%), 亚麻酸甲 Methyl linoleate (48%)
564 S056 I1592 酯 methyl 3411
4 (52%)混合物 linolenate (52%) mixture
565 S056 I1593 茉莉酮酸甲酯 Methyl jasmonate 3410
566 5
S056 I1594 水杨酸苄酯(柳酸苄酯) Benzyl salicylate 2151
567 6
S056 I1595 肉桂酸异丁酯 Isobutyl cinnamate 2193
568 7
S056 I1596 肉桂酸3-苯丙酯 3-Phenylpropyl cinnamate 2894
569 8
S056 I1597 酒石酸二乙酯 Diethyl tartrate 2378
570 9
S057 I1598 菸酸甲酯 Methyl nicotinate 3709
571 0
S057 I1599 惕各酸苯乙酯 Phenethyl tiglate 2870
572 1
S057 I1600 3-乙酰基-2,5-二甲基噻吩 3-Acetyl-2,5- 3527
573 2
S057 I1601 3,5,5-三甲基-1-己醇 dimethylthiophene
3,5,5-Trimethyl-1-hexanol 3324
3
574 S057 I1602 丁酸茴香酯 Anisyl butyrate 2100
575 4
S057 I1603 异戊酸龙脑酯 Bornyl isovalerate 2165
5
576 S057 I1604 2,6-二甲基-4-庚醇 2,6-Dimethyl-4-heptanol 3140
577 6
S057 I1605 苯甲酸异丁酯 Isobutyl benzoate 2185
578 7
S057 I1606 甲酸橙花酯 Neryl formate 2776
8 乙酸甲基苄醇酯(邻、对、间 Methylbenzyl acetate(mixed
579 S057 I1607 位 o-,m-,p-) 3702
9 混合物)
乙酸顺式和反式-对1（ , 7）8- cis-and-trans-p-1,(7)8-
580 S058 I1608 二烯-2-醇酯 Menthadi 3848
0 en-2-yl acetate
581 S058 I1609 乙酸龙脑烯醇酯 Campholene acetate 3657
1
133
GB2760—2011
表 B.3(续)
582 S058 I1610 丙酸丙酯 Propyl propionate 2958

583 2
S058 I1611 丙酸丁酯 Butyl propionate 2211
584 3
S058 I1612 丙酸己酯 Hexyl propionate 2576
585 4
S058 I1613 丙酮酸乙酯 Ethyl pyruvate 2457
586 5
S058 I1614 丁酸辛酯 Octyl butyrate 2807
587 6
S058 I1615 异丁酸丙酯 n-Propyl isobutyrate 2936
588 7
S058 I1616 异丁酸异丁酯 Isobutyl isobutyrate 2189
589 8
S058 I1617 异丁酸香茅酯 Citronellyl isobutyrate 2313
9 反式-2-丁烯酸顺式-3-己烯酯 (Z)-3-Hexenyl(E)-2-
590 S059 I1618 (反 butenoate 3982
0 式-2-丁烯酸叶醇酯) (Leaf (E)-2-butenoate)
丁二酸单薄荷酯(琥珀酸单薄 Diethyl butanedioate
591 S059 I1619 荷 (Momo-menthyl succinate) 3810
1 酯)
592 S059 I1620 正戊酸正戊酯 Pentyl valerate -
593 2
S059 I1621 异戊酸辛酯 Octyl isovalerate 2814
594 3
S059 I1622 己酸丁酯 Butyl hexanoate 2201
595 4
S059 I1623 己酸苯乙酯 Phenethyl hexanoate 3221
5 异丁酸叶醇酯(顺式-3-己烯醇 Leaf isobutyrate ((Z)-3-
596 S059 I1624 异 Hexenyl 3929
6 丁酸酯) isobutyrate)
597 S059 I1625 辛酸己酯 Hexyl octanoate 2575
598 7
S059 I1626 2-辛烯酸乙酯 Ethyl 2-octenoate 3643
599 8
S059 I1627 2,4,7-癸三烯酸乙酯 Ethyl 2,4,7-decatrienoate 3832
600 9
S060 I1628 苯甲酸芳樟酯 Linalyl benzoate 2638
0 (Z)-3-Hexenyl
反式-2-甲基2-丁酸顺式-3-己 (E)-2-methyl2-butenoate
601 S060 I1629 烯酯(惕各酸叶醇酯) (Leaf tiglate) 3931
1
602 S060 I1630 2-丁烯酸异丁酯 Isobutyl 2-butenoate 3432
603 2
S060 I1631 3-甲基丁酸己酯 Hexyl 3-methyl butanoate 3500
3 顺式-3-己烯酸叶醇酯(顺式-3- cis-3-Hexenyl cis-3-
604 S060 I1632 己 hexenoate 3689
4 烯酸顺式-3-己烯酯) (Leaf cis-3-hexenoate)
605 S060 I1633 3-羟基己酸甲酯 Methyl 3-hydroxyhexanoate 3508
606 5
S060 I1634 苯甲酸香叶酯 Geranyl benzoate 2511
607 6
S060 I1635 琥珀酸二甲酯 Dimethyl succinate 2396
608 7
S060 I1636 硬脂酸乙酯 Ethyl stearate 3490
8 3-甲基-2-丁烯-1-醇乙酸酯(乙 3-Methyl-2-buten-1-ol
609 S060 I1637 酸 acetate 4202
9 异戊烯酯) (Prenyl acetate)
610 S061 I1638 己酸反式-2-己烯酯 trans-2-Hexenyl hexanoate 3983
611 0
S061 I1639 甲酸龙脑酯 Bornyl formate 2161
612 1
S061 I1640 顺式-4-庚烯酸乙酯 Ethyl (Z)-hept-4-enoate 3975
613 2
S061 I1641 辛酸戊酯 Amyl octanoate 2079
3
614 S061 I1642 4-甲基戊酸甲酯 Methyl 4-methylvalerate 2721
615 4
S061 I1643 乙酸胡椒醛酯 Heliotropin acetate 2912
5
134
GB2760—2011
表 B.3(续)
616 S061 I1644 丙酸肉桂酯 Cinnamyl propionate 2301
6 Methyl phenyl
异丁酸甲基苯基原酯(异丁酸 carbinyl isobutyrate
617 S061 I1645 苏合香酯) (Styrallyl 2687
7 isobutyrate)
618 S061 I1646 异丁酸十二酯 Dodecyl isobutyrate 3452
619 8
S061 I1647 异丁酸松油酯 Terpinyl isobutyrate 3050
620 9
S062 I1648 水杨酸异丁酯 Isobutyl salicylate 2213
0
621 S062 I1649 肉桂酸异戊酯 Isoamyl cinnamate 2063
622 1
S062 I1650 乙酸异龙脑酯 Isobornyl acetate 2160
2
623 S062 I1701 γ-戊内酯 γ-Valerolactone 3103
624 3
S062 I1702 γ-己内酯 γ-Hexalactone 2556
4
625 S062 I1703 γ-庚内酯 γ-Heptalactone 2539
626 5
S062 I1704 γ-辛内酯 γ-Octalactone 2796
627 6
S062 I1705 γ-壬内酯 γ-Nonalactone 2781
628 7
S062 I1706 γ-癸内酯 γ-Decalactone 2360
629 8
S062 I1707 γ-十二内酯 γ-Dodecalactone 2400
630 9
S063 I1708 γ-丁内酯 γ-Butyrolactone 3291
631 0
S063 I1709 δ-己内酯 δ-Hexalactone 3167
632 1
S063 I1710 δ-辛内酯 δ-Octalactone 3214
633 2
S063 I1711 δ-壬内酯 δ-Nonalactone 3356
3
634 S063 I1712 δ-癸内酯 δ-Decalactone 2361
635 4
S063 I1713 δ-十一内酯 δ-Undecalactone 3294
5
636 S063 I1714 δ-十二内酯 δ-Dodecalactone 2401
637 6
S063 I1715 十五内酯 Pentadecanolide 2840
7 5-Hydroxy-2-decenoic acid
638 S063 I1716 5-羟基-2-癸烯酸δ-内酯 δ-lactone (Cocolactone) 3744
8
639 S063 I1717 3-丙叉苯酞 3-Propylidenephthalide 2952
640 9
S064 I1718 3-丁叉苯酞 3-Butylidenephthalide 3333
641 0
S064 I1719 薄荷内酯 Mintlactone 3764
642 1
S064 I1720 δ-十三内酯 δ-Tridecalactone -
643 2
S064 I1721 δ-十四内酯 δ-Tetradecalactone 3590
3 5- 羟基-2,4- 癸二烯酸内酯(6- 5-Hydroxy-2,4-decadienoic
644 S064 I1722 戊 acid 3696
4 基-α-吡喃酮) lactone (6-Pentyl-α-pyrone)
5-Hydroxy-7-decenoic acid
645 S064 I1723 5-羟基-7-癸烯酸内酯(茉莉内 lactone (Jasmine lactone) 3745
5 酯)
646 S064 I1724 威士忌内酯 Whiskey lactone 3803
6 Dihydroactinidiolide
二氢猕猴桃内酯 ((+/-)-2,6,6-((+/-)-(2,6,6-Trimethyl-2-
三甲基-2- 羟基环亚己基乙酸hydrox
647 S064 I1725 γ- 内酯) ycyclohexylidene)acetic acid 4020
7 γ-lactone)
648 S064 I1726 黄葵内酯 Ambrettolide 2555
8
135
GB2760—2011
表 B.3(续)
649 S064 I1727 α-当归内酯 α-Angelica lactone 3293
650 9
S065 I1728 γ-甲基癸内酯 γ-Methyldecalactone 3786
651 0
S065 I1731 β-石竹烯 β-Caryophyllene 2252
652 1
S065 I1732 巴伦西亚桔烯 Valencene 3443
653 2
S065 I1733 月桂烯 Myrcene 2762
654 3
S065 I1734 d-苧烯 d-Limonene 2633
655 4
S065 I1735 异松油烯 Terpinolene 3046
656 5
S065 I1736 罗勒烯 Ocimene 3539
657 6
S065 I1737 莰烯 Camphene 2229
658 7
S065 I1738 α-蒎烯 α-Pinene 2902
659 8
S065 I1739 β-蒎烯 β-Pinene 2903
660 9
S066 I1740 1,8-桉叶素 1,8-Cineole 2465
661 0
S066 I1741 1,4-桉叶素 1,4-Cineole 3658
662 1
S066 I1742 二氢香豆素 Dihydrocoumarin 2381
2 1,4-Dimethyl-4-acetyl-1-
663 S066 I1743 1,4-二甲基-4-乙酰基-1-环己烯 cyclohe 3449
3 xene
2-甲酰基-6,6-二甲基双环 2-Formyl-6,6-
664 S066 I1744 [3.1.1] dimethylbicyclo[3. 3395
4 庚-2-烯(桃金娘烯醛) 1.1]-hept-2-ene (Myrtenal)
Theaspirane
茶螺烷 (1- 氧杂螺 (2,6,10,10-Tetramethyl-1-
665 S066 I1745 -(4,5)-2,6,10,10-四甲基-6-癸 oxaspir o(4,5)-dec-6-ene) 3774
5 烯)
666 S066 I1746 1,3,5-十一碳三烯 1,3,5-Undecatriene 3795
667 6
S066 I1747 对, α-二甲基苯乙烯 p, α-Dimethylstyrene 3144
668 7
S066 I1748 α-水芹烯 α-Phellandrene 2856
669 8
S066 I1749 红没药烯 Bisabolene 3331
670 9
S067 I1750 γ-松油烯 γ-Terpinene 3559
671 0
S067 I1751 6-羟基二氢茶螺烷 6- 3549
1 Hydroxydihydrotheaspirane
1-Methyl-3-methoxy-4-
672 S067 I1752 1-甲基-3-甲氧基-4-异丙基苯 isopropyl 3436
2 benzene
673 S067 I1753 间-二甲氧基苯 m-Dimethoxybenzene 2385
674 3
S067 I1754 对-异丙基甲苯 p-Cymene 2356
675 4
S067 I1755 3,4-二甲酚 3,4-Dimethylphenol 3596
5
676 S067 I1756 1-甲基萘 1-Methylnaphthalene 3193
677 6
S067 I1757 1,2-二甲氧基苯 1,2-Dimethoxybenzene 3799
7
678 S067 I1758 α-金合欢烯 α-Farnesene 3839
679 8
S067 I1759 苏合香烯 Styrene 3233
680 9
S068 I1760 α-松油烯 α-Terpinene 3558
681 0
S068 I1761 3-蒈烯 3-Carene 3821
682 1
S068 I1762 聚苧烯 Polylimonene -
683 2
S068 I1763 香菇素 Lenthionine -
684 3
S068 I1764 氧化石竹烯 Caryophyllene oxide 4085
4
136
GB2760—2011
表 B.3(续)
2,4,6- 三甲基-1,3,5- 三氧杂环 2,4,6-Trimethyl-1,3,5-

685 S068 I1765 己 trioxacycl 4010
5 烷(三聚乙醛) ohexane (Paraldehyde)
686 S068 I1781 甲硫醇 Methyl mercaptan 2716
687 6
S068 I1782 3-甲硫基丙醇 3-(Methylthio)propanol 3415
7
688 S068 I1783 正丁硫醇 1-Butanethiol 3478
689 8
S068 I1784 2-甲基-1-丁硫醇 2-Methyl-1-butanethiol 3303
690 9
S069 I1785 3-(甲硫基)-1-己醇 3-(Methylthio)-1-hexanol 3438
691 0
S069 I1786 1,6-己二硫醇 1,6-Hexanedithiol 3495
692 1
S069 I1787 糠基硫醇(咖啡醛) Furfuryl mercaptan 2493
693 2
S069 I1788 二甲基硫醚 Dimethyl sulfide 2746
694 3
S069 I1789 二甲基二硫醚 Dimethyl disulfide 3536
695 4
S069 I1790 二甲基三硫醚 Dimethyl trisulfide 3275
696 5
S069 I1791 二丁基硫醚 Dibutyl sulfide 2215
6 2,2'-(Thiodimethylene)-
2,2'-(硫代二亚甲基)-二呋 difuran
喃二糠基硫醚 2-Furfuryl
697 S069 I1792 monosufide Bis(2- 3238
7 furfuryl)sulfide
698 S069 I1793 二糠基二硫醚 Difurfuryl disulphide 3146
8
699 S069 I1794 邻-甲硫基苯酚 o-(Methylthio)-phenol 3210
700 9
S070 I1795 3-甲硫基丙醛 3- 2747
701 0
S070 I1796 8-巯基薄荷酮 (Methylthio)propionaldehyde
p-Mentha-8-thiol-3-one 3177
702 1
S070 I1797 硫代乙酸糠酯 Furfuryl thioacetate 3162
703 2
S070 I1798 3-甲硫基丙酸甲酯 Methyl 3- 2720
704 3
S070 I1799 3-甲硫基丙酸乙酯 methylthiopropionate
Ethyl 3-methylthiopropionate 3343
705 4
S070 I1800 吲哚 Indole 2593
706 5
S070 I1801 三甲基胺 Trimethylamine 3241
707 6
S070 I1802 玫瑰醚 Rose oxide 3236
708 7
S070 I1803 羟基香茅醇 Hydroxycitronellol 2586
709 8
S070 I1804 3,5-二甲基-1,2,4-三硫杂环戊 3,5-Dimethyl-1,2,4-trithiolane 3541
710 9
S071 I1805 2-甲基吡嗪 2-Methylpyrazine 3309
711 0
S071 I1806 2,3-二甲基吡嗪 2,3-Dimethylpyrazine 3271
712 1
713 2
S071 I1808 2,3,5-三甲基吡嗪 2,3,5-Trimethylpyrazine 3244
714 3
S071 I1809 对-甲苯基乙醛 p-Tolylacetaldehyde 3071
4 2,6,6-三甲基-1 或2-环己烯-1- 2,6,6-Trimethyl-1 or 2-
715 S071 I1810 甲 cyclohexen-1- 3639
5 醛 carboxaldehyde
716 S071 I1811 2-异丁基-3-甲基吡嗪 2-Isobutyl 3-methylpyrazine 3133
717 6
S071 I1812 2-甲氧基-3-仲丁基吡嗪 2-Methoxy-3-sec- 3433
718 7
S071 I1813 2,3-二乙基吡嗪 butylpyrazine
2,3-Diethylpyrazine 3136
719 8
S071 I1814 3-乙基-2,6-二甲基吡嗪 3-Ethyl-2,6-dimethylpyrazine 3150
720 9
S072 I1815 乙酰基吡嗪 Acetylpyrazine 3126
0
137
GB2760—2011
表 B.3(续)
721 S072 I1816 2-乙酰基-3-乙基吡嗪 2-Acetyl-3-ethylpyrazine 3250
722 1
S072 I1817 2,3-二乙基-5-甲基吡嗪 2,3-Diethyl-5-methylpyrazine 3336
723 2
S072 I1818 5-异丙基-2-甲基吡嗪 5-Isopropyl-2-methylpyrazine 3554
724 3
S072 I1819 2,6-二甲基吡啶 2,6-Dimethylpyridine 3540
725 4
S072 I1820 4-甲基噻唑 4-Methylthiazole 3716
726 5
S072 I1821 α-甲基肉桂醛 α-Methylcinnamaldehyde 2697
6 5-Hydroxyethyl-4-
727 S072 I1822 5-羟乙基-4-甲基噻唑 methylthiazol 3204
7 e
728 S072 I1823 2,4,5-三甲基噻唑 2,4,5-Trimethylthiazole 3325
729 8
S072 I1824 2-乙基-4-甲基噻唑 2-Ethyl-4-methylthiazole 3680
730 9
S073 I1825 5-乙烯基-4-甲基噻唑 4-Methyl-5-vinylthiazole 3313
731 0
S073 I1826 2-乙酰基噻唑 2-Actylthiazole 3328
732 1
S073 I1827 2-异丙基-4-甲基噻唑 2-Isopropyl-4-methylthiazole 3555
733 2
S073 I1828 2-异丁基噻唑 2-Isobutylthiazole 3134
734 3
S073 I1829 苯并噻唑 Benzothiazole 3256
735 4
S073 I1830 N-糠基吡咯 N-Furfuryl pyrrole 3284
736 5
S073 I1831 2-乙酰基吡咯 2-Acetylpyrrole 3202
737 6
S073 I1832 5,6,7,8-四氢喹啉 5,6,7,8- 3321
738 7
S073 I1833 2,4,5-三甲基-δ-3- 唑啉 Tetrahydroquinoxaline
2,4,5-Trimethyl-δ-3- 3525
739 8
S073 I1834 2-甲基-4-丙基-1,3- 唑烷 oxazoline
2-Methyl-4-propyl-1,3- 3578
740 9
S074 I1835 吡啶 oxathiane
Pyridine 2966
741 0
S074 I1836 二丙基二硫醚 Propyl disulfide 3228
742 1
S074 I1837 2-戊基硫醇 2-Pentanethiol 3792
743 2
S074 I1838 邻-甲基苯硫酚 o-Toluenethiol 3240
744 3
S074 I1839 苄基硫醇 Benzyl mercaptan 2147
745 4
S074 I1840 1-对- 烯-8-硫醇 1-p-Menthene-8-thiol 3700
746 5
S074 I1841 甲基丙基二硫醚 Methyl propyl disulfide 3201
747 6
S074 I1842 甲基苄基二硫醚 Methyl benzyl disulfide 3504
748 7
S074 I1843 甲基糠基二硫醚 Methyl furfuryl disulfide 3362
749 8
S074 I1844 烯丙基二硫醚 Allyl disulfide 2028
750 9
S075 I1845 双(2-甲基-3-呋喃基)二硫醚 Bis(2-methyl-3-furyl)disulfide 3259
751 0
S075 I1846 糠基甲基硫醚 Furfuryl methyl sulfide 3160
752 1
S075 I1847 2,6-二甲基苯硫酚 2,6-Dimethylthiophenol 3666
753 2
S075 I1848 2-甲基-3(2-呋喃基)丙烯醛 2-Methyl-3(2-furyl)acrolein 2704
3 2-Methyltetrahydrothiophen-
754 S075 I1849 2-甲基四氢噻吩-3-酮 3-o 3512
4 ne
755 S075 I1850 2-甲基-5-(甲硫基)呋喃 2-Methyl-5-(methylthio)furan 3366
5 2-Hydroxy-3,5,5-trimethyl-2-
756 S075 I1851 2-羟基-3,5,5-三甲基-2-环己烯 cyc 3459
6 酮 lohexenone
757 S075 I1852 糠酸甲酯 Methyl 2-furoate 2703
758 7
S075 I1853 硫代乙酸乙酯 Ethyl thioacetate 3282
8
138
GB2760—2011
表 B.3(续)
759 S075 I1854 硫代乙酸丙酯 Propyl thioacetate 3385

760 9
S076 I1855 3-巯基丙酸乙酯 Ethyl 3-mercaptopropionate 3677
761 0
S076 I1856 硫代丁酸甲酯 Methyl thiobutyrate 3310
762 1
S076 I1857 异硫氰酸烯丙酯 Allyl isothiocyanate 2034
763 2
S076 I1858 2-硫代糠酸甲酯 Methyl 2-thiofuroate 3311
764 3
S076 I1859 3-甲基-1,2,4-三噻烷 3-Methyl-1,2,4-trithiane 3718
765 4
S076 I1860 2,3,5,6-四甲基吡嗪 2,3,5,6-Tetramethylpyrazine 3237
766 5
S076 I1861 2-乙基吡嗪 2-Ethylpyrazine 3281
6 2-Ethyl-3(5 or
767 S076 I1862 2-乙基-3,(5或6)-二甲基吡嗪 6)-dimethylpyrazine 3149
7
768 S076 I1863 2-甲氧基-3-异丁基吡嗪 2-Methoxy-3-isobutyl 3132
769 8
S076 I1864 1-甲基-2-乙酰基吡咯 pyrazine
1-Methyl-2-acetylpyrrole 3184
770 9
S077 I1865 N-乙基-2-乙酰基吡咯 1-Ethyl-2-acetylpyrrole 3147
771 0
S077 I1866 喹啉 Quinoline 3470
772 1
S077 I1867 6-甲基喹啉 6-Methylquinoline 2744
773 2
S077 I1868 5-甲基喹啉 5-Methylquinoxaline 3203
774 3
S077 I1869 哌啶 Piperidine 2908
775 4
S077 I1870 β-甲基吲哚 β-Methylindole 3019
776 5
S077 I1871 5-乙基-2-甲基吡啶 5-Ethyl-2-methylpyridine 3546
777 6
S077 I1872 3-乙基吡啶 3-Ethylpyridine 3394
778 7
S077 I1873 2-乙酰基吡啶 2-Acetylpyridine 3251
779 8
S077 I1874 3-乙酰基吡啶 3-Acetylpyridine 3424
780 9
S078 I1875 甲酸肉桂酯 Cinnamyl formate 2299
781 0
S078 I1876 异戊胺 Isopentylamine 3219
782 1
S078 I1877 苯乙胺 Phenethylamine 3220
783 2
S078 I1878 2-甲基-1,3-二硫环戊烷 2-Methyl-1,3-dithiolane 3705
784 3
S078 I1879 6-乙酰氧基二氢茶螺烷 6- 3651
785 4
S078 I1880 4,5-二甲基噻唑 Acetoxydihydrotheaspirane
4,5-Dimethyl thiazole 3274
786 5
S078 I1881 3-巯基己醇 3-Mercaptohexanol 3850
787 6
S078 I1882 三硫丙酮 Trithioacetone 3475
788 7
789 8
S078 I1884 2-(甲硫基)乙酸乙酯 Ethyl 2-(methylthio) acetate 3835
790 9
S079 I1885 乙酸3-巯基己酯 3-Mercaptohexyl acetate 3851
0 Ethyl 2-(methyldithio)
791 S079 I1886 2-(甲基二硫基)丙酸乙酯 propionate 3834
1
792 S079 I1887 3-(甲硫基)丁酸乙酯 Ethyl 3-(methylthio) butyrate 3836
793 2
S079 I1888 丁酸3-巯基己酯 3-Mercaptohexyl butyrate 3852
794 3
S079 I1889 己酸3-巯基己酯 3-Mercaptohexyl hexanoate 3853
795 4
S079 I1890 糠醇 Furfuryl alcohol 2491
796 5
S079 I1891 四氢糠醇 Tetrahydro furfuryl alcohol 3056
6
139
GB2760—2011
表 B.3(续)
Taurine (2-
797 S079 I1892 牛磺酸(2-氨基乙基磺酸) Aminoethylsulfonic 3813
7 Acid)
798 S079 I1893 2-乙基-3-甲基吡嗪 2-Ethyl-3-Methylpyrazine 3155
799 8
S079 I1894 3-甲基-2-丁硫醇 3-Methyl-2-butanethiol 3304
9
800 S080 I1895 2-甲基-3-四氢呋喃硫醇 2-Methyl-3- 3787
801 0
S080 I1896 丙硫醇 tetrahydrofuranthiol
Propanethiol 3521
802 1
S080 I1897 1,3-丙二硫醇 1,3-Propanedithiol 3588
2 Allyl mercaptan (2- propen
803 S080 I1898 烯丙基硫醇(2-丙烯基-1-硫醇) -1-thiol) 2035
3
4-Methoxy-2-methyl-2-
804 S080 I1899 4-甲氧基-2-甲基-2-丁硫醇 butanethi 3785
4 ol
805 S080 I1900 2-苯乙硫醇 2-Phenylethyl mercaptan 3894
5
806 S080 I1901 3-巯基-3-甲基-1-丁醇 3-Mercapto-3-methyl-1- 3854
807 6
S080 I1902 甲基2-甲基-3-呋喃基二硫醚 butanol
Methyl 2-methyl-3-furyl 3573
808 7
S080 I1903 甲基乙基硫醚 disufideethyl sulfide
Methyl 3860
809 8
S080 I1904 甲基苯基二硫醚 Methyl phenyl disulfide 3872
810 9
S081 I1905 二乙基硫醚 Diethyl sulfide 3825
811 0
S081 I1906 二丙基三硫醚 Dipropyl trisulfide 3276
812 1
S081 I1907 丙烯基丙基二硫醚 Propenyl propyl disulfide 3227
813 2
S081 I1908 二烯丙基硫醚 Allyl sulfide 2042
814 3
S081 I1909 二烯丙基三硫醚 Diallyl trisulfide 3265
4 二烯丙基四硫醚(二烯丙基聚 Diallyl tetrasulfide (Diallyl
815 S081 I1910 硫 polysulfide) 3533
5 醚)
816 S081 I1911 2-甲硫甲基-2-丁烯醛 2-(Methylthio)methyl-2- 3601
817 6
S081 I1912 3-甲硫基己醛 butenal
3-Methylthio hexanal 3877
818 7
S081 I1913 乙酸环己酯 Cyclohexyl acetate 2349
819 8
S081 I1914 邻-氨基苯乙酮 o-Amino acetophenone 3906
9
820 S082 I1915 2-甲基-3-甲硫基呋喃 2-Methyl-3-(methylthio) furan 3949
0 3-Mercapto-3-methyl-butyl
821 S082 I1916 甲酸3-巯基3-甲基丁酯 formate 3855
1
822 S082 I1917 乙酸3-甲硫基丙酯 3-(Methylthio) propyl acetate 3883
2 3-甲基硫代丁酸S-甲酯(异戊 S-Methyl 3-
823 S082 I1918 酸 methylbutanethioate 3864
3 甲硫醇酯) (Methylthiol isovalerate)
824 S082 I1919 甲硫磺酸S-甲酯 S-Methyl -
825 4
S082 I1920 2-甲硫基丁酸甲酯 methanethiosulfonate
Methyl 2-methythio butyrate 3708
5
826 S082 I1921 3-甲硫基-1-己醇乙酸酯 3-(Methylthio)-1-hexyl 3789
827 6
S082 I1922 甲硫醇乙酸酯 acetate thioacetate
S-methyl 3876
7 (5H)-5- 甲基-6,7- 二氢环戊基 (5H)-5-Methyl-6,7-dihydro-
828 S082 I1923 并 cycl 3306
8 (b)吡嗪 openta(b) pyrazine
829 S082 I1924 2-甲氧基吡嗪 2-Methoxypyrazine 3302
9
140
GB2760—2011
表 B.3(续)
2-,5 or
830 S083 I1925 2-,5或6-甲氧基-3-甲基吡嗪 6-Methoxy-3-methyl- 3183
0 pyrazine
2-乙酰基-3,5（或6）-二甲基 2-Acetyl-3,5(or6)dimethyl
831 S083 I1926 吡 pyrazine 3327
1 嗪
832 S083 I1927 2-乙酰基3-甲基吡嗪 2-Acetyl 3-methyl pyrazine 3964
833 2
S083 I1928 四氢吡咯(吡咯烷) Tetrahydropyrrole 3523
3
834 S083 I1929 2-异丁基吡啶 (Pyrrolidine)
2-Isobutyl pyridine 3370
835 4
S083 I1930 2-乙基-4,5-二甲基唑 2-Ethyl-4,5-dimethyloxazole 3672
5
836 S083 I1931 硫化铵 Ammonium sulfide 2053
837 6
S083 I1932 2-巯基丙酸乙酯 Ethyl 2-mercaptopropionate 3279
7 N-(4-Hydroxy-3-
838 S083 I1933 N-(4-羟基-3-甲氧基苄基)壬酰 methoxybenzyl 2787
8 胺 )-nonanamide
839 S083 I1934 1,4-二噻烷 1,4-Dithiane 3831
840 9
S084 I1935 桃金娘烯醇 Myrtenol 3439
841 0
S084 I1936 胡椒碱 Piperine 2909
842 1
S084 I1937 2,3-二甲基苯并呋喃 2,3-Dimethylbenzofuran 3535
2 4-Hydroxy-5-methyl-3-(2H)-
843 S084 I1938 4-羟基-5-甲基-3(2H)呋喃酮 fura 3635
3 none
844 S084 I1939 γ-紫罗兰酮 γ-Ionone 3175
845 4
S084 I1940 α-二氢紫罗兰酮 Dihydro-Alpha-ionone 3628
5 d-Piperitone
846 S084 I1941 d-胡椒酮(对- -1-烯-3-酮) (p-menth-1-en-3-one) 2910
6
胡椒烯酮( 对- - Piperitenone
847 S084 I1942 1,4(8)- (p-Mentha-1,4(8)-dien-3- 3560
7 二烯-3-酮) one)
848 S084 I1943 l-天冬氨酸 l-Aspartic acid 3656
849 8
S084 I1944 d,l-异亮氨酸 d,l-Isoleucine 3295
850 9
S085 I1945 焦木酸提取物 Pyroligneous acid extract 2968
851 0
S085 I1946 醋酸钠 Sodium acetate 3024
852 1
S085 I1947 二醋酸钠 Sodium diacetate 3900
853 2
S085 I1948 琥珀酸二钠 Disodium succinate 3277
854 3
S085 I1949 5'-鸟苷酸二钠 Disodium 5-guanylate 3668
855 4
S085 I1950 5'-肌苷酸二钠 Disodium 5-inosinate 3669
856 5
S085 I1951 磷酸三钙 Tricalcium phosphate 3081
857 6
S085 I1952 δ-十六内酯 δ-Hexadecalactone -
858 7
S085 I1953 (+/-)二氢薄荷内酯 (+/-)Dihydromintlactone 4032
8
859 S085 I1954 顺式-4-十二烯醛 (Z)-4-Dodecenal 4036
860 9
S086 I1955 4,5-环氧反式-2-癸烯醛 4,5-Epoxy trans-2-decenal 4037
0
861 S086 I1956 2-乙基-5-甲基吡嗪 2-Ethyl-5-methylpyrazine 3154
862 1
S086 I1957 顺式-3-顺式-6-壬二烯-1-醇 cis-3-cis-6-Nonadien-1-ol 3885
863 2
S086 I1958 2-甲基-1-丁醇 2-Methyl-1- butanol 3998
864 3
S086 I1959 异龙脑 Isoborneol 2158
4
141
GB2760—2011
表 B.3(续)
SN Codi Original coding Chinese Name of English Name of FEMA No.
ng Perfume Perfume
865 S086 I1960 2-壬醇 2-Nonanol 3315

5 (E)-2-Octen-1-ol
866 S086 I1961 反式-2-辛烯-1-醇 (trans-2-Octen-1-ol) 3887
6
867 S086 I1962 香芹醇 Carveol 2247
7
868 S086 I1963 p-Menthan-2-one 3176
对- 烷-2-酮
869 8
S086 I1964 4-甲基-3-戊烯-2-酮 4-Methyl-3-penten-2-one 3368
870 9
S087 I1965 反式,反式-3,5 辛二烯-2-酮 trans,trans-3,5-Octadien-2- 4008
871 0
S087 I1966 2-甲基呋喃 one
2-Methyl furan 4179
872 1
S087 I1967 3-癸烯-2-酮 3-Decen-2-one 3532
873 2
S087 I1968 2-辛烯-4-酮 2-Octen-4-one 3603
874 3
S087 I1970 2-呋喃基-2-丙酮 (2-Furyl)-2-propanone 2496
875 4
S087 I1972 5-甲基-2,3-己二酮 5-Methyl-2,3-hexanedione 3190
876 5
S087 I1973 2-甲基-3-戊烯酸 2-Methyl-3-pentenoic acid 3464
6
877 S087 I1974 L-酪氨酸 L-Tyrosine 3736
878 7
S087 I1975 2-氧代戊二酸 2-Oxopentanedioic acid 3891
8
879 S087 I1976 4-茴香酸 4-Anisic acid 3945
880 9
S088 I1977 亚油酸 Linoleic acid 3380
881 0
S088 I1978 甘草酸 Glycyrrhizic acid -
882 1
S088 I1979 L-胱氨酸 L-Cystine -
883 2
S088 I1980 L-蛋氨酸 L-Methionine -
884 3
S088 I1981 L-谷氨酰胺 L-Glutamine 3684
885 4
S088 I1982 2-丙硫醇 2-Propanethiol 3897
5 4-Mercapto-4-methyl-2-
886 S088 I1983 4-巯基-4-甲基-2-戊酮 pentano 3997
6 ne
887 S088 I1984 1,2-乙二硫醇 1,2-Ethanedithiol 3484
888 7
S088 I1985 异戊烯基硫醇 Prenyl mercaptan 3896
8 d,l-(3-Amino-3-
d,l-(3- 氨基-3- 羧基丙基)二甲 carboxypropyl)
基氯化锍(甲基蛋氨酸-氯化锍) dimethylsulfonium
889 S088 I1986 chloride (d,l- 3445
9 Methylmethionine
2- 甲基-3- 硫代乙酰氧基 -4,5- 2-Methyl-3-thioacetoxy-4,5-
890 S089 I1987 二 dihy 3636
0 氢呋喃 drofuran
891 S089 I1988 异丁基硫醇 Isobutyl mercaptan 3874
892 1
S089 I1989 苄基硫醇 Benzenethiol 3616
893 2
S089 I1990 异硫氰酸苄酯 Benzyl isothiocyanate -
3
894 S089 I1991 甲基烯丙基三硫醚 Allyl methyl trisulfide 3253
895 4
S089 I1992 2-戊基噻吩 2-Pentyl thiophene 4387
5
896 S089 I1993 3,5-二乙基-1,2,4-三硫杂环戊 3,5-Diethyl-1,2,4-trithiolane 4030
897 6
S089 I1994 噻吩 Thiophene -
7 2,4,6-三甲基二氢-4H-1,3,5-二 2,4,6-Trimethyldihydro-4H-
898 S089 I1995 噻 1,3,5 4018
8 嗪 -dithiazine
142
GB2760—2011
表 B.3(续)
ng Perfume Perfume
3-Methylthiopropyl
899 S089 I1996 异硫氰酸 3-甲硫基丙酯 isothiocyanate 3312
9
900 S090 I1997 3-甲基丁基硫醇 3-Methylbutanethiol 3858
0
901 S090 I1998 2-乙酰基-2-噻唑啉 2-Acetyl-2-thiazoline 3817
902 1
S090 I1999 甲基丙基三硫醚 Methyl propyl trisulfide 3308
903 2
S090 I2000 噻唑 Thiazole 3615
904 3
S090 I2001 吡嗪 Pyrazine 4015
905 4
S090 I2002 甲基 1-丙烯基二硫醚 Methyl 1-propenyl disulfide 3576
906 5
S090 I2003 甲酸丙酯 Propyl formate 2943
6 Vanlillin
香兰素 3-(L- 氧基)丙-1,2-二 3-(L-menthoxy)propane-1,2-
907 S090 I2004 醇缩醛 diol acetal 3904
7
908 S090 I2005 3-戊烯-2-酮 3-Penten-2-one 3417
8 Methyl dodecanoate (Methyl
909 S090 I2006 十二酸甲酯(月桂酸甲酯) laurate) 2715
9
Perillyl
乙酸紫苏酯(对-1,8- 二烯-7- acetate(p-Mentha-1,8-dien-
910 S091 I2007 醇乙酸酯 7-yl acetate) 3561
0
911 S091 I2008 苹果酸二乙酯 Diethyl malate 2374
912 1
S091 I2009 甲硫基乙酸甲酯 Methyl (methylthio) acetate 4003
913 2
S091 I2010 2-乙酰基-1-吡咯啉 2-Acetyl-1-pyrroline 4249
3
914 S091 I2011 甲酸异丙酯 Isopropyl formate 2944
915 4
S091 I2012 4-甲基-2-戊烯醛 4-Methyl-2-pentenal 3510
5
916 S091 I2013 亚油酸乙酯 Ethyl linoleate —
6 2,4,6- 三异丁基 -5,6- 二氢 2,4,6-Triisobutyl-5,6-dihydro-
917 S091 I2014 -4H-1,3,5-二噻嗪 4H 4017
7 -1,3,5-dithiazine
918 S091 I2015 乙酸十二醇酯 Dodecyl acetate 2616
8
919 S091 I2016 2-乙基丁醛 2-Ethyl butyraldehyde 2426
920 9
S092 I2017 辛酸辛酯 Octyl caprylate 2811
0
921 S092 I2018 己醛二乙缩醛 Hexanal diethyl acetal —
922 1
S092 I2019 丙酸异丙酯 Isopropyl propionate 2959
923 2
S092 I2020 丁酸反式-2-己烯酯 trans-2-Hexenyl butyrate 3926
924 3
S092 I2021 异硫氰酸丁酯 Butyl Isothiocyanate 4082
925 4
S092 I2022 N-葡糖酰基乙醇胺 N-Gluconyl ethanolamine 4254
926 5
S092 I2023 N-乳酰基乙醇胺 N-Lactoyl ethanolamine 4256
927 6
S092 I2024 1-庚烯-3-醇 1-Hepten-3-ol 4129
928 7
S092 I2025 乙硫醇 Ethanethiol 4258
929 8
S092 I2026 六偏磷酸钠 Sodium hexameta 3027
9
930 S093 I2027 乙酸 L-龙脑酯 phosphate
L-Bornyl acetate 4080
931 0
S093 I2028 反式-α-突厥酮 trans-α-Damascone 4088
1
932 S093 I2029 二乙基二硫醚 Diethyl disulfide 4093
2
143
GB2760—2011
表 B.3(续)
ng Perfume Perfume
933 S093 I2030 2,5-二甲基-3(2H)呋喃酮 2,5-Dimethyl-3(2H)furanone 4101

934 3
S093 I2031 香叶酸 Geranic acid 4121
4 1-(3-Hydroxy-5-methyl-2-
935 S093 I2032 1-(3-羟基-5-甲基-2-噻吩)乙酮 thieny 4142
5 l)ethanone
936 S093 I2033 异黄葵内酯 Isoambrettolide 4145
937 6
S093 I2034 异丁酸异龙脑酯 Isobornyl isobutyrate 4146
938 7
S093 I2035 N-甲基邻氨基苯甲酸异丁酯 Isobutyl N-methylanthranilate 4149
8 Methionyl butyrate
939 S093 I2036 丁酸 3-(甲硫基)丙酯 (3-(Methylthio) propyl 4160
9 butyrate)
940 S094 I2037 (S1)-甲氧基-3-庚硫醇 (S1)-Methoxy-3-heptanethiol 4162
941 0
S094 I2038 5-Z-辛烯酸甲酯 Methyl 5-Z-octenoate 4165
942 1
S094 I2039 N-乙酰基邻氨基苯甲酸甲酯 Methyl N-acetylanthranilate 4170
2 3-Methyl-2-(3-methylbut-2-
943 S094 I2040 3-甲基-2-(3-甲基-2-丁烯)呋喃 enyl) 4174
3 furan
944 S094 I2041 乙酸植醇酯 Phytyl acetate 4197
4 3,7,11- 三甲基十二碳 -2,6,10- 3,7,11-Trimethyldodeca-
945 S094 I2042 三 2,6,10-t 4213
5 烯醇乙酸酯 rienyl acetate
946 S094 I2043 三乙胺 Triethylamine 4246
6
947 S094 I2044 丙酸茴香酯 Anisyl propionate 2102
7
948 S094 I2045 丁酸 3-丁酮-2-醇酯 Butan-3-one-2-yl butanoate 3332
949 8
S094 I2046 异喹啉 Isoquinoline 2978
950 9
S095 I2047 2-丙酰噻唑 2-Propionylthiazole 3611
0 2(4)- 异丙基-4(2),6- 二甲基二 2(4)-Isopropyl-4(2),6-
951 S095 I2048 氢 dimethyldi 3782
1 (4H)-1,3,5-二噻嗪 hydro(4H)-1,3,5-dithiazine
952 S095 I2049 丁酸松油酯 Terpinyl butyrate 3049
953 2
S095 I2050 3-正丁基苯肽 3-n-Butylphthalide 3334
3 2,2-二甲基-5-(1-甲基-1-丙烯 2,2-Dimethyl-5-(1-
954 S095 I2051 基) methylpropen 3665
4 四氢呋喃 -1-yl)tetrahydrofuran
(6R)-3- 甲基 -6-(1- 甲基乙基)- 2-Cyclohexen-1-one,3-
955 S095 I2052 2- methyl-6- 4200
5 环己烯-1-酮 (1-methylethyl)-,(6R)-
956 S095 I2053 3-甲基-2-丁烯-1-醇 3-Methyl-2-buten-1-ol 3647
957 6
S095 I2054 对 -1-烯-9-醇乙酸酯 1-p-Menthen-9-yl acetate 3566
958 7
S095 I2055 乙酸 2-辛烯醇酯 2-Octen-1-yl acetate 3516
8 1-(p-Methoxyphenyl)-2-
959 S095 I2056 1-(对-甲氧基苯基)-2-丙酮 propano 2674
9 ne
Butyl octadecanoate (Butyl
960 S096 I2057 十八酸丁酯(硬脂酸丁酯) stearate) 2214
0
961 S096 I2058 (+/-)-1-苯乙基硫醇 (+/-)-1- 4061
1
962 S096 I2059 4-异丙基-2-环己烯酮 Phenylethylmercaptan
4-Isopropyl-2-cyclohexenone 3939
963 2
S096 I2060 邻-甲氧基苯甲酸甲酯 Methyl o-methoxybenzoate 2717
964 3
S096 I2061 丙酮醛 Pyruvaldehyde 2969
4
144
GB2760—2011
表 B.3(续)
965 S096 I2062 甲基乙基三硫醚 Methyl ethyl trisulfide 3861

5 2-Methyl-2-(methyldithio)
966 S096 I2063 2-甲基-2-(甲二硫基)-丙醛 propanal 3866
6
967 S096 I2064 二(甲硫基)甲烷 Bis-(Methylthio) methane 3878
968 7S096 I2065 2,3,5-三硫杂己烷 2,3,5-Trithiahexane 4021
8
969 S096 I2066 4-乙基辛酸 4-Ethyl octanoic acid 3800
970 9S097 I2067 二氢诺卡酮 Dihydronootkatone 3776
971 0S097 I2068 1-乙氧基-3-甲基-2-丁烯 1-Ethoxy-3-methyl-2-butene 3777
1 2-乙烯基-2-甲基-5-(1-甲基乙 2-Ethenyl-2-methyl-5-(1-
972 S097 I2069 烯 methyl 3759
2 基)四氢呋喃 ethenyl)-tetrahydrofuran
973 S097 I2070 异戊酸糠酯 Furfuryl isovalerate 3283
974 3S097 I2071 异戊酸芳樟酯 Linalyl isovalerate 2646
975 4S097 I2072 3-甲基-2-丁醇 3-Methyl-2-butanol 3703
976 5S097 I2073 3-甲基-1-戊醇 3-Methyl-1-pentanol 3762
977 6S097 I2074 4-甲基-2-戊酮 4-Methyl-2-pentanone 2731
978 7S097 I2075 反式-3-顺式-6-壬二烯醇 trans-3-cis-6-Nonadienol 3884
979 8S097 I2076 庚酸甲酯 Methyl heptanoate 2705
980 9S098 I2077 顺式-3-己烯醇丙酸酯 (Z)-3-Hexenyl propionate 3933
0
981 S098 I2078 反式-2-癸烯酸乙酯 Ethyl trans-2-decenoate 3641
982 1S098 I2079 2-乙基苯酚 2-Ethyl phenol ——
2
983 S098 I2080 盐酸硫胺素 Thiamine hydrochloride 3322
3 N-Methyl pyrrol
984 S098 I2081 N-甲基吡咯-2-甲醛 -2-carboxaldehyde 4332
4
985 S098 I2082 乙酸香兰素酯 Vanillin acetate 3108
5
986 S098 I2083 l-组氨酸 l-Histidine 3694
987 6S098 I2084 δ-突厥酮 δ-Damascone 3622
988 7S098 I2085 2-甲基戊酸乙酯 Ethyl 2-methylpentanoate 3488
989 8S098 I2086 4-甲硫基-2-丁酮 4-Methylthio-2-butanone 3375
990 9S099 I2087 乳酸l-薄荷酯 l-Menthyl lactate 3748
0 Methyl 3-methyl-1-butenyl
991 S099 I2088 甲基 3-甲基-1-丁烯基二硫醚 disulfide 3865
1
992 S099 I2089 1-巯基-2-丙酮 1-Mercapto-2-propanone 3856
993 2S099 I2090 乙酸正戊酯 Pentyl acetate ——
994 3S099 I2091 胡薄荷酮 Pulegone 2963
995 4S099 I2092 1-苯基丙醇-1 1-Phenylpropan-1-ol 2884
996 5S099 I2093 4-苯基 2-丁醇 4-Phenyl-2-butanol 2879
997 6S099 I2094 庚醇-3 Heptan-3-ol 3547
7
998 S099 I2095 3-乙酰氧基己酸甲酯 Methyl 3-acetoxy hexanoate ——
999 8S099 I2096 对- -1-烯-3-醇 p-Menth-1-en-3-ol 3179
9
1000 S100 I2097 4- 醇 4-Thujanol 3239
0
145
GB2760—2011
表 B.3(续)
SN Codi Original Chinese Name English Name of FEMA No.
ng coding of Perfume Perfume
丙酮酸顺式-3-己烯酯(丙 cis-3-Hexenyl pyrovate (Leaf

1001 S100 I2098 酮酸叶 pyrovate) 3934
1 醇酯)
1002 S100 I2099 联苯 Biphenyl 3129
2 (Z)-4-Hydroxy-6-dodecenoic
1003 S100 I2100 顺式-4-羟基-6-十二烯酸 acid lactone 3780
3 内酯
1004 S100 I2101 甲基亚磺酰甲烷 Methylsulfinylmethane 3875
4 Methyl
3,7- 二甲基-2,6- 辛二烯酸 3,7-dimethyl-2,6-
1005 S100 I2102 甲酯 octadienoate ——
5 (香叶酸甲酯) (methyl geranate)
反式和顺式 -4,8- 二甲基- (E)and(z)-4,8-Dimethyl-3,7-
1006 S100 I2103 3,7- 壬 non 3969
6 二烯-2-酮 adien-2-one
1007 S100 I2104 异亚戊基异戊胺 Isopentylidene 3990
1008 7
S100 I2105 戊酸异戊酯 isopentylamine
Isoamyl valerate ——
8 trans-2-Hexenyl propionate
1009 S100 I2106 丙酸反式-2-己烯酯 2-Hexen-1-ol,propanoate, (E) 3932
9
1010 S101 I2107 硫化氢(仅用于热反应香 Hydrogen sulfide 3779
1011 0
S101 I2108 )
戊酸甲酯 Methyl valerate 2752
1012 1
S101 I2109 丁酸异丙酯 Isopropyl butyrate 2935
1013 2
S101 I2110 烯丙基甲基二硫醚 Allyl methyl disulfide 3127
1014 3
S101 I2111 3-壬酮 3-Nonanone 3440
1015 4
S101 I2112 二苄基二硫醚 Benzyl disulfide 3617
5 苯乙酸顺式-3-己烯酯(苯 cis-3-Hexenyl phenylacetate
1016 S101 I2113 乙酸叶 (Leaf phenylacetate) 3633
6 醇酯)
1017 S101 I2114 乙酸 3-(乙酰巯基)己酯 3-Acetylmercaptohexyl 3816
7 acetate
S-Methyl
1018 S101 I2115 己酸甲硫醇酯 hexanethioate(methyl 3862
8 thiohexanoate)
(E)-2-Butenoic acid (Crotonic
1019 S101 I2116 反式-2-丁烯酸(巴豆酸) acid) 3908
9
戊酸顺式 -3- 己烯酯 ( 戊 (Z)-3-Hexenyl valerate (Leaf
1020 S102 I2117 酸叶醇 valerate) 3936
0 酯)
1021 S102 I2118 己酸苄酯 Benzyl hexanoate 4026
1022 1
S102 I2119 烯丙基丙基二硫醚 Allyl propyl disulfide 4073
2
2,8-表硫-顺式-对- 烷 2,8-Epithio-cis-p-menthane
4,7,7- 三甲基-6- 硫杂双 4,7,7-Trimethyl-6-
环[3.2.1] thiabicyclo[3.
1023 S102 I2120 2.1]octane 4108
辛烷
3 Thiocineole
1024 S102 I2121 硫代
癸酸甲酯 Methyl decanoate ——
1025 4
S102 I2122 甲酸异丁酯 Isobutyl formate 2197
5
1026 S102 I2123 4-庚酮 4-Heptanone 2546
1027 6
S102 I2124 戊酸丁酯 Butyl valerate 2217
7
1028 S102 I2125 丁酸环己酯 Cyclohexyl butyrate 2351
8
146
GB2760—2011
表 B.3(续)
Ethyl sorbate (Ethyl

1029 S102 I2126 山梨酸乙酯(2,4-己二烯酸 2,4-hexadiencate) 2459
9 乙酯）
1030 S103 I2127 单油酸甘油酯 Glyceryl monooleate 2526
1031 0
S103 I2128 5-羟基-4-辛酮 5-Hydroxy-4-octanone 2587
1
1032 S103 I2129 壬酸甲酯 Methyl nonanoate 2724
1033 2
S103 I2130 丙酸橙花酯 Neryl propionate 2777
1034 3
S103 I2131 肉桂酸丙酯 Propyl cinnamate 2938
1035 4
S103 I2132 丁酸玫瑰酯 Rhodinyl butyrate 2982
1036 5
S103 I2133 异丁酸玫瑰酯 Rhodinyl isobutyrate 2983
1037 6
S103 I2134 丙酸松油酯 Terpinyl propionate 3053
1038 7
S103 I2135 丙酸糠酯 Furfuryl propionate 3346
1039 8
S103 I2136 戊酸糠酯 Furfuryl pentanoate 3397
1040 9
S104 I2137 异茉莉酮 Isojasmone 3552
0
1041 S104 I2138 苄基甲基硫醚 Benzyl methyl sulfide 3597
1042 1
S104 I2139 3-甲基-2-丁烯醛 3-Methyl-2-butenal 3646
2
1043 S104 I2140 2,4-癸二烯酸丙酯 Propyl 2,4-decadienoate 3648
1044 3
S104 I2141 反式-2-己烯酸己酯 Hexyl trans-2-hexenoate 3692
1045 4
S104 I2142 4-烯丙基-2,6-二甲氧基苯 4-Allyl-2,6-dimethoxyphenol 3655
5 Methyl
1046 S104 I2143 2-羟基-4-甲基戊酸甲酯 2-hydroxy-4- 3706
6 methylpentanoate
1047 S104 I2144 反式-2-辛烯酸甲酯 Methyl trans-2-octenoate 3712
7 2,2,6-Trimethyl-6-
1048 S104 I2145 2,2,6-三甲基-6-乙烯基四 vinyltetrahydr 3735
8 氢吡喃 opyran
Sclareolide(Decahydro-
香紫苏内酯 3a,6,6,9a
1049 S104 I2146 - 3794
9 tetramethylnaphtho(2,1b)fura
1050 S105 I2147 苯甲酸甲硫醇酯 S-Methyl benzothioate 3857
1051 0
S105 I2148 反式-2-己烯酸顺式-3-己 (Z)-3-Hexenyl(E)-2- 3928
1052 1
S105 I2149 2-巯基苯甲醚 hexenoate
2-Mercaptoanisole 4159
2 Vanillin erythro and
1053 S105 I2150 香兰素苏和赤-2,3-丁二醇 threo-butan-2,3-diol acetal 4023
3 缩醛
1054 S105 I2151 反式 6-甲基-3-庚烯-2-酮 (E)-6-Methyl-3-hepten-2-one 4001
1055 4
S105 I2152 (±)3-巯基丁酸乙酯 (±)-Ethyl 3-mercaptobutyrate 3977
1056 5
S105 I2153 3-巯基-2-甲基戊醇 3-Mercapto-2-methylpentan- 3996
1057 6
S105 I2154 乙醛二异戊醇缩醛 1-ol
Acetaldehyde diisoamyl 4024
7 acetal
(+/-)-2-Phenyl-4-methyl-2-
1058 S105 I2155 (+/-)-2-苯基-4-甲基-2-己 hexen 4194
8 烯醛 al
1059 S105 I2156 2-庚硫醇 2-Heptanethiol 4128
9 2-(2-Hydroxy-4-methyl-3-
2-(2- 羟基-4- 甲基-3- 环己 cycloh exenyl)-propionic acid
1060 S106 I2157 烯基)- γ-lactone 4140
0 丙酸γ-内酯 (Wine Lactone)
147
GB2760—2011
表 B.3(续)
1-Menthyl methyl ether

L- 基甲基醚(2-异丙 (2-Isopropyl-5-
1061 S106 I2158 基-5-甲基环己基甲基 methylcyclohexyl methyl 4054
1 醚) ehter)
1062 S106 I2159 己酸异丙酯 Isopropyl hexanoate 2950
1063 2
S106 I2160 2,4-己二烯-1-醇 2,4-Hexadien-1-ol 3922
3
1064 S106 I2161 十六烷酸甲酯 Methyl hexadecanoate ——
4 5-Methyl-2-
1065 S106 I2162 5-甲基-2-噻吩甲醛 thiophenecarboxalde 3209
5 hyde
1066 S106 I2163 4-甲基-2,6-二甲氧基苯 4-Methyl-2,6- 3704
6
1067 S106 I2164 对-甲氧基肉桂醛 dimethoxyphenol
p-Methoxycinnamaldehyde 3567
1068 7
S106 I2165 2,4,5-三甲基唑 2,4,5-Trimethyloxazole 4394
8
1069 S106 I2166 苯甲醛二乙缩醛 Benzaldehyde diethyl acetal ——
1070 9
S107 I2167 d-新薄荷醇 d-Neo-Menthol 2666
0
1071 S107 I2168 2-壬烯酸γ-内酯 2-Nonenoic acid gamma- 4188
1072 1
S107 I2169 反式-4-癸烯酸乙酯 lactone
Ethyl trans-4-decenoate 3642
2 Tuberose Lactone
晚香玉内酯 { 二氢-5- {Dihydro-5-[(Z,Z)-octa-2,5-
1073 S107 I2170 [(Z,Z)-2,5- dien yl]-2(3H)-furanone} 4067
3 辛二烯-2(3H)-呋喃酮}
4-Methyl-2-pentyl-1,3-
4-甲基-2-戊基-1,3-二氧dioxolane
1074 S107 I2171 戊环(己醛1,2-丙二醇缩(Hexanal propylene 3630
4 醛) glycol acetal)
1075 S107 I2172 乙酸 3-巯基庚酯 3-Mercaptoheptyl acetate 4289
1076 5
S107 I2173 甲基纤维素 Methyl cellulose 2696
6 植醇 ( 叶绿醇 )( 叶
黄烯 phytol(3,7,11,15-
1077 S107 I2174 Tetramethyl-2- hexadecen-
醇)(3,7,11,15- 四甲基 - 4196
7 1-ol)
1078 S107 I2175 2- 十六烯
异戊醛二乙缩醛 Isovaleraldehyde diethyl 4371
1079 8
S107 I2176 异硫氰酸 3-丁烯酯 acetal
3-Butenyl isothiocyanate 4418
1080 9
S108 I2177 异硫氰酸 4-戊烯酯 4-Pentenyl isothiocyanate 4427
1081 0
S108 I2178 异硫氰酸 5-己烯酯 5-Hexenyl isothiocyanate 4421
1 顺式-9-十八烯醇乙酸酯 cis-9-Octadecenyl acetate
1082 S108 I2179 (乙酸油 (Oleyl 4359
2 醇酯) acetate)
1083 S108 I2180 糠基甲基醚 Furfuryl methyl ether 3159
1084 3
S108 I2181 3-已酮 3-Hexanone 3290
1085 4
S108 I2182 异硫氰酸 2-丁酯 2-Butyl isothiocyanate 4419
1086 5
S108 I2183 异硫氰酸异丁酯 Isobutyl isothiocyanate 4424
6 6-(Methylthio) hexyl
1087 S108 I2184 异硫氰酸 6-(甲硫基)已 isothiocyanate 4415
7 酯 5-(Methylthio) pentyl
1088 S108 I2185 异硫氰酸 5-(甲硫基)戊 isothiocyanate 4416
8 酯
1089 S108 I2186 异硫氰酸戊酯 Amyl isothiocyanate 4417
9
148
GB2760—2011
表 B.3(续)
1090 S109 I2187 异硫氰酸异丙酯 Isopropyl isothiocyanate 4425

1091 0
S109 I2188 异硫氰酸异戊酯 Isoamyl isothiocyanate 4423
1
1092 S109 I2190 2,5-二甲基呋喃 2,5-Dimethylfuran 4106
1093 2
S109 I2191 环紫罗兰酮 Cycloionone 3822
3 2-Isobutyl-4-methyl-1,3-
2-异丁基-4-甲基-1，3-二 dioxola ne 4286
1094 S109 I2192 氧戊环 (Isovaleraldehyde propylene 4378
4 (异戊醛 1,2-丙二醇缩醛) glycol acetal)
Cis-and
顺式和反式-2-异丙基-4- trans-2-Isopropyl-4-methyl-
甲基-1， 1,3-d ioxolane
1095 S109 I2193 3-二氧戊环(异丁醛 1,2-(Isobutyraldehyde propylene 4287
5 glycol acetal)
丙二醇缩醛)
4-Aminobutyric acid
1096 S109 I2194 4-氨基丁酸(γ-氨基丁酸) (Gamma-Aminobutyric acid) 4288
6
N-[2-(3,4-Dimethoxyphenyl)
N-[2-(3,4- 二甲氧基苯 ethyl]-3,4-
1097 S109 I2195 基 ) 乙基]-3,4 二甲氧基 dimethoxycinnamic acid 4310
7 肉桂酸酰胺 amide
二-(1-丙烯基)硫醚(异构 Di-(1-propenyl)-sulfide
1098 S109 I2196 体混合 (mixture 4386
8 物) of isomers)
1099 S109 I2197 乙酸 2-戊酯 2-Pentyl acetate 4012
1100 9
S110 I2198 乙胺 Ethylamine 4236
0 2,8-Dithianon-4-en-4-
2,8-二硫杂-4-壬烯-4-甲 carboxalde hyde
醛 5-(Methylthio)-2-
1101 S110 I2199 (5-( 甲硫基 )-2-( 甲硫基甲(methylthiomet hyl)-2- 3483
1 pentenal
基 )-2-
Methialdol
戊烯醛)
1102 S110 I2200 1-丁烯-1-基甲基硫醚 1-Buten-1-yl methyl sulfide 3820
2
1103 S110 I2201 二异丙基二硫醚 Diisopropyl disulfide 3827
1104 3
S110 I2202 (E)-2-癸烯酸 (E)-2-Decenoic acid 3913
4
1105 S110 I2203 L-苧烯 L-Limonene ——
1106 5
S110 I2204 正己硫醇 1-Hexanethiol 3842
1107 6
S110 I2205 2-癸酮 2-Decanone 4271
1108 7
S110 I2206 二糠基醚 Difurfuryl ether 3337
1109 8
S110 I2207 异丁酸乙基香兰素酯 Ethyl vanillin isobutyrate 3837
9 8-Ocimenyl acetate
8- 罗勒烯醇乙酸酯(2,6- (2,6-Dimethyl-2,5,7-
1110 S111 I2208 二甲基 octatriene-1 3886
0 -yl acetate)
-2,5,7-辛三烯-1-醇乙酸 Butylamine
1111 S111 I2209 丁胺 3130
1112 1
S111 I2210 1-氨基-2-丙醇 1-Amino-2-propanol 3965
1113 2
S111 I2211 反式-1,5-辛二烯-3-酮 (E)-1,5-Octadien-3-one 4405
3 2,5-二甲基-4-乙氧基- 2,5-dimethyl-4-ethoxy-
1114 S111 I2212 3(2H)呋喃 3(2H)fura 4104
4 酮 none
149
GB2760—2011
表 B.3(续)
SN Origin Spices Chinese Name Spices English Name FEMA No.
Codi al
ng coding
反式-2-顺式-4-顺式-7-十三碳
1115 S111 I2213 三 2-trans-4-cis-7-cis- 3638
5 烯醛 Tridecatrienal
Methyl (E)-2-(Z)-4-
1116 S111 I2214 反式-2-顺式-4-癸二烯酸甲酯 decadienoate 3859
6
2-(4- 甲基-2- 羟基苯基)- 丙酸- 2-(4-Methyl-2-
1117 S111 I2215 γ- hydroxyphenyl)pr 3863
7 opionic acid-γ-lactone
1118 S111 I2216 内酯
丙酸顺式-5-辛烯酯 (Z)-5-Octenyl propionate 3890
8 3-Methyl-2-butenyl
1119 S111 I2217 3-甲基-2-丁烯硫醇乙酸酯 thioacetate 3895
9 (Prenyl thioacetate)
1120 S112 I2218 1-吡咯啉 1-Pyrroline 3898
0
1121 S112 I2219 2,3,4-三甲基-3-戊醇 2,3,4-Trimethyl-3-pentanol 3903
1122 1
S112 I2220 二异丙基三硫醚 Diisopropyl trisulfide 3968
1123 2
S112 I2221 2-丙酰基-1-吡咯啉 2-Propionyl-1-pyrroline 4063
3 3,6- 二乙基 -1,2,4,5- 四硫杂环 Mixture of
已 3,6-Diethyl-1,2,4,5-tetra
1124 S112 I2222 烷与 3,5-二乙基-1,2,4-三硫杂 thiane and 3,5-diethyl-1,2,4- 4094
4 trithiolane
环
2,5-戊烷的混合物
二羟基 -1,4- 二噻烷( 巯基 2,5-Dihydroxy-1,4-dithiane
1125 S112 I2223 乙 (Mercaptoacetaldehyde 3826
5 醛二聚体) dimer)
1126 S112 I2224 3-己烯醛(反式/顺式混合物) 3-Hexenal (trans/cis mix) 3923
6 4-Hydroxy-3,5-
1127 S112 I2225 4-羟基-3,5-二甲氧基苯甲醛 dimethoxybenzal 4049
7 dehyde
1128 S112 I2226 2-十一烯-1-醇 2-Undecen-1-ol 4068
8 2-(4-
1129 S112 I2227 2-(4-羟基苯基)-乙胺(酪胺) hydroxyphenyl)ethylamine 4215
9 (Tyramine)
4-[(2-Furanmethyl)thio]-2-
4[(2- 呋喃甲基) 硫基]-2- 戊酮 penta none (4-Furfurylthio
1130 S113 I2228 (4- -2-pentanone) 3840
0 糠硫基-2-戊酮)
1131 S113 I2229 己酸甲硫基甲酯 Methylthiomethyl hexanoate 3880
1 2,6-Dimethyl-4-heptanone
1132 S113 I2230 2,6-二甲基-4-庚酮 (Diisobutyl ketone) 3537
2
1133 S113 I2231 d-香芹酮 d-carvone 2249
1134 3
S113 I2232 反式-3-己烯醇 trans-3-hexenol 4356
1135 4
S113 I2233 甲酸松油酯 terpinyl formate 3052
1136 5
S113 I2234 脱氢圆柚酮 dehydronootkatone 4091
1137 6
S113 I2235 己酸香叶酯 geranyl hexanoate 2515
1138 7
S113 I2236 3-甲基己醛 3-methyl hexanal 4261
1139 8
S113 I2237 (反式,反式)-2,4-壬二烯 (E,E)-2,4-nonadiene 4292
1140 9
S114 I2238 1-辛烯 1-octene 4293
0
1141 S114 I2239 2-甲基苯乙酮 2-methyl acetophenone 4316
1 1-ethyl-2-formylpyrrole (Tea
1142 S114 I2240 1-乙基-2-甲酰基吡咯(茶吡咯) pyrrole) 4317
2 150
GB2760—2011
表 B.3(续)
2-(4-methyl-5-thiazolyl) ethyl
1143 S114 I2241 2-(4-甲基-5-噻唑基)乙醇 octanoate 4280
3 辛酸酯
1144 S114 I2242 2-乙基-6-甲基吡嗪 2-ethyl-6-methylpyrazine 3919
4
1145 S114 I2243 对-丙基苯酚 p-propylphenol 3649
1146 5
S114 I2244 3,5-diethyl-2-methylpyrazine
3,5-二乙基-2-甲基吡嗪 3916
6
1147 S114 I2245 马鞭草烯酮 verbenone 4216
1148 7
S114 I2246 4-戊烯醛 4-pentenal 4262
8 ethyl acetoacetate propylene
1149 S114 I2247 乙酰乙酸乙酯丙二醇缩酮 glycol ketal 4294
9
1150 S115 I2248 山梨酸甲酯 methyl sorbate 3714
1151 0
S115 I2249 2,5-二乙基四氢呋喃 2,5-diethyl tetrahydrofurane 3743
1
1152 S115 I2250 脱氢薄荷呋喃内酯 dehydromenthofurolactone 3755
1153 2
S115 I2251 乙酸桃金娘烯酯 myrtenyl acetate 3765
3 2-(4-methyl-5-thiazolyl) ethyl
1154 S115 I2252 2-(4-甲基-5-噻唑基)乙醇 hexanoate 4279
4 己酸酯 2-(4-methyl-5-thiazolyl)ethyl
1155 S115 I2253 2-(4-甲基-5-噻唑基)乙醇 butyrate 4277
5 丁酸酯
1156 S115 I2254 吡咯 pyrrole 3386
1157 6
S115 I2255 S-烯丙基-L-半胱氨酸 S-allyl-L-cysteine 4322
1158 7
S115 A3001 2-巯基-3-丁醇 2-Mercapto-3-butanol 3502
1159 8
S115 A3002 硫代香叶醇 Thiogeraniol 3472
1160 9
S116 A3003 蒎烷硫醇 Pinanyl mercaptan 3503
0 α-Methyl-β-hydroxypropyl
α-甲基-β-羟基丙基 α-甲 α-methyl-
1161 S116 A3004 基-β-巯丙基硫醚 β-mercaptopropyl sulfide 3509
1
1162 S116 A3005 乙基麦芽酚 Ethyl maltol 3487
1163 2
S116 A3006 柠檬醛二乙缩醛 Citral diethyl acetal 2304
3 3-丙烯基-6-乙氧基苯酚 3-Propenyl-6-ethoxyphenol
1164 S116 A3007 (丙烯基 (Propenylguaethol) 2922
4 乙基愈创木酚)
1165 S116 A3009 β-甲基紫罗兰酮 Methyl-β-ionone 2712
1166 5
S116 A3010 δ-甲基紫罗兰酮 Methyl-δ-ionone 2713
1167 6
S116 A3011 2,6-壬二烯醛二乙缩醛 2,6-Nonadienal diethyl acetal 3378
1168 7
S116 A3012 9-十一烯醛 9-Undecenal 3094
1169 8
S116 A3013 10-十一烯醛 10-Undecenal 3095
9 Aldehyde C-16 pure (so
1170 S117 A3014 十六醛(俗称)(杨梅醛) called) 2444
0 (Strawberry aldehyde)
1171 S117 A3015 乙基香兰素 Ethyl vanillin 2464
1172 1
S117 A3016 兔耳草醛(仙客来醛) Cyclamen aldehyde 2743
1173 2
S117 A3017 羟基香茅醛 Hydroxycitronellal 2583
1174 3
S117 A3018 β-环高柠檬醛 β-Homocyclocitral 3474
1175 4
S117 A3019 l-薄荷酮甘油缩酮 l-Menthone 1,2-glycerol Ketal 3807
5
151
GB2760—2011
表 B.3(续)
4-(Methylthio)-4-methyl-2-
1176 S117 A3020 4-甲硫基-4-甲基-2-戊酮 penta 3376
6 none
1177 S117 A3021 3-巯基-2-戊酮 3-Mercapto-2-pentanone 3300
1178 7
S117 A3022 d,l-薄荷酮甘油缩酮 d,l-Menthone1,2-glycerol 3808
8
1179 S117 A3023 α-甲基紫罗兰酮 Ketal
Methyl-α-ionone 2711
1180 9
S118 A3024 α-异甲基紫罗兰酮 α-iso-Methylionone -
1181 0
S118 A3025 烯丙基α-紫罗兰酮 Allyl α-ionone 2033
1182 1
S118 A3026 6-甲基香豆素 6-Methylcoumarin 2699
1183 2
S118 A3027 2-巯基丙酸 2-Mercaptopropionic acid 3180
1184 3
S118 A3028 2-甲基-4-戊烯酸 2-Methyl-4-pentenoic acid 3511
1185 4
S118 A3029 乙酸二甲基苄基原酯 Benzyl dimethyl carbinyl 2392
1186 5
S118 A3030 环己基乙酸烯丙酯 acetate
Allyl cyclohexaneacetate 2023
1187 6
S118 A3031 乙酸玫瑰酯 Rhodinyl acetate 2981
7
1188 S118 A3032 3-(2-呋喃基)丙酸乙酯 Ethyl 3(2-furyl)propanoate 2435
1189 8
S118 A3033 丙酸烯丙酯 Allyl propionate 2040
9
1190 S119 A3034 3-环己基丙酸烯丙酯 Allyl 3-cyclohexylpropionate 2026
1191 0
S119 A3035 3-(2-呋喃基)丙酸异丁酯 Isobutyl 3-(2- 2198
1192 1
S119 A3036 硫代丙酸糠酯 furan)propionate
Furfuryl thiopropionate 3347
2 Dimethyl benzyl carbinyl
1193 S119 A3037 丁酸二甲基苄基原酯 butyrate 2394
3
1194 S119 A3038 环己基丁酸烯丙酯 Allyl cyclohexanebutyrate 2024
4 1,3-Nonanediol
1195 S119 A3039 1,3-壬二醇乙酸酯(混合酯) acetate(mixed 2783
5 esters)
1196 S119 A3040 丁酸苏合香酯 Styralyl butyrate 2686
1197 6
S119 A3041 乙酸柏木酯 Cedryl acetate -
7
1198 S119 A3042 异丁酸麦芽酚酯 Maltol isobutyrate 3462
8
1199 S119 A3043 2-甲基-4-戊烯酸乙酯 Ethyl 2-methyl-4-pentenoate 3489
1200 9
S120 A3044 乙酸四氢糠酯 Tetrahydrofurfuryl acetate 3055
1201 0
S120 A3045 庚炔羧酸甲酯 Methyl heptine carbonate 2729
1202 1
S120 A3046 辛炔羧酸甲酯 Methyl octyne carbonate 2726
1203 2
S120 A3047 癸二酸二乙酯 Diethyl sebacate 2376
1204 3
S120 A3048 10-十一烯酸乙酯 Ethyl 10-undecenoate 2461
1205 4
S120 A3049 苯乙酸烯丙酯 Allyl phenylacetate 2039
1206 5
S120 A3050 三乙酸甘油酯 Triacetin 2007
1207 6
S120 A3051 苯乙酸香叶酯 Geranyl phenylacetate 2516
1208 7
S120 A3052 苯乙酸对-甲酚酯 p-Cresyl phenylacetate 3077
8
1209 S120 A3053 4-苯基丁酸甲酯(苯丁酸甲酯) Methyl 4-phenylbutyrate 2739
9
1210 S121 A3054 4-苯基丁酸乙酯(苯丁酸乙酯) Ethyl 4-phenylbutyrate 2453
0
1211 S121 A3056 肉桂酸烯丙酯 Allyl cinnamate 2022
1
1212 S121 A3057 2-甲基-3-戊烯酸乙酯 Ethyl 2-methyl-3-pentenoate 3456
1213 2
S121 A3058 亚硝酸乙酯 Ethyl nitrite 2446
3
152
GB2760—2011
表 B.3(续)
1214 S121 A3059 庚酸戊酯 Amyl heptanoate 2073
4
1215 S121 A3060 3-乙酰基-2,5-二甲基呋喃 3-Acetyl-2,5-dimethylfuran 3391
5 2,5- 二甲基 -3- 氧代 (2H)-4- 呋 2,5-Dimethyl-3-Oxo-(2H)-fur-
1216 S121 A3061 喃 4- 3970
6 丁酸酯 yl butyrate
2-Methoxy-3(5 or
1217 S121 A3062 2-甲氧基-3(5或6)-异丙基吡嗪 6)-isopropylpyranzine 3358
7
2-Methyl-3,5-or 6-
1218 S121 A3063 2-甲基-3(5或6)-糠硫基吡嗪 (furfurylthio)- 3189
8 pyrazine(mixture of isomers)
2-甲基(或乙基)-3(5或6)-甲氧 2-Methyl(or ethyl )- 3(5 or
1219 S121 A3064 基 6)-methoxy pyrazine 3280
9 吡嗪
2,5-二甲基-2,5-二羟基-1,4-二 2,5-Dimethyl-2,5-dihydroxy-
1220 S122 A3065 硫 1,4- 3450
0 代环己烷 dithiane
5,7- 二氢 -2- 甲基噻嗯并-(3,4- 5,7-Dihydro-2-
1221 S122 A3066 d) methylthieno(3,4- 3338
1 嘧啶 d)-pyrimidine
1222 S122 A3067 2-乙氧基噻唑 2-Ethoxythiazole 3340
1223 2
S122 A3068 2,4-二甲基-5-乙酰基噻唑 2,4-Dimethyl-5-acetylthiazole 3267
1224 3
S122 A3069 乙酸异丁香酯 Isoeugenyl acetate 2470
4 p-Methylphenyl
3-甲基丁酸对-甲酚酯(异戊酸 3-methylbutyrate (p-
1225 S122 A3070 对甲酚酯) Cresyl isovalerate) 3387
5
l-Menthol ethylene glycol
1226 S122 A3071 l-薄荷醇乙二醇碳酸酯 carbonate 3805
6
1227 S122 A3072 3-(2-甲基丙基)吡啶 3-(2-Methylpropyl) pyridine 3371
7 Ethylvanillin propylene glycol
1228 S122 A3073 乙基香兰素1,2-丙二醇缩醛 acetal 3838
8
1229 S122 A3074 人造康乃克油 Artificial cognac oil -
9 Smoking flavorings
1230 S123 A3075 山楂核烟熏香味料Ⅰ号 No.Ⅰmade -
0 from hawthorn kernels
Smoking flavorings
1231 S123 A3076 山楂核烟熏香味料Ⅰ号 No.Ⅰmade -
1 from hawthorn kernels
苄基异丁基原醇(α-异丁基苯 Isobutyl benzyl carbinol
1232 S123 A3077 乙 (α-Butyl iso phenethyl 2208
2 醇) alcohol)
1233 S123 A3078 4-苯基-3-丁烯-2-醇 4-Phenyl-3-buten-2-ol 2880
1234 3
S123 A3079 2-甲基-4-苯基-2-丁醇 2-Methyl-4-phenyl-2-butanol 3629
4 l-Menthol 1-(or 2-)-propylene
1235 S123 A3080 l-薄荷醇丙二醇碳酸酯 glycol carbonate 3806
5
1236 S123 A3081 辛酸烯丙酯 Allyl octanoate 2037
1237 6
S123 A3082 α-丙基苯乙醇 α-Propylphenethyl alcohol 2953
7 Hydratropyl alcohol
1238 S123 A3083 龙葵醇(β-甲基苯乙醇) (β-Methylphenethyl alcohol) 2732
8
1239 S123 A3084 四氢芳樟醇 Tetrahydrolinalool 3060
9
153
GB2760—2011
表 B.3(续)
1240 S124 A3085 2,3-二巯基丁烷 2,3-Dimercaptobutane 3477
0
1241 S124 A3086 β-萘乙醚 β-Naphthyl ethyl ether 2768
1242 1
S124 A3087 异丁基β-萘醚 β-Naphthyl isobutyl ether 3719
1243 2
S124 A3088 邻-丙基苯酚 o-Propylphenol 3522
1244 3
S124 A3089 苄基异丁香酚 Isoeugenyl benzyl ether 3698
4 2-Methyl-3(5 or 6)-
1245 S124 A3090 2-甲基-3(5或6)-甲硫基吡 (methylthio) 3208
5 嗪 pyrazine
1246 S124 A3091 香茅氧基乙醛 Citronellyloxyacetaldehyde 2310
6 Acetaldehyde phenylethyl
1247 S124 A3092 乙醛苯乙醇丙醇缩醛 propyl 2004
7 acetal
2-Methyl-3-(p-
2-甲基-3-(对甲基苯基)丙 methylphenyl)pro panal
1248 S124 A3093 醛 Satinaldehyde 2748
8
1249 S124 A3094 2-苯基-3-(2-呋喃基)丙-2- 2-Phenyl-3-(2-furyl)prop-2- 3586
1250 9
S125 A3095 3,5,5-三甲基己醛 enal
3,5,5-Trimethylhexanal 3524
0 2-Methyl-3(5 or
1251 S125 A3096 2-甲基-3(5或6)-乙氧基吡 6)-ethoxypyrazine 3569
1 嗪
1252 S125 A3097 庚醛甘油缩醛 Heptanal glyceryl acetal 2542
2 Phenylacetaldehyde glyceryl
1253 S125 A3098 苯乙醛甘油缩醛 acetal 2877
3
1254 S125 A3099 对-异丙基苯乙醛 p-Isopropyl 2954
1255 4
S125 A3100 2-甲基-4-苯丁醛 phenylacetaldehyde
2-Methyl-4- 2737
1256 5
S125 A3101 龙葵醛 phenylbutyraldehyde
Hydratropic aldehyde 2886
6 Hydratropic aldehyde
1257 S125 A3102 龙葵醛二甲缩醛 dimethyl 2888
7 acetal
1258 S125 A3103 羟基香茅醛二乙缩醛 Hydroxycitronellal diethyl 2584
1259 8
S125 A3104 柠檬醛二甲缩醛 acetaldimethyl acetal
Citral 2305
9 4-Methyl-5-(2-acetoxyethyl)
1260 S126 A3105 4-甲基-5-(2-乙酰氧乙基)- thiazole 3205
0 噻唑
1261 S126 A3106 α-丁基肉桂醛 α-Butylcinnamaldehyde 2191
1262 1
S126 A3107 4-庚烯-3-酮 4-Heptene-3-one -
2
1263 S126 A3108 4-甲基-1-苯基-2-戊酮 4-Methyl-1-phenyl-2- 2740
3 pentanone
1-(p-Methoxyphenyl)-1-
1264 S126 A3109 1-(对-甲氧基苯基)-1-戊 penten-3 2673
4 烯-3-酮 -one
1265 S126 A3110 α-己叉基环戊酮 α-Hexylidenecyclopentanone 2573
5
1266 S126 A3111 四甲基乙基环己烯酮 Tetramethyl 3061
1267 6
S126 A3112 糠硫醇甲酸酯 ethylcyclohexenone
Furfurylthiol formate 3158
7
1268 S126 A3113 甲基β-萘酮 Methyl β-naphthyl ketone 2723
8 2-(3-
1269 S126 A3114 2-(3-苯丙基)四氢呋喃 Phenylpropyl)tetrahydrofur 2898
9 an
1270 S127 A3115 烯丙基乙酸 Allyl acetic acid 2843
0
154
GB2760—2011
表 B.3(续)
ng Perfume Perfume
Dimethyl benzyl carbinyl

1271 S127 A3116 甲酸二甲基苄基原酯 formate 2395
1
4- 乙酰基-6- 叔丁基-1,1- 二甲 4-Acetyl-6-t-butyl-1,1-
1272 S127 A3117 基 dimethyli 3653
2 茚满 ndane
癸醛二甲缩醛(1,1- 二甲氧基 Decanal dimethyl acetal
1273 S127 A3118 癸 (1,1-Dimethoxydecane) 2363
3 烷)
1274 S127 A3119 乙酸环己基乙酯 Cyclohexaneethyl acetate 2348
1275 4
S127 A3120 对-甲苯氧基乙酸乙酯 Ethyl (p-tolyloxy) acetate 3157
5 Dimethyl phenethyl carbinyl
1276 S127 A3121 乙酸二甲基苯乙基原酯 acetate 2735
6
Methyl phenylcarbinyl
1277 S127 A3125 丙酸甲基苯基原酯 propionate 2689
7
1278 S127 A3126 2-呋喃基丙烯酸丙酯 Propyl 2-furanacrylate 2945
8 Dimethyl phenethyl carbinyl
1279 S127 A3129 异丁酸二甲基苯乙基原酯 isobutyrate 2736
9
1280 S128 A3130 异丁酸2-苯氧基乙酯 2-Phenoxyethyl isobutyrate 2873
1281 0
S128 A3133 十三碳二酸环乙二醇二酯 Ethylene brassylate 3543
1282 1
S128 A3134 邻氨基苯甲酸异丁酯 Isobutyl anthranilate 2182
1283 2
S128 A3135 对-叔丁基苯乙酸甲酯 Methyl p-tert- 2690
1284 3
S128 A3136 苯氧乙酸烯丙酯 butylphenylacetate
Allyl phenoxyacetate 2038
1285 4
S128 A3137 苯乙酸辛酯 Octyl phenylaceteate 2812
1286 5
S128 A3138 苯乙酸苄酯 Benzyl phenylacetate 2149
6
1287 S128 A3139 苯乙酸芳樟酯 Linalyl phenylacetate 3501
1288 7
S128 A3140 苯乙酸香茅酯 Citronellyl phenylacetate 2315
8
1289 S128 A3141 苯乙酸愈创木酚酯 Guaiacyl phenylacetate 2535
9 2-phenethyl
3- 甲基2- 丁烯酸2- 苯乙酯( 千 3-Methyl-2-butenoate
1290 S129 A3142 里酸苯乙酯) (Phenethyl senecioate) 2869
0
1291 S129 A3144 3-苯基缩水甘油酸乙酯 Ethyl 3-phenylglycidate 2454
1292 1
S129 A3146 肉桂酸芳樟酯 Linalyl cinnamate 2641
2 1,2-Di((1'-ethoxy) ethoxy)
1293 S129 A3147 1,2-二((1'-乙氧基）-乙氧基)丙 propane 3534
3 烷 2-Isopropyl-N,2,3-
1294 S129 A3148 N,2,3-三甲基-2-异丙基丁酰胺 trimethylbutyr 3804
4 amide
N-乙基-2-异丙基-5-甲基-环己 N-Ethyl-2-isopropyl-5-
1295 S129 A3149 烷 methylcyclohexane 3455
5 甲酰胺 carboxamide
1296 S129 A3150 3-l- 氧基-1,2-丙二醇 3-l-Menthoxypropane-1,2- 3784
1297 6
S129 A3151 香兰基丁醚 diol
Vanillyl butyl ether 3796
1298 7
S129 A3152 9-癸烯醛 9-Decenal 3912
1299 8
S129 A3153 2-仲丁基环己酮 2-sec-Butylcyclohexanone 3261
1300 9
S130 A3154 2,3-十一碳二酮 2,3-Undecadione 3090
0
155
GB2760—2011
表 B.3(续)
ng Perfume Perfume
1301 S130 A3155 环己烷基甲酸 Cyclohexanecarboxylic acid 3531

1 5-and6-Decenoic acid (Milk
1302 S130 A3156 5和6-癸烯酸(牛奶内酯) lactone) 3742
2
1303 S130 A3157 八乙酸蔗糖酯 Sucrose octaacetate 3038
3
1304 S130 A3158 丁酸烯丙酯 Allyl butyrate 2021
1305 4
S130 A3159 异丁酸香兰素酯 Vanillin isobutyrate 3754
1306 5
S130 A3160 戊二酸单l-薄荷醇酯 l-Monomenthyl glutarate 4006
1307 6
S130 A3161 苯甲酰基乙酸乙酯 Ethyl benzoylacetate 2423
1308 7
S130 A3163 ε-十二内酯 ε-Dodecalactone 3610
1309 8
S130 A3164 八氢香豆素 Octahydrocoumarin 3791
1310 9
S131 A3165 2,5-二甲基-3-呋喃硫醇 2,5-Dimethyl-3-furathiol 3451
1311 0
S131 A3166 1,2-丁二硫醇 1,2-Butanedithiol 3528
1 双-(2,5- 二甲基 -3- 呋喃基 ) 二 Bis(2,5-dimethyl-3-furyl)
1312 S131 A3167 硫 disufide 3476
2 醚 Propyl 2-methyl-3-furyl
1313 S131 A3168 丙基2-甲基-3-呋喃基二硫醚 disulfide 3607
3
1314 S131 A3169 二环己基二硫醚 Dicyclohexyl disulfide 3448
1315 4
S131 A3170 糠基异丙基硫醚 Furfuryl isopropyl sulfide 3161
1316 5
S131 A3171 2-乙基苯硫酚 2-Ethyl thiophenol 3345
6 Methylthio 2-(acetyloxy)
1317 S131 A3172 2-(乙酰氧基)丙酸甲硫醇酯 propionate 3788
7
Methylthio 2-(propionyloxy)
1318 S131 A3173 2-(丙酰氧基)丙酸甲硫醇酯 propionate 3790
8
1319 S131 A3174 3-糠硫基丙酸乙酯 Ethyl 3- 3674
1320 9
S132 A3175 2-甲硫基吡嗪 (furfurylthio)propionate
2-Methylthiopyrazine 3231
1321 0
S132 A3176 异硫氰酸苯乙酯 Phenethyl isothiocyanate 4014
1322 1
S132 A3177 2-(3-苯丙基)吡啶 2-(3-Phenylpropyl) pyridine 3751
2 4,5-Dimethyl-2-ethyl-3-
1323 S132 A3178 4,5-二甲基-2-乙基-3-噻唑啉 thiazolin 3620
3 e
2-(2-Butyl)-4,5-dimethyl-3-
1324 S132 A3179 2-仲丁基-4,5-二甲基-3-噻唑啉 thiaz 3619
4 oline
1325 S132 A3180 吡嗪乙硫醇 Pyrazine ethanethiol 3230
1326 5
S132 A3181 水杨酸苯酯 Phenyl salicylate 3960
1327 6
S132 A3182 庚醛二甲缩醛 Heptanal dimethyl acetal 2541
7 Hydroxy citronellal dimethyl
1328 S132 A3183 羟基香茅醛二甲缩醛 acetal 2585
8
1329 S132 A3184 对-丙基茴香醚 p-Propyl anisole 2930
1330 9
S133 A3185 异丁酸对-甲酚酯 p-Tolyl isobutyrate 3075
1331 0
S133 A3186 异丁酸邻-甲酚酯 o-Tolyl isobutyrate 3753
1332 1
S133 A3187 柠檬醛丙二醇缩醛 Citral propylene glycol acetal -
1333 2
S133 A3188 反式-2-己烯醛二乙缩醛 trans-2-Hexenal diethyl 4047
3 acetal
156
GB2760—2011
表 B.3(续)
ng Perfume Perfume
1334 S133 A3189 2-巯基噻吩 2-Mercaptothiophene 3062
4
1335 S133 A3190 对- -3,8-二醇 p-Menth-3,8-diol 4053
1336 5
S133 A3191 1,8-辛二硫醇 1,8-Octanedithiol 3514
6 螺[2,4-二硫杂-1-甲基-8-氧杂 spiro[2,4-Dithia-1-methyl-8-
双 oxa bicyclo[3.3.0]octane-
1337 S133 A3192 环[3.3.0]- 辛烷-3,3'-(1'- 氧杂-2'-3,3'-(1'-oxa 3270
7 -2'-methyl) cyclopentane]
1338 S133 A3193 甲基)环戊烷]
3-壬烯-2-酮 3-Nonen-2-one 3955
8
1339 S133 A3194 3-甲基-2,4-壬二酮 3-Methyl-2,4-nonadione 4057
9 2,5- 二甲基 -3- 硫代乙酰氧基
1340 S134 A3195 呋 2,5-Dimethyl-3- 4034
0 喃 thioacetoxyfuran
1341 S134 A3196 反式-4-己烯醛 trans-4-Hexenal 4046
1 (+/-)-3-[(2-Methyl-3-
1342 S134 A3197 3-[(2-甲基-3-呋喃)硫基]-2-丁 furyl)thio]- 4056
2 酮 2-butanone
1343 S134 A3198 3-巯基-2-甲基戊醛 3-Mercapto-2- 3994
1344 3
S134 A3199 2-(L- 氧基)乙醇
methylpentanal
2-(L-Menthoxy) ethanol 4154
4
1345 S134 A3200 丙酸四氢糠酯 Tetrahydrofurfuryl propionate 3058
1346 5
S134 A3201 异戊酸烯丙酯 Allyl isovalerate 2045
6
1347 S134 A3202 3-辛酮-1-醇 3-Octanon-1-ol 2804
1348 7
S134 A3203 三丙酸甘油酯 Glyceryl tripropanoate 3286
1349 8
S134 A3204 辛酸α-糠酯 α-Furfuryl octanoate 3396
1350 9
S135 A3205 丁酸反式-2-辛烯醇酯 trans-2-Octen-1-yl butanoate 3517
0 Phenylacetaldehyde
1351 S135 A3206 苯乙醛二异丁缩醛 diisobutyl 3384
1 acetal
1352 S135 A3207 1,3-二苯基-2-丙酮 1,3-Diphenyl-2-propanone 2397
1353 2
S135 A3208 10-十一烯酸丁酯 Butyl 10-undecylenate 2216
1354 3
S135 A3209 乙酸檀香酯 Santalyl acetate 3007
1355 4
S135 A3210 2-乙基丁酸香叶酯 Geranyl 2-ethylbutyrate 3339
1356 5
S135 A3211 3-羟甲基-2-辛酮 3-Hydroxymethyl-2-octanone 3292
1357 6
S135 A3212 1,2-环己二酮 1,2-Cyclohexanedione 3458
1358 7
S135 A3213 松香甘油酯 Glycerol ester of rosin 4226
8 rythro and
赤、苏-3-巯基-2-甲基丁-1-醇 threo-3-Mercapto-2-
(3- methylbutan
1359 S135 A3214 巯基-2-甲基丁醇) -1-ol (3-Mercapto-2- 3993
9 methylbutyl alcohol)
1360 S136 A3215 4-甲基联苯 4-Methyl biphenyl 3186
1361 0
S136 A3216 α-戊基肉桂醇 α-Amylcinnamyl alcohol 2065
1362 1
S136 A3217 1-苯基-3-甲基-戊醇-3 1-phenyl-3-methyl-3- 2883
1363 2
S136 A3218 5-苯基戊醇 pentanol
5-Phenylpentanol 3618
1364 3
S136 A3219 对- 烷醇-2 p-Menthan-2-ol 3562
1365 4
S136 A3220 脱氢二氢紫罗兰醇 Dehydrodihydroionol 3446
1366 5
S136 A3221 乙基葑醇 Ethyl fenchol 3491
6
157
GB2760—2011
表 B.3(续)
ng Perfume Perfume
Gum Arabic, hydrogen

1367 S136 A3222 辛烯基琥珀酸单阿拉伯胶酯 octenylbutane dioate 4227
7
N1-(2- 甲氧基 -4- 甲基苄 N1-(2-methoxy-4-
基)-N2-(2-(5- 甲基-2- 吡啶基 ) methylbenzyl)
1368 S136 A3223 乙基)草酰胺 -N2-(2-(5-methylpyridin-2- 4234
8 yl)et hyl)oxalamide
N1-(2,4- 二甲氧基苄
基)-N2-(2-(2-吡啶基)乙基)草 N1-(2,4-dimethoxybenzyl)-
1369 S136 A3224 酰胺 N2-( 4233
9 2-(pyridin-2-
N-(4- 庚基)-(3,4- 亚甲二氧基) N-(heptan-4-
1370 S137 A3225 苯 yl)benzo[d][1,3]dio 4232
0 甲酰胺 xole-5-carboxamide
1371 S137 A3226 二苄醚 Dibenzyl ether 2371
1
1372 S137 A3227 5-羟基-十二酸甘油酯 Glyceryl 5- 3686
1373 2
S137 A3228 三丁酸甘油酯 hydroxydodecanoate
Tributyrin 2223
1374 3
S137 A3229 壬酸烯丙酯 Allyl nonanoate 2036
1375 4
S137 A3230 5-羟基癸酸甘油酯 Glyceryl 5- 3685
1376 5
S137 A3231 丙酸 3-苯基丙酯 hydroxydecanoate
3-Phenylpropyl propionate 2897
1377 6
S137 A3232 肉桂酸异丙酯 Isopropyl cinnamate 2939
1378 7
S137 A3233 2-酮基-4-丁硫醇 2-Keto-4-butanethiol 3357
1379 8
S137 A3234 甲基-对-甲苯缩水甘油酸乙酯 Ethyl methyl-p-toly glycidate 3757
9 5-Hydroxy-8-undecenoic acid
1380 S138 A3235 5-羟基-8-十一碳烯酸δ-内酯 delta-lactone 3758
0
N- 环丙基- 反式-2- 顺式- 壬二 N-Cyclopropyl-(E)2,(Z)6-
1381 S138 A3236 烯 nonadi 4087
1 胺 enamide
N- 乙基- 反式-2- 顺式-6- 壬二 N-Ethyl-(E)2,(Z)6-
1382 S138 A3237 烯 nonadienamid 4113
2 酰胺 e
2,4-Dimethyl-1,3-
2,4-二甲基-1,3- 二氧戊环(乙 dioxolane(Ace taldehyde
1383 S138 A3238 醛 propylene glycol 4099
3 1,2-丙二醇缩醛) acetal)
1384 S138 A3239 β-萘甲醚 β-Naphthyl methyl ether ——
1385 4
S138 A3240 二羟基丙酮 Dihydroxyacetone 4033
1386 5
S138 A3241 二苯基二硫醚 Phenyl disulfide 3225
6
1387 S138 A3242 乙基香芹酚 Ethyl carvacrol 2246
7 甲基苯甲醛甘油缩醛(邻-、间- Tolualdehyde glyceryl acetal
1388 S138 A3243 、 (o-, 3067
8 对-异构体混合物) m-, p-mixed isomers)
(+/-)-trans-and
(+/-)- 反式和顺式-4,8- 二甲基 cis-4,8-Dimethyl-3,7-nona-
1389 S138 A3244 3,7-壬二烯-2-醇 dien- 4102
9 2-ol
(+/-)-trans-and
(+/-)- 反式和顺式-4,8- 二甲基 cis-4,8-Dimethyl-3,7-nona-
1390 S139 A3245 -3,7-壬二烯-2-醇乙酸酯 dien- 4103
0 2-yl acetate
158
GB2760—2011
表 B.3(续)
SN Codi Origin Chinese Name of English Name of FEMA No.
ng al Perfume Perfume
coding
trans-and
1391 S139 A3246 (反式和顺式)-1-甲氧基-1-癸烯 cis-1-Methoxy-1-decene 4161
1
2-(4-Methyl-5-thiazolyl)ethyl
1392 S139 A3247 2-(4-甲基-5-噻唑基)乙醇癸酸 decanoate 4281
2 酯
2-(4-甲基-5-噻唑基)乙醇异丁 2-(4-Methyl-5-thiazolyl)ethyl
1393 S139 A3248 酸 isobutyrate 4278
3 酯 2-(4-Methyl-5-thiazolyl)ethyl
1394 S139 A3249 2-(4-甲基-5-噻唑基)乙醇甲酸 formate 4275
4
1395 S139 A3250 酯
异戊酸 3-苯丙酯 3-Phenylpropyl isovalerate 2899
5 D,L-薄荷脑(+/-)-1,2-丙二醇碳 D,L-Metho(+/-)-propylene
1396 S139 A3251 酸 glycol carbonate 3992
6
1397 S139 A3252 酯
乙酸 1-乙氧基乙醇酯 1-Ethoxyethyl acetate 4069
7 N- 异丁基- 反-2- 反-4- 癸二烯 N-Isobutyldeca-trans-2-
1398 S139 A3253 酸 trans-4-d 4148
8 酰胺 ienamide
二苯乙醇酮(2-羟基-2-苯基苯 Benzoin(2-Hydroxy-2-
1399 S139 A3254 乙 phenylace 2132
9 酮) tophenone)
1400 S140 A3255 甲基异戊基二硫醚 Methyl isopentyl disulfide 4168
0
1401 S140 A3256 邻氨基苯甲酸烯丙酯 Allyl anthranilate 2020
1
1402 S140 A3257 6-环己基己酸烯丙酯 Allyl cyclohexanehexanoate 2025
2
1403 S140 A3258 5-环己基戊酸烯丙酯 Allyl cyclohexanevalerate 2027
3
1404 S140 A3259 2-乙基丁酸烯丙酯 Allyl 2-ethylbutyrate 2029
4 惕各酸烯丙酯(反式-2-甲基-2- Allyl tiglate (Allyl
1405 S140 A3260 丁 trans-2-methyl-2-butenoate) 2043
5
1406 S140 A3261 烯酸烯丙酯)
10-十一烯酸烯丙酯 Allyl 10-undecenoate 2044
6 α-Amylcinnamaldehyde
1407 S140 A3262 α-戊基肉桂醛二甲缩醛 dimethyl acetal 2062
7
1408 S140 A3263 乙酸α-戊基肉桂酯 α-Amylcinnamyl acetate 2064
8
1409 S140 A3264 甲酸α-戊基肉桂酯 α-Amylcinnamyl formate 2066
9
1410 S141 A3265 异戊酸α-戊基肉桂酯 α-Amylcinnamyl isovalerate 2067
0
1411 S141 A3266 4(2-呋喃基)丁酸异戊酯 Isoamyl 4(2-furan) butyrate 2070
1412 1
S141 A3267 3(2-呋喃基)丙酸异戊酯 Isoamyl 3(2-furan) 2071
1413 S141 A3268 2-戊基-5 或 6-酮-1，4-二噁烷 propionate
2 2-Amyl-5 or 6-keto-1,4- 2076
1414 3
S141 A3269 丙酮酸异戊酯 dioxane
Isoamyl pyruvate 2083
4
1415 S141 A3270 苄基丁基醚 Benzyl butyl ether 2139
5 N-3,7- 二甲基-2,6- 辛二烯- 环 N-3,7-Dimethyl-2,6-
1416 S141 A3271 基 octadienylc 4267
6 甲烷酰胺 yclopropylcarboxamide
N-(乙氧羰基甲基)-对烷-3- [N-(Ethoxycarbonyl)methyl]-
1417 S141 A3272 甲酰胺 p- 4309
7 menthane-3-carboxamide
1418 S141 A3273 硬木烟熏香味料 SmokEz C-10 SmokEz C-10 —
1419 8
S141 A3274 硬木烟熏香味料 SEF 7525 Scansmoke SEF 7525 —
9
159
GB2760—2011
表 B.3(续)
ng Perfume Perfume
( 反式, 顺式)-2,6- 壬二烯-1- 醇

1420 S142 A3275 乙 (E,Z)-2,6-Nonadien-1-ol 3952
0 酸酯 acetate
1421 S142 A3276 邻氨基苯甲酸苯乙酯 Phenylethyl anthranilate 2859
1422 1
S142 A3277 2-丙酰基-2-噻唑啉 2-Propionyl-2-thiazoline 4064
2
1423 S142 A3278 顺式-8-十四烯醛 (Z)-8-Tetradecenal 4066
1424 3
S142 A3279 烯丙硫醇己酸酯 Allyl thiohexanoate 4076
1425 4
S142 A3280 双香兰素 Divanillin 4107
5 cis and
顺式和反式-2-庚基环丙烷羧酸 trans-2-
1426 S142 A3281 Heptylcyclopropane 4130
6 carboxylic acid
5-Hydroxy-4-methylhexanoic
1427 S142 A3282 5-羟基-4-甲基己酸δ-内酯 acid δ- lactone 4141
7
1428 S142 A3283 4-巯基-2-戊酮 4-Mercapto-2-pentanone 4157
1429 8
S142 A3284 2,4,6-三硫杂庚烷 2,4,6-Trithiaheptane 4214
9 1-(4- 甲氧苯基 )-4- 甲基 -1- 戊 1-(4-Methoxyphenyl)-4-
1430 S143 A3285 烯 methyl- 3760
0 -3-酮 1-penten-3-one
3(2)-Hydroxy-5-methyl-2(3)-
1431 S143 A3286 3(2)-羟基-5-甲基-2(3)-己酮 hex 3989
1 anone
1432 S143 A3287 二巯基甲烷 Dimercaptomethane 4097
2 4- 羟基 -2- 丁烯酸γ- 内酯 4-Hydroxy-2-butenoic acid
1433 S143 A3288 (2(5H)- γ-lactone ( 2(5H)-furanone) 4138
3 呋喃酮) (+/-)-Isobutyl
1434 S143 A3289 (+/-)- 3-甲硫基丁酸异丁酯 3-methylthiobutyrate 4150
4
1435 S143 A3290 3-甲硫基-2-丁酮 3-(Methylthio)-2-butanone 4181
5 cis- and
顺式和反式-5-乙基-4-甲基-2- trans-5-Ethyl-4-methyl-2-
1436 S143 A3291 (2- (2- methylpropyl)- 4319
6 甲基丙基)-噻唑啉 thiazoline
1437 S143 A3292 1-戊硫醇 1-Pentanethiol 4333
7 (+/-)-4-mercapto-4-methyl-2-
1438 S143 A3293 (+/-)-4-巯基-4-甲基-2-戊醇 pen 4158
8 tanol
1439 S143 A3294 异戊酸环己酯 cyclohexyl isovalerate 2355
9
1440 S144 A3295 2-噻吩基二硫醚 2-thienyl disulfide 3323
1441 0
S144 A3296 双(2-甲基-3-呋喃基)四硫醚 bis(2-methyl-3-furyl) 3260
1
1442 S144 A3297 辛酸对-甲酚酯 tetrasulfide
p-tolyl octanoate 3733
1443 2
S144 A3298 丙酸麦芽酚酯 maltol propionate 3941
1444 3
S144 A3299 顺式-2-已烯-1-醇 (Z)-2-hexen-1-ol 3924
4 (+/-) 反式和顺式-2- 已烯醛丙 (+/-)trans- and cis-2-hexenal
1445 S144 A3300 二 propylene glycol acetal 4272
5 醇缩醛
1446 S144 A3301 乙酸 2-乙基丁酯 2-ethylbutyl acetate 2425
1447 6
S144 A3302 2,5-二乙基-3-甲基吡嗪 2,5-diethyl-3-methylpyrazine 3915
1448 7
S144 A3303 4-(甲硫基)-2-戊酮 4-(methylthio)-2-pentanone 4182
8
160
GB2760—2011
表 B.3(续)
SN Coding Original Chinese Name of English Name of FEMA No.
coding Perfume Perfume
1449 S1449 A3304 甲硫基甲硫醇 methylthiomethylmercaptan 4185

cis- and
顺式和反式-5-乙基-4-甲基-2- trans-5-ethyl-4-methyl-2-(1-
1450 S1450 A3305 (1- met hylpropyl)-thiazoli Series 4318
甲基丙基)-噻唑啉 No.SN Coding Coding Original
1451 S1451 A3306 辛醛二甲缩醛 octanal dimethyl acetal 2798
3-mercapto-3-methyl-1-butyl
1452 S1452 A3307 3-巯基-3-甲基-1-丁醇乙酸酯 acetate 4324
1-menthyl
1453 S1453 A3308 (R,S)-3-羟基丁酸 l-薄荷酯 (R,S)-3-hydroxybutyrate 4308
Note: As for the perfumes listed in the catalogue of synthetic perfumes, their corresponding natural
products (i.e. with identical structure) should be treated as the approved perfumes. In order to
successfully link with GB2760-2007, the original code in the list of perfumes is for your reference
only.
161
GB2760—2011
Appendix C
Usage Rules for Processing Agent for Food Industry
(hereinafter referred to as “processing agent”)
C.1 The usage principles of processing agents for food industry

C.1.1 Processing agent should be used in the course of food production and
processing, and it should be possessed with technology necessity, and the usage amount
should be reduced as far as possible on condition of achieving the expected purposes.
C.1.2 Processing agent should be removed before the final food, if it can not be
absolutely removed, the residual amount should be reduced as much as possible, so that
the residual amount would not harm our health, and would not work in the final food.
C.1.3 Processing agent should accord with corresponding quality specification
requirements.
C.2 Table C.1 provides the list of processing agents that can be used during the
course of various foods processing without limited residual amount ordered by pinyin of
their names (enzyme preparation excluded).
C.3 Table C.2 provides the list of processing agents that need stipulated functions
and application scopes ordered by pinyin of their names (enzyme preparation excluded).
C.4 Table C.3 provides the enzymes that can be used in food processing ordered by
pinyin of their names. The sources and donors of various enzymes should accord with the
provisions in the table.
Table C.1 List of processing agents that can be used in the course of various food
processing without limited residual amount ordered by pinyin of their names (enzyme
preparations excluded).
SN Chinese Name of English

Agents Name of
Agents
1 氨水 ammonia solution
2 丙三醇（甘油） glycerol
3 丙酮 acetone
4 丙烷 propane
5 单，双甘油脂肪酸酯 mono-and diglycerides of fatty acids
6 氮气 nitrogen
7 二氧化硅 silicon dioxide
8 二氧化碳 carbon dioxide
9 硅藻土 diatomaceous earth
10 活性炭 activated carbon
11 磷脂 phospholipid
12 硫酸钙 calcium sulfate
13 硫酸镁 magnesium sulfate
14 硫酸钠 sodium sulfate
15 氯化铵 ammonium chloride
16 氯化钙 calcium chloride
17 氯化钾 potassium chloride
18 柠檬酸 citric acid
19 氢气 hydrogen
162
GB2760—2011
20 氢氧化钙 calcium hydroxide
21 氢氧化钾 potassium hydroxide
22 氢氧化钠 sodium hydroxide
23 乳酸 lactic acid
163
GB2760—2011
Table C.1 (Cont.)
SN Chinese Name of English

Agents Name of
Agents
24 硅酸镁 magnesium silicate

25 碳酸钙（包括轻质和重质碳酸 calcium carbonate(light, heavy)
26 碳酸钾 potassium carbonate
27 碳酸镁（包括轻质和重质碳酸 magnesium carbonate (light, heavy)
28 碳酸钠 sodium carbonate
29 碳酸氢钾 potassium hydrogen carbonate
30 碳酸氢钠 sodium hydrogen carbonate
31 纤维素 cellulose
32 盐酸 hydrochloric acid
33 氧化钙 calcium oxide
34 氧化镁（包括重质和轻质） magnesium oxide (heavy, light)
35 乙醇 ethanol
36 乙酸 acetic acid
37 植物活性炭 vegetable carbon (activated)
164
GB2760—2011
Table C.2 List of processing agent in need of providing functions and application
scopes (enzyme preparations excluded)
SN Chinese English Name Func Application

Name tion scope
1 Coolant and Beer processing

1,2-丙二醇 1,2-propanediol extraction technology and
solvent extraction process
2 1,2-二氯乙烷 1,2- Extraction Coffee and tea

dichloromethane solvent processing technology
3 1-丁醇 1-butanol Extraction Fermentation

solvent technology
4 Oil solvent and

6 号轻汽油 solvent No. 6 extraction Fermentation
solvent technology and
extraction process
5 D-甘露糖醇 D-mannitol Anti-sticking Candy processing

agent technology
6 阿拉伯胶 arabic gum Clarificant Wine processing

technology
7 凹凸棒粘土 attapulgite clay Decolorant Fat processing

technology
8 巴西棕榈蜡 carnauba wax Releasing Bakery food

agent processing technology
9 钯 palladium Catalyst Fermentation

technology
165
GB2760—2011
10 Chips processing
Antifoaming technic, fat
agent and processing technic,
white mineral oil releasing sugar processing
白油（液体石蜡） agent technic, and grain
processing technic
(used for dust proof)
11 insoluble Processing technic

不溶性聚乙烯聚 polyvinylpolypyrro Adsorbent and fermentation
吡咯烷酮 li technic of beer, wine,
done (PVPP) cider, rice wine ,
assembled alcoholic
drinks
12 丁烷 butane Extraction Extraction process

solvent
13 蜂蜡 beeswax Releasing Bakery food

agent processing technology
14 Processing technic
Clarificant and fermentation
kaolin and filter aid technic of wine, cider,
高岭土 rice wine , assembled
alcoholic drinks
15 高碳醇脂肪酸酯复 higher alcohol Fermentation technic

合物 fatty antifoaming and soy protein
acid ester complex agent processing technic
16 Assembled alcoholic
固化单宁 immobilized tannin Clarificant drinks processing
technic and
fermentation technic
166
GB2760—2011
17 Processing technic of
硅胶 Clarificant beer, wine, cider, rice
silica gel wine , assembled
alcoholic drinks
18 Releasing Candy processing

滑石粉 talc agent and technic, and
anti-sticking fermentation technic
agent and extraction process
19 Clarificant, Assembled alcoholic

decolorant drinks processing
activated clay for edible oil, technic, fermentation
活性白土 and sorbent technic , fat
processing technic,
and water treatment
technic
20 甲醇 methanol Extraction Extraction process

solvent
21 酒石酸氢钾 potassium Crystallizing Wine processing

bitartarate agent technic
22 聚苯乙烯 polytyrene Filter aid Beer processing

technic
23 Beverage (water
聚丙烯酰胺 Flocculant treatment) processing
polyacrylamide and filter aid technic, sugar
production technic
and fermentation
technic
167
GB2760—2011
表 C.2(续)
SN
Chinese English Name Functio Applicati
Name n on scope
24 Bean products technic (the

maximum usage amount is 0.3
g/kg, and measured according
to the usage amount of per
kilogram soy beans), meat
products and beer processing
technic (the maximum usage
amount of processing
聚二甲基硅 technology above is 0.2 kg),
氧烷及其乳 polydimeth Antifoami bakery food technic (the
液 yl siloxane ng agent maximum usage amount in
mould is 30 mg /dm2), fat
processing technic (the
0.01 g/kg), processing technic
of jelly, fruit juice, concentrated
fruit juice powder, beverage,
instant food, ice cream, jam,
condiments and vegetable (the
maximum usage amount of the
above processing technic is
0.05 g/kg), and fermentation
technic (the maximum usage
amount is 0.1 g/kg)
168
GB2760—2011
25 聚甘油聚亚油 polyglycerol ester 表 C.2(续) Fat processing, bakery food
Releasing
酸酯 of agent, processing and soy bean
polylinoleic acid dispersant product processing technic
26 聚氧乙烯山梨
醇酐单月桂酸 Dispersa Sugar production technic,
酯（吐温20）， polyoxyethylene nt, fermentation technic,
(20) extractio extraction process
sorbitan n solvent Fruit and vegetable juice
monolaurate, and (flesh) drinks (the maximum
聚氧乙烯山梨
polyoxyethylene antifoami usage amount is 0.75g/Kg),
醇酐单棕榈酸 (20)sorbitan ng agent and vegetable protein drinks
酯（吐温40）， monopalmitate, (the maximum usage amount
聚氧乙烯山梨 polyoxyethylene is 2.0 g/Kg)
醇酐单硬脂酸 (20) sorbitan
酯（吐温60）， monostearate,
聚氧乙烯山梨 polyoxyethylene
醇酐单油酸酯 (20) sorbitan
monooleat
（吐温 80）
27 聚氧丙烯甘油 polyoxypropylene
醚 glycerol ether(GP) Antifoami Fermentation technic
ng agent
28 polyoxypropylen
聚氧丙烯氧 e oxyethylene Antifoami Fermentation technic
化乙烯甘油 glycol ng agent
醚 ether(GPE)
29 聚氧乙烯聚氧 polyoxyethylen
丙烯胺醚 e Antifoami Fermentation technic
polyoxypropyle ng agent
ne
amine ether(BAPE)
30 polyoxyethylen
聚氧乙烯聚 e
氧丙烯季戊 polyoxypropyle Antifoami Fermentation technic
四醇醚 ne ng agent
pentaerythritol
ether(PPE)
169
GB2760—2011
表 C.2(续)
31 卡拉胶 Carrageenan Clarificant Beer processing technic
32 Antifoamin
g agent, Fermentation technic, and
矿物油 releasing processing technic of
mineral oil agent, anti- candy, chips and soy beans
sticking
agent and
lubricant
33 Processing technic of beer,
离子交换树脂 Decolorant wine, cider, assembled
ion exchange and alcoholic drinks, rice wine,
resins sorbent and canned food, water
treatment technic, sugar
production processing
technic and fermentation
technic
34 Clarificant,
refined
degummin Sugar production technic,
磷酸 phosphoric acid g and fat processing technic,
and and fermentation technic
fermented
nutrients
35 ammouiu
磷酸二氢铵 m Fermented Fermentation technic
dihydroge nutrients
n
phosphate
36 diammouium Fermented
磷酸氢二铵 hydrogen nutrients Fermentation technic
phosphate
37 potassiu
磷酸二氢钾 m Fermented Fermentation technic
phosphat nutrients
e,
monobasic
38 sodium dihydrogen Fermented
磷酸二氢钠 phosphate nutrients Fermentation technic
39 磷酸钙 calcium phosphate Dispersant Milk products processing

technic
40 Flocculant
磷酸氢二钠 disodium and Beverage (water treatment)
hydrogen fermented and fermentation technic
phosphate nutrients
41 Flocculant
磷酸三钠 and Beverage (water treatment)
trisodium fermented and fermentation technic
phosphate nutrients
42 硫磺 sulfur Clarificant Sugar production technic
43 Flocculant
硫酸 and Beer processing technic,
sulfuric acid fermented fermentation technic, and
nutrients starch processing technic
44 Fermented
170
GB2760—2011
硫酸铵 ammonium sulfate 表 C.2(续)
nutrients Fermentation technic
45 Clarificant Wine processing technic and
硫酸铜 copper sulphate and chelant preserved egg processing
technic
46 Chelant and Preserved egg technic and
硫酸锌 zinc sulphate flocculant beer processing technic
47 硫酸亚铁 ferrous sulfate Flocculant Beverage (water treatment)
and beer processing technic
48 Fermented
氯化镁 magnesium nutrients Fermentation technic
chloride
49 明胶 gelatin Clarificant Wine processing technic
50 Fermentation technic, fat
镍 nickel Catalyst processing technic and
sugar alcohol processing
technic
51 Fermented
苹果酸 malic acid nutrients Fermentation technic
52 Sorbent,
filter Processing technic and
aid,
clarifying fermentation process of
bentonite agent and wine, cider, rice wine,
膨润土 decolorant assembled alcoholic drink,
oil and fat, condiments and
fruit and vegetable juice
53 emulsifying silicon Processing technic and
乳化硅油 oil antifoaming fermentation process of soy
agent bean products, beverages
and chips
54 石蜡 paraffin Processing technic of candy
Releasing and bakery food
agent
55 石油醚 petroleum ether Extraction Assembled alcoholic drinks
solvent processing technic and
extraction process
56 Filter aid,
食用单宁 clarifying Processing technic and fat
edible tannin agent and decoration process of rice
decolorant wine, beer, wine and
assembled alcoholic drinks
57 glycerol ester of
松香甘油酯 rosin Depilating Hair removal treatment
agent technic for livestock
58 Fermented
维生素 B 族 vitamin B family nutrients Fermentation technic
59 辛，癸酸甘油 octyl and decyl Anti-sticking
酯 glycerate agent Candy processing technic
60 辛烯基琥珀酸 starch sodium Anti-sticking
淀粉钠 octenylsuccinate agent Gum-based candy
processing technic
61 异丙醇 isopropyl alcohol Extraction Extraction process
solvent
62 乙二胺四乙酸 Processing technic,
二钠 Sorbent fermentation technic and
disodium EDTA and chelant beverage processing of
171
GB2760—2011
表 C.2(续) cooked nuts and seeds,
beer, assembled alcoholic
drinks
63 乙醚 ether Extraction Assembled alcoholic drinks
solvent processing technic
64 乙酸钠 sodium acetate Chelant Fermentation technic and
starch processing technic
65 乙酸乙酯 ethyl actetate Extraction Assembled alcoholic drinks
solvent processing technic
66 月桂酸 lauric acid Decrustation Decrustation of fruits and
agent vegetables
67 sucrose
蔗糖聚丙烯醚 polyoxypropyle Antifoaming Fermentation technic and
ne agent sugar production technic
ester
68 sucrose esters of
蔗糖脂肪酸酯 fatty acid Antifoaming Sugar production technic
agent and soy bean products
processing technic
69 珍珠岩 Filter aid Processing technic,

fermentation technic and fat
pearl rock processing technic of beer,
wine, cider and assembled
alcoholic drinks
70 正己烷 n-hexane Extraction Extraction process and soy
solvent protein processing technic
172
GB2760-2011
Table C.3 List of food enzyme preparations and their sources
SN Enzyme Sourcea Donor

b
α-半乳糖苷酶
1 Alpha-galactosidase 黑曲霉 Aspergillusniger
地衣芽孢杆菌Bacillus
地衣芽孢杆菌 Bacillus licheniformis
licheniformis
嗜热脂肪芽孢杆菌 Bacillus
stearothermophilus
黑曲霉 Aspergillusniger
解淀粉芽孢杆菌Bacillus
amyloliquefaciens
枯草芽孢杆菌 Bacillus 嗜热脂肪芽孢杆菌 Bacillus

α-淀粉酶 Alpha-amylase subtilis
2 stearothermophilus
米根霉 Rhizopusoryzae
米曲霉 Aspergillusoryzae
嗜热脂肪芽孢杆菌 Bacillus
stearothermophilus
猪或牛的胰腺 hog or
bovine pancreas
α-乙酰乳酸脱羧酶
Alpha-acetolactate 枯草芽孢杆菌 Bacillus 短小芽孢杆菌 Bacillus
3 decarboxylase subtilis brevis
大麦、山芋、大豆、小麦和
麦芽 barley, taro,
soya, wheat and
4 β-淀粉酶 beta- amylase malted barley
枯草芽孢杆菌 Bacillus
subtilis
地衣芽孢杆菌 Bacillus
licheniformis
孤独腐质霉 Humicola
insolens
哈次木霉 Trichoderma
harzianum
β-葡聚糖酶
5 beta-glucanase 黑曲霉 c Aspergillusniger
subtilis
李氏木霉 Trichoderma
reesei
168
GB2760—2011
表 C.3(续)
b
解淀粉芽孢杆菌Bacillus 解淀粉芽孢杆菌Bacillus
amyloliquefaciens amyloliquefaciens
Disporotrichum
dimorphosporum
β-葡聚糖酶埃默森篮状菌Talaromyces
5 beta-glucanase emersonii
绿色木霉 Trichoderma
viride
阿拉伯呋喃糖苷酶
6 Arabinofuranosidease 黑曲霉 Aspergillusniger
7 氨基肽酶 Aminopeptidase 米曲霉 Aspergillusoryzae
8 半纤维素酶 Hemicellulase 黑曲霉 Aspergillusniger
9 菠萝蛋白酶 Bromelain 菠萝 Ananas spp.
寄生内座壳（栗疫菌）寄生内座壳（栗疫菌）
Cryphonectriaparasitica Cryphonectriaparasitica
（Endothiaparasitica ）（Endothiaparasitica ）
licheniformis
黑曲霉 Aspergillusniger 黑曲霉 Aspergillusniger
解淀粉芽孢杆菌Bacillus
amyloliquefaciens
解淀粉芽孢杆菌Bacillus 解淀粉芽孢杆菌Bacillus
amyloliquefaciens amyloliquefaciens
subtilis
蛋白酶（包括乳凝块酶）寄生内座壳（栗疫菌）
Protease (including milk Cryphonectriaparasitica
10 clotting enzymes) （Endothiaparasitica ）
米黑根毛霉 Rhizomucor
miehei
乳克鲁维酵母
Kluyveromyceslactis 小牛胃Calfstomach
微小毛霉 Mucorpusillus
蜂蜜曲霉Aspergillus
melleus
单宁酶
11 Tannase 米曲霉 Aspergillusoryzae
多聚半乳糖醛酸酶黑曲霉 c Aspergillusniger
12 Polygalacturonase 米根霉 Rhizopusoryzae
169
GB2760—2011
表 C.3(续)
b
谷氨酰胺酶解淀粉芽孢杆菌 Bacillus

13 Glutaminase amyloliquefaciens
茂原链轮丝菌
谷氨酰胺转氨酶 Streptoverticillium
14 Glutamine Transaminase mobaraense
15 果胶裂解酶 Pectinlyase 黑曲霉 Aspergillusniger 黑曲霉 Aspergillusniger
16 果胶酶 Pectinase 米根霉 Rhizopusoryzae
果胶酯酶（果胶甲基酯酶）黑曲霉Aspergillusniger 黑曲霉Aspergillusniger
Pectinesterase (Pectin
17 针尾曲霉Aspergillus
methylesterase)
米曲霉 Aspergillusoryzae aculeatus
牛、猪或马的肝脏 bovine，
pig or horse liver
18 过氧化氢酶 Catalase
溶壁微球菌 Micrococcus
lysodeicticus
核酸酶 Nuclease 橘青霉penicilliumcitrinum
19
环糊精葡萄糖苷转移酶
Cyclomaltodextin 地衣芽孢杆菌 Bacillus 高温厌氧杆菌
20 glucanotransferase licheniformis Thermoanaerobacter sp.
己糖氧化酶 Hexose （多形）汉逊酵母皱波角叉菜Chondrus
21 oxidase Hansenulapolymorpha crispus
22 菊糖酶 Inulinase 黑曲霉 Aspergillusniger
23 磷脂酶 Phospholipase 胰腺 pancreas
猪胰腺组织 porcine
磷脂酶 A2 Phospholipase pancreas
A2
24 猪胰腺组织 porcine
黑曲霉Aspergillusniger pancreas
从土壤中分离的编码磷脂
磷脂酶 C 巴斯德毕赤酵母 Pichia 酶 C 基因的微生物
25 Phospholipase C pastoris
麦芽碳水化合物水解酶
（α-、β-麦芽碳水化合物水解
酶）Malt carbohydrases 麦芽和大麦 malted barley
26 (alpha- and beta-amylase) & barley
麦芽糖淀粉酶 Maltogenic 枯草芽孢杆菌Bacillus 嗜热脂肪芽孢杆菌Bacillus

27 amylase subtilis stearothermophilis
170
GB2760—2011
28 Papain 表 C.3(续)
Caricapapaya
171
GB2760—2011
表 C.3(续)
b
棉状嗜热丝孢菌
木聚糖酶 Xylanase Thermomyceslanuginosus
Fusariumvenenatum
毕赤氏酵母 Pichiapaseoris
孤独腐质霉 Humicola
insolens
黑曲霉 Aspergillusniger 黑曲霉 Aspergillusniger
reesei
29
木聚糖酶 Xylanase viride
枯草芽孢杆菌Bacillus 枯草芽孢杆菌Bacillus
subtilis subtilis
米曲霉 Aspergillusoryzae Thermomyceslanuginosus
米曲霉 Aspergillusoryzae 黑曲霉 c Aspergillusniger
大肠杆菌 K-12 Eschorichia 小牛前凝乳酶A 基因 calf
30 凝乳酶 A Chymosin A Coli K-12 prochymosin A gene
黑曲霉泡盛变种Aspergillus 小牛前凝乳酶B 基因 calf
niger var. awamori prochymosin B gene
凝乳酶 B Chymosin B
31 乳克鲁维酵母小牛前凝乳酶B 基因 calf
Kluyveromyceslactis prochymosin B gene
凝乳酶或粗制凝乳酶小牛、山羊或羔羊的皱胃
32 Chymosin or Rennet calf, kid, or lamb abomasum
戴尔根霉 Rhizopusdelemar
葡糖淀粉酶（淀粉葡糖苷酶）埃默森篮状菌Talaromyces
Glucoamylase emerson i
33 （amyloglucosidase）米根霉 Rhizopusoryzae
雪白根霉 Rhizopusniveus
葡糖氧化酶 Glucose 黑曲霉 Aspergillusniger
34 oxidase 米曲霉 Aspergillusoryzae 黑曲霉 Aspergillusniger
橄榄产色链霉菌
Streptomyces
olivochromogenes
葡糖异构酶（木糖异构酶）橄榄色链霉菌Streptomyces
Glucose isomerase olivaceus
35 (xylose isomerase) 密苏里游动放线菌
Actinoplanesmissouriensis
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表 C.3(续)
凝结芽孢杆菌 Bacillus
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表 C.3(续)
b
coagulans
锈棕色链霉菌 Streptomyces
rubiginosus
紫黑吸水链霉菌
Streptomycesviolaceoniger
鼠灰链霉菌Streptomyces
murinus
产气克雷伯氏菌 Klebsiella
aerogenes
subtilis
枯草芽孢杆菌 Bacillus 嗜酸普鲁兰芽孢杆菌
subtilis Bacillusacidopullulyticus
嗜酸普鲁兰芽孢杆菌
普鲁兰酶 Pullulanase
36 Bacillusacidopullulyticus
subtilis Bacillusderamificans
licheniformis Bacillusderamificans
嗜热毁丝霉
37 漆酶 Laccase 米曲霉 Aspergillusoryzae Myceliophthorathermophila
溶血磷脂酶（磷脂酶 B）黑曲霉 Aspergillusniger
Lysophospholipase
38 (lecithinase B) 黑曲霉 Aspergillusniger 黑曲霉 Aspergillusniger
脆壁克鲁维酵母
Kluyveromycesfragilis
乳糖酶（β-半乳糖苷酶）米曲霉 Aspergillusoryzae
Lactase 乳克鲁维酵母
39 (beta-galactosidase) Kluyveromyceslactis
乳克鲁维酵母乳克鲁维酵母
Kluyveromyceslactis Kluyveromyceslactis
黑曲霉黑曲霉
天门冬酰胺酶 Aspergillusniger Aspergillusniger
40 Asparaginase
米曲霉 Aspergillusoryzae 米曲霉 Aspergillusoryzae
蜂蜜曲霉Aspergillus
41 脱氨酶 Deaminase melleus
猪、小牛、小羊、禽类的胃
胃蛋白酶 Pepsin 组织 hog, calf, goat(kid) or
42 poultry stomach
43 无花果蛋白酶 Ficin 无花果 Ficus spp.
44 纤维二糖酶 Cellobiase 黑曲霉 Aspergillusniger
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GB2760—2011
表 C.3(续)
SN Sourcea Donor
b
Enzyme
reesei
45 纤维素酶 Cellulase
viride
猪或牛的胰腺 porcine or
46 胰蛋白酶 Typsin bovine pancreas
胰凝乳蛋白酶（糜蛋白酶）猪或牛的胰腺 porcine or
47 Chymotrypsin bovine pancreas
南极假丝酵母 Candida
黑曲霉 Aspergillusniger antarctica
米根霉 Rhizopusoryzae
miehei
尖孢镰刀菌Fusarium
米曲霉 Aspergillusoryzae oxysporum
Thermomyceslanuginosus
小牛或小羊的唾液腺或前
胃组织 salivary glands or
48 脂肪酶 Lipase forestomach of calf, kid, or
lamb
雪白根霉 Rhizopusniveus
羊咽喉 goat gullets
猪或牛的胰腺 hog or
bovine pancreas
米黑根霉Rhizomucor
米曲霉 Aspergillusoryzae miehei
reesei
49 酯酶 Esterase
miehei
50 植酸酶 phytase 黑曲霉 Aspergillusniger
转化酶（蔗糖酶）酿酒酵母Saccharomyces
51 Invertase (saccharase) cerevisiae
转葡糖苷酶
52 Transglucosidase 黑曲霉 Aspergillusniger
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表 C.3(续)
a It refers to the animals, plants or microorganisms used for extracting enzyme preparations
b It refers to the animals, plants or microorganisms providing gene segment for the
biotechnological sources of enzyme preparations
SN Sourcea Donor
b
Enzyme
c Including Aspergillusaculeatus and A.awamori.
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Appendix
D
Of Bodying Agent Materials and Ingredient of Gum-based Candy
Bodying agent materials and ingredient of gum-based candy (short for “gum
base”) shall be made in accordance with the various substances listed in the
following table. The usage amount shall be subject to the provisions in this
standard (if any), or in moderation according to the manufacturing needs if there is
not any provision.
Table D.1 List of allowed gum bases and ingredients
Chinese Name and English Name

Classification of Gum Bases of Gum
Bases
D1 天然橡胶 natural gum

1 巴拉塔树胶 massaranduba
2 节路顿胶 balata jelutong
leche caspi (sorva)
3 来开欧胶
chiquibu
4 芡茨棕树胶 l chicle
5 糖胶树胶 natural rubber (latex solids)
6 天然橡胶（乳胶固形物）
D2 合成橡胶 synthetic rubber

1 丁二烯-苯乙烯 75/25、50/50 橡胶（丁苯 butadiene-styrene rubber 75/25, 50/50
橡胶） (SBR)
2 聚丁烯
3 聚乙烯 polybutylene
4 聚异丁烯 polyethylene
5 异丁烯-异戊二烯共聚物（丁基橡胶） polyisobutyle
ne
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GB2760—2011
D3 树脂 resin
1 部分二聚松香（包括松香、木松香、妥 glycerol ester of partially dimerized rosin
尔松香）甘油酯 (gum, wood, tall oil)
glycerol ester of partially hydrogenated
2 部分氢化松香（包括松香、木松香、妥
rosin
尔松香）甘油酯 (gum, wood, tall oil)
3 部分氢化松香（包括松香、木松香、妥 pentaerythritol ester of partially
尔松香）季戊四醇酯 hydrogenated rosin (gum, wood, tall oil)
4 部分氢化松香（包括松香、木松香、妥 methyl ester of partially hydrogenated rosin
尔松香）甲酯 (gum, wood, tall oil)
5 醋酸乙烯酯-月桂酸乙烯酯共聚物 vinyl acetate-vinyl laurate
6 合成树脂（包括萜烯树脂） copolymer synthetic resin
(synthetic terpene resin) polyvinyl
7 聚醋酸乙烯酯
acetate (PVA)
8 聚合松香（包括木松香、妥尔松香）甘 glycerol ester of polymerized rosin (gum,
油酯 wood, tall oil)
9 木松香甘油酯 glycerol ester of wood rosin
10 松香（包括松香、木松香、妥尔松香） pentaerythritol ester of rosin (gum,
季戊四醇酯 wood, tall oil)
11 松香甘油酯 glycerol ester of gum rosin
12 妥尔松香甘油酯 glycerol ester of tall oil rosin
D4 蜡类 wax
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1 巴西棕榈蜡 carnauba
2 蜂蜡 wax
3 聚乙烯蜡均聚物 beeswax
Polyethylene-wax
4 石蜡
homopolymer paraffin
5 石油石蜡（费-托合成法） paraffin wax, synthetic (Fischer-Tropsch)
6 微晶石蜡 microcrystalline
7 小烛树蜡 wax candelilla wax
D5 乳化剂、软化剂 emulsifier &

1 丙二醇 softener propylene
2 单、双、叁脂肪酸甘油酯 glycol
mono, di, tri-glycerides of esters of fatty
3 单脂肪酸甘油酯
acids monoglycerides
4 甘油 glycerin
5 果胶 e pectin
6 海藻酸、海藻酸钠、海藻酸铵 alginic acid, sodium alginate,
ammonium alginate
7 磷脂 phospholipi
8 明胶 d gelatin
9 氢化植物油 hydrogen vegetable
10 三乙酸甘油酯 oils triacetin
defatted cocoa powder
11 脱脂可可粉
acetylated mono and diglycerides
12 乙酰化单双脂肪酸甘油酯 stearic acid and its calcium, magnesium,
13 硬脂酸、硬脂酸钙、硬脂酸镁、硬脂酸 sodium
钠、硬脂酸钾 & potassim salts
14 蔗糖脂肪酸酯 sucrose fatty acid
ester
D6 抗氧化剂、防腐剂 antioxidant, preservative

1 苯甲酸钠 benzoic acid,sodium
2 丁基羟基茴香醚（BHA） benzoate butylated
hydroxyanisole butylated
3 二丁基甲基甲苯（BHT）
hydroxy toluene propyl
4 没食子酸丙酯（PG） gallate
5 山梨酸钾 sorbic acid，potassium sorbate
6 生育酚 tocopherol
7 竹叶抗氧化物 antioxidant of bommboo leaf
D7 填充剂 filling
1 滑石粉 agent talc
2 磷酸氢钙 calcium hydrogen phosphate
(dicalcium orthophosphate)
calcium carbonate(light, heavy)
3 碳酸钙（包括轻质和重质碳酸钙）
magnesium carbonate
4 碳酸镁
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Appendix E
Functional Categories of Food
Additives
Each kind of food additive has one or more functions in food. In this standard, some
common functions have been listed in the specific provisions, but not all functions.
E.1 Acidity regulator: substances for retaining or changing PH value of food.

E.2 Anticaking agent: Substances for preventing the aggregation and caking of granular or
powdery food, and keeping them loose or free flowing.
E.3 Antifoaming agent: Substances for reducing surface tension and removing foam in the
course of food processing.
E.4 Antioxidant: Substances for preventing or delaying oxygenolysis or deterioration of fat or
food composition, and improving food stability.
E.5 Decolorant: Substances for destroying and restraining the color development factors of
food, and making the color fading or preventing the color from browning.
E.6 Leavening agent: It means the substance which is added in the course of food
processing, enables products to form compact and porous tissue, and thus makes the
products leavening, soft and crisp.
E.7 Bodying agent of gum-based candy: Substances with the functions of making gum-
based candy foaming, plasticized and chewable.
E.8 Colorant: Substances for giving and improving food color and luster.
E.9 Color fixatives: It refers to the substances which can act with coloring substances of
meat and meat products, and thus prevent it from being decomposed and damaged, and
present good color.
E.10 Emulsifier: It refers to the substances which can improve the surface tension of
various elements, and thus form dispersion and emulsifying body.
E.11 Enzyme preparation: It refers to the biological products directly extracted from edible
part or inedible part, or fermented or extracted from microorganisms (including but not
limited to bacteria, actinomyces and fungus strains) with genetic modification or in
traditional ways, used for food processing, and with special catalysis function.
E.12 Flavor enhancer: Supplementing and enhancing the original flavor of food
E.13 Flour treatment agent: Substances for promoting the flour cured and improving the
quality of products.
E.14 Coating agent: Substances which is covered on the surface of food, to keep the food
qualified, make food fresh and glazing, prevent evaporation of water, etc.
E.15 Humectants: Substances for contributing to retain the water in food
E.16 Nutritive fortifier: Substances which is natural or synthetic natural nutrient and are
added in food in order to increase the nutrient component.
E.17 Preservative: Substances for preventing food from going bad and lengthening the
storage life of food.
E.18 Stabilizer and coagulator: Substances for making food structure stable or unchanged,
and strengthening the stickness of solid content.
E.19 Sweetener: Substances making food sweet
E.20 Thickener: It refers to the substances which can change the physical traits of food,
make food a smooth and comfortable taste through improving the stickness of food or
form gel, and can make food emulsified, stabilized and suspended.
E.21 Food perfume: Substances for blending food flavor, and adding flavor to food.
E.22 Processing agent for food industry: It refers to the various substances which can
contribute to the successful food processing, and are not related to the food itself. For
examples, filter aid, clarificant, sorbent, releasing agent, decolorant, decrustation, and
extraction solvent.
E.23 Others: Other functions not contained in the above functional categories
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GB2760—2011
Appendix F
See F.1 Food classification system Food classification system
Table F.1 Food Classification System
Food Food Name

Classification
No.
01.0 Milk and milk products (except food for special dietary use in 13.0)
01.01 Pasteurized milk, sterilized milk and modulation milk
01.01.02 Sterilized milk Modulation milk
01.01.03 Fermented milk and flavored fermented milk
01.02 Fermented milk
01.02.01 Flavored fermented milk
01.02.02 Milk powder (including sugar milk powder) and cream powder, and their
01.03 modulation products
01.03.01 milk powder and cream powder
01.03.02 Modulation milk powder and cream powder (including flavored milk power
01.04 and cream power)
01.04.01 Evaporated milk and its modulation products
01.04.02 Unsweetened condensed milk
Modulation condensed milk (including sweetened condensed milk,
flavored sweetened condensed milk, and other modulation condensed
milk with non-milk material)
Single cream (unsalted butter) and its similar products
01.05 Single cream
01.05.01 Frozen single cream
01.05.02 Moldified single cream
01.05.03 Single cream analogue
01.05.04 Cheese
01.06 Uncured cheese
01.06.01 Cured cheese
01.06.02 Ricotta cheese
01.06.03 Reproduced cheese
01.06.04 Ordinary reproduced cheese
01.06.04.01 Flavored reproduced cheese
01.06.04.02 Cheese analogues
01.06.05 Whey protein cheese
01.06.06 Instant flavored dessert or its prefabricated product with milk as the major
01.07 ingredient (ice cream and flavored yoghurt excluded)
Other milk products (e.g. whey powder, and casoid flour)

01.08
02.0 Fat, oil and fat emulsion products
02.01 Anhydrous fat and oil Vegetable fat
02.01.01 vegetable oil and fat
02.01.01.01 vegetable oil
02.01.01.02 Hydrogenated vegetable oil
02.01.02 Animal oil and fat (including lard oil, beef tallow, fish oil, other animal fat,
etc.)
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GB2760—2011
Food Food Name

Classification
No.
02.01.03 Anhydrous butter and anhydrous milk fat
02.02 Fat emulsion products like water and oil
02.02.01 Emulsion products with more than 80% fat content
02.02.01.01 Butter and concentrated butter
02.02.01.02 Margraine and similar products (e.g. mixed product of butter and
02.02.02 margraine)
02.03 Emulsion products with less than 80% fat content
02.04 Fat emulsion products except those in 02.02, including mixed and (or)
02.05 flavored fat emulsion products
Other fat and fat products
03.0 Frozen drinks
03.01 Ice cream, stick ice cream bar
03.02 —
03.03 — Relish ice, frozen sucker
03.04 — Edible ice
03.05 — Other frozen drinks
04.0 Fruits, vegetables (including root crops), beans, edible mushrooms,
04.01 algae, nuts and seeds, etc.
04.01.01 Fruit
04.01.01.01 Fresh fruits
04.01.01.02 Unprocessed fresh fruits
04.01.01.03 Fresh fruits with surface treatment
04.01.02 Peeled or precut fresh fruits
04.01.02.01 Processed fruits
04.01.02.02 Frozen fruits
04.01.02.03 Dried fruit
04.01.02.04 Vinegar, oil and desalinization fruit
04.01.02.05 Canned fruits
04.01.02.06 jam
04.01.02.07 Puree
04.01.02.08 Jam except those in 04.01.02.05 (e.g. Indian chutney)
04.01.02.08.01 Preserved cool fruit
04.01.02.08.02 Preserves
04.01.02.08.03 Cold fruit
04.01.02.08.04 Preserved fruit
04.01.02.08.05 Pickling fruits (liquorice products)
04.01.02.08.06 Fruitcake
04.01.02.09 Decorative fruit and vegetables
04.01.02.10 Fruit dessert, including fruity liquid desserts
04.01.02.11 Fermented fruit products
04.01.02.12 Boiled or fried fruits
04.01.02.13 Other processed fruits
04.02 Vegetables
Food Food
Classification Name
No.
04.02.01.01 Unprocessed fresh vegetables
04.02.01.02 Fresh vegetables with surface treatment
04.02.01.03 Peeled, chopped or shredded vegetables
04.02.01.04 Bean sprouts
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GB2760—2011
04.02.02 Processed vegetables
04.02.02.02 Dried vegetables
04.02.02.03 Pickled vegetables
04.02.02.04 Canned vegetables
04.02.02.05 Vegetable paste (sauce), except tomato sauce
04.02.02.06 Fermented vegetable products
04.02.02.07 Boiled or fried vegetables
04.02.02.08 Other processed vegetables
04.03 Edible mushrooms and algae
04.03.01 Fresh edible mushroom and algae
04.03.01.01
04.03.01.02 Unprocessed fresh edible mushrooms and algae
04.03.01.03 Fresh edible mushrooms and algae with surface treatment
04.03.02 Peeled, chopped or shredded edible mushrooms and algae
04.03.02.01 Processed edible mushrooms and algae
04.03.02.03 Dried edible mushrooms and algae
04.03.02.04 Pickled edible mushrooms and algae
04.03.02.05 Canned edible mushrooms and algae
04.03.02.06 Boiled or fried algae
04.04 Other processed edible mushrooms and algae
04.04.01 Bean products
04.04.01.01 Unfermented bean products
04.04.01.02 Bean curds
04.04.01.03 Dried bean curds
04.04.01.03.01 Dried bean curd products
04.04.01.03.02 Fried semi-dried bean curds
04.04.01.03.03 Marinated semi-dried bean curds
04.04.01.03.04 Smoked semi-dried bean curds
04.04.01.04 Other semi-dried bean curds
04.04.01.05 Dried bean curd stick (including dried bean curd stick, bean curd
04.04.01.06 skin, etc.)
04.04.02 New bean products (soy protein puffed food, bean vegetarian
04.04.02.01 meat, etc.)
04.04.02.02 Cooked beans
04.04.03 Fermented bean products
04.05 Preserved bean curd
Lobster sauce and its products (including natto)
Other bean products
Nuts and seeds
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GB2760—2011
Food
Classification Food Name
No.
04.05.01 Fresh nuts and seeds
04.05.02 Processed nuts and seeds
04.05.02.01 Cooked nuts and seeds
04.05.02.01.01 Cooked nuts and seeds with shell
04.05.02.01.02 Unshelled cooked nuts and seeds
04.05.02.02 Coating nuts and seeds
04.05.02.03 Canned nuts and seeds
04.05.02.04 Nuts and seeds paste (butter), including peanut butter, etc.
04.05.02.05 Other processed nuts and seeds (e.g. pickled fruit nuts)
05.0 Cocoa products, chocolate and chocolate products (including chocolate with
cocoa butter substitute and its products) and candy
Cocoa products, chocolate and chocolate products including chocolate with
05.01 cocoa butter substitute and its products
Cocoa products (including grease, powder, syrup, sauce, filling and others
05.01.01 with cocoa as the main raw material)
05.01.02 Chocolate and chocolate products, and cocoa products except those in
05.01.03 05.01.01
05.02 Chocolate with cocoa butter substitute and chocolate-like products with cocoa
05.02.01 butter substitute
Candy
05.02.02 Gum-based candy
05.03 Other candies except gum-based candy
Coating for candy and chocolate products
05.04 Decorative candy (e.g. processing technology and model, or cake
decoration), cresting (non-fruit material) and sweet juice
06.0 Cereal and cereal products, including rice, flour, cereal, root crops, beans
and corns starch extraction, etc. (bakery product in 07.0 excluded)
06.02 Rice and its products
06.02.01 Rice
06.02.02 Rice products
06.02.03 Rice flour (including glutinous rice flour)
06.02.04 Rice flour products
06.03 Wheat flour and its products
06.03.01.01 General wheat flour
06.03.01.02 Special wheat flour (e.g. self raising flour and dumpling flour)
06.03.02.01 Raw or wet flour product (e.g. noodles and wrappers for dumpling, Wantun
06.03.02.02 and steamed pork dumplings)
06.03.02.03 Raw or wet flour product
06.03.02.04 Fermented flour product
06.03.02.05 Panada (used to coat fish or poultry for example) , wrapping powder, frying
06.04 powder
06.04.01 Fried flour products
Coarse cereal powder and its products
06.04.02 Coarse cereal powder
Coarse cereal products
06.04.02.01 Canned eight- ingredient porridge
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GB2760—2011
Food Food Name

Classification
No.
06.04.02.02 Other cereal products
06.05 Starch and starch products
06.05.01 Edible starch
06.05.02 Starch products
06.05.02.01 Silk noodles and vermicelli
06.05.02.02 Shrimp flavored slices
06.05.02.03 Lotus root starch
06.05.02.04 Tortilla
06.06 Instant grains, including rolled oats(slice)
06.08 Frozen rice and flour products
06.09 Cereal and starchy desserts (e.g. rice pudding, tapioca pudding)
06.10 Cereal fillings
07.0 Bakery food
07.01 Bread
07.02 Pastry
07.02.01 Chinese pastry (except moon cakes )
07.02.02 Western pastry
07.02.03 Moon cakes
07.02.04 Color decorations of pastry
07.03 Biscuit
07.03.01 Sandwich biscuit and decorative biscuit
07.03.02 Wafer biscuit
07.03.03 Egg roll
07.03.04 Other biscuits
07.04 Bakery food fillings and surface battering
07.05 Other bakery food
08.0 Meat and meat products
08.01.01 Raw fresh meat
08.01.02 Chilled meat (including chilling meat, frozen fresh meat, chilled fresh meat,
08.01.03 etc.)
08.02 Frozen meat
08.02.01 Prefabricated meat products
08.02.02 Seasoning meat product (add seasoning into raw meat)
08.03 Cured meat products (e.g. bacon, cured meat, dried salted duck, Chinese
08.03.01 ham and sausage)
08.03.01.01 Cooked meat product
08.03.01.02 Sauce stewed meat products
08.03.01.03 Boiled meat
08.03.02 Sauce stewed meat
08.03.03 Steamed salted pork in wine
08.03.04 Smoked, roasted and baked meat
Fried meat
Western pork ham(grilled , smoked, and cured pork hams)
183
GB2760—2011
Food Food
Classification Name
No.
08.03.05 Meat sausage
08.03.06 Fermented meat products
08.03.07 Cooked & dried meat products
08.03.07.01 Dried meat floss
08.03.07.02 Dried meat
08.03.07.03 Preserved meat
08.03.08 Canned meat
08.03.09 Edible animal casing
08.03.10 Other meat and meat products
09.0 Aquatic food and their products (including fish, crustacean,
shellfish, molluscs, echinodermata, and other aquatic food and
processed products)
09.02 Frozen aquatic food and their products
09.02.01 Frozen products
09.02.02 Frozen battering products
09.02.03 Frozen minced fish products (including fish ball, etc.)
09.03 Prefabricated aquatic products(semi-finished products)
09.03.01 vinegar cured or aspic aquatic products
09.03.02 Preserved aquatic products
09.03.03 Roe products
09.03.04 Aquatic products after seasoning, drying, and freeze drying
09.03.05 Other prefabricated aquatic products (e.g. fish dumpling
09.04 wrappers)
09.04.01 Cooked aquatic products (directly edible)
09.04.02 Ripe and dried aquatic products
09.04.03 Cooked or fried aquatic products
09.04.04 Smoked or baked aquatic products
09.05 Fermented aquatic products
09.06 Canned aquatic products
Other sea food and its products
10.0 Egg and egg products
10.01 Fresh eggs
10.02 Reproduced eggs (do not change its physical traits )
10.02.01 Spiced eggs
10.02.02 Eggs preserved in rice wine
10.02.03 Preserved egg
10.02.04 Salted eggs
10.02.05 Other reproduced eggs
10.03 Egg products (Change its physical traits)
Dehydrated egg products (e.g. egg white powder, egg yolk
10.03.01 powder, and egg white flake)
10.03.02 Thermal coagulation egg products (e.g. egg yolk cheese, and
10.03.03 preserved duck egg sausage)
10.03.04 Frozen egg products (e.g. frozen eggs)
Liquid eggs
10.04 Other egg products
184
GB2760—2011
Food Food
Classification Name
No.
11.0 Sweeteners, including honey
11.01 Sugar
11.01.01 White sugar and white sugar products (e.g. white granulated
sugar, white soft sugar, crystal sugar, cube sugar, etc.)
Other sugar and syrups (e.g. brown sugar, brown granulated
11.01.02 sugar, rock sugar in tablet, raw sugar, molasses, part inverted
sugar, maple syrup, etc.)
11.02 Starch sugar (fructose, glucose, caramel, part of inverted sugar,
etc.)
11.03 Honey and pollen
11.03.01 Honey
11.03.02 pollen
11.04 Table sweeteners
11.05 Flavored syrup
11.05.01 Fruit flavored syrup
11.05.02 Other flavored syrup
11.06 Other
sweete
ners
12.0 Condiment
12.02 Flavor enhancer and umami
12.03 Vinegar
12.03.01 Brewing vinegar
12.03.02 Blended vinegar
12.04 Soy sauce
12.04.01 Brewing soy sauce
12.04.02 Blended soy sauce
12.05 Soy sauce and soy products
12.05.01 Brewing sauce
12.05.02 Preparation sauce
12.06 —
12.07 Cooking wine and its products
12.08 —
12.09 Natural spices
12.09.01 Natural spice or spice powder
12.09.02 Spice oil
12.09.03 Spice sauce (e.g. mustard sauce and green mustard sauce )
12.09.04 Other spice processed products
12.10 Compound seasoning
12.10.01 Solid compound seasoning
12.10.01.01 Solid soup bases
12.10.01.02 Chicken essence, chicken powder
12.10.01.03 Other solid complex condiment
12.10.02 Semisolid compound seasoning
12.10.02.01 Mayonnaise, salad dressing
12.10.02.02 Animal based seasoning sauce
12.10.02.03 Vegetable based seasoning sauce
185
GB2760—2011
Food Food Name

Classification
No.
12.10.02.04 Others
12.10.03 Liquid compound seasoning (12.03 and 12.04 excluded )
12.10.03.01 Concentrated soup (canning and bottling )
12.10.03.02 Bouillon and bone soup
12.10.03.03 Flavored clear soup
12.10.03.04 Oyster sauce, shrimp sauce, fish sauce, etc.
12.11 Other seasoning
13.0 food for special dietary uses
13.01 Infant and baby formula
13.01.01 Infant formula
13.01.02 Follow-up infant and baby formula
13.01.03 Infant formula For special medical purpose
13.02 Infant and baby supplementary food
13.02.01 Infant and baby grain supplementary food
13.02.02 Infant and baby canned supplementary food
Formula food for Special medical purpose (except the referred varieties in 13.01)
13.03 Low energy formula food
13.04 Other food for special dietary uses except that in 13.01-13.04
13.05
14.0 Beverage
14.01 Packaged drinking water
14.02 Fruit and vegetable juice
14.02.01 Fruit and vegetable juice (syrup)
14.02.02 Fruit and vegetable juice concentrate
(syrup)
14.02.03 Fruit and vegetable juice (flesh) drinks (including fermentation products, etc.)
14.03 Protein beverage
14.03.01 Milk beverages
14.03.01.01 Fermented milk beverages
14.03.01.02 Formulated milk beverage
14.03.01.03 Lactic acid bacteria beverage
14.03.02 Vegetable protein drinks
14.03.03 Compound protein beverages
14.04 Water base seasoning beverage
14.04.01 Carbonated beverage
14.04.01.01 Cola carbonated beverages
14.04.01.02 Other carbonated beverages
14.04.02 Noncarbonated beverages
14.04.02.01 Beverage for special purpose (including sports beverages, nutritional beverage,
14.04.02.02 etc.)
Relish drinks (including fruit flavored drinks, flavored milk, flavored tea, and
14.05 flavored coffee drinks, other flavored drinks, etc.)
14.05.01 Tea , coffee and vegetable beverages
Tea beverage
186
GB2760—2011
187
GB2760—2011
Food Food Name

Classification
No.
14.05.02 Coffee beverage
14.05.03 Vegetable beverage (including cocoa beverage, cereal
14.06 beverage, etc.)
14.06.01 Solid beverage
14.06.02 Fruit flavored solid beverage
14.06.03 Protein solid beverage
Instant coffee
14.06.04 Other solid beverages
14.07 —
14.08 Other beverages
15.0 Wine
15.01 Distilled liquor
15.01.01 Chinese distilled spirit
15.01.02 Blending distilled liquor
15.01.03 Brandy
15.01.04 Whisky
15.01.05 Vodka
15.01.06 Rum
15.01.07 Other distilled liquors
15.02 Assembled alcoholic drinks
15.03 Fermented liquors
15.03.01 Wine
15.03.01.01 Natural still wine
15.03.01.02 Sparking wine and semi-sparking wine
15.03.01.03 Blending wine
15.03.01.04 Special wine (processed wine according to special technology, e.g. add brandy,
concentrated grape juice, etc into raw grape wine)
15.03.02 Rice wine

15.03.03 Cider Mead
15.03.04 Metheglin
15.03.05 Beer and malt beverage
15.03.06 Other fermented liquors (air inflation
type)
16.0 Others (except that in 01.0-15.0)
16.01 Jelly
16.02 Tea and coffee
16.03 Collagen protein casing
16.04 Yeast and yeast products
16.04.01 Dried yeast
16.04.02 Other yeast and yeast products
16.05 —
16.06 Puffed food
16.07 Others
188

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NATIONAL STANDARD OF

THE PEOPLE’S REPUBLIC

NATIONAL STANDARD OF FOOD

Issued on April 20, 2011 Carried out on June 20, 2011

Issued by Ministry of Health of the People’s Republic of China

The standard is the replacement of GB 2760—2007 Hygienic Standard of Using Food

------Adjust the usage provision of part of food additives;

2 Terms and definitions

2.1 Food additives

2.2 The Maximum usage amount

2.3 The maximum residual amount

2.4 Processing agent for food industry

2.5 International coding system （INS）

2.6 Chinese coding system (CNS)

3 The usage principle of food additives

3.2 We can use food additives in the following circumstances:

3.3 The quality standard of food additives

3.4 The principle to put into:

4 Food classification system

5 The usage provision of food additive

8 Processing agent for food industry

9 Bodying agent and ingredient in gum-based candy

Food Food Name Maximum Usage Remark

08.02 Prefabricated meat products 3.0

08.03 Cooked meat product 3.0

12.0 Condiment 1.0

Fruit and vegetable juice 1.0

14.03.02 Vegetable protein drinks 1.0

Food Food Name Maximum Usage Remark

05.01.02 Chocolate and chocolate 10.0

Food Classification Food Name Maximum Usage Remark

Mineral oil，white (liquid paraffin)

Food classification Food Name Maximum Usage Remark

Other candies except gum-

L-cysteine and its hydrochlorides sodium and potassium salts

Food classification Food Name Maximum Usage Remark

06.08 Frozen rice and flour 0.6 Measured according to

Food Food Name Maximum Usage Remark

04.01.02.05 Jam (except canned food) 1.0 Measured according

14.02.02 Fruit and vegetable juice 2.0 Measured according

14.05 Tea, coffee and vegetable 1.0 Measured according

Food Classification Food Name Maximum Usage Remark

Food Classification Food Name Maximum Usage Remark

Ice structuring protein

Food classification Food Name Maximum Usage Remark

Food classification Food Name Maximum Usage Remark

Food classification Food Name Maximum Usage Remark

Food classification Food Name Maximum Usage Remark

02.0 Fat, oil and fat emulsion 10.0

Food Classification Food Name Maximum Usage Remarks

07.02 Pastry 3.0

Propionic acid, sodium propionate, calcium propionate

Food Classification Food Name Maximum Usage Remark

07.01 Bread 2.5 Measured

Unsaturated fatty acid of monoglycerides

Food Classification Food Name Maximum Usage Remark

Tea polyphenol (TP)

Food Food Name Maximum Usage Remark

Food Food Name Maximum Usage Remark