Additves China GB 2760-2014 en&CN

GB 2760-2014
National Food Safety Standard

Standard for Uses of Food Additives
食品安全国家标准食品添加剂使用标准
National Health and Family Planning

Commission of China (NHFPC)
Translated by ChemLinked
Release Date: 2014/12/24
Implementation Date: 2015/05/24
GB 2760-2014
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GB 2760-2014
National Standard of the People‘s Republic of China
GB 2760-2014
National Food Safety Standard
Standard for Uses of Food Additives
食品安全国家标准
食品添加剂使用标准
Date of Publication: 24 Dec 2014 Date of Implementation: 24 May 2015

Issued by:
National Health and Family Planning Commission
GB 2760-2014
Contents
Preface ..........................................................................................................................................................4
1. Scope .....................................................................................................................................................5
2. Terms and definitions ............................................................................................................................5
3. Principles for use of food additives ........................................................................................................6
4. Food classification system .....................................................................................................................7
5. Provisions for use of food additives .......................................................................................................7
6. Flavorings ..............................................................................................................................................7
7. Processing aids for food industry ...........................................................................................................7
Appendix A Provisions for use of food additives ...........................................................................................7
Appendix B Provisions for use of flavorings ..............................................................................................224
Appendix C Provisions for use of processing aids for food industry .........................................................287
Appendix D Food additive functional classes ............................................................................................306
Appendix E Food classification system......................................................................................................308
Appendix F Index of Appendix A Provisions for use of food additives ......................................................320
Table A.1Permitted varieties, application scopes and the maximum levels or residue levels of food additives
.....................................................................................................................................................................8
Table A.2 List of food additives that can be used in various types of foods with appropriate dose according to
the manufacturing needs ..........................................................................................................................215
Table A.3 List of exceptive food categories that food additives should be used with appropriate dose
according to the manufacturing needs ......................................................................................................221
Table B.1 List of foods not allowed to be added with flavorings and essences ..........................................225
Table B.2 list of natural flavorings allowable in foods ...............................................................................226
Table B.3 List of synthetic flavorings allowable in foods ...........................................................................238
Table C.1 List of processing aids that can be used during the course of various foods processing without
residual limits (excluding enzyme preparations) .......................................................................................287
Table C.2 List of processing aids that need stipulated functions and application scopes (excluding enzyme
preparations) ............................................................................................................................................288
Table C.3 Food enzyme preparations and their sources ............................................................................297
Table E.1 Food classification system .........................................................................................................308

GB 2760-2014
Preface
This standard replaces GB 2760-2011 National Food Safety Standard Standard for Uses of Food
Additives.
In comparison with GB 2760-2011, the main changes are as follow:
 Rules regarding food additives are added from MOH Announcement No. 16 of 2010, No. 23 of 2010,
No. 1 of 2012, No. 6 of 2012, No 15 of 2012, No. 2 of 2013, NHFPC Announcement No. 2 of 2013,
No. 5 of 2013, No. 9 of 2013, No. 3 of 2014, No. 5 of 2014, No. 9 of 2014, No. 11 of 2014 and No.
17 of 2014.
 Nutrition fortification substances, chewing gum base and its ingredients will be prescribed by other
related standards
 The carry-over principle in article 3.4 revised, and article 3.4.2 is added.
 Appendix A Provisions for use of food additives is amended:
a) Some food additives in Appendix A.1 and their provisions for use are deleted, including
4-phenylphenol, sodium 2- phenylphenol, unsaturated fatty acid of monoglycerides, tea yellow
pigment, tea green pigment, tanoak brown, antioxidant of glycyrrhiza， sodium aluminosilicate,
fenugreek gum，ablmoschus manihot gum, sodium aluminium phosphate-acidic, octylphenol
polyoxyethylene, starch aluminum octenylsuccinate, mesona chinensis benth extract, β-naphthol,
secondary butyamine and so on.
b) Some provisions for use of food additives in Appendix A.1are amended, including aluminium
potassium sulfate, aluminium ammonium sulfate, erythrosine, erythrosine aluminum lake,
indigotine, indigotine aluminum lake, brilliant blue, brilliant blue aluminum lake, tartrazine,
tartrazine aluminum lake, sunset yellow, sunset yellow aluminum lake, ponceau 4R, ponceau 4R
aluminum lake, allura red, allura aluminum lake, caramel colour class III – ammonia process,
caramel colour class IV – ammonia sulphite process, sorbitan monolaurate, sorbitan monopalmitate,
sorbitan monostearate, sorbitan tristearate, sorbitan monooleate, steviol glycosides and carmine
cochineal.
c) Application scopes and maximum limits of some food additives are added to Appendix A.1 and
removed from Appendix A.2, including L(+)-tartaric acid, dl-tartaric acid, neotame, β-carotene,
β- cyclodextrin, diacetyl tartaric acid ester of mono(di)glycerides and aspartame.
d) Food additives which are not necessary for technical process of some food categories are removed
from Appendix A.1.
e) ―06.04.01 Coarse cereal powder‖ is added in Appendix A.3 while ―13.03 Food for special medical
use‖ is removed.
 Appendix B Provisions for use of food flavorings are revised:
a) Some food essences are deleted, including anise star, origanum vulgare, licorice root, cassia, cloves,

GB 2760-2014
allspice and dill seed, India, etc.

b) ―16.02.01 tea, coffee‖ is added in Appendix B.1.
 Appendix C Provisions for use of processing aids for food industry (hereinafter referred to as
processing aids) are revised:
a) Hydrogen peroxide is included in Appendix C.1
b) Methanol, palladium, polyglycerol ester of polylinoleic acid and their provisions for use are removed
from Appendix C.2.
 Appendix F Index of Appendix A Provisions for use of food additives is added.
1. Scope
This standard stipulates principles for use of food additives, the varieties of food additives allowed in
food and their application scopes, maximum use/residue levels.
2. Terms and definitions
2.1 Food additives

It refers to synthetic or natural substances added in food to improve the quality, color, taste and flavor
of food as well as meet the needs of corrosion prevention, refreshment and processing technology.
Food flavoring, bodying agent in gum-based candy, and processing aids for food industry are also
included.
2.2 Maximum use levels
It refers to the maximum use level of a food additive where it is applied in food.
2.3 Maximum residue levels
It refers to the residue level of a food additive or its decomposition products allowed in the final food
product.
2.4 Processing aids for food industry
It refers to a variety of substances which can ensure smooth processing of food, and are unrelated to
food, such as filter aid, clarificant, sorbent, releasing agent, decolorant, decrustation, and extraction
solvent, fermented nutrients, etc.
2.5 International Number System (INS)
International number system for food additives is used to replace the complicated description of
chemical structures.
2.6 Chinese Number System (CNS)
Chinese number system for food additives consists of the codes of main functional categories (refer to
Appendix D) and the sequence number in the functional category.

GB 2760-2014
3. Principles for use of food additives
3.1 The use of food additives shall be in line with following basic requirements:
a) It shall not generate any health hazard for human body.
b) It shall not cover food spoilage.
c) It shall not cover any quality defect that is of foodstuff itself or is produced during processing, and
food additives shall not be used in the purpose of mix, adulteration and falsification.
d) It shall not reduce the nutritional value of food itself.
e) The amount of a food additive shall be reduced as far as possible in the premise that the desired
purpose is achieved.
3.2 Under following circumstances food additives are allowed for use:
a) To keep or improve the nutritional value of food itself.
b) As an essential ingredient or composition for some food for special dietary use.
c) To improve the quality and stability of food as well as its sensory properties.
d) For the convenience of food production, processing, packing, transportation or storage.
3.3 Quality standard of food additives
Food additives used in accordance with this standard shall be in line with related requirements for
quality and specification.
3.4 The carry-over principle
3.4.1 Under the following circumstances food additives can be carried over to food through food
ingredients (including food additives).
a) According to this standard, the food additive is allowed in the food ingredient;
b) The amount of the food additive added in the food ingredient shall not exceed the allowed
maximum use level;
c) These ingredients shall be used under normal production process, and the amount of the food
additive in food shall not exceed the level carried over by ingredients;
d) The amount of the food additive carried over through the ingredient shall be significantly less than
the general amount directly added in food.
3.4.2 On condition that a certain food ingredient is served as a raw material of a specific final product,
the food additive which is applied to the aforementioned specific final product are approved to be
added in the food ingredient, while at the same time the level of the food additive in the final product
shall comply with the requirements in this standard. It shall be clearly indicated on the label of the
aforementioned food ingredient that it is used for the production of the aforementioned product.

GB 2760-2014
4. Food classification system
Food classification system is used to define the application scope of food additives, and is applicable to
this standard only. Please see Appendix E. If a certain food additive is allowed to be added in a certain
food category, it is allowed in all the food in the category, unless otherwise specified.
5. Provisions for use of food additives
The use of food additives shall comply with provisions specified in Appendix A.
6. Flavorings
The use of food flavorings for the production of edible flavors shall comply with provisions specified in
Appendix B.
7. Processing aids for food industry
The use of processing aids for food industry shall comply with provisions specified in Appendix C.
Appendix A Provisions for use of food additives
A.1 Table A.1 stipulates the varieties, application scope and maximum use/residue levels of food
additives allowed for use.
A.2 When food additives of the same functions (same colorant, preservative, and antioxidant) listed in
Table A.1 are mixed for use, the sum of the proportions of each food additives out of their respective
maximum use levels shall be no more than 1.
A.3 Table A.2 stipulates the food additives which can be used in moderation as is required for
manufacture in various foods (except food categories listed in Table A.3).
A.4 Table A.3 stipulates the exceptional food categories from Table A.2, and the use of food additives in
these food categories shall comply with provisions specified in Table A.1. Meanwhile food additives
allowed to be used in parent food categories in Table A.1 cannot be used in these exceptional food
categories.
A.5 Relevant provisions for food flavorings and food additives as processing aids for food industry are
not included in Table A.1 and Table A.2.
A.6 The column ―Function‖ in the above tables gives main functions of food additives, and can be
referred to when in actual use.

GB 2760-2014
Table A.1Permitted varieties, application scopes and the maximum levels or residue levels of food
additives
β-apo-8'-carotenal
CNS No. 08.018
INS No. 160e
Function: colorant
Food Classification Food Name Maximum Note
No. Limits(g/kg)
01.02.02 flavored fermented 0.015 Byβ-apo-8'-carotenal
milk
01.06.04 ricotta cheese 0.018 Byβ-apo-8'-carotenal
03.0 frozen drinks(except 0.020 Byβ-apo-8'-carotenal
edible ice)
05.02 candy 0.015 Byβ-apo-8'-carotenal
07.0 pastry 0.015 Byβ-apo-8'-carotenal
12.10.02 semisolid compound 0.005 Byβ-apo-8'-carotenal
seasoning
14.0 Beverage(except 0.010 Byβ-apo-8'-carotenal, usage can
packaged drinking be increased according to dilutions
water in 14.01) for solid drinks
glycine
CNS No. 12.007
INS No. 640
Function: flavor enhancer
Food Classification No. Food Name Maximum Note
Limits(g/kg)
08.02 prefabricated meat 3.0
products
08.03 Cooked meat 3.0
product
12.0 condiment 1.0
14.02.03 fruit and vegetable 1.0
Usage can be increased according

GB 2760-2014
juice (syrup) drinks

to dilutions for solid drinks
14.03.02 vegetable protein 1.0

Usage can be increased according
drinks
ammonium phosphatide
CNS No. 10.033
INS No. 442
Function: emulsifier
Food Food Name Maximum Note
Classification No. Limits(g/kg)
chocolate and chocolate
05.01.02 10.0
products, and cocoa
products except those
in 05.01.01
carnauba wax
CNS No. 14.008
INS No. 903
Function: coating agent, anti-caking agent
Food Classification No. Food Name Maximum Limits(g/kg) Note
fresh fruits By residual amount
04.01.01 0.0004
cocoa products, chocolate

05.0 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 Limits(g/kg) Note
No.
05.02.02 other candies except 5.0

GB 2760-2014
gum-based candy
fresh eggs
10.01 5.0
L-cysteine and its hydrochlorides sodium and potassium salts
CNS No. 13.003
INS No. 920
Function: flour treatment agent
No. Limits(g/kg)
raw or wet flour product (e.g. 0.3
06.03.02.01 noodles and wrappers for
dumpling, wantun and
shao-mai)(ramen only)
0.06
06.03.02.03 fermented flour product
frozen rice and flour products 0.6 以

06.08
benzoic acid,sodium benzoate

CNS No. 17.001, 17.002
INS No. 210, 211
Function: preservative
No.
relish ice, frozen sucker By benzoic acid

03.03 1.0
jam（except cans）
04.01.02.05 1.0 By benzoic acid
preserved cool fruit

pickled vegetables
gum-based candy
05.02.01 1.5 By benzoic acid
other candies except

05.02.02 gum-based candy 0.8 By benzoic acid
flavored syrup
11.05 1.0 By benzoic acid

GB 2760-2014
vinegar
soy sauce
soy sauce and soy products

12.10 compound seasoning 0.6 By benzoic acid
12.10.02 semisolid compound 1.0 By benzoic acid
seasoning
12.10.03 liquid compound 1.0 By benzoic acid
seasoning (12.03 and
12.04 excluded )
fruit and vegetable juice

14.02.02 2.0 By benzoic acid, usage can be
concentrate (syrup)(for
food industry only) increased according to
dilutions for solid drinks
14.02.03 fruit and vegetable juice 1.0 By benzoic acid, usage can be
(syrup) drinks increased according to
protein beverage
14.03 1.0 By benzoic acid, usage can be
increased according to
14.04 carbonated beverage 0.2 By benzoic acid, usage can be

GB 2760-2014
tea, coffee and vegetable

14.05 beverages 1.0 By benzoic acid, usage can be
beverages for special

14.07 purposes 0.2 By benzoic acid, usage can be
flavored beverages
14.08 1.0 By benzoic acid, usage can be
assembled alcoholic
15.02 drinks(premade only) 0.4 By benzoic acid
fruit alcoholic beverage

15.03.03 0.8 By benzoic acid
ice structuring protein

CNS No. 00.020
INS No. －
Function: others
Food Classification Food Name Maximum Limits Note
No.
frozen drink（except As appropriate

03.0 03.04 edible ice）
L-alanine
CNS No. 12.006
INS No. －

GB 2760-2014
No.
condiment As appropriate
12.0
propylene glycol
CNS No. 18.004
INS No. 1520
Function stabilizer and coagulator, anti-caking agent, defoamer, Emulsifier, humectant, thickener
No.
06.03.02.01 raw or wet flour product 1.5
(e.g. noodles and wrappers
for dumpling, wantun and
shao-mai)
pastry
07.02 3.0
propylene glycol esters of fatty acid

CNS No. 10.020 INS
No. 477
Function: emulsifier、stabilizer
No.
milk and milk

01.0 products(except products 5.0
related to 01.01.01,
01.01.02 and13.0)
fat, oil and fat emulsion
02.0 10.0
products
frozen drinks (03.04
03.0 edible ice excluded) 5.0

GB 2760-2014
cooked nuts and seeds
04.05.02.01 （only fried nuts and 2.0
seeds）
fried flour products
06.03.02.05 2.0
pastry
07.02 3.0
compound seasoning
12.10 20.0
puffed food
16.06 2.0
propionic acid, sodium propionate, calcium propionate

CNS No. 17.029, 17.006, 17.005
INS No. 280,281,282
No. Limits(g/kg)
bean products By propionic acid

04.04 2.5
unprocessed grains
06.01 1.8 By propionic acid
06.03.02.01 raw or wet flour product 0.25 By propionic acid
(e.g. noodles and
wrappers for dumpling,
wantun and shao-mai)）
bread
pastry
vinegar
soy sauce
Other （for canned

16.07 waxberry processing） 50.0 By propionic acid

GB 2760-2014
tea polyphenol(TP)
CNS No. 04.005
INS No. －
Function: antioxidant
No.
02.01 anhydrous fat and oil 0.4 By catechinic acid in the fats
04.05.02.01 cooked nuts and 0.2 By catechinic acid in the fats
seeds(fried nuts and
seeds only)
06.03.02.05 fried flour products 0.2 By catechinic acid in the fats
06.06 instant grains, including 0.2 By catechinic acid in the fats
rolled oats(slice)
06.07 instant rice & flour 0.2 By catechinic acid in the fats
products
07.02 pastry 0.4 By catechinic acid in the fats
07.04 bakery food fillings and 0.4 By catechinic acid in the fats
surface battering
(for fillings with fats
only)
08.02.02 cured meat products 0.4 By catechinic acid in the fats
(e.g. bacon, cured meat,

GB 2760-2014
dried salted duck,
chinese ham and
sausage)
08.03.01 sauce stewed meat 0.3 By catechinic acid in the fats
products
08.03.02 smoked, roasted and 0.3 By catechinic acid in the fats
baked meat
08.03.03 fried meat 0.3 By catechinic acid in the fats
08.03.04 western pork 0.3 By catechinic acid in the fats
ham(grilled , smoked,
and cured pork hams)
08.03.05 meat sausage 0.3 By catechinic acid in the fats
08.03.06 fermented meat 0.3 By catechinic acid in the fats
products
09.03 prefabricated aquatic 0.3 By catechinic acid in the fats
products(semi-finished
products)
09.04 cooked aquatic products 0.3 By catechinic acid in the fats
(directly edible)
09.05 canned aquatic products 0.3 By catechinic acid in the fats

GB 2760-2014
12.10 compound seasoning 0.1 By catechinic acid
14.03.02 vegetable protein drinks 0.1 By catechinic acid, usage can
be increased according to
14.06.02 protein solid beverages 0.8 By catechinic acid
16.06 puffed food 0.2 By catechinic acid in the fats
tea polyphenol palmitate

CNS No.04.021
INS No. –
Function: antidioxidant
No.
02.01 anhydrous fat and oil 0.6
erythrosine, erythrosine aluminum lake

CNS No. 08.003
INS No. 127
Function Colorant
No.
cool fruit By erythrosine

04.01.02.08.02 0.05
decorative fruit and

04.01.02.09 vegetables 0.1 By erythrosine
cooked nuts and

04.05.02.01 seeds(only fried nuts 0.025 By erythrosine
and seeds)
cocoa products,
05.0 0.05 By erythrosine
products (including

GB 2760-2014
chocolate with cocoa
butter substitute and its
products) and candy
(except 05.01.01)
color decorations of
07.02.04 pastry 0.05 By erythrosine
meat sausage
08.03.05 0.015 By erythrosine
canned meat
08.03.08 0.015 By erythrosine
soy sauce and soy

12.05 products 0.05 By erythrosine
compound seasoning
By erythrosine, usage can be

14.02.03 fruit and vegetable juice 0.05 increased according to
(syrup) drinks
carbonated beverage By erythrosine

14.04 0.05
flavored beverages By erythrosine, usage can be

14.08 0.05 increased according to
(fruit flavored dilutions for solid drinks
beverages only)
assembled alcoholic
15.02 drinks 0.05 By erythrosine
puffed food
karaya gum
CNS No. 18.010
INS No. 416
Function stabilizer
No.
02.02 fat emulsion products As appropriate

GB 2760-2014
like water and oil
tara gum
CNS No. 20.041
INS No. 417
Function thickener
No.
cheese and reproduced

01.06 cheese and their similar 8.0
products
frozen drinks(03.04
jam
04.01.02.05 5.0
bakery food
07.0 1.5
prefabricated meat
08.02 products 10.0
cooked meat product

08.03 10.0
beverage(except 14.01
14.0 packaged drinking 2.5 usage can be increased
water)
according to dilutions for
solid drinks
jelly
16.01 5.0 usage can be increased
jelly powder
starch acetate
CNS No. 20.039
INS No. 1420
Function thickener

GB 2760-2014
No.
raw or wet flour product

06.03.02.01 as appropriate
(e.g. noodles and
wantun and shao-mai)
mono-and diglycerides of fatty acids

CNS No. 10.006
INS No. 471
No.
single cream as appropriate

01.05.01
butter and concentrated

02.02.01.01 butter 20.0
raw or wet flour product (e.g. as appropriate

06.03.02.01
noodles and wrappers for
shao-mai)
raw or dry flour product
06.03.02.02 30.0
other sugar and syrups (e.g.

11.01.02 6.0
brown sugar, brown
granulated sugar, rock sugar
in tablet, raw sugar,
fructose(the source of cane
sugar), molasses, part
inverted sugar, maple syrup,
etc.)
spices
12.09 5.0
infant and young children as appropriate

13.01 formula

GB 2760-2014
infant and young children as appropriate
13.02 supplementary food
capryl monoglyceride
CNS No. 17.031
INS No. －
No.
(e.g. noodles and
pastry
07.02 1.0
bakery food fillings and

07.04 surface battering 1.0
(bean paste filling only)
meat sausage
08.03.05 0.5
sodium starch phosphate

CNS No. 20.013
INS No. －
Function: thickener
Food Classification No. Food Name Maximum Limits Note
emulsion products with as appropriate

02.02.01 more than 80% fat content
frozen drinks(03.04 edible as appropriate
03.0 ice excluded)
jam as appropriate
04.01.02.05
condiment as appropriate
12.0

GB 2760-2014
Beverage(except14.01 as appropriate
14.0 Packaged drinking water usage can be increased
according to dilutions
for solid drinks
indigotine,indigotine aluminum lake

CNS No. 08.008
INS No. 132
Function: colorant
No.
preserves By indigotine
04.01.02.08.01 0.1
cool fruit
04.01.02.08.02 0.1 By indigotine

04.01.02.09 vegetables 0.2 By indigotine
pickled vegetables
04.02.02.03 0.01 By indigotine
cooked nuts and seeds(fried

04.05.02.01 nuts and seeds only) By indigotine
0.05

05.0 0.1 By indigotine
(except 05.01.01cocoa
products)
05.02.02 gum-based candy 0.3 By indigotine
color decorations of pastry

07.02.04 0.1 By indigotine

07.04 surface battering(sandwich 0.1 By indigotine
biscuit only)

GB 2760-2014
14.02.03 (syrup) drinks 0.1 By indigotine, usage can
be increased according
to dilutions for solid
drinks
carbonated beverage
14.04 0.1 By indigotine, usage can
drinks
flavored beverages(fruit
14.08 flaovored beverage only) 0.1 By indigotine, usage can
drinks
assembled alcoholic drinks By indigotine

15.02 0.1
puffed food Only Indigotine could be

16.06 0.05 used
butylated hydroxyanisole(BHA)
CNS No. 04.001
INS No. 320
Function antioxidant
No.
fat, oil and fat emulsion By the content in the fats

02.0 products 0.2
anhydrous fat and oil

02.01 0.2 By the content in the fats

GB 2760-2014
cooked nuts and
04.05.02.01 seeds(fried nuts and 0.2 By the content in the fats
seeds only)
canned nuts and seeds
04.05.02.03 0.2 By the content in the fats
gum-based candy
05.02.01 0.4 By the content in the fats

06.03.02.05 0.2 By the content in the fats
coarse cereal powder

06.04.01 0.2 By the content in the fats
instant grains, including

06.06 rolled oats(slice) 0.2 By the content in the fats
instant rice & flour

06.07 products 0.2 By the content in the fats
biscuit
cured meat products

08.02.02 (e.g. bacon, cured meat, 0.2 By the content in the fats
dried salted duck,
chinese ham and
sausage)
aquatic products after
09.03.04 seasoning, drying, and 0.2 By the content in the fats
freeze drying
Solid compound
12.10.01 seasoning(chicken 0.2 By the content in the fats
powder only)
puffed food
p-hydroxy benzoates and its salts (sodium methyl p-hydroxy benzoate, ethyl p-hydroxy benzoate，
sodium ethyl p-hydroxy benzoate)
CNS No. 17.032, 17.007, 17.036
INS No. 219,214,215
Function preservative
No.
fresh fruits with surface By p-hydroxybenzonic acid

04.01.01.02 treatment 0.012
Jam(except canned
04.01.02.05 products) 0.25 By p-hydroxybenzonic acid

GB 2760-2014
fresh vegetables with
04.02.01.02 surface treatment 0.012 By p-hydroxybenzonic acid
07.04 bakery food fillings and 0.5 By p-hydroxybenzonic acid
surface battering(only
pastry fillings)
10.03.02 thermal coagulation egg 0.2 By p-hydroxybenzonic acid
products (e.g. egg yolk
cheese, and preserved
duck egg sausage)
vinegar
12.03 0.25 By p-hydroxybenzonic acid
soy sauce
12.04 0.25 By p-hydroxybenzonic acid
soy sauce and soy

12.05 products 0.25 By p-hydroxybenzonic acid
oyster sauce, shrimp

12.10.03.04 sauce, fish sauce, etc. 0.25 By p-hydroxybenzonic acid
14.02.03 fruit and vegetable juice 0.25 By p-hydroxybenzonic acid,
(syrup) drinks usage can be increased
according to dilutions for solid
drinks
carbonated beverage
14.04 0.2 By p-hydroxybenzonic acid,
usage can be increased
drinks

GB 2760-2014
14.08 flavored beverages(fruit 0.25 By p-hydroxybenzonic acid,
flaovored beverage only) usage can be increased
drinks
butylated hydroxytoluene (BHT)

CNS No. 04.002
INS No. 321
No.
fat, oil and fat emulsion By content in the fats

02.0 products 0.2
anhydrous fat and oil By content in the fats

02.01 0.2
dried vegetables By content in the fats

04.02.02.02 (dehydrated potato 0.2
powder only)
cooked nuts and By content in the fats
04.05.02.01 seeds(fried nuts and 0.2
seeds only)
canned nuts and seeds By content in the fats
04.05.02.03 0.2
gum-based candy By content in the fats

05.02.01 0.4
fried flour products By content in the fats

06.03.02.05 0.2
instant grains, including By content in the fats

06.06 rolled oats(slice) 0.2
instant rice & flour By content in the fats

06.07 products 0.2
biscuit By content in the fats

07.03 0.2
cured meat products By content in the fats

08.02.02 (e.g. bacon, cured meat, 0.2
dried salted duck,
chinese ham and
GB 2760-2014
sausage)
aquatic products after By content in the fats
09.03.04 seasoning, drying, and 0.2
freeze drying
puffed food By content in the fats
16.06 0.2
neotame
CNS No. 19.019
INS No. 961
Function: sweetener
No. Limits(g/kg)
modified milk
01.01.03 0.02
flavored fermented milk

01.02.02 0.1
modified milk powder and

01.03.02 modified cream powder 0.065
single cream (unsalted

01.05 cream and its similar 0.033
products) （except
01.05.01single cream）
cheese analogues
01.06.05 0.033
instant flavored food or its

01.07 prefabricated product with 0.1
milk as the major
ingredient (ice cream and
excluded)
fat emulsion products
02.03 except those in 02.02, 0.01
including mixed and (or)
flavored fat emulsion
products
fat desserts
02.04 0.1
frozen drinks (except

03.0 03.04 edible ice) 0.1
frozen fruits
04.01.02.01 0.1

GB 2760-2014
dried fruit
04.01.02.02 0.1
vinegar, oil and

04.01.02.03 desalinization fruit 01
canned fruits
04.01.02.04 0.033
jam
04.01.02.05 0.07
puree
04.01.02.06 0.07
jam except those in

04.01.02.07 04.01.02.05 (e.g. Indian 0.07
chutney)
04.01.02.08 0.065

04.01.02.09 vegetables 0.1
fruit dessert, including

04.01.02.10 fruity liquid desserts 0.1
fermented fruit products

04.01.02.11 0.065
boiled or fried fruits

04.01.02.12 0.065
processed vegetable
04.02.02 0.033
pickled vegetables
04.02.02.03 0.01
pickled edible mushrooms

04.03.02.03 and algae 0.01
canned edible mushrooms

04.03.02.04 and algae 0.033
boiled or fried algae

04.03.02.05 0.033
other processed edible

04.03.02.06 mushrooms and algae 0.033
processed nuts and seeds

04.05.02 0.032
nuts and seeds paste

04.05.02.04 (butter), including peanut 0.033
butter, etc.
05.0 and chocolate products 0.1

GB 2760-2014
cocoa butter substitute
and its products) and
candy(except 05.02 candy)
gum-based candy
05.02.01 1.0

05.02.02 gum-based candy 0.33

cereal and starchy desserts

06.09 (e.g. rice pudding, tapioca 0.033
pudding)
bakery food
07.0 0.08

prefabricated aquatic
09.03 products(semi-finished 0.01
products)
canned aquatic products
09.05 0.01
other egg products

10.04 0.1
table sweeteners as appropriate

11.04
flavored syrup
11.05 0.07
vinegar
12.03 0.012
spice sauce (e.g. mustard

12.09.03 sauce and green mustard 0.012
sauce)
compound seasoning
12.10 0.07

14.02.03 (syrup) drinks 0.033 usage can be
increased according
drinks

GB 2760-2014
milk beverages
14.03.01 0.02 usage can be
increased according
drinks
vegetable protein drinks

14.03.02 0.033 usage can be
increased according
drinks
compound protein
14.03.03 beverages 0.033 usage can be
increased according
drinks
carbonated beverage
14.04 0.033 usage can be
increased according
drinks
tea , coffee and vegetable

14.05 beverages 0.05 usage can be
increased according
drinks

GB 2760-2014
vegetable drinks
14.05.03 0.02 usage can be
increased according
drinks
tbeverages for special

14.07 purposes 0.033 usage can be
increased according
drinks
flavored beverages
14.08 0.033 usage can be
increased according
drinks
fermented liquors(except
15.03 15.03 wine) 0.033
Jelly usage can be

16.01 0.1 increased according
to dilutions for jelly
powder
puffed food
16.06 0.032
dimethyl dicarbonate
CNS 17.033
INS No. 242
Function preservative
No.

GB 2760-2014
14.02.03 (syrup) drinks 0.25 usage can be increased
drinks
14.04 carbonated beverage 0.25 usage can be increased
drinks
14.05.01 tea beverages 0.25 usage can be increased
drinks
14.08 flavored 0.25 usage can be increased
beverages(fruit according to dilutions for solid
flaovored beverage drinks
only)
14.09 other beverages(only 0.25 usage can be increased
wort fermented according to dilutions for solid
non-alcoholic drinks
beverages
2, 4-dichlorophenoxy acetic acid

CNS No. 17.027
INS No. －

GB 2760-2014
No.
fresh fruits with surface Residual amount≤2.0mg/kg

04.01.01.02 treatment 0.01
fresh vegetables with Residual amount≤2.0mg/kg

04.02.01.02 surface treatment 0.01
silicon dioxide
CNS No. 02.004
INS No. 551
Function: anti-caking agent
No.
milk powder (including

01.03 sugar milk powder) and 15.0
cream powder and their
modified products
other milk products (such
01.08 as whey powder and casoid 15
flour)(milk pill only)
other fat and fat
02.05 products(non-dairy cream 15.0
only)
frozen drinks (except 03.04
03.0 edible ice) 0.5
cocoa products (including

05.01.01 grease, powder, syrup, 15.0
sauce, filling and others
with cocoa as the main raw
material)
unprocessed grains
06.01 1.2
panada (used to coat fish or

06.03.02.04 poultry for example) , 20.0
wrapping powder, frying
powder
dehydrated egg products
10.03.01 (e.g. egg white powder, egg 15.0
yolk powder, and egg white
flake)
other sweeteners
11.06 (sugarpowder only) 15.0

GB 2760-2014
salt and salt substitutes
12.01 20.0
spices
12.09 20.0
solid compound seasoning

12.10.01 20.0
solid drinks
14.06 15.0
others (for bean products By the amount of soybean

16.07 processing only) 0.025 per kilogram for blended
defoamer
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: bleaching agent、preservative、antioxidant
No.
fresh fruits with surface Max limits calculated by the

04.01.01.02 treatment 0.05 residual amount of sulfur
dioxide
dried fruit
04.01.02.02 0.1 Max limits calculated by the
residual amount of sulfur
dioxide

dioxide
dried vegetables
dioxide

GB 2760-2014
dried vegetables
04.02.02.02 (dehydrated potatos only) 0.4 Max limits calculated by the
dioxide
pickled vegetables
dioxide
canned vegetables
04.02.02.04 (bamboo shoots and 0.05 Max limits calculated by the
pickled cabbage only)
dioxide
dried edible mushrooms

04.03.02.02 and algae 0.05 Max limits calculated by the
dioxide
canned edible
04.03.02.04 mushrooms and algae 0.05 Max limits calculated by the
(canned mushroom only)
dioxide
dried bean curd stick

04.04.01.04 (including dried bean 0.2 Max limits calculated by the
curd stick, bean curd
skin, etc.) residual amount of sulfur
dioxide


GB 2760-2014
dioxide

05.0 and chocolate products 0.1 Max limits calculated by the
cocoa butter substitute residual amount of sulfur
candy
dioxide
raw or wet flour product Max limits calculated by the

06.03.02.01 (e.g. noodles and 0.05 residual amount of sulfur
wrappers for dumpling, dioxide
wantun and shao-mai)(for
ramen only)
edible starch
06.05.01 0.03 Max limits calculated by the
dioxide
frozen rice and flour

06.08 products (flavored pie 0.05 Max limits calculated by the
only)
dioxide
biscuit
07.03 0.1 Max limits calculated by the
dioxide
edible sugar
dioxide
starch sugar (fructose,

11.02 glucose, caramel, part of 0.04 Max limits calculated by the
inverted sugar, etc.)

GB 2760-2014
dioxide
flavored syrup
dioxide
semisolidcompound
12.10.02 seasoning 0.05 Max limits calculated by the
dioxide

14.02.01 (syrup) 0.05 Max limits calculated by the
dioxide, usage shall be
adjusted according to dilutions
for syrip, usage can be

14.02.03 (syrup)drinks 0.05 Max limits calculated by the
dioxide, usage shall be
adjusted according to dilutions
for syrip, usage can be

GB 2760-2014
wine Max limits for sweet wine and

15.03.01 0.25g/L fruit wine products shall be
0.4g/L, calculated by the
dioxide
fruit alcoholic beverage Max limits for sweet wine and
15.03.03 0.25g/L
fruit wine products shall be
0.4g/L, calculated by the
dioxide
beer and malt beverage
15.03.05 0.01 Max limits calculated by the
dioxide
titanium dioxide
CNS No. 08.011
INS No. 171
Function: Colorant
No.
04.01.02.05 jam 5.0
cool fruit
04.01.02.08.02 10.0
pickling fruits (licorice

04.01.02.08.04 products) 10.0
dried vegetables
04.02.02.02 (dehydrated potatos only) 0.5
cooked nuts and

seeds only)
cocoa products,
05.01 chocolate and chocolate 2.0
products including
products
GB 2760-2014
gum-based candy
05.02.01 5.0

coating for candy and As appropriate

05.03 chocolate products
decorative candy (e.g.
05.04 processing technology 5.0
and model, or cake
decoration), cresting
(non-fruit material) and
sweet juice
flavored syrup
11.05 5.0
mayonnaise, salad
12.10.02.01 dressing 0.5
solid drinks As appropriate

14.06
Jelly
jelly powder
puffed food
16.06 10.0
Others (turbidity agent

16.07 for beverages only) 10.0g/L
Others (congulated
16.07 konjac products only) 2.5
carbon dioxide
CNS No. 17.014
INS No. 290
No.
05.02.02 other candies as appropriate

GB 2760-2014
exceptgum-based
candy
beverage as appropriate
14.0
assembled alcoholic as appropriate

15.02 drinks
Other fermented liquors as appropriate
15.03.06 (aerated)
tomato red
CNS No. 08.150
INS No.—
Function：Colorant
No.
01.02.02 flavored fermented 0.006
milk
Beverage (except 14.01

14.0 packaged drinking usage can be increased
0.006
water)
drinks
lycopene
CNS No. 08.017
INS No. 160d(i)
Function: colorant
modified milk
01.01.03 0.015 By pure lycopene
flavored fermented
01.02.02 milk 0.015 By pure lycopene

GB 2760-2014
candy
05.02 0.06 By pure lycopene
instant grains,
06.06 including rolled 0.05 By pure lycopene
oats(slice)
bakery food
07.0 0.05 By pure lycopene
solid soup bases

12.10.01.01 0.39 By pure lycopene
semisolidcompound
12.10.02 seasoning 0.04 By pure lycopene
Beverage (except
14.0 14.01 packaged 0.015 By pure lycopene, usage can be
drinking water)
jelly
16.01 0.05 By pure lycopene, usage can be
beeswax
CNS No. 14.013
INS No. 901
Function: Coating agent
No.
05.02 candy as appropriate
05.03 coating for candy and as appropriate
chocolate products
fumaric acid
CNS No. 01.110
INS No. 297

GB 2760-2014
Function: acidity regulator
No. Limits(g/kg)
gum-based candy
05.02.01 8.0
(e.g. noodles and
bread
07.01 3.0
pastry
07.02 3.0
biscuit
07.03 3.0

Other bakery food

07.05 2.0

drinks
carbonated beverage
drinks
monosodium fumarate
CNS No. 01.311
INS No. 365

GB 2760-2014
Function：acidity regulator
No.
05.02.01 gum-based candy as appropriate

06.03.02.01 (e.g. noodles and wrappers as appropriate
shao-mai)
07.0 bakery food as appropriate
meat and meat

08.0 products(except 08.01 raw as appropriate
and fresh meat)
aquatic food and their
09.0 products (including fish, as appropriate
crustacean, shellfish,
molluscs, echinodermata,
and other aquatic food and
processed products)
14.0 packaged drinking water) as appropriate usage can be increased
drinks
ammonium glycyrrhizinate, monopotassium and tripotassium glycyrrhizinate

CNS No. 19.012, 19.010
INS No. 958
Function sweetener
No.
preserved cool fruit as appropriate

04.01.02.08
candy as appropriate
05.02
biscuit as appropriate
07.03

GB 2760-2014
canned meat as appropriate
08.03.08
12.0
beverage(except 14.01 as appropriate

14.0 packaged drinking usage can be increased
water)
drinks
antioxidant of glycyrrhiza
CNS No. 04.008
INS No. —
No.
anhydrous fat and oil By glycyrrhizic acid

02.01 0.2
cooked nuts and

04.05.02.01 seeds(fried nuts and 0.2 By glycyrrhizic acid
seeds only)
06.03.02.05 0.2 By glycyrrhizic acid

06.07 products 0.2 By glycyrrhizic acid
biscuit
07.03 0.2 By glycyrrhizic acid
cured meat products

08.02.02 (e.g. bacon, cured meat, 0.2 By glycyrrhizic acid
dried salted duck,
chinese ham and
sausage)
sauce stewed meat
08.03.01 products 0.2 By glycyrrhizic acid
smoked, roasted and

08.03.02 baked meat 0.2 By glycyrrhizic acid
fried meat
08.03.03 0.2 By glycyrrhizic acid

GB 2760-2014
western pork
08.03.04 ham(grilled , smoked, 0.2 By glycyrrhizic acid
meat sausage
08.03.05 0.2 By glycyrrhizic acid
fermented meat
preserved aquatic
puffed food
16.06 0.2 By glycyrrhizic acid
D-mannitol
CNS No. 19.017
INS No. 421
Function sweetener、Emulsifier、leavening agent、stabilizer、thickener
No.
05.02
orange yellow
CNS No. 08.143
INS No. —
Function: colorant
No.
raw or dry flour as appropriate

06.03.02.02 product
potassium permanganate
CNS No. 00.001
INS No. —
Function: others
Food Classification Food Name Maximum limits(g/kg) Note
No.

GB 2760-2014
edible starch
06.05.01 0.5
glutamine transaminase
CNS No. 18.013
INS No. —
Function: stabilizer and coagulator
No.
bean products
04.04 0.25
guar gum
CNS No. 20.025
INS No. 412
Function: thickener
No.
single cream
01.05.01 1.0
follow-up infant and

13.01.02 young children formula 1.0g/L By the amount in instant food
calcium silicate
CNS No. 02.009
INS No. 552
Function anti-caking agent
No.
milk powder (including as appropriate

01.03 sugar milk powder) and
modified products
cheese and reproduced as appropriate
01.06 cheese and their similar
products

GB 2760-2014
cocoa products (including as appropriate

05.01.01
grease, powder, syrup,
sauce, filling and others
with cocoa as the main
raw material)
starch and starch as appropriate
06.05 products
edible sugar as appropriate
11.01

11.04
salt and salt substitutes as appropriate

12.01
spice and spice powder as appropriate

12.09.01
compound seasoning as appropriate

12.10
solid drinks as appropriate

14.06
yeast and yeast products as appropriate

16.04
pectins
CNS No. 20.006
INS No. 440
Function：emulsifier、stabilizer、thickener
No.

01.05.01
butter and concentrated as appropriate

02.02.01.01 butter
as appropriate
06.03.02.01 raw or wet flour product
(e.g. noodles and

GB 2760-2014
raw or dry flour product as appropriate

06.03.02.02
other sugar and syrups as appropriate

11.01.02 (e.g. brown sugar, brown
granulated sugar, rock
sugar in tablet, raw sugar,
fructose(the source of
cane sugar), molasses,
part inverted sugar,
maple syrup, etc.)
spices as appropriate
12.09

14.02.01 (syrup) 3.0
funoran (gloiopeltis furcata)

CNS No. 20.040
INS No. —
Function：thickener
No.
gum-based candy
05.02.01 10.0
propylene glycol alginate

CNS No. 20.010
INS No. 405
Function thickener、emulsifier、stabilizer
No.
milk and milk products

01.0 (except products related 3.0
to 01.01.01, 01.01.02,
01.04.01 and 13.0)
modified milk
01.01.03 4.0

GB 2760-2014
01.02.02 4.0
unsweetened condensed
01.04.01 milk (original flavor) 5.0
hydrogenated vegetable
02.01.01.02 oil 5.0

02.02 like water and oil 5.0

02.03 5.0
except those in 02.02,
products
ice cream, ice cream bar
03.01 1.0
jam
04.01.02.05 5.0
05.01 cocoa products, 5.0
products including
products
gum-based candy
05.02.01 5.0

and model, or cake
sweet juice
06.03.02.01 (e.g. noodles and 5.0
06.03.02.02 5.0

GB 2760-2014
06.07 products 5.0

06.08 products 5.0
flavored syrup
11.05 5.0
semisolidcompound
12.10.02 seasoning 8.0
Beverage (except14.01
water)
solid drinks

solid drinks
milk beverages
14.03.01 4.0 usage can be increased
solid drinks

solid drinks
coffee drinks
solid drinks

15.03.05 0.3
sodium alginate

GB 2760-2014
CNS No. 20.004

INS No. 401
No.

01.05.01

02.02.01.01 butter
06.03.02.01 raw or wet flour product as appropriate
(e.g. noodles and

06.03.02.02
11.01.02 other sugar and syrups 10.0
(e.g. brown sugar, brown
granulated sugar, rock
sugar in tablet, raw sugar,
part inverted sugar, maple
syrup, etc.)
12.09
fruit and vegetable juice as appropriate

14.02.01 (syrup) usage can be increased

GB 2760-2014
solid drinks
riboflavin
CNS No. 08.148
INS No. 101(i)
Function：colorant
No.
dried vegetables
04.02.02.02 (dehydrated potatos only) 0.3

06.07 products 0.05
solid compound
12.10.01 seasoning 0.05
black bean red

CNS No. 08.114
INS No. —
Function: colorant
No.
05.02 candy 0.8
07.02.04 color decorations of 0.8
pastry
14.02.03 fruit and vegetable 0.8 usage can be increased
juice (syrup) drinks according to dilutions for solid
drinks
14.04.08 flavored 0.8 usage can be increased

GB 2760-2014
beverages(fruit according to dilutions for solid
flaovored beverage drinks
only)
15.02 assembled alcoholic 0.8
drinks
black currant red

CNS No. 08.122
INS No. — Function：colorant
No.
color decorations of as appropriate

07.02.04 pastry
carbonated beverage 0.3
14.04 usage can be increased
drinks
fruit alcoholic as appropriate

15.03.03 beverage
carthamins yellow
CNS No. 08.103
INS No. —
Function: colorant
No.
03.0 frozen drinks (except 0.5
03.04 edible ice)

GB 2760-2014
canned fruits
04.01.02.04 0.2

04.01.02.08 0.2

04.01.02.09 vegetables 0.2
04.02.02.03 pickled vegetables 0.5
canned vegetables
04.02.02.04 0.2

04.05.02.01 (fried nuts and seeds 0.5
only)
candy
05.02 0.2
canned cereal porridge

06.04.02.01 0.2

06.07 products 0.5
06.10 cereal fillings 0.5
07.02.04 pastry 0.2
cured meat products

08.02.02 (e.g. bacon, cured 0.5
meat, dried salted
duck, chinese ham and
sausage)
condiment (12.01 salt
12.0 and salt substitutes 0.5
excluded)
fruit and vegetable
14.02.03 juice (syrup) drinks 0.2 usage can be increased
drinks
carbonated beverage
drinks

GB 2760-2014
flavored
14.08 beverages(fruit 0.2 usage can be increased
flaovored beverage
only) according to dilutions for solid
drinks
assembled alcoholic
15.02 drinks 0.2
jelly
according to dilutions for jelly
powder
puffed food
16.06 0.5
red rice red

CNS No. 08.111
INS No. —
Function: colorant
No.
modified milk as appropriate

01.01.03
03.0 frozen drinks(except as appropriate

03.04 edible ice)
05.02
milk beverages as appropriate

14.03.01 usage can be increased
drinks

15.02 drinks
Monascus yellow pigment

CNS No. 08.152
GB 2760-2014
INS No. –
Function: colorant
No.
07.02 pastry as appropriate
08.03 cooked meat product as appropriate
14.02.03 fruit and vegetable as appropriate
juice (syrup) drinks
14.03 protein beverage as appropriate
14.04 carbonated beverage as appropriate
14.06 solid drinks as appropriate
14.08 flavored beverages as appropriate
15.02 assembled alcoholic as appropriate
drinks
16.01 jelly as appropriate usage can be increased
powder
red kojic rice, monascus red

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

GB 2760-2014
01.01.03

01.02.02 0.8
modified condensed milk as appropriate

01.04.02 (including sweetened
condensed milk and other
modified condensed milk
with non-milk raw
material)
frozen drinks(except as appropriate
03.0 03.04 edible ice)
jam as appropriate
04.01.02.05
pickled vegetables as appropriate

04.02.02.03
vegetable paste (sauce), as appropriate

04.02.02.05 except tomato sauce
preserved bean curd as appropriate
04.04.02.01
cooked nuts and seeds as appropriate

04.05.02.01 (fruit and seeds only)
05.02
decorative candy (e.g. as appropriate

05.04 processing technology
and model, or cake
sweet juice
instant rice & flour as appropriate
06.07 products
cereal fillings as appropriate
06.10
Pastry 0.9
07.02
07.03
bakery food fillings and 1.0

07.04 surface battering
cured meat products (e.g. as appropriate
08.02.02 bacon, cured meat, dried
salted duck, chinese ham
and sausage)
GB 2760-2014
cooked meat product as appropriate
08.03
flavored syrup as appropriate

11.05
Condiment (except 12.01 as appropriate

12.0 salt and salt substitutes)
14.02.03 (syrup) drinks
protein beverage as appropriate
14.03
carbonated beverage as appropriate

14.04

14.06
flavored beverages(fruit as appropriate

14.08 flaovored beverage only)
15.02 drinks
jelly as appropriate
jelly powder
puffed food as appropriate

16.06
beta-carotene
CNS No. 08.010
INS No. 160(a)
Function: colorant
No. Limits(g/kg)
modified milk 1.0

01.01.03
flavored fermented milk 1.0

01.02.02
modified milk powder and 1.0

01.02.02 modified cream powder

GB 2760-2014
single cream (unsalted 0.02
01.05 cream and its similar
products) (01.05.01single
cream excluded)
uncured cheese 0.6
01.06.01
cured cheese 1.0

01.06.02
reproduced cheese 1.0

01.06.04
cheese analogues 1.0

01.06.05
instant flavored food or its 1.0

01.07 prefabricated product with
milk as the major
excluded)
fat emulsion products like 1.0
02.02 water and oil
(02.02.01.01butter and
concentrated butter
excluded)
fat emulsion products 1.0
02.03 except those in 02.02,
products
fat desserts 1.0
02.04
other fat and fat products 0.065

02.05 (non-dairy cream)
frozen drinks (except03.04
vinegar, oil and

04.01.02.03 desalinization fruit 1.0
canned fruits
04.01.02.04 1.0
jam
04.01.02.05 1.0
jam except those in 0.5

04.01.02.07 04.01.02.05 (e.g. Indian
chutney)
preserved cool fruit 1.0
04.01.02.08

GB 2760-2014
decorative fruit and 0.1
04.01.02.09 vegetables
fruit dessert, including 1.0
04.01.02.10 fruity liquid desserts
fermented fruit products 0.2
04.01.02.11
dried vegetables 0.2

04.02.02.02
pickled vegetables 0.132

04.02.02.03
canned vegetables 0.2

04.02.02.04
vegetable paste (sauce),

04.02.02.05 except tomato sauce 1.0
Other processed vegetable

04.02.02.08 1.0
pickled edible mushrooms 0.132

04.03.02.03 and algae
edible mushrooms and 0.2
04.03.02.04 algae
other processed edible 1.0
04.03.02.06 mushrooms and algae
processed nuts and seeds 1.0
04.05.02
cocoa products, chocolate 0.1

05.01 and chocolate products
including chocolate with
its products
candy 0.5
05.02
coating for candy and 20.0

decorative candy (e.g. 20.0
05.04 processing technology and
model, or cake decoration),
cresting (non-fruit
material) and sweet juice
powder

GB 2760-2014
06.03.02.05 1.0

06.04.02.01 1.0
instant grains, including 0.4

06.06 rolled oats(slice)
06.07 products 1.0

06.08 products 1.0

pudding)
cereal fillings
06.10 1.0
bakery food
07.0 1.0

cooked meat product 0.02
08.03
edible animal casing 5.0

08.04
frozen minced fish

09.02.03 products (including fish 1.0
ball, etc.)
products)
cooked aquatic products
09.04 (directly edible) 1.0
canned aquatic products 0.5

09.05
egg products (change its 1.0

10.03 physical traits) (10.03.01，
10.03.03 excluded)
other egg products 0.15
10.04
flavored syrup 0.05

11.05
solid compound seasoning 2.0

12.10.01

GB 2760-2014
semisolidcompound 2．0
12.10.02 seasoning
liquid compound seasoning 1.0
12.10.03 (12.03 and 12.04
excluded )
fruit and vegetable juice 2.0
14.02.03 (syrup) drinks usage can be increased
solid drinks
protein beverage
solid drinks
carbonated beverage
solid drinks
tea beverage
solid drinks
coffee drinks
solid drinks
vegetable drinks 1.0

solid drinks

GB 2760-2014
beverages for special 2.0
14.07 purposes usage can be increased
solid drinks
flavored beverages 2.0

solid drinks
distilled liquor 0.6

15.01
fermented 0.6
15.03 liquors(15.03.01 wine
excluded)
jelly 1.0
powder
puffed food 0.1

16.06
succinylated monoglycerides
CNS No. 10.038
INS No. 472g
No.
modified milk
01.01.03 5.0
cheese analogues
01.06.05 10.0

01.07 prefabricated product 5.0
with milk as the major
GB 2760-2014
excluded)
02.0 products (02.01 10.0
excluded)
bakery food
07.0 5.0

14.02.03 (syrup) drinks 2.0
protein beverage
14.03 2.0
milk beverages
14.03.01 5.0

14.05 beverages 2.0
solid drinks By 10 times delutions

14.06 20.0
disodium succinate
CNS No. 12.005
INS No. —
No.
condiment
12.0 20.0
peanut skin red

CNS No. 08.134
INS No. —
Function: colorant
No.
candy
05.02 0.4
biscuit
07.03 0.4
meat sausage
08.03.05 0.4

GB 2760-2014
carbonated beverage
drinks
talc
CNS No. 02.007
INS No. 553iii
No.
cool fruit
04.01.02.08.02 20.0
pickling fruits
04.01.02.08.04 20.0
carob bean gum

CNS No. 20.023
INS No. 410
Function: thickener
No.
13.01 infant and young 7.0
children formula
sodium cyclamate, calcium cyclamate

CNS No. 19.002
INS No. 952
Function: sweetener
No.
frozen drinks(except
03.0 03.04 edible ice) 0.65 By cyclohexyl-sulfamic acid

GB 2760-2014
canned fruits
04.01.02.04 0.65 By cyclohexyl-sulfamic acid
jam

cool fruit
04.01.02.08.02 8.0 By cyclohexyl-sulfamic acid
pickling fruits
fruitcake
pickled vegetables
cooked beans
preserved bean curd


04.05.02.01.01 with shell 6.0 By cyclohexyl-sulfamic acid
unshelled cooked nuts

04.05.02.01.02 and seeds 1.2 By cyclohexyl-sulfamic acid
bread
07.01 1.6 By cyclohexyl-sulfamic acid
pastry
biscuit
compound seasoning
14.0 packaged drinking 0.65 By cyclohexyl-sulfamic acid,
water)
drinks
assembled alcoholic
15.02 drinks 0.65 By cyclohexyl-sulfamic acid

GB 2760-2014
jelly
16.01 0.65 By cyclohexyl-sulfamic acid,
powder
xanthan gum
CNS No. 20.009
INS No. 415
Function: stabilizer, thickener
No. Limits(g/kg)

01.05.01
butter and
02.02.01.01 concentrated butter 5.0
raw or wet flour

06.03.02.01 product (e.g. noodles 10.0
and wrappers for
shao-mai)
raw or dry flour
06.03.02.02 product 4.0
other sugar and syrups

11.01.02 (e.g. brown sugar, 5.0
brown granulated
sugar, rock sugar in
tablet, raw sugar,
part inverted sugar,
maple syrup, etc.) ）
12.09
infant formula for 9.0

13.01.03 special medical The limit applies to powder
purpose
products only, the limit for liquid

GB 2760-2014
product shall be calculated
according to dlilutions
fruit and vegetable as appropriate

14.02.01 juice (syrup) usage can be increased
powder
adipic acid
CNS No. 01.109
INS No. 355
No. Limits(g/kg)
gum-based candy
05.02.01 4.0
solid drinks
14.06 0.01
jelly
powder
4-hexylresorcinol
CNS No. 04.013
INS No. 586
No.
fresh aquatic products as appropriate Residual amount≤1mg/kg

09.01 (shrimp only)
chitin
CNS No. 20.018
INS No. —

GB 2760-2014
Function: thickener, stabilizer
No.
02.01.01.02 oil 2.0
other fat and fat

02.05 products (non-dairy 2.0
cream)
frozen drinks (03.04
jam
04.01.02.05 5.0
nuts and seeds paste

04.05.02.04 (butter), including 2.0
peanut butter, etc.
vinegar
12.03 1.0
mayonnaise, salad
12.10.02.01 dressing 2.0
lactic acid bacteria

14.03.01.03 beverage 2.5 usage can be increased
drinks

15.03.05 0.4
turmeric
CNS No. 08.102
INS No. 100ii
Function: colorant
No.
modified milk powder By curcumin

01.03.02 and modified cream 0.4
powder

GB 2760-2014
jam as appropriate
04.01.02.05
cool fruit as appropriate

04.01.02.08.02
decorative fruit and as appropriate

04.01.02.09 vegetables
pickled vegetables By curcumin
04.02.02.03 0.01
cooked nuts and

04.05.02.01 seeds(fried nuts and as appropriate
seeds only)
cocoa products, as appropriate
05.0 chocolate and chocolate
products (including
products) and candy
cocoa products,
products including
chocola
starch ball
06.05.02.04 1.2 By curcumin

06.06 rolled oats(slice) 0.03 By curcumin

06.07 products
bakery food as appropriate
07.0
12.0

14.0 packaged drinking water) usage can be increased
solid drinks

15.02 drinks

GB 2760-2014
jelly powder
puffed food 0.2

16.06 By curcumin
curcumin
CNS No. 08.132
INS No. 100i
Function: olorant
No.
frozen drinks(except 03.04

cooked nuts and

04.05.02.01 seeds(fried nuts and seeds as appropriate
only)
candy
including chocola
candy
05.02 0.7

05.04 processing technology and 0.5
cresting (non-fruit
panada (used to coat fish
06.03.02.04 or poultry for example) , 0.3
powder
06.07 products 0.5

06.10
flavored syrup
11.05 0.5
compound seasoning
12.10 0.1

GB 2760-2014
carbonated beverage
solid drinks
jelly
jelly powder

16.06
caramel colour class III – ammonia process

CNS No. 08.110
INS No. 150c
Function: colorant
No.
01.04.02 modified condensed milk 2.0
(including sweetened
condensed milk and
other modified
condensed milk with
non-milk raw material)
03.0 frozen drinks(except 2.0
03.04 edible ice)
04.01.02.05 jam 1.5

GB 2760-2014
05.0 cocoa products, as appropriate
products (including
products) and candy
06.03.02.04 panada (used to coat fish 12.0
or poultry for example) ,
powder
06.05.02.04 starch ball as appropriate
06.06 instant grains, including as appropriate
rolled oats(slice)
07.03 biscuit as appropriate
11.05 flavored syrup as appropriate
12.03 vinegar 1.0
12.04 soy sauce as appropriate
12.05 soy sauce and soy as appropriate
products
12.10 compound seasoning as appropriate

GB 2760-2014
14.02.03 fruit and vegetable juice as appropriate usage can be increased
(syrup) drinks according to dilutions for
solid drinks
14.03.01 milk beverages 2.0 usage can be increased
solid drinks
14.08 flavored beverages(fruit 5.0 usage can be increased
flaovored beverage only) according to dilutions for
solid drinks
15.01.03 brandy 50.0g/L
15.01.04 whisky 6.0g/L
15.01.06 rum 6.0g/L
15.02 assembled alcoholic 50.0g/L
drinks
15.03.01.03 blending wine 50.0g/L
15.03.02 rice wine 50.0g/L
15.03.05 beer and malt beverage 50.0g/L
16.01 jelly 50.0 usage can be increased
jelly powder
Caramel colour class II- caustic sulfite

GB 2760-2014
CNS No. 08.151
INS No. 150b
Function；colorant
Food Classification Food Name Maximum Limits(g/L) Note
No.
15.01.03 brandy 6.0
15.01.04 whisky 6.0
15.01.06 rum 6.0
drinks
caramel colour class I – plain
CNS No. 08.108
INS No. 150a
Function: colorant
No.
modified condensed milk as appropriate

with non-milk raw material)
frozen drinks(except 03.04 as appropriate
03.0 edible ice)
jam 1.5
04.01.02.05

GB 2760-2014
cocoa products, chocolate as appropriate
panada (used to coat fish or as appropriate
06.03.02.04 poultry for example) ,
powder
instant grains, including as appropriate
07.03
bakery food fillings and as appropriate

07.04 surface battering (flavored
pie only)
seasoning meat product (add as appropriate
08.02.01 seasoning into raw meat)
flavored syrup as appropriate
11.05
vinegar as appropriate
12.03
soy sauce as appropriate

12.04
soy sauce and soy products as appropriate

12.05

12.10

solid drinks
milk beverages as appropriate

solid drinks

14.08 flaovored beverage only) usage can be increased

GB 2760-2014
solid drinks
brandy as appropriate
15.01.03
whisky 6.0g/L
15.01.04
rum 6.0g/L
15.01.06
assembled alcoholic drinks as appropriate

15.02
blending wine as appropriate

15.03.01.03
rice wine as appropriate

15.03.02
beer and malt beverage as appropriate

15.03.05
jelly powder
puffed food 2.5

16.06
caramel colour class IV – ammonia sulphite process
CNS No. 08.109
INS No. 150d
Function: colorant
No.
modified condensed milk 1.0

GB 2760-2014
frozen drinks(except 03.04 2.0
03.0 edible ice)
panada (used to coat fish or 2.5
06.03.02.04 poultry for example) ,
powder
instant grains, including 2.5
cereal fillings(flavored pie 7.5
06.10 only)
biscuit 50.0
07.03
soy sauce as appropriate

12.04
soy sauce and soy products 10.0

12.05
cooking wine and its 10.0

12.07 products
compound seasoning 50.0
12.10

14.02.03 (syrup) drinks
milk beverages 2.0
14.03.01
carbonated beverage as appropriate

14.04

14.08 flaovored beverage only)
tea beverage 10.0
14.05.01
coffee drinks 0.1

14.05.02
vegetable drinks 0.1

14.05.03

14.06

GB 2760-2014
brandy 50.0g/L
15.01.03
whisky 6.0g/L
15.01.04
rum 6.0g/L
15.01.06
assembled alcoholic drinks 50.0g/L

15.02
blending wine 50.0g/L

15.03.01.03
rice wine 30g/L

15.03.02
beer and malt beverage 50.0g/L

15.03.05
rose laevigata michx brown
CNS No. 08.131
INS No. —
Function: colorant
No. Limits(g/kg)
07.02 pastry 0.9
07.04 bakery food fillings and 1.0
surface battering
carbonated beverage
drinks
assembled alcoholic
15.02 drinks 0.2

GB 2760-2014
L (+)-tartaric acid, dl-tartaric acid
CNS No. 01.111, 01.313
INS No. 334, -
No. Limits(g/kg)
06.03.02.04 panada (used to coat 10.0 By tartaric acid
fish or poultry for
example) , wrapping
powder, frying powder
06.03.02.05 fried flour products 10.0 By tartaric acid
solid compound
12.10.01 seasoning 10.0 By tartaric acid

14.02.03 (syrup) drinks 5.0 By tartaric acid, usage can be
increased according to dilutions
for solid drinks

14.03.02 5.0 By tartaric acid, usage can be
for solid drinks
compound protein
14.03.03 beverages 5.0 By tartaric acid, usage can be

GB 2760-2014
for solid drinks
carbonated beverage
14.04 5.0 By tartaric acid, usage can be
for solid drinks
tea , coffee and

14.05 vegetable beverages 5.0 By tartaric acid, usage can be
for solid drinks

14.07 purposes 5.0 By tartaric acid, usage can be
for solid drinks
flavored beverages
14.08 5.0 By tartaric acid, usage can be
for solid drinks
wine
15.03.01 4.0g/L By tartaric acid
potassium bitartarate
CNS No. 06.007
INS No. 336
Function: leavening agent
No.

GB 2760-2014
wheat flour and its as appropriate
06.03 products
bakery food as appropriate
07.0
coreopsis yellow
CNS No. 08.113
INS No.－
Function: Colorant
No.
cocoa products,
05.0 chocolate and 0.3
chocolate products
(including chocolate
with cocoa butter
substitute and its
products) and candy
07.02.04 pastry 0.3
fruit and vegetable

drinks
14.08 flaovored beverage 0.3 usage can be increased
only)
drinks
polydimethyl siloxane and emulsion
CNS No. 03.007
INS No. 900a

GB 2760-2014
No.
fresh fruits with surface

04.01.01.02 treatment 0.0009

polyglycerol polyricinoleate（polyglycerol esters of interesterified ricinoleic acid）(PGPR)
CNS No. 10.029
INS No. 476
Function: emulsifier, stabilizer
No.
02.02 fat emulsion products 10.0
like water and oil
cocoa products,
05.01 chocolate and 5.0
chocolate products
including chocolate
with cocoa butter
substitute and its
products
coating for candy and
05.03 chocolate products 5.0
semisolidcompound
polyglycerol esters of fatty acid (polyglycerol fattyacid estesr)

CNS No. 0.022
INS No. 475
Function: emulsifier, stabilizer, thickener, anti-caking agent

GB 2760-2014
No. Limits(g/kg)
modified milk
01.01.03 10.0

single cream (unsalted cream

01.05 and its similar products) 10.0

02.0 products 20.0
(02.01.01.01vegetable oil
excluded)
vegetable oil (oil for fry only)
02.01.01.01 10.0


04.05.02.01 nuts and seeds only) 10.0

its products
candy
05.02 5.0

powder
instant rice & flour products

06.07 10.0
bakery food
07.0 10.0
condiment (for puffed food

12.0 only) 10.0

12.10.01 10.0
semisolidcompound
12.10.02 seasoning 10.0

GB 2760-2014
14.0 packaged drinking water) 10.0 usage can be increased
drinks
jelly
powder
puffed food
16.06 10.0
ε-polylysine
CNS No. 17.037
INS No. -
No. Limits(g/kg)
bakery food
07.0 0.15
cooked meat product

08.03 0.25
fruit and vegetable

14.02 juice 0.2g/L usage can be increased
drinks
ε-polylysinehydrochloride
CNS No. 17.037
INS No. –
No.

GB 2760-2014
fruit, vegetables (including
04.0 root crops), beans, edible 0.30
mushrooms, algae, nuts
and seeds, etc.
rice and its products
06.02 0.25
wheat flour and its

06.03 products 0.30
coarse cereal products

06.04.02 0.40
meat and meat products

08.0 0.30
condiment
12.0 0.50
beverage
solid drinks
polydextrose
CNS No. 20.022
INS No. 1200
Function: thinckener, leavening agent, humectant, stabilizer
No.
01.01.03 modified milk as appropriate
01.02.02 flavored fermented milk as appropriate
03.0 frozen drinks(except as appropriate
03.04 edible ice)
05.0 cocoa products, chocolate as appropriate

GB 2760-2014
candy
07.0 bakery food as appropriate
08.03.05 meat sausage as appropriate
12.10.02.01 mayonnaise, salad as appropriate
dressing
14.0 beverage(except 14.01 as appropriate usage can be increased
packaged drinking water) according to dilutions for
solid drinks
16.01 jelly as appropriate usage can be increased
jelly powder
polyoxyethylene xylitan monostearate

CNS No. 10.017
INS No. —
No. Limits(g/kg)
other (for
16.07 fermentation) 5.0
polyoxyethylene (20) sorbitan monolaurate,

polyoxyethylene (20)sorbitan monopalmitate,
polyoxyethylene (20) sorbitan monostearate,
polyoxyethylene (20) sorbitan monooleat
CNS No.10.025, 0.026, 0.015, 0.016
GB 2760-2014
INS No. 432,434,435,433
Function:emulsifier, defoamer, stabilizer
No.
modified milk
01.01.03 1.5
single cream
01.05.01 1.0
modified single cream

01.05.03 1.0
fat emulsion products like

02.02 water and oil 5.0

02.03 except those in 02.02, 5.0
products
bean products By the amount per kilogram

04.04 0.05 of soybean
bread
07.01 2.5
pastry
07.02 2.0

12.10.01 4.5
semisolidcompound
liquid compound
12.10.03 seasoning (12.03 and 1.0
12.04 excluded )
Beverage (14.01 packaged
14.0 drinking water and 14.06 0.5
solid drinks excluded)

GB 2760-2014
solid drinks
milk beverages
solid drinks

solid drinks
Other (emulsified natural

16.07 pigment) 10.0
polyethylene glycol
CNS No. 14.012
INS No. 1521
Function：coating agent
No.
coating for candy and as appropriate

polyvinyl alcohol
CNS No. 14.010
INS No. —
No. Limits(g/kg)

cassia gum
CNS No. 20.045
INS No. 427
Function: thickener
GB 2760-2014
No.

01.02.02 2.5
single cream
01.05.01 2.5
instant flavored food or

01.07 its prefabricated 2.5
product with milk as the
major ingredient (ice
cream and flavored
fermented milk
excluded)
03.01 2.5
wheat flour products

06.03.02 3.0

06.07 products 2.5
bakery food
07.0 2.5
meat sausage
08.03.05 1.5
semisolidcompound
liquid compound
12.10.03 seasoning (12.03 and 2.5
12.04 excluded )
lactic acid bacteria
14.03.01.03 beverage usage can be increased
2.5
drinks
caffeine
CNS No. 00.007
INS No. —
Function：others

GB 2760-2014
Limits(g/kg)
cola carbonated
14.04.01.01 beverage 0.15 usage can be increased
drinks
carrageenan
CNS No. 20.007
INS No. 407
Function:Emulsifier、stabilizer、thickener
No.

01.05.01

02.02.01.01 butter
06.03.02.01 raw or wet flour product (e.g. as appropriate
shao-mai)

06.03.02.02 8.0g/kg
11.01.02 other sugar and syrups (e.g. 5.0g/kg
brown sugar, brown

GB 2760-2014
etc.)
12.09
13.01 infant and young children 0.3g/L By the amount used in
formula instant food products

14.02.01 (syrup) usage can be increased
solid drinks
ascorbic acid（vitamin C）
CNS No. 04.014
INS No. 300
Function: flour treatment agent, antidioxidant
04.01.01.03 peeled or precut fresh 5.0
fruits
04.02.01.03 peeled, chopped or 5.0
shredded vegetables
06.03.01 wheat flour 0.2
14.02.02 fruit and vegetablejuice as appropriate usage can be increased
concentrate (syrup) according to dilutions for solid
drinks
calcium ascorbate

GB 2760-2014
CNS No. 04.009
INS No. 302
Limits(g/kg)
peeled or precut
04.01.01.03 fresh fruits 1.0 By the residual amount of
calcium ascorbate in fruits
peeled, chopped or
04.02.01.03 shredded vegetables 1.0 By the residual amount of
calcium ascorbate in vegetables
fruit and vegetable

14.02.02 juice concentrate as appropriate usage can be increased
(syrup)
drinks
sodium ascorbate
CNS No. 04.025
INS No. 301
Limits(g/kg)
14.02.02 fruit and vegetable as appropriate usage can be increased
juice concentrate according to dilutions for solid
(syrup) drinks
ascorbyl palmitate
CNS No. 04.011
INS No. 304

GB 2760-2014
milk powder (including By ascorbic acid in fats
modified products
02.0 products 0.2

02.01 0.2


06.07 products 0.2
bread
07.01 0.2
infant and young

13.01 children formula 0.05 By ascorbic acid in fats
infant and young

13.02 children supplementary 0.05 By ascorbic acid in fats
food
curdlan
CNS No. 20.042
INS No. 424
Function:stabilizer and coagulator, thickener
bean curds as appropriate

04.04.01.01
raw or wet flour product as appropriate

06.03.02.01 (e.g. noodles and
06.03.02.02

06.07 products
08.03
frozen minced fish as appropriate

09.02.03 products (including fish
ball, etc.)

GB 2760-2014
jelly powder
others (artificial as appropriate

16.07 seaproducts such as
artificial abalone, sea
cumcuber, shells, etc.)
cocoa husk pigment
CNS No. 08.118
INS No. —
Function: Colorant
03.0 03.04 edible ice) 0.04
cocoa products,
products (including
products) and candy
bread
07.01 0.5
pastry
07.02 0.9
07.02.04 pastry 3.0
biscuit
07.03 0.04


solid drinks
carbonated beverage

GB 2760-2014
solid drinks
assembled alcoholic
15.02 drinks 1.0
soluble soybean polysaccharide

CNS No. 20.044
INS No. —
Function：thickener,emulsifier,coating agent, anti-caking agent
Limits(g/kg)
fat desserts
02.04 10.0
03.0 03.04 edible ice) 10.0
rice products
06.02.02 10.0

06.03.02 10.0
starch products
06.05.02 10.0

06.07 products 10.0

06.08 products 10.0
bakery food
07.0 10.0
Beverage
14.0 (14.01packaged 10.0 usage can be increased
drinking water
excluded) according to dilutions for solid
drinks
quinoline yellow
CNS No. 08.016
INS No. 104
Function: Colorant

GB 2760-2014
/(g/L)
assembled alcoholic
15.02 drinks 0.1
paprika orange
CNS No. 08.107
INS No. —
Function: Colorant
frozen drinks(except 03.04as appropriate

03.0 edible ice)
05.02
pastry
07.02 0.9
color decorations of pastry as appropriate

07.02.04
07.03

07.04 surface battering 1.0g/kg

08.03
frozen minced fish as appropriate

09.02.03 products (including fish
ball, etc.)
semisolidcompound as appropriate
12.10.02 seasoning
paprika red
CNS No. 08.106
INS No. —
Function: Colorant
No. Limits(g/kg)

03.0 edible ice)
04.02.02.03

GB 2760-2014
04.05.02.01 nuts and seeds only) as appropriate
cocoa products, chocolate and as appropriate

05.01
chocolate products including
chocolate with cocoa butter
substitute and its products
05.02
panada (used to coat fish or as appropriate

06.03.02.04
poultry for example) ,
powder
instant rice & flour products as appropriate
06.07
frozen rice and flour products

06.08 2.0

06.10
pastry
07.02 0.9
color decorations of pastry as appropriate

07.02.04
07.03

seasoning meat product (add 0.1
08.02.01 seasoning into raw meat)
cured meat products (e.g. as appropriate
08.02.02 bacon, cured meat, dried
salted duck, chinese ham and
sausage)
08.03
frozen minced fish products as appropriate

09.02.03 (including fish ball, etc.)
condiment（12.01 salt and salt as appropriate
12.0 substitutes excluded）

GB 2760-2014
solid drinks
protein beverage as appropriate

solid drinks
jelly powder

16.06
paprika oleoresin
CNS No. 00.012
INS No. 160c
Function: Flavor enhancer, Colorant
Limits(g/kg)
reproduced cheese
01.06.04 as appropriate
pickled vegetables
04.02.02.03 as appropriate
pickled edible
04.03.02.03 mushrooms and as appropriate
algae
compound
12.10 seasoning 10.0
puffed food
16.06 1.0
uguisukagura red
CNS No. 08.136
INS No. —
Function：Colorant

GB 2760-2014
Limits(g/kg)
frozen drinks(03.04
candy
05.02 2.0
Pastry
07.02 2.0
07.02.04 pastry 3.0
fruit and vegetable

drinks
flavored beverages
drinks
Sodium caseinate
CNS No. 10.002
INS No. –
Function: others
Limits(g/kg)
infant formula
13.01.01 1.0 By instant food, as the carrier for
ARA and DHA
follow-up infant and

13.01.02 young children 1.0 By instant food, as the carrier for
formula
ARA and DHA
diphenyl ether (diphenyl oxide)

CNS No. 17.022
INS No. —
GB 2760-2014
fresh fruits with surface Residual amount≤12

04.01.01.02 treatment (citrus only) 3.0 mg/kg
brilliant blue, brilliant blue aluminum lake

CNS No. 08.007
INS No. 133
Function: Colorant
No.
01.02.02 flavored fermented milk 0.025 By brilliant blue
01.04.02 modified condensed milk 0.025 By brilliant blue
(including sweetened
03.0 frozen drinks(except 03.04 0.025 By brilliant blue
edible ice)
04.01.02.05 jam 0.5 By brilliant blue
04.01.02.08.02 cool fruit 0.025 By brilliant blue
04.01.02.09 decorative fruit and 0.1 By brilliant blue
vegetables
04.02.02.03 pickled vegetables 0.025 By brilliant blue

GB 2760-2014
04.04.01.06 cooked beans 0.025 By brilliant blue
04.05.02 processed nuts and seeds 0.025 By brilliant blue
04.05.02.01 cooked nuts and seeds(fried 0.05 By brilliant blue
nuts and seeds only)
05.0 cocoa products, chocolate 0.3 By brilliant blue
06.05.02.02 shrimp flavored slices 0.025 By brilliant blue
06.05.02 .04 starch ball 0.1 By brilliant blue
06.06 instant grains, including 0.015 By brilliant blue
rolled oats(slice) (cocoa
cornflakes only)
07.04 bakery food fillings and 0.025 By brilliant blue
surface battering (sandwich
biscuit only)
07.04 bakery food fillings and 0.05 Only brilliant blue is
surface battering allowed for use
(flavored pie fillings only)

GB 2760-2014
11.05 flavored syrup 0.025 By brilliant blue
11.05.01 fruit flavored syrup 0.5 By brilliant blue
12.09.01 spice and spice powder 0.01 By brilliant blue
12.09.03 spice sauce (e.g. mustard 0.01 By brilliant blue
sauce and green mustard
sauce)
12.10.02 semisolidcompound 0.5 By brilliant blue
seasoning
14.0 beverage(except 14.01 0.02 By brilliant blue
packaged drinking water)
14.02.03 fruit and vegetable juice 0.025 By brilliant blue
(syrup) drinks
14.03.01 milk beverages 0.025 By brilliant blue
14.04 carbonated beverage 0.025 By brilliant blue
14.06 solid drinks 0.2 By brilliant blue
14.08 flavored beverages(fruit 0.025 By brilliant blue
flaovored beverage only)
15.02 assembled alcoholic drinks 0.025 By brilliant blue
16.01 jelly 0.025 By brilliant blue, usage
can be increased

GB 2760-2014
jelly powder
16.06 puffed food 0.05 Only brilliant blue is
allowed for use
Phosphoric acid, disodium dihydrogen pyrophosphate, tetrasodium pyrophosphate, calcium

dihydrogen phosphate, potassium dihydrogen phosphate, diammonium hydrogen phosphate,
dipotassium hydrogen phosphate, calcium hydrogen phosphate
(dicalcium orthophosphate),tricalcium orthophosphate (calcium phosphate), Tripotassium
orthophosphate, trisodium orthophosphate, sodium polyphosphate, sodium tripolyphosphate, Sodium
Dihydrogen phosphate, Sodium phosphatedibasic,
Tetrapotassium pyrophosphate, trisodium monohydrogen diphosphate, potassium polymetaphosphate,
calcium acid pyrophosphate
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, 15.017, 15.013, 15.015, 15.016
INS No. 338, 450i, 450iii, 341i, 340i, 342ii, 340ii, 341ii, 341iii, 340iii, 339iii, 452i, 451i, 339i, 339ii,
450(v), 450(ii), 452(ii), 450(vii)
Function: humectant, leavening agent, acidity regulator, stabilizer, coagulator, anti-caking agent
No.
01.0 milk and milk 5.0 Can be used alone or in
products(91.01.01, combination, maximum limit
01.01.02 and 13.0 related calculated by phosphate PO43−
products excluded)
01.03.01 milk powder and cream 10.0 Can be used alone or in
powder combination, maximum limit
calculated by phosphate PO43−
01.05.01 single cream 5.0 Can be used alone or in

GB 2760-2014
combination, maximum limit
01.06.04 reproduced cheese 14.0 Can be used alone or in
02.02 fat emulsion products like 5.0 Can be used alone or in
water and oil combination, maximum limit
02.03 fat emulsion products except 5.0 Can be used alone or in
those in 02.02, including combination, maximum limit
mixed and (or) flavored fat calculated by phosphate PO43−
emulsion products
02.05 other fat and fat products 20.0 Can be used alone or in
(non-dairy cream) combination, maximum limit
03.0 frozen drinks(except 03.04 5.0 Can be used alone or in
edible ice) combination, maximum limit
04.02.02.04 canned vegetables 5.0 Can be used alone or in

GB 2760-2014
04.05.02.01 cooked nuts and seeds(fried 2.0 Can be used alone or in
nuts and seeds only) combination, maximum limit
05.0 cocoa products, chocolate 5.0 Can be used alone or in
and chocolate products combination, maximum limit
(including chocolate with calculated by phosphate PO43−
06.02.03 rice flour (including 1.0 Can be used alone or in
glutinous rice flour) combination, maximum limit
06.03 wheat flour and its products 5.0 Can be used alone or in
06.03.01 wheat flour 5.0 Can be used alone or in
06.03.02.01 raw or wet flour product (e.g. 5.0 Can be used alone or in
noodles and wrappers for combination, maximum limit

GB 2760-2014
dumpling, wantun and calculated by phosphate PO43−
shao-mai)
06.03.02.04 panada (used to coat fish or 5.0 Can be used alone or in
poultry for example) , combination, maximum limit
wrapping powder, frying calculated by phosphate
powder PO43−, amount of use can be
added according to wrapping
rate
06.04.01 coarse cereal powder 5.0 Can be used alone or in
06.04.02.01 canned cereal porridge 1.5 Can be used alone or in
06.04.02.02 other coarse cereal products 1.5 Can be used alone or in
(only frozen chips, frozen combination, maximum limit
hash browns, canned cereal calculated by phosphate PO43−
sweets)
06.05.01 edible starch 5.0 Can be used alone or in

GB 2760-2014
06.06 instant grains, including 5.0 Can be used alone or in
rolled oats(slice) combination, maximum limit
06.07 instant rice & flour products 5.0 Can be used alone or in
06.08 frozen rice and flour 5.0 Can be used alone or in
products combination, maximum limit
06.09 cereal and starchy desserts 1.0 Can be used alone or in
(e.g. rice pudding, tapioca combination, maximum limit
pudding) (canned cereal calculated by phosphate PO43−
sweets only)
07.0 bakery food 15.0 Can be used alone or in
08.02 prefabricated meat products 5.0 Can be used alone or in

GB 2760-2014
08.03 cooked meat product 5.0 can be used alone or in
09.02.01 frozen products 5.0 Can be used alone or in
09.02.03 frozen minced fish products 5.0 Can be used alone or in
(including fish ball, etc.) combination, maximum limit
09.03 prefabricated aquatic 1.0 Can be used alone or in
products(semi-finished combination, maximum limit
products) calculated by phosphate PO43−
09.05 canned aquatic products 1.0 Can be used alone or in
10.03.02 thermal coagulation egg 5.0 Can be used alone or in
products (e.g. egg yolk combination, maximum limit
cheese, and preserved duck calculated by phosphate PO43−
egg sausage)

GB 2760-2014
11.05 flavored syrup 10.0 Can be used alone or in
12.10 compound seasoning 20.0 Can be used alone or in
12.10.01.03 Other solid compound 80.0 Can be used alone or in
seasoning (seasoning packat combination, maximum limit
for instant wet noodle) calculated by phosphate PO43−
13.01 infant and young children 1.0 Only calcium hydrogen
formula phosphate and sodium
phosphatedibasic can be used,
and can be used alone or in
13.02 infant and young children 1.0 Only calcium hydrogen
supplementary food phosphate and sodium
phosphatedibasic can be used,
and can be used alone or in

GB 2760-2014
14.0 beverage(except 14.01 5.0 Can be used alone or in
packaged drinking water) combination, maximum limit
calculated by phosphate
PO43− , usage can be increased
drinks
16.01 jelly 5.0 Can be used alone or in
calculated by phosphate
PO43− , usage can be increased
powder
16.06 puffed food 2.0 Can be used alone or in
phosphated distarch phosphate

CNS No. 20.017
INS No. 1413
Function: thickener
No.

GB 2760-2014
jam
04.01.02.05 1.0
06.03.02.01 raw or wet flour product (e.g. 0.2
shao-mai)

06.07 0.2
solid drinks
14.06 0.5
phospholipid
CNS No. 04.010
INS No. 322
Function: antioxidant, emulsifier
01.05.01 single cream as appropriate
02.01.01.02 hydrogenated vegetable as appropriate
oil
13.01 infant and young as appropriate
children formula
children supplementary
food
dilauryl thiodipropionate
CNS No. 04.012
INS No. 389

GB 2760-2014
No.

04.01.01.02 treatment 0.2

cooked nuts and

seeds only)
06.03.02.05 0.2
puffed food
16.06 0.2
sulfur (sulphur)
CNS No. 05.007
INS No. —
Function: bleaching agent, preservative
No. Limits(g/kg)
dried fruit For fumigation only, the max

04.01.02.02 0.1 limit calculated by the residual
amount of sulfur dioxidant
04.01.02.08 0.35 For fumigation only, the max
limit calculated by the residual
dried vegetables
04.02.02.02 0.2 For fumigation only, the max
04.03.01.02 fresh edible mushrooms 0.4 For fumigation only, the max
and algae with surface limit calculated by the residual

GB 2760-2014
treatment amount of sulfur dioxidant
edible sugar
11.01 0.1 For fumigation only, the max
Others(konjac flour only)

16.07 0.9 For fumigation only, the max
calcium sulfate
CNS No. 18.001
INS No. 516
Function: stabilizer and coagulator, thickener, acidity regulator
j
bean products as appropriate

04.04

06.03.02 1.5
bread
07.01 10.0
pastry
07.02 10.0
biscuit
07.03 10.0
cured meat products (e.g.

08.02.02 bacon, cured meat, dried 5.0
and sausage) (sausage
only)
meat sausage
08.03.05 3.0
aluminium potassium sulfate, aluminium ammonium sulfate

CNS No. 06.004, 06.005
INS No. 522, 523
Function: leavening agent, stabilizer

GB 2760-2014
04.04 bean products as appropriate The residual amount of
aluminium≤100mg/kg, (dried
sample, by Al)
06.03.02.04 panada (used to coat as appropriate The residual amount of
fish or poultry for aluminium ≤ 100mg/kg, (dried
example) , wrapping sample, by Al)
powder, frying powder
06.03.02.04 fried flour products as appropriate The residual amount of
aluminium ≤ 100mg/kg, (dried
sample, by Al)
06.05.02.02 shrimp flavored slices as appropriate The residual amount of
sample, by Al)
07.0 bakery food as appropriate The residual amount of
sample, by Al)
09.03.02 preserved aquatic as appropriate The residual amount of
products (jellyfish only) aluminium ≤ 500mg/kg, (dried
sample, by Al)
magnesium sulfate

GB 2760-2014
CNS No. 00.021
INS No. 518
Function: others
Food Classification No. Food Name Maximum Limits(g/L) Note
other drinking water

14.01.03 (drinking water of 0.05
natural source
excluded)
zinc sulfate
CNS No. 00.018
INS No. —
Function: others
Food Classification No. Food Name Maximum Limits/(g/L) Note
other drinking water The max limit shall be

14.01.03 (drinking water of 0.006 2.4mg/L if calculated by zinc
natural source
excluded)
ferrous sulfate
CNS No. 00.022
INS No. –
Function: others
Food Classification No. Food Name Maximum Limits/(g/L) Note
fermented bean By FeSO4

04.04.02 products 0.15
(strong-smelling bean
curd only)
calcium chloride
CNS No. 18.002
INS No. 509
Function: stabilizer and coagulator, thickener
No.

01.05.01
modified single cream as appropriate

01.05.03

GB 2760-2014
canned fruits
04.01.02.04 1.0
jam
04.01.02.05 1.0
canned vegetables
04.02.02.04 1.0

04.04

cresting (non-fruit
flavored syrup
11.05 0.4
other drinking If calculated by Ca the max

14.01.03 water(drinking water of 0.1g/L limit shall be 36m/L
natural source excluded)
other (livestock blood
16.07 products) 0.5
potassium chloride
CNS No. 00.008
INS No. 508
Function：others
No.

12.01 350
other drinking as appropriate

14.01.03 water(drinking water of
natural source excluded)
magnesium chloride
CNS No. 18.003
INS No. 511
Function: stabilizer and coagulator
No.

GB 2760-2014
04.04
tamarind polysaccharide gum

CNS No. 20.011
INS No. —
Function: thickener
No. Limits(g/kg)

cocoa products, chocolate and

05.0 chocolate products (including 2.0
substitute and its products) and
candy
jelly
for jelly powder
radish red
CNS No. 08.117
INS No. —
Function: colorant
No.

jam as appropriate
04.01.02.05
pres as appropriate
04.01.02.08.01
05.02
pastry as appropriate
07.02

GB 2760-2014
vinegar as appropriate
12.03

12.10

14.02.03 juice (syrup) drinks usage can be increased
solid drinks
flavored as appropriate
14.08 beverages(fruit usage can be increased
flaovored beverage
only) according to dilutions for
solid drinks

15.02 drinks
jelly powder
basella rubra red

CNS No. 08.121
INS No. —
Function: colorant
No.
candy
05.02 0.1
07.02.04 pastry 0.2
carbonated beverage
14.04.01 0.13 Usage can be increased
according to dillutions for

GB 2760-2014
solid drinks
jelly
jelly powder
morpholine fatty acid salt (fruit wax)

CNS No. 14.004
INS No. —
No.
fresh fruits with as appropriate

04.01.01.02 surface treatment
maltitol and maltitol syrup

CNS No. 19.005, 19.022
INS No. 965(i), 965(ii)
Function: sweetener, stabilizer, humectant, emulsifier, leavening agent, thickener
No.

01.01.03
flavored fermented milk as appropriate

01.02.02
condensed milk and their as appropriate

01.04 modified products
single cream analogues as appropriate
01.05.04
frozen drinks(03.04 edible as appropriate

03.0 ice excluded)
processed fruits as appropriate
04.01.02

04.02.02.03

GB 2760-2014
cooked beans as appropriate
04.04.01.06
processed nuts and seeds as appropriate

04.05.02

and its products
05.02

06.10
bread as appropriate
07.01
07.02
07.03

frozen minced fish
09.02.03 products (including fish 0.5
ball, etc.)
11.04
semisolidcompound as appropriate
12.10.02 seasoning
as appropriate
12.10.03 liquid compound
seasoning (12.03 and
12.04 excluded )

14.0 packaged drinking water) usage can be increased
solid drinks

GB 2760-2014
jelly powder
other (bean products as appropriate

16.07 process)
other (for sugar as appropriate
16.07 production)
other (for brewing as appropriate
16.07 technology)
propyl gallate (PG)
CNS No. 04.003
INS No. 310
No.

02.0 products 0.1
anhydrous fat and oil By content in the fats

02.01 0.1
cooked nuts and By content in the fats

04.05.02.01 seeds(fried nuts and seeds 0.1
only)
04.05.02.03 0.1
gum-based candy By content in the fats

05.02.01 0.4

06.03.02.05 0.1

06.07 products 0.1

07.03 0.1
cured meat products (e.g. By content in the fats

and sausage)
freeze drying

GB 2760-2014
solid compound seasoning By content in the fats
12.10.01 (for chicken powder only) 0.1

16.06 0.1
roselle red
CNS No. 08.125
INS No. —
Function：colorant
No.
05.02
14.02.03 fruit and vegetable as appropriate usage can be increased
juice (syrup) drinks according to dilutions for
solid drinks
14.04.02.02 flavored as appropriate usage can be increased
beverages(fruit according to dilutions for
flaovored beverage solid drinks
only)

15.02 drinks
rosemary extract
CNS No. 04.017
INS No. —
Function：antioxidant
No.
vegetable oil and fat

02.01.01 0.7

GB 2760-2014
animal oil and fat
02.01.02 (including lard oil, beef 0.3
tallow, fish oil, other
animal fat, etc.)
cooked nuts and
seeds only)
06.03.02.05 0.3
prefabricated meat
08.02 products 0.3
sauce stewed meat

08.03.01 products 0.3
smoked, roasted and

08.03.02 baked meat 0.3
fried meat
08.03.03 0.3
western pork ham(grilled ,

08.03.04 smoked, and cured pork 0.3
hams)
meat sausage
08.03.05 0.3
fermented meat products

08.03.06 0.3
puffed food
16.06 0.3
rosemary extract
CNS No. 04.022
INS No. –
Function: antidioxidant
No.
vegetable oil
02.01.01 0.7
animal oil and fat

02.01.02 (including lard oil, beef 0.3
tallow, fish oil, other
animal fat, etc.)
cooked nuts and
seeds only)

GB 2760-2014
06.03.02.05 0.3
prefabricated meat
08.02 products 0.3
sauce stewed meat

08.03.01 products 0.3
smoked, roasted and

08.03.02 baked meat 0.3
fried meat
08.03.03 0.3
western pork
08.03.04 ham(grilled , smoked, and 0.3
cured pork hams)
meat sausage
08.03.05 0.3

08.03.06 0.3
puffed food
16.06 0.3
buddleia yellow
CNS No. 08.139
INS No. —
Function: colorant
No.
05.02
07.01
07.02

14.02.03 juice (syrup) drinks usage can be increased
solid drinks
flavored beverages as appropriate


GB 2760-2014
solid drinks

15.02 drinks
xylitan monostearate
CNS No. 10.007
INS No. —
Function：emulsifier
No.
hydrogenated
02.01.01.02 vegetable oil 5.0
candy
05.02 5.0
bread
07.01 3.0
pastry
07.02 3.0
natamycin
CNS No. 17.030
INS No. 235
No.
cheese and Use on surface, residual

01.06 reproduced cheese 0.3 amount<10mg/kg
and their similar
products
pastry
07.02 0.3 Use on surface, by
suspension spray or
soak, residual

GB 2760-2014
amount<10mg/kg
sauce stewed meat

08.03.01 products 0.3 Use on surface, by suspension
spray or soak, residual
amount<10mg/kg
smoked, roasted and

08.03.02 baked meat 0.3 Use on surface, by suspension
amount<10mg/kg
fried meat
08.03.03 0.3 Use on surface, by suspension
amount<10mg/kg
western pork
08.03.04 ham(grilled , smoked, 0.3 Use on surface, by suspension
amount<10mg/kg
meat sausage
08.03.05 0.3 Use on surface, by suspension
amount<10mg/kg
fermented meat
08.03.06 products 0.3 Use on surface, by suspension
amount<10mg/kg
mayonnaise, salad residual amount<10mg/kg

12.10.02.01 dressing 0.02

GB 2760-2014
fruit and vegetable Use on surface, by suspension
14.02.01 juice (syrup) 0.3 spray or soak, residual
amount<10mg/kg
fermented liquors
15.03 0.01g/L
tartrazine，tartrazine aluminum lake

CNS No. 08.005
INS No. 102
Function: colorant
No.
flavored fermented milk By tartrazine

01.02.02 0.05

01.04.02 (including sweetened 0.05 By tartrazine
03.0 edible ice) 0.05 By tartrazine
jam
04.01.02.05 0.5 By tartrazine


04.01.02.09 vegetables 0.1 By tartrazine
pickled vegetables
cooked beans

04.05.02 0.1 By tartrazine

05.0 and chocolate products 0.1 By tartrazine
(05.01.01 excluded)
05.02.02 gum-based candy 0.3 By tartrazine

GB 2760-2014
06.03.02.04 poultry for example) , 0.3 By tartrazine
powder
shrimp flavored slices
starch ball

06.06 rolled oats(slice) 0.08 By tartrazine
cereal and starchy desserts By tartrazine, usage can be

06.09 (e.g. rice pudding, tapioca 0.06 increased according to
pudding) dilutions for pudding
powder
egg roll
bakery food fillings and only tartrazine can be used

07.04 surface battering(flavored 0.05
pie fillings only)
07.04 surface battering (biscuit 0.05 By tartrazine
fillings and cake fillings
only)
07.04 surface battering(pudding 0.3 By tartrazine
and pastry only
fruit flavored syrup
other flavored syrup

spice sauce (e.g. mustard

12.09.03 sauce and green mustard 0.1 By tartrazine
sauce)
semisolidcompound
12.10.02 seasoning 0.5 By tartrazine
liquid compound seasoning

12.10.03 (12.03 and 12.04 0.15 By tartrazine
excluded )
beverage(except 14.01 By tartrazine , usage can be
14.0 packaged drinking water) 0.1 increased according to

GB 2760-2014
assembled alcoholic drinks By tartrazine
15.02 0.1
Jelly By tartrazine, usage can be

dilutions for jelly powder
puffed food by tartrazine
16.06 0.1
citric acid, trisodium citrate, tripotassium citrate

CNS No. 01.101, 01.303, 01.304
INS No. 330, 331iii, 332ii
No.
infant and young as appropriate

13.01 children formula
13.02 children
supplementary food
14.02.02 juice concentrate usage can be increased
(syrup)
solid drinks
Ferric ammonium citrate

CNS No. 02.010
INS No. 381
No.
salt and salt 0.025

12.01 substitutes
disodium stannous citrate
CNS No. 18.006
INS No. —
Function：stabilizer and coagulator

GB 2760-2014
No.
canned fruits
04.01.02.04 0.3
canned vegetables
04.02.02.04 0.3
canned edible
citric and fatty acid esters of glycerol

CNS No. 10.032
INS No. 472c
No.
infant and young

13.01 children formula 24.0
azodicarbonamide
CNS No. 13.004
INS No. 927a
Function: flour treatment agent
No.
wheat flour
06.03.01 0.045
metatartaric acid
CNS No. 01.105
INS No. 353
No.

GB 2760-2014
canned fruits as appropriate
04.01.02.04
grape skin extract

CNS No. 08.135
INS No. 163ii
Function: colorant
No.
03.0 03.04 edible ice) 1.0
jam
04.01.02.05 1.5
candy
05.02 2.0
pastry
07.02 2.0
Beverage (14.01
water excluded)
solid drinks
assembled alcoholic
15.02 drinks 1.0
ferrous gluconate
CNS No. 09.005
INS No. 579
Function: color fixative
No.
04.02.02.03 pickled vegetables 0.15 By iron
(olive only)
pullulan
CNS No. 14.011

GB 2760-2014
INS No. 1204
Function: coating agent, thickener
No.
03.0 frozen drinks (03.04 10.0
edible ice excluded)
05.02 candy 50.0

products)
compound seasoning
12.10 50.0
fruit and vegetable

solid drinks
protein solid beverages

14.06.02 50.0
others (diaphragms as appropriate

16.07 only)
Hydroxypropyl distarch phosphate

CNS No. 20.016
INS No. 1442
Function: thickener
No.
as appropriate
01.05.01 single cream
oxystearin
CNS No. 00.017

GB 2760-2014
INS No. 387
No.

02.01 0.5
glycerol ester of hydrogenated rosin

CNS No. 10.013
INS No. —
No.
fresh fruits with

fruit and vegetable

solid drinks
flavored
14.04.02.02 beverages(fruit 0.1 usage can be increased
flaovored beverage
only) according to dilutions for
solid drinks
calcium hydroxide
CNS No. 01.202
INS No. 526
Function： acidity regulator
No.
01.03.02 modified milk powder as appropriate

GB 2760-2014
and modified cream
powder
children formula
potassium hydroxide
CNS No. 01.203
INS No. 525
No.
modified milk powder

01.03.02 and modified cream as appropriate
powder

sunset yellow,sunset yellow aluminum lake

CNS No. 08.006
INS No. 110
Function: colorant
No.
modified milk By sunset yellow

01.01.03 0.05

01.02.02 0.05 By sunset yellow

01.04.02 (including sweetened 0.05 By sunset yellow
GB 2760-2014
03.0 edible ice) 0.09 By sunset yellow
canned fruits (canned

04.01.02.04 watermelon jam) 0.1 By sunset yellow
jam
04.01.02.05 0.5 By sunset yellow


04.01.02.09 vegetables 0.2 By sunset yellow
cooked beans


05.0 and chocolate products 0.1 By sunset yellow
(05.01.01 cocoa products,
05.04 decorative candy,
topping and sweet juice
excluded)
05.01.02 chocolate and chocolate 0.3 By sunset yellow
products, and cocoa
products except those in
05.01.01

05.02.02 gum-based candy 0.3 By sunset yellow

05.03 chocolate products 0.3 By sunset yellow

06.03.02.04 poultry for example) , 0.3 By sunset yellow
powder
starch ball

GB 2760-2014
cereal and starchy desserts By sunset yellow, usage
06.09 (e.g. rice pudding, tapioca 0.02 can be increased
pudding) according to delutions for
pudding powder

07.04 surface battering(sandwich 0.1 By sunset yellow
biscuit only)
07.04 surface battering (pudding 0.3 By sunset yellow
and pastry only)
Fruit flavored syrup
Other flavored syrup

compound seasoning
12.10 0.2 By sunset yellow
semisolidcompound
12.10.02 seasoning 0.5 By sunset yellow

14.02.03 (syrup) drinks 0.1 By sunset yellow
milk beverages
lactic acid bacteria beverage


carbonated beverage
solid drinks

14.07 purposes 0.1 By sunset yellow
flavored beverages
assembled alcoholic drinks

jelly By sunset yellow, usage

16.01 0.025 can be increased
jelly powder

GB 2760-2014
puffed food Only sunset yellow can be
16.06 0.1 used
lysozyme
CNS No. 17.035
INS No. 1105
No.

01.06 cheese and their as appropriate
similar products
fermented liquors
15.03 0.5
cinnamaldehyde
CNS No. 17.012
INS No. –
No.
fresh fruits with Residual amount≤0.3mg/kg

04.01.01.02 surface treatment as appropriate
lactic acid
CNS No. 01.102
INS No. 270
No.
children formula
calcium lactate
CNS No. 01.310
INS No. 327
Function: acidity regulator, antioxidant, emulsifier, stabilizer and coagulator, thickener
GB 2760-2014
No.
processed fruits as appropriate

04.01.02
canned vegetables
04.02.02.04 (pickled cumcuber 1.5
only)
Candy as appropriate
05.02
compound seasoning
12.10 (seasoning for fried 10.0
chips only)
solid drinks
14.06 21.6
puffed food
16.06 1.0
nisin
CNS No. 17.019
INS No. 234
No.
milk and milk products

01.0 (01.01.01, 01.01.02, 0.5
13.0 related products
excluded)
canned edible

06.04.02.01 0.2
Other coarse cereal

06.04.02.02 products（cereal 0.25
sausage only）
06.07 products (instant wet 0.25
noodle products only)
06.07 products (rice &flour 0.25
sausage products only)

GB 2760-2014
prefabricated meat
08.02 products 0.5
cooked meat product

08.03 0.5
cooked aquatic
09.04 products (directly 0.5
edible)
egg products (change
10.03 its physical traits) 0.25
vinegar
12.03 0.15
soy sauce
12.04 0.2
soy sauce and soy

12.05 products 0.2
compound seasoning
12.10 0.2
water)
solid drinks
sodium lactate
CNS No. 15.012
INS No. 325
Function humectant, acidity regulator, antioxidant, leavening agent, thickener, stabilizer
No.
(e.g. noodles and
lactic and fatty acid esters of glycerol

GB 2760-2014
CNS No. 10.031
INS No. 472b
No.
01.05.01 single cream 5.0
lactitol
CNS No. 19.014
INS No. 966
Function:emulsifier, stabilizer, sweetener, thickener
No.
01.05.01 single cream as appropriate
12.09 spices as appropriate
lactase
CNS No. 00.023
INS No. –
Function: others
No.
01.01.03 modified milk as appropriate Source and donor refer to
C.3
01.03.02 modified milk powder and as appropriate Source and donor refer to
modified cream powder C.3
01.04.02 modified condensed milk as appropriate Source and donor refer to

GB 2760-2014
(including sweetened C.3
with non-milk raw
material)
01.05 single cream (unsalted as appropriate Source and donor refer to
cream and its similar C.3
products)
sucralose
CNS No. 19.016
INS No. 955
Function: sweetener
No.
modified milk
01.01.03 0.3

01.02.02 0.3
modified milk powder

01.03.02 and modified cream 1.0
powder
03.0 03.04 edible ice) 0.25
dried fruit
04.01.02.02 0.15
canned fruits
04.01.02.04 0.25
jam
04.01.02.05 0.45

04.01.02.08 1.5

GB 2760-2014
04.01.02.12 0.15
pickled vegetables
04.02.02.03 0.25
preserved bean curd

04.04.02.01 1.0
candy
05.02 1.5

06.04.02.01 0.25
Other coarse cereal

06.04.02.02 products (microwave 5.0
popcorns only)
bakery food
07.0 0.25
table sweeteners
11.04 0.05g/serving
vinegar
12.03 0.25
soy sauce
12.04 0.25
soy sauce and soy

12.05 products 0.25
spice sauce (e.g.

12.09.03 mustard sauce and 0.4
green mustard sauce)
compound seasoning
12.10 0.25
mayonnaise, salad
12.10.02.01 dressing 1.25
water)
solid drinks
assembled alcoholic
15.02 drinks 0.25
fermented liquors
15.03 0.65

GB 2760-2014
jelly
jelly powder
mulberry red
CNS No. 08.129
INS No. —
Function: colorant
No.
fruitcake
04.01.02.08.06 5.0
candy
05.02 2.0
fruit and vegetable

solid drinks
flavored beverages
solid drinks

15.03.03 1.5
jelly
jelly powder
rtemisia gum (sa-hao seed gum)

CNS No. 20.037
INS No. —
GB 2760-2014
Function: thickener
No.
06.03.01.02 special wheat flour (e.g. 0.3
self raising flour and
dumpling flour)
06.03.02.02 raw or dry flour product 0.3
(vermicelli only)
06.04.02 coarse cereal products 0.3
06.07 instant rice & flour 0.3
products (instant noodle
only)
08.02 prefabricated meat 0.5
products
08.03.04 western pork 0.5
ham(grilled , smoked,
08.03.05 meat sausage 0.5
09.02.03 frozen minced fish 0.5
products (including fish
ball, etc.)

GB 2760-2014
hippophae rhamnoides yellow
CNS No. 08.124
INS No. —
Function: colorant
No.
hydrogenated
02.01.01.02 vegetable oil 1.0
07.02.04 pastry 1.5
sorbitan monolaurate, sorbitan monopalmitate, sorbitan monostearate,

sorbitan tristearate, sorbitan monooleate
CNS No. 10.024, 10.008, 10.003, 10.004, 10.005
INS No. 493,495,491,492,494
No.
modified milk
01.01.03 3.0

products)
02.0 products (02.01.01.01 15.0
vegetable oil except)
02.01.01.02 oil 10.0

03.01 3.0
fresh fruits with surface 3.0

04.01.01.02 treatment
fresh vegetables with 3.0
04.02.01.02 surface treatment
bean products By the amount of soyben
04.04 1.6 used per kilogram
GB 2760-2014
and its products
bread
07.01 3.0
pastry
07.02 3.0
biscuit
07.03 3.0


14.03.02 6.0
solid drinks (instant

14.06 coffee excluded) 3.0
instant coffee
14.06.03 10.0
flavored beverages
14.08 0.5
dried yeast
16.04.01 10.0
Others (turbidity agentfor

16.07 drinks only) 0.05
sorbic acid, potassium sorbate

CNS No. 17.003, 17.004
INS No. 200,202
Function: preservative, antioxidant, stabilizer
No.
cheese By sorbic acid

01.06 1.0
hydrogenated vegetable oil By sorbic acid

02.01.01.02 1.0
margarine and similar By sorbic acid

02.02.01.02 products (e.g. mixed product 1.0
of butter and margraine)
relish ice, frozen sucker By sorbic acid
03.03 0.5

GB 2760-2014
fresh fruits with surface By sorbic acid
04.01.01.02 treatment 0.5
jam By sorbic acid

04.01.02.05 1.0
preserved cool fruit By sorbic acid

04.01.02.08 0.5
fresh vegetables with surface By sorbic acid

04.02.01.02 treatment 0.5
pickled vegetables By sorbic acid

04.02.02.03 1.0
processed edible By sorbic acid

04.03.02 mushrooms and algae 0.5
dried bean curd products By sorbic acid

04.04.01.03 1.0
new bean products (soy By sorbic acid

04.04.01.05 protein puffed food, bean 1.0
vegetarian meat, etc.)
gum-based candy By sorbic acid
05.02.01 1.5
other candies except By sorbic acid

other cereal products(cereal By sorbic acid

06.04.02.02 sausage products only) 1.5
instant rice & flour products By sorbic acid

06.07 (rice & flour sausage 1.5
products only)
bread By sorbic acid
07.01 1.0
pastry By sorbic acid

07.02 1.0
bakery food fillings and By sorbic acid

cooked meat product By sorbic acid

08.03 0.075
meat sausage By sorbic acid

08.03.05 1.5
prefabricated aquatic By sorbic acid

products)
aquatic products after By sorbic acid
freeze drying

GB 2760-2014
cooked aquatic products By sorbic acid
other sea food and its By sorbic acid

09.06 products 1.0
egg products (change its By sorbic acid

10.03 physical traits) 1.5
flavored syrup By sorbic acid

11.05 1.0
vinegar By sorbic acid

12.03 1.0
soy sauce By sorbic acid

12.04 1.0
soy sauce and soy products By sorbic acid

12.05 0.5
compound seasoning By sorbic acid

12.10 1.0
beverage(except 14.01 By sorbic acid, usage can be

fruit and vegetable juice By sorbic acid, usage can be
14.02.02 concentrate (syrup) (for food 2.0 increased according to
industry only) dilutions for solid drinks
lactic acid bacteria beverage By sorbic acid, usage can be
14.03.01.03 1.0 increased according to
assembled alcoholic drinks By sorbic acid
15.02 (for highland barely dry 0.6g/L
alcoholic drinks only)
wine By sorbic acid
15.03.01 0.2
fruit alcoholic beverage By sorbic acid

15.03.03 0.6
jelly By sorbic acid，usage can be

collagen protein casing By sorbic acid
16.03 0.5
sorbitol and sorbitol syrup

CNS No. 19.006, 19.023
INS No. 420(i), 420(ii)
Function: sweetener, leavening agent, emulsifier, humectant, stabilizer, thickener

GB 2760-2014
No.
condensed milk and their

01.04 modified products as appropriate
fat emulsion products except as appropriate

02.03
those in 02.02, including
mixed and (or) flavored fat
emulsion products (non-dairy
cream only)
03.0 edible ice)
jam as appropriate
04.01.02.05

04.02.02.03
cooked nuts and seeds(fried as appropriate

04.05.02.01 nuts and seeds only)
as appropriate
05.01.02 chocolate and chocolate
products, and cocoa products
except those in 05.01.01
05.02
raw or wet flour product (e.g.

06.03.02.01 noodles and wrappers for 30.0
shao-mai)
07.01
07.02
07.03

07.04 surface battering (bakery food
filling only)
frozen minced fish products 0.5
09.02.03 (including fish ball, etc.)
12.0

GB 2760-2014
beverage(except 14.01 as appropriate usage can be increased
14.0 packaged drinking water) according to dilutions
for solid drinks
16.06
other ( for bean products as appropriate

16.07 processing)
other (for sugar production) as appropriate
16.07
other (for brewing) as appropriate

16.07
sodium diacetate
CNS No. 17.013
INS No. 262ii
Function：preservative
No.
dried bean curds

04.04.01.02 1.0
dried bean curd products

04.04.01.03 1.0
unprocessed grains
06.01 1.0
starch ball
06.05.02.04 4.0
pastry
07.02 4.0
prefabricated meat
08.02 products 3.0
cooked meat product

08.03 3.0
cooked aquatic products

condiment
12.0 2.5
compound seasoning
12.10 10.0
puffed food
16.06 1.0

GB 2760-2014
diacetyl tartaric acid ester of mono(di)glycerides(DATEM)
CNS No. 10.010
INS No. 472e
Function：emulsifier, thickener
No.
modified milk
01.01.03 5.0

01.02.02 10.0

products)
single cream
01.05.01 5.0

01.06 cheese and their similar 10.0
products
milk as the major ingredient
(ice cream and flavored
fermented milk excluded)
butter and concentrated

02.02.01.01 butter 10.0

02.03 except those in 02.02, 10.0
products
fat desserts
02.04 5.0
other fat and fat products

02.05 (non-dairy cream) 5.0
frozen drinks(03.04 edible

03.0 ice excluded) 10.0
dried fruit
04.01.02.02 10.0
vinegar, oil and

04.01.02.03 desalinization fruit 1.0

GB 2760-2014
puree
04.01.02.06 2.5
jam except those in

04.01.02.07 04.01.02.05 (e.g. Indian 5.0
chutney)
04.01.02.08 1.0

04.01.02.09 vegetables 2.5
fruit dessert, including fruity

04.01.02.10 liquid desserts 2.5

04.01.02.11 2.5
dried vegetables
04.02.02.02 10.0
pickled vegetables
04.02.02.03 2.5
boiled or fried vegetables

04.02.02.07 2.5
other processed vegetables

04.02.02.08 2.5
pickled edible mushrooms

04.03.02.03 and algae 2.5

04.03.02.05 2.5

cooked beans
04.04.01.06 2.5
gum-based candy
05.02.01 50.0


cresting (non-fruit material)
and sweet juice
raw or wet flour product (e.g.
06.03.02.01 noodles and wrappers for 10.0
shao-mai)

GB 2760-2014
06.03.02.02 10.0

powder
06.03.02.05 10.0
coarse cereal powder

06.04.01 3.0
edible starch
06.05.01 3.0

06.07 10.0

06.08 products 10.0

pudding)
bakery food
07.0 20.0
prefabricated meat products

08.02 10.0
cooked meat product

08.03 10.0

09.0 products (including fish, 10.0
processed
products)(09.01fresh
aquatic products excluded)
other reproduced eggs
10.02.05 5.0
other egg products

10.04 5.0
other sugar and syrups (e.g. 5.0

11.01.02 brown sugar, brown

GB 2760-2014
etc.)
spices 0.001
12.09
semisolidcompound 10.0
12.10.02 seasoning
12.10.03 (12.03 and 12.04 excluded )
fruit and vegetable juice 5.0
for solid drinks
protein beverage 5.0

for solid drinks

for solid drinks
tea , coffee and vegetable 5.0

14.05 beverages usage can be increased
for solid drinks
tbeverages for special 5.0

14.07 purposes usage can be increased
for solid drinks


GB 2760-2014
for solid drinks
distilled liquor 5.0

15.01
fermented liquors(15.03.01 10.0

15.03 wine excluded)
fruit alcoholic beverage 5.0
15.03.03
jelly 2.5
for jelly powder
puffed food 20.0

16.06
pentaerythritol ester of wood rosin

CNS No. 14.005
INS No. —
Function: coating agent, chewing gum base
No.

04.01.01.02 treatment 0.09

carmoisine(azorubine)
CNS No. 08.013
INS No. 122
Function：colorant
No.
03.0 03.04 edible ice) 0.05
cocoa products,
products (including
GB 2760-2014
products) and candy
07.04 surface 0.05
battering(sandwich
biscuit only)
jujube pigment
CNS No. 08.133
INS No. —
Function: colorant
No.
pickled vegetables
04.02.02.03 1.0
candy
05.02 0.2
pastry
07.02 0.2

solid drinks
flavored beverages
14.04.02.02 1.0 usage can be increased
solid drinks
sodium carboxy methyl starch

CNS No. 20.012
INS No. —
No.

GB 2760-2014
03.01 0.06
jam
04.01.02.05 0.1

06.07 products 15.0
bread
07.01 0.02
soy sauce and soy

12.05 products 0.1
sodium carboxy methyl cellulose

CNS No. 20.003
INS No. 466
Function: stablizer
No.
single cream
01.05.01 As appropriate
thaumatin
CNS No. 19.020
INS No. 957
Function: sweetener
No.
frozen drinks(03.04
processed nuts and

04.01.02.05 seeds 0.025
bakery food
06.07 0.025
table sweeteners
07.01 0.025
Beverage (14.01
water excluded)

GB 2760-2014
solid drinks
calcium carbonate
CNS No. 13.006
INS No. 170i
No.
wheat flour
06.03.01 0.03
potassium carbonate
CNS No. 01.301
INS No. 501i
No.

(e.g. noodles and
infant and young children

13.01 formula as appropriate
magnesium carbonate
CNS No. 13.005
INS No. 504i
Function: flour treatment agent, leavening agent, stabilizer, anti-caking agent
No.

GB 2760-2014
wheat flour
06.03.01 1.5
solid drinks
14.06 10.0
sodium carbonate
CNS No. 01.302
INS No. 500i
No.
rice products (fermented As appropriate

06.02.02 rice products only)
as appropriate
06.03.02.01 raw or wet flour product
(e.g. noodles and wrappers
shao-mai)

06.03.02.02
ammonium hydrogen carbonate

CNS No. 06.002
INS No. 503 ii
No.

13.02.01 children grain
supplementary food
potassium hydrogen carbonate
CNS No. 01.307
INS No. 501ii

GB 2760-2014
No.

sodium hydrogen carbonate

CNS No. 06.001
INS No. 500ii
No.
rice products as appropriate

06.02.02 (fermented rice
products only)
13.02.01 children grain
supplementary food
sodium sesquicarbonate
CNS No. 01.305
INS No. 500iii
No.
milk and milk products as appropriate Goat milk only

01.0 (01.01.01, 01.01.02 and
13.0 related products
excluded)
07.02
07.03
sodium saccharin
CNS No. 19.001
INS No. 954
Function: sweetener, flavor enhancer

GB 2760-2014
No.
03.0 frozen drinks(except 0.15 by saccharin
03.04 edible ice)
04.01.02.02 dried fruit (dried mango 5.0 by saccharin
and dried fig only)
04.01.02.05 jam 0.2 by saccharin
04.01.02.08 preserved cool fruit 1.0 by saccharin
04.01.02.08.02 cool fruit 5.0 by saccharin
04.01.02.08.04 pickling fruits 5.0 by saccharin
04.01.02.08.05 fruitcake 5.0 by saccharin
04.02.02.03 pickled vegetables 0.15 by saccharin
04.04.01.05 new bean products (soy 1.0 by saccharin
protein puffed food, bean
vegetarian meat, etc.)
04.04.01.06 cooked beans 1.0 by saccharin
04.05.02.01.01 cooked nuts and seeds 1.2 by saccharin
with shell
04.05.02.01.02 unshelled cooked nuts and 1.0 by saccharin
seeds
12.10 compound seasoning 0.15 by saccharin

GB 2760-2014
15.02 assembled alcoholic drinks 0.15 by saccharin
tertiary butylhydroquinone(TBHQ)
CNS No. 04.007
INS No. 319
No.

02.0 products 0.2

02.01 0.2
cooked nuts and seeds By content in the fats

04.05.02.01 0.2

04.05.02.03 0.2

06.03.02.05 0.2

06.07 products 0.2
mooncake By content in the fats

07.02.03 0.2

07.03 0.2
bakery food fillings and By content in the fats

cured meat products By content in the fats

08.02.02 (e.g. bacon, cured meat, 0.2
dried salted duck,
chinese ham and
sausage)
freeze drying
16.06 0.2
alitame
CNS No. 19.013
INS No. 956
Function: sweetener
GB 2760-2014
No.
03.0 03.04 edible ice) 0.1
pickling fruits
04.01.02.08.04 0.3
gum-based candy
05.02.01 0.3
table sweeteners 0.15g/serving

11.04
water)
solid drinks
jelly
jelly powder
aspartame
CNS No. 19.004
INS No. 951
Function: sweetener
No.
modified milk
01.01.03 0.6

01.02.02 1.0

single cream (unsalted cream and

01.05 its similar 1.0
products)(01.05.01single cream

GB 2760-2014
excluded)
uncured cheese
01.06.01 1.0
cheese analogues
01.06.05 1.0

01.07 prefabricated product with milk as 1.0
the major ingredient (ice cream
and flavored fermented milk
excluded)
fat emulsion products except
02.03 those in 02.02, including mixed 1.0
and (or) flavored fat emulsion
products
fat desserts
02.04 1.0
frozen drinks(03.04 edible ice

03.0 excluded) 1.0
frozen fruits
04.01.02.01 2.0
dried fruit
04.01.02.02 2.0
vinegar, oil and desalinization

04.01.02.03 fruit 0.3
canned fruits
04.01.02.04 1.0
jam
04.01.02.05 1.0
puree
04.01.02.06 1.0
jam except those in 04.01.02.05

04.01.02.07 (e.g. Indian chutney) 1.0

04.01.02.08 2.0
decorative fruit and vegetables

04.01.02.09 1.0
fruit dessert, including fruity

04.01.02.10 liquid desserts 1.0

04.01.02.11 1.0

04.01.02.12 1.0

GB 2760-2014
frozen vegetables
04.02.02.01 1.0
dried vegetables
04.02.02.02 1.0
pickled vegetables
04.02.02.03 0.3
canned vegetables
04.02.02.04 1.0
vegetable paste (sauce), except

04.02.02.05 tomato sauce 1.0
fermented vegetable products

04.02.02.06 2.5
boiled or fried vegetables

04.02.02.07 1.0
other processed vegetables

04.02.02.08 1.0
pickled edible mushrooms and

04.03.02.03 algae 0.3
canned edible mushrooms and

04.03.02.04 algae 1.0

04.03.02.05 1.0


04.05.02 0.5
cocoa products, chocolate and

05.01 chocolate products including 3.0
substitute and its products
gum-based candy
05.02.01 10.0
other candies except gum-based

05.02.02 candy 3.0
decorative candy (e.g. processing

05.04 technology and model, or cake 1.0
decoration), cresting (non-fruit
instant grains, including rolled
06.06 oats(slice) 1.0
cereal and starchy desserts (e.g.

06.09 rice pudding, tapioca pudding) 1.0

GB 2760-2014
bread
07.01 4.0
Pastry
07.02 1.7
biscuit
07.03 1.7
bakery food fillings and surface

07.04 battering 1.0
Other bakery food

07.05 1.7
frozen battering products

09.02.02 0.3
frozen minced fish products

09.02.03 (including fish ball, etc.) 0.3
09.03 products(semi-finished products) 0.3
cooked aquatic products (directly

09.04 edible) 0.3
canned aquatic products

09.05 0.3
other egg products

10.04 1.0

11.04
flavored syrup 3.0

11.05
vinegar 3.0
12.03
solid compound seasoning 2.0

12.10.01
semisolidcompound seasoning 2.0

12.10.02

12.10.03 (12.03 and 12.04 excluded )
fruit and vegetable juice (syrup) 0.6
14.02.03 drinks usage can be increased
for solid drinks

GB 2760-2014
protein beverage 0.6
for solid drinks

for solid drinks

14.05 beverages 0.6 usage can be increased
for solid drinks
tbeverages for special purposes

for solid drinks

for solid drinks
jelly 1.0
for jelly powder
puffed food 0.5

16.06
aspartame-acesulfame salt
CNS No. 19.021
INS No. 962

GB 2760-2014
Function: sweetener
No.

01.02.02 0.79
frozen drinks(03.04
canned fruits
04.01.02.04 0.35
preserves
04.01.02.08.01 0.35
pickled vegetables
04.02.02.03 0.20
candy
05.02 4.5
gum-based candy
05.02.01 5.0

06.04.02.01 0.35
table sweeteners 0.09

11.04
condiment 1.13
12.0
soy sauce 2.0

12.04
Beverage 0.68
14.0 (14.01packaged usage can be increased
drinking water
excluded) according to dilutions for
solid drinks
natural amaranthus red

CNS No. 08.130
INS No. —
Function：colorant
No.

GB 2760-2014
04.01.02.08 0.25

04.01.02.09 vegetables 0.25
candy
05.02 0.25
07.02.04 pastry 0.25
fruit and vegetable usage can be increased

14.02.03 juice (syrup) drinks 0.25 according to dilutions for
solid drinks
carbonated beverage
14.04 0.25
flavored usage can be increased

14.08 beverages(fruit 0.25 according to dilutions for
flaovored beverage solid drinks
only)
assembled alcoholic
15.02 drinks 0.25
jelly usage can be increased

16.01 0.25 according to dilutions for
jelly powder
sesbania gum
CNS No. 20.021
INS No. —
No.

03.01 5.0

06.03.02.02 2.0

06.07 products 2.0
bread
07.01 2.0


GB 2760-2014
solid drinks
steviol glycosides
CNS No. 19.008
INS No. 960
Function：sweetener
Food Classification Food Name Maximum Limits（g/kg） Note
No.
flavored fermented milk 0.2

01.02.02 By steviol
frozen drinks(03.04 0.5

03.0 edible ice excluded) By steviol
preserved cool fruit 3.3

04.01.02.08 By steviol
cooked nuts and seeds 1.0

04.05.02.01 By steviol
candy 3.5
05.02 By steviol
pastry 0.33
07.02 By steviol
table sweeteners 0.05g/serving

11.04 By steviol
condiment 0.35
12.0 By steviol
beverage(except 14.01 0.2

14.0 packaged drinking By steviol, usage can be
water)
jelly 0.5
16.01 By steviol, usage can be
puffed food 0.17

16.06 By steviol

GB 2760-2014
tea products (including 10.0
16.02.02 flavored tea and By steviol
substituting tea)
dehydroacetic acid, sodium dehydroacetate
CNS No. 17.009(i), 17.009 (ii)
INS No. 265, 266
No.
butter and concentrated By dehydroacetic acid

02.02.01.01 butter 0.3
pickled vegetables
04.02.02.03 1.0 By dehydroacetic acid
pickled edible
04.03.02.03 mushrooms and algae 0.3 By dehydroacetic acid
Fermented bean
04.04.02 products 0.3 By dehydroacetic acid
starch products
06.05.02 1.0 By dehydroacetic acid
bread
07.01 0.5 By dehydroacetic acid
pastry

07.04 surface battering 0.5 By dehydroacetic acid
prefabricated meat
08.02 products 0.5 By dehydroacetic acid
cooked meat product

compound seasoning

14.02.01 (syrup) 0.3 By dehydroacetic acid, usage
can be increased according
deacetylated chitin(chitosan)
CNS No. 20.026
GB 2760-2014
INS No. —
Function: thickener, coating agent
No.
western pork
08.03.04 ham(grilled , smoked, 6.0
meat sausage
08.03.05 6.0
microcrystalline cellulose
CNS No. 02.005
INS No. 460i
Function: stabilizer
No.

01.05.01
vitamine E (dl-α-tocopherol , d-α- tocopherol ,mixed tocopherol concentrate)

CNS No. 04.016
INS No. 307
Function：antioxidant
No.
modified milk 0.2

01.01.03
anhydrous fat and oil as appropriate

02.01
cooked nuts and By content in facts

seeds only)
fried flour products By content in facts
06.03.02.05 0.2


GB 2760-2014
Instant rice & flour
06.07 products 0.2

12.10

solid drinks
protein beverage
14.03 0.2
other carbonated
14.04.02 beverage 0.2 usage can be increased
solid drinks
tea , coffee and

14.05 vegetable beverages 0.2 usage can be increased
solid drinks
protein solid beverages

14.06.02 0.2

14.07 purposes 0.2 usage can be increased
solid drinks
flavored beverages
solid drinks
puffed food By content in fats

16.06 0.2
stabilized chlorine dioxide

GB 2760-2014
CNS No. 17.028
INS No. 926
No.

04.01.01.02 treatment 0.01


09.0 products (including fish, 0.05
processed products) (for fish
processing only)
amaranth,amaranth aluminum lake
CNS No. 08.001
INS No. 123
Function: colorant
No.
frozen drinks(except By amaranth

03.0 03.04 edible ice) 0.025
jam
04.01.02.05 0.3 By amaranth

04.01.02.08 0.05 By amaranth

04.01.02.09 vegetables 0.1 By amaranth
pickled vegetables
04.02.02.03 0.05 By amaranth
cocoa products,
05.0 chocolate and chocolate 0.05 By amaranth
products (including
products) and candy

GB 2760-2014
07.02.04 pastry 0.05 By amaranth

07.04 surface 0.05 By amaranth
battering(sandwich
biscuit only)
11.05.01 0.3 By amaranth
solid soup bases

12.10.01.01 0.2 By amaranth
fruit and vegetable juice By amaranth, usage can be

14.02.03 (syrup) drinks 0.05 increased according to
dilutions for sugary fruit and
vegetable juice (syrup)
drinks
carbonated beverage By amaranth
14.04 0.05
14.08 flaovored beverage only) 0.05 By amaranth, usage can be
dilutions for sugary drinks
solid drinks
14.06 0.05 By amaranth, usage can be
dilutions
assembled alcoholic By amaranth

15.02 drinks 0.05
jelly
16.01 0.05 By amaranth, usage can be
acorn shell brown

CNS No. 08.126
INS No. —
Function: colorant

GB 2760-2014
No.
14.04.01.01 cola carbonated 1.0 Usage can be increased
beverage according to dilutions for
solid drinks
drinks
sodium nitrate, potassium nitrate

CNS No. 09.001, 09.003
INS No. 251, 252
Function: color fixative, preservative
No.
cured meat products By sodium(potassium)

08.02.02 (e.g. bacon, cured meat, 0.5 nitrate, residual amount≤
dried salted duck, 30mg/kg
chinese ham and
sausage)
sauce stewed meat
08.03.01 products 0.5 By sodium(potassium)
nitrate, residual amount≤
30mg/kg
smoked, roasted and

08.03.02 baked meat 0.5 By sodium(potassium)
30mg/kg
fried meat
08.03.03 0.5 By sodium(potassium)

GB 2760-2014
30mg/kg
western pork
08.03.04 ham(grilled , smoked, 0.5 By sodium(potassium)
30mg/kg
meat sausage
08.03.05 0.5 By sodium(potassium)
30mg/kg
fermented meat
08.03.06 products 0.5 By sodium(potassium)
30mg/kg
octyl and decyl glycerate

CNS No. 10.018
INS No. —
No.
milk powder (including as appropriate

01.03 sugar milk powder) and
modified products (pure
milk powder excluded)
hydrogenated vegetable oil as appropriate
02.01.01.02
ice cream, ice cream bar as appropriate

03.01


GB 2760-2014
14.0 packaged drinking water) Usage can be increased
for solid drinks
starch sodium octenyl succinate (sodium starch octenyl succinate)

CNS No. 10.030
INS No. 1450
Function: emulsifier, others
Food Classification Food Name Maximum Limits（g/kg） Note
No.

01.05.01
infant formula 1.0

13.01.01 As carrier for DHA/ARA, by
instant foods
follow-up infant and 50.0

13.01.02 young children formula As carrier for DHA/ARA, by
instant foods
infant formula for special 150.0

13.01.03 medical purpose The max limit limited to
powder products only, usage
can be increased according to
dilutions for liquid products
new red,new red aluminum lake

CNS No. 08.004
INS No. —
Function: colorant

GB 2760-2014
No.
04.01.02.08.02 cool fruit 0.05 By new red
04.01.02.09 decorative fruit and 0.1 By new red
vegetables
05.0 cocoa products, chocolate 0.05 By new red
(05.01.01 cocoa products
excluded)
07.02.04 color decorations of pastry 0.05 By new red
14.02.03 fruit and vegetable juice 0.05 By new red, usage can be
(syrup) drinks increased according to
14.04 carbonated beverage 0.05 By new red, usage can be
14.08 flavored beverages(fruit 0.05 By new red, usage can be
flaovored beverage only) increased according to

GB 2760-2014
15.02 assembled alcoholic drinks 0.05 By new red
linseed gum
CNS No. 20.020
INS No. —
Function: thickener
No.

03.01 0.3

06.03.02.02 1.5
cooked meat product

08.03 5.0
solid drinks
potassium ferrocyanide, sodium ferrocyanide

CNS No. 02.001, 02.008
INS No. 536, 535
No.
salt and salt substitutes By ferrocyanide

12.01 0.01
sodium nitrite, potassium nitrite

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

GB 2760-2014
No.
cured meat products By sodium nitrite, residual

08.02.02 (e.g. bacon, cured meat, 0.15 amount≤
dried salted duck,
chinese ham and 30mg/kg
sausage)
sauce stewed meat By sodium nitrite, residual
08.03.01 products 0.15 amount≤
30mg/kg
smoked, roasted and By sodium nitrite, residual
08.03.02 baked meat 0.15 amount≤
30mg/kg
fried meat By sodium nitrite, residual

08.03.03 0.15 amount≤
30mg/kg
western pork By sodium nitrite, residual
08.03.04 ham(grilled , smoked, 0.15 amount≤
30mg/kg
meat sausage By sodium nitrite, residual

08.03.05 0.15 amount≤
30mg/kg
fermented meat By sodium nitrite, residual
08.03.06 products 0.15 amount≤
30mg/kg
canned meat By sodium nitrite, residual

08.03.08 0.15 amount≤
30mg/kg
carmine cochineal
CNS No. 08.145
INS No. 120
Function: colorant
No.
flavored fermented milk By carminic acid

01.02.02 0.05

01.03.02 modified cream powder 0.6 By carminic acid

GB 2760-2014
01.04.02 (including sweetened 0.15 By carminic acid
01.06 cheese and their similar 0.1 By carminic acid
products
03.0 edible ice) 0.15 By carminic acid
jam
04.01.02.05 0.6 By carminic acid

04.05.02.01 nuts and seeds only) 0.1 By carminic acid

05.01.03 substitute and 0.3 By carminic acid
chocolate-like products with
candy
05.02 0.3 By carminic acid
panada (used to coat fish or 0.5

06.03.02.04 poultry for example) , By carminic acid
powder
starch ball 1.0
06.05.02.04 By carminic acid

06.06 rolled oats(slice) 0.2 By carminic acid

bakery food
cooked meat product

compound seasoning
semisolidcompound
12.10.02 seasoning 0.05 By carminic acid
beverage(except 14.01 By carminic acid, usage

14.0 packaged drinking water) 0.6 can be increased
solid drinks
assembled alcoholic drinks By carminic acid
15.02 0.25

GB 2760-2014
jelly By carminic acid, usage
jelly powder
puffed food By carminic acid
16.06 0.1
ponceau 4R, ponceau 4R aluminum lake

CNS No. 08.002
INS No. 124
Function: colorant
No.
modified milk By ponceau 4R

01.01.03 0.05

01.02.02 0.05 By ponceau 4R

01.03.02 modified cream powder 0.15 By ponceau 4R

01.04.02 (including sweetened 0.05 By ponceau 4R
03.0 edible ice) 0.05 By ponceau 4R
canned fruits
04.01.02.04 0.1 By ponceau 4R
jam
04.01.02.05 0.5 By ponceau 4R

04.01.02.08 0.05 By ponceau 4R

04.01.02.09 vegetables 0.1 By ponceau 4R
pickled vegetables
04.02.02.03 0.05 By ponceau 4R

05.0 and chocolate products 0.05 By ponceau 4R
(05.04 decorative candy,
cresting and sweet juice
GB 2760-2014
excluded)
05.03 chocolate products 0.1 By ponceau 4R

06.05.02.02 0.05 By ponceau 4R

07.02.04 0.05 By ponceau 4R

07.04 surface battering (biscuit 0.05 By ponceau 4R
filling and cake filling only)
edible animal casing
08.04 0.025 By ponceau 4R
flavored syrup

11.05.01 0.5 By ponceau 4R
semisolid compound
12.10.02 seasoning (12.10.02.01 0.5 By ponceau 4R
mayonnaise, salad dressing
excluded)
mayonnaise, salad dressing
12.10.02.01 0.2 By ponceau 4R
fruit and vegetable juice By ponceau 4R, usage

14.02.03 (syrup) drinks 0.05 can be increased
for solid drinks
milk beverages By ponceau 4R, usage
14.03.01 0.05 can be increased
for solid drinks
vegetable protein drinks By ponceau 4R, usage
14.03.02 0.025 can be increased
for solid drinks
carbonated beverage By ponceau 4R
14.04 0.05
flavored beverages(fruit By ponceau 4R, usage

14.08 flaovored beverage only) 0.05 can be increased
for solid drinks
assembled alcoholic drinks By ponceau 4R
15.02 0.05
jelly By ponceau 4R, usage


GB 2760-2014
for jelly powder
collagen protein casing
puffed food
annatto extract
CNS No. 08.144
INS No. 160b
Function: colorant
No.
cured cheese
01.06.02 0.6
reproduced cheese
01.06.04 0.6
margarine and similar

02.02.01.02 products (e.g. mixed 0.05
product of butter and
margraine)

jam
04.01.02.05 0.6

05.01.02 products, and cocoa 0.025
products except those in
05.01.01
05.01.03 substitute and 0.6
chocolate-like products with
candy
05.02 0.6

powder
starch ball
06.05.02.04 0.15

GB 2760-2014

06.07 0.012
bakery food
07.0 0.6

hams)
meat sausage
08.03.05 0.025
compound seasoning
12.10 0.1
beverage (14.01 packaged

14.0 drinking water excluded) 0.6 usage can be increased
solid drinks
Jelly
jelly powder
puffed food
16.06 0.01
hydrochloric acid
CNS No. 01.108
INS No. 507
No.
mayonnaise, salad as appropriate

12.10.02.01 dressing
mynica red
CNS No. 08.149
INS No. —
Function: colorant

GB 2760-2014
No.
03.0 03.04 edible ice) 0.2
candy
05.02 0.2
07.02.04 pastry 0.2
Beverage (14.01
14.0 packaged drinking water 0.1 usage can be increased
excluded)
solid drinks

15.03.03 (formulated fruit 0.2
alcoholic beverage only)
jelly
jelly powder
iron oxide black, iron oxide red

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

lutein
CNS No. 08.146
INS No. 161b
Function: colorant

GB 2760-2014
No.

milk as the major
excluded)
jam
04.01.02.05 0.05
candy
05.02 0.15

06.04.02.01 0.05

06.07 products 0.15

06.08 products 0.1
cereal and starchy

06.09 desserts (e.g. rice 0.05
pudding, tapioca
pudding)(canned cereal
dessert only)
bakery food
07.0 0.15
solid drinks
jelly
jelly powder
copper chlorophyll
CNS No. 08.153
INS No. 14li
Function: colorant
GB 2760-2014
No.
single cream
01.05.01 As appropriate
candy
05.02 As appropriate
bakery food
07.0 As appropriate
chlorophyllin copper complex, sodium and potassium salts

CNS No. 08.009
INS No. 141ii
Function: colorant
No.

canned vegetables
04.02.02.04 0.5
cooked beans
04.04.01.06 0.5

04.05.02 0.5
candy
05.02 0.5
starch ball
06.05.02.04 0.5
bakery food
07.0 0.5
14.0 Beverage (14.01 packaged 0.5 Only chlorophyllin copper
drinking water excluded) complex can be used,

GB 2760-2014
solid drinks
14.02.03 fruit and vegetable juice as appropriate usage can be increased
solid drinks
drinks
jelly powder
carbon dioxide
CNS No. 17.034
INS No. —
Function：preservative
No.
14.04 carbonated beverage as appropriate usage can be increased
solid drinks
Other fermented liquors
(aerate)
disodium ethylene-diamine-tetra-acetate
CNS No. 18.005
INS No. 386
Function: stabilizer, coagulator, antioxidant, preservative

GB 2760-2014
No.
jam
04.01.02.05 0.07
preserved fruit (preserved

04.01.02.08.03 sweet potato only) 0.25
pickled vegetables
04.02.02.03 0.25
canned vegetables
04.02.02.04 0.25
vegetable paste (sauce),

04.02.02.05 except tomato sauce 0.07

04.05.02.03 0.25

06.04.02.01 0.25
compound seasoning
12.10 0.075
14.0 beverage(except 14.01 0.03 usage can be increased
packaged drinking water) according to dilutions for
solid drinks
calcium disodium ethylene-diamine-tetra-acetate

CNS No. 04.020
INS No. 385
No.
compound seasoning
12.10 0.075
sodium acetate
CNS No. 00.013
INS No. 262i
Function: acidity regulator, preservative

GB 2760-2014
No.
compound seasoning
12.10 10.0
puffed food
16.06 1.0
acesulfame potassium
CNS No. 19.011
INS No. 950
Function: sweetener
No.

01.02.02 0.35
instant flavored food or

01.07 its prefabricated product 0.3
with milk as the major
excluded) (milk base
canned dessert only)
03.0 03.04 edible ice) 0.3
canned fruits
04.01.02.04 0.3
jam
04.01.02.05 0.3
preserves
04.01.02.08.01 0.3
pickled vegetables
04.02.02.03 0.3
processed edible
04.03.02 mushrooms and algae 0.3

04.05.02.01 3.0
candy
05.02 2.0

GB 2760-2014
gum-based candy
05.02.01 4.0

06.04.02.01 0.3
other cereal products

06.04.02.02 (black sesame soup only) 0.3
cereal and starchy

06.09 desserts (canned cereal 0.3
dessert only)
bakery food
07.0 0.3
table sweeteners 0.04 g/serving

11.04
condiment
12.0 0.5
soy sauce
12.04 1.0
solid drinks
jelly
jelly powder
ethoxy quin
CNS No. 17.010
INS No. —
Food Classification Food Name Maximum Limit Note
No.
fresh fruits with surface as appropriate Residual amount≤1mg/kg

04.01.01.02 treatment
isomerized lactose syrup
CNS No. 00.003

GB 2760-2014
INS No. —
Function: others
No.
milk powder (including

modified products
biscuit
07.03 2.0
infant and young

13.01 children formula 15.0
water)
solid drinks
D-isoascorbic acid (erythorbic acid), sodium D-isoascorbate

CNS No. 04.004, 04.018
INS No. 315, 316
Function: antioxidant, color fixative
No.
fruit and vegetable juice Usage can be increased

14.02.02 concentrate (syrup) As appropriate according to dilutions for
solid drinks
wine By ascorbic acid
15.03.01 0.15
isomaltulose (palatinose)
CNS No. 19.003
INS No. —
Function: sweetener
No.

GB 2760-2014
modified milk


canned fruits as appropriate
04.01.02.04
jam as appropriate
04.01.02.05
preserved cool fruit as appropriate

04.01.02.08
05.02
other cereal products as appropriate

06.04.02.02
07.01
07.02
07.03

14.0 packaged drinking Usage can be increased
water)
according to dillutions for
solid drinks

15.02 drinks
stearic acid (octadecanoic acid)
CNS No. 14.009
INS No. 570
Function: coating agent, chewing gum base
No.
cocoa products,
products (including

GB 2760-2014
products) and candy
calcium stearate
CNS No. 10.039
INS No. 470
Function: emulsifier, anti-caking agent
No.
12.09.01 spice and spice powder 20.0
solid compound
12.10.01 seasoning 20.0
potassium stearate
CNS No. 10.028
INS No. 470
No.
pastry
07.02 0.18
spice and spice powder

12.09.01 20.0
magnesium stearate
CNS No. 02.006
INS No. 470
No.

04.01.02.08 0.8
cocoa products, as appropriate

05.0 chocolate and chocolate
products (including
GB 2760-2014
products) and candy
sodium stearoyl lactylate, calcium stearoyl lactylate
CNS No. 10.011, 10.009
INS No. 481i, 482i
Function: emulsifier, stabilizer
No.
01.01.03 modified milk 2.0
01.02.02 flavored fermented milk 2.0
single cream
01.05.01 5.0
modified single cream

01.05.03 5.0
single cream analogues

01.05.04 5.0
vegetable oil
02.01.01 0.3


02.03 except those in 02.02, 5.0
products

03.01 2.0
jam
04.01.02.05 2.0
dried vegetables
04.02.02.02 (dehydrated potato flour 2.0
only)
and model, or cake
sweet juice

GB 2760-2014
special wheat flour (e.g.
06.03.01.02 self raising flour and 2.0
dumpling flour)
06.03.02.01 (e.g. noodles and 2.0
fermented flour product
06.03.02.03 2.0
bread
07.01 2.0
pastry
07.02 2.0
biscuit
07.03 2.0
meat sausage
08.03.05 2.0
flavored syrup
11.05 2.0
protein beverage
14.03 2.0 Usage can be increased
solid drinks
tea, coffee and vegetable

14.05 beverages 2.0 Usage can be increased
solid drinks

14.07 purposes 2.0 Usage can be increased
solid drinks
flavored beverages
14.08 2.0 Usage can be increased

GB 2760-2014
solid drinks
allura red,allura aluminum lake

CNS No. 08.012
INS No. 129
Function：colorant
No.
frozen drinks(except By allura red

03.0 03.04 edible ice) 0.07
dried fruit (dried apple By allura red, as color and

04.01.02.02 only) 0.07 flavor agent for oatmeal
04.01.02.09 vegetables 0.05 By allura red
cooked beans
04.04.01.06 0.1 By allura red
processed nuts and

04.05.02 seeds 0.1 By allura red
cocoa products,
05.0 chocolate and chocolate 0.3 By allura red
products (including
products) and candy
starch ball
06.05.02.04 0.2 By allura red

06.06 rolled oats(slice) (cocoa 0.07 By allura red
cornflake only)
07.02.04 pastry 0.05 By allura red

07.04 surface 0.1 By allura red
battering(sandwich
biscuit only)
western pork
08.03.04 ham(grilled , smoked, 0.025 By allura red
meat sausage
08.03.05 0.015 By allura red

GB 2760-2014
edible animal casing
08.04 0.05 By allura red
flavored syrup
11.05 0.3 By allura red
solid compound
12.10.01 seasoning 0.04 By allura red
semisolid compound
12.10.02 seasoning (12.10.02.01 0.5 By allura red
mayonnaise, salad
dressing excluded)
beverage(except 14.01 By allura red, usage can be
assembled alcoholic only allura red can be used
15.02 drinks 0.05
jelly By allura red, usage can be

collagen protein casing By allura red
16.03 0.05
puffed food only allura red can be used

16.06 0.1
corn yellow
CNS No. 08.116
INS No. —
Function: colorant
No. Limits(g/kg)
02.01.01.02 oil 5.0
candy
05.02 5.0
cowberry red
CNS No. 08.105
INS No. —
Function: colorant
No.

GB 2760-2014
as appropriate
14.02.03 fruit and vegetable juice usage can be increased
(syrup) drinks according to dilutions for solid
drinks

14.08 flaovored beverage only) usage can be increased
drinks
spirulina blue (algae blue, lina blue)

CNS No. 08.137
INS No. —
Function：colorant
No. Limits(g/kg)
03.04 edible ice)
05.02 candy 0.8
12.09.01 spice and spice powder 0.8
14.02.03 fruit and vegetable juice 0.8 usage can be increased
(syrup) drinks according to dilutions for solid
drinks
14.08 flavored beverages 0.8 usage can be increased
(fruit flaovored beverage according to dilutions for solid

GB 2760-2014
only) drinks
drinks
gleditsia sinenis lam gum

CNS No. 20.029
INS No. —
Function: thickener
No. Limits(g/kg)

03.01 4.0
special wheat flour (e.g.

06.03.01.02 self raising flour and 4.0
dumpling flour)
condiment
12.0 4.0
drinks
sucrose esters of fatty acid

CNS No. 10.001
INS No. 473
No.
modified milk
01.01.03 3.0


GB 2760-2014
products)
02.01 10.0


02.03 except those in 02.02, 10.0
products
frozen drinks(03.04 edible
03.0 ice excluded) 1.5

04.01.01.02 treatment 1.5
jam
04.01.02.05 5.0

special wheat flour (e.g. self
06.03.01.02 raising flour and dumpling 5.0
flour)
06.03.02.01 (e.g. noodles and wrappers 4.0
shao-mai)
06.03.02.02 4.0

powder
06.04.02.01 1.5

06.07 4.0
bakery food
07.0 3.0
meat and meat products

08.0 1.5

GB 2760-2014
fresh eggs
10.01 1.5 For egg preservation
flavored syrup
11.05 5.0
condiment
12.0 5.0
solid drinks
jelly
jelly powder
other (emulsified natural

16.07 pigment only) 10.0
other (instant cooked food

16.07 only) 5.0
gardenia yellow
CNS No. 08.112
INS No. —
Function： colorant
No. Limits(g/kg)
02.02.01.02 margarine and similar 1.5
products (e.g. mixed
product of butter and
margraine)


GB 2760-2014
preserves
04.01.02.08.01 0.3
pickled vegetables
04.02.02.03 1.5
cooked nuts and

04.05.02.01 seeds(fried nuts and seeds 1.5
only)
04.05.02.03 0.3

06.03.02.01 (e.g. noodles and wrappers 1.0
shao-mai)
06.03.02.02 0.3

06.07 1.5
cereal fillings
06.10 1.5
pastry
07.02 0.9
biscuit
07.03 1.5

cooked meat product

08.03 (cooked poultry only) 1.5
condiment (12.01 salt and

12.0 salt substitutes excluded) 1.5

solid drinks
14.06 1.5
14.08 flaovored beverage only) 0.3

GB 2760-2014
15.02 0.3
jelly
jelly powder
puffed food
16.06 0.3
gardenia blue
CNS No. 08.123
INS No. —
Function：colorant
No. Limits(g/kg)
03.04 edible ice)
jam
04.01.02.05 0.3
pickled vegetables
04.02.02.03 0.5
cooked nuts and

seeds only)
candy
05.02 0.3

06.07 products 0.5
cereal fillings
06.10 0.5
bakery food
07.0 1.0
12.0 condiment (12.01 salt 0.5

GB 2760-2014
and salt substitutes
excluded)

14.02 0.5
protein beverage
14.03 0.5
solid drinks
14.06 0.5
14.08 flaovored beverage only) 0.2
assembled alcoholic
15.02 drinks 0.2
puffed food
16.06 0.5
phytic acid（inositol hexaphosphoric acid）, sodium phytate

CNS No. 04.006
INS No. —
No. Limits(g/kg)
02.01 anhydrous fat and oil 0.2
04.01.02 processed fruits 0.2
04.02.02 processed vegetable 0.2
05.04 decorative candy (e.g. 0.2
processing technology and
cresting (non-fruit material)
and sweet juice

GB 2760-2014
08.02.02 cured meat products (e.g. 0.2
bacon, cured meat, dried
and sausage)
08.03.01 sauce stewed meat products 0.2
08.03.02 smoked, roasted and baked 0.2
meat
08.03.03 fried meat 0.2
08.03.04 western pork ham(grilled , 0.2
smoked, and cured pork
hams)
08.03.05 meat sausage 0.2
08.03.06 fermented meat products 0.2
09.01 fresh aquatic products as appropriate Residual amount≤20mg/kg
(shrimp only)
11.05 flavored syrup 0.2
14.02.03 fruit and vegetable juice 0.2 Usage can be increased
solid drinks
vegetable carbon,carbon black

CNS No. 08.138

GB 2760-2014
INS No. 153
Function: colorant
No. Limits(g/kg)
03.0 frozen drinks (03.04 5.0
edible ice only)
05.02 candy 5.0
06.05.02.04 starch ball 1.5
07.02 pastry 5.0
07.03 biscuit 5.0
antioxidant of bamboo leaves

CNS No. 04.019
INS No. —
No.

02.01 0.5

04.05.02.01 nuts and seeds only) 0.5

06.03.02.05 0.5

bakery food
07.0 0.5
cured meat products (e.g.

and sausage)

GB 2760-2014
sauce stewed meat products
08.03.01 0.5
smoked, roasted and baked

08.03.02 meat 0.5
fried meat
08.03.03 0.5

hams)
meat sausage
08.03.05 0.5

08.03.06 0.5
09.0 aquatic food and their 0.5
products (including fish,
processed products)

14.02.03 (syrup) drinks 0.5 Usage can be increased
solid drinks
tea beverage
14.05.01 0.5 Usage can be increased
solid drinks
puffed food
16.06 0.5
gromwell red
CNS No. 08.140
GB 2760-2014
INS No. —
Function: colorant
No. Limits(g/kg)
03.0 03.04 edible ice) 0.1
pastry
07.02 0.9
biscuit
07.03 0.1


drinks
14.08 flaovored beverage only) 0.1 usage can be increased
drinks

15.03.03 0.1 第115页
purple sweet potato colour

CNS No. 08.154
INS No. –
Function: colorant
No. Limits(g/kg)
03.0 03.04 edible ice) 0.2
candy
05.02 0.1

GB 2760-2014
07.02.04 pastry 0.2

drinks
assembled alcoholic
15.02 drinks 0.2
shellac
CNS No. 14.001
INS No. 904
Function：coating agent, chewing gum base
No.
04.01.01.02 fresh fruits with surface 0.5
treatment (citrus only)
04.01.01.02 fresh fruits with surface 0.4
treatment (apple only)
05.01 cocoa products, chocolate 0.2
its products
gum-based candy
05.02.01 3.0


GB 2760-2014
wafer biscuit
07.03.02 0.2
lac dye red (lac red)

CNS No. 08.104
INS No. —
Function：colorant
No. Limits(g/kg)
jam
04.01.02.05 0.5
05.0 cocoa products, chocolate 0.5
07.04 bakery food fillings and 0.5
surface battering(flavored
pie fillings only)
compound seasoning
12.10 0.5
14.02.03 fruit and vegetable juice 0.5 usage can be increased
solid drinks
carbonated beverage

GB 2760-2014
drinks
14.08 flavored beverages(fruit 0.5 usage can be increased
flaovored beverage only) according to dilutions for
solid drinks

15.02 0.5
Table A.2 List of food additives that can be used in various types of foods with appropriate dose
according to the manufacturing needs
Serial No. Food Additive CNS No English name INS No. Function
1 5‘- 呈味核苷酸二钠 12.004 disodium 5'-ribonucleotide 635 food enhancer
(又名呈味核苷酸二
钠)
2 5‘-肌苷酸二钠 12.003 disodium 5'-inosinate 631 food enhancer
3 5‘-鸟苷酸二钠 12.002 disodium 5'-guanylate 627 food enhancer
4 D- 异抗坏血酸及其 04.004, d-isoascorbic acid (erythorbic 315, 316 antioxidant
钠盐
04.018 acid), sodium d-isoascorbate
5 DL-苹果酸钠 01.309 DL-disodium malate - acidity regulator
6 L-苹果酸 01.104 L-malic acid - acidity regulator
7 DL-苹果酸 01.309 DL-malic acid - acidity regulator

GB 2760-2014
8 α-环状糊精 18.011 alpha-cyclodextrin 457 stabilizer,
thickener
9 γ-环状糊精 18.012 gamma-cyclodextrin 458 stabilizer,
thickener
阿拉伯胶
10 20.008 arabic gum 414 thickener
半乳甘露聚糖 —
11 00.014 galactomannan other
冰乙酸（又名名醋酸）
12 01.107 acetic acid 260 acidity regulator
冰乙酸（低压羰基化 —
13 01.112 acetic acid acidity regulator
法）
—
14 赤藓糖醇a 19.018 erythritol sweetener
醋酸酯淀粉
15 20.039 starch acetate 1420 thickener
单，双甘油脂肪酸酯
16 10.006 mono- and diglycerides of fatty 471 emulsifier
（油酸、亚油酸、亚
麻酸、棕榈酸、山嵛
acids
酸、硬脂酸、月桂酸）
改性大豆磷脂 —
17 10.019 modified soybean phospholipid emulsifier
柑橘黄 —
18 08.143 orange yellow colorant
甘油（又名丙三醇）
19 15.014 glycerine (glycerol) 422 humectant,
emulsifier
高粱红 —
20 08.115 sorghum red colorant
谷氨酸钠
21 12.001 monosodium glutamate 621 food enhancer
glutamate
瓜尔胶
22 20.025 guar gum 412 thickener

GB 2760-2014
果胶
23 20.006 pectins 440 thickener
海藻酸钾（又名褐藻
24 20.005 potassium alginate 402 thickener
酸钾）
海藻酸钠（又名褐藻
25 20.004 sodium alginate 401 thickener
酸钠）
槐豆胶（又名刺槐豆
26 20.023 carob bean gum 410 thickener
胶）
黄原胶（又名汉生胶）
27 20.009 xanthan gum 415 thickener
甲基纤维素
28 20.043 mehyl cellulose 461 thickener
结冷胶
29 20.027 gellan gum 418 thickener
聚丙烯酸钠 —
30 20.036 sodium polyacrylate thickener
卡拉胶
31 20.007 carrageenan 407 thickener
抗坏血酸（又名维生
32 04.014 ascorbic acid 300 antioxidant
素C）
抗坏血酸钠
33 04.015 sodium ascorbate 301 antioxidant
抗坏血酸钙
34 04.009 calcium ascorbate 302 antioxidant
酪蛋白酸钠（又名酪 —
35 10.002 sodium caseinate emulsifier
朊酸钠）
磷酸酯双淀粉
36 20.034 distarch phosphate 1412 thickener
磷脂
37 04.010 phospholipid 322 antioxidant,
emulsifier
氯化钾
38 00.008 potassium chloride 508 other
罗汉果甜苷 —
39 19.015 lo-han-kuo extract sweetener
酶解大豆磷脂－
40 10.040 enzymatically decomposed emulsifier

GB 2760-2014
soybean phospholipid
明胶 —
41 20.002 gelatin thickener
木糖醇
42 19.007 xylitol 967 sweetener
柠檬酸
43 01.101 citric acid 330 acidity regulator
柠檬酸钾
44 01.304 tripotassium citrate 332ii acidity regulator
柠檬酸钠
45 01.303 trisodium citrate 331iii acidity regulator,
stabilizer
柠檬酸一钠
46 01.306 sodium dihydrogen citrate 331i acidity regulator
柠檬酸脂肪酸甘油酯
47 10.032 citric and fatty acid esters of 472c emulsifier
glycerol
48 葡萄糖酸-δ-内酯 18.007 glucono delta-lactone 575 stabilizer and
coagulator
葡萄糖酸钠
49 01.312 sodium gluconate 576 acidity regulator
羟丙基淀粉
50 20.014 hydroxypropyl starch 1440 thickener,
leavening agent,
emulsifier,
stabilizer
羟丙基二淀粉磷酸酯
51 20.016 Hydroxypropyl distarch 1442 thickener
phosphate
羟丙基甲基纤维素
52 20.028 hydroxypropyl methyl cellulose 464 thickener

GB 2760-2014
（HPMC）
琼脂
53 20.001 agar 406 thickener
乳酸
54 01.102 lactic acid 270 acidity regulator
乳酸钾
55 15.011 potassium lactate 326 humectant
乳酸钠
56 15.012 sodium lactate 325 Humectant,
acidity regulator,
antioxidant,
leavening agent,
thickener,
stabilizer
乳酸脂肪酸甘油酯
57 10.031 lactic and fatty acid esters of 472b emulsifier
glycerol
58 乳糖醇（4－β－D吡 19.014 lactitol 966 sweetener
喃半乳糖－D-山梨
醇）
双乙酰酒石酸
58 10.010 diacetyl tartaric acid ester of 472e emulsifier
单
双甘油酯
mono(di)glycerides
酸处理淀粉
59 20.032 acid treated starch 1401 thickener
羧甲基纤维素钠
60 20.003 sodium carboxy methyl 466 thickener
cellulose

GB 2760-2014
碳酸钙（包括轻质和
61 13.006 calcium carbonate (light and 170i leavening agent,
重质碳酸钙）
heavy) flour treatment
agent
碳酸钾
62 01.301 potassium carbonate 501i acidity regulator
碳酸钠
63 01.302 sodium carbonate 500i acidity regulator
碳酸氢铵
64 06.002 ammonium hydrogen 503ii leavening agent
carbonate
碳酸氢钾
65 01.307 potassium hydrogen 501ii acidity regulator
carbonate
碳酸氢钠
66 06.001 sodium hydrogen carbonate 500ii leavening agent,
acidity regulator,
stabilizer
天然胡萝卜素 —
67 08.147 natural carotene colorant
甜菜红
68 08.101 beet red 162 colorant
微晶纤维素
69 02.005 Microcrystalline cellulose 460i anti-caking
agent, thickener,
stabilizer
辛烯基琥珀酸淀粉钠
70 10.030 sodium starch octenyl succinate 1450 emulsifier
氧化淀粉
71 20.030 oxidized starch 1404 thickener
氧化羟丙基淀粉 —
72 20.033 oxidized hydroxypropyl starch thickener

GB 2760-2014
乙酰化单、双甘油脂
73 10.027 acetylated mono- and 472a emulsifier
肪酸酯
diglyceride (acetic and fatty acid
esters of glycerol)
乙酰化二淀粉磷酸酯
74 20.015 acetylated distarch phosphate 1414 thickener
乙酰化双淀粉己二酸
75 20.031 acetylated distarch adipate 1422 thickener
酯
a Production bacteria strains are Moniliellapollinis ,Trichosporonidesmegachiliensis, respectively; candida lipolytica is Candidalipolytica
Table A.3 List of exceptive food categories that food additives should be used with appropriate dose
according to the manufacturing needs
Food classification No. Food name
pasteurized milk
01.01.01
sterilized milk
01.01.02
fermented milk
01.02.01
milk powder and cream powder

01.03.01
single cream
01.05.01

02.01
butter and concentrated butter

02.02.01.01
fresh fruits
04.01.01
fresh vegetables
04.02.01

GB 2760-2014
frozen vegetables
04.02.02.01
fermented vegetable products

04.02.02.06
fresh edible mushroom and algae

04.03.01
frozen edible mushrooms and algae

04.03.02.01
unprocessed grains
06.01

06.02

06.03.01
raw or wet flour product (e.g. noodles and wrappers for dumpling, wantun and
06.03.02.01 shao-mai)
06.03.02.02
raw and fresh meat

08.01
fresh aquatic products

09.01
prefabricated aquatic products(semi-finished products)

09.03
fresh eggs
10.01
dehydrated egg products (e.g. egg white powder, egg yolk powder, and egg
10.03.01 white flake)
liquid eggs
10.03.03
white sugar and white sugar products (e.g. white granulated sugar, white soft
11.01.01 sugar, crystal sugar, cube sugar, etc.)
11.01.02 other sugar and syrups (e.g. brown sugar, brown granulated sugar, rock sugar
in tablet, raw sugar, fructose(the source of cane sugar), molasses, part inverted
sugar, maple syrup, etc.)

GB 2760-2014
honey
11.03.01

12.01
spices
12.09
infant and young children formula

13.01
infant and young children supplementary food

13.02
drinking natural mineral water

14.01.01
drinking pure water

14.01.02
drinking pure water

14.01.03
fruit and vegetable juice (syrup)

14.02.01
fruit and vegetable juice concentrate (syrup)

14.02.02
wine
15.03.01
tea and coffee

16.02.01

GB 2760-2014
Appendix B Provisions for use of flavorings
B.1 Provisions for use of flavorings and essences
B.1.1 Flavorings and essences are used to generate, change and improve the flavor of food. Generally,
flavorings are used for adding flavor to foods after being made as essences, while some flavorings can
be directly used. Flavorings and essences neither include the substances only generating sweet, sour
and saline taste, nor include flavor enhancers.
B.1.2 The flavorings and essences should be used moderately according to manufacturing demand.
Flavorings and essences are not allowed to be added in the foods listed in Table B.1 as there is no such
kind of necessity, unless otherwise stipulated by laws, regulations and national food safety standards.
Except the foods listed in Table B.1, if other foods can be flavored should be judged according to
relevant food product standards.
B.1.3 The varieties of flavorings used for confecting essences should accord with provisions of this
standard. The substances with the characteristics of flavorings or natural flavoring complexes making
from foods (it can be unprocessed, and it also can be processed by traditional preparation technology)
by physical methods, enzymatic methods or microorganism methods (all the enzyme preparations
should accord with relevant stipulations of the standard) can be used to confect flavorings.
Notes: Natural flavoring complex is a kind of preparation containing food perfume.
B.1.4 The flavorings with the functions of other food additives should accord with provisions of this
standard when they show the functions of other food additive, including benzoic acid, cinnamic
aldehyde, guarana extract, sodium diacetate, disodium succinate, tricalcium phosphate, and amino
acid.
B.1.5 Flavorings may contain the flavoring additives which are necessary for its production, storage and
usage (including food additives and foods). The flavoring additives should accord with the following
requirements:
a) The additives allowed to be used in flavorings should accord with the provisions of relevant standards.
The varieties of additives should be used as less as possible once the expected purposes are achieved.
b) The food additives added into flavorings should not take effect in finished products. The usage
amount should be as fewer as possible once the expected purposes are achieved.
B.1.6 The labeling of flavorings should accord with the provisions of relevant standards.
B.1.7 The food added with flavorings and essences should be labeled according to relevant national
standards.

GB 2760-2014
B.2 List of flavorings

B.2.1 Flavorings include natural flavorings and synthetic flavorings.
B.2.2 See Table B.2 for the list of natural flavorings allowable in foods.
B.2.3 See Table B.3 for the list of synthetic flavorings allowable in foods.
Table B.1 List of foods not allowed to be added with flavorings and essences
Food classification No. Name

01.01.01 Pasteurized milk
01.01.02 Sterilized milk
01.02.01 Fermented milk
01.05.01 Single cream
02.01.01 Vegetable oil and fat
02.01.02 Animal oil and fat (including lard oil, beef tallow,
fish oil, other animal fat, etc.)
02.01.03 Anhydrous butter and anhydrous milk fat
04.01.01 Fresh fruits
04.02.01 Fresh vegetables
04.02.02.01 Frozen vegetables
04.03.01 Fresh edible mushroom and algae
04.03.02.01 Frozen edible mushrooms and algae
06.01 Unprocessed grains
06.02.01 Rice
06.03.01 Wheat flour
06.04.01 Coarse cereal powder
06.05.01 Edible starch
08.01 Raw and fresh meat
09.01 Fresh aquatic products
10.01 Fresh eggs
11.01 Sugar
11.03.01 Honey
12.01 Salt and salt substitutes
13.01 Infant and young children formula a

GB 2760-2014
14.01.01 Drinking natural mineral water

14.01.02 Drinking pure water
14.01.03 Other drinking water
16.02.01 Tea and coffee
a Vanillin, ethyl vanillin, and vanilla extract can be used in follow-up infant and baby formula with the
maximum volume of 5mg/100mL, 5mg/100mL and using in moderation according to the
manufacturing demand respectively. "100ml" here refers to the volume of ready-to-eat food, and the
manufacturers should convert it to the volume used in infant and baby formula according to the mixing
proportion. Vanillin can be used in cereal-based complementary foods for infants and young children
with the maximum volume of 7mg/100g. "100g" here refers to the volume of ready-to-eat food, and
the manufacturers should convert it to the volume used in cereal food according to the mixing
proportion. No flavoring is allowed to be added into the foods with the applicable scope covering 0-6
infant and baby formula.
Table B.2 list of natural flavorings allowable in foods
SN Coding Chinese name English name FEMA a

1 N001 丁香叶油 Clove leaf oil (Eugenia spp.) 2325
2 N002 丁香花蕾酊(提取物) Clove bud tincture (extract) (Eugenia spp.) 2322
3 N003 丁香花蕾油 Clove bud oil (Eugenia spp.) 2323
4 N004 罗勒油 Basil oil (Ocimum basilicum L .) 2119
5 N005 八角茴香油 Anise star oil (Illicium verum Hook.F.) 2096
Common Jasmin orange concrete (Murraya
6 N006 九里香浸膏 —
paniculata)
7 N007 广藿香油 Patchouli oil (Pogostemon cablin) 2838
8 N008 万寿菊油 Tagetesoil (Tagetesspp.) 3040
9 N009 大茴香脑 trans-Anethole Anise camphor 2086
10 N010 小豆蔻油 Cardamom oil (Elletaria cardamomum) 2241
11 N011 小豆蔻酊 Cardamom tincture(Elletaria cardamomum) 2240
12 N012 小茴香酊 Fennel tincture (Foeniculum vulgare Mill.) —
13 N013 山苍籽油 Litsea cubeba berry oil 3846
14 N014 山楂酊 Hawthorn fruit tincture (Crataegus spp.) —
15 N015 大蒜油 Garlic oil (Allium sativum L .) 2503
16 N016 大蒜油树脂 Garlic oleoresin ( Allium sativum L .) —
17 N017 天然康酿克油 Cognac oil, green 2331

GB 2760-2014
18 N018 天然薄荷脑 l- Menthol, natural 2665
19 N019 云木香油 Costus root oil (Saussures lappa Clanke) 2336
20 N020 月桂叶油 Bay,sweet, oil ( Laurus nobilis L .) 2125
21 N021 乌梅酊 Wumei tincture (Prunus mume) —
22 N022 布枯叶油 Buchu leaves oil (Barosma spp.) 2169
23 N023 可可酊 Cocoa tincture (Theobroma cacao Linn.) —
24 N024 可可壳酊 Cocoa husk tincture (Theobroma cacao Linn.) —
China nardostachys oil (Nardostachys chinensis
25 N025 甘松油 —
Batal.)
26 N026 甘草酊 Licorice tincture (Glycyrrhiza spp.) 2628
27 N027 甘草流浸膏 Licorice extract (Glycyrrhiza spp.) 2628
28 N028 冬青油 Wintergreen oil (Gaultheria procumbens L .) 3113
29 N029 白兰花油 Michelia alba flower oil 3950
30 N030 白兰叶油 Michelia alba leaf oil 3950
31 N031 白兰花净油 Michelia alba flower absolute 3950
32 N032 白兰花浸膏 Michelia alba flower concrete 3950
33 N033 白芷酊 Angelica dahurica tincture —
34 N034 白柠檬油 Lime oil [Citrus aurantifolia (Christman) Swingle] 2631
35 N035 白柠檬萜烯 Lime oil terpene —
36 N036 生姜油树脂 Ginger oleoresin (Zingiber officinale Rosc.) 2523
37 N037 肉豆蔻油 Nutmeg oil (Myristica fragrans Houtt.) 2793
38 N038 肉豆蔻酊 Nutmeg tincture (Myristica fragrans Houtt.) —
39 N039 中国肉桂油 Cassia oil (Cinnamomum cassia Blume) 2258
Cassia bark tincture (extract) (Cinnamomum
40 N040 中国肉桂皮酊(提取物) 2257
cassia Blume)
41 N041 红茶酊 Black tea tincture (Camellia sinensis) —
42 N042 印蒿油 Davana oil (Artemisia pallens wall.) 2359
43 N043 吐鲁酊(提取物) Tolubalsam tincture (extract) (Myroxylon spp.) 3069
44 N044 吐鲁香膏 Tolubalsam gum (Myroxylon spp.) 3070
45 N045 豆豉酊 Soya bean fermented tincture —
46 N046 杜松籽油(又名刺柏子油) Juniper berry oil (Juniperus communis L .) 2604
47 N047 芫荽籽油 Coriander oil (Coriandrum sativum L .) 2334
48 N048 芹菜花油 Celery flower oil (Apium graveolens L .) —
49 N049 芹菜籽油 Celery seed oil (Apium graveolens L .) 2271
50 N050 牡荆叶油 Vitex cannabifolia leaf oil —
51 N051 圆柚油 Grapefruit oil, expressed (Citrus paradisi Mact.) 2530
苍术脂(又名苍术硬脂，苍术
52 N052 油) Atractylodes oil (Atractylodes lancea) —

GB 2760-2014
Chinese date (common Jujube) tincture (Ziziphus
53 N053 枣子酊 —
jujuba Mill.)
54 N054 玫瑰油 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 (Iris florentina L .) 2829
58 N058 鸢尾脂(又名鸢尾凝脂) Orris root extract (Iris florentina L .) 2830
Chrysanthemum Hang Zhou flower oil
59 N059 杭白菊花油 (Dendranthema morifolium or Chrysanthemum —
morifolium)
Chrysanthemum Hang Zhou flower extract
杭白菊花浸膏(又名杭菊花流
60 N060 (Dendranthema morifolium or Chrysanthemum —
浸膏)
morifolium)
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(又名赖百当浸膏) Labdanum extract (Cistus ladaniferus) 2610
64 N064 咖啡酊 Coffee tincture (Coffee spp.) —
Luohanfruit tincture [Siraitia grosvenorii (Swingle)
65 N065 罗汉果酊 —
C .Jeffrey]
66 N066 金合欢浸膏 Cassie concrete (Acacia farnesiana Willd.) —
Ylang ylang oil (Cananga odorata Hook.f.and
67 N067 依兰依兰油 3119
Thomas)
68 N068 大花茉莉净油 Jasminum grandiflorum absolute 2598
69 N069 大花茉莉浸膏 Jasminum grandiflorum concrete 2599
70 N070 小花茉莉净油 Jasminum sambac absolute —
71 N071 小花茉莉浸膏 Jasminum sambac concrete —
Sarcodactylis oil (Citrus medicus
72 N072 佛手油 3899
L .var.Sarcodactylus Swingle)
Angelica root tincture (extract) (Angelica
73 N073 圆叶当归根酊（又名独活酊） 2087
archangelica L .)
74 N074 洋葱油 Onion oil (Allium cepa L .) 2817
75 N075 生姜油 Ginger oil (Zingiber officinale Rosc.) 2522
76 N076 姜黄油 Turmeric oil (Curcuma longa L .) 3085
77 N077 姜黄油树脂 Turmeric oleoresin (Curcuma longa L.) 3087
78 N078 姜黄浸膏 Turmeric extract (Curcuma longa L .) 3086
Fenugreek tincture (extract) (Trigonella foenum
79 N079 胡芦巴酊 2485
graecum L .)
80 N080 玳玳花油 Daidai flower oil (Citrus aurantium L . ‗Daidai‘ ) 2771

GB 2760-2014
Daidai flower concrete (Citrus aurantium L .
81 N081 玳玳花浸膏 2771
‗Daidai‘)
82 N082 玳玳果油 Daidai fruit oil (Citrus aurantium L . ‗Daidai‘ ) 2771
83 N083 柚皮油 Pummelo peel oil (Citrus grandis (L.) Osbeck) —
84 N084 柏木叶油(北美香柏) Cedar leaf oil (Thuja occidentalis L .) 2267
85 N085 枯茗籽油(又名孜然油) Cumin seed oil (Cuminum cyminum L .) 2343
86 N086 柠檬油 Lemon oil (Citrus limon (L.) Burm.f.) 2625
87 N087 无萜柠檬油 Lemon oil, terpeneless (Citrus limon (L.) Burm.F.) 2626
88 N088 柠檬油萜烯 Terpenes of lemon oil —
89 N089 柠檬叶油 Petitgrain lemon oil (Citrus limon (L.) Burm.f.) 2853
Lemongrass oil (Cymbopogon citratus DC. and C .
90 N090 柠檬草油 2624
flexuosus)
Gardenia flower concrete (Gardenia jasminoides
91 N091 栀子花浸膏 —
Ellis)
92 N092 树兰花油 Aglaia odorata flower oil —
93 N093 树兰花酊 Aglaia odorata flower tincture —
94 N094 树兰花浸膏 Aglaia odorata flower concrete —
95 N095 树苔净油 Treemoss absolute (Evernia furfuraceae) —
96 N096 树苔浸膏 Treemoss concrete (Evernia furfuraceae) —
Geranium oil (geranium rose oil) (Pelargonium
97 N097 香叶油(又名玫瑰香叶油) 2508
graveolens L'Her)
98 N098 除萜香叶油 Geranium oil terpeneless 2508
99 N099 香风茶油（又名香茶菜油） Xiang Feng cha oil (Rabdosia spp.) —
Bergamot oil (Citrus aurantium L .subsp.
100 N101 香柠檬油 2153
bergamia)
101 N102 香根油 Vertiveroil (Vetiveriazizanioides Nash.) —
102 N103 香根浸膏 Vertiverconcrete (Vetiveria zizanioides Nash.) —
103 N104 香荚兰豆酊 Vanillabean tincture (Vanilla spp.) 3105
104 N105 香荚兰豆浸膏(提取物) Vanillabean concrete (extract) (Vanillaspp.) 3105
105 N106 香附子油 Cyperus oil (Cupressus sempervirens) —
106 N107 香葱油 Chives oil (Allium schoenoprasum) —
107 N108 香紫苏油 Clary sage oil (Salvia sclarea L .) 2321
108 N109 香榧子壳浸膏 Torreyagrandis shell concrete —
109 N110 橘子油 Mandarin oil (Citrus reticulate Blanco) 2657
110 N111 除萜橘子油 Mandarin oil, terpeneless —
111 N112 酒花酊 Hops tincture (extract) (Humulus lupulus L .) 2578
112 N113 酒花浸膏 Hops extract,solid (Humulus lupulus L .) 2579
113 N114 桉叶油(蓝桉油) Eucalyptus oil (Eucalyptus globulus Labille) 2466

GB 2760-2014
114 N115 海狸酊 Castoreum tincture (extract) (Castor spp.) 2261
115 N116 斯里兰卡肉桂皮油 Cinnamon bark oil (Cinnamomum spp.) 2291
116 N117 斯里兰卡肉桂叶油 Cinnamon leaf oil (Cinnamomum spp.) 2292
117 N118 桂花净油 Osmanthus fragrans flower absolute 3750
118 N119 桂花酊 Osmanthus fragrans flower tincture —
119 N120 桂花浸膏 Osmanthus fragrans flower concrete —
120 N121 桂圆酊 Longan tincture (Euphoria longan) —
121 N122 留兰香油 Spearmint oil (Mentha spicata) 3032
122 N123 核桃壳提取物 Walnuthull extract (Juglans spp.) 3111
Common white jasmine flower absolute
123 N124 素方花净油 —
(Jasminum jasminunm officinale L .)
124 N125 桦焦油 Birch sweet oil (Betula lenta L .) 2154
125 N126 蚕豆花酊 Broad bean flower tincture (Vicia faba Linn.) —
Green tea tincture(Thea sinensis or Camellia
126 N127 绿茶酊 —
sinensis)
127 N128 野玫瑰浸膏 Wild rose concrete (Rosa multiflora) —
Fennel oil, sweet (Foeniculum vulgare Mill. var.
128 N129 甜小茴香油 2483
dulce D.C.)
129 N130 甜叶菊油 Stevia rebaudiana oil —
130 N131 甜橙油 Orange oil (Citrus sinensis (L.) Osbeck) 2821
Orange oil, terpeneless (Citrus sinensis (L.)
131 N132 除萜甜橙油 2822
Osbeck)
132 N133 甜橙油萜烯 Terpenes of orange oil —
133 N134 菊苣浸膏 Chicory concrete (extract) (Cichorium intybus L .) 2280
134 N135 晚香玉浸膏 Tuberose concrete (Polianthes tuberosa) —
135 N136 紫罗兰叶浸膏 Violet leaf concrete (Violaodorata) 3110
136 N137 椒样薄荷油 Peppermint oil (Mentha piperita L .) 2848
137 N138 黑加仑酊 Black currant tincture (Ribes nigrum L .) 2346
138 N139 黑加仑浸膏 Black currant concrete (Ribes nigrum L .) 2346
139 N140 槐树花净油 Sophora japonica flower absolute —
140 N141 槐树花浸膏 Sophora japonica flower concrete —
141 N142 辣椒酊 Capsicum tincture (extract) (Capsicum spp.) 2233
辣椒油树脂(又名灯笼辣椒油
142 N143 Paprika oleoresin (Capsicum annuum L .) 2834
树脂)
143 N144 愈疮木油 Guaiac wood oil (Bulnesia sarmienti Lor.) 2534
144 N145 缬草油 Valerianroot oil (Valerianaofficinalis L .) 3100
145 N146 墨红花净油 Rose crimsonglory flower absolute —
146 N147 墨红花浸膏 Rose crimsonglory flower concrete —

GB 2760-2014
147 N149 橙叶油 Petitgrain bigarade oil (Citrus aurantium L .) 2855
148 N150 亚洲薄荷油 Mentha arvensis oil (Cornmint oil) 4219
149 N151 亚洲薄荷素油 Mentha arvensis oil, partially dementholized —
150 N152 檀香油 Sandalwood oil (Santalum album L .) 3005
151 N153 薰衣草油 Lavender oil (Lavandula angustifolia) 2622
头状百里香油(又名西班牙牛
152 N154 Origanum oil (Thymus capitatus) 2828
至油)
153 N155 可乐果提取物 Kolas nut extract (Cola acuminate Schott et EndL.) 2607
154 N156 加州胡椒油 Schinus molle oil ( Schinus molle L .) 3018
155 N157 卡黎皮油 Cascarilla bark oil (Croton spp.) 2255
156 N158 百里香油 Thyme oil (Thymus vulgaris or zigis 3064
奶油发酵起子蒸馏物 (黄油蒸
157 N159 Butter starters distillate 2173
馏物)
Cananga oil (Cananga odorata Hook. F . and
158 N160 卡南伽油 2232
Thoms)
159 N161 月桂叶提起物/油树脂 Laurel leaves extract/oleoresin (Laurus nobilis L .) 2613
Ginger extract (Ginger concrete.) (Zingiber
160 N162 生姜提取物(生姜浸膏) 2521
officinale)
161 N163 白栎木屑提取物 Oak chips extract (Quercus alba L .) 2794
162 N164 龙蒿油 Estragon oil (Artemisia dracunculus L .) 2412
Camphor oil, white (Cinnamomum camphora (L.)
163 N165 白樟油 2231
Presl)
164 N166 肉豆蔻衣油 Mace oil (Myristica fragrans Houtt.) 2653
165 N167 众香叶油 Pimento leaf oil (Pimenta officinalis Lindl.) 2901
166 N168 西班牙鼠尾草油 Sage oil, Spanish (Salvia lavandulaefolia VahL.) 3003
167 N169 红橘油 Tangerine oil (Citrus reticulate Blanco) 3041
168 N170 杂薰衣草油 Lavandin oil (Lavandula hydrida) 2618
169 N171 杏仁油 Apricot Kernel oil (Prunus 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 (Ceratonia siliqua L .) —
173 N175 角豆提取物 Carob bean extract (Ceratonia siliqua L .) 2243
174 N176 皂树皮提取物 Quillaia (Quillaja saponaria Molina) 2973
175 N177 乳香油 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 spp.) 2499
178 N180 苏格兰松油 Pine oil, scotch (Pinus sylvestris L .) 2906
179 N181 小茴香油(又名普通小茴香油) Fennel oil, (common) (Foeniculum vulgare Mill) 2481

GB 2760-2014
180 N182 苦杏仁油 Almond oil, bitter (Prunus amygdalus) 2046
181 N183 阿魏油 Asafoetida oil (Ferula asafoetida L .) 2108
182 N184 金合欢净油 Cassie absolute (Acacia farnesiana (L.) Willd.) 2260
183 N185 欧芹叶油 Parsley leaf oil (Petroselinum Crispum.) 2836
184 N186 松针油 Pine needle oil (Abies spp.) 2905
185 N187 波罗尼花净油 Boronia absolute ( Boronia megastigma Nees) 2167
186 N188 玫瑰木油 Bois de rose oil (Aniba rosaeodora Ducke) 2156
Palmarosa oil (Cymbopogon martini (Roxb.)
187 N189 玫瑰草油 2831
stapf)
188 N190 香茅油 Citronella oil (Cymbopogon nardus Rendle) 2308
189 N191 迷迭香油 Rosemary oil (Rosemarinus officinalis L .) 2992
190 N192 香脂冷杉油 Balsam fir oil (Abies balsamea (L.) Mill.) 2114
191 N193 香脂冷杉油树脂 Balsam fir oleoresin (Abies balsamea (L.) Mill.) 2115
192 N194 胡萝卜籽油 Carrot seed oil (Daucus carota L .) 2244
Chamomile flower oil (Roman) (Anthemis nobilis
193 N195 春黄菊花油(罗马) 2275
L .)
Chamomile flower absolute (extract) (Roman)
194 N196 春黄菊花净油(提取物)( 罗马) 2274
(Anthemis nobilis L .)
Cascara bitterless extract (Rhamnus purshiana
195 N197 药鼠李提取物 2253
DC.)
196 N198 荜澄茄油 Cubeb oil (Piper cubeba L .f.) 2339
197 N199 胡薄荷油(又名唇萼薄荷油) Pennyroyal oil (Mentha pulegium L .) 2839
198 N200 欧当归油 Lovage oil (Levisticum officinale Koch.) 2651
199 N201 夏至草提取物 Horehound extract (Marrubium vulgare L .) 2581
200 N202 莫哈弗丝兰提取物 Yuccamohave extract (Yuccaspp.) 3121
201 N203 海草(藻)提取物 Kelp (Laminaria and Kereocystis spp.) 2606
202 N204 海索草油 Hyssop oil (Hyssopus officinalis L .) 2591
203 N205 莳萝草油(又名莳萝油) Dill herb oil (Anethum graveolens) 2383
204 N206 秘鲁香脂 Balsam peru (Myroxylon pereirae Klotzsch) 2116
205 N207 格蓬油 Galbanum oil (Ferula galbaniflua) 2501
206 N208 脂檀油 Amyris oil (Amyris balsamifera L .) —
银白金合欢净油(又名含羞草 Mimosa absolute (Acacia decurrens Will. Var.
207 N209 2755
净油) dealbata)
Elder flower absolute (Sambucus canadensis L .
208 N210 接骨木花净油 —
and S .nigra L .)
Marjoram oil, sweet [Majorana hortensis Moench
209 N211 甘牛至油 2663
(Origanum majorana L .)]
210 N212 黄龙胆根提取物 Gentian root extract (Gentiana lutea L .) 2506

GB 2760-2014
211 N213 黄葵籽油 Ambrette seed oil (Hibiscus abelmoschus L .) 2051
212 N214 野黑樱桃树皮提取物 Cherry bark extract (wild) (Prunus serotina Ehrh.) 2276
213 N215 黑胡椒油 Pepper oil, black (Piper nigrum L .) 2845
214 N216 葛缕籽油 Caraway seed oil (Carum carvi L .) 2238
215 N217 榄香香树脂 Elemi resinoid (Canarium ssp.) 2407
Immortelle extract (Helichrysum angustifolium
216 N218 蜡菊提取物 2592
DC.)
217 N219 蜜蜂花油 Balm oil (Melissa officinalis L .) 2113
218 N220 d -樟脑 d -Camphor 2230
Orange flower absolute (Citrus aurantium L .
219 N221 橙花净油 2818
subsp. amara)
220 N222 橙苷(柚皮甙提取物) Naringin extract (Citrus paradisi Macf.) 2769
221 N223 穗薰衣草油 Spike lavender oil (Lavandula latifolia L .) 3033
222 N224 鹰爪豆净油 Genet absolute (Spartium junceum L .) 2504
223 N225 玳玳果皮油 Daidai peel oil (Citrus aurantium L . ‗Daidai‘ ) 3823
Orange oil, sweet cold pressed (citrus sinensis (L.)
224 N226 甜橙油(橙皮压榨法) 2825
osbeck)
Bush red pepper oleoresin (Capsicum frutescens
225 N227 小米辣椒油树脂 2234
L .)
226 N228 丁香茎油 Clove stem oil (Eugenia spp.) 2328
227 N229 大茴香油(又名茴芹油) Anise oil (Pimpinella anisum L .) 2094
228 N230 l-天冬酰胺 l - Asparagine —
229 N231 巴拉圭茶净油/提取物 Mate absolute/extract (Ilex paraguariensis St.Hil.) —
230 N232 白山核桃树皮提取物 Hickory bark extract (Carya spp.) 2577
231 N233 瓜拉纳提取物 Guarana extract (Paullinia cupana HBK) 2536
232 N235 白百里香油 Thyme oil, white (Thymus zygis L .) 3065
233 N236 白胡椒油 Pepper oil, white (piper nigrum L .) 2851
234 N237 白胡椒油树脂 Pepper oleoresin, white (piper nigrum L .) 2852
242 N245 肉豆蔻衣油树脂/提取物 Mace oleoresin/extract (Myristica fragrans Houtt) 2654
Bay leaves,west Indian, extract (Pimenta acris
243 N246 西印度月桂叶提取物 2121
kostel)
244 N247 西印度月桂叶油 Bay leaves, WestIndian, oil (Pimenta acris kostel) 2122
l-阿拉伯糖（原名称为l-阿戊
245 N248 l - Arabinose 3255
糖）
246 N249 阿拉伯胶 Arabic gum 2001
247 N250 欧当归提取物 Lovage extract (Levisticum officinale Koch) 2650
248 N251 欧芹油树脂 Parsley oleoresin (Petroselinum spp.) 2837
249 N252 油酸 Oleic acid 2815

GB 2760-2014
Quassia extract (Picrasma excelsa (sw.) planch.
250 N253 苦木提取物 2971
Quassia amara L .)
251 N254 苦橙叶净油 Orange leaf absolute (Citrus aurantium L .) 2820
252 N255 苦橙油 Orange oil, bitter (Citrus aurantium L .) 2823
253 N256 金鸡纳树皮 Cinchona bark (yellow) (Cinchona spp.) 2283
254 N257 金钮扣油树脂 Jambu oleoresin (Spilanthes acmelia Oleracea) 3783
255 N258 奎宁盐酸盐 Quinine hydrochloride 2976
256 N259 枯茗油 Cumin oil (Cuminum cyminum L .) 2340
257 N260 洋葱油树脂 Onion oleoresin (Allium cepa L .) —
258 N261 茶树油（又名互叶白千层油） Teatree oil (Melaleuca alternifolia) 3902
Lime oil, expressed terpeneless (Citrus
259 N262 除萜白柠檬油 2632
aurantifolia Swingle)
Orange peel oil, sweet, terpeneless (Citrus
260 N263 除萜甜橙皮油 2826
sinensis L .Osbeck)
261 N265 黄芥末提取物/黄芥末油树脂 Mustard extract/oleoresin, yellow (Brassica spp.) —
262 N266 棕芥末提取物 Mustard extract, brown (Brassica spp.) —
263 N267 焦木酸 Pyroligneous acid 2967
264 N268 紫苏油 Perilla leaf oil (Shiso oil) (Perilla frutescens) 4013
265 N269 葡萄柚油萜烯 Grapefruit oil terpenes (Citrus paradisi Macf) —
266 N270 黑胡椒油树脂/黑胡椒提取物 Pepper oleoresin/extract black (Piper nigrum L .) 2846
Elemi oil/extract/ resinoid (Canarium cimmune
267 N271 榄香油/提取物/香树脂 2408
or Iuzonicum Miq)
268 N272 蜂蜡净油 Beeswax absolute (Apis Mellifera L .) 2126
269 N273 赖百当净油(又名岩蔷薇净油) Labdanum absolute (Cistus spp.) 2608
270 N274 鼠尾草油（又名药鼠尾草油） Sage oil (Salvia officinalis L .) 3001
Helichrysum absolute (Helichrysum
271 N275 蜡菊净油 —
augustifolium)
272 N276 糖蜜提取物 Molasses extract —
273 N277 檀香醇(α -, β -) Santalol, α - and β- 3006
Yerbasanta fluid extract (Eriodictyon californicum
274 N278 山达草流浸膏 3118
(Hook and Arn) Torr)
275 N279 苜蓿提取物 Alfalfa extract (Medicago sativa L .) 2013
Allspice oleoresin/extract (Pimenta officinalis
276 N281 众香子油树脂/提取物 2019
Lind L .)
Ambrette seed absolute (Hibiscus abelmoschus
277 N282 黄葵籽净油 2050
L .)
278 N283 秘鲁香膏油 Balsam oil, Peru (Myroxylon pereirae Klotzsch) 2117
279 N284 罗勒提取物 Basil extract (Ocimum basilicum L .) 2120

GB 2760-2014
280 N285 芹菜籽提取物(固体) Celery seed extract solid (Apium graveolens L .) 2269
281 N286 芹菜籽(CO2)提取物 Celery seed (CO2) Extract (Apium graveolens L .) 2270
Chamomile flower oil (Hungarian) (Matricaria
282 N287 母菊(匈牙利春黄菊油)花油 2273
chamomilla L .)
283 N288 黄色金鸡纳树皮提取物 Cinchona bark extract (yellow) (Cinchona spp.) 2284
284 N289 丁香花蕾油树脂 Clove bud oleoresin (Eugenia spp.) 2324
Clover tops red extract solid (Trifolium pratense
285 N290 红三叶草提取物(固体) 2326
L .)
286 N291 蒲公英流浸膏 Dandelion fluid extract (Taraxacum spp.) 2357
287 N292 蒲公英根固体提取物 Dandelion root solid extract (Taraxacumspp.) 2358
288 N293 加拿大飞蓬草油 Fleabane oil (Erigeron canadensis) 2409
Mountain maple extract solid (Acer spicatum
289 N294 穗花槭提取物(固体) 2757
Lam.)
290 N295 芸香油 Rue oil (Ruta graveolens L .) 2995
291 N296 鼠尾草油树脂/提取物 Sage oleoresin/extract (Salvia officinalis L .) 3002
292 N297 菝葜提取物 Sarsaparilla extract (Smilax spp.) 3009
293 N298 水蒸气蒸馏松节油 Turpentine, steam-distilled (Pinus spp.) 3089
294 N299 缬草根提取物 Valerianroot extract (Valeriana officinalis L .) 3099
295 N300 香荚兰油树脂 Vanillaoleoresin (Vanillafragrans) 3106
296 N301 紫罗兰叶净油 Violet leaves absolute (Violaodorata L .) 3110
297 N302 洋艾油 Wormwoodoil (Artemisia absinthium L .) 3116
298 N303 玫瑰茄 Roselle (Hibiscus sabdariffa L .) —
299 N304 橘柚油 Tangelooil —
300 N305 晚香玉净油 Tuberose absolute (Polianthes tuberosa L .) —
Chestnut leaves extract (Castanea dentate
301 N306 美国栗树叶提取物 —
(Marsh.) Borkh.)
302 N307 古巴香脂油 Copaiba oil (South American spp. of Copaifera) —
303 N308 达迷草叶 Damiana leaves (Turnera diffusa Willd.) —
304 N309 母菊（匈牙利春黄菊）花净油 (Hungarian) (Matricaria chamomilla L .) —
Elder flowers extract (Sambucus canadensis L .
305 N310 接骨木花提取物 —
and S . nigra L .)
306 N311 防风根油（又名没药油） Opoponax oil (Commiphora ssp.) —
307 N312 藏红花提取物 Saffron extract (Crocus sativus L .) 2999
308 N313 香叶提取物 Geranium extract (Pelargonlium spp.) —
Fenugreek oleoresin (Trigonella
309 N314 胡芦巴油树脂 2486
foenum-graecum L .)
310 N315 柠檬提取物 Lemon extract (Citrus limon (L.) Burm.f.) 2623
311 N316 德国鸢尾树脂 Orris resinoid (Iris germanical L .) —

GB 2760-2014
312 N317 罗望子提取物(浸膏) Tamarind extract (Tamarindusindica L .) —
313 N318 辣根油 Horseradish oil (Armoracia lapathifolia Gilib) —
Fenugreek seed extract (Trigonella
314 N319 葫芦巴籽浸膏 2485
foenum-graecum L .)
315 N320 芹菜叶油 Celery leaf oil ( Apium graveolens L .) —
316 N321 柏木油萜烯 Cedarwood oil terpenes —
317 N322 肉豆蔻油树脂 Nutmeg oleoresin (Myristica fragrans Houtt) —
318 N324 芫荽油/油树脂 Coriander oil/oleoresin (Coriandrum sativum L .) 2334
319 N325 胡芦巴 Fenugreek (Trigonella foenum-graecum L .) 2484
320 N326 韭葱油 Leek oil (Allium porrum) —
Orange peel extract, sweet (Citrus sinensis (L.)
321 N327 甜橙皮提取物 2824
Osbeck)
322 N329 香橙皮油 Citrus junos peel oil 2318
323 N330 海藻净油 Algues absolute —
墨西哥鼠尾草油树脂（又名棘
324 N331 枝油树脂）（原名称为墨西哥 Oregano oleoresin (Lippia spp.) 2827
牛至油树脂）
325 N332 甘草酸胺 Glycyrrhizin, ammoniated (Glycyrrhiza spp.) 2528
326 N333 冬香草油 Savory winter oil (Satureja montana L .) 3016
327 N334 安息香 Styrax (Liquidambar spp.) 3036
328 N335 阿魏液态提取物(流浸膏) Asafoetida fluid extract (Ferula assafoetida L .) 2106
329 N336 桃树叶净油 Peach tree leaf absolute (Prunus persica L .Batsch) —
330 N337 白藓牛至 Dittany of crete (Origanum dictamnus L .) 2399
331 N338 酒花油 Hops oil (Humulus lupulus L .) 2580
332 N339 赖百当油 Labdanum oil (Cistus ladaniferus) 2609
333 N340 薰衣草净油 Lavender absolute (Lavandula angustidolia) 2620
334 N341 没药树脂提取物 Opoponax extract resinoid (Commiphora ssp.) —
335 N342 花椒提取物 Ash bark, prickly, extract (Xanthoxylum spp.) 2110
336 N343 蓖麻油 Castor oil (Ricinus communis) 2263
337 N344 儿茶粉 Catechu powder (Acacia catechu Willd.) 2265
338 N345 苦艾 Wormwood (Artemisia absinthium L .) 3114
339 N346 苦橙花油 Neroli bigarade oil (Citrus aurantium L .) 2771
340 N347 达瓦树胶 Ghatti gum (Anogeissus latifolia Wall.) 2519
341 N348 苦艾提取物 Wormwoodextract (Artemisia absinthium L .) 3115
342 N349 刺柏提取物 Juniper extract (Juniperus communis L .) 2603
343 N350 甘草提取物(粉) Licorice extract powder (Glycyrrhiza glabra L .) 2629
344 N351 甜菜碱(天然提取) Betaine (Natural Extract) 4223
345 N352 松焦油 Pine tar oil (Pinus spp.) 2907
346 N353 橡苔净油 Oakmoss absolute (Evernia spp.) 2795
GB 2760-2014
347 N354 苏格兰留兰香油 Scotch spearmint oil (Mentha cardiaca L .) 4221
海索草提取物(又名神香草提
348 N355 Hyssop extract (Hyssopus officinalis L .) 2590
取物)
349 N356 安古树皮提取物 Angostura extract (Galipea offincinalis Hancock) 2092
德国春黄菊花(母菊花) 提取 Chamomile (German) extract (Matricaria
350 N357 —
物 chamomilla L .)
351 N358 石榴果汁浓缩物 Pomegranate concentrate —
352 N359 L -苏氨酸 L -Threonine —
353 N360 L -丝氨酸 L -Serine —
Civet absolute (Viverracivetta Schreber V . zibetha
354 N361 灵猫净油 2319
Schreber)
355 N362 胭脂树提取物 Annatto extract (Bixa orellana L .) 2103
356 N363 卡黎皮提取物 Cascarilla bark extract (Croton spp.) 2254
Cinnanon bark oil/oleoresin (Cinnamomaum
357 N364 肉桂皮油/油树脂 2290
spp.)
358 N365 刺梧桐树胶 Karaya gum (Sterculia urens) 2605
Petitgrain mandarin oil (Citrus reticulate Blanco
359 N366 橘叶油 2854
var. mandarin)
Pine needle oil, dwarf, oil (Pinus mugo turra var.
360 N367 欧洲山松针叶油 2904
pumilio (Haenke) Zenari)
361 N368 玫瑰果籽提取物 Rose hips extract (Rosa spp.) 2990
362 N369 夏香草油 Savory summer oil (Satureja hortensis L .) 3013
363 N370 加拿大细辛油 Snakeroot oil, Canadian (Asarum canadense L .) 3023
364 N371 单宁酸 Tannicacid 3042
365 N372 黄蓍胶 Tragacanth gum (Astragalus spp.) 3079
Marjoram oleoresin/extract [Majorana hortensis
366 N373 甘牛至油树脂/提取物 2659
Moench (Origanum majorana L .) ]
Grains of paradise extract [Aframomum
367 N374 摩洛哥豆蔻提取物 2529
melegueta (Rosc.) K. Schum]
368 N375 橙皮素 Hesperetin 4313
369 N376 根皮素 Phloretin 4390
370 N377 芝麻(CO2 )提取物 Sesame CO2 extract —
371 N378 芝麻蒸馏物 Sesame dist. —
372 N379 干制鲣鱼(CO2 )提取物 Katsuobushi CO2 extract —
373 N380 郎姆酒净油 Rum absolute —
374 N381 豆豉油树脂 Toushi oleoresin (Douchi oleoresin) —
375 N382 药蜀葵 Althea root (Althea officinalis L .) 2048
376 N383 香蜂草 Balm (Melissa officinalis L .) 2111

GB 2760-2014
377 N384 白千层油 Cajeput oil (Melaleuca cajuputi Powell) 2225
378 N387 玉米穗丝 Corn silk ( Zea mays L .) 2335
379 N388 毕澄茄 Cubebs (Piper cubeba L . f.) 2338
380 N389 芦荟提取物 Aloe extract (Aloe spp.) 2047
381 N390 龙涎香酊 Ambergris tincture 2049
382 N391 黄葵酊 Ambrette tincture (Hibiscus abelmoschus L .) 2052
383 N392 燕根(萝藦科植物)提取物 Swallowroot (Decalepis hamiltonii) extract 4283
384 N393 红枣浸膏 Date concrete (Ziziphus jujuba) —
385 N394 高倍天然苹果香料 Folded Apple Essence —
386 N395 β-愈疮木烯 β – Guaiene Guaia-1(5),7(11)-diene —
387 N396 褐藻胶 Algin (Laminaria spp. and other kelps) 2014
388 N397 香厚壳桂皮油 Massoia bark oil (Cryptocarya massoio) 3747
389 N398 (-)-高圣草酚钠盐 (-)-Homoeriodyctiol sodium salt 4228
390 N399 酶处理异槲皮苷 Isoquercitrin, enzymatically modified 4225
391 N400 葡萄籽提取物 grape seed extract (Vitisvinifera) 4045
392 N401 留兰香提取物 Spearmint extract (Mentha spicata L .) 3031
393 N402 杂醇油(精制过) Fusel oil, refined 2497
a FEMA: Flavor and Extract Manufacturers Association (the USA)
Table B.3 List of synthetic flavorings allowable in foods
SN Coding Chinese name English name FEMA

1 S0001 1,2-丙二醇 1,2-Propanediol (Propylene glycol) 2940
2 S0002 甘油（又名丙三醇） Glycerine (Glycerol) 2525
3 S0003 异丙醇 Isopropyl alcohol 2929
4 S0004 正丁醇 1-Butanol (Butyl alcohol) 2178
5 S0005 异丁醇 Isobutyl alcohol 2179
6 S0006 正戊醇 1-Pentanol (Amyl alcohol) 2056
7 S0007 2-戊醇 2-Pentanol 3316
8 S0008 异戊醇 Isoamyl alcohol 2057
9 S0009 1-戊烯-3-醇 1-Penten-3-ol 3584
10 S0010 正己醇 1-Hexanol (Hexyl alcohol) 2567
11 S0011 2-己烯-1-醇 2-Hexen-1-ol 2562
12 S0012 4-己烯-1-醇 4-Hexen-1-ol 3430
13 S0013 正庚醇 1-Heptanol (Heptyl alcohol) 2548
14 S0014 正辛醇 1-Octanol (Octyl alcohol) 2800
GB 2760-2014
15 S0015 2-辛醇 2-Octanol 2801
16 S0016 1-辛烯-3-醇 1-Octen-3-ol 2805
17 S0017 顺式- 5-辛烯-1-醇 cis- 5-Octen-1-ol 3722
18 S0018 正壬醇 1-Nonanol (Nonyl alcohol) 2789
19 S0019 顺式- 6-壬烯-1-醇 cis- 6-Nonen-1-ol 3465
20 S0020 反式- 2-壬烯-1-醇 trans-2-Nonen-1-ol 3379
21 S0021 2,6-壬二烯-1-醇 2,6-Nonadien-1-ol 2780
22 S0022 正癸醇 1-Decanol (Decyl alcohol) 2365
23 S0023 十一醇 Undecyl alcohol 3097
24 S0024 月桂醇(十二醇) Lauryl alcohol (Dodecyl alcohol) 2617
25 S0025 1-十六醇 1-Hexadecanol 2554
26 S0026 小茴香醇 Fenchyl alcohol 2480
叶醇(又名顺式-3-己烯-1-
27 S0027 Leaf alcohol (cis-3-Hexen-1-ol) 2563
醇)
28 S0028 龙脑 Borneol 2157
29 S0029 芳樟醇 Linalool 2635
30 S0030 氧化芳樟醇 Linalool oxide 3746
31 S0031 异胡薄荷醇 Isopulegol 2962
32 S0032 苏合香醇(又名α -甲基苄醇) Styralyl alcohol (α –Methylbenzyl alcohol) 2685
33 S0033 苯甲醇 Benzyl alcohol 2137
34 S0034 苯乙醇 Phenethyl alcohol 2858
35 S0035 苯丙醇 Phenylpropyl alcohol 2885
36 S0036 玫瑰醇 Rhodinol 2980
37 S0037 α -松油醇 α -Terpineol 3045
38 S0038 金合欢醇 Farnesol 2478
39 S0039 香叶醇 Geraniol 2507
40 S0040 dl-香茅醇 dl-Citronellol 2309
41 S0041 茴香醇 Anisyl alcohol 2099
42 S0042 肉桂醇 Cinnamic alcohol 2294
α -紫罗兰醇(又名甲位紫罗兰
43 S0043 α -Ionol 3624
醇)
β- 紫罗兰醇(又名乙位紫罗兰
44 S0044 β-Ionol 3625
醇)
45 S0045 二氢-β -紫罗兰醇 Dihydro-β-ionol 3627
46 S0046 橙花醇 Nerol 2770
47 S0047 橙花叔醇 Nerolidol 2772
48 S0048 二甲基苄基原醇 Dimethyl benzyl carbinol 2393
49 S0049 正丙醇 1-Propanol (Propyl alcohol) 2928
50 S0050 3-己醇 3-Hexanol 3351

GB 2760-2014
51 S0051 1-己烯- 3-醇 1-Hexen-3-ol 3608
52 S0052 2-乙基己醇 2-Ethyl-1-hexanol 3151
53 S0053 2-庚醇 2-Heptanol 3288
54 S0054 3-辛醇 3-Octanol 3581
55 S0055 顺式-3-辛烯- 1-醇 cis-3-Octen-1-ol 3467
56 S0056 2-十一醇 2-Undecanol 3246
57 S0057 对, α -二甲基苄醇 p , α-Dimethylbenzyl alcohol 3139
58 S0058 对-异丙基苄醇 p - Isopropylbenzyl alcohol 2933
59 S0059 对, α , α -三甲基苄醇 p , α, α -Trimethylbenzyl alcohol 3242
60 S0060 β- 石竹烯醇 β-Caryophyllene alcohol -
61 S0061 龙蒿脑 Estragole 2411
62 S0062 四氢香叶醇 Tetrahydrogeraniol 2391
63 S0063 二氢香芹醇 Dihydrocarveol 2379
1-对-䓝烯-4-醇（又名1-对-
64 S0064 1-p-Menthen-4-ol 2248
薄荷烯-4-醇）
65 S0065 紫苏醇 Perilla alcohol 2664
薄荷脑 (dl- 薄荷脑, l-薄荷
66 S0066 Menthol ( dl-Menthol, l-Menthol) 2665
脑)
3-(l- 薄荷氧基 )-2-甲基 3-(l-Menthoxy)-2-methylpropan
67 S0067 3849
-1,2-丙二醇 e-1,2-diol
68 S0068 3,5,5-三甲基环己醇 3,5,5-Trimethylcyclohexanol 3962
69 S0069 顺式-2-壬烯- 1-醇 cis-2-Nonen-1-ol 3720
E, E - 2,4-Decadien-1-ol (trans,
70 S0070 反式, 反式- 2,4-癸二烯醇 3911
trans-2,4-Decadien-1-ol)
71 S0071 反式-2-辛烯- 4-醇 (E )- 2-Octen-4-ol 3888
对-䓝-3-烯- 1醇（又名对
72 S0072 p - Menth-3-en-1-ol 3563
-3-薄荷烯-1-醇）
对-䓝-1,8(10)二烯- 9-醇
Menthadienol [p -
73 S0073 [又名对-1,8 (10) 薄荷二烯 -
mentha-1,8(10)-dien-9-ol]
-9-醇]
74 S0074 柏木烯醇 Cedrenol -
Dehydrolinalool
75 S0075 脱氢芳樟醇 3830
[(E)-3,7-Dimethyl-1,5,7-octatrie n-3-ol]
76 S0076 d -木糖 d - Xylose 3606
77 S0077 d -核糖 d - Ribose 3793
78 S0078 l-鼠李糖 l-Rhamnose 3730
79 S0079 二苯醚 Diphenyl ether 3667
80 S0080 对-甲酚甲醚 p - Cresyl methyl ether 2681
81 S0081 异丁香酚甲醚 iso-Eugenyl methyl ether 2476

GB 2760-2014
82 S0082 甲基苯乙醚 Methyl phenethyl ether 3198
83 S0083 朗姆醚(乙醇氧化水合物) Rum ether (Ethyl oxyhydrate) 2996
84 S0084 仲丁基乙醚 sec- Butyl ethyl ether 3131
85 S0085 乙基苄基醚 Ethyl benzyl ether 2144
86 S0086 大茴香醚 Anisole 2097
87 S0087 邻-甲基大茴香醚 o - Methylanisole 2680
88 S0088 橙花醚 Nerol oxide 3661
89 S0089 2,4-二甲基大茴香醚 2,4-Dimethylanisole 3828
90 S0090 香兰基乙醚 Vanillylethyl ether 3815
91 S0091 丁香酚 Eugenol 2467
92 S0092 异丁香酚 Isoeugenol 2468
93 S0093 甲基丁香酚 Methyl eugenol 2475
94 S0094 对-甲酚 p - Cresol 2337
95 S0095 邻-甲酚 o - Cresol 3480
96 S0096 间-甲酚 m -Cresol 3530
97 S0097 百里香酚 Thymol 3066
98 S0098 麦芽酚 Maltol 2656
99 S0099 苯酚 Phenol 3223
100 S0100 2-甲氧基-4-甲基苯酚 2-Methoxy-4-methylphenol 2671
101 S0101 对-乙基苯酚 p - Ethylphenol 3156
102 S0102 2-甲氧基-4-乙烯基苯酚 2-Methoxy-4-vinylphenol 2675
103 S0103 对-二甲氧基苯 p - Dimethoxybenzene 2386
104 S0104 愈疮木酚 Guaiacol 2532
105 S0105 4-乙基愈疮木酚 4-Ethylguaiacol 2436
106 S0106 苯甲醛丙二醇缩醛 Benzaldehyde propylene glycol acetal 2130
107 S0107 2-异丙基苯酚 2-Isopropylphenol 3461
108 S0108 2,6-二甲基苯酚 2,6-Xylenol 3249
109 S0109 2,6-二甲氧基苯酚 2,6-Dimethoxyphenol 3137
110 S0110 间苯二酚 Resorcinol 3589
111 S0111 香芹酚 Carvacrol 2245
112 S0112 2-甲氧基-4-丙基苯酚 2-Methoxy-4-propylphenol 3598
113 S0113 2,5-二甲基苯酚 2,5-Xylenol 3595
114 S0114 对-乙烯基苯酚 p - Vinylphenol 3739
115 S0115 乙醛 Acetaldehyde 2003
116 S0116 乙醛二乙缩醛 Acetaldehyde diethyl acetal 2002
117 S0117 丙醛 Propionaldehyde 2923
118 S0118 3-(2-呋喃基)丙烯醛 3-(2-Furyl)acrolein 2494
119 S0119 丁醛 Butyraldehyde 2219
120 S0120 2-甲基丁醛 2-Methylbutyraldehyde 2691
GB 2760-2014
121 S0121 2-甲基- 2-丁烯醛 2-Methyl-2-butenal 3407
122 S0122 2-苯基- 2-丁烯醛 2-Phenyl-2-butenal 3224
123 S0123 戊醛 Valeraldehyde 3098
124 S0124 异戊醛 Isovaleraldehyde 2692
125 S0125 2-甲基戊醛 2-Methylvaleraldehyde 3413
126 S0126 2-戊烯醛 2-Pentenal 3218
127 S0127 2-甲基- 2-戊烯醛 2-Methyl-2-pentenal 3194
128 S0128 4-甲基- 2-苯基- 2-戊烯醛 4-Methyl-2-phenyl-2-pentenal 3200
129 S0129 2,4-戊二烯醛 2,4-Pentadienal 3217
130 S0130 己醛 Hexanal 2557
131 S0131 2-己烯醛(又名叶醛) 2-Hexenal (Leaf aldehyde) 2560
132 S0132 顺式-3-己烯醛 cis-3-Hexenal 2561
133 S0133 5-甲基- 2-苯基- 2-己烯醛 5-Methyl-2-phenyl-2-hexenal 3199
134 S0134 2-异丙基-5-甲基-2-己烯醛 2-Isopropyl-5-methyl-2-hexenal 3406
135 S0135 反式, 反式- 2,4-己二烯醛 trans, trans- 2,4-Hexadienal 3429
136 S0136 庚醛 Heptyl aldehyde 2540
137 S0137 4-庚烯醛 4-Heptenal 3289
138 S0138 反式-2-庚烯醛 trans- 2-Heptenal 3165
139 S0139 2,6-二甲基-5-庚烯醛 2,6-Dimethyl-5-heptenal 2389
140 S0140 2,4-庚二烯醛 2,4-Heptadienal 3164
141 S0141 辛醛 Octylaldehyde 2797
142 S0142 2-辛烯醛 2-Octenal 3215
143 S0143 反式, 反式- 2,4-辛二烯醛 trans, trans- 2,4-Octadienal 3721
144 S0144 反式, 反式- 2,6-辛二烯醛 Trans, trans-2,6-Octadienal 3466
145 S0145 壬醛 Nonanal 2782
甲基壬乙醛(又名2-甲基十一 Methylnonylacetaldehyde
146 S0146 2749
醛) (2-Methylundecanal)
147 S0147 2-壬烯醛 2-Nonenal 3213
148 S0148 顺式-6-壬烯醛 cis-6-Nonenal 3580
2,4-壬二烯醛 (反式-2-反式 2,4-Nonadienal (trans-
149 S0149 3212
-4-壬二烯醛) 2-trans-4-Nonadienal)
150 S0150 反式-2-顺式- 6-壬二烯醛 Nona-2-trans-6-cis-dienal 3377
151 S0151 甲酸桃金娘烯酯 Myrtenyl formate 3405
152 S0152 正癸醛(又名癸醛) n - Decyl aldehyde (Decanal) 2362
153 S0153 2-癸烯醛 2-Decenal 2366
154 S0154 2,4-癸二烯醛 2,4-Decadienal 3135
155 S0155 十一醛 Undecanal 3092
156 S0156 2-十一烯醛 2-Undecenal 3423
157 S0157 2,4-十一碳二烯醛 2,4-Undecadienal 3422

GB 2760-2014
158 S0158 月桂醛 Lauric aldehyde 2615
159 S0159 2-十二碳烯醛 2-Dodecenal 2402
反式-2-顺式- 6-十二碳二烯
160 S0160 2-trans- 6-cis- Dodecadienal 3637
醛
161 S0161 十四醛 Tetradecyl aldehyde 2763
162 S0162 桃醛(又名γ- 十一烷内酯) Peach aldehyde (γ-Undecalactone) 3091
163 S0163 大茴香醛 p - Anisaldehyde 2670
164 S0164 水杨醛 Salicylaldehyde 3004
165 S0165 苯甲醛 Benzaldehyde 2127
甲基苯甲醛 (邻、对、间位混
166 S0166 Tolualdehydes(mixed o , m , p ) 3068
合物)
167 S0167 3,4-二甲氧基苯甲醛 3,4-Dimethoxybenzenecarbonal 3109
168 S0168 苯乙醛 Phenylacetaldehyde 2874
169 S0169 苯乙醛二甲缩醛 Phenylacetaldehyde dimethyl acetal 2876
Phenylpropyl aldehyde
170 S0170 苯丙醛(又名3-苯基丙醛) 2887
(3-Phenylpropionaldehyde)
171 S0171 枯茗醛 Cuminaldehyde 2341
172 S0172 香兰素 Vanillin 3107
173 S0173 香茅醛 Citronellal 2307
174 S0174 柠檬醛 Citral 2303
175 S0175 洋茉莉醛(又名胡椒醛) Heliotropin (Piperonal) 2911
176 S0176 肉桂醛 Cinnamic aldehyde 2286
177 S0177 乙二醇缩肉桂醛 Cinnamaldehyde ethylene glycol acetal 2287
178 S0178 紫苏醛 Perillaldehyde 3557
对-䓝-1-烯-9-醛（又名对
179 S0179 p - Menth-1-en-9-al 3178
-1-薄荷烯-9-醛）
180 S0180 糠醛 Furfural 2489
181 S0181 5-甲基糠醛 5-Methylfurfural 2702
182 S0182 1,1-二甲氧基乙烷 1,1-Dimethoxyethane 3426
2,6,6-三甲基环己 -1,3-二 (2,6,6-Trimethylcyclohexa-1,3-d ienyl)-
183 S0183 3389
烯基甲醛 methanal
184 S0184 异丁醛 Isobutyraldehyde 2220
185 S0185 顺式-4-己烯醛 cis-4-Hexenal 3496
186 S0186 顺式-5-辛烯醛 cis-5-Octenal 3749
187 S0187 4-癸烯醛 4-Decenal 3264
反式, 反式- 2,4-十二碳二烯
188 S0188 trans, trans- 2,4-Dodecadienal 3670
醛
189 S0189 2-十三烯醛 2-Tridecenal 3082
190 S0190 4-乙基苯甲醛 4-Ethylbenzaldehyde 3756

GB 2760-2014
191 S0191 2-羟基- 4-甲基苯甲醛 2-Hydroxy-4-methylbenzaldehde 3697
192 S0192 邻-甲氧基肉桂醛 o - Methoxycinnamaldehyde 3181
193 S0193 龙脑烯醛 Campholenic aldehyde 3592
194 S0194 α -己基肉桂醛 α -Hexylcinnamaldehyde 2569
195 S0195 香兰素1,2-丙二醇缩醛 Vanillinpropylene glycol acetal 3905
196 S0196 乙醛乙醇顺式-3-己烯醇缩醛 Acetaldehyde ethyl cis-3-hexenyl acetal 3775
197 S0197 反式, 反式- 2,6-壬二烯醛 2-trans- 6-trans- Nonadienal 3766
198 S0198 2,4,7-癸三烯醛 2,4,7-Decatrienal 4089
199 S0199 β- 甜橙醛 β-Sinensal 3141
200 S0200 4-羟基苯甲醛 4-Hydroxy benzaldehyde 3984
201 S0201 邻-甲氧基苯甲醛 o-Methoxybenzaldehyde 4077
202 S0202 12-甲基十三醛 12-Methyltridecanal 4005
203 S0203 甲乙酮 Methyl ethyl ketone 2170
204 S0204 3-羟基- 2-丁酮(又名乙偶姻) 3 - Hydroxy-2 - butanone (Acetoin) 2008
205 S0205 4-(对-甲氧基苯基)-2-丁酮 4-(p - Methoxyphenyl)-2-butanone 2672
206 S0206 4-苯基- 3-丁烯- 2-酮 4-Phenyl-3-buten-2-one 2881
丁二酮 Diacetyl
207 S0207 2,3-丁二酮 2370
2,3-Diketo butane
208 S0208 2-戊酮 2-Pentanone 2842
209 S0209 1-戊烯- 3-酮 1-Penten-3-one 3382
210 S0210 2,3-戊二酮 2,3-Pentanedione 2841
3-乙基2-羟基-2-环戊烯-1-
211 S0211 3-Ethyl-2-hydroxy-2-cyclopenten-1-one 3152
酮
Methylcyclopentenolone
甲基环戊烯醇酮 (又名3-甲基
212 S0212 (3-methyl-2-hydroxy-2-cyclopenten-1-o 2700
-2-羟基-2-环戊烯-1-酮)
ne)
213 S0213 4-己烯- 3-酮 4-Hexene-3-one 3352
214 S0214 5-甲基- 3-己烯- 2-酮 5-Methyl-3-hexen-2-one 3409
215 S0215 3,4-己二酮 3,4-Hexanedione 3168
216 S0216 2-庚酮 2-Heptanone 2544
217 S0217 3-庚烯- 2-酮 3-Hepten-2-one (Methyl pentenyl ketone) 3400
218 S0218 6-甲基- 5-庚烯- 2-酮 6-Methyl-5-hepten-2-one 2707
219 S0219 1-辛烯- 3-酮 1-Octen-3-one 3515
220 S0220 2-壬酮 2-Nonanone 2785
221 S0221 2-十一酮 2-Undecanone 3093
222 S0222 2-十三酮 2-Tridecanone 3388
223 S0223 圆柚酮 Nootkatone 3166
224 S0224 l-香芹酮 L -Carvone 2249
225 S0225 苯乙酮 Acetophenone 2009

GB 2760-2014
4-甲基苯乙酮 4-Methylacetophenone
226 S0226 2677
对-甲基苯乙酮 p – Methylacetophenone
227 S0227 对-甲氧基苯乙酮 p - Methoxyacetophenone 2005
228 S0228 顺式茉莉酮 cis-Jasmone 3196
Raspberry ketone [4-(p -
229 S0229 覆盆子酮(又名悬钩子酮) 2588
Hydroxyphenyl)-2-butanone]
230 S0230 α -突厥酮 α -Damascone 3659
231 S0231 突厥烯酮 Damascenone 3420
232 S0232 苯甲醛甘油缩醛 Benzaldehyde glyceryl acetal 2129
233 S0233 α -鸢尾酮 α -Irone 2597
234 S0234 α -紫罗兰酮 α -Ionone 2594
235 S0235 β- 紫罗兰酮 β-Ionone 2595
236 S0236 dl-樟脑 dl-Camphor -
237 S0237 薄荷酮 Menthone 2667
238 S0238 d,l-异薄荷酮 d , l- Isomenthone 3460
239 S0239 4-(2-呋喃基)-3-丁烯-2-酮 4-(2-Furyl)-3-buten-2-one 2495
2-乙基- 4-羟基-5-甲基 2-Ethyl-4-hydroxy-5-methyl-3(2H )-furan
240 S0240 3623
-3(2H )- 呋喃酮 one
4,5-二甲基-3-羟基-2,5-二 4,5-Dimethyl-3-hydroxy-2,5-dihydrofura
241 S0241 3634
氢呋喃-2-酮 n-2-one
2-乙基 - 3-甲基 - 4-羟基 2-Ethyl-3-methyl-4-hydroxydihydro-2,5-
242 S0242 3153
二氢 -2,5-呋喃-5-酮 furan-5-one
4,5-二氢-3(2H ) 噻吩酮( 四 4,5-Dihydro-3-(2H) thiophenone
243 S0243 3266
氢噻吩-3-酮) (Tetrahydrothiophen-3-one)
244 S0244 2-乙基呋喃 2-Ethylfuran 3673
245 S0245 2-乙酰基呋喃 2-Acetylfuran 3163
246 S0246 2-乙酰基-5-甲基呋喃 2-Acetyl-5-methylfuran 3609
247 S0247 丙酮 Acetone 3326
248 S0248 1-苯基- 1,2-丙二酮 1-Phenyl-1,2-propanedione 3226
249 S0249 3,4-二甲基-1,2-环戊二酮 3,4-Dimethyl-1,2-cyclopentadione 3268
250 S0250 3,5-二甲基-1,2-环戊二酮 3,5-Dimethyl-1,2-cyclopentadione 3269
251 S0251 2,3-己二酮 2,3-Hexanedione 2558
252 S0252 1-甲基- 2,3-环己二酮 1-Methyl-2,3-cyclohexadione 3305
253 S0253 2,2,6-三甲基环己酮 2,2,6-Trimethylcyclohexanone 3473
2,6,6-三甲基-2-环己烯
254 S0254 2,6,6-Trimethylcyclohex-2-ene-1,4-dione 3421
-1,4-二酮
255 S0255 3-庚酮 3-Heptanone 2545
256 S0256 5-甲基- 2-庚烯- 4-酮 5-Methyl-2-hepten-4-one 3761
257 S0257 6-甲基- 3,5-庚二烯-2-酮 6-Methyl-3,5-heptadien-2-one 3363

GB 2760-2014
258 S0258 2-辛酮 2-Octanone 2802
259 S0259 3-辛酮 3-Octanone 2803
260 S0260 3-辛烯- 2-酮 3-Octen-2-one 3416
6,10-二甲基 - 5,9-十一碳
261 S0261 6,10-Dimethyl-5,9-undecadien-2-one 3542
二烯-2-酮
262 S0262 2-十五酮 2-Pentadecanone 3724
263 S0263 3-甲基环十五酮 3-Methyl-1-cyclopentadecanone 3434
264 S0264 环十七- 9-烯- 1-酮 Cycloheptadeca-9-en-1-one 3425
265 S0265 二苯甲酮 Benzophenone 2134
266 S0266 2-羟基苯乙酮 2-Hydroxyacetophenone 3548
267 S0267 异弗尔酮 Isophorone 3553
二氢茉莉酮 (又名2-戊基-3- Dihydrojasmone
268 S0268 3763
甲基-2-环戊烯-1-酮) (2-Pentyl-3-methyl-2-cyclopenten-1-one)
Neohesperidin dihydrochalcone
269 S0269 新甲基橙皮苷二氢查耳酮 3811
Neohesperidin DHC
270 S0270 姜油酮 Zingerone 3124
β- 突厥酮[又名4-(2,6,6-三 β-Damascone
271 S0271 甲基环己-1-烯基)丁-2-烯 [4-(2,6,6-Trimethylcyclohex-1-enyl) 3243
-4-酮) but-2-en-4-one]
272 S0272 3-甲硫基丁醛 3-(Methylthio) butanal 3374
273 S0273 α -戊基桂醛 α -Amylcinnamaldehyde 2061
274 S0274 d -葑酮 d - Fenchone 2479
275 S0275 2-甲基四氢呋喃- 3-酮 2-Methyltetrahydrofuran-3-one 3373
4-羟基- 2,5-二甲基-3(2H )
276 S0276 4-Hydroxy-2,5-dimethyl-3(2H )furanone 3174
呋喃酮
2,5-二甲基-4-甲氧基- 2,5-Dimethyl-4-methoxy-3(2H )-
277 S0277 3664
3(2H ) 呋喃酮 furanone
278 S0278 2-戊基呋喃 2-Pentylfuran 3317
4,5,6,7-四氢 -3,6-二甲基 4,5,6,7-Tetrahydro-3,6-dimethyl
279 S0279 3235
苯并呋喃 (又名薄荷呋喃) benzofuran (Menthofuran)
1,5,5,9- 四甲基 - 13- 氧 1,5,5,9-Tetramethyl-13-oxatricyclo
280 S0280 3471
杂三环[8.3.0.0(4,9)]十三烷 [8.3.0.0(4,9)] tridecane
281 S0281 顺式-二氢香芹酮 cis-Dihydrocarvone 3565
3-巯基- 2-丁酮(又名3-巯基
282 S0282 3-Mercapto-2-butanone 3298
-丁-2-酮)
283 S0283 胡椒基丙酮 Piperonyl acetone 2701
284 S0284 二氢-β -紫罗兰酮 Dihydro-β-ionone 3626
285 S0285 4-甲基- 2，3-戊二酮 4-Methyl-2,3-pentanedione 2730
286 S0286 反式-7-甲基- 3-辛烯- 2-酮 (E )- 7-Methyl-3-octen-2-one 3868

GB 2760-2014
287 S0287 3-乙酰硫基- 2-甲基呋喃 3-(Acetylthio)-2-methylfuran 3973
4-乙酰氧基 - 2,5-二甲基-
288 S0288 4-Acetoxy-2,5-dimethyl-3(2H)-furanone 3797
3(2H)呋喃酮
3-乙基- 2-羟基-4-甲基- 3-Ethyl-2-hydroxy-4-methylcyclopent-2-
289 S0289 3453
2-环戊-1-酮 en-1-one
290 S0290 环己酮 Cyclohexanone 3909
291 S0291 2,3-庚二酮 2,3-Heptanedione 2543
292 S0292 2,3-辛二酮 2,3-Octanedione 4060
293 S0293 乙酸 Acetic acid 2006
294 S0294 丙酸 Propionic acid 2924
295 S0295 丙酮酸 Pyruvic acid 2970
296 S0296 丁酸 Butyric acid 2221
297 S0297 异丁酸 Isobutyric acid 2222
298 S0298 2-甲基丁酸 2-Methylbutyric acid 2695
299 S0299 2-乙基丁酸 2-Ethylbutyric acid 2429
300 S0300 戊酸 Valericacid 3101
301 S0301 2-甲基戊酸 2-Methylvaleric acid 2754
2-甲基- 2-戊烯酸(又名草莓
302 S0302 2-Methyl-2-pentenoic acid (Strawberriff) 3195
酸)
303 S0303 异戊酸 Isovaleric acid 3102
304 S0304 己酸 Hexanoic acid 2559
305 S0305 己二酸 Adipic acid 2011
306 S0306 反式-2-己烯酸 trans- 2-Hexenoic acid 3169
307 S0307 3-己烯酸 3-Hexenoic acid 3170
308 S0308 庚酸 Heptanoic acid 3348
309 S0309 辛酸 Octanoic acid 2799
310 S0310 壬酸 Nonoic acid 2784
311 S0311 癸酸 Decanoic acid 2364
312 S0312 十二酸(又名月桂酸) Dodecanoic acid (Lauric acid) 2614
313 S0313 十四酸(又名肉豆蔻酸) Tetradecanoic acid (Myristic acid) 2764
314 S0314 十六酸(又名棕榈酸) Hexadecylic acid (Palmitic acid) 2832
315 S0315 苯甲酸 Benzoic acid 2131
316 S0316 苯乙酸 Phenylacetic acid 2878
317 S0317 柠檬酸 Citric acid 2306
318 S0318 肉桂酸 Cinnamic acid 2288
319 S0319 富马酸 Fumaric acid 2488
320 S0320 3-甲基戊酸(又名酐酪酸) 3-Methylpentanoic acid 3437
321 S0321 β- 丙氨酸 β-Alanine 3252
322 S0322 l-苯基丙氨酸 l-Phenylalanine 3585

GB 2760-2014
323 S0323 l-半胱氨酸 l-Cysteine 3263
324 S0324 甘氨酸 Glycine 3287
325 S0325 l-谷氨酸 l-Glutamic acid 3285
326 S0326 l-亮氨酸 l-Leucine 3297
327 S0327 dl-蛋氨酸 dl-Methionine 3301
328 S0328 乙酰丙酸 Levulinic acid 2627
329 S0329 2-氧代丁酸 2-Oxobutyric acid 3723
330 S0330 2-甲基己酸 2-Methylhexanoic acid 3191
331 S0331 2-甲基庚酸 2-Methyloenanthic acid 2706
332 S0332 4-甲基辛酸 4-Methyloctanoic acid 3575
333 S0333 3,7-二甲基-6-辛烯酸 3,7-Dimethyl-6-octenoic acid 3142
334 S0334 9-癸烯酸 9-Decenoic acid 3660
335 S0335 十一酸 Undecanoic acid 3245
336 S0336 10-十一碳烯酸 10-Undecenoic acid 3247
337 S0337 3-苯丙酸 3-Phenylpropionic acid 2889
338 S0338 乳酸 Lactic acid 2611
339 S0339 l-脯氨酸 l-Proline 3319
340 S0340 dl-缬氨酸 dl-Valine 3444
2-(4-甲氧基苯氧基)- 丙酸 Sodium 2-(4-methyoxy-phenoxy)
341 S0341 3773
钠 propanoate
342 S0342 l-和dl-丙氨酸 l-And d ,l -Alanine 3818
343 S0343 l-精氨酸 l-Arginine 3819
344 S0344 l-赖氨酸 l-Lysine 3847
345 S0345 3-甲基巴豆酸 3-Methylcrotonic acid 3187
346 S0346 甲酸 Formic acid 2487
347 S0347 4-甲基壬酸 4-Methylnonanoic acid 3574
348 S0348 异己酸 Isohexanoic acid 3463
349 S0349 2-羟基苯甲酸(又名水杨酸) 2-Hydroxybenzoic acid (Salicylic acid) 3985
350 S0350 惕各酸 Tiglic acid 3599
351 S0351 琥珀酸 Succinic acid -
352 S0352 硬脂酸 Stearic acid 3035
353 S0353 甲酸乙酯 Ethyl formate 2434
354 S0354 甲酸丁酯 Butyl formate 2196
355 S0355 甲酸戊酯 Amyl formate 2068
356 S0356 甲酸异戊酯 Isoamyl formate 2069
357 S0357 甲酸己酯 Hexyl formate 2570
358 S0358 甲酸苄酯 Benzyl formate 2145
359 S0359 甲酸香叶酯 Geranyl formate 2514
360 S0360 甲酸香茅酯 Citronellyl formate 2314
GB 2760-2014
361 S0361 甲酸苯乙酯 Phenethyl formate 2864
362 S0362 甲酸芳樟酯 Linalyl formate 2642
363 S0363 乙酸甲酯 Methyl acetate 2676
364 S0364 乙酸乙酯 Ethyl acetate 2414
365 S0365 乙酰乙酸乙酯 Ethyl acetoacetate 2415
366 S0366 乙酸丙酯 Propyl acetate 2925
367 S0367 乙酸异丙酯 Isopropyl acetate 2926
368 S0368 乙酸烯丙酯 Allyl acetate -
369 S0369 乙酰丙酸乙酯 Ethyl acetylpropanoate 2442
370 S0370 乙酸丁酯 Butyl acetate 2174
371 S0371 乙酸异丁酯 Isobutyl acetate 2175
372 S0372 乙酸异戊酯 Isoamyl acetate 2055
373 S0373 乙酸己酯 Hexyl acetate 2565
374 S0374 乙酸2-己烯酯 2-Hexen-1-yl acetate 2564
375 S0375 乙酸庚酯 Heptyl acetate 2547
376 S0376 乙酸辛酯 Octyl acetate 2806
377 S0377 乙酸3-辛酯 3-Octyl acetate 3583
378 S0378 1-辛烯- 3-醇乙酸酯 1-Octen-3-yl acetate 3582
379 S0379 乙酸壬酯 Nonyl acetate 2788
380 S0380 2-丁烯酸己酯 n - Hexyl 2-butenoate 3354
381 S0381 乙酸癸酯 Decyl acetate 2367
382 S0382 乙酸苄酯 Benzyl acetate 2135
383 S0383 乙酸苯乙酯 Phenethyl acetate 2857
384 S0384 乙酸茴香酯 Anisyl acetate 2098
385 S0385 乙酸龙脑酯 Bornyl acetate 2159
386 S0386 乙酸薄荷酯 Menthol acetate 2668
387 S0387 乙酸肉桂酯 Cinnamyl acetate 2293
388 S0388 乙酸香茅酯 Citronellyl acetate 2311
389 S0389 乙酸香叶酯 Geranyl acetate 2509
390 S0390 乙酸对-甲酚酯 p - Cresyl acetate 3073
391 S0391 乙酸苏合香酯 Styrallyl acetate 2684
392 S0392 乙酸橙花酯 Neryl acetate 2773
393 S0393 乙酸松油酯 Terpinylacetate 3047
394 S0394 异丁酸肉桂酯 Cinnamyl isobutyrate 2297
顺式-3-己烯-1-醇乙酸酯(又
395 S0395 cis-3-Hexen-1-yl acetate (Leaf acetate) 3171
名乙酸叶醇酯)
396 S0396 乙酸糠酯 Furfuryl acetate 2490
397 S0397 庚酸烯丙酯 Allyl heptanoate 2031
398 S0398 乙酸芳樟酯 Linalyl acetate 2636
GB 2760-2014
399 S0399 乙酸葛缕酯 Carvyl acetate 2250
400 S0400 乙酸二氢葛缕酯 Dihydrocarvyl acetate 2380
401 S0401 苯乙酸丁酯 Butyl phenylacetate 2209
402 S0402 丙酸乙酯 Ethyl propionate 2456
403 S0403 丙二酸二乙酯 Diethyl malonate 2375
404 S0404 丙酸异丁酯 Isobutyl propionate 2212
405 S0405 丙酸异戊酯 Isoamyl propionate 2082
丙酸顺式-3- 己烯酯和丙酸 cis-3-Hexenyl propionate& trans-
406 S0406 反式-2-己烯酯 3778
2-Hexenyl propionate
407 S0407 丙酸香叶酯 Geranyl propionate 2517
408 S0408 丙酸香茅酯 Citronellyl propionate 2316
409 S0409 丙酸苄酯 Benzyl propionate 2150
410 S0410 丙酸苯乙酯 Phenethyl propionate 2867
411 S0411 丙酸芳樟酯 Linalyl propionate 2645
412 S0412 丁酸甲酯 Methyl butyrate 2693
413 S0413 2-甲基丁酸甲酯 Methyl 2-methylbutyrate 2719
414 S0414 丁酸乙酯 Ethyl butyrate 2427
415 S0415 异丁酸乙酯 Ethyl isobutyrate 2428
416 S0416 2-甲基丁酸乙酯 Ethyl 2-methylbutyrate 2443
417 S0417 3-羟基丁酸乙酯 Ethyl 3-hydroxybutyrate 3428
418 S0418 丁二酸二乙酯 Diethyl succinate 2377
419 S0419 异丁酸甲酯 Methyl isobutyrate 2694
420 S0420 丁酸丁酯 Butyl butyrate 2186
421 S0421 丁酸异丁酯 Isobutyl butyrate 2187
422 S0422 2-甲基丁酸丁酯 n - Butyl 2-methylbutyrate 3393
423 S0423 2-甲基丁酸2-甲基丁酯 2-Methylbutyl 2-methylbutyrate 3359
424 S0424 异丁酸丁酯 Butyl isobutyrate 2188
425 S0425 丁酸戊酯 Amyl butyrate 2059
426 S0426 丁酸异戊酯 Isoamyl butyrate 2060
427 S0427 2-甲基丁酸异戊酯 Isoamyl 2-methylbutanoate 3505
428 S0428 异丁酸异戊酯 Isopentyl isobutyrate 3507
429 S0429 丁酸己酯 Hexyl butyrate 2568
430 S0430 2-甲基丁酸己酯 Hexyl 2-methylbutyrate 3499
丁酸顺式 -3-己烯酯 (又名
431 S0431 cis-3-Hexenyl butyrate (Leaf butyrate) 3402
丁酸叶醇酯)
432 S0432 2-甲基丁酸- 3-己烯酯 3-Hexenyl 2-methylbutanoate 3497
433 S0433 异丁酸庚酯 Heptyl isobutyrate 2550
434 S0434 2-甲基丁酸辛酯 Octyl 2-methylbutyrate 3604
435 S0435 1-辛烯- 3-醇丁酸酯 1-Octen-3-yl butyrate 3612

GB 2760-2014
436 S0436 丁酸苄酯 Benzyl butyrate 2140
437 S0437 异丁酸苄酯 Benzyl isobutyrate 2141
438 S0438 丁酸苯乙酯 Phenethyl butyrate 2861
439 S0439 2-甲基丁酸苯乙酯 Phenethyl 2-methylbutyrate 3632
440 S0440 异丁酸苯乙酯 Phenethyl isobutyrate 2862
441 S0441 丁酸香叶酯 Geranyl butyrate 2512
442 S0442 异丁酸香叶酯 Geranyl isobutyrate 2513
443 S0443 丁酸芳樟酯 Linalyl butyrate 2639
444 S0444 异丁酸芳樟酯 Linalyl isobutyrate 2640
445 S0445 当归酸异丁酯 Isobutyl angelate 2180
446 S0446 异丁酸橙花酯 Neryl isobutyrate 2775
447 S0447 正戊酸乙酯 Ethyl valerate 2462
448 S0448 丁酰乳酸丁酯 Butyl butyryllactate 2190
449 S0449 异戊酸乙酯 Ethyl isovalerate 2463
450 S0450 水杨酸丁酯(又名柳酸丁酯) Butyl salicylate 3650
451 S0451 异戊酸丁酯 Butyl isovalerate 2218
452 S0452 异戊酸异戊酯 Isoamyl isovalerate 2085
453 S0453 异戊酸3-己烯酯 3-Hexenyl isovalerate 3498
454 S0454 异戊酸壬酯 Nonyl isovalerate 2791
455 S0455 异戊酸苯乙酯 Phenethyl isovalerate 2871
456 S0456 异戊酸香叶酯 Geranyl isovalerate 2518
457 S0457 己酸甲酯 Methyl hexanoate 2708
458 S0458 2-己烯酸甲酯 Methyl 2-hexenoate 2709
459 S0459 己酸乙酯 Ethyl hexanoate（Ethyl caproate） 2439
460 S0460 3-己烯酸乙酯 Ethyl 3-hexenoate 3342
461 S0461 3-羟基己酸乙酯 Ethyl 3-hydroxyhexanoate 3545
462 S0462 反式-2- 己烯酸乙酯 Ethyl trans-2-hexenoate 3675
463 S0463 己酸丙酯 Propyl hexanoate 2949
464 S0464 己酸戊酯 Amyl hexanoate 2074
465 S0465 己酸异戊酯 Isoamyl hexanoate 2075
466 S0466 己酸己酯 Hexyl hexanoate 2572
己酸顺式 -3-己烯酯 (又名
467 S0467 cis-3-Hexenyl hexanoate (Leaf hexanoate) 3403
己酸叶醇酯)
468 S0468 庚酸乙酯 Ethyl heptanoate 2437
469 S0469 庚酸丙酯 Propyl heptanoate 2948
470 S0470 庚酸丁酯 Butyl heptanoate 2199
471 S0471 2-甲基- 3-巯基呋喃 2-Methyl-3-furanthiol 3188
472 S0472 辛酸甲酯 Methyl caprylate 2728
473 S0473 辛酸乙酯 Ethyl caprylate 2449
474 S0474 顺式-4-辛烯酸乙酯 Ethyl cis-4-octenoate 3344
GB 2760-2014
475 S0475 顺式-4,7-辛二烯酸乙酯 Ethyl cis-4,7-octadienoate 3682
476 S0476 辛酸异戊酯 Isoamyl octanoate 2080
477 S0477 辛酸壬酯 Nonyl octanoate 2790
478 S0478 辛酸苯乙酯 Phenethyl octanoate 3222
479 S0479 2-壬烯酸甲酯 Methyl 2-nonenoate 2725
480 S0480 壬酸乙酯 Ethyl nonanoate 2447
481 S0481 癸酸乙酯 Ethyl decanoate 2432
反式-2-顺式- 4-癸二烯酸乙
482 S0482 Ethyl trans-2,cis-4-decadienoate 3148
酯
483 S0483 十二酸乙酯(又名月桂酸乙酯) Ethyl dodecanoate ( Ethyl laurate) 2441
十四酸甲酯(又名肉豆蔻酸甲
484 S0484 Methyl tetradecanoate (Methtyl myristate) 2722
酯)
485 S0485 苯甲酸甲酯 Methyl benzoate 2683
486 S0486 苯甲酸乙酯 Ethyl benzoate 2422
487 S0487 苯甲酸丙酯 Propyl benzoate 2931
488 S0488 苯甲酸己酯 Hexyl benzoate 3691
489 S0489 苯甲酸苄酯 Benzyl benzoate 2138
苯甲酸顺式 -3-己烯酯(又名
490 S0490 cis-3-Hexenyl benzoate (Leaf benzoate) 3688
苯甲酸叶醇酯)
491 S0491 邻氨基苯甲酸甲酯 Methyl anthranilate 2682
492 S0492 苯乙酸甲酯 Methyl phenylacetate 2733
493 S0493 苯乙酸乙酯 Ethyl phenylacetate 2452
494 S0494 苯乙酸异戊酯 Isoamyl phenylacetate 2081
495 S0495 苯乙酸苯乙酯 Phenethyl phenylacetate 2866
496 S0496 惕各酸乙酯 Ethyl tiglate 2460
497 S0497 惕各酸苄酯 Benzyl tiglate 3330
498 S0498 乳酸乙酯 Ethyl lactate 2440
499 S0499 乳酸丁酯 Butyl lactate 2205
500 S0500 肉桂酸甲酯 Methyl cinnamate 2698
501 S0501 肉桂酸乙酯 Ethyl cinnamate 2430
502 S0502 肉桂酸苄酯 Benzyl cinnamate 2142
503 S0503 肉桂酸苯乙酯 Phenethyl cinnamate 2863
504 S0504 肉桂酸肉桂酯 Cinnamyl cinnamate 2298
505 S0505 水杨酸甲酯(又名柳酸甲酯) Methyl salicylate 2745
506 S0506 水杨酸乙酯(又名柳酸乙酯) Ethyl salicylate 2458
水杨酸异戊酯(又名柳酸异戊
507 S0507 Isoamyl salicylate 2084
酯)
十四酸乙酯(又名肉豆蔻酸乙
508 S0508 Ethyl tetradecanoate (Ethyl myristate) 2445
酯)

GB 2760-2014
509 S0509 油酸乙酯 Ethyl oleate 2450
510 S0510 棕榈酸乙酯 Ethyl palmitate 2451
511 S0511 二氢茉莉酮酸甲酯 Methyl dihydrojasmonate 3408
512 S0512 椰子油混合酸乙酯 Ethyl ester of coconut oil mixed acid -
513 S0513 柠檬酸三乙酯 Triethyl citrate 3083
514 S0514 甲酸大茴香酯 Anisyl formate 2101
甲酸顺式 -3-己烯酯 (又名
515 S0515 cis-3-Hexenyl formate (Leaf formate) 3353
甲酸叶醇酯)
516 S0516 乙酸2-甲基丁酯 2-Methylbutyl acetate 3644
517 S0517 乙酸3-苯丙酯 3-Phenylpropyl acetate 2890
518 S0518 乙酸丁香酯 Eugenyl acetate 2469
4,5-二甲基-2-异丁基- 3-噻
519 S0519 4,5-Dimethyl-2-isobutyl-3-thiazoline 3621
唑啉
520 S0520 乙酸异胡薄荷酯 Isopulegyl acetate 2965
乙酸1,3,3-三甲基-2-降龙脑
521 S0521 1,3,3-Trimethyl-2-norbornanyl acetate 3390
酯
522 S0522 丙酸甲酯 Methyl propionate 2742
523 S0523 丙烯酸乙酯 Ethyl acrylate 2418
乳酸顺式 -3-己烯酯 (又名
524 S0524 cis-3-Hexenyl lactate (Leaf lactate) 3690
乳酸叶醇酯)
525 S0525 丙酸癸酯 Decyl propionate 2369
526 S0526 反式-2-丁烯酸乙酯 Ethyl trans-2-butenoate 3486
527 S0527 丁酸丙酯 Propyl butyrate 2934
528 S0528 异丁酸异丙酯 Isopropyl isobutyrate 2937
529 S0529 2-甲基丁酸异丙酯 Isopropyl 2-methylbutyrate 3699
530 S0530 异丁酸己酯 Hexyl isobutyrate 3172
531 S0531 丁酸庚酯 Heptyl butyrate 2549
532 S0532 异丁酸辛酯 Octyl isobutyrate 2808
533 S0533 异丁酸- 3-苯丙酯 3-Phenylpropyl isobutyrate 2893
534 S0534 丁酸香茅酯 Citronellyl butyrate 2312
535 S0535 丁酸肉桂酯 Cinnamyl butyrate 2296
536 S0536 异戊酸甲酯 Methyl isovalerate 2753
537 S0537 异戊酸异丁酯 Isobutyl isovalerate 3369
538 S0538 异戊酸2-甲基丁酯 2-Methylbutyl isovalerate 3506
539 S0539 异戊酸苄酯 Benzyl isovalerate 2152
540 S0540 2-戊基吡啶 2-Pentylpyridine 3383
541 S0541 异戊酸肉桂酯 Cinnamyl isovalerate 2302
542 S0542 异戊酸薄荷酯 Menthyl isovalerate 2669
543 S0543 3-己烯酸甲酯 Methyl 3-hexenoate 3364

GB 2760-2014
544 S0544 正己酸异丁酯 Isobutyl caproate 2202
545 S0545 己酸烯丙酯 Allyl hexanoate 2032
546 S0546 己酸芳樟酯 Linalyl hexanoate 2643
547 S0547 3,7-二甲基-6-辛烯酸甲酯 Methyl 3,7-dimethyl-6-octenoate 3361
548 S0548 3-壬烯酸甲酯 Methyl 3-nonenoate 3710
549 S0549 9-十一烯酸甲酯 Methyl 9-undecenoate 2750
550 S0550 十一酸乙酯 Ethyl undecanoate 3492
十四酸异丙酯(又名肉豆蔻酸 Isopropyl tetradecanoate (Isopropyl
551 S0551 3556
异丙酯) myristate)
Methyl N-methylanthranilate (Dimethyl
552 S0552 N- 甲基邻氨基苯甲酸甲酯 2718
anthranilate)
553 S0553 邻氨基苯甲酸乙酯 Ethyl anthranilate 2421
554 S0554 苯甲酸异戊酯 Isoamyl benzoate 2058
555 S0555 苯甲酸苯乙酯 Phenethyl benzoate 2860
556 S0556 苯乙酸异丁酯 Isobutyl phenylacetate 2210
557 S0557 苯乙酸己酯 Hexyl phenylacetate 3457
苯丙酸乙酯(又名氢化肉桂酸 Ethyl 3-phenylpropionate (Ethyl
558 S0558 2455
乙酯) hydrocinnamate)
559 S0559 环己基羧酸甲酯 Methyl cyclohexanecarboxylate 3568
560 S0560 大茴香酸甲酯 Methyl p-anisate 2679
561 S0561 大茴香酸乙酯 Ethyl p -anisate 2420
562 S0562 水杨酸苯乙酯 Phenethyl salicylate 2868
十二酸异戊酯(又名月桂酸异
563 S0563 Isoamyl dodecanoate (Isoamyl laurate) 2077
戊酯)
亚油酸甲酯 (48%), 亚麻酸甲 Methyl linoleate (48%), methyl linolenate
564 S0564 3411
酯(52%)混合物 (52%) mixture
565 S0565 茉莉酮酸甲酯 Methyl jasmonate 3410
566 S0566 水杨酸苄酯(又名柳酸苄酯) Benzyl salicylate 2151
567 S0567 肉桂酸异丁酯 Isobutyl cinnamate 2193
568 S0568 肉桂酸3-苯丙酯 3-Phenylpropyl cinnamate 2894
569 S0569 酒石酸二乙酯 Diethyl tartrate 2378
570 S0570 菸酸甲酯 Methyl nicotinate 3709
571 S0571 惕各酸苯乙酯 Phenethyl tiglate 2870
572 S0572 3-乙酰基-2,5-二甲基噻吩 3-Acetyl-2,5-dimethylthiophene 3527
573 S0573 3,5,5-三甲基-1-己醇 3,5,5-Trimethyl-1-hexanol 3324
574 S0574 丁酸茴香酯 Anisyl butyrate 2100
575 S0575 异戊酸龙脑酯 Bornyl isovalerate 2165
576 S0576 2,6-二甲基-4-庚醇 2,6-Dimethyl-4-heptanol 3140
577 S0577 苯甲酸异丁酯 Isobutyl benzoate 2185

GB 2760-2014
578 S0578 甲酸橙花酯 Neryl formate 2776
乙酸甲基苄醇酯 (邻、间、对
579 S0579 Methylbenzyl acetate (mixed o - ,m -, p - ) 3702
位混合物)
乙酸顺式和反式-对1,（7）8-
䓝二烯- 2-醇酯 [又名乙酸顺 cis-and-trans-p - 1,(7)8-Menthadien-2-yl
580 S0580 式和反式-对1,（7）8- 薄荷 3848
acetate
二烯- 2-醇酯
581 S0581 乙酸龙脑烯醇酯 Campholene acetate 3657
582 S0582 丙酸丙酯 Propyl propionate 2958
583 S0583 丙酸丁酯 Butyl propionate 2211
584 S0584 丙酸己酯 Hexyl propionate 2576
585 S0585 丙酮酸乙酯 Ethyl pyruvate 2457
586 S0586 丁酸辛酯 Octyl butyrate 2807
587 S0587 异丁酸丙酯 n - Propyl isobutyrate 2936
588 S0588 异丁酸异丁酯 Isobutyl isobutyrate 2189
589 S0589 异丁酸香茅酯 Citronellyl isobutyrate 2313
反式-2-丁烯酸顺式-3-己烯
(Z)- 3-Hexenyl(E)-2-butenoate [Leaf
590 S0590 酯(又名反式- 2-丁烯酸叶醇 3982
(E )-2-butenoate]
酯)
丁二酸单薄荷酯 (又名琥珀酸 Diethyl butanedioate (Momo-menthyl
591 S0591 3810
单薄荷酯) succinate)
592 S0592 正戊酸正戊酯 Pentyl valerate -
593 S0593 异戊酸辛酯 Octyl isovalerate 2814
594 S0594 己酸丁酯 Butyl hexanoate 2201
595 S0595 己酸苯乙酯 Phenethyl hexanoate 3221
异丁酸叶醇酯 (又名顺式-3- Leaf isobutyrate [(Z)- 3-Hexenyl
596 S0596 3929
己烯醇异丁酸酯) isobutyrate]
597 S0597 辛酸己酯 Hexyl octanoate 2575
598 S0598 2-辛烯酸乙酯 Ethyl 2-octenoate 3643
599 S0599 2,4,7-癸三烯酸乙酯 Ethyl 2,4,7-decatrienoate 3832
600 S0600 苯甲酸芳樟酯 Linalyl benzoate 2638
反式-2-甲基2-丁酸顺式
(Z)- 3-Hexenyl (E)- 2-methyl2-butenoate
601 S0601 -3-己烯酯(又名惕各酸叶醇 3931
(Leaf tiglate)
酯)
602 S0602 2-丁烯酸异丁酯 Isobutyl 2-butenoate 3432
603 S0603 3-甲基丁酸己酯 Hexyl 3-methyl butanoate 3500
顺式-3-己烯酸顺式-3-己烯
cis-3-Hexenyl cis-3-hexenoate (Leaf
604 S0604 酸(又名顺式- 3-己烯酸叶醇 3689
cis-3-hexenoate)
酯)
605 S0605 3-羟基己酸甲酯 Methyl 3-hydroxyhexanoate 3508

GB 2760-2014
606 S0606 苯甲酸香叶酯 Geranyl benzoate 2511
607 S0607 琥珀酸二甲酯 Dimethyl succinate 2396
608 S0608 硬脂酸乙酯 Ethyl stearate 3490
3-甲基-2-丁烯- 1-醇乙酸酯 3-Methyl-2-buten-1-ol acetate (Prenyl
609 S0609 4202
(又名乙酸异戊烯酯) acetate)
610 S0610 己酸反式-2-己烯酯 trans-2-Hexenyl hexanoate 3983
611 S0611 甲酸龙脑酯 Bornyl formate 2161
612 S0612 顺式-4-庚烯酸乙酯 Ethyl (Z)-hept-4-enoate 3975
613 S0613 辛酸戊酯 Amyl octanoate 2079
614 S0614 4-甲基戊酸甲酯 Methyl 4-methylvalerate 2721
615 S0615 乙酸胡椒醛酯 Heliotropin acetate 2912
616 S0616 丙酸肉桂酯 Cinnamyl propionate 2301
异丁酸甲基苯基原酯 (又名异 Methyl phenyl carbinyl isobutyrate ( Styrallyl
617 S0617 2687
丁酸苏合香酯) isobutyrate)
618 S0618 异丁酸十二酯 Dodecyl isobutyrate 3452
619 S0619 异丁酸松油酯 Terpinylisobutyrate 3050
620 S0620 水杨酸异丁酯 Isobutyl salicylate 2213
621 S0621 肉桂酸异戊酯 Isoamyl cinnamate 2063
622 S0622 乙酸异龙脑酯 Isobornyl acetate 2160
623 S0623 γ-戊内酯 γ-Valerolactone 3103
624 S0624 γ-己内酯 γ-Hexalactone 2556
625 S0625 γ-庚内酯 γ-Heptalactone 2539
626 S0626 γ-辛内酯 γ-Octalactone 2796
627 S0627 γ-壬内酯 γ-Nonalactone 2781
628 S0628 γ-癸内酯 γ-Decalactone 2360
629 S0629 γ-十二内酯 γ-Dodecalactone 2400
630 S0630 γ-丁内酯 γ-Butyrolactone 3291
631 S0631 δ -己内酯 δ - Hexalactone 3167
632 S0632 δ -辛内酯 δ - Octalactone 3214
633 S0633 δ -壬内酯 δ - Nonalactone 3356
634 S0634 δ -癸内酯 δ - Decalactone 2361
635 S0635 δ -十一内酯 δ - Undecalactone 3294
636 S0636 δ -十二内酯 δ - Dodecalactone 2401
637 S0637 十五内酯 Pentadecanolide 2840
5-Hydroxy-2-decenoic acid δ - lactone
638 S0638 5-羟基- 2-癸烯酸δ -内酯 3744
(Cocolactone)
639 S0639 3-丙叉苯酞 3-Propylidenephthalide 2952
640 S0640 3-丁叉苯酞 3-Butylidenephthalide 3333
641 S0641 薄荷内酯 Mintlactone 3764

GB 2760-2014
642 S0642 δ -十三内酯 δ - Tridecalactone -
643 S0643 δ -十四内酯 δ - Tetradecalactone 3590
5-羟基 - 2,4-癸二烯酸内酯 5-Hydroxy-2,4-decadienoic acid lactone
644 S0644 3696
(又名6-戊基-α -吡喃酮) (6-Pentyl-α -pyrone)
5-羟基- 7-癸烯酸内酯(又名 5-Hydroxy-7-decenoic acid lactone
645 S0645 3745
茉莉内酯) (Jasmine lactone)
646 S0646 威士忌内酯 Whiskey lactone 3803
二氢猕猴桃内酯 [又名 Dihydroactinidiolide
647 S0647 (+/-)-2,6,6- 三甲基 -2-羟 [(+/-)-(2,6,6-Trimethyl-2-hydroxycyclohe 4020
基环亚己基乙酸 γ- 内酯] xylidene) acetic acid γ-lactone]
648 S0648 黄葵内酯 Ambrettolide 2555
649 S0649 α -当归内酯 α -Angelica lactone 3293
650 S0650 γ- 甲基癸内酯 γ-Methyldecalactone 3786
651 S0651 β- 石竹烯 β-Caryophyllene 2252
652 S0652 巴伦西亚桔烯 Valencene 3443
653 S0653 月桂烯 Myrcene 2762
654 S0654 d -苧烯 d - Limonene 2633
655 S0655 异松油烯 Terpinolene 3046
656 S0656 罗勒烯 Ocimene 3539
657 S0657 莰烯 Camphene 2229
658 S0658 α -蒎烯 α -Pinene 2902
659 S0659 β- 蒎烯 β-Pinene 2903
660 S0660 1,8-桉叶素 1,8-Cineole 2465
661 S0661 1,4-桉叶素 1,4-Cineole 3658
662 S0662 二氢香豆素 Dihydrocoumarin 2381
1,4-二甲基-4-乙酰基- 1-环
663 S0663 1,4-Dimethyl-4-acetyl-1-cyclohexene 3449
己烯
2-甲酰基- 6,6-二甲基双环
2-Formyl-6,6-dimethylbicyclo
664 S0664 [3.1.1] 庚- 2-烯(又名桃金娘 3395
[3.1.1]-hept-2-ene (Myrtenal)
烯醛)
茶螺烷[又名1-氧杂螺 Theaspirane
665 S0665 -(4,5)-2,6,10,10-四甲基 (2,6,10,10-Tetramethyl-1-oxaspiro 3774
-6-癸] (4,5)-dec-6-ene)
666 S0666 1,3,5-十一碳三烯 1,3,5-Undecatriene 3795
667 S0667 对, α -二甲基苯乙烯 p, α-Dimethylstyrene 3144
668 S0668 α -水芹烯 α -Phellandrene 2856
669 S0669 红没药烯 Bisabolene 3331
670 S0670 γ-松油烯 γ-Terpinene 3559
671 S0671 6-羟基二氢茶螺烷 6-Hydroxydihydrotheaspirane 3549

GB 2760-2014
1-甲基- 3-甲氧基-4-异丙基
672 S0672 1-Methyl-3-methoxy-4-isopropylbenzene 3436
苯
673 S0673 间-二甲氧基苯 m -Dimethoxybenzene 2385
674 S0674 对-异丙基甲苯 p - Cymene 2356
675 S0675 3,4-二甲酚 3,4-Dimethylphenol 3596
676 S0676 1-甲基萘 1-Methylnaphthalene 3193
677 S0677 1,2-二甲氧基苯 1,2-Dimethoxybenzene 3799
678 S0678 α -金合欢烯 α -Farnesene 3839
679 S0679 苏合香烯 Styrene 3233
680 S0680 α -松油烯 α -Terpinene 3558
681 S0681 3-蒈烯 3-Carene 3821
682 S0682 聚苧烯 Polylimonene -
683 S0683 香菇素 Lenthionine -
684 S0684 氧化石竹烯 Caryophyllene oxide 4085
2,4,6-三甲基 -1,3,5-三氧 2,4,6-Trimethyl-1,3,5-trioxacyclohexane
685 S0685 4010
杂环己烷(又名三聚乙醛) (Paraldehyde)
686 S0686 甲硫醇 Methyl mercaptan 2716
687 S0687 3-甲硫基丙醇 3-(Methylthio)propanol 3415
688 S0688 正丁硫醇 1-Butanethiol 3478
689 S0689 2-甲基- 1-丁硫醇 2-Methyl-1-butanethiol 3303
690 S0690 3-(甲硫基)-1-己醇 3-(Methylthio)-1-hexanol 3438
691 S0691 1,6-己二硫醇 1,6-Hexanedithiol 3495
692 S0692 糠基硫醇(又名咖啡醛) Furfuryl mercaptan 2493
693 S0693 二甲基硫醚 Dimethyl sulfide 2746
694 S0694 二甲基二硫醚 Dimethyl disulfide 3536
695 S0695 二甲基三硫醚 Dimethyl trisulfide 3275
696 S0696 二丁基硫醚 Dibutyl sulfide 2215
2,2'-(Thiodimethylene)-difuran 2-Furfuryl
2,2'-(硫代二亚甲基)- 二呋
697 S0697 monosufide Bis (2-furfuryl) sulfide 3238
喃二糠基硫醚
Difurfuryl sulphide
698 S0698 二糠基二硫醚 Difurfuryl disulphide 3146
699 S0699 邻-甲硫基苯酚 o - (Methylthio)-phenol 3210
700 S0700 3-甲硫基丙醛 3-(Methylthio)propionaldehyde 2747
701 S0701 8-巯基薄荷酮 p - Mentha-8-thiol-3-one 3177
702 S0702 硫代乙酸糠酯 Furfuryl thioacetate 3162
703 S0703 3-甲硫基丙酸甲酯 Methyl 3-methylthiopropionate 2720
704 S0704 3-甲硫基丙酸乙酯 Ethyl 3-methylthiopropionate 3343
705 S0705 吲哚 Indole 2593
706 S0706 三甲基胺 Trimethylamine 3241

GB 2760-2014
707 S0707 玫瑰醚 Rose oxide 3236
708 S0708 羟基香茅醇 Hydroxycitronellol 2586
3,5-二甲基-1,2,4-三硫杂环
709 S0709 3,5-Dimethyl-1,2,4-trithiolane 3541
戊烷
710 S0710 2-甲基吡嗪 2-Methylpyrazine 3309
711 S0711 2,3-二甲基吡嗪 2,3-Dimethylpyrazine 3271
713 S0713 2,3,5-三甲基吡嗪 2,3,5-Trimethylpyrazine 3244
714 S0714 对-甲苯基乙醛 p - Tolylacetaldehyde 3071
2,6,6-三甲基 - 1或2-环己 2,6,6-Trimethyl-1 or 2-
715 S0715 3639
烯 -1-甲醛 cyclohexen-1-carboxaldehyde
716 S0716 2-异丁基-3-甲基吡嗪 2-Isobutyl 3-methylpyrazine 3133
717 S0717 2-甲氧基-3-仲丁基吡嗪 2-Methoxy-3-sec-butylpyrazine 3433
718 S0718 2,3-二乙基吡嗪 2,3-Diethylpyrazine 3136
719 S0719 3-乙基- 2,6-二甲基吡嗪 3-Ethyl-2,6-dimethylpyrazine 3150
720 S0720 乙酰基吡嗪 Acetylpyrazine 3126
721 S0721 2-乙酰基-3-乙基吡嗪 2-Acetyl-3-ethylpyrazine 3250
722 S0722 2,3-二乙基-5-甲基吡嗪 2,3-Diethyl-5-methylpyrazine 3336
723 S0723 5-异丙基-2-甲基吡嗪 5-Isopropyl-2-methylpyrazine 3554
724 S0724 2,6-二甲基吡啶 2,6-Dimethylpyridine 3540
725 S0725 4-甲基噻唑 4-Methylthiazole 3716
726 S0726 α -甲基肉桂醛 α -Methylcinnamaldehyde 2697
727 S0727 5-羟乙基-4-甲基噻唑 5-Hydroxyethyl-4-methylthiazole 3204
728 S0728 2,4,5-三甲基噻唑 2,4,5-Trimethylthiazole 3325
729 S0729 2-乙基- 4-甲基噻唑 2-Ethyl-4-methylthiazole 3680
730 S0730 5-乙烯基-4-甲基噻唑 4-Methyl-5-vinylthiazole 3313
731 S0731 2-乙酰基噻唑 2-Actylthiazole 3328
732 S0732 2-异丙基-4-甲基噻唑 2-Isopropyl-4-methylthiazole 3555
733 S0733 2-异丁基噻唑 2-Isobutylthiazole 3134
734 S0734 苯并噻唑 Benzothiazole 3256
735 S0735 N- 糠基吡咯 N-Furfuryl pyrrole 3284
736 S0736 2-乙酰基吡咯 2-Acetylpyrrole 3202
737 S0737 5,6,7,8-四氢喹噁啉 5,6,7,8-Tetrahydroquinoxaline 3321
738 S0738 2,4,5-三甲-3- 噁唑啉 2,4,5-Trimethyl-3-oxazoline 3525
2-甲基- 4-丙基- 1,3-噁唑
739 S0739 2-Methyl-4-propyl-1,3-oxathiane 3578
烷
740 S0740 吡啶 Pyridine 2966
741 S0741 二丙基二硫醚 Propyl disulfide 3228
742 S0742 2-戊基硫醇 2-Pentanethiol 3792

GB 2760-2014
743 S0743 邻-甲基苯硫酚 o - Toluenethiol 3240
744 S0744 苄基硫醇 Benzyl mercaptan 2147
1-对-䓝烯-8-硫醇（又名1-
745 S0745 1-p-Menthene-8-thiol 3700
对-薄荷烯-8-硫醇）
746 S0746 甲基丙基二硫醚 Methyl propyl disulfide 3201
747 S0747 甲基苄基二硫醚 Methyl benzyl disulfide 3504
748 S0748 甲基糠基二硫醚 Methyl furfuryl disulfide 3362
749 S0749 烯丙基二硫醚 Allyl disulfide 2028
750 S0750 双(2-甲基-3-呋喃基)二硫醚 Bis(2-methyl-3-furyl)disulfide 3259
751 S0751 糠基甲基硫醚 Furfuryl methyl sulfide 3160
752 S0752 2,6-二甲基苯硫酚 2,6-Dimethylthiophenol 3666
753 S0753 2-甲基- 3(2-呋喃基)丙烯醛 2-Methyl-3(2-furyl)acrolein 2704
754 S0754 2-甲基四氢噻吩- 3-酮 2-Methyltetrahydrothiophen-3-one 3512
755 S0755 2-甲基- 5-(甲硫基) 呋喃 2-Methyl-5-(methylthio)furan 3366
2-羟基- 3,5,5-三甲基-2-环 2-Hydroxy-3,5,5-trimethyl-2-cyclohexeno
756 S0756 3459
己烯酮 ne
757 S0757 糠酸甲酯 Methyl 2-furoate 2703
758 S0758 硫代乙酸乙酯 Ethyl thioacetate 3282
759 S0759 硫代乙酸丙酯 Propyl thioacetate 3385
760 S0760 3-巯基丙酸乙酯 Ethyl 3-mercaptopropionate 3677
761 S0761 硫代丁酸甲酯 Methyl thiobutyrate 3310
762 S0762 异硫氰酸烯丙酯 Allyl isothiocyanate 2034
763 S0763 2-硫代糠酸甲酯 Methyl 2-thiofuroate 3311
764 S0764 3-甲基- 1,2,4-三噻烷 3-Methyl-1,2,4-trithiane 3718
765 S0765 2,3,5,6-四甲基吡嗪 2,3,5,6-Tetramethylpyrazine 3237
766 S0766 2-乙基吡嗪 2-Ethylpyrazine 3281
2-乙基- 3,(5或6)-二甲基吡
767 S0767 2-Ethyl-3(5 or 6)-dimethylpyrazine 3149
嗪
768 S0768 2-甲氧基-3-异丁基吡嗪 2-Methoxy-3-isobutyl pyrazine 3132
769 S0769 1-甲基- 2-乙酰基吡咯 1-Methyl-2-acetylpyrrole 3184
770 S0770 N-乙基-2-乙酰基吡咯 1-Ethyl-2-acetylpyrrole 3147
771 S0771 喹啉 Quinoline 3470
772 S0772 6-甲基喹啉 6-Methylquinoline 2744
773 S0773 5-甲基喹噁啉 5-Methylquinoxaline 3203
774 S0774 哌啶 Piperidine 2908
775 S0775 β- 甲基吲哚 β-Methylindole 3019
776 S0776 5-乙基- 2-甲基吡啶 5-Ethyl-2-methylpyridine 3546
777 S0777 3-乙基吡啶 3-Ethylpyridine 3394
778 S0778 2-乙酰基吡啶 2-Acetylpyridine 3251

GB 2760-2014
779 S0779 3-乙酰基吡啶 3-Acetylpyridine 3424
780 S0780 甲酸肉桂酯 Cinnamyl formate 2299
781 S0781 异戊胺 Isopentylamine 3219
782 S0782 苯乙胺 Phenethylamine 3220
783 S0783 2-甲基- 1,3-二硫环戊烷 2-Methyl-1,3-dithiolane 3705
784 S0784 6-乙酰氧基二氢茶螺烷 6-Acetoxydihydrotheaspirane 3651
785 S0785 4,5-二甲基噻唑 4,5-Dimethyl thiazole 3274
786 S0786 3-巯基己醇 3-Mercaptohexanol 3850
787 S0787 三硫丙酮 Trithioacetone 3475
789 S0789 2-(甲硫基)乙酸乙酯 Ethyl 2-(methylthio) acetate 3835
790 S0790 乙酸3-巯基己酯 3-Mercaptohexyl acetate 3851
791 S0791 2-(甲基二硫基)丙酸乙酯 Ethyl 2-(methyldithio) propionate 3834
792 S0792 3-(甲硫基)丁酸乙酯 Ethyl 3-(methylthio) butyrate 3836
793 S0793 丁酸3-巯基己酯 3-Mercaptohexyl butyrate 3852
794 S0794 己酸3-巯基己酯 3-Mercaptohexyl hexanoate 3853
795 S0795 糠醇 Furfuryl alcohol 2491
796 S0796 四氢糠醇 Tetrahydrofurfuryl alcohol 3056
797 S0797 牛磺酸(又名2-氨基乙基磺酸) Taurine(2-Aminoethylsulfonic Acid) 3813
798 S0798 2-乙基- 3-甲基吡嗪 2-Ethyl-3-Methylpyrazine 3155
799 S0799 3-甲基- 2-丁硫醇 3-Methyl-2-butanethiol 3304
800 S0800 2-甲基- 3-四氢呋喃硫醇 2-Methyl-3-tetrahydrofuranthiol 3787
801 S0801 丙硫醇 Propanethiol 3521
802 S0802 1,3-丙二硫醇 1,3-Propanedithiol 3588
烯丙基硫醇(又名2-丙烯基-
803 S0803 Allyl mercaptan (2- propen-1-thiol) 2035
1-硫醇)
804 S0804 4-甲氧基-2-甲基-2-丁硫醇 4-Methoxy-2-methyl-2-butanethiol 3785
805 S0805 2-苯乙硫醇 2-Phenylethyl mercaptan 3894
806 S0806 3-巯基- 3-甲基- 1-丁醇 3-Mercapto-3-methyl-1-butanol 3854
甲基2-甲基- 3-呋喃基二硫
807 S0807 Methyl 2-methyl-3-furyl disufide 3573
醚
808 S0808 甲基乙基硫醚 Methyl ethyl sulfide 3860
809 S0809 甲基苯基二硫醚 Methyl phenyl disulfide 3872
810 S0810 二乙基硫醚 Diethyl sulfide 3825
811 S0811 二丙基三硫醚 Dipropyl trisulfide 3276
812 S0812 丙烯基丙基二硫醚 Propenyl propyl disulfide 3227
813 S0813 二烯丙基硫醚 Allyl sulfide 2042
814 S0814 二烯丙基三硫醚 Diallyl trisulfide 3265
815 S0815 二烯丙基四硫醚 (又名二烯丙 Diallyl tetrasulfide (Diallyl polysulfide) 3533

GB 2760-2014
基聚硫醚)
816 S0816 2-甲硫甲基- 2-丁烯醛 2-(Methylthio)methyl-2-butenal 3601
817 S0817 3-甲硫基己醛 3-Methylthio hexanal 3877
818 S0818 乙酸环己酯 Cyclohexyl acetate 2349
819 S0819 邻-氨基苯乙酮 o - Amino acetophenone 3906
820 S0820 2-甲基- 3-甲硫基呋喃 2-Methyl-3-(methylthio) furan 3949
821 S0821 甲酸3-巯基3-甲基丁酯 3-Mercapto-3-methyl-butyl formate 3855
822 S0822 乙酸3-甲硫基丙酯 3-(Methylthio) propyl acetate 3883
3-甲基硫代丁酸 S -甲酯(又 S - Methyl 3-methylbutanethioate
823 S0823 3864
名异戊酸甲硫醇酯) (Methylthiol isovalerate)
824 S0824 甲硫磺酸S -甲酯 S -Methyl methanethiosulfonate -
825 S0825 2-甲硫基丁酸甲酯 Methyl 2-methythio butyrate 3708
826 S0826 3-甲硫基-1-己醇乙酸酯 3-(Methylthio)-1-hexyl acetate 3789
827 S0827 甲硫醇乙酸酯 S - methyl thioacetate 3876
(5H )-5-甲基 - 6,7-二氢环 (5H)-5-Methyl-6,7-dihydro-cyclopenta (b)
828 S0828 3306
戊基并 (b)吡嗪 pyrazine
829 S0829 2-甲氧基吡嗪 2-Methoxypyrazine 3302
2-,5或6-甲氧基-3-甲基吡
830 S0830 2-,5 or 6-Methoxy-3-methyl-pyrazine 3183
嗪
2-乙酰基 -3,5（或6）- 二
831 S0831 甲基吡嗪 2-Acetyl-3,5(or6)dimethyl pyrazine 3327
832 S0832 2-乙酰基3-甲基吡嗪 2-Acetyl 3-methyl pyrazine 3964

833 S0833 四氢吡咯(吡咯烷) Tetrahydropyrrole (Pyrrolidine) 3523
834 S0834 2-异丁基吡啶 2-Isobutyl pyridine 3370
835 S0835 2-乙基- 4,5-二甲基噁唑 2-Ethyl-4,5-dimethyloxazole 3672
836 S0836 硫化铵 Ammonium sulfide 2053
837 S0837 2-巯基丙酸乙酯 Ethyl 2-mercaptopropionate 3279
N-(4-羟基-3-甲氧基苄基)壬 N-(4-Hydroxy-3-methoxybenzyl)-nonana
838 S0838 2787
酰胺 mide
839 S0839 1,4-二噻烷 1,4-Dithiane 3831
840 S0840 桃金娘烯醇 Myrtenol 3439
841 S0841 胡椒碱 Piperine 2909
842 S0842 2,3-二甲基苯并呋喃 2,3-Dimethylbenzofuran 3535
4-羟基- 5-甲基- 3(2H )呋喃
843 S0843 4-Hydroxy-5-methyl-3-(2H )-furanone 3635
酮
844 S0844 γ-紫罗兰酮 γ-Ionone 3175
845 S0845 α -二氢紫罗兰酮 Dihydro-Alpha-ionone 3628
d-胡椒酮(又名对-䓝- 1-烯
846 S0846 d - Piperitone (p - menth-1-en-3-one) 2910
-3-酮)
847 S0847 胡椒烯酮[又名对-䓝-1,4(8) Piperitenone (p - 3560
GB 2760-2014
二烯-3-酮] Mentha-1,4(8)-dien-3-one)
848 S0848 l-天冬氨酸 l-Aspartic acid 3656
849 S0849 d , l-异亮氨酸 d , l- Isoleucine 3295
850 S0850 焦木酸提取物 Pyroligneous acid extract 2968
851 S0851 乙酸钠（又名醋酸钠） Sodium acetate 3024
852 S0852 双乙酸钠（又名二醋酸钠） Sodium diacetate 3900
853 S0853 琥珀酸二钠 Disodium succinate 3277
854 S0854 5' -鸟苷酸二钠 Disodium 5-guanylate 3668
855 S0855 5' -肌苷酸二钠 Disodium 5-inosinate 3669
856 S0856 磷酸三钙 Tricalcium phosphate 3081
857 S0857 δ -十六内酯 δ - Hexadecalactone -
858 S0858 (+/-)二氢薄荷内酯 (+/-)Dihydromintlactone 4032
859 S0859 顺式-4-十二烯醛 (Z )- 4-Dodecenal 4036
860 S0860 4,5-环氧反式-2-癸烯醛 4,5-Epoxy trans- 2-decenal 4037
861 S0861 2-乙基- 5-甲基吡嗪 2-Ethyl-5-methylpyrazine 3154
顺式-3-顺式- 6-壬二烯-1-
862 S0862 cis-3-cis-6-Nonadien-1-ol 3885
醇
863 S0863 2-甲基- 1-丁醇 2-Methyl-1- butanol 3998
864 S0864 异龙脑 Isoborneol 2158
865 S0865 2-壬醇 2-Nonanol 3315
866 S0866 反式-2-辛烯- 1-醇 (E)-2-Octen-1-ol (trans-2-Octen-1-ol) 3887
867 S0867 香芹醇 Carveol 2247
对- 䓝烷-2-酮（又名对-薄荷
868 S0868 p - Menthan-2-one 3176
烷-2-酮）
869 S0869 4-甲基- 3-戊烯- 2-酮 4-Methyl-3-penten-2-one 3368
反式, 反式- 3,5 辛二烯- 2-
870 S0870 trans, trans- 3,5-Octadien-2-one 4008
酮
871 S0871 2-甲基呋喃 2-Methyl furan 4179
872 S0872 3-癸烯- 2-酮 3-Decen-2-one 3532
873 S0873 2-辛烯- 4-酮 2-Octen-4-one 3603
874 S0874 2-呋喃基-2-丙酮 (2-Furyl)-2-propanone 2496
875 S0875 5-甲基- 2,3-己二酮 5-Methyl-2,3-hexanedione 3190
876 S0876 2-甲基- 3-戊烯酸 2-Methyl-3-pentenoic acid 3464
877 S0877 L -酪氨酸 L -Tyrosine 3736
878 S0878 2-氧代戊二酸 2-Oxopentanedioic acid 3891
879 S0879 4-茴香酸 4-Anisic acid 3945
880 S0880 亚油酸 Linoleic acid 3380
881 S0881 甘草酸 Glycyrrhizic acid -
882 S0882 L -胱氨酸 L -Cystine -

GB 2760-2014
883 S0883 L -蛋氨酸 L -Methionine -
884 S0884 L -谷氨酰胺 L -Glutamine 3684
885 S0885 2-丙硫醇 2-Propanethiol 3897
886 S0886 4-巯基- 4-甲基- 2-戊酮 4-Mercapto-4-methyl-2-pentanone 3997
887 S0887 1,2-乙二硫醇 1,2-Ethanedithiol 3484
888 S0888 异戊烯基硫醇 Prenyl mercaptan 3896
d,l-(3-氨基 -3-羧基丙基 ) d,l-(3-Amino-3-carboxypropyl)
889 S0889 二甲基氯化锍(又名甲基蛋氨 dimethylsulfonium chloride 3445
酸-氯化锍) (d,l-Methylmethionine sulfonium chloride)
2-甲基-3-硫代乙酰氧基 -
890 S0890 2-Methyl-3-thioacetoxy-4,5-dihydrofuran 3636
4,5-二氢呋喃
891 S0891 异丁基硫醇 Isobutyl mercaptan 3874
892 S0892 苯硫酚（原名称为苄基硫醇） Benzenethiol 3616
893 S0893 异硫氰酸苄酯 Benzyl isothiocyanate -
894 S0894 甲基烯丙基三硫醚 Allyl methyl trisulfide 3253
895 S0895 2-戊基噻吩 2-Pentyl thiophene 4387
3,5-二乙基-1,2,4-三硫杂环
896 S0896 3,5-Diethyl-1,2,4-trithiolane 4030
戊烷
897 S0897 噻吩 Thiophene -
2,4,6-三甲基二氢 - 2,4,6-Trimethyldihydro-4H-1,3,5-dithiazi
898 S0898 4018
4H-1,3,5-二噻嗪 ne
899 S0899 异硫氰酸 3-甲硫基丙酯 3-Methylthiopropyl isothiocyanate 3312
900 S0900 3-甲基丁基硫醇 3-Methylbutanethiol 3858
901 S0901 2-乙酰基-2-噻唑啉 2-Acetyl-2-thiazoline 3817
902 S0902 甲基丙基三硫醚 Methyl propyl trisulfide 3308
903 S0903 噻唑 Thiazole 3615
904 S0904 吡嗪 Pyrazine 4015
905 S0905 甲基 1-丙烯基二硫醚 Methyl 1-propenyl disulfide 3576
906 S0906 甲酸丙酯 Propyl formate Vanlillin 2943
香兰素 3-( l -䓝氧基) 丙-
1,2-二醇缩醛[又名香兰素
907 S0907 3-(L-menthoxy)propane-1,2-diol acetal 3904
3-（l-薄荷烷氧基）丙-1,2-
二醇缩醛]
908 S0908 3-戊烯- 2-酮 3-Penten-2-one 3417
909 S0909 十二酸甲酯(又名月桂酸甲酯) Methyl dodecanoate (Methyl laurate) 2715
乙酸紫苏酯 (又名对- 1,8-䓝 Perillyl acetate(p-Mentha-1,8-dien-7-yl
910 S0910 3561
二烯- 7-醇乙酸酯) acetate)
911 S0911 苹果酸二乙酯 Diethyl malate 2374
912 S0912 甲硫基乙酸甲酯 Methyl (methylthio) acetate 4003

GB 2760-2014
913 S0913 2-乙酰基-1-吡咯啉 2-Acetyl-1-pyrroline 4249
914 S0914 甲酸异丙酯 Isopropyl formate 2944
915 S0915 4-甲基- 2-戊烯醛 4-Methyl-2-pentenal 3510
916 S0916 亚油酸乙酯 Ethyl linoleate —
2,4,6- 三异丁基- 5,6- 二 2,4,6-Triisobutyl-5,6-dihydro-4H-1,3,5-d
917 S0917 4017
氢-4H-1,3,5-二噻嗪 ithiazine
918 S0918 乙酸十二醇酯 Dodecyl acetate 2616
919 S0919 2-乙基丁醛 2-Ethyl butyraldehyde 2426
920 S0920 辛酸辛酯 Octyl caprylate 2811
921 S0921 己醛二乙缩醛 Hexanal diethyl acetal —
922 S0922 丙酸异丙酯 Isopropyl propionate 2959
923 S0923 丁酸反式-2-己烯酯 trans-2-Hexenyl butyrate 3926
924 S0924 异硫氰酸丁酯 Butyl Isothiocyanate 4082
925 S0925 N-葡糖酰基乙醇胺 N-Gluconyl ethanolamine 4254
926 S0926 N-乳酰基乙醇胺 N-Lactoyl ethanolamine 4256
927 S0927 1-庚烯- 3-醇 1-Hepten-3-ol 4129
928 S0928 乙硫醇 Ethanethiol 4258
929 S0929 六偏磷酸钠 Sodium hexameta phosphate 3027
930 S0930 乙酸 L -龙脑酯 L -Bornyl acetate 4080
931 S0931 反式-α -突厥酮 trans-α -Damascone 4088
932 S0932 二乙基二硫醚 Diethyl disulfide 4093
933 S0933 2,5-二甲基-3(2H)呋喃酮 2,5-Dimethyl-3(2H)furanone 4101
934 S0934 香叶酸 Geranic acid 4121
1-(3-羟基- 5-甲基- 2-噻 1-(3-Hydroxy-5-methyl-2-thienyl)ethano
935 S0935 4142
吩)乙酮 ne
936 S0936 异黄葵内酯 Isoambrettolide 4145
937 S0937 异丁酸异龙脑酯 Isobornyl isobutyrate 4146
938 S0938 N-甲基邻氨基苯甲酸异丁酯 Isobutyl N-methylanthranilate 4149
Methionyl butyrate (3-(Methylthio) propyl
939 S0939 丁酸 3-(甲硫基)丙酯 4160
butyrate)
940 S0940 (S1)-甲氧基-3-庚硫醇 (S1)-Methoxy-3-heptanethiol 4162
941 S0941 5-Z-辛烯酸甲酯 Methyl 5-Z-octenoate 4165
942 S0942 N-乙酰基邻氨基苯甲酸甲酯 Methyl N-acetylanthranilate 4170
3-甲基- 2-(3-甲基- 2-丁
943 S0943 3-Methyl-2-(3-methylbut-2-enyl) furan 4174
烯)呋喃
944 S0944 乙酸植醇酯 Phytyl acetate 4197
3,7,11-三甲基十二碳 3,7,11-Trimethyldodeca-2,6,10-trienyl
945 S0945 4213
-2,6,10-三烯醇乙酸酯 acetate
946 S0946 三乙胺 Triethylamine 4246

GB 2760-2014
947 S0947 丙酸茴香酯 Anisyl propionate 2102
948 S0948 丁酸 3-丁酮- 2-醇酯 Butan-3-one-2-yl butanoate 3332
949 S0949 异喹啉 Isoquinoline 2978
950 S0950 2-丙酰噻唑 2-Propionylthiazole 3611
2(4)-异丙基 -4(2),6-二甲基 2(4)-Isopropyl-4(2),6-dimethyldihydro(4H)
951 S0951 3782
二氢(4H)-1,3,5-二噻嗪 -1,3,5-dithiazine
952 S0952 丁酸松油酯 Terpinyl butyrate 3049
953 S0953 3-正丁基苯肽 3-n-Butylphthalide 3334
2,2-二甲基- 5-(1-甲基- 1- 2,2-Dimethyl-5-(1-methylpropen-1-yl)
954 S0954 3665
丙烯基) 四氢呋喃 tetrahydrofuran
(6R)-3- 甲基 -6-(1-甲基乙 2-Cyclohexen-1-one,3-methyl-6-(1-meth
955 S0955 4200
基 )-2-环己烯- 1-酮 ylethyl)-,(6R)-
956 S0956 3-甲基- 2-丁烯- 1-醇 3-Methyl-2-buten-1-ol 3647
对-䓝-1-烯-9-醇乙酸酯（又
957 S0957 名对-1-薄荷烯-9-醇乙酸 1-p-Menthen-9-yl acetate 3566
酯）
958 S0958 乙酸 2-辛烯醇酯 2-Octen-1-yl acetate 3516
959 S0959 1-(对-甲氧基苯基)-2-丙酮 1-(p-Methoxyphenyl)-2-propanone 2674
960 S0960 十八酸丁酯(又名硬脂酸丁酯) Butyl octadecanoate (Butyl stearate) 2214
961 S0961 (+/-)-1-苯乙基硫醇 (+/-)-1-Phenylethylmercaptan 4061
962 S0962 4-异丙基-2-环己烯酮 4-Isopropyl-2-cyclohexenone 3939
963 S0963 邻-甲氧基苯甲酸甲酯 Methyl o-methoxybenzoate 2717
964 S0964 丙酮醛 Pyruvaldehyde 2969
965 S0965 甲基乙基三硫醚 Methyl ethyl trisulfide 3861
966 S0966 2-甲基- 2-(甲二硫基)- 丙醛 2-Methyl-2-(methyldithio) propanal 3866
967 S0967 二(甲硫基)甲烷 Bis-(Methylthio) methane 3878
968 S0968 2,3,5-三硫杂己烷 2,3,5-Trithiahexane 4021
969 S0969 4-乙基辛酸 4-Ethyl octanoic acid 3800
970 S0970 二氢诺卡酮 Dihydronootkatone 3776
971 S0971 1-乙氧基-3-甲基-2-丁烯 1-Ethoxy-3-methyl-2-butene 3777
2-乙烯基 -2-甲基- 5-(1- 2-Ethenyl-2-methyl-5-(1-methylethenyl)-
972 S0972 3759
甲基乙烯基)四氢呋喃 tetrahydrofuran
973 S0973 异戊酸糠酯 Furfuryl isovalerate 3283
974 S0974 异戊酸芳樟酯 Linalyl isovalerate 2646
975 S0975 3-甲基- 2-丁醇 3-Methyl-2-butanol 3703
976 S0976 3-甲基- 1-戊醇 3-Methyl-1-pentanol 3762
977 S0977 4-甲基- 2-戊酮 4-Methyl-2-pentanone 2731
978 S0978 反式-3-顺式- 6-壬二烯醇 trans-3-cis-6-Nonadienol 3884
979 S0979 庚酸甲酯 Methyl heptanoate 2705

GB 2760-2014
980 S0980 顺式-3-己烯醇丙酸酯 (Z)-3-Hexenyl propionate 3933
981 S0981 反式-2-癸烯酸乙酯 Ethyl trans-2-decenoate 3641
982 S0982 2-乙基苯酚 2-Ethyl phenol ——
983 S0983 盐酸硫胺素 Thiamine hydrochloride 3322
984 S0984 N-甲基吡咯-2-甲醛 N-Methyl pyrrol-2-carboxaldehyde 4332
985 S0985 乙酸香兰素酯 Vanillin acetate 3108
986 S0986 l -组氨酸 l -Histidine 3694
987 S0987 δ -突厥酮 δ - Damascone 3622
988 S0988 2-甲基戊酸乙酯 Ethyl 2-methylpentanoate 3488
989 S0989 4-甲硫基-2-丁酮 4-Methylthio-2-butanone 3375
990 S0990 乳酸l-薄荷酯 l-Menthyl lactate 3748
甲基 3-甲基- 1-丁烯基二硫
991 S0991 Methyl 3-methyl-1-butenyl disulfide 3865
醚
992 S0992 1-巯基- 2-丙酮 1-Mercapto-2-propanone 3856
993 S0993 乙酸正戊酯 Pentyl acetate ——
994 S0994 胡薄荷酮 Pulegone 2963
995 S0995 1-苯基丙醇- 1 1-Phenylpropan-1-ol 2884
996 S0996 4-苯基 2-丁醇 4-Phenyl-2-butanol 2879
997 S0997 庚醇-3 Heptan-3-ol 3547
998 S0998 3-乙酰氧基己酸甲酯 Methyl 3-acetoxy hexanoate ——
对-䓝-1-烯- 3-醇（又名对
999 S0999 p-Menth-1-en-3-ol 3179
-1-薄荷烯-3-醇）
1000 S1000 4- 醇（又名4-侧柏醇） 4-Thujanol 3239
丙酮酸顺式-3-己烯酯(又名
1001 S1001 cis-3-Hexenyl pyrovate (Leaf pyrovate) 3934
丙酮酸叶醇酯)
1002 S1002 联苯 Biphenyl 3129
顺式-4-羟基- 6-十二烯酸内
1003 S1003 (Z)-4-Hydroxy-6-dodecenoic acid lactone 3780
酯
1004 S1004 甲基亚磺酰甲烷 Methylsulfinylmethane 3875
3,7-二甲基 -2,6- 辛二烯酸 Methyl 3,7-dimethyl-2,6-octadienoate
1005 S1005 ——
甲酯(又名香叶酸甲酯) (methyl geranate)
反式和顺式 -4,8-二甲基 - (E) and
1006 S1006 3969
3,7-壬二烯-2-酮 (z)-4,8-Dimethyl-3,7-nonadien-2-one
1007 S1007 异亚戊基异戊胺 Isopentylidene isopentylamine 3990
1008 S1008 戊酸异戊酯 Isoamyl valerate ——
trans-2-Hexenyl propionate
1009 S1009 丙酸反式-2-己烯酯 3932
2-Hexen-1-ol,propanoate, (E)
1010 S1010 硫化氢(仅用于热反应香料) Hydrogen sulfide 3779
1011 S1011 戊酸甲酯 Methyl valerate 2752

GB 2760-2014
1012 S1012 丁酸异丙酯 Isopropyl butyrate 2935
1013 S1013 烯丙基甲基二硫醚 Allyl methyl disulfide 3127
1014 S1014 3-壬酮 3-Nonanone 3440
1015 S1015 二苄基二硫醚 Benzyl disulfide 3617
苯乙酸顺式-3-己烯酯(又名 cis-3-Hexenyl phenylacetate (Leaf
1016 S1016 3633
苯乙酸叶醇酯) phenylacetate)
1017 S1017 乙酸 3-(乙酰巯基)己酯 3-Acetylmercaptohexyl acetate 3816
S -Methyl hexanethioate(methyl
1018 S1018 己酸甲硫醇酯 3862
thiohexanoate)
1019 S1019 反式-2-丁烯酸(又名巴豆酸) (E)-2-Butenoic acid (Crotonic acid) 3908
戊酸顺式-3-己烯酯(又名戊
1020 S1020 (Z)-3-Hexenyl valerate (Leaf valerate) 3936
酸叶醇酯)
1021 S1021 己酸苄酯 Benzyl hexanoate 4026
1022 S1022 烯丙基丙基二硫醚 Allyl propyl disulfide 4073
2,8-表硫- 顺式-对- 䓝烷 2,8-Epithio-cis-p-menthane
1023 S1023 4,7,7-三甲基 -6-硫杂双环 4,7,7-Trimethyl-6-thiabicyclo[3.2.1]octane 4108
[3.2.1]辛烷硫代桉叶素 Thiocineole
1024 S1024 癸酸甲酯 Methyl decanoate ——
1025 S1025 甲酸异丁酯 Isobutyl formate 2197
1026 S1026 4-庚酮 4-Heptanone 2546
1027 S1027 戊酸丁酯 Butyl valerate 2217
1028 S1028 丁酸环己酯 Cyclohexyl butyrate 2351
山梨酸乙酯(又名2,4-己二烯 Ethyl sorbate (Ethyl

1029 S1029 2459
酸乙酯） 2,4-hexadiencate)
1030 S1030 单油酸甘油酯 Glyceryl monooleate 2526
1031 S1031 5-羟基-4-辛酮 5-Hydroxy-4-octanone 2587
1032 S1032 壬酸甲酯 Methyl nonanoate 2724
1033 S1033 丙酸橙花酯 Neryl propionate 2777
1034 S1034 肉桂酸丙酯 Propyl cinnamate 2938
1035 S1035 丁酸玫瑰酯 Rhodinyl butyrate 2982
1036 S1036 异丁酸玫瑰酯 Rhodinyl isobutyrate 2983
1037 S1037 丙酸松油酯 Terpinyl propionate 3053
1038 S1038 丙酸糠酯 Furfuryl propionate 3346
1039 S1039 戊酸糠酯 Furfuryl pentanoate 3397
1040 S1040 异茉莉酮 Isojasmone 3552
1041 S1041 苄基甲基硫醚 Benzyl methyl sulfide 3597
1042 S1042 3-甲基-2-丁烯醛 3-Methyl-2-butenal 3646

GB 2760-2014
1043 S1043 2,4-癸二烯酸丙酯 Propyl 2,4-decadienoate 3648

1044 S1044 反式-2-己烯酸己酯 Hexyl trans-2-hexenoate 3692
1045 S1045 4-烯丙基-2,6-二甲氧基苯酚 4-Allyl-2,6-dimethoxyphenol 3655
Methyl
1046 S1046 2-羟基-4-甲基戊酸甲酯 3706
2-hydroxy-4-methylpentanoate
1047 S1047 反式-2-辛烯酸甲酯 Methyl trans-2-octenoate 3712
2,2,6-三甲基-6-乙烯基四氢 2,2,6-Trimethyl-6-vinyltetrahydr
1048 S1048 3735
吡喃 opyran
Sclareolide [Decahydro-3a,6,6,9a
1049 S1049 香紫苏内酯 -tetramethylnaphtho(2,1b)furan- 3794
2(1H)-one]
1050 S1050 苯甲酸甲硫醇酯 S-Methyl benzothioate 3857
反式-2-己烯酸顺式-3-己烯
1051 S1051 酯 (Z)-3-Hexenyl(E)-2-hexenoate 3928
1052 S1052 2-巯基苯甲醚 2-Mercaptoanisole 4159
香兰素苏和赤-2,3-丁二醇缩 Vanillin erythro and

1053 S1053 4023
醛 threo-butan-2,3-diol acetal
1054 S1054 反式 6-甲基-3-庚烯-2-酮 (E)-6-Methyl-3-hepten-2-one 4001
1055 S1055 (± )3-巯基丁酸乙酯 (± )-Ethyl 3-mercaptobutyrate 3977
1056 S1056 3-巯基-2-甲基戊醇 3-Mercapto-2-methylpentan-1-ol 3996
1057 S1057 乙醛二异戊醇缩醛 Acetaldehyde diisoamyl acetal 4024
(+/-)-2-苯基-4-甲基-2-己 (+/-)-2-Phenyl-4-methyl-2-hexen
1058 S1058 4194
烯醛 al
1059 S1059 2-庚硫醇 2-Heptanethiol 4128
2-(2-Hydroxy-4-methyl-3-cycloh
2-(2- 羟基-4- 甲基-3- 环
己烯基)- exenyl)-propionic acid γ-lactone 4140
1060 S1060
丙酸γ-内酯 (Wine Lactone)
1-Menthyl methyl ether
L-䓝基甲基醚(又名2-异丙基
(2-Isopropyl-5-methylcyclohexyl methyl 4054
1061 S1061 -5-甲基环己基甲基醚)
ehter)
1062 S1062 己酸异丙酯 Isopropyl hexanoate 2950
1063 S1063 2,4-己二烯-1-醇 2,4-Hexadien-1-ol 3922
1064 S1064 十六烷酸甲酯 Methyl hexadecanoate ——
5-Methyl-2-thiophenecarboxalde
1065 S1065 5-甲基-2-噻吩甲醛 3209
hyde

GB 2760-2014
1066 S1066 4-甲基-2,6-二甲氧基苯酚 4-Methyl-2,6-dimethoxyphenol 3704

1067 S1067 对-甲氧基肉桂醛 p-Methoxycinnamaldehyde 3567
1068 S1068 2,4,5-三甲基噁唑 2,4,5-Trimethyloxazole 4394
1069 S1069 苯甲醛二乙缩醛 Benzaldehyde diethyl acetal ——
1070 S1070 d-新薄荷醇 d-Neo-Menthol 2666
1071 S1071 2-壬烯酸γ-内酯 2-Nonenoic acid gamma-lactone 4188
1072 S1072 反式-4-癸烯酸乙酯 Ethyl trans-4-decenoate 3642
晚香玉内酯{又名二氢 Tuberose Lactone

-5-[(Z,Z)-2,5- {Dihydro-5-[(Z,Z)-octa-2,5-dien 4067
1073 S1073
辛二烯-2(3H)-呋喃酮} yl]-2(3H)-furanone}
4-甲基-2-戊基-1,3-二氧戊
4-Methyl-2-pentyl-1,3-dioxolane
环(又名己醛 1,2-丙二醇缩 3630
1074 S1074 (Hexanal propylene glycol acetal)
醛)
1075 S1075 乙酸 3-巯基庚酯 3-Mercaptoheptyl acetate 4289
1076 S1076 甲基纤维素 Methyl cellulose 2696
植醇 (又名叶绿醇、叶黄烯
醇)(3,7,11,15- 四甲基-2- phytol(3,7,11,15-Tetramethyl-2-
1077 S1077 十六烯 4196
hexadecen-1-ol)
-1-醇）
1078 S1078 异戊醛二乙缩醛 Isovaleraldehyde diethyl acetal 4371
1079 S1079 异硫氰酸 3-丁烯酯 3-Butenyl isothiocyanate 4418
1080 S1080 异硫氰酸 4-戊烯酯 4-Pentenyl isothiocyanate 4427
1081 S1081 异硫氰酸 5-己烯酯 5-Hexenyl isothiocyanate 4421
顺式-9-十八烯醇乙酸酯(又名
cis-9-Octadecenyl acetate (Oleyl
1082 S1082
乙酸油 4359
醇酯) acetate)
1083 S1083 糠基甲基醚 Furfuryl methyl ether 3159

1084 S1084 3-已酮 3-Hexanone 3290
1085 S1085 异硫氰酸 2-丁酯 2-Butyl isothiocyanate 4419
1086 S1086 异硫氰酸异丁酯 Isobutyl isothiocyanate 4424
6-(Methylthio) hexyl
1087 S1087 异硫氰酸 6-(甲硫基)已酯 4415
isothiocyanate
5-(Methylthio) pentyl
1088 S1088 异硫氰酸 5-(甲硫基)戊酯 4416
isothiocyanate
1089 S1089 异硫氰酸戊酯 Amyl isothiocyanate 4417
1090 S1090 异硫氰酸异丙酯 Isopropyl isothiocyanate 4425
1091 S1091 异硫氰酸异戊酯 Isoamyl isothiocyanate 4423
GB 2760-2014
1092 S1092 2,5-二甲基呋喃 2,5-Dimethylfuran 4106

1093 S1093 环紫罗兰酮 Cycloionone 3822
2-异丁基-4-甲基-1，3-二氧
戊环 2-Isobutyl-4-methyl-1,3-dioxola ne
1094 S1094 4286
(又名异戊醛 1,2-丙二醇缩 (Isovaleraldehyde propylene glycol acetal)
醛)
顺式和反式-2-异丙基-4-甲 Cis-and
基-1， trans-2-Isopropyl-4-methyl-1,3-d
4287
1095 S1095 3-二氧戊环(又名异丁醛 ioxolane (Isobutyraldehyde propylene
1,2-丙二醇缩醛) glycol acetal)
4-Aminobutyric acid
1096 S1096 4-氨基丁酸(又名γ-氨基丁酸) 4288
(Gamma-Aminobutyric acid)
N-[2-(3,4- 二甲氧基苯 N-[2-(3,4-Dimethoxyphenyl)
基 ) 乙基]-3,4 二甲氧基肉 ethyl]-3,4-dimethoxycinnamic acid 4310
1097 S1097
桂酸酰胺 amide
二-(1-丙烯基)硫醚(异构体混
Di-(1-propenyl)-sulfide (mixture
1098 S1098
合 4386
物) of isomers)
1099 S1099 乙酸 2-戊酯 2-Pentyl acetate 4012

1100 S1100 乙胺 Ethylamine 4236
2,8-Dithianon-4-en-4-carboxalde hyde
2,8-二硫杂-4-壬烯-4-甲醛
5-(Methylthio)-2-(methylthiomet
1101 S1101 (5-( 甲硫基)-2-( 甲硫基甲 3483
基)-2- hyl)-2-pentenal
戊烯醛) Methialdol
1102 S1102 1-丁烯-1-基甲基硫醚 1-Buten-1-yl methyl sulfide 3820
1103 S1103 二异丙基二硫醚 Diisopropyl disulfide 3827
1104 S1104 (E)-2-癸烯酸 (E)-2-Decenoic acid 3913
1105 S1105 L-苧烯 L-Limonene ——
1106 S1106 正己硫醇 1-Hexanethiol 3842
1107 S1107 2-癸酮 2-Decanone 4271
1108 S1108 二糠基醚 Difurfuryl ether 3337
1109 S1109 异丁酸乙基香兰素酯 Ethyl vanillin isobutyrate 3837
8- 罗勒烯醇乙酸酯 (又名 8-Ocimenyl acetate

2,6- 二甲基 (2,6-Dimethyl-2,5,7-octatriene-1-yl 3886
1110 S1110
-2,5,7-辛三烯-1-醇乙酸酯) acetate)
1111 S1111 丁胺 Butylamine 3130

GB 2760-2014
1112 S1112 1-氨基-2-丙醇 1-Amino-2-propanol 3965

1113 S1113 反式-1,5-辛二烯-3-酮 (E)-1,5-Octadien-3-one 4405
2,5-二甲基-4-乙氧基-3(2H)
2,5-dimethyl-4-ethoxy-3(2H)fura
1114 S1114
呋喃 4104
酮 none
反式-2-顺式-4-顺式-7-十
1115 S1115
三碳三
2-trans-4-cis-7-cis-Tridecatrienal 3638
烯醛
反式-2-顺式-4-癸二烯酸甲 Methyl (E)-2-(Z)-4-

1116 S1116 3859
酯 decadienoate
2-(4- 甲基-2- 羟基苯基)-
2-(4-Methyl-2-hydroxyphenyl)pr
1117 S1117
丙酸-γ- 3863
内酯 opionic acid-γ-lactone
1118 S1118 丙酸顺式-5-辛烯酯 (Z)-5-Octenyl propionate 3890
3-Methyl-2-butenyl thioacetate
1119 S1119 3-甲基-2-丁烯硫醇乙酸酯 3895
(Prenyl thioacetate)
1120 S1120 1-吡咯啉 1-Pyrroline 3898
1121 S1121 2,3,4-三甲基-3-戊醇 2,3,4-Trimethyl-3-pentanol 3903
1122 S1122 二异丙基三硫醚 Diisopropyl trisulfide 3968
1123 S1123 2-丙酰基-1-吡咯啉 2-Propionyl-1-pyrroline 4063
3,6- 二乙基-1,2,4,5- 四硫
杂环已 Mixture of
3,6-Diethyl-1,2,4,5-tetra thiane and 4094
1124 S1124 烷与 3,5-二乙基-1,2,4-三
硫杂环戊烷的混合物 3,5-diethyl-1,2,4-trithiolane
2,5- 二羟基-1,4- 二噻烷
2,5-Dihydroxy-1,4-dithiane
(又名巯基乙 3826
1125 S1125
醛二聚体) (Mercaptoacetaldehyde dimer)
1126 S1126 3-己烯醛(反式/顺式混合物) 3-Hexenal (trans/cis mix) 3923

4-Hydroxy-3,5-dimethoxybenzal
1127 S1127 4-羟基-3,5-二甲氧基苯甲醛 4049
dehyde
1128 S1128 2-十一烯-1-醇 2-Undecen-1-ol 4068
2-(4-羟基苯基)-乙胺(又名酪 2-(4-hydroxyphenyl)ethylamine
1129 S1129 4215
胺) (Tyramine)
4-[(2-Furanmethyl)thio]-2-penta none
4[(2- 呋喃甲基) 硫基]-2-
戊酮(又名4- (4-Furfurylthio 3840
1130 S1130
糠硫基-2-戊酮) -2-pentanone)
1131 S1131 己酸甲硫基甲酯 Methylthiomethyl hexanoate 3880
1132 S1132 2,6-二甲基-4-庚酮 2,6-Dimethyl-4-heptanone 3537

GB 2760-2014
(Diisobutyl ketone)
1133 S1133 d-香芹酮 d-carvone 2249
1134 S1134 反式-3-己烯醇 trans-3-hexenol 4356
1135 S1135 甲酸松油酯 terpinyl formate 3052
1136 S1136 脱氢圆柚酮 dehydronootkatone 4091
1137 S1137 己酸香叶酯 geranyl hexanoate 2515
1138 S1138 3-甲基己醛 3-methyl hexanal 4261
1139 S1139 (反式,反式)-2,4-壬二烯 (E,E)-2,4-nonadiene 4292
1140 S1140 1-辛烯 1-octene 4293
1141 S1141 2-甲基苯乙酮 2-methyl acetophenone 4316
1-乙基-2-甲酰基吡咯(又名 1-ethyl-2-formylpyrrole (Tea

1142 S1142 4317
茶吡咯) pyrrole)
2-(4-甲基-5-噻唑基)乙醇辛 2-(4-methyl-5-thiazolyl) ethyl

1143 S1143 4280
酸酯 octanoate
1144 S1144 2-乙基-6-甲基吡嗪 2-ethyl-6-methylpyrazine 3919
1145 S1145 对-丙基苯酚 p-propylphenol 3649
1146 S1146 3,5-二乙基-2-甲基吡嗪 3,5-diethyl-2-methylpyrazine 3916
1147 S1147 马鞭草烯酮 verbenone 4216
1148 S1148 4-戊烯醛 4-pentenal 4262
ethyl acetoacetate propylene
1149 S1149 乙酰乙酸乙酯丙二醇缩酮 4294
glycol ketal
1150 S1150 山梨酸甲酯 methyl sorbate 3714
1151 S1151 2,5-二乙基四氢呋喃 2,5-diethyl tetrahydrofurane 3743
1152 S1152 脱氢薄荷呋喃内酯 dehydromenthofurolactone 3755
1153 S1153 乙酸桃金娘烯酯 myrtenyl acetate 3765
2-(4-甲基-5-噻唑基)乙醇己 2-(4-methyl-5-thiazolyl) ethyl

1154 S1154 4279
酸酯 hexanoate
2-(4-甲基-5-噻唑基)乙醇丁 2-(4-methyl-5-thiazolyl)ethyl
1155 S1155 4277
酸酯 butyrate
1156 S1156 吡咯 pyrrole 3386
1157 S1157 S-烯丙基-L-半胱氨酸 S-allyl-L-cysteine 4322
1158 S1158 2-巯基-3-丁醇 2-Mercapto-3-butanol 3502
1159 S1159 硫代香叶醇 Thiogeraniol 3472
1160 S1160 蒎烷硫醇 Pinanyl mercaptan 3503
α-甲基-β-羟基丙基 α-甲基 α-Methyl-β-hydroxypropyl 3509

GB 2760-2014
1161 S1161 -β-巯丙基硫醚 α-methyl-
β-mercaptopropyl sulfide
1162 S1162 乙基麦芽酚 Ethyl maltol 3487
1163 S1163 柠檬醛二乙缩醛 Citral diethyl acetal 2304
3-丙烯基-6-乙氧基苯酚(又
3-Propenyl-6-ethoxyphenol
1164 S1164
名丙烯基 2922
乙基愈创木酚) (Propenylguaethol)
1165 S1165 β-甲基紫罗兰酮 Methyl-β-ionone 2712

1166 S1166 δ-甲基紫罗兰酮 Methyl-δ-ionone 2713
1167 S1167 2,6-壬二烯醛二乙缩醛 2,6-Nonadienal diethyl acetal 3378
1168 S1168 9-十一烯醛 9-Undecenal 3094
1169 S1169 10-十一烯醛 10-Undecenal 3095
Aldehyde C-16 pure (so called)
1170 S1170 十六醛(又名杨梅醛) 2444
(Strawberry aldehyde)
1171 S1171 乙基香兰素 Ethyl vanillin 2464
1172 S1172 兔耳草醛(又名仙客来醛) Cyclamen aldehyde 2743
1173 S1173 羟基香茅醛 Hydroxycitronellal 2583
1174 S1174 β-环高柠檬醛 β-Homocyclocitral 3474
1175 S1175 l-薄荷酮甘油缩酮 l-Menthone 1,2-glycerol Ketal 3807
4-(Methylthio)-4-methyl-2-penta
1176 S1176 4-甲硫基-4-甲基-2-戊酮 3376
none
1177 S1177 3-巯基-2-戊酮 3-Mercapto-2-pentanone 3300
1178 S1178 d,l-薄荷酮甘油缩酮 d,l-Menthone1,2-glycerol Ketal 3808
1179 S1179 α-甲基紫罗兰酮 Methyl-α-ionone 2711
1180 S1180 α-异甲基紫罗兰酮 α-iso-Methylionone -
1181 S1181 烯丙基α-紫罗兰酮 Allyl α-ionone 2033
1182 S1182 6-甲基香豆素 6-Methylcoumarin 2699
1183 S1183 2-巯基丙酸 2-Mercaptopropionic acid 3180
1184 S1184 2-甲基-4-戊烯酸 2-Methyl-4-pentenoic acid 3511
1185 S1185 乙酸二甲基苄基原酯 Benzyl dimethyl carbinyl acetate 2392
1186 S1186 环己基乙酸烯丙酯 Allyl cyclohexaneacetate 2023
1187 S1187 乙酸玫瑰酯 Rhodinyl acetate 2981
1188 S1188 3-(2-呋喃基)丙酸乙酯 Ethyl 3(2-furyl)propanoate 2435
1189 S1189 丙酸烯丙酯 Allyl propionate 2040
1190 S1190 3-环己基丙酸烯丙酯 Allyl 3-cyclohexylpropionate 2026
1191 S1191 3-(2-呋喃基)丙酸异丁酯 Isobutyl 3-(2-furan)propionate 2198
GB 2760-2014
1192 S1192 硫代丙酸糠酯 Furfuryl thiopropionate 3347

Dimethyl benzyl carbinyl
1193 S1193 丁酸二甲基苄基原酯 2394
butyrate
1194 S1194 环己基丁酸烯丙酯 Allyl cyclohexanebutyrate 2024
1,3-Nonanediol acetate(mixed
1195 S1195 1,3-壬二醇乙酸酯(混合酯) 2783
esters)
1196 S1196 丁酸苏合香酯 Styralyl butyrate 2686
1197 S1197 乙酸柏木酯 Cedryl acetate -
1198 S1198 异丁酸麦芽酚酯 Maltol isobutyrate 3462
1199 S1199 2-甲基-4-戊烯酸乙酯 Ethyl 2-methyl-4-pentenoate 3489
1200 S1200 乙酸四氢糠酯 Tetrahydrofurfuryl acetate 3055
1201 S1201 庚炔羧酸甲酯 Methyl heptine carbonate 2729
1202 S1202 辛炔羧酸甲酯 Methyl octyne carbonate 2726
1203 S1203 癸二酸二乙酯 Diethyl sebacate 2376
1204 S1204 10-十一烯酸乙酯 Ethyl 10-undecenoate 2461
1205 S1205 苯乙酸烯丙酯 Allyl phenylacetate 2039
1206 S1206 三乙酸甘油酯 Triacetin 2007
1207 S1207 苯乙酸香叶酯 Geranyl phenylacetate 2516
1208 S1208 苯乙酸对-甲酚酯 p-Cresyl phenylacetate 3077
4-苯基丁酸甲酯(又名苯丁酸
1209 S1209 甲酯) Methyl 4-phenylbutyrate 2739
4-苯基丁酸乙酯(又名苯丁酸
1210 S1210 乙酯) Ethyl 4-phenylbutyrate 2453
1211 S1211 肉桂酸烯丙酯 Allyl cinnamate 2022

1212 S1212 2-甲基-3-戊烯酸乙酯 Ethyl 2-methyl-3-pentenoate 3456
1213 S1213 亚硝酸乙酯 Ethyl nitrite 2446
1214 S1214 庚酸戊酯 Amyl heptanoate 2073
1215 S1215 3-乙酰基-2,5-二甲基呋喃 3-Acetyl-2,5-dimethylfuran 3391
2,5- 二甲基-3- 氧代
2,5-Dimethyl-3-Oxo-(2H)-fur-4-
(2H)-4- 呋喃 3970
1216 S1216
丁酸酯 yl butyrate
2-甲氧基-3(5或6)-异丙基吡 2-Methoxy-3(5 or
1217 S1217 3358
嗪 6)-isopropylpyranzine
2-Methyl-3,5-or 6-(furfurylthio)-
1218 S1218 2-甲基-3(5或6)-糠硫基吡嗪 3189
pyrazine(mixture of isomers)
2-甲基(或乙基)-3(5或6)-甲 2-Methyl(or ethyl )- 3(5 or
1219 S1219 3280
氧基 6)-methoxy pyrazine
GB 2760-2014
吡嗪
2,5-二甲基-2,5-二羟基
2,5-Dimethyl-2,5-dihydroxy-1,4-
-1,4-二硫 3450
1220 S1220
代环己烷 dithiane
5,7- 二氢-2- 甲基噻嗯并
5,7-Dihydro-2-methylthieno(3,4-
-(3,4-d) 3338
1221 S1221
嘧啶 d)-pyrimidine
1222 S1222 2-乙氧基噻唑 2-Ethoxythiazole 3340
1223 S1223 2,4-二甲基-5-乙酰基噻唑 2,4-Dimethyl-5-acetylthiazole 3267
1224 S1224 乙酸异丁香酯 Isoeugenyl acetate 2470
p-Methylphenyl
3-甲基丁酸对-甲酚酯(又名异
3-methylbutyrate (p-Cresyl 3387
1225 S1225 戊酸对甲酚酯)
isovalerate)
l-Menthol ethylene glycol
1226 S1226 l-薄荷醇乙二醇碳酸酯 3805
carbonate
1227 S1227 3-(2-甲基丙基)吡啶 3-(2-Methylpropyl) pyridine 3371
Ethylvanillin propylene glycol
1228 S1228 乙基香兰素1,2-丙二醇缩醛 3838
acetal
1229 S1229 人造康乃克油 Artificial cognac oil -
Smoking flavorings No.Ⅰmade
1230 S1230 山楂核烟熏香味料Ⅰ号 -
from hawthorn kernels
Smoking flavorings No.Ⅱmade
1231 S1231 山楂核烟熏香味料Ⅱ号 -
from hawthorn kernels
苄基异丁基原醇(又名α-异丁
Isobutyl benzyl carbinol
1232 S1232
基苯乙 2208
醇) (α-Butyl iso phenethyl alcohol)
1233 S1233 4-苯基-3-丁烯-2-醇 4-Phenyl-3-buten-2-ol 2880

1234 S1234 2-甲基-4-苯基-2-丁醇 2-Methyl-4-phenyl-2-butanol 3629
l-Menthol 1-(or 2-)-propylene
1235 S1235 l-薄荷醇丙二醇碳酸酯 3806
glycol carbonate
1236 S1236 辛酸烯丙酯 Allyl octanoate 2037
1237 S1237 α-丙基苯乙醇 α-Propylphenethyl alcohol 2953
Hydratropyl alcohol
1238 S1238 龙葵醇(β-甲基苯乙醇) 2732
(β-Methylphenethyl alcohol)
1239 S1239 四氢芳樟醇 Tetrahydrolinalool 3060
1240 S1240 2,3-二巯基丁烷 2,3-Dimercaptobutane 3477
1241 S1241 β-萘乙醚 β-Naphthyl ethyl ether 2768
1242 S1242 异丁基β-萘醚 β-Naphthyl isobutyl ether 3719
GB 2760-2014
1243 S1243 邻-丙基苯酚 o-Propylphenol 3522

1244 S1244 苄基异丁香酚 Isoeugenyl benzyl ether 3698
2-Methyl-3(5 or 6)-(methylthio)
1245 S1245 2-甲基-3(5或6)-甲硫基吡嗪 3208
pyrazine
1246 S1246 香茅氧基乙醛 Citronellyloxyacetaldehyde 2310
Acetaldehyde phenylethyl propyl
1247 S1247 乙醛苯乙醇丙醇缩醛 2004
acetal
2-Methyl-3-(p-methylphenyl)pro panal
2748
1248 S1248 2-甲基-3-(对甲基苯基)丙醛
Satinaldehyde
2-苯基-3-(2-呋喃基)丙-2-
1249 S1249 烯醛 2-Phenyl-3-(2-furyl)prop-2-enal 3586
1250 S1250 3,5,5-三甲基己醛 3,5,5-Trimethylhexanal 3524

2-Methyl-3(5 or
1251 S1251 2-甲基-3(5或6)-乙氧基吡嗪 3569
6)-ethoxypyrazine
1252 S1252 庚醛甘油缩醛 Heptanal glyceryl acetal 2542
Phenylacetaldehyde glyceryl
1253 S1253 苯乙醛甘油缩醛 2877
acetal
1254 S1254 对-异丙基苯乙醛 p-Isopropyl phenylacetaldehyde 2954
1255 S1255 2-甲基-4-苯丁醛 2-Methyl-4-phenylbutyraldehyde 2737
1256 S1256 龙葵醛 Hydratropic aldehyde 2886
Hydratropic aldehyde dimethyl
1257 S1257 龙葵醛二甲缩醛 2888
acetal
1258 S1258 羟基香茅醛二乙缩醛 Hydroxycitronellal diethyl acetal 2584
1259 S1259 柠檬醛二甲缩醛 Citral dimethyl acetal 2305
4-甲基-5-(2-乙酰氧乙基)- 4-Methyl-5-(2-acetoxyethyl)
1260 S1260 3205
噻唑 thiazole
1261 S1261 α-丁基肉桂醛 α-Butylcinnamaldehyde 2191
1262 S1262 4-庚烯-3-酮 4-Heptene-3-one -
1263 S1263 4-甲基-1-苯基-2-戊酮 4-Methyl-1-phenyl-2-pentanone 2740
1-(对-甲氧基苯基)-1-戊烯
1264 S1264 1-(p-Methoxyphenyl)-1-penten-3-one 2673
-3-酮
1265 S1265 α-己叉基环戊酮 α-Hexylidenecyclopentanone 2573
1266 S1266 四甲基乙基环己烯酮 Tetramethyl ethylcyclohexenone 3061
1267 S1267 糠硫醇甲酸酯 Furfurylthiol formate 3158
1268 S1268 甲基β-萘酮 Methyl β-naphthyl ketone 2723

GB 2760-2014
1269 S1269 2-(3-苯丙基)四氢呋喃 2-(3-Phenylpropyl)tetrahydrofuran 2898
1270 S1270 烯丙基乙酸 Allyl acetic acid 2843

Dimethyl benzyl carbinyl
1271 S1271 甲酸二甲基苄基原酯 2395
formate
4- 乙酰基-6- 叔丁基-1,1-
4-Acetyl-6-t-butyl-1,1-dimethyli
1272 S1272
二甲基 3653
茚满 ndane
癸醛二甲缩醛(又名1,1- 二甲
Decanal dimethyl acetal
1273 S1273
氧基癸 2363
烷) (1,1-Dimethoxydecane)
1274 S1274 乙酸环己基乙酯 Cyclohexaneethyl acetate 2348

1275 S1275 对-甲苯氧基乙酸乙酯 Ethyl (p-tolyloxy) acetate 3157
Dimethyl phenethyl carbinyl
1276 S1276 乙酸二甲基苯乙基原酯 2735
acetate
Methyl phenylcarbinyl
1277 S1277 丙酸甲基苯基原酯 2689
propionate
1278 S1278 2-呋喃基丙烯酸丙酯 Propyl 2-furanacrylate 2945
Dimethyl phenethyl carbinyl
1279 S1279 异丁酸二甲基苯乙基原酯 2736
isobutyrate
1280 S1280 异丁酸2-苯氧基乙酯 2-Phenoxyethyl isobutyrate 2873
1281 S1281 十三碳二酸环乙二醇二酯 Ethylene brassylate 3543
1282 S1282 邻氨基苯甲酸异丁酯 Isobutyl anthranilate 2182
1283 S1283 对-叔丁基苯乙酸甲酯 Methyl p-tert-butylphenylacetate 2690
1284 S1284 苯氧乙酸烯丙酯 Allyl phenoxyacetate 2038
1285 S1285 苯乙酸辛酯 Octyl phenylaceteate 2812
1286 S1286 苯乙酸苄酯 Benzyl phenylacetate 2149
1287 S1287 苯乙酸芳樟酯 Linalyl phenylacetate 3501
1288 S1288 苯乙酸香茅酯 Citronellyl phenylacetate 2315
1289 S1289 苯乙酸愈创木酚酯 Guaiacyl phenylacetate 2535
2-phenethyl
3- 甲基2- 丁烯酸2- 苯乙酯
3-Methyl-2-butenoate (Phenethyl 2869
1290 S1290 (又名千里酸苯乙酯)
senecioate)
1291 S1291 3-苯基缩水甘油酸乙酯 Ethyl 3-phenylglycidate 2454
1292 S1292 肉桂酸芳樟酯 Linalyl cinnamate 2641
1,2-二[（1'-乙氧基-乙氧基）
1293 S1293 1,2-Di [(1'-ethoxy) ethoxy] propane 3534
丙烷]

GB 2760-2014
N,2,3-三甲基-2-异丙基丁酰 2-Isopropyl-N,2,3-trimethylbutyr
1294 S1294 3804
胺 amide
N-乙基-2-异丙基-5-甲基-
N-Ethyl-2-isopropyl-5-
1295 S1295 环己烷 3455
甲酰胺 methylcyclohexane carboxamide
3-l-䓝氧基-1,2-丙二醇（又
1296 S1296 名3-l-薄荷烷氧基-1,2-丙二 3-l-Menthoxypropane-1,2-diol 3784
醇）
1297 S1297 香兰基丁醚 Vanillyl butyl ether 3796
1298 S1298 9-癸烯醛 9-Decenal 3912
1299 S1299 2-仲丁基环己酮 2-sec-Butylcyclohexanone 3261
1300 S1300 2,3-十一碳二酮 2,3-Undecadione 3090
1301 S1301 环己烷基甲酸 Cyclohexanecarboxylic acid 3531
1302 S1302 5和6-癸烯酸(又名牛奶内酯) 5-and 6-Decenoic acid (Milk lactone) 3742
1303 S1303 八乙酸蔗糖酯 Sucrose octaacetate 3038

1304 S1304 丁酸烯丙酯 Allyl butyrate 2021
1305 S1305 异丁酸香兰素酯 Vanillin isobutyrate 3754
1306 S1306 戊二酸单l-薄荷醇酯 l-Monomenthyl glutarate 4006
1307 S1307 苯甲酰基乙酸乙酯 Ethyl benzoylacetate 2423
1308 S1308 ε-十二内酯 ε-Dodecalactone 3610
1309 S1309 八氢香豆素 Octahydrocoumarin 3791
1310 S1310 2,5-二甲基-3-呋喃硫醇 2,5-Dimethyl-3-furathiol 3451
1311 S1311 1,2-丁二硫醇 1,2-Butanedithiol 3528
双-(2,5- 二甲基-3- 呋喃基)
Bis(2,5-dimethyl-3-furyl)
1312 S1312
二硫 3476
醚 disufide
Propyl 2-methyl-3-furyl
1313 S1313 丙基2-甲基-3-呋喃基二硫醚 3607
disulfide
1314 S1314 二环己基二硫醚 Dicyclohexyl disulfide 3448
1315 S1315 糠基异丙基硫醚 Furfuryl isopropyl sulfide 3161
1316 S1316 2-乙基苯硫酚 2-Ethyl thiophenol 3345
1317 S1317 2-(乙酰氧基)丙酸甲硫醇酯 Methylthio 2-(acetyloxy) propionate 3788
1318 S1318 2-(丙酰氧基)丙酸甲硫醇酯 Methylthio 2-(propionyloxy) propionate 3790
1319 S1319 3-糠硫基丙酸乙酯 Ethyl 3-(furfurylthio)propionate 3674

1320 S1320 2-甲硫基吡嗪 2-Methylthiopyrazine 3231
1321 S1321 异硫氰酸苯乙酯 Phenethyl isothiocyanate 4014
GB 2760-2014
1322 S1322 2-(3-苯丙基)吡啶 2-(3-Phenylpropyl) pyridine 3751
4,5-二甲基-2-乙基-3-噻唑 3620
1323 S1323 4,5-Dimethyl-2-ethyl-3-thiazoline
啉
2-仲丁基-4,5-二甲基-3-噻 3619
1324 S1324 2-(2-Butyl)-4,5-dimethyl-3-thiazoline
唑啉
1325 S1325 吡嗪乙硫醇 Pyrazine ethanethiol 3230
1326 S1326 水杨酸苯酯 Phenyl salicylate 3960
1327 S1327 庚醛二甲缩醛 Heptanal dimethyl acetal 2541
1328 S1328 羟基香茅醛二甲缩醛 Hydroxy citronellal dimethylacetal 2585
1329 S1329 对-丙基茴香醚 p-Propyl anisole 2930

1330 S1330 异丁酸对-甲酚酯 p-Tolyl isobutyrate 3075
1331 S1331 异丁酸邻-甲酚酯 o-Tolyl isobutyrate 3753
1332 S1332 柠檬醛丙二醇缩醛 Citral propylene glycol acetal -
1333 S1333 反式-2-己烯醛二乙缩醛 trans-2-Hexenal diethyl acetal 4047
1334 S1334 2-巯基噻吩 2-Mercaptothiophene 3062
对- -3,8-二醇（又名对
1335 S1335 p-Menth-3,8-diol 4053
-3,8-薄荷烷二醇）
1336 S1336 1,8-辛二硫醇 1,8-Octanedithiol 3514
螺[2,4-二硫杂-1-甲基-8-氧
杂双 spiro[2,4-Dithia-1-methyl-8-oxa
环 [3.3.0]- 辛烷 bicyclo[3.3.0]octane-3,3'-(1'-oxa 3270
1337 S1337 -3,3'-(1'- 氧杂 -2'-
-2'-methyl) cyclopentane]
甲基)环戊烷]
1338 S1338 3-壬烯-2-酮 3-Nonen-2-one 3955
1339 S1339 3-甲基-2,4-壬二酮 3-Methyl-2,4-nonadione 4057
2,5- 二甲基-3- 硫代乙酰氧
基呋
1340 S1340 2,5-Dimethyl-3-thioacetoxyfuran 4034
喃
1341 S1341 反式-4-己烯醛 trans-4-Hexenal 4046
3-[(2-甲基-3-呋喃)硫 (+/-)-3-[(2-Methyl-3-furyl)thio]-
1342 S1342 4056
基]-2-丁酮 2-butanone
1343 S1343 3-巯基-2-甲基戊醛 3-Mercapto-2-methylpentanal 3994
2-(L- 氧基)乙醇[又名2-（l-
1344 S1344 2-(L-Menthoxy) ethanol 4154
薄荷烷氧基乙醇）]
1345 S1345 丙酸四氢糠酯 Tetrahydrofurfuryl propionate 3058
1346 S1346 异戊酸烯丙酯 Allyl isovalerate 2045
1347 S1347 3-辛酮-1-醇 3-Octanon-1-ol 2804

GB 2760-2014
1348 S1348 三丙酸甘油酯 Glyceryl tripropanoate 3286

1349 S1349 辛酸α-糠酯 α-Furfuryl octanoate 3396
1350 S1350 丁酸反式-2-辛烯醇酯 trans-2-Octen-1-yl butanoate 3517
Phenylacetaldehyde diisobutyl
1351 S1351 苯乙醛二异丁缩醛 3384
acetal
1352 S1352 1,3-二苯基-2-丙酮 1,3-Diphenyl-2-propanone 2397
1353 S1353 10-十一烯酸丁酯 Butyl 10-undecylenate 2216
1354 S1354 乙酸檀香酯 Santalyl acetate 3007
1355 S1355 2-乙基丁酸香叶酯 Geranyl 2-ethylbutyrate 3339
1356 S1356 3-羟甲基-2-辛酮 3-Hydroxymethyl-2-octanone 3292
1357 S1357 1,2-环己二酮 1,2-Cyclohexanedione 3458
1358 S1358 松香甘油酯 Glycerol ester of rosin 4226
rythro and
赤、苏-3-巯基-2-甲基丁-1-
threo-3-Mercapto-2-methylbutan-1-ol 3993
醇(又名3-
1359 S1359 (3-Mercapto-2-methylbutyl alcohol)
巯基-2-甲基丁醇)
1360 S1360 4-甲基联苯 4-Methyl biphenyl 3186
1361 S1361 α-戊基肉桂醇 α-Amylcinnamyl alcohol 2065
1362 S1362 1-苯基-3-甲基-戊醇-3 1-phenyl-3-methyl-3-pentanol 2883
1363 S1363 5-苯基戊醇 5-Phenylpentanol 3618
对- 烷醇-2（又名对-薄荷烷
1364 S1364 p-Menthan-2-ol 3562
醇-2）
1365 S1365 脱氢二氢紫罗兰醇 Dehydrodihydroionol 3446
1366 S1366 乙基葑醇 Ethyl fenchol 3491
Gum Arabic, hydrogen
1367 S1367 辛烯基琥珀酸单阿拉伯胶酯 4227
octenylbutane dioate
N1-(2- 甲氧基 -4-甲
基苄 N1-(2-methoxy-4-methylbenzyl)
-N2-(2-(5-methylpyridin-2-yl)et 4234
1368 S1368 基)-N2-(2-(5- 甲基-2- 吡
啶基) 乙基)草酰胺 hyl)oxalamide
N1-(2,4-二甲氧基苄
基)-N2-(2-(2-吡啶基)乙基) N1-(2,4-dimethoxybenzyl)-N2-( 4233
1369 S1369 草酰胺 2-(pyridin-2-yl)ethyl)oxalamide
N-(4- 庚基)-(3,4- 亚甲二
N-(heptan-4-yl)benzo[d][1,3]dio
1370 S1370
氧基) 苯 4232
甲酰胺 xole-5-carboxamide
1371 S1371 二苄醚 Dibenzyl ether 2371
1372 S1372 5-羟基-十二酸甘油酯 Glyceryl 5-hydroxydodecanoate 3686

GB 2760-2014
1373 S1373 三丁酸甘油酯 Tributyrin 2223

1374 S1374 壬酸烯丙酯 Allyl nonanoate 2036
1375 S1375 5-羟基癸酸甘油酯 Glyceryl 5-hydroxydecanoate 3685
1376 S1376 丙酸 3-苯基丙酯 3-Phenylpropyl propionate 2897
1377 S1377 肉桂酸异丙酯 Isopropyl cinnamate 2939
1378 S1378 2-酮基-4-丁硫醇 2-Keto-4-butanethiol 3357
甲基-对-甲苯缩水甘油酸乙
1379 S1379 酯 Ethyl methyl-p-toly glycidate 3757
5-羟基-8-十一碳烯酸δ-内 5-Hydroxy-8-undecenoic acid

1380 S1380 3758
酯 delta-lactone
N- 环丙基- 反式-2- 顺式- N-Cyclopropyl-(E)2,(Z)6-nonadi
1381 S1381 4087
壬二烯胺 enamide
N- 乙基- 反式-2- 顺式-6-
1382 S1382
壬二烯 N-Ethyl-(E)2,(Z)6-nonadienamide 4113
酰胺
2,4-Dimethyl-1,3-dioxolane(Ace
2,4-二甲基-1,3- 二氧戊环
taldehyde propylene glycol 4099
1383 S1383 (又名乙醛1,2-丙二醇缩醛)
acetal)
1384 S1384 β-萘甲醚 β-Naphthyl methyl ether ——
1385 S1385 二羟基丙酮 Dihydroxyacetone 4033
1386 S1386 二苯基二硫醚 Phenyl disulfide 3225
1387 S1387 乙基香芹酚 Ethyl carvacrol 2246
甲基苯甲醛甘油缩醛(邻-、间 Tolualdehyde glyceryl acetal (o-,
1388 S1388 -、对-异构体混合物) 3067
m-, p-mixed isomers)
(+/-)- 反式和顺式
(+/-)-trans-and
-4,8- 二甲基3,7-壬二烯 4102
1389 S1389 cis-4,8-Dimethyl-3,7-nona-dien-2-ol
-2-醇
(+/-)- 反式和顺式 (+/-)-trans-and
1390 S1390 -4,8- 二甲基-3,7-壬二烯 cis-4,8-Dimethyl-3,7-nona-dien-2-yl 4103
-2-醇乙酸酯 acetate
(反式和顺式)-1-甲氧基-1- 4161
1391 S1391 trans-and cis-1-Methoxy-1-decene
癸烯
2-(4-甲基-5-噻唑基)乙醇癸 4281
1392 S1392 2-(4-Methyl-5-thiazolyl)ethyl decanoate
酸酯
2-(4-甲基-5-噻唑基)乙醇异
1393 S1393
丁酸 2-(4-Methyl-5-thiazolyl)ethyl isobutyrate 4278
酯
GB 2760-2014
2-(4-甲基-5-噻唑基)乙醇甲 4275
1394 S1394 2-(4-Methyl-5-thiazolyl)ethyl formate
酸酯
1395 S1395 异戊酸 3-苯丙酯 3-Phenylpropyl isovalerate 2899
D,L-薄荷脑(+/-)-1,2-丙二 D,L-Metho(+/-)-propylene
1396 S1396 醇碳酸酯 3992
glycol carbonate
1397 S1397 乙酸 1-乙氧基乙醇酯 1-Ethoxyethyl acetate 4069
N- 异丁基- 反-2- 反-4-
N-Isobutyldeca-trans-2-trans-4-d
1398 S1398
癸二烯酸 4148
酰胺 ienamide
二苯乙醇酮(又名2-羟基-2-
Benzoin(2-Hydroxy-2-phenylace
1399 S1399
苯基苯乙 2132
酮) tophenone)
1400 S1400 甲基异戊基二硫醚 Methyl isopentyl disulfide 4168

1401 S1401 邻氨基苯甲酸烯丙酯 Allyl anthranilate 2020
1402 S1402 6-环己基己酸烯丙酯 Allyl cyclohexanehexanoate 2025
1403 S1403 5-环己基戊酸烯丙酯 Allyl cyclohexanevalerate 2027
1404 S1404 2-乙基丁酸烯丙酯 Allyl 2-ethylbutyrate 2029
惕各酸烯丙酯(又名反式-2-甲
Allyl tiglate (Allyl
1405 S1405
基-2-丁 2043
烯酸烯丙酯) trans-2-methyl-2-butenoate)
1406 S1406 10-十一烯酸烯丙酯 Allyl 10-undecenoate 2044

α-Amylcinnamaldehyde
1407 S1407 α-戊基肉桂醛二甲缩醛 2062
dimethyl acetal
1408 S1408 乙酸α-戊基肉桂酯 α-Amylcinnamyl acetate 2064
1409 S1409 甲酸α-戊基肉桂酯 α-Amylcinnamyl formate 2066
1410 S1410 异戊酸α-戊基肉桂酯 α-Amylcinnamyl isovalerate 2067
1411 S1411 4(2-呋喃基)丁酸异戊酯 Isoamyl 4(2-furan) butyrate 2070
1412 S1412 3(2-呋喃基)丙酸异戊酯 Isoamyl 3(2-furan) propionate 2071
2-戊基-5 或 6-酮-1，4-二
1413 S1413 2-Amyl-5 or 6-keto-1,4-dioxane 2076
噁烷
1414 S1414 丙酮酸异戊酯 Isoamyl pyruvate 2083
1415 S1415 苄基丁基醚 Benzyl butyl ether 2139
N-3,7- 二甲基-2,6- 辛二
N-3,7-Dimethyl-2,6-octadienylc
1416 S1416
烯- 环基 4267
甲烷酰胺 yclopropylcarboxamide
N-(乙氧羰基甲基)-对烷
-3-甲酰胺[又名N-(乙氧羰 [N-(Ethoxycarbonyl)methyl]-p-
1417 S1417 4309
基甲基)-对-薄荷烷-3-甲酰 menthane-3-carboxamide
胺]
GB 2760-2014
硬木烟熏香味料 SmokEz
1418 S1418 SmokEz C-10 —
C-10
1419 S1419 硬木烟熏香味料 SEF 7525 Scansmoke SEF 7525 —
( 反式, 顺式)-2,6- 壬二烯
-1- 醇乙 3952
1420 S1420 (E,Z)-2,6-Nonadien-1-ol acetate
酸酯
1421 S1421 邻氨基苯甲酸苯乙酯 Phenylethyl anthranilate 2859
1422 S1422 2-丙酰基-2-噻唑啉 2-Propionyl-2-thiazoline 4064
1423 S1423 顺式-8-十四烯醛 (Z)-8-Tetradecenal 4066
1424 S1424 烯丙硫醇己酸酯 Allyl thiohexanoate 4076
1425 S1425 双香兰素 Divanillin 4107
cis and
顺式和反式-2-庚基环丙烷羧 trans-2-Heptylcyclopropane carboxylic 4130
1426 S1426 酸 acid
5-Hydroxy-4-methylhexanoic
1427 S1427 5-羟基-4-甲基己酸δ-内酯 4141
acid δ- lactone
1428 S1428 4-巯基-2-戊酮 4-Mercapto-2-pentanone 4157
1429 S1429 2,4,6-三硫杂庚烷 2,4,6-Trithiaheptane 4214
1-(4- 甲氧苯基)-4- 甲基
1-(4-Methoxyphenyl)-4-methyl-
-1- 戊烯
1430 S1430 3760
-3-酮 1-penten-3-one
3(2)-羟基-5-甲基-2(3)-己 3(2)-Hydroxy-5-methyl-2(3)-hex
1431 S1431 3989
酮 anone
1432 S1432 二巯基甲烷 Dimercaptomethane 4097
4- 羟基-2- 丁烯酸γ- 内酯
4-Hydroxy-2-butenoic acid
(又名2(5H)-
1433 S1433 4138
呋喃酮) γ-lactone [2(5H)-furanone]
(+/-)-Isobutyl
1434 S1434 (+/-)- 3-甲硫基丁酸异丁酯 4150
3-methylthiobutyrate
1435 S1435 3-甲硫基-2-丁酮 3-(Methylthio)-2-butanone 4181
顺式和反式-5-乙基-4-甲基 cis- and

-2-(2- trans-5-Ethyl-4-methyl-2-(2- 4319
1436 S1436
甲基丙基)-噻唑啉 methylpropyl)-thiazoline
1437 S1437 1-戊硫醇 1-Pentanethiol 4333
(+/-)-4-巯基-4-甲基-2-戊 (+/-)-4-mercapto-4-methyl-2-pen
1438 S1438 4158
醇 tanol
1439 S1439 异戊酸环己酯 cyclohexyl isovalerate 2355
1440 S1440 2-噻吩基二硫醚 2-thienyl disulfide 3323
GB 2760-2014
1441 S1441 双(2-甲基-3-呋喃基)四硫醚 bis(2-methyl-3-furyl) tetrasulfide 3260

1442 S1442 辛酸对-甲酚酯 p-tolyl octanoate 3733
1443 S1443 丙酸麦芽酚酯 maltol propionate 3941
1444 S1444 顺式-2-已烯-1-醇 (Z)-2-hexen-1-ol 3924
(+/-) 反式和顺式-2- 已烯
(+/-)trans- and cis-2-hexenal
1445 S1445
醛丙二 4272
醇缩醛 propylene glycol acetal
1446 S1446 乙酸 2-乙基丁酯 2-ethylbutyl acetate 2425
1447 S1447 2,5-二乙基-3-甲基吡嗪 2,5-diethyl-3-methylpyrazine 3915
1448 S1448 4-(甲硫基)-2-戊酮 4-(methylthio)-2-pentanone 4182
1449 S1449 甲硫基甲硫醇 methylthiomethylmercaptan 4185
顺式和反式-5-乙基-4-甲基 cis- and

-2-(1- trans-5-ethyl-4-methyl-2-(1-met 4318
1450 S1450
甲基丙基)-噻唑啉 hylpropyl)-thiazoline
1451 S1451 辛醛二甲缩醛 octanal dimethyl acetal 2798
3-巯基-3-甲基-1-丁醇乙酸 3-mercapto-3-methyl-1-butyl
1452 S1452 4324
酯 acetate
1-menthyl
1453 S1453 (R,S)-3-羟基丁酸 l-薄荷酯 4308
(R,S)-3-hydroxybutyrate
1454 S1454 异戊酸异丙酯 Isopropyl isovalerate 2961
1455 S1455 顺式-4-癸烯醇乙酸酯 cis-4-Decenyl acetate 3967
1456 S1456 惕各酸香叶酯 Geranyl tiglat 4044
1457 S1457 N-苯甲酰邻氨基苯甲酸 N-Benzoylanthranilicaci 4078
2,6,10-三甲基-2,6,10-十五 2,6,10-Trimethyl-2,6,10-pentadecatrien-1
1458 S1458 3442
碳三烯-14-酮 4-one
1459 S1459 2,5-二甲基噻唑 2,5-Dimethylthiazole 4035
1460 S1460 甲硫基甲醇丁酸酯 Methylthiomethyl butyrate 3879
1461 S1461 2-甲硫基乙醇 2-(Methylthio) ethano 4004
1462 S1462 二乙基三硫醚 Diethyl trisulfide 4029
顺式和反式-1-巯基-对- 烷
cis-and
1463 S1463 -3-酮(又名顺式和反式-1-巯 4300
trans-1-Mercapto-p-menthan-3-one
基-对-薄荷烷-3-酮)
4-羟基-4-甲基-7-顺式-癸 4-Hydroxy-4-methyl-7-cis-decenoic acid
1464 S1464 3937
烯酸 γ-内酯 gamma lacton
1465 S1465 2-甲基辛醛 2-Methyloctanal 2727
3-甲基-5-丙基-2-环己烯
1466 S1466 3-Methyl-5-propyl-2-cyclohexen-1-one 3577
-1-酮
1467 S1467 2,4-壬二烯-1-醇 2,4-Nonadien-1-ol 3951
GB 2760-2014
1468 S1468 环戊硫醇 Cyclopentanethiol 3262
N-对苯乙腈基薄荷烷基甲酰 N-p-Benzeneacetonitrile
1469 S1469 4496
胺 menthanecarboxamide
N-[2-(吡啶-2-基)乙基]薄荷 N-[2-(Pyridin-2-yl)ethyl]-3-p-menthaneca
1470 S1470 4549
烷基甲酰胺 rboxamide
4-氨基-5,6-二甲基噻吩并 4-Amino-5,6-dimethylthieno[2,3-d]pyrimi
1471 S1471 [2,3-d]嘧 din-2 4669
啶-2(1H )-酮盐酸盐 (1H )-onehydrochloride
3-[(4-氨基-2,2-二氧
3-[(4-Amino-2,2-dioxido-1H-2,1,3-benz
-1H-2,1,3-苯并噻二嗪-5-
1472 S1472 othiadiazin-5-yl)oxy]-2,2-dimethyl-N-pro 4701
基)氧]-2,2-二甲基-N-丙基
pylpropanamide
丙酰胺
1473 S1473 L-蛋氨酰基甘氨酸盐酸盐 L-Methionylglycine.HCl 4692
1474 S1474 5-戊基-3H-呋喃-2-酮 5-Pentyl-3H-furan-2-one 4323
1475 S1475 2,5-二硫杂己烷 2,5-Dithiahexane 4298
(2S,5R)-N-[4-(2-氨基-2- (2S,5R)-N-[4-(2-Amino-2-oxoethyl)phenyl
氧代乙基) ]-5-
1476 S1476 4684
苯基]-5-甲基-2-(丙基-2-) methyl-2-(propan-2-yl)cyclohexanecarbox
环己烷甲酰胺 amide
5-甲基-2-呋喃甲硫醇(又名 5-Methyl-2-furanmethanethiol(5-Methylfu
1477 S1477 4697
5-甲基糠硫醇) rfurylmercaptan)
Remarks:
1. For all the flavorings listed in the category of synthetic flavorings, their corresponding natural
flavorings (i.e. the counterparts with the same structure) should be viewed as being approved.
2. For all the flavorings listed in the category of synthetic flavorings, if there are corresponding
ammonium salt, sodium salt, calcium salt, hydrochloride and sulfate with the characteristics of
flavorings, they should be viewed as being approved.
3. For all the flavorings listed in the category of synthetic flavorings belonging to racemate, their
levorotatory and dextrorotatory structures should be viewed as approved flavorings. If the flavoring
listed in the category of synthetic flavorings is of levorotatory structure, its dextrorotatory structure
should not be viewed as approved flavoring, and vice versa.

GB 2760-2014
Appendix C Provisions for use of processing aids for food industry
C.1 Principles for use of processing aids for food industry (hereinafter referred to as ―processing aids‖)
C.1.1 Processing aids should be used in the course of food production and processing, which should be
possessed with technology necessity. The usage amount should be reduced as much as possible on
condition of achieving the expected purposes.
C.1.2 Processing aids should be removed before the product is finished. If it cannot be removed
completely, the residual amount should be reduced as much as possible, so that the residual amount
would not harm people‘s health, and would not work in the final food.
C.1.3 Processing aids should accord with corresponding quality specification requirements.
C.2 Provisions for use of processing aids for food industry
C.2.1 Table C.1 provides the list of processing aids that can be used during the course of various foods
processing without residual limits ordered by pinyin of their names (enzyme preparation excluded).
C.2.2 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.2.3 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 aids that can be used during the course of various foods processing without
residual limits (excluding enzyme preparations)
SN Chinese name of processing aids English name of processing aids

1 氨水 (包括液氨) ammonia
2 甘油 (又名丙) 三醇 glycerine (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 siatomaceous earth
10 过氧化氢 hydrogen peroxide
11 活性炭 activated carbon

GB 2760-2014
SN Chinese name of processing aids English name of processing aids

12 磷脂 phospholipid
13 硫酸钙 calcium sulfate
14 硫酸镁 magnesium sulfate
15 硫酸钠 sodium sulfate
16 氯化铵 ammonium chloride
17 氯化钙 calcium chloride
18 氯化钾 potassium chloride
19 柠檬酸 citric acid
20 氢气 hydrogen
21 氢氧化钙 calcium hydroxide
22 氢氧化钾 potassium hydroxide
23 氢氧化钠 sodium hydroxide
24 乳酸 lactic acid
25 硅酸镁 magnesium silicate
26 碳酸钙(包括轻质和重质碳酸钙) calcium carbonate (light, heavy)
27 ( 碳酸钾 ) potassium carbonate
28 碳酸镁(包括轻质和重质碳酸镁) magnesium carbonate (light, heavy)
29 ( 碳酸钠 ) sodium carbonate
30 碳酸氢钾 sodium carbonate
31 碳酸氢钠 potassium hydrogen carbonat
32 纤维素 cellulose
33 盐酸 hydrochloric acid
34 氧化钙 calcium oxide
35 氧化镁(包括重质和轻质) magnesium oxide (heavy, light)
36 ( 乙醇 ) ethanol
37 冰乙酸(又名冰醋酸) acetic acid
38 (植物活性炭) vegetable carbon (activated)
Table C.2 List of processing aids that need stipulated functions and application scopes (excluding
enzyme preparations)
SN Chinese name of English name of

Function Application scope
processing aids processing aids
GB 2760-2014

Extraction Coffee and tea
1 1,2-二氯乙烷 1,2-dichloroethane
solvent processing technic
Extraction Fermentation
2 1-丁醇 1-butanol
solvent technology
6 号轻汽油(又名植 Oil solvent and Fermentation
3 物 solvent No.6 extraction technology and
油抽提溶剂) solvent extraction technology
Anti-sticking Candy processing
4 D-甘露糖醇 D-mannitol
agent technic
Nutritional substance Fermentation
5 DL-苹果酸钠 DL-disodium malate
for fermentation technology
Nutritional substance Fermentation
6 L-苹果酸 L-malic acid
for fermentation technology
Pasteurized milk,
sterilized milk and
modified milk,
fermented milk and
flavored fermented milk,
cholesterol
7 β-环状糊精 β-cyclodextrin single cream (unsalted
extractant
cream) and similar
products, cheese and
processed cheese and
similar products
processing technic
8 阿拉伯胶 Arabic gum clarifying agent Wine processing technic
Oil and fat processing
9 凹凸棒粘土 attapulgite clay Decolorant
technic
Coolant, extraction Beer processing technic,
10 丙二醇 1,2-propanediol
solvent extraction technology
Bakery food processing
technic, puffed food
11 巴西棕榈蜡 carnauba wax Releasing agent processing technic,
preserved fruit and
fruitcake processing
GB 2760-2014

technic
Potato chips processing
technic, oil processing
technic, candy
processing technic,
Anti-foaming agent,
collagen protein casing
12 白油(液体石蜡) white mineral oil release agent,
processing technic,
coating agent
puffed food processing
technic, grain processing
technic (for dustproof
purpose)
Beer, wine, fruit wine,
insoluble rice wine, formulated
不溶性聚乙烯聚吡
13 polyvinylpolypyrrolidone adsorbent wine processing technic
咯烷酮
(PVPP) and fermentation
technology
14 丁烷 butane Extraction solvent Extraction technology
Bakery food processing
15 蜂蜡 beeswax Releasing agent technic, puffed
processing technic
Wine, fruit wine, rice
wine, assembled
Clarifying agent,
16 高岭土 kaolin alcoholic drinks
filter aid
processing technic and
fermentation technology
Fermentation
高碳醇脂肪酸酯复 higher alcohol fatty acid
17 Anti-foaming agent technology, soy protein
合物 ester complex
processing technic
assembled alcoholic
drinks processing
18 固化单宁 immobilized tannin Clarifying agent
technic and fermentation
technology
19 硅胶 silica gel Clarifying agent
assembled alcoholic
GB 2760-2014

drinks and rice wine
processing technic
Candy processing
Releasing agent,
technic, fermentation
20 滑石粉 talc Anti-sticking
and extraction
agent
technology
assembled alcoholic
drinks processing
Clarifying agent, technic and fermentation
21 活性白土 activated clay edible oil decolorant, technology, oil
adsorbent processing technic,
water treatment
technology
oil transesterification
22 甲醇钠 sodium methylate oil processing technic
catalyst
23 酒石酸氢钾 potassium bitartarate Crystalizing agent Wine processing technic
24 聚苯乙烯 polytyrene Filter aid Beer processing technic
Beverages (water
treatment) processing
technic, sugar
25 聚丙烯酰胺 polyacrylamide Flocculant, filter aid
manufacturing
technology and
Bean products
technology (the
maximum level is
0.3/kg, as the usage
amount of soy beans per
聚二甲基硅氧烷及 Anti-foaming agent,
26 polydimethyl siloxane kilogram), meat product,
其乳液 releasing agent
beer processing technic
(the maxium level of the
above processing technic
is 0.2 g/kg), bakery food
technology (the maxium
GB 2760-2014

level in mould is
30mg/dm2), oil and fat
processing technic (the
maximum level is
0.01g/kg), jelly, juice,
condensed juice powder,
beverage, instant food,
ice cream, jam,
condiment and vegetable
processing technic (the
mamimum level of the
above is 0.05g/kg),
(the maximum level is
0.1g/kg), potato chips
processing technic
polyglycerol estersof Sugar manufacturing
27 聚甘油脂肪酸酯 Anti-foaming
fatty acid technic
Polyoxypropylene Anti-foaming
28 聚氧丙烯甘油醚 Fermentarion technology
glycerol ether(GP)
Polyoxypropylene Anti-foaming
聚氧丙烯氧化乙烯
29 oxyethylene Fermentation technology
甘油醚
glycolether(GPE)
聚氧乙烯(20)山梨
Sugar manufacturing
醇酐单月桂酸酯
polyoxyethylene(20) process, fermentation
(又名吐温 20),聚
sorbitan monolaurate, technology, extraction
氧乙烯(20)山梨醇
polyoxyethylene(20) technology, fruit and
酐单棕榈酸酯(又 Dispersant,
sorbitan monopalmitate, vegetable juice (pulp)
30 名吐温 40),聚氧乙 extraction solvent,
polyoxyethylene(20) beverage (the maximum
烯(20)山梨醇酐单 anti-foaming agent
sorbitan monostearate, level is 0.75g/kg), plant
硬脂酸酯(又名吐
polyoxyethylene(20) protein beverage (the
温 60),聚氧乙烯
sorbitan monooleat maximum level is
(20)山梨醇酐单油
2.0g/kg)
酸酯(又名吐温 80)
GB 2760-2014

polyoxyethylene
聚氧乙烯聚氧丙烯 Fermemtation
31 polyoxypropylene Anti-foaming agent
胺醚 technology
amine ether(BAPE)
polyoxyethylene
聚氧乙烯聚氧丙烯 polyoxypropylene Fermemtation
32 Anti-foaming agent
季戊四醇醚 pentaerythritol technology
ether(PPE)
33 卡拉胶 carrageenan Clarifying agent Beer processing technic
34 抗坏血酸 ascorbate acid Anti-browning Wine prcessing technic
35 抗坏血酸钠 sodium ascorbate Anti-browning Wine prcessing technic
Fermentation
Anti-foaming agent,
technology, candy,
releasing agent,
36 矿物油 mineral oil potato chips and bean
antisticking agent,
products processing
lubricant
technic
assembled alcoholic
drinks, rice wine, canned
food processing technic,
Decolorant,
37 离子交换树脂 ion exchange resin water treatment
absorbent
technology, suger
manufacturering process
and fermentation
technology
Clarifying agent,
Sugar manufactuting
refining and
process and oil and fat
38 磷酸 phosphoric acid degumming,
processing technic,
Nutritional substance
for fermentation
ammouium Nutritional substance fermentation technology
39 磷酸二氢铵
dihydrogen phosphate for fermentation
diammouium Nutritional substance fermentation technology
40 磷酸氢二铵
hydrogen phosphate for fermentation
41 磷酸铵 Ammouium phosphat Nutritional substance fermentation technology
GB 2760-2014

for fermentation
Potassium Nutritional substance fermentation technology
42 磷酸二氢钾
phosphate,mon-obasic for fermentation
sodium Nutritional substance fermentation technology
43 磷酸二氢钠
dihydrogen phosphate for fermentation
Tricalcium Disperant Dairy products
44 磷酸三钙 orthophos-phate(calciump processing technic
hos-phate)
Flocculant, Beverage (water
disodium nutritional substance treatment) processing
45 磷酸氢二钠
hydrogen phosphate for fermentation technic, fermentation
technology
Flocculant, Beverage (water
nutritional substance treatment) processing
46 磷酸三钠 Trisodium phosphate
for fermentation technic, fermentation
technology
Clarifying agent Sugar manufacturing
47 硫磺 sulfur
process
Flocculant, Beer processing technic,
nutritional substance fermentation technology,
48 硫酸 Sulfuric acid for fermentation starch processing
technic, dairy product
processing technic
Nutritional substance Fermentation technology
49 硫酸铵 Ammonium sulfate
for fermentation
Clarifying agent, Wine processing technic,
chelating agent, preserved egg
50 硫酸铜 Copper sulphate
nutritional substance processing technic,
for fermentation fermentation technology
Chelating agent, Preserved egg
flocculant, nutritional processing technic, beer
51 硫酸锌 Zinc sulphate
substance for processing technic,
fermentation fermentation technology
Flocculant Beverage (water
52 硫酸亚铁 Ferrous sulfate treatment) and beer
processing technic
53 氯化镁 Magnesium chloride Nutritional substance Fermentation technology
GB 2760-2014

for fermentation
Clarifying agent Fruit wine processing
54 明胶 gelatin technic, wine processing
technic
catalyst Fermentation
technology, oil and fat
55 镍 nickel processing technic,
sugar alcohol processing
technic
Absorbent, filter aid, Wine, fruit wine, rice
clarifying agent, wine and assembled
decolorant alcoholic drinks, oil and
fat, condiment, fruit and
56 膨润土 bentonite
vegetable juice, tea
drinks, solid beverage
processing technic,
Releasing agent Candy, bakery food
57 石蜡 paraffin
processing technic
Extraction solvent Assembled alcoholic
drinks processing
58 石油醚 Petroleum ether
technic, extraction
technology
Filter aid, clarifying Rice wine, beer, wine and
agent, docolorant assembled alcoholic
59 食用单宁 Edible tannin drinks processing
technic, oil and fat
docoloring technology
Hair removal agent Livestock hair removing
60 松香甘油酯 Glycerol ester of rosin
technology
Clarifying agent Fruit and vegetable
processing technic, plant
Deacetylated beverage processing
61 脱乙酰甲壳素
chitin(chi-tosan) technic, beer and malt
beverage processing
technic
Nutritional substance Fermentation technology
62 维生素 B 族 Vitamin B family
for fermentation
GB 2760-2014

五碳双缩醛(又名 Cross-linking agent Collagen protein casing
63 glutaraldehyde
戊二醛) processing technic
Antisticking agent Candy processing
technic, preserved fruit
64 辛,癸酸甘油酯 Octyl and decyl glycerate and fruitcake, collagen
protein casing
processing technic
辛烯基琥珀酸淀粉 Starch sodium Antisticking agent Gumbased candy
65
钠 octenylsuccinate processing technic
Propellant, foaming Fat emulsion products
agent like water and oil (limited
to non-dairy creamer),
Fat emulsion products
except those in 02.02,
66 氧化亚氮 Nitrous oxide
products (limited to
margarine) processing
technic
67 异丙醇 Isopropyl alcohol Extraction solvent Extraction technology
Absorbent, chelating Cooked nuts and seeds,
agent beer and assembled
alcoholic drinks
68 乙二胺四乙酸二钠 Disodium EDTA processing technic,
fermentation technology,
beverage processing
technic
Extraction solvent assembled alcoholic
69 乙醚 ether drinks processing
technic
Chelating agent Fermentation
乙酸钠(又名醋酸
70 Sodium acetate technology, starch
钠)
processing technic
Extraction solvent assembled alcoholic
71 乙酸乙酯 Ethyl actetate drinks processing
technic
72 月桂酸 Lauric acid Peeling agent Fruit and vegetables

GB 2760-2014

peeling
Anti-foaming agent Fermentation technology
sucrose
73 蔗糖聚丙烯醚 and sugar manufacturing
polyoxypropylene ester
process
Anti-foaming agent sugar manufacturing
Sucrose esters of fatty
74 蔗糖脂肪酸酯 process, bean products
acid
prcessing technic
Filter aid Beer, wine, fruit wine and
assembled alcoholic
drinks processing
technic, fermentation
75 珍珠岩 Pearl rock
technology, oil and fat
processing technic,
starch sugar processing
technic
Extraction solvent Extraction technology,
76 正己烷 n-hexane soy protein processing
technic
Vegetable activated Filter aid Oil and fat processing
植物活性炭(稻壳
77 carbon(Ricehusk technic
活性炭)
activated carbon)
Table C.3 Food enzyme preparations and their sources
SN Enzyme Sourcea Donorb

α-半乳糖苷酶
1 黑曲霉 Aspergillus niger
Alpha-galactosidase
地衣芽孢杆菌 Bacillus licheniformis
misBacilluslichenifor-misBacilluslich 地衣芽孢杆菌 Bacillus
enifor-misBacilluslichenifor-misBaci licheniformis
llus licheniformis 嗜热脂解地芽孢杆菌
2 α-淀粉酶 Alpha-amylase
Geobacillus
地衣芽孢杆菌 Bacillus licheniformis stearothermophilus(原名为嗜
热脂解芽孢杆菌
Bacillusstearother-mophilus)

GB 2760-2014
黑曲霉 Aspergillus niger
解淀粉芽孢杆菌 Bacillus
amyloliquefaciens
枯草芽孢杆菌 Bacillus subtilis
嗜热脂解地芽孢杆菌
Geobacillus
枯草芽孢杆菌 Bacillus subtilis stearothermophilus(原名为嗜
热脂解芽孢杆菌
米根霉 Rhizopus oryzae
米曲霉 Aspergillus oryzae
嗜热脂解地芽孢杆菌 Geobacillus
stearothermophilus(原名为嗜热脂
解芽孢杆菌
猪或牛的胰腺 hog or
bovine pancreas
α-乙酰乳酸脱羧酶
3 Alpha-acetolactate 枯草芽孢杆菌 Bacillus subtilis 短小芽孢杆菌 Bacillus brevis
decarboxylase
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
孤独腐质霉 Humicola insolens
哈次木霉 Trichoderma harzianum

β-葡聚糖酶
5 黑曲霉 c Aspergillus niger
beta-glucanase
李氏木霉 Trichoderma reesei
解淀粉芽孢杆菌 Bacillus 解淀粉芽孢杆菌 Bacillus

amyloliquefaciens amyloliquefaciens

GB 2760-2014
Disporotrichum dimorphosporum
埃默森篮状菌 Talaromyces emersonii
绿色木霉 Trichoderma viride

阿拉伯呋喃糖苷酶
6 黑曲霉 Aspergillus niger
Arabino-furanosidease
7 氨基肽酶 Aminopeptidase 米曲霉 Aspergillus oryzae
8 半纤维素酶 Hemicellulase 黑曲霉 Aspergillus niger
9 菠萝蛋白酶 Bromelain 菠萝 Ananas spp.
寄生内座壳(栗疫
寄生内座壳(栗疫菌)Cryphonectria
菌)Cryphonectria
parasitica(Endothia parasitica)
Parasitica Endothiaparasitica)
地衣芽孢杆菌 Bacilluslicheniformis
黑曲霉 Aspergillus niger 黑曲霉 Aspergillus niger
amyloliquefaciens
解淀粉芽孢杆菌 Bacillus 解淀粉芽孢杆菌 Bacillus
amyloliquefaciens amyloliquefaciens
蛋白酶(包括乳凝块
酶)Protease 枯草芽孢杆菌 Bacillus subtilis
10
(including milk clotting
enzymes) 寄生内座壳(栗疫菌)Cryphonectria
Parasitica (Endothia parasitica)
米黑根毛霉 Rhizomucor miehe
乳克鲁维酵母 Kluyveromyces lactis 小牛胃 Calfstomach
微小毛霉 Mucor pusillus
蜂蜜曲霉 Aspergillus melleus

GB 2760-2014
嗜热脂解地芽孢杆菌 Geobacillus
stearothermophilus(原名为嗜热脂
解芽孢杆菌
11 单宁酶 Tannase 米曲霉 Aspergillus oryzae
多聚半乳糖醛酸酶黑曲霉 c Aspergillus niger

12
Polygalacturonase
甘油磷脂胆固醇酰基转移酶
Glycerophospholipid 杀鲑气单胞菌杀鲑亚种
13 CholesterolAcyltransferas 地衣芽孢杆菌 Bacillus licheniformis Aeromonas salmonicida
e subsp. Salmonicida
(GCAT)
14 谷氨酰胺酶 Glutaminase
amyloliquefaciens
谷氨酰胺转氨酶 Glutamine 茂原链轮丝菌(又名茂源链霉菌)
15
Transaminase Streptomyces mobaraensis)

16 果胶裂解酶 Pectinlyase

17 果胶酶 Pectinase

果胶酯酶(果胶甲基酯酶)
18 Pectinesterase(Pectin 黑曲霉 Aspergillus niger 黑曲霉 Aspergillus niger
methylesterase)
针尾曲霉 Aspergillus
aculeatus

19 过氧化氢酶 Catalase
牛、猪或马的肝脏 bovine,
Pigor, horse, liver

GB 2760-2014
溶壁微球菌
Micrococcuslysodeicticus
20 核酸酶 Nuclease 橘青霉 penicillium citrinum
环糊精葡萄糖苷转移酶
地衣芽孢杆菌 Bacillus 高温厌氧杆菌
21 Cyclomaltodextin
licheniformis Thermoanaerobacter sp.
glucanotransferase
己糖氧化酶 Hexose (多形)汉逊酵母
22 皱波角叉菜 Chondrus crispus
oxidase Hansenula polymorpha
23 菊糖酶 Inulinase 黑曲霉 Aspergillus niger
24 磷脂酶 Phospholipase 胰腺 pancreas
猪胰腺组织 porcine pancreas

磷脂酶 A2 Phospholipase
25
A2
黑曲霉 Aspergillus niger 猪胰腺组织 porcine pancrea
磷脂酶 C 从土壤中分离的编码磷脂酶 C 基
26 巴斯德毕赤酵母 Pichia pastoris
PhospholipaseC 因的微生物
麦芽碳水化合物水解酶(α-,
β-麦芽碳水化合物水解酶)
27 麦芽和大麦 maltedbarley & bar-ley
Maltcarbohydrases
(alpha-andbeta-amylase)
麦芽糖淀粉酶 Maltogenic 嗜热脂解芽孢杆菌
28 枯草芽孢杆菌 Bacillus subtilis
amylase Bacillusstearo-thermophilus
29 木瓜蛋白酶 Papain 木瓜 Carica papaya
棉状嗜热丝孢菌 Thermom yces

Fusarium venenatum
lanuginosu
巴斯德毕赤酵母 Pichia pastoris
孤独腐质霉 Humicola insolens

30 木聚糖酶 Xylanase
李氏木霉 Trichoderma reesei

GB 2760-2014
枯草芽孢杆菌 Bacillus subtilis 枯草芽孢杆菌 Bacillus subtili

棉状嗜热丝孢菌
Thermomyces lanuginosus
黑曲霉 c
Aspergillusniger
小牛前凝乳酶 A 基因 calf
31 凝乳酶 AChymosinA 大肠杆菌 K-12Eschorichia 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 prochymosinBgene
32 凝乳酶 BChymosinB
乳克鲁维酵母 Kluyveromyces 小牛前凝乳酶 B 基因 calf
lactis prochymosinBgene
凝乳酶或粗制凝乳酶小牛、山羊或羔羊的皱胃 calf,
33
Chymosin or Rennet kid, or lamb abomasum
戴尔根霉 Rhizopus delemar

葡糖淀粉酶(淀粉葡糖苷酶)
埃默森篮状菌 Talaromyces
34 Glucoamylase 黑曲霉 Aspergillus niger
emersonii
(amyloglucosidase)
雪白根霉 Rhizopus niveus
葡糖氧化酶黑曲霉 Aspergillus niger

35
Glucoseoxidase
米曲霉 Aspergillus oryzae 黑曲霉 Aspergillus niger
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 olivaceus
Glucose isomerase
36
(xylose 密苏里游动放线菌 Actinoplanes
isomerase) missouriensi
凝结芽孢杆菌 Bacillus coagulans

GB 2760-2014
锈棕色链霉菌
Streptomyces rubiginosus
紫黑吸水链霉菌 Streptomyces
violaceoniger
鼠灰链霉菌 Streptomyces murinus
产气克雷伯氏菌 Klebsiella aerogenes

嗜酸普鲁兰芽孢杆菌 Bacillus
acidopullulyticus
嗜酸普鲁兰芽孢杆菌 Bacillus
37 普鲁兰酶 Pullulanase
acidopullulyticus
枯草芽孢杆菌 Bacillus subtilis Bacillus deramificans
地衣芽孢杆菌 Bacillus licheniformi Bacillus deramificans
长野解普鲁兰杆菌 Pullulanibacillus
naganoensis
嗜热毁丝霉
38 漆酶 Laccase 米曲霉 Aspergillus oryzae
Myceliophthora thermophila
溶血磷脂酶(磷脂酶 B) 黑曲霉 Aspergillus niger

39 Lysophospholipase
(lecithinase B) 黑曲霉 Aspergillus niger 黑曲霉 Aspergillus niger
脆壁克鲁维酵母
Kluyveromycesfragilis
乳糖酶(β-半乳糖苷酶) 米曲霉 Aspergillus oryzae

40 Lactase(beta-galactosida
乳克鲁维酵母 Kluyveromyces
se) 乳克鲁维酵母 Kluyveromyces lactis
lactis
乳克鲁维酵母
Kluyveromyces lactis
巴斯德毕赤酵母 Pichia pastoris
天门冬酰胺酶黑曲霉 Aspergillus niger 黑曲霉 Aspergillus niger

41
Asparaginase
米曲霉 Aspergillus oryzae 米曲霉 Aspergillus oryzae
42 脱氨酶 Deaminase 蜂蜜曲霉 Aspergillus melleus

GB 2760-2014
猪, 小牛, 小羊, 禽类的胃组织 hog,

43 胃蛋白酶 Pepsin
calf, goat(kid) or poultry stomach
44 无花果蛋白酶 Ficin 无花果 Ficus spp.
45 纤维二糖酶 Cellobiase 黑曲霉 Aspergillus niger
46 纤维素酶 Cellulase 李氏木霉 Trichoderma reesei
无定毛壳菌 Chaetomiumerraticum
47 右旋糖酐酶 Dextranase
(又名细丽毛壳 Chaetomiumgrac-ile)
猪或牛的胰腺 porcine or Bovine
48 胰蛋白酶 Typsin
pancreas
胰凝乳蛋白酶(糜蛋白酶) 猪或牛的胰腺 porcine or Bovine
49
Chymotrypsin pancreas
南极假丝酵母 Candida
antarctica
米黑根毛霉 Rhizomucor miehei
脂肪酶 Lipase 尖孢镰刀菌

50 米曲霉 Aspergillus oryzae
Fusariumoxysporum
Thermomyceslanugi-nosus
小牛或小羊的唾液腺或前胃组织
Salivary glands or forestomach of
calf, kid, or lamb

雪白根霉 Rhizopus niveus
羊咽喉 goat gullets

GB 2760-2014
猪或牛的胰腺 hog or bovine pancreas
米曲霉 Aspergillus oryzae 米黑根霉 Rhizomuc or miehei
柱晶假丝酵母 Candida cylindracea
51 酯酶 Esterase 李氏木霉 Trichoderma reesei
米黑根毛霉 Rhizomucor miehei
52 植酸酶 phytase 黑曲霉 Aspergillus niger
转化酶(蔗糖酶)
53 酿酒酵母 Saccharomyces cerevisiae
Invertase(saccharase)
转葡糖苷酶
54 黑曲霉 Aspergillusnige
Transglucosidase
a It refers to the animals, plants or microorganisms used for extracting enezyme preprations
b It refers to the animal, plants or microorganisims providing gene segment for the biotechnological
sources of enyme preprations
c Including Aspergillus aculeatus and A.awamori.

GB 2760-2014
Appendix D Food additive functional classes
Remark: 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.
D.1 Acidity regulator (酸度调节剂): substances for retaining or changing the PH value of food.
D.2 Anticaking agent (抗结剂): substances for preventing the aggregation and caking of granular or
powdery food, and keeping them loose or free flowing.
D.3 Antifoaming agent (消泡剂): substances for reducing surface tension and removing foam in the
course of food processing.
D.4 Antioxidant (抗氧化剂): substances for preventing or delaying oxygenolysis or deterioration of fat or
food composition, and improving food stability.
D.5 Bleaching agent (漂泊剂): substances for destroying and restraining the color development factors
of food, and making the color fading or preventing the color from browning.
D.6 Bulking agent (膨松剂): 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.
D.7 Chewing gum bases (胶基糖果中基础剂): Substances with the functions of making gum base foaming,
plasticized and chewable.
D.8 Colorant (着色剂): substances for giving and improving food color and luster.
D.9 Color retention agent (护色剂): 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 in the course of
food processing and refrigeration, and present good color.
D.10 Emulsifier (乳化剂): It refers to the substances which can improve the surface tension of various
elements, and thus form dispersion and emulsifying body.
D.11 Enzyme preparation (酶制剂): 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.
D.12 Flavor enhancer (增味剂): supplementing or enhancing the original flavor of food
D.13 Flour treatment agent (面粉处理剂): Substances for promoting the flour cured and improving the
quality of products.
D.14 Coating agent (披膜剂): substances which is covered on the surface of food, to keep the food
qualified, make food fresh and glazing, prevent evaporation of water, etc.
D.15 Humectants (水分保持剂): substances for contributing to retain the water in food
D.16 Preservative (防腐剂): substances for preventing food from going bad and lengthening the storage
life of food.
D.17 Stabilizer and coagulator (稳定剂和凝固剂): substances for making food structure stable or

GB 2760-2014
unchanged, and strengthening the stickness of solid content.

D.18 Sweetener (甜味剂): Substances making food sweet
D.19 Thickener (增稠剂): 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.
D.20 Flavoring (食品用香料): Substances for blending food flavor, and adding flavor to food.
D.21 Processing aid for food industry (食品工业用加工助剂): 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.
D.22 Others (其他): Other functions not contained in the above functional categories

GB 2760-2014
Appendix E Food classification system
See Table E.1 Food classification system
Table E.1 Food classification system
Food classification no. Food name

01.0 milk and milk products (except food for special dietary use in 13.0)
01.01 pasteurized milk, sterilized milk and modified milk
01.01.01 pasteurized milk
01.01.02 sterilized milk
01.01.03 modified milk
01.02 fermented milk and flavored fermented milk
01.02.01 fermented milk
01.02.02 flavored fermented milk
01.03 milk powder (including sugar milk powder) and cream powder and their
modified products
01.03.01 milk powder and cream powder
01.03.02 modified milk powder and modified cream powder
01.04 condensed milk and their modified products
01.04.01 unsweetened condensed milk (original flavor)
01.04.02 modified condensed milk (including sweetened condensed milk and other
modified condensed milk with non-milk raw material)
01.05 single cream (unsalted cream and its similar products)
01.05.01 single cream
01.05.02 -
01.05.03 modified single cream
01.05.04 single cream analogues
01.06 cheese and reproduced cheese and their similar products
01.06.01 uncured cheese
01.06.02 cured cheese
01.06.03 ricotta cheese
01.06.04 reproduced cheese
01.06.04.01 ordinary reproduced cheese
01.06.04.02 flavored reproduced cheese

GB 2760-2014

01.06.05 cheese analogues
01.06.06 whey protein cheese
01.07 instant flavored food or its prefabricated product with milk as the major
ingredient (ice cream and flavored fermented milk excluded)
01.08 other milk products (such as whey powder and casoid flour)
02.0 fat, oil and fat emulsion products
02.01 anhydrous fat and oil
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.)
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 margarine and similar products (e.g. mixed product of butter and margraine)
02.02.02 emulsion products with less than 80% fat content
02.03 fat emulsion products except those in 02.02, including mixed and (or)
flavored fat emulsion products
02.04 fat desserts
02.05 other fat and fat products
03.0 frozen drinks
03.01 ice cream, ice cream bar
03.02 -
03.03 relish ice, frozen sucker
03.04 edible ice
03.05 other frozen drinks
04.0 fruit, vegetables (including root crops), beans, edible mushrooms, algae, nuts
and seeds, etc.
04.01 fruit
04.01.01 fresh fruits
04.01.01.01 unprocessed fresh fruits
04.01.01.02 fresh fruits with surface treatment
04.01.01.03 peeled or precut fresh fruits
04.01.02 processed fruits
GB 2760-2014

04.01.02.01 frozen fruits
04.01.02.02 dried fruit
04.01.02.03 vinegar, oil and desalinization fruit
04.01.02.04 canned fruits
04.01.02.05 jam
04.01.02.06 puree
04.01.02.07 jam except those in 04.01.02.05 (e.g. Indian chutney)
04.01.02.08 preserved cool fruit
04.01.02.08.01 preserves
04.01.02.08.02 cool fruit
04.01.02.08.03 preserved fruit
04.01.02.08.04 pickling fruits
04.01.02.08.05 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
04.02.01 fresh vegetables
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
04.02.02 processed vegetables
04.02.02.01 frozen 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

GB 2760-2014

04.03.01.01 unprocessed fresh edible mushrooms and algae
04.03.01.02 fresh edible mushrooms and algae with surface treatment
04.03.01.03 peeled, chopped or shredded edible mushrooms and algae
04.03.02 processed edible mushrooms and algae
04.03.02.01 frozen edible mushrooms and algae
04.03.02.02 dried edible mushrooms and algae
04.03.02.03 pickled edible mushrooms and algae
04.03.02.04 canned edible mushrooms and algae
04.03.02.05 boiled or fried algae
04.03.02.06 other processed edible mushrooms and algae
04.04 bean products
04.04.01 unfermented bean products
04.04.01.01 bean curds
04.04.01.02 dried bean curds
04.04.01.03 dried bean curd products
04.04.01.03.01 fried semi-dried bean curds
04.04.01.03.02 marinated semi-dried bean curds
04.04.01.03.03 smoked semi-dried bean curds
04.04.01.03.04 other semi-dried bean curds
04.04.01.04 dried bean curd stick (including dried bean curd stick, bean curd skin, etc.)
04.04.01.05 new bean products (soy protein puffed food, bean vegetarian meat, etc.)
04.04.01.06 cooked beans
04.04.02 fermented bean products
04.04.02.01 preserved bean curd
04.04.02.02 lobster sauce and its products (including natto)
04.04.03 other bean products
04.05 nuts and seeds
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 -
04.05.02.03 canned nuts and seeds
04.05.02.04 nuts and seeds paste (butter), including peanut butter, etc.

GB 2760-2014

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
05.01 cocoa products, chocolate and chocolate products including chocolate with
cocoa butter substitute and its products
05.01.01 cocoa products (including grease, powder, syrup, sauce, filling and others
with cocoa as the main raw material)
05.01.02 chocolate and chocolate products, and cocoa products except those in
05.01.01
05.01.03 chocolate with cocoa butter substitute and chocolate-like products with cocoa
butter substitute
05.02 candy
05.02.01 gum-based candy
05.02.02 other candies except gum-based candy
05.03 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)
06.01 unprocessed grains
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 wheat flour
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 wheat flour products
06.03.02.01 raw or wet flour product (e.g. noodles and wrappers for dumpling, wantun
and shao-mai)
06.03.02.02 raw or dry flour product
06.03.02.03 fermented flour product
06.03.02.04 panada (used to coat fish or poultry for example) , wrapping powder, frying
GB 2760-2014

powder
06.03.02.05 fried flour products
06.04 coarse cereal powder and its products
06.04.01 coarse cereal powder
06.04.02 coarse cereal products
06.04.02.01 canned cereal products
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 starch ball
06.06 instant grains, including rolled oats(slice)
06.07 instant rice & flour products
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 raw and fresh meat
GB 2760-2014

08.01.01 raw fresh meat
08.01.02 chilled meat (including chilling meat, frozen fresh meat, chilled fresh meat,
etc.)
08.01.03 frozen meat
08.02 prefabricated meat products
08.02.01 seasoning meat product (add seasoning into raw meat)
08.02.02 cured meat products (e.g. bacon, cured meat, dried salted duck, chinese
ham and sausage)
08.03 cooked meat product
08.03.01 sauce stewed meat products
08.03.01.01 boiled meat
08.03.01.02 sauce stewed meat
08.03.01.03 steamed salted pork in wine
08.03.02 smoked, roasted and baked meat
08.03.03 fried meat
08.03.04 western pork ham(grilled , smoked, and cured pork hams)
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 other meat and meat products
08.04 edible animal casing
09.0 aquatic food and their products (including fish, crustacean, shellfish,
molluscs, echinodermata, and other aquatic food and processed products)
09.01 fresh aquatic 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
GB 2760-2014

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 wrappers)
09.04 cooked aquatic products (directly edible)
09.04.01 ripe and dried aquatic products
09.04.02 cooked or fried aquatic products
09.04.03 smoked or baked aquatic products
09.04.04 fermented aquatic products
09.04.05 fish sausage
09.05 canned aquatic products
09.06 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)
10.03.01 dehydrated egg products (e.g. egg white powder, egg yolk powder, and egg
white flake)
10.03.02 thermal coagulation egg products (e.g. egg yolk cheese, and preserved duck
egg sausage)
10.03.03 liquid eggs
10.04 other egg products
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.)
11.01.02 other sugar and syrups (e.g. brown sugar, brown granulated sugar, rock sugar
in tablet, raw sugar, fructose(the source of cane 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
GB 2760-2014

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 sweeteners
12.0 condiment
12.01 salt and salt substitutes
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 spices
12.09.01 spice and 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
GB 2760-2014

12.10.02.03 vegetable based seasoning sauce
12.10.02.04 others semi-solid complex seasoning
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 young children formula
13.01.01 infant formula
13.01.02 follow-up infant and young children formula
13.01.03 infant formula for special medical purpose
13.02 infant and young children supplementary food
13.02.01 infant and young children grain supplementary food
13.02.02 infant and young children canned supplementary food
13.03 -
13.04 -
13.05 other food for special dietary uses
14.0 beverage
14.01 packaged drinking water
14.01.01 drinking natural mineral water
14.01.02 drinking pure water
14.01.03 other 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 (syrup) drinks
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
GB 2760-2014

14.03.04 other protein beverages
14.04 carbonated beverage
14.04.01 cola carbonated beverages
14.04.02 other carbonated beverages
14.05 tea , coffee and vegetable beverages
14.05.01 tea beverage
14.05.02 coffee drinks
14.05.03 vegetable drinks
14.06 solid dinks
14.06.01 -
14.06.02 protein solid beverages
14.06.03 instant coffee
14.06.04 other solid beverages
14.07 beverages for special purposes
14.08 flavored beverages
14.09 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 fruit alcoholic beverages
GB 2760-2014

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, coffee and tea products
16.02.01 tea and coffee
16.02.02 tea products (including flavored tea and substituting tea)
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

GB 2760-2014
Appendix F Index of Appendix A Provisions for use of food additives
(Ordered by initial letter of names of food additives)
2
2, 4-dichlorophenoxy acetic acid 32
4
4-hexylresorcinol 68
A
acesulfame potassium 193
acetic acid 217
acetylated distarch adipate 224
acetylated distarch phosphate 224
acetylated mono- and diglyceride (acetic and fatty acid esters of glycerol) 224
acid treated starch 222
acorn shell brown 177
adipic acid 68
agar 221
alitame 164
allura red,allura aluminum lake 200
alpha-cyclodextrin 217
aluminium potassium sulfate, aluminium ammonium sulfate 115
amaranth,amaranth aluminum lake 175
ammonium glycyrrhizinate, monopotassium and tripotassium glycyrrhizinate 43
ammonium hydrogen 223
ammonium hydrogen carbonate 161
ammonium phosphatide 9
annatto extract 186
antioxidant of bamboo leaves 211
antioxidant of glycyrrhiza 44
arabic gum 217
ascorbic acid 219
ascorbic acid（vitamin C） 92
ascorbyl palmitate 94
aspartame 165
GB 2760-2014
aspartame-acesulfame salt 169
azodicarbonamide 131
B
basella rubra red 120
beeswax 41
beet red 223
benzoic acid,sodium benzoate 10
beta-carotene 58
black bean red 52
black currant red 53
brilliant blue, brilliant blue aluminum lake 101
buddleia yellow 125
butylated hydroxyanisole(BHA) 23
butylated hydroxytoluene (BHT) 26
C
caffeine 91
calcium ascorbate 93, 219
calcium carbonate 159
calcium carbonate (light and 222
calcium chloride 117
calcium disodium ethylene-diamine-tetra-acetate 193
calcium hydroxide 135
calcium lactate 139
calcium silicate 46
calcium stearate 197
calcium sulfate 114
capryl monoglyceride 21
caramel colour class I – plain 75
Caramel colour class II- caustic sulfite 75
caramel colour class III – ammonia process 72
caramel colour class IV – ammonia sulphite process 77
carbon dioxide 39, 192
carmine cochineal 183
carmoisine(azorubine) 157
carnauba wax 9
carob bean gum 65, 218
carrageenan 91, 219

GB 2760-2014
carthamins yellow 53
cassia gum 90
chitin 69
chlorophyllin copper complex, sodium and potassium salts 190
cinnamaldehyde 138
citric acid 220
citric acid, trisodium citrate, tripotassium citrate 130
citric and fatty acid esters of glycerol 131, 220
cocoa husk pigment 95
copper chlorophyll 190
coreopsis yellow 82
corn yellow 202
cowberry red 202
curcumin 71
curdlan 94
D
deacetylated chitin(chitosan) 173
dehydroacetic acid, sodium dehydroacetate 172
diacetyl tartaric acid ester of 222
diacetyl tartaric acid ester of mono(di)glycerides(DATEM) 152
dilauryl thiodipropionate 113
dimethyl dicarbonate 31
diphenyl ether (diphenyl oxide) 101
d-isoascorbic acid (erythorbic acid), sodium d-isoascorbate 216
D-isoascorbic acid (erythorbic acid), sodium D-isoascorbate 196
disodium 5'-guanylate 216
disodium 5'-inosinate 216
disodium 5'-ribonucleotide 216
disodium ethylene-diamine-tetra-acetate 192
disodium stannous citrate 131
disodium succinate 64
distarch phosphate 219
DL-disodium malate 216
DL-malic acid 217
D-mannitol 45
E
enzymatically decomposed soybean phospholipid 220

GB 2760-2014
erythritol 217
erythrosine, erythrosine aluminum lake 17
ethoxy quin 195
F
Ferric ammonium citrate 130
ferrous gluconate 132
ferrous sulfate 116
fumaric acid 42
funoran (gloiopeltis furcata) 48
G
galactomannan 217
gamma-cyclodextrin 217
gardenia blue 207
gardenia yellow 206
gelatin 220
gellan gum 219
gleditsia sinenis lam gum 203
glucono delta-lactone 220
glutamine transaminase 46
glycerine (glycerol) 218
glycerol ester of hydrogenated rosin 134
glycine 8
grape skin extract 132
gromwell red 212
guar gum 46, 218
H
hippophae rhamnoides yellow 146
hydrochloric acid 188
Hydroxypropyl distarch phosphate 133, 221
hydroxypropyl methyl cellulose 221
hydroxypropyl starch 221
I
ice structuring protein 12

GB 2760-2014
indigotine,indigotine aluminum lake 22
iron oxide black, iron oxide red 189
isomaltulose (palatinose) 196
isomerized lactose syrup 195
J
jujube pigment 157
K
karaya gum 18
L
L (+)-tartaric acid, dl-tartaric acid 80
lac dye red (lac red) 214
lactase 141
lactic acid 138, 221
lactic and fatty acid esters of glycerol 141, 222
lactitol 141, 222
L-alanine 12
L-cysteine and its hydrochlorides sodium and potassium salts 10
linseed gum 181
L-malic acid 216
lo-han-kuo extract 220
lutein 189
lycopene 40
lysozyme 138
M
magnesium carbonate 160
magnesium chloride 118
magnesium stearate 198
magnesium sulfate 116
maltitol and maltitol syrup 120
mehyl cellulose 218
metatartaric acid 132
microcrystalline cellulose 173
Microcrystalline cellulose 223

GB 2760-2014
mineral oil，white (liquid paraffin) 9
modified soybean phospholipid 217
Monascus yellow pigment 56
mono- and diglycerides of fatty acids 217
mono-and diglycerides of fatty acids 20
monosodium fumarate 43
monosodium glutamate 218
morpholine fatty acid salt (fruit wax) 120
mulberry red 144
mynica red 188
N
natamycin 126
natural amaranthus red 170
natural carotene 223
neotame 27
new red,new red aluminum lake 180
nisin 139
O
octyl and decyl glycerate 179
orange yellow 45, 218
oxidized hydroxypropyl starch 224
oxidized starch 224
oxystearin 134
P
paprika oleoresin 99
paprika orange 97
paprika red 98
peanut skin red 64
pectins 47, 218
pentaerythritol ester of wood rosin 156
phosphated distarch phosphate 112
phospholipid 112, 219
Phosphoric acid, disodium dihydrogen pyrophosphate, tetrasodium pyrophosphate, calcium dihydrogen phosphate,
potassium dihydrogen phosphate, diammonium hydrogen phosphate, dipotassium hydrogen phosphate, calcium
hydrogen phosphate 104

GB 2760-2014
p-hydroxy benzoates and its salts (sodium methyl p-hydroxy benzoate, ethyl p-hydroxy benzoate，sodium ethyl
p-hydroxy benzoate) 24
phytic acid（inositol hexaphosphoric acid）, sodium phytate 209
polydextrose 86
polydimethyl siloxane and emulsion 83
polyethylene glycol 89
polyglycerol esters of fatty acid (polyglycerol fattyacid estesr) 84
polyglycerol polyricinoleate（polyglycerol esters of interesterified ricinoleic acid）(PGPR) 83
polyoxyethylene (20) sorbitan monolaurate, 88
polyoxyethylene xylitan monostearate 87
polyvinyl alcohol 89
ponceau 4R, ponceau 4R aluminum lake 184
potassium alginate 218
potassium bitartarate 81
potassium carbonate 159, 222
potassium chloride 117, 219
potassium ferrocyanide, sodium ferrocyanide 182
potassium hydrogen 223
potassium hydrogen carbonate 161
potassium hydroxide 135
potassium lactate 221
potassium permanganate 45
potassium stearate 198
propionic acid, sodium propionate, calcium propionate 14
propyl gallate (PG) 122
propylene glycol 13
propylene glycol alginate 48
propylene glycol esters of fatty acid 13
pullulan 133
purple sweet potato colour 213
Q
quinoline yellow 97
R
radish red 118
red kojic rice, monascus red 57
red rice red 55
riboflavin 52

GB 2760-2014
rose laevigata michx brown 79
roselle red 123
rosemary extract 124
rtemisia gum (sa-hao seed gum) 145
S
sesbania gum 170
shellac 213
silicon dioxide 33
sodium acetate 193
sodium alginate 51, 218
sodium ascorbate 93, 219
sodium carbonate 160, 223
sodium carboxy methyl cellulose 158, 222
sodium carboxy methyl starch 158
sodium caseinate 219
Sodium caseinate 100
sodium cyclamate, calcium cyclamate 65
sodium diacetate 151
sodium dihydrogen citrate 220
sodium gluconate 221
sodium hydrogen carbonate 161, 223
sodium lactate 140, 221
sodium nitrate, potassium nitrate 177
sodium nitrite, potassium nitrite 182
sodium polyacrylate 219
sodium saccharin 162
sodium sesquicarbonate 161
sodium starch octenyl succinate 223
sodium starch phosphate 21
sodium stearoyl lactylate, calcium stearoyl lactylate 198
soluble soybean polysaccharide 96
sorbic acid, potassium sorbate 148
sorbitan monolaurate, sorbitan monopalmitate, sorbitan monostearate, 146
sorbitol and sorbitol syrup 150
sorghum red 218
spirulina blue (algae blue, lina blue) 203
stabilized chlorine dioxide 175
starch acetate 19, 217
starch sodium octenyl succinate (sodium starch octenyl succinate) 179
stearic acid (octadecanoic acid) 197
GB 2760-2014
steviol glycosides 171
succinylated monoglycerides 63
sucralose 142
sucrose esters of fatty acid 204
sulfur (sulphur) 113
sulfur dioxide, potassium metabisulphite, sodium metabisulphite, sodium sulfite, sodium hydrogen sulfite, sodium
hyposulfite 34
sunset yellow,sunset yellow aluminum lake 135
T
talc 65
tamarind polysaccharide gum 118
tara gum 19
tartrazine，tartrazine aluminum lake 128
tea polyphenol palmitate 17
tea polyphenol(TP) 15
tertiary butylhydroquinone(TBHQ) 163
thaumatin 159
titanium dioxide 38
tomato red 40
tripotassium citrate 220
trisodium citrate 220
turmeric 69
U
uguisukagura red 100
V
vegetable carbon,carbon black 210
vitamine E (dl-α-tocopherol , d-α- tocopherol ,mixed tocopherol concentrate) 174
X
xanthan gum 67, 218
xylitan monostearate 126
xylitol 220

GB 2760-2014
Z
zinc sulfate 116
Β
β-apo-8'-carotenal 8
Ε
ε-polylysine 85
ε-polylysinehydrochloride 86

中华人民共和国国家标准
GB 2760—2014
-
2014 -
1224 发布 -
2015 -
0524 实施
中华人民共和国发布
国家卫生和计划生育委员会
GB 2760—2014
目次
前言 ………………………………………………………………………………………………………… Ⅲ
1 范围 ……………………………………………………………………………………………………… 1
2 术语和定义 ……………………………………………………………………………………………… 1
3 食品添加剂的使用原则 ………………………………………………………………………………… 1
4 食品分类系统 …………………………………………………………………………………………… 2
5 食品添加剂的使用规定 ………………………………………………………………………………… 2
6 食品用香料 ……………………………………………………………………………………………… 2
7 食品工业用加工助剂 …………………………………………………………………………………… 2
附录 A 食品添加剂的使用规定 ………………………………………………………………………… 3
附录 B 食品用香料使用规定 …………………………………………………………………………… 119
附录 C 食品工业用加工助剂使用规定 ………………………………………………………………… 184
附录 D 食品添加剂功能类别 …………………………………………………………………………… 196
附录 E 食品分类系统 …………………………………………………………………………………… 197
附录 F 附录 A 中食品添加剂使用规定索引 ………………………………………………………… 208
1 食品添加剂的允许使用品种、使用范围以及最大使用量或残留量 …………………………… 4
表 A.
2 可在各类食品中按生产需要适量使用的食品添加剂名单 …………………………………… 114
表 A.
3 按生产需要适量使用的食品添加剂所例外的食品类别名单 ………………………………… 117
表 A.
1 不得添加食品用香料、香精的食品名单 ……………………………………………………… 119
表 B.
2 允许使用的食品用天然香料名单 ……………………………………………………………… 121
表 B.
3 允许使用的食品用合成香料名单 ……………………………………………………………… 135
表 B.
1 可在各类食品加工过程中使用,残留量不需限定的加工助剂名单(不含酶制剂) ………… 184
表 C.
2 需要规定功能和使用范围的加工助剂名单(不含酶制剂)…………………………………… 185
表 C.
3 食品用酶制剂及其来源名单 …………………………………………………………………… 190
表 C.
1 食品分类系统 …………………………………………………………………………………… 197
表 E.
Ⅰ
GB 2760—2014
前言
本标准代替 GB2760—2011《食品安全国家标准食品添加剂使用标准》。

本标准与 GB2760—2011 相比,主要变化如下:
———增加了原卫生部 2010 年 16 号公告、
2010 年 23 号公告、
2012 年 1 号公告、
2012 年 6 号公告、
2012 年 15 号公告、
2013 年 2 号公告,国家卫生和计划生育委员会 2013 年 2 号公告、
2013 年
5 号公告、2013 年 9 号公告、 2014 年 3 号公告、
2014 年 5 号公告、
2014 年 9 号公告、2014 年
11 号公告、2014 年 17 号公告的食品添加剂规定;
———将食品营养强化剂和胶基糖果中基础剂物质及其配料名单调整由其他相关标准进行规定;
———修改了 3.
4 带入原则,增加了 3.2;
4.
———修改了附录 A“食品添加剂的使用规定”:
a) 删除了表 A.
1中4-苯基苯酚、
2-苯基苯酚钠盐、不饱和脂肪酸单甘酯、茶黄色素、茶绿色
素、多穗柯棕、甘草、硅铝酸钠、葫芦巴胶、黄蜀葵胶、酸性磷酸铝钠、辛基苯氧聚乙烯氧
基、辛烯基琥珀酸铝淀粉、薪草提取物、乙萘酚、仲丁胺等食品添加剂品种及其使用规定;
b) 修改了表 A.
1 中硫酸铝钾、硫酸铝铵、赤藓红及其铝色淀、靛蓝及其铝色淀、亮蓝及其铝
色淀、柠檬黄及其铝色淀、日落黄及其铝色淀、胭脂红及其铝色淀、诱惑红及其铝色淀、焦
糖色(加氨生产)、焦糖色(亚硫酸铵法)、山梨醇酐单月桂酸酯、山梨醇酐单棕榈酸酯、山
梨醇酐单硬脂酸酯、山梨醇酐三硬脂酸酯、山梨醇酐单油酸酯、甜菊糖苷、胭脂虫红的使
用规定;
c) 在表 A.
1 中增加了 L(+ )
-酒石酸、
dl-酒石酸、纽甜、
β-胡萝卜素、 -环状糊精、双乙酰酒石
β
酸单双甘油酯、阿斯巴甜等食品添加剂的使用范围和最大使用量,删除了上述食品添加
剂在表 A.
2 中的使用规定;
d) 删除了表 A.1 中部分食品类别中没有工艺必要性的食品添加剂规定;
e) 表 A.
3 中增加了“06. 01 杂粮粉”,删除了“
04. 03 特殊医学用途配方食品”;
13.
———修改了附录 B 食品用香料、香精的使用规定:
a) 删除了八角茴香、牛至、甘草根、中国肉桂、丁香、众香子、莳萝籽等香料品种;
b) 表 B.
1 中增加“
16. 01 茶叶、咖啡”;
02.
———修改了附录 C 食品工业用加工助剂(以下简称“加工助剂”)使用规定:
a) 表 C.
1 中增加了过氧化氢;
b) 表 C.
2 中删除了甲醇、钯、聚甘油聚亚油酸酯品种及其使用规定;
———删除了附录 D 胶基糖果中基础剂物质及其配料名单;
———修改了附录 F 食品分类系统:
a) 修改为附录 E 食品分类系统;
b) 修改了 01.
0、 0、
02. 0、
04. 0、
08. 0、
09. 0、
11. 0、
12. 0、
13. 0、
14. 16.
0等类别中的部分食品分类
号及食品名称,并按照调整后的食品类别对食品添加剂使用规定进行了调整。
———增加了附录 F“附录 A 中食品添加剂使用规定索引”。
Ⅲ
GB 2760—2014
1 范围
本标准规定了食品添加剂的使用原则、允许使用的食品添加剂品种、使用范围及最大使用量或残

留量。
2 术语和定义
2.
1 食品添加剂
为改善食品品质和色、香、味,以及为防腐、保鲜和加工工艺的需要而加入食品中的人工合成或者天
然物质。食品用香料、胶基糖果中基础剂物质、食品工业用加工助剂也包括在内。
2.
2 最大使用量
食品添加剂使用时所允许的最大添加量。
2.
3 最大残留量
食品添加剂或其分解产物在最终食品中的允许残留水平。
2.
4 食品工业用加工助剂
保证食品加工能顺利进行的各种物质,与食品本身无关。如助滤、澄清、吸附、脱模、脱色、脱皮、提

取溶剂、发酵用营养物质等。
5 国际编码系统 (
2. INS)
食品添加剂的国际编码,用于代替复杂的化学结构名称表述。
6 中国编码系统 (
2. CNS)
食品添加剂的中国编码,由食品添加剂的主要功能类别(见附录 D)代码和在本功能类别中的顺序
号组成。
3 食品添加剂的使用原则
3.
1 食品添加剂使用时应符合以下基本要求:
a) 不应对人体产生任何健康危害;
b) 不应掩盖食品腐败变质;
c) 不应掩盖食品本身或加工过程中的质量缺陷或以掺杂、掺假、伪造为目的而使用食品添加剂;
d) 不应降低食品本身的营养价值;
e) 在达到预期效果的前提下尽可能降低在食品中的使用量。
1
GB 2760—2014
3.
2 在下列情况下可使用食品添加剂:
a) 保持或提高食品本身的营养价值;
b) 作为某些特殊膳食用食品的必要配料或成分;
c) 提高食品的质量和稳定性,改进其感官特性;
d) 便于食品的生产、加工、包装、运输或者贮藏。
3.
3 食品添加剂质量标准
按照本标准使用的食品添加剂应当符合相应的质量规格要求。
3.
4 带入原则
4.
3.1 在下列情况下食品添加剂可以通过食品配料(含食品添加剂)带入食品中:
a) 根据本标准,食品配料中允许使用该食品添加剂;
b) 食品配料中该添加剂的用量不应超过允许的最大使用量;
c) 应在正常生产工艺条件下使用这些配料,并且食品中该添加剂的含量不应超过由配料带入的
水平;
d) 由配料带入食品中的该添加剂的含量应明显低于直接将其添加到该食品中通常所需要的
水平。
4.
3.2 当某食品配料作为特定终产品的原料时,批准用于上述特定终产品的添加剂允许添加到这些食
品配料中,同时该添加剂在终产品中的量应符合本标准的要求。在所述特定食品配料的标签上应明确
标示该食品配料用于上述特定食品的生产。
4 食品分类系统
食品分类系统用于界定食品添加剂的使用范围,只适用于本标准,见附录 E。如允许某一食品添加
剂应用于某一食品类别时,则允许其应用于该类别下的所有类别食品,另有规定的除外。
5 食品添加剂的使用规定
食品添加剂的使用应符合附录 A 的规定。
6 食品用香料
用于生产食品用香精的食品用香料的使用应符合附录 B 的规定。
7 食品工业用加工助剂
食品工业用加工助剂的使用应符合附录 C 的规定。
2
GB 2760—2014
附录 A
食品添加剂的使用规定
1 表 A.
A. 1 规定了食品添加剂的允许使用品种、使用范围以及最大使用量或残留量。
2 表 A.
A. 1 列出的同一功能的食品添加剂(相同色泽着色剂、防腐剂、抗氧化剂)在混合使用时,各自用
量占其最大使用量的比例之和不应超过 1。
3 表 A.
A. 2 规定了可在各类食品(表 A.
3 所列食品类别除外)中按生产需要适量使用的食品添加剂。
4 表 A.
A. 3 规定了表 A.
2 所例外的食品类别,这些食品类别使用添加剂时应符合表 A.
1 的规定。同
时,这些食品类别不得使用表 A.
1 规定的其上级食品类别中允许使用的食品添加剂。
5 表 A.
A. 1 和表 A.
2 未包括对食品用香料和用作食品工业用加工助剂的食品添加剂的有关规定。
A.
6 上述各表中的“功能”栏为该添加剂的主要功能,供使用时参考。
3
GB 2760—2014
)
表 A.
1 食品添加剂的允许使用品种、使用范围1 以及最大使用量或残留量
-阿朴-
β '
8-胡萝卜素醛 β-
apo-
8'-
car
otena
l
CNS 号 08.
018 INS 号 160e
功能着色剂
食品分类号食品名称最大使用量/(
g/kg) 备注
01.
02.
02 风味发酵乳 0.
015 -阿朴-
以β 8'-胡萝卜素醛计
01.
06.
04 再制干酪 0.
018 -阿朴-
03.
0 03.
冷冻饮品( 04 食用冰除外) 0.
020 -阿朴-
05.
02 糖果 0.
015 -阿朴-
07.
0 焙烤食品 0.
015 -阿朴-
12.
10.
02 半固体复合调味料 0.
005 -阿朴-
-阿朴-
以β 8'-胡萝卜素醛计,固
14.
0 饮料类(除外 14.
01 包装饮用水) 0.
010
体饮料按冲调倍数增加使用量
氨基乙酸(又名甘氨酸) gl
yci
ne
CNS 号 12.
007 INS 号 640
功能增味剂
g/kg) 备注
08.
02 预制肉制品 3.
0
08.
03 熟肉制品 3.
0
12.
0 调味品 1.
0
固体饮料按稀释倍数增加
14.
02.
03 果蔬汁(浆)类饮料 1.
0
使用量
固体饮料按稀释倍数增加
14.
03.
02 植物蛋白饮料 1.
0
使用量
铵磷脂 ammoni
um pho
spha
tide
CNS 号 10.
033 INS 号 442
功能乳化剂
g/kg) 备注
巧克力和巧克力制品、除 05.
01.
01
05.
01.
02 10.
0
以外的可可制品
巴西棕榈蜡 c
arnaubawax
CNS 号 14.
008 INS 号 903
功能被膜剂、抗结剂
g/kg) 备注
04.
01.
01 新鲜水果 0.
0004 以残留量计
可可制品、巧克力和巧克力制品(包
05.
0 0.
6
括代可可脂巧克力及制品)以及糖果
1) 在表 A.
1 中使用范围以食品分类号和食品名称表示。
4
GB 2760—2014
1 (续)
表 A.
白油(又名液体石蜡) mine
ralo
il,
whie(
t l
iqu
idpa
raf
fin)
CNS 号 14.
003 INS 号 905a
功能被膜剂
g/kg) 备注
05.
02.
02 除胶基糖果以外的其他糖果 5.
0
10.
01 鲜蛋 5.
0
L-半胱氨酸盐酸盐 L-c
yst
eineandi
tshydr
och
lor
ide
ssod
iumandpo
tas
siums
alt
s
CNS 号 13.
003 INS 号 920
功能面粉处理剂
g/kg) 备注
生湿面制品(如面条、饺子皮、馄饨

06.
03.
02.
01 0.
3
皮、烧麦皮)(仅限拉面)
06.
03.
02.
03 发酵面制品 0.
06
06.
08 冷冻米面制品 0.
6
苯甲酸及其钠盐 benz
oica
cid,
sodi
umbe
nzo
ate
001,
CNS 号 17. 17.
002 INS 号 210,211
功能防腐剂
g/kg) 备注
03.
03 风味冰、冰棍类 1.
0 以苯甲酸计
04.
01.
02.
05 果酱(罐头除外) 1.
0 以苯甲酸计
04.
01.
02.
08 蜜饯凉果 0.
5 以苯甲酸计
04.
02.
02.
03 腌渍的蔬菜 1.
0 以苯甲酸计
05.
02.
01 胶基糖果 1.
5 以苯甲酸计
05.
02.
8 以苯甲酸计
11.
05 调味糖浆 1.
0 以苯甲酸计
12.
03 醋 1.
0 以苯甲酸计
12.
04 酱油 1.
0 以苯甲酸计
12.
05 酱及酱制品 1.
0 以苯甲酸计
12.
10 复合调味料 0.
6 以苯甲酸计
12.
10.
0 以苯甲酸计
03,
液体复合调味料(不包括 12.
12.
10.
03 1.
0 以苯甲酸计
04)
12.
以苯甲酸计,固体饮料按
14.
02.
02 浓缩果蔬汁(浆)(仅限食品工业用) 2.
0
稀释倍数增加使用量
14.
02.
0
14.
03 蛋白饮料 1.
0
5
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
14.
04 碳酸饮料 0.
2
14.
05 茶、咖啡、植物(类)饮料 1.
0
14.
07 特殊用途饮料 0.
2
14.
08 风味饮料 1.
0
15.
02 配制酒 0.
4 以苯甲酸计
15.
03.
03 果酒 0.
8 以苯甲酸计
冰结构蛋白 ic
estr
uct
uri
ngpr
ote
in
CNS 号 00.
020 INS 号 —
功能其他
食品分类号食品名称最大使用量备注
03.
0 03.
冷冻饮品( 04 食用冰除外) 按生产需要适量使用
L-丙氨酸 L-a
lan
ine
CNS 号 12.
006 INS 号 —
功能增味剂
12.
0 调味品按生产需要适量使用
丙二醇 propy
leneg
lyc
ol
CNS 号 18.
004 INS 号 1520
功能稳定剂和凝固剂、抗结剂、消泡剂、乳化剂、水分保持剂、增稠剂
g/kg) 备注
06.
03.
02.
01 1.
5
皮、烧麦皮)
07.
02 糕点 3.
0
丙二醇脂肪酸酯 propy
leneg
lyc
ole
ste
rso
ffa
ttya
cid
CNS 号 10.
020 INS 号 477
功能乳化剂、稳定剂
g/kg) 备注
乳及乳制品 (
01. 01、
01. 01. 02、
01.
01.
0 5.
0
13.
0 涉及品种除外)
02.
0 脂肪,油和乳化脂肪制品 10.
0
03.
0 03.
0
6
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
熟制坚果与籽类 (仅限油炸坚果与
04.
05.
02.
01 2.
0
籽类)
06.
03.
02.
05 油炸面制品 2.
0
07.
02 糕点 3.
0
12.
0
16.
06 膨化食品 2.
0
丙酸及其钠盐、钙盐 prop
ion
icac
id,sod
ium pr
opi
ona
te,c
alc
ium pr
opi
ona
te
029,
CNS 号 17. 006,
17. 17.
005 INS 号 280,281,
282
功能防腐剂
g/kg) 备注
04.
04 豆类制品 2.
5 以丙酸计
06.
01 原粮 1.
8 以丙酸计

06.
03.
02.
01 0.
25 以丙酸计
皮、烧麦皮)
07.
01 面包 2.
5 以丙酸计
07.
02 糕点 2.
5 以丙酸计
12.
03 醋 2.
5 以丙酸计
12.
04 酱油 2.
5 以丙酸计
16.
07 其他(杨梅罐头加工工艺) 50.
0 以丙酸计
茶多酚(又名维多酚) te
apolyphe
nol(
TP)
CNS 号 04.
005 INS 号 —
功能抗氧化剂
g/kg) 备注
02.
01 基本不含水的脂肪和油 0.
4 以油脂中儿茶素计
04.
05.
02.
01 0.
籽类)
06.
03.
02.
06.
06 即食谷物,包括碾轧燕麦(片) 0.
06.
07 方便米面制品 0.
07.
02 糕点 0.
焙烤食品馅料及表面用挂浆 (仅限
07.
04 0.
含油脂馅料)
腌腊肉制品类 (如咸肉、腊肉、板
08.
02.
02 0.
鸭、中式火腿、腊肠)
08.
03.
01 酱卤肉制品类 0.
08.
03.
02 熏、烧、烤肉类 0.
7
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
08.
03.
03 油炸肉类 0.
西式火腿 (熏烤、烟熏、蒸煮火腿 )
08.
03.
04 0.
类
08.
03.
05 肉灌肠类 0.
08.
03.
06 发酵肉制品类 0.
09.
03 预制水产品(半成品) 0.
09.
04 熟制水产品(可直接食用) 0.
09.
05 水产品罐头 0.
12.
1 以儿茶素计
以儿茶素计,固体饮料按
14.
03.
1
14.
06.
02 蛋白固体饮料 0.
8 以儿茶素计
16.
06 膨化食品 0.
茶多酚棕榈酸酯 te
apolyphe
nolpa
lmi
tat
e
CNS 号 04.
021 INS 号 —
功能抗氧化剂
g/kg) 备注
02.
6
赤藓红及其铝色淀 er
ythr
osne,e
i ryt
hro
sinea
lumi
numl
ake
CNS 号 08.
003 INS 号 127
功能着色剂
g/kg) 备注
04.
01.
02.
08.
02 凉果类 0.
05 以赤藓红计
04.
01.
02.
09 装饰性果蔬 0.
1 以赤藓红计
04.
05.
02.
01 0.
025 以赤藓红计
籽类)
可可制品、巧克力和巧克力制品
05.
0 (包括代可可脂巧克力及制品 )以 0.
05 以赤藓红计
05.
及糖果( 01.
01 可可制品除外)
07.
02.
04 糕点上彩装 0.
05 以赤藓红计
08.
03.
05 肉灌肠类 0.
015 以赤藓红计
08.
03.
08 肉罐头类 0.
015 以赤藓红计
12.
05 以赤藓红计
12.
05 以赤藓红计
以赤藓红计,固体饮料按
14.
02.
05
8
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
14.
04 碳酸饮料 0.
05
14.
08 风味饮料(仅限果味饮料) 0.
05
15.
02 配制酒 0.
05 以赤藓红计
16.
06 膨化食品 0.
025 仅限使用赤藓红
刺梧桐胶 ka
rayagum
CNS 号 18.
010 INS 号 416
功能稳定剂
02.
02 水油状脂肪乳化制品按生产需要适量使用
刺云实胶 ta
ragum
CNS 号 20.
041 INS 号 417
功能增稠剂
g/kg) 备注
01.
06 干酪和再制干酪及其类似品 8.
0
03.
0 03.
0
04.
01.
02.
05 果酱 5.
0
07.
0 焙烤食品 1.
5
08.
0
08.
03 熟肉制品 10.
0
固体饮料按稀释倍数增
14.
0 14.
饮料类( 01 包装饮用水除外) 2.
5
加使用量
如用于果冻粉,按冲调倍
16.
01 果冻 5.
0
数增加使用量
醋酸酯淀粉 st
archa
cet
ate
CNS 号 20.
039 INS 号 1420
功能增稠剂

06.
03.
02.
01 按生产需要适量使用
皮、烧麦皮)(仅限生湿面条)
9
GB 2760—2014
1 (续)
表 A.
单,双甘油脂肪酸酯(油酸、亚油酸、棕榈酸、山嵛酸、 mono
-andd
igl
yce
rid
eso
ffa
ttya
cid
s
硬脂酸、月桂酸、亚麻酸)
CNS 号 10.
006 INS 号 471
功能乳化剂
g/kg) 备注
01.
05.
01 稀奶油按生产需要适量使用
02.
02.
01.
01 黄油和浓缩黄油 20.
0

06.
03.
02.
皮、烧麦皮)
06.
03.
02.
02 生干面制品 30.
0
其他糖和糖浆 [如红糖、赤砂糖、冰
11.
01.
02 片糖、原糖、果糖 (蔗糖来源 )、糖 6.
0
蜜、部分转化糖、槭树糖浆等]
12.
09 香辛料类 5.
0
13.
01 婴幼儿配方食品按生产需要适量使用
13.
02 婴幼儿辅助食品按生产需要适量使用
单辛酸甘油酯 capr
ylmono
glc
yer
ide
CNS 号 17.
031 INS 号 —
功能防腐剂
g/kg) 备注

06.
03.
02.
01 1.
0
皮、烧麦皮)
07.
02 糕点 1.
0
07.
04 1.
0
豆馅)
08.
03.
05 肉灌肠类 0.
5
淀粉磷酸酯钠 sod
iumst
archpho
spha
te
CNS 号 20.
013 INS 号 —
功能增稠剂
02.
02.
01 脂肪含量 80% 以上的乳化制品按生产需要适量使用
03.
0 03.
04.
01.
02.
05 果酱按生产需要适量使用
12.
14.
0 14.
饮料类( 01 包装饮用水除外) 按生产需要适量使用
加使用量
10
GB 2760—2014
1 (续)
表 A.
靛蓝及其铝色淀 ind
igo
tine,
ind
igo
tinea
lumi
numl
ake
CNS 号 08.
008 INS 号 132
功能着色剂
g/kg) 备注
04.
01.
02.
08.
01 蜜饯类 0.
1 以靛蓝计
04.
01.
02.
08.
02 凉果类 0.
1 以靛蓝计
04.
01.
02.
2 以靛蓝计
04.
02.
02.
01 以靛蓝计
04.
05.
02.
01 0.
05 以靛蓝计
籽类)
05.
1 以靛蓝计
05.
及糖果( 01.
01 可可制品除外)
05.
02.
3 以靛蓝计
07.
02.
1 以靛蓝计
07.
04 0.
1 以靛蓝计
饼干夹心)
以靛蓝计,固体饮料按稀
14.
02.
1
释倍数增加使用量
14.
04 碳酸饮料 0.
1
14.
1
15.
02 配制酒 0.
1 以靛蓝计
16.
06 膨化食品 0.
05 仅限使用靛蓝
丁基羟基茴香醚( BHA) but

yla
tedhyd
roxyan
iso
le(
BHA)
CNS 号 04.
001 INS 号 320
功能抗氧化剂
g/kg) 备注
02.
2 以油脂中的含量计
02.
2
04.
05.
02.
01 0.
籽类)
04.
05.
02.
03 坚果与籽类罐头 0.
05.
02.
01 胶基糖果 0.
4
06.
03.
02.
06.
04.
01 杂粮粉 0.
11
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
06.
06.
07.
03 饼干 0.
08.
02.
02 0.
09.
03.
04 风干、烘干、压干等水产品 0.
12.
10.
01 固体复合调味料(仅限鸡肉粉) 0.
16.
06 膨化食品 0.
对羟基苯甲酸酯类及其钠盐(对羟基苯甲酸甲酯钠,对 p-
hydroxy benzoa
tes and it
ss al
ts (sod
ium
羟基苯甲酸乙酯及其钠盐) methy
l p-hydroxy b
enzoae,e
t t
hyl p-
hydroxy
benz
oae,
t s
odiumethy
lp-
hyd
roxybe
nzoa
te)
032,
CNS 号 17. 007,
17. 17.
036 INS 号 219,214,
215
功能防腐剂
g/kg) 备注
04.
01.
01.
02 经表面处理的鲜水果 0.
012 以对羟基苯甲酸计
04.
01.
02.
05 果酱(罐头除外) 0.
04.
02.
01.
02 经表面处理的新鲜蔬菜 0.
07.
04 0.
糕点馅)
10.
03.
02 热凝固蛋制品(如蛋黄酪、
松花蛋肠) 0.
12.
03 醋 0.
12.
04 酱油 0.
12.
12.
10.
03.
04 蚝油、虾油、鱼露等 0.
以对羟基苯甲酸计,固体饮
14.
02.
25
料按稀释倍数增加使用量
14.
04 碳酸饮料 0.
2
14.
25
二丁基羟基甲苯( BHT) but

yla
tedhydr
oxy
tol
uene(
BHT)
CNS 号 04.
002 INS 号 321
功能抗氧化剂
g/kg) 备注
02.
02.
2
04.
02.
02.
02 干制蔬菜(仅限脱水马铃薯粉) 0.
12
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
04.
05.
02.
01 0.
籽类)
04.
05.
02.
05.
02.
01 胶基糖果 0.
4
06.
03.
02.
06.
06.
07.
03 饼干 0.
08.
02.
02 0.
09.
03.
16.
06 膨化食品 0.
N-[
N-(
3,-二甲基丁基)]
3 -L-α
-天门冬氨-L
-苯丙氨 ne
otame
酸1-甲酯(又名纽甜)
CNS 号 19.
019 INS 号 961
功能甜味剂
g/kg) 备注
01.
01.
03 调制乳 0.
02
01.
02.
1
01.
03.
02 调制乳粉和调制奶油粉 0.
065
稀奶油(淡奶油)及其类似品
01.
05 0.
033
(
01.
05.
01 稀奶油除外)
01.
06.
05 干酪类似品 0.
033
以乳为主要配料的即食风味食品
01.
07 或其预制产品 (不包括冰淇淋和风 0.
1
味发酵乳)
02.
02 类以外的脂肪乳化制品,包
02.
03 括混合的和 (或 )调味的脂肪乳化 0.
01
制品
02.
04 脂肪类甜品 0.
1
03.
0 03.
1
04.
01.
02.
01 冷冻水果 0.
1
04.
01.
02.
02 水果干类 0.
1
04.
01.
02.
03 醋、油或盐渍水果 0.
1
04.
01.
02.
04 水果罐头 0.
033
13
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
04.
01.
02.
05 果酱 0.
07
04.
01.
02.
06 果泥 0.
07
除 04.
01.
02.
05 外的果酱(如印度酸
04.
01.
02.
07 0.
07
辣酱)
04.
01.
02.
08 蜜饯凉果 0.
065
04.
01.
02.
1
04.
01.
02.
10 水果甜品,包括果味液体甜品 0.
1
04.
01.
02.
11 发酵的水果制品 0.
065
04.
01.
02.
12 煮熟的或油炸的水果 0.
065
04.
02.
02 加工蔬菜 0.
033
04.
02.
02.
01
04.
03.
02.
03 腌渍的食用菌和藻类 0.
01
04.
03.
02.
04 食用菌和藻类罐头 0.
033
04.
03.
02.
05 经水煮或油炸的藻类 0.
033
04.
03.
02.
06 其他加工食用菌和藻类 0.
033
04.
05.
02 加工坚果与籽类 0.
032
坚果与籽类的泥 (酱 ),包括花生
04.
05.
02.
04 0.
033
酱等
05.
1
05.
及糖果( 02 糖果除外)
05.
02.
01 胶基糖果 1.
0
05.
02.
33
06.
16
谷类和淀粉类甜品 (如米布丁、木
06.
09 0.
033
薯布丁)
07.
0 焙烤食品 0.
08
07.
04 焙烤食品馅料及其表面用挂浆 0.
1
09.
01
09.
01
10.
04 其他蛋制品 0.
1
11.
04 餐桌甜味料按生产需要适量使用
11.
05 调味糖浆 0.
07
12.
03 醋 0.
012
12.
09.
03 香辛料酱(如芥末酱、青芥酱) 0.
012
14
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
12.
07
14.
02.
033
加使用量
14.
03.
01 含乳饮料 0.
02
加使用量
14.
03.
033
加使用量
14.
03.
03 复合蛋白饮料 0.
033
加使用量
14.
04 碳酸饮料 0.
033
加使用量
14.
05
加使用量
14.
05.
03 植物饮料 0.
02
加使用量
14.
033
加使用量
14.
08 风味饮料 0.
033
加使用量
15.
03 15.
发酵酒( 03.
01 葡萄酒除外) 0.
033
16.
01 果冻 0.
1
数增加使用量
16.
06 膨化食品 0.
032
二甲基二碳酸盐 d
ime
thy
ldi
car
bona
te
(又名维果灵)
CNS 号 17.
033 INS 号 242
功能防腐剂
g/kg) 备注
14.
02.
25
加使用量
14.
04 碳酸饮料 0.
25
加使用量
14.
05.
01 茶(类)饮料 0.
25
加使用量
14.
25
加使用量
其他饮料类(仅限麦芽汁发酵的非固体饮料按稀释倍数增
14.
09 0.
25
酒精饮料) 加使用量
15
GB 2760—2014
1 (续)
表 A.
2,
4-二氯苯氧乙酸 2,-
4di
chl
orophenoxya
cet
ica
cid
CNS 号 17.
027 INS 号 —
功能防腐剂

g/kg) 备注
04.
01.
01.
01 0 mg/kg
残留量 ≤2.
04.
02.
01.
01 0 mg/kg
残留量 ≤2.
二氧化硅 si
lic
ond
ioxi
de
CNS 号 02.
004 INS 号 551
功能抗结剂

g/kg) 备注
乳粉(包括加糖乳粉 )和奶油粉及
01.
03 15.
0
其调制产品
其他乳制品 (如乳清粉、酷蛋白粉 )
01.
08 15
(仅限奶片)
其他油脂或油脂制品 (仅限植脂
02.
05 15.
0
末)
03.
0 03.
5
可可制品(包括以可可为主要原料
05.
01.
01 15.
0
的脂、粉、浆、酱、馅等)
06.
01 原粮 1.
2
面糊(如用于鱼和禽肉的拖面糊 )、
06.
03.
02.
04 20.
0
裹粉、煎炸粉
脱水蛋制品(如蛋白粉、蛋黄粉、蛋

10.
03.
01 15.
0
白片)
11.
06 其他甜味料(仅限糖粉) 15.
0
12.
01 盐及代盐制品 20.
0
12.
09 香辛料类 20.
0
12.
10.
01 固体复合调味料 20.
0
14.
06 固体饮料 15.
0
复配消泡剂用,以每千克
16.
07 其他(豆制品工艺) 0.
025
黄豆的使用量计
16
GB 2760—2014
1 (续)
表 A.
二氧化硫,焦亚硫酸钾,焦亚硫酸钠,亚硫酸钠,亚硫酸氢 s
ulfu
rdi
oxi
de,pot
ass
ium me
tab
isulph
ite,so
-
钠,低亚硫酸钠 di
um me
tab
isu
lph
ite,sod
iumsul
fie,s
t od
ium
hyd
rogens
ulf
ite,s
od i
umhypo s
ulf
ite
001,
CNS 号 05. 002,
05. 003,
05. 004,
05. 005,
05. 05.
006 INS 号 220,224,223,221,
222,—
功能漂白剂、防腐剂、抗氧化剂
g/kg) 备注
最大使用量以二氧化硫
04.
01.
01.
05
残留量计
04.
01.
02.
02 水果干类 0.
1
残留量计
04.
01.
02.
08 蜜饯凉果 0.
35
残留量计
04.
02.
02.
02 干制蔬菜 0.
2
残留量计
04.
02.
02.
02 干制蔬菜(仅限脱水马铃薯) 0.
4
残留量计
04.
02.
02.
1
残留量计
04.
02.
02.
04 蔬菜罐头(仅限竹笋、酸菜) 0.
05
残留量计
04.
03.
02.
02 干制的食用菌和藻类 0.
05
残留量计
食用菌和藻类罐头 (仅限蘑菇罐最大使用量以二氧化硫
04.
03.
02.
04 0.
05
头) 残留量计
04.
04.
01.
04 腐竹类(包括腐竹、油皮等) 0.
2
残留量计
04.
05.
02.
05
残留量计
05.
1
残留量计
及糖果
生湿面制品(如面条、饺子皮、馄饨最大使用量以二氧化硫

06.
03.
02.
01 0.
05
皮、烧麦皮)(仅限拉面) 残留量计
06.
05.
01 食用淀粉 0.
03
残留量计
06.
08 冷冻米面制品(仅限风味派) 0.
05
残留量计
07.
03 饼干 0.
1
残留量计
17
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
11.
01 食糖 0.
1
残留量计
淀粉糖 (果糖、葡萄糖、饴糖、部分最大使用量以二氧化硫
11.
02 0.
04
转化糖等) 残留量计
11.
05 调味糖浆 0.
05
残留量计
12.
10.
05
残留量计
残留量计,浓缩果蔬汁
14.
02.
01 果蔬汁(浆) 0.
05 (浆)按浓缩倍数折算,固
体饮料按稀释倍数增加
使用量
残留量计,浓缩果蔬汁
14.
02.
05 (浆)按浓缩倍数折算,固
体饮料按稀释倍数增加
使用量
甜型葡萄酒及果酒系列产
品最大使用量为 0.
4g/L,
15.
03.
01 葡萄酒 25g/L
0.
残留量计
甜型葡萄酒及果酒系列产
品最大使用量为 0.
4g/L,
15.
03.
03 果酒 25g/L
0.
残留量计
15.
03.
05 啤酒和麦芽饮料 0.
01
残留量计
二氧化钛 ti
tan
iumdi
oxid
e
CNS 号 08.
011 INS 号 171
功能着色剂
g/kg) 备注
04.
01.
02.
05 果酱 5.
0
04.
01.
02.
08.
02 凉果类 10.
0
04.
01.
02.
08.
04 话化类 10.
0
04.
02.
02.
5
04.
05.
02.
01 10.
0
籽类)
可可制品、巧克力和巧克力制品,
05.
01 2.
0
包括代可可脂巧克力及制品
05.
02.
01 胶基糖果 5.
0
18
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
05.
02.
0
05.
03 糖果和巧克力制品包衣按生产需要适量使用
装饰糖果 (如工艺造型,或用于蛋
05.
04 糕装饰 )、顶饰 (非水果材料 )和 5.
0
甜汁
11.
05 调味糖浆 5.
0
12.
10.
02.
01 蛋黄酱、沙拉酱 0.
5
14.
06 固体饮料按生产需要适量使用
16.
01 果冻 10.
0
数增加使用量
16.
06 膨化食品 10.
0
16.
07 其他(仅限饮料浑浊剂) 0g/L
10.
16.
07 其他(仅限魔芋凝胶制品) 2.
5
二氧化碳 car
bondi
oxi
de
CNS 号 17.
014 INS 号 290
功能防腐剂
05.
02.
02 除胶基糖果以外的其他糖果按生产需要适量使用
14.
0 饮料类按生产需要适量使用
15.
02 配制酒按生产需要适量使用
15.
03.
06 其他发酵酒类(充气型) 按生产需要适量使用
番茄红 toma
tor
ed
CNS 号 08.
150 INS 号 —
功能着色剂
g/kg) 备注
01.
02.
006
14.
0 14.
006
加使用量
番茄红素 lc
yope
ne
CNS 号 08.
017 INS 号 160d(
i)
功能着色剂
g/kg) 备注
01.
01.
03 调制乳 0.
015 以纯番茄红素计
01.
02.
19
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
05.
02 糖果 0.
06.
07.
0 焙烤食品 0.
12.
10.
01.
01 固体汤料 0.
12.
10.
以纯番茄红素计,固体饮
14.
0 14.
015 料按稀释倍数增加使
用量
以纯番茄红素计,如用于
16.
01 果冻 0.
05 果冻粉,按冲调倍数增加
使用量
蜂蜡 bee
swax
CNS 号 14.
013 INS 号 901
功能被膜剂
05.
02 糖果按生产需要适量使用
05.
富马酸 fuma
rica
cid
CNS 号 01.
110 INS 号 297
功能酸度调节剂

g/kg) 备注
05.
02.
01 胶基糖果 8.
0

06.
03.
02.
01 0.
6
皮、烧麦皮)
07.
01 面包 3.
0
07.
02 糕点 3.
0
07.
03 饼干 3.
0
07.
04 焙烤食品馅料及表面用挂浆 2.
0
07.
05 其他焙烤食品 2.
0
14.
02.
6
加使用量
14.
04 碳酸饮料 0.
3
加使用量
20
GB 2760—2014
1 (续)
表 A.
富马酸一钠 monos
odi
umf uma
rat
e
CNS 号 01.
311 INS 号 365
05.
02.
01 胶基糖果按生产需要适量使用

06.
03.
02.
皮、烧麦皮)
07.
0 焙烤食品按生产需要适量使用
肉及肉制品 (
08.
01 生、鲜肉类除
08.
外)
水产及其制品 (包括鱼类、甲壳类、
09.
0 贝类、软体类、棘皮类等水产及其按生产需要适量使用
加工制品等)(
09.
01 鲜水产除外)
14.
0 14.
加使用量
甘草酸铵,甘草酸一钾及三钾 ammon
ium g
lyc
yrrh
izi
nae,monopo
t tas
sium andt
ripo
-
ta
ssi
umglc
yyrrh
izi
nat
e
012,
CNS 号 19. 19.
010 INS 号 958
功能甜味剂
04.
01.
02.
08 蜜饯凉果按生产需要适量使用
05.
07.
03 饼干按生产需要适量使用
08.
03.
08 肉罐头类按生产需要适量使用
12.
14.
0 14.
加使用量
甘草抗氧化物 ant
iox
idan
tofg
lyc
yrrh
iza
CNS 号 04.
008 INS 号 —
功能抗氧化剂
g/kg) 备注
02.
2 以甘草酸计
04.
05.
02.
01 0.
2 以甘草酸计
籽类)
06.
03.
02.
2 以甘草酸计
06.
2 以甘草酸计
07.
03 饼干 0.
2 以甘草酸计
21
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
08.
02.
02 0.
2 以甘草酸计
08.
03.
2 以甘草酸计
08.
03.
02 熏、烧、烤肉类 0.
2 以甘草酸计
08.
03.
03 油炸肉类 0.
2 以甘草酸计
西式火腿 (熏烤、烟熏、蒸煮火
08.
03.
04 0.
2 以甘草酸计
腿)类
08.
03.
05 肉灌肠类 0.
2 以甘草酸计
08.
03.
2 以甘草酸计
09.
03.
02 腌制水产品 0.
2 以甘草酸计
16.
06 膨化食品 0.
2 以甘草酸计
D-甘露糖醇 D-manni
tol
CNS 号 19.
017 INS 号 421
功能甜味剂、乳化剂、膨松剂、稳定剂、增稠剂
05.
柑橘黄 orang
eye
llow
CNS 号 08.
143 INS 号 —
功能着色剂
06.
03.
02.
02 生干面制品按生产需要适量使用
高锰酸钾 pot
ass
ium pe
rmangana
te
CNS 号 00.
001 INS 号 —
功能其他
g/kg) 备注
06.
05.
01 食用淀粉 0.
5
谷氨酰胺转氨酶 gl
utami
net
ran
sami
nas
e
CNS 号 18.
013 INS 号 —
功能稳定剂和凝固剂
g/kg) 备注
04.
04 豆类制品 0.
25 来源同表 C.
3
22
GB 2760—2014
1 (续)
表 A.
瓜尔胶 gua
rgum
CNS 号 20.
025 INS 号 412
功能增稠剂

g/kg) 备注
01.
05.
01 稀奶油 1.
0
以即食状态食品中的使
13.
01.
02 较大婴儿和幼儿配方食品 0g/L
1.
用量计
硅酸钙 ca
lci
umsi
lic
ate
CNS 号 02.
009 INS 号 552
功能抗结剂
01.
其调制产品
01.
06 干酪和再制干酪及其类似品按生产需要适量使用
可可制品(包括以可可为主要原料
05.
01.
的脂、粉、浆、酱、馅等)
06.
05 淀粉及淀粉类制品按生产需要适量使用
11.
01 食糖按生产需要适量使用
11.
12.
01 盐及代盐制品按生产需要适量使用
12.
09.
01 香辛料及粉按生产需要适量使用
12.
10 复合调味料按生产需要适量使用
14.
16.
04 酵母及酵母类制品按生产需要适量使用
果胶 pec
tin
s
CNS 号 20.
006 INS 号 440
功能乳化剂、稳定剂、增稠剂
g/kg) 备注
01.
05.
02.
02.
01.
01 黄油和浓缩黄油按生产需要适量使用

06.
03.
02.
皮、烧麦皮)
06.
03.
02.
23
GB 2760—2014
1 (续)
表 A.

g/kg) 备注

11.
01.
02 片糖、原糖、果糖 (蔗糖来源 )、糖按生产需要适量使用
12.
09 香辛料类按生产需要适量使用
14.
02.
01 果蔬汁(浆) 3.
0
加使用量
海萝胶 funo
ran (
glo
iope
lti
sfu
rca
ta)
CNS 号 20.
040 INS 号 —
功能增稠剂

g/kg) 备注
05.
02.
01 胶基糖果 10.
0
海藻酸丙二醇酯 propy
leneg
lyc
ola
lgi
nat
e
CNS 号 20.
010 INS 号 405
功能增稠剂、乳化剂、稳定剂

g/kg) 备注
乳及乳制品 (
01. 01、
01. 01. 02、
01.
01.
0 3.
0
13.
01.
01.
03 调制乳 4.
0
01.
02.
0
01.
04.
01 淡炼乳(原味) 5.
0
02.
01.
01.
02 氢化植物油 5.
0
02.
02 水油状脂肪乳化制品 5.
0
02.
02.
0
制品
03.
01 冰淇淋、雪糕类 1.
0
04.
01.
02.
05 果酱 5.
0
05.
01 5.
0
05.
02.
01 胶基糖果 5.
0
05.
0
甜汁

06.
03.
02.
01 5.
0
皮、烧麦皮)
24
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
06.
03.
02.
0
06.
0
06.
0
11.
05 调味糖浆 5.
0
12.
10.
0
14.
0 14.
3
加使用量
14.
02.
0
加使用量
14.
03.
01 含乳饮料 4.
0
加使用量
14.
03.
0
加使用量
14.
05.
02 咖啡(类)饮料 3.
0
加使用量
15.
03.
3
海藻酸钠(又名褐藻酸钠) sod
iumal
gina
te
CNS 号 20.
004 INS 号 401
功能增稠剂
g/kg) 备注
01.
05.
02.
02.
01.
06.
03.
02.
皮、烧麦皮)
06.
03.
02.
11.
01.
0
12.
14.
02.
01 果蔬汁(浆) 按生产需要适量使用
加使用量
核黄素 ri
bof
lav
in
CNS 号 08.
148 INS 号 101(
i)
功能着色剂
g/kg) 备注
04.
02.
02.
3
06.
05
12.
10.
05
25
GB 2760—2014
1 (续)
表 A.
黑豆红 bl
ackbe
anre
d
CNS 号 08.
114 INS 号 —
功能着色剂
g/kg) 备注
05.
02 糖果 0.
8
07.
02.
8
14.
02.
8
加使用量
14.
8
加使用量
15.
02 配制酒 0.
8
黑加仑红 bl
ackcu
rran
tre
d
CNS 号 08.
122 INS 号 —
功能着色剂
g/kg) 备注
07.
02.
04 糕点上彩装按生产需要适量使用
14.
04 碳酸饮料 0.
3
加使用量
15.
03.
03 果酒按生产需要适量使用
红花黄 car
thami
nsy
ell
ow
CNS 号 08.
103 INS 号 —
功能着色剂
g/kg) 备注
03.
0 03.
5
04.
01.
02.
04 水果罐头 0.
2
04.
01.
02.
08 蜜饯凉果 0.
2
04.
01.
02.
2
04.
02.
02.
5
04.
02.
02.
04 蔬菜罐头 0.
2
04.
05.
02.
01 0.
5
籽类)
05.
02 糖果 0.
2
06.
04.
02.
01 杂粮罐头 0.
2
06.
5
06.
10 粮食制品馅料 0.
5
07.
02.
2
26
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
08.
02.
02 0.
5
12.
0 12.
调味品( 01 盐及代盐制品除外) 0.
5
14.
02.
2
加使用量
14.
04 碳酸饮料 0.
2
加使用量
14.
2
加使用量
15.
02 配制酒 0.
2
16.
01 果冻 0.
2
数增加使用量
16.
06 膨化食品 0.
5
红米红 re
dricer
ed
CNS 号 08.
111 INS 号 —
功能着色剂
01.
01.
03 调制乳按生产需要适量使用
03.
0 03.
05.
14.
03.
01 含乳饮料按生产需要适量使用
加使用量
15.
红曲黄色素 monas
cusy
ell
owp
igmen
t
CNS 号 08.
152 INS 号 —
功能着色剂
07.
02 糕点按生产需要适量使用
08.
03 熟肉制品按生产需要适量使用
14.
02.
03 果蔬汁(浆)类饮料按生产需要适量使用
14.
03 蛋白饮料按生产需要适量使用
14.
04 碳酸饮料按生产需要适量使用
14.
14.
08 风味饮料按生产需要适量使用
15.
16.
01 果冻按生产需要适量使用
数增加使用量
27
GB 2760—2014
1 (续)
表 A.
红曲米,红曲红 re
dkoji
cri
ce,mona
scu
sre
d
119,08.
CNS 号 08. 120 INS 号 —
功能着色剂
g/kg) 备注
01.
01.
01.
02.
8
调制炼乳(包括加糖炼乳及使用了
01.
04.
非乳原料的调制炼乳等)
03.
0 03.
04.
01.
02.
04.
02.
02.
03 腌渍的蔬菜按生产需要适量使用
04.
02.
02.
05 蔬菜泥(酱),番茄沙司除外按生产需要适量使用
04.
04.
02.
01 腐乳类按生产需要适量使用
04.
05.
02.
籽类)
05.
05.
糕装饰)、顶饰(非水果材料)和甜汁
06.
07 方便米面制品按生产需要适量使用
06.
10 粮食制品馅料按生产需要适量使用
07.
02 糕点 0.
9
07.
07.
0
08.
02.
08.
11.
05 调味糖浆按生产需要适量使用
12.
0 12.
调味品( 01 盐及代盐制品除外) 按生产需要适量使用
14.
02.
14.
14.
14.
14.
08 风味饮料(仅限果味饮料) 按生产需要适量使用
15.
16.
数增加使用量
16.
06 膨化食品按生产需要适量使用
28
GB 2760—2014
1 (续)
表 A.
-胡萝卜素
β bet
a-c
aro
tene
CNS 号 08.
010 INS 号 160(a)
功能着色剂
g/kg) 备注
01.
01.
03 调制乳 1.
0
01.
02.
0
01.
03.
0
稀奶油 (淡奶油 )及其类似品
01.
05 0.
02
(
01.
05.
01 稀奶油除外)
01.
06.
01 非熟化干酪 0.
6
01.
06.
02 熟化干酪 1.
0
01.
06.
04 再制干酪 1.
0
01.
06.
0
01.
0
味发酵乳)
水油状脂肪乳化制品 (
02.
02.
01.
01
02.
02 1.
0
黄油和浓缩黄油除外)
02.
02.
0
制品
02.
0
02.
05 0.
065
末)
03.
0 03.
0
04.
01.
02.
0
04.
01.
02.
04 水果罐头 1.
0
04.
01.
02.
05 果酱 1.
0
除 04.
01.
02.
04.
01.
02.
07 0.
5
辣酱)
04.
01.
02.
08 蜜饯凉果 1.
0
04.
01.
02.
1
04.
01.
02.
0
04.
01.
02.
2
04.
02.
02.
02 干制蔬菜 0.
2
04.
02.
02.
132
04.
02.
02.
04 蔬菜罐头 0.
2
29
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
04.
02.
02.
05 蔬菜泥(酱),番茄沙司除外 1.
0
04.
02.
02.
08 其他加工蔬菜 1.
0
04.
03.
02.
132
04.
03.
02.
2
04.
03.
02.
0
04.
05.
0
05.
01 0.
1
05.
02 糖果 0.
5
05.
03 糖果和巧克力制品包衣 20.
0
05.
0
甜汁
06.
03.
02.
04 1.
0
裹粉、煎炸粉
06.
03.
02.
0
06.
04.
02.
01 杂粮罐头 1.
0
06.
4
06.
0
06.
0
06.
09 1.
0
薯布丁)
06.
0
07.
0 焙烤食品 1.
0
07.
1
08.
03 熟肉制品 0.
02
08.
04 肉制品的可食用动物肠衣类 5.
0
09.
02.
03 冷冻鱼糜制品(包括鱼丸等) 1.
0
09.
0
09.
0
09.
5
蛋制品(改变其物理性状)(
10.
03.
01、
10.
03 1.
0
10.
03.
03 除外)
10.
15
30
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
11.
05 调味糖浆 0.
05
12.
10.
0
12.
10.
0
液体复合调味料 (不包括 12.
03,
12.
10.
03 1.
0
04)
12.
14.
02.
0
加使用量
14.
03 蛋白饮料类 2.
0
加使用量
14.
04 碳酸饮料 2.
0
加使用量
14.
05.
01 茶(类)饮料 2.
0
加使用量
14.
05.
02 咖啡(类)饮料 2.
0
加使用量
14.
05.
03 植物饮料 1.
0
加使用量
14.
0
加使用量
14.
08 风味饮料 2.
0
加使用量
15.
01 蒸馏酒 0.
6
15.
03 15.
发酵酒( 03.
01 葡萄酒除外) 0.
6
16.
01 果冻 1.
0
数增加使用量
16.
06 膨化食品 0.
1
琥珀酸单甘油酯 suc
ciny
lat
edmono
glc
yer
ide
s
CNS 号 10.
038 INS 号 472g
功能乳化剂
g/kg) 备注
01.
01.
03 调制乳 5.
0
01.
06.
0
01.
0
味发酵乳)
脂肪,油和乳化脂肪制品 (
02.
01 基
02.
0 10.
0
本不含水的脂肪和油除外)
31
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
07.
0 焙烤食品 5.
0
14.
02.
0
14.
03 蛋白饮料 2.
0
14.
03.
01 含乳饮料 5.
0
14.
0
14.
06 固体饮料 20.
0 按稀释 10 倍计算
琥珀酸二钠 di
sod
iums
ucc
ina
te
CNS 号 12.
005 INS 号 —
功能增味剂

g/kg) 备注
12.
0 调味品 20.
0
花生衣红 peanu
tsk
inr
ed
CNS 号 08.
134 INS 号 —
功能着色剂

g/kg) 备注
05.
02 糖果 0.
4
07.
03 饼干 0.
4
08.
03.
05 肉灌肠类 0.
4
14.
04 碳酸饮料 0.
1
加使用量
滑石粉 t
alc
CNS 号 02.
007 INS 号 553
iii
功能抗结剂

g/kg) 备注
04.
01.
02.
08.
02 凉果类 20.
0
04.
01.
02.
08.
04 话化类 20.
0
槐豆胶(又名刺槐豆胶) c
arobbe
angum
CNS 号 20.
023 INS 号 410
功能增稠剂

g/kg) 备注
13.
01 婴幼儿配方食品 7.
0
32
GB 2760—2014
1 (续)
表 A.
环己基氨基磺酸钠(又名甜蜜素), s
odi
umc
ycl
ama
te,c
alc
iumc
ycl
ama
te
环己基氨基磺酸钙
CNS 号 19.
002 INS 952
功能甜味剂
g/kg) 备注
03.
0 03.
65 以环己基氨基磺酸计
04.
01.
02.
04 水果罐头 0.
04.
01.
02.
05 果酱 1.
04.
01.
02.
08 蜜饯凉果 1.
04.
01.
02.
08.
02 凉果类 8.
04.
01.
02.
08.
04 话化类 8.
04.
01.
02.
08.
05 果糕类 8.
04.
02.
02.
04.
04.
01.
06 熟制豆类 1.
04.
04.
02.
01 腐乳类 0.
04.
05.
02.
01.
01 带壳熟制坚果与籽类 6.
04.
05.
02.
01.
02 脱壳熟制坚果与籽类 1.
07.
01 面包 1.
07.
02 糕点 1.
07.
03 饼干 0.
12.
以环己基氨基磺酸计,固
14.
0 14.
65 体饮料按稀释倍数增加
使用量
15.
02 配制酒 0.
以环己基氨基磺酸计,如
16.
01 果冻 0.
65 用于果冻粉,按冲调倍数
增加使用量
-环状糊精
β bet
a-c
ycl
odext
rin
CNS 号 20.
024 INS 号 459
功能增稠剂
g/kg) 备注
05.
02.
01 胶基糖果 20.
0
06.
0
08.
0
33
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
08.
03 熟肉制品 1.
0
14.
02.
5
加使用量
14.
03.
5
加使用量
14.
03.
5
加使用量
14.
03.
04 其他蛋白饮料 0.
5
加使用量
14.
04 碳酸饮料 0.
5
加使用量
14.
5
加使用量
14.
5
加使用量
14.
08 风味饮料 0.
5
加使用量
16.
06 膨化食品 0.
5
黄原胶(又名汉生胶) xan
thangum
CNS 号 20.
009 INS 号 415
功能稳定剂、增稠剂
g/kg) 备注
01.
05.
02.
02.
01.
0

06.
03.
02.
01 10.
0
皮、烧麦皮)
06.
03.
02.
0

11.
01.
0
12.
使用量仅限粉状产品,液
13.
01.
03 特殊医学用途婴儿配方食品 9.
0 态产品按照稀释倍数
折算
14.
02.
加使用量
34
GB 2760—2014
1 (续)
表 A.
己二酸 adi
pica
cid
CNS 号 01.
109 INS 号 355
g/kg) 备注
05.
02.
01 胶基糖果 4.
0
14.
06 固体饮料 0.
01
16.
01 果冻 0.
1
数增加使用量
-己基间苯二酚
4 4-he
xyl
res
orc
ino
l
CNS 号 04.
013 INS 号 586
功能抗氧化剂
09.
01 鲜水产(仅限虾类) 按生产需要适量使用残留量 ≤1 mg/kg
甲壳素(又名几丁质) chi
tin
CNS 号 20.
018 INS 号 —
功能增稠剂、稳定剂
g/kg) 备注
02.
01.
01.
0
02.
05 2.
0
末)
03.
0 03.
0
04.
01.
02.
05 果酱 5.
0
坚果与籽类的泥 (酱 ),包括花生
04.
05.
02.
04 2.
0
酱等
12.
03 醋 1.
0
12.
10.
02.
0
14.
03.
01.
03 乳酸菌饮料 2.
5
加使用量
15.
03.
4
姜黄 tu
rmeri
c
CNS 号 08.
102 INS 号 100
ii
功能着色剂
g/kg) 备注
01.
03.
4 以姜黄素计
03.
0 03.
04.
01.
02.
35
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
04.
01.
02.
08.
02 凉果类按生产需要适量使用
04.
01.
02.
09 装饰性果蔬按生产需要适量使用
04.
02.
02.
01 以姜黄素计
04.
05.
02.
籽类)
05.
0 (包括代可可脂巧克力及制品 )以按生产需要适量使用
及糖果
06.
05.
02.
04 粉圆 1.
2 以姜黄素计
06.
03 以姜黄素计
06.
07.
12.
14.
0 14.
加使用量
15.
16.
数增加使用量
16.
06 膨化食品 0.
2 以姜黄素计
姜黄素 cur
cumi
n
CNS 号 08.
132 INS 号 100
i
功能着色剂
g/kg) 备注
03.
0 03.
15
04.
05.
02.
籽类)
05.
01
及糖果
05.
02 糖果 0.
7
05.
5
甜汁
06.
03.
02.
04 0.
3
裹粉、煎炸粉
36
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
06.
5
06.
11.
05 调味糖浆 0.
5
12.
1
14.
04 碳酸饮料 0.
01
加使用量
16.
01 果冻 0.
01
数增加使用量
16.
焦糖色(加氨生产) car
amelc
olou
rcl
assⅢ-
ammon
iapr
oce
ss
CNS 号 08.
110 INS 号 150c
功能着色剂
g/kg) 备注
01.
04.
02 2.
0
03.
0 03.
0
04.
01.
02.
05 果酱 1.
5
05.
及糖果
06.
03.
02.
04 12.
0
裹粉、煎炸粉
06.
05.
02.
04 粉圆按生产需要适量使用
06.
06 即食谷物,包括碾轧燕麦(片) 按生产需要适量使用
07.
11.
12.
03 醋 1.
0
12.
04 酱油按生产需要适量使用
12.
05 酱及酱制品按生产需要适量使用
12.
14.
02.
加使用量
14.
03.
01 含乳饮料 2.
0
加使用量
37
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
14.
0
加使用量
15.
01.
03 白兰地 0g/L
50.
15.
01.
04 威士忌 0g/L
6.
15.
01.
06 朗姆酒 0g/L
6.
15.
02 配制酒 0g/L
50.
15.
03.
01.
03 调香葡萄酒 0g/L
50.
15.
03.
02 黄酒 0g/L
30.
15.
03.
05 啤酒和麦芽饮料 0g/L
50.
16.
01 果冻 50.
0
数增加使用量
焦糖色(苛性硫酸盐) car
amelc
olou
rcl
assⅡ-
cau
sti
csu
lfi
te
CNS 号 08.
151 INS 号 150b
功能着色剂
g/L) 备注
15.
01.
03 白兰地 6.
0
15.
01.
04 威士忌 6.
0
15.
01.
06 朗姆酒 6.
0
15.
02 配制酒 6.
0
焦糖色(普通法) car
amelc
olou
rcl
assⅠ-
pla
in
CNS 号 08.
108 INS 号 150a
功能着色剂
g/kg) 备注
01.
04.
03.
0 03.
04.
01.
02.
05 果酱 1.
5
05.
及糖果
06.
03.
02.
裹粉、煎炸粉
06.
06 即食谷物,包括碾轧燕麦(片) 按生产需要适量使用
07.
38
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
07.
风味派馅料)
08.
02.
01 调理肉制品(生肉添加调理料) 按生产需要适量使用
11.
12.
03 醋按生产需要适量使用
12.
12.
05 酱及酱制品按生产需要适量使用
12.
14.
02.
加使用量
14.
03.
01 含乳饮料按生产需要适量使用
加使用量
14.
加使用量
15.
01.
03 白兰地按生产需要适量使用
15.
01.
04 威士忌 0g/L
6.
15.
01.
06 朗姆酒 0g/L
6.
15.
15.
03.
01.
03 调香葡萄酒按生产需要适量使用
15.
03.
02 黄酒按生产需要适量使用
15.
03.
05 啤酒和麦芽饮料按生产需要适量使用
16.
数增加使用量
16.
06 膨化食品 2.
5
焦糖色(亚硫酸铵法) car
amelc
olou
rcl
assⅣ-
ammon
ias
ulph
itepr
oce
ss
CNS 号 08.
109 INS 号 150d
功能着色剂
g/kg) 备注
01.
04.
02 1.
0
03.
0 03.
0
05.
及糖果
39
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
06.
03.
02.
04 2.
5
裹粉、煎炸粉
06.
5
06.
10 粮食制品馅料(仅限风味派) 7.
5
07.
03 饼干 50.
0
12.
12.
0
12.
07 料酒及制品 10.
0
12.
0
14.
02.
14.
03.
01 含乳饮料 2.
0
14.
14.
14.
05.
01 茶(类)饮料 10.
0
14.
05.
02 咖啡(类)饮料 0.
1
14.
05.
03 植物饮料 0.
1
14.
15.
01.
03 白兰地 0g/L
50.
15.
01.
04 威士忌 0g/L
6.
15.
01.
06 朗姆酒 0g/L
6.
15.
02 配制酒 0g/L
50.
15.
03.
01.
03 调香葡萄酒 0g/L
50.
15.
03.
02 黄酒 0g/L
30.
15.
03.
05 啤酒和麦芽饮料 0g/L
50.
金樱子棕 ro
selae
via
gtami
chxb
rown
CNS 号 08.
131 INS 号 —
功能着色剂
g/kg) 备注
07.
02 糕点 0.
9
07.
0
14.
04 碳酸饮料 1.
0
加使用量
15.
02 配制酒 0.
2
40
GB 2760—2014
1 (续)
表 A.
L (+ )
-酒石酸,dl-酒石酸 L (+ )
-ta
rta
rica
cid,
dl-
tar
tar
ica
cid
111,
CNS 号 01. 01.
313 INS 号 334,—
g/kg) 备注
06.
03.
02.
04 10.
0 以酒石酸计
裹粉、煎炸粉
06.
03.
02.
0 以酒石酸计
12.
10.
0 以酒石酸计
以酒石酸计,固体饮料按
14.
02.
0
14.
03.
0
14.
03.
0
14.
04 碳酸饮料 5.
0
14.
0
14.
0
14.
08 风味饮料 5.
0
15.
03.
01 葡萄酒 0g/L
4. 以酒石酸计
酒石酸氢钾 po
tas
siumb
ita
rta
rat
e
CNS 号 06.
007 INS 号 336
功能膨松剂
06.
03 小麦粉及其制品按生产需要适量使用
07.
菊花黄浸膏 cor
eop
sisy
ell
ow
CNS 号 08.
113 INS 号 —
功能着色剂
g/kg) 备注
05.
3
及糖果
41
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
07.
02.
3
14.
02.
3
加使用量
14.
3
加使用量
聚二甲基硅氧烷及其乳液 pol
ydime
thylsi
loxaneandemu
lsi
on
CNS 号 03.
007 INS 号 900a
功能被膜剂
g/kg) 备注
04.
01.
01.
0009
04.
02.
01.
0009
PGPR) po
聚甘油蓖麻醇酸酯( l
yglc
yer
olpo
lyr
ici
nol
eae(
t po
lyl
gyc
ero
les
ter
sofi
nte
res
ter
ifi
edr
ici
nol
eic
ac
i )(
d PGPR )
CNS 号 10.
029 INS 号 476
g/kg) 备注
02.
0
05.
01 5.
0
05.
0
12.
10.
0
聚甘油脂肪酸酯 pol
ygl
yce
role
ste
rso
ffa
ttya
cis(
d po
lyl
gyc
ero
lfa
ttya
cide
ste
rs)
CNS 号 10.
022 INS 号 475
功能乳化剂、稳定剂、增稠剂、抗结剂
g/kg) 备注
01.
01.
03 调制乳 10.
0
01.
03.
0
01.
05 稀奶油(淡奶油)及其类似品 10.
0
脂肪,油和乳化脂肪制品
02.
0 20.
0
(
02.
01.
01.
01 植物油除外)
02.
01.
01.
01 植物油(仅限煎炸用油) 10.
0
03.
0 03.
0
04.
05.
02.
01 10.
0
籽类)
42
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
05.
01 10.
0
05.
02 糖果 5.
0
06.
03.
02.
04 10.
0
裹粉、煎炸粉
06.
0
06.
0
07.
0 焙烤食品 10.
0
调味品(仅限用于膨化食品的调味
12.
0 10.
0
料)
12.
10.
0
12.
10.
0
14.
0 14.
0
加使用量
16.
01 果冻 10.
0
数增加使用量
16.
06 膨化食品 10.
0
ε-聚赖氨酸 ε-po
lyl
ysi
ne
CNS 号 17.
037 INS 号 —
功能防腐剂
g/kg) 备注
07.
0 焙烤食品 0.
15
08.
03 熟肉制品 0.
25
14.
02 果蔬汁类及其饮料 2g/L
0.
加使用量
ε-聚赖氨酸盐酸盐 ε-po
lyl
ysi
nehydr
och
lor
ide
CNS 号 17.
038 INS 号 —
功能防腐剂
g/kg) 备注
水果、蔬菜(包括块根类 )、豆类、食
04.
0 0.
30
用菌、藻类、坚果以及籽类等
06.
02 大米及制品 0.
25
06.
03 小麦粉及其制品 0.
30
06.
04.
02 杂粮制品 0.
40
08.
0 肉及肉制品 0.
30
12.
0 调味品 0.
50
14.
0 饮料类 0.
20
加使用量
43
GB 2760—2014
1 (续)
表 A.
聚葡萄糖 pol
ydex
tro
se
CNS 号 20.
022 INS 号 1200
功能增稠剂、膨松剂、水分
保持剂、稳定剂
01.
01.
01.
02.
02 风味发酵乳按生产需要适量使用
03.
0 03.
05.
及糖果
07.
08.
03.
05 肉灌肠类按生产需要适量使用
12.
10.
02.
01 蛋黄酱、沙拉酱按生产需要适量使用
14.
0 14.
加使用量
16.
数增加使用量
聚氧乙烯木糖醇酐单硬脂酸酯 pol
yoxye
thyle
nexy
lit
anmono
ste
ara
te
CNS 号 10.
017 INS 号 —
功能乳化剂
g/kg) 备注
16.
07 其他(发酵工艺) 5.
0
20)山梨醇酐单月桂酸酯(又名吐温 20),
聚氧乙烯( po
lyoxy
ethy
lene (
20)s
orb
itanmonolaur
ate,
20)山梨醇酐单棕榈酸酯(又名吐温 40),
聚氧乙烯( po
lyoxy
ethy
lene (
20)s
orb
itanmonopalmit
ate,
20)山梨醇酐单硬脂酸酯(又名吐温 60),
聚氧乙烯( po
lyoxy
ethy
lene (
20)s
orb
itanmono
ste
arae,
t
20)山梨醇酐单油酸酯(又名吐温 80)
聚氧乙烯( po
lyoxy
ethy
lene (
20)s
orb
itanmono
olea
t
025,
CNS 号 10. 026,
10. 015,
10. 10.
016 INS 号 432,
434,
435,
433
功能乳化剂、消泡剂、稳定剂
g/kg) 备注
01.
01.
03 调制乳 1.
5
01.
05.
01 稀奶油 1.
0
01.
05.
03 调制稀奶油 1.
0
02.
0
02.
02.
0
制品
44
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
03.
0 03.
5
以每千克黄豆的使用
04.
04 豆类制品 0.
05
量计
07.
01 面包 2.
5
07.
02 糕点 2.
0
12.
10.
5
12.
10.
0
03,
12.
10.
03 1.
0
04)
12.
14.
饮料类( 01 包装饮用水及 14.
06
14.
0 0.
5
固体饮料除外)
14.
02.
75
加使用量
14.
03.
01 含乳饮料 2.
0
加使用量
14.
03.
0
加使用量
16.
07 其他(仅限乳化天然色素) 10.
0
聚乙二醇 pol
yet
hyl
e neg
lyc
ol
CNS 号 14.
012 INS 号 1521
功能被膜剂
05.
聚乙烯醇 pol
yvi
nyla
lcoho
l
CNS 号 14.
010 INS 号 1203
功能被膜剂
g/kg) 备注
05.
0
决明胶 ca
ssi
agum
CNS 号 20.
045 INS 号 427
功能增稠剂
g/kg) 备注
01.
02.
5
01.
05.
01 稀奶油 2.
5
01.
5
味发酵乳)
45
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
03.
5
06.
03.
02 小麦粉制品 3.
0
06.
5
07.
0 焙烤食品 2.
5
08.
03.
05 肉灌肠类 1.
5
12.
10.
5
03、
12.
10.
03 2.
5
04)
12.
14.
03.
01.
5
加使用量
咖啡因 ca
ffe
ine
CNS 号 00.
007 INS 号 —
功能其他
g/kg) 备注
14.
04.
01 可乐型碳酸饮料 0.
15
加使用量
卡拉胶 c
arr
age
enan
CNS 号 20.
007 INS 号 407
功能乳化剂、稳定剂、增稠剂
01.
05.
02.
02.
01.

06.
03.
02.
皮、烧麦皮)
06.
03.
02.
02 生干面制品 0g/kg
8.

11.
01.
02 片糖、原糖、果糖 (蔗糖来源 )、糖 0g/kg
5.
12.
以即食状态食品中的使
13.
01 婴幼儿配方食品 3g/L
0.
用量计
14.
02.
加使用量
46
GB 2760—2014
1 (续)
表 A.
抗坏血酸(又名维生素 C) as
corb
ica
cid(v
it nC)
ami
CNS 号 04.
014 INS 号 300
功能面粉处理剂、抗氧化剂
g/kg) 备注
04.
01.
01.
03 去皮或预切的鲜水果 5.
0
04.
02.
01.
03 去皮、切块或切丝的蔬菜 5.
0
06.
03.
01 小麦粉 0.
2
14.
02.
02 浓缩果蔬汁(浆) 按生产需要适量使用
加使用量
抗坏血酸钙 ca
lci
umasco
rba
te
CNS 号 04.
009 INS 号 302
功能抗氧化剂
g/kg) 备注
以水果中抗坏血酸钙残
04.
01.
01.
03 去皮或预切的鲜水果 1.
0
留量计
以蔬菜中抗坏血酸钙残
04.
02.
01.
03 去皮、切块或切丝的蔬菜 1.
0
留量计
14.
02.
加使用量
抗坏血酸钠 sod
iumas
corba
te
CNS 号 04.
015 INS 号 301
功能抗氧化剂
14.
02.
加使用量
抗坏血酸棕榈酸酯 as
corby
lpa
lmit
ate
CNS 号 04.
011 INS 号 304
功能抗氧化剂
g/kg) 备注
01.
03 0.
2 以脂肪中抗坏血酸计
其调制产品
02.
2
02.
2
06.
2
06.
2
07.
01 面包 0.
2
47
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
13.
13.
02 婴幼儿辅助食品 0.
可得然胶 cur
dlan
CNS 号 20.
042 INS 号 424
功能稳定剂和凝固剂、增稠剂
04.
04.
01.
01 豆腐类按生产需要适量使用

06.
03.
02.
皮、烧麦皮)
06.
03.
02.
06.
08.
09.
02.
03 冷冻鱼糜制品(包括鱼丸等) 按生产需要适量使用
16.
数增加使用量
其他 (仅限人造海鲜产品,如人造
16.
鲍鱼、人造海参、人造海鲜贝类等)
可可壳色 coc
aohu
skpi
gme
nt
CNS 号 08.
118 INS 号 —
功能着色剂
g/kg) 备注
03.
0 03.
04
05.
0
及糖果
07.
01 面包 0.
5
07.
02 糕点 0.
9
07.
02.
0
07.
03 饼干 0.
04
07.
0
14.
03.
25
加使用量
14.
04 碳酸饮料 2.
0
加使用量
15.
02 配制酒 1.
0
48
GB 2760—2014
1 (续)
表 A.
可溶性大豆多糖 so
lub
les
oybe
anpo
lys
accha
ride
CNS 号 20.
044 INS 号 —
功能增稠剂、乳化剂、被膜剂、抗结剂

g/kg) 备注
02.
0
03.
0 03.
0
06.
02.
02 大米制品 10.
0
06.
03.
0
06.
05.
02 淀粉制品 10.
0
06.
0
06.
0
07.
0 焙烤食品 10.
0
14.
0 14.
0
加使用量
喹啉黄 qu
ino
liney
ell
ow
CNS 号 08.
016 INS 号 104
功能着色剂
g/L) 备注
15.
02 配制酒 0.
1
辣椒橙 papr
ikao
rang
e
CNS 号 08.
107 INS 号 —
功能着色剂

g/kg) 备注
03.
0 03.
05.
07.
02 糕点 0.
9
07.
02.
07.
07.
0
08.
09.
02.
12.
10.
02 半固体复合调味料按生产需要适量使用
49
GB 2760—2014
1 (续)
表 A.
辣椒红 papr
ikar
ed
CNS 号 08.
106 INS 号 —
功能着色剂

g/kg) 备注
03.
0 03.
04.
02.
02.
04.
05.
02.
籽类)
05.
05.
06.
03.
02.
裹粉、煎炸粉
06.
06.
0
06.
07.
02 糕点 0.
9
07.
02.
07.
07.
0
08.
02.
01 调理肉制品(生肉添加调理料) 0.
1
08.
02.
08.
09.
02.
12.
0 12.
调味品( 01 盐及代盐制品除外) 按生产需要适量使用
14.
02.
加使用量
14.
加使用量
16.
数增加使用量
16.
50
GB 2760—2014
1 (续)
表 A.
辣椒油树脂 papr
ikao
leo
res
in
CNS 号 00.
012 INS 号 160c
功能增味剂、着色剂
g/kg) 备注
01.
06.
04 再制干酪按生产需要适量使用
04.
02.
02.
04.
03.
02.
03 腌渍的食用菌和藻类按生产需要适量使用
12.
0
16.
06 膨化食品 1.
0
蓝锭果红 ugu
isuka
gur
are
d
CNS 号 08.
136 INS 号 —
功能着色剂
g/kg) 备注
03.
0 03.
0
05.
02 糖果 2.
0
07.
02 糕点 2.
0
07.
02.
0
14.
02.
0
加使用量
14.
08 风味饮料 1.
0
加使用量
酪蛋白酸钠(又名酪朊酸钠) sod
iumca
sei
nat
e
CNS 号 10.
002 INS 号 —
功能其他
g/kg) 备注
以即食食品计,作为花生
13.
01.
01 婴儿配方食品 1.
0 四烯酸 (ARA)和二十二
DHA)载体
碳六烯酸(
以即食食品计,作为花生
13.
01.
02 较大婴儿和幼儿配方食品 1.
0 四烯酸 (ARA)和二十二
DHA)载体
碳六烯酸(
联苯醚(又名二苯醚) di
pheny
let
her(
dipheny
lox
ide)
CNS 号 17.
022 INS 号 —
功能防腐剂
g/kg) 备注
经表面处理的鲜水果 (仅限柑橘
04.
01.
01.
02 3.
0 残留量 ≤12 mg/kg
类)
51
GB 2760—2014
1 (续)
表 A.
亮蓝及其铝色淀 br
ill
ian
tbl
ue,b
ril
lian
tbl
uea
lumi
numl
ake
CNS 号 08.
007 INS 号 133
功能着色剂
g/kg) 备注
01.
02.
025 以亮蓝计
01.
04.
02 0.
025 以亮蓝计
03.
0 03.
025 以亮蓝计
04.
01.
02.
05 果酱 0.
5 以亮蓝计
04.
01.
02.
08.
02 凉果类 0.
025 以亮蓝计
04.
01.
02.
1 以亮蓝计
04.
02.
02.
025 以亮蓝计
04.
04.
01.
06 熟制豆类 0.
025 以亮蓝计
04.
05.
025 以亮蓝计
04.
05.
02.
01 0.
05 以亮蓝计
籽类)
05.
3 以亮蓝计
及糖果
06.
05.
02.
02 虾味片 0.
025 以亮蓝计
06.
05.
02.
04 粉圆 0.
1 以亮蓝计
即食谷物,包括碾轧燕麦 (片 )(仅

06.
06 0.
015 以亮蓝计
限可可玉米片)
07.
04 0.
025 以亮蓝计
饼干夹心)
07.
04 0.
05 仅限使用亮蓝
风味派馅料)
11.
05 调味糖浆 0.
025 以亮蓝计
11.
05.
01 水果调味糖浆 0.
5 以亮蓝计
12.
09.
01 香辛料及粉 0.
01 以亮蓝计
12.
09.
01 以亮蓝计
12.
10.
5 以亮蓝计
14.
0 14.
02 以亮蓝计
14.
02.
025 以亮蓝计
14.
03.
01 含乳饮料 0.
025 以亮蓝计
14.
04 碳酸饮料 0.
025 以亮蓝计
52
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
14.
06 固体饮料 0.
2 以亮蓝计
14.
025 以亮蓝计
15.
02 配制酒 0.
025 以亮蓝计
以亮蓝计,如用于果冻
16.
01 果冻 0.
025 粉,按冲调倍数增加使
用量
16.
06 膨化食品 0.
05 仅限使用亮蓝
磷酸,焦磷酸二氢二钠,焦磷酸钠,磷酸二氢 phospho

ricacd,
i d
isod
iumd i
hydro
genpyropho
spha
te,
tet
-
钙,磷酸二氢钾,磷酸氢二铵,磷酸氢二钾,磷 r as
odium py
ropho
sphate,
cal
cium di
hydr
ogenphos
pha
te,
酸氢钙,磷酸三钙,磷酸三钾,磷酸三钠,六偏 po t
assium dihydr
ogen pho
sphae,
t diammoni
um hydroge
n
磷酸钠,三聚磷酸钠,磷酸二氢钠,磷酸氢二 phosphat
ed,ipota
ssi
um hydroe
gn phos
phat
ec,al
cium hy-
钠,焦磷酸四钾,焦磷酸一氢三钠,聚偏磷酸 droe
gnphospha
te(di
cal
ciumo r
thophos
phae),
t tr
ica
lcium
钾,酸式焦磷酸钙 or
thopho
sphat (
ecal
cium pho
sphat ),
e tri
pot
ass
iumo rt
ho-
pho
sphate,t
ris
odium orthophosphate,sodium pol
ypho
s-
pha
te,s
odiumtri ol h
p yp po
s ha
te ,
sodiumd i
hy g p -
dr
o en ho
s
pha
te,s
odiumphos pha
tedibasc,
i tet
rapot
a s
siumpyropho
s-
phate,
tri
sodi
um monohydr
ogendiphosphate,po
tas
sium
pol
ymetapho
spha
te,
cal
ciuma c
idpy
r ophosphat
e
CNS 号 01. 106,
15.008,15.004, 007, INS 号 338,
15. 450i,450i
ii,
341i,340i,342
ii,
340i,
i 341i,
i
010,06.
15. 008,15.009,06.006,02.
003, 341
iii,
340
iii,339
iii,452i,451i,339i,339i,450 (
i v),
308,15.
01. 001,15.002,15.003,15.005, 450(
i),
i 452(
i),
i 450(
vii)
006,
15. 017,
15. 013,
15. 015,
15. 15.016
功能水分保持剂、膨松剂、酸度调节剂、稳定剂、凝固剂、抗结剂
g/kg) 备注
可单独或混合使用,最大
乳及乳制品 (
01. 01、
01. 01. 02、
01.
01.
0 5.
0 使用量以磷酸根
13.
( 4 )
PO3- 计
01.
03.
01 乳粉和奶油粉 10.
( 4 )
PO3- 计
01.
05.
01 稀奶油 5.
( 4 )
PO3- 计
01.
06.
04 再制干酪 14.
( 4 )
PO3- 计
53
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
02.
( 4 )
PO3- 计
02.
02 类以外的脂肪乳化制品,包可单独或混合使用,最大
02.
制品 ( 4 )
PO3- 计
02.
05 20.
末)
( 4 )
PO3- 计
03.
0 03.
( 4 )
PO3- 计
04.
02.
02.
04 蔬菜罐头 5.
( 4 )
PO3- 计
04.
05.
02.
01 2.
籽类)
( 4 )
PO3- 计
可可制品、巧克力和巧克力制品可单独或混合使用,最大

05.
及糖果 ( 4 )
PO3- 计
06.
02.
03 米粉(包括汤圆粉等) 1.
( 4 )
PO3- 计
06.
03 小麦粉及其制品 5.
( 4 )
PO3- 计
06.
03.
01 小麦粉 5.
( 4 )
PO3- 计
06.
03.
02.
01 5.
皮、烧麦皮)
( 4 )
PO3- 计
面糊(如用于鱼和禽肉的拖面糊 )、使用量以磷酸根 ( 4 )
PO3-
06.
03.
02.
04 5.
0
裹粉、煎炸粉计,可按涂裹率增加使
用量
06.
04.
01 杂粮粉 5.
( 4 )
PO3- 计
54
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
06.
04.
02.
01 杂粮罐头 1.
( 4 )
PO3- 计
其他杂粮制品 (仅限冷冻薯条、冷
06.
04.
02.
02 1.
冻薯饼、冷冻土豆泥、冷冻红薯泥)
( 4 )
PO3- 计
06.
05.
01 食用淀粉 5.
( 4 )
PO3- 计
06.
( 4 )
PO3- 计
06.
( 4 )
PO3- 计
06.
( 4 )
PO3- 计
06.
09 1.
薯布丁)(仅限谷类甜品罐头)
( 4 )
PO3- 计
07.
0 焙烤食品 15.
( 4 )
PO3- 计
08.
( 4 )
PO3- 计
08.
03 熟肉制品 5.
( 4 )
PO3- 计
09.
02.
01 冷冻水产品 5.
( 4 )
PO3- 计
09.
02.
( 4 )
PO3- 计
55
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
09.
( 4 )
PO3- 计
09.
( 4 )
PO3- 计
热凝固蛋制品 (如蛋黄酪、松花蛋
10.
03.
02 5.
肠)
( 4 )
PO3- 计
11.
05 调味糖浆 10.
( 4 )
PO3- 计
12.
( 4 )
PO3- 计
其他固体复合调味料 (仅限方便湿
12.
10.
01.
03 80.
面调味料包)
( 4 )
PO3- 计
仅限使用磷酸氢钙和磷
酸二氢钠,可单独或混合
13.
0
使用,最大使用量以磷酸
根( 4 )
PO3- 计
仅限使用磷酸氢钙和磷
酸二氢钠,可单独或混合
13.
02 婴幼儿辅助食品 1.
0
使用,最大使用量以磷酸
根( 4 )
PO3- 计
使用量以磷酸根 ( 4 )
PO3-
14.
0 14.
0
计,固体饮料按稀释倍数
增加使用量
使用量以磷酸根 ( 4 )
PO3-
16.
01 果冻 5.
0
计,如用于果冻粉,按冲
调倍数增加使用量
16.
06 膨化食品 2.
( 4 )
PO3- 计
56
GB 2760—2014
1 (续)
表 A.
磷酸化二淀粉磷酸酯 pho
spha
teddi
sta
rchpho
spha
te
CNS 号 20.
017 INS 号 1413
功能增稠剂
g/kg) 备注
04.
01.
02.
05 果酱 1.
0

06.
03.
02.
01 0.
2
皮、烧麦皮)
06.
2
14.
06 固体饮料 0.
5
磷脂 pho
sphol
ipid
CNS 号 04.
010 INS 号 322
功能抗氧化剂、乳化剂
01.
05.
02.
01.
01.
02 氢化植物油按生产需要适量使用
13.
13.
硫代二丙酸二月桂酯 di
lau
rylt
hiod
ipr
opi
ona
te
CNS 号 04.
012 INS 号 389
功能抗氧化剂
g/kg) 备注
04.
01.
01.
2
04.
02.
01.
2
04.
05.
02.
01 0.
2
籽类)
06.
03.
02.
2
16.
06 膨化食品 0.
2
硫磺 su
lfr(
u su
l r)
phu
CNS 号 05.
007 INS 号 —
功能漂白剂、防腐剂
g/kg) 备注
只限用于熏蒸,最大使用
04.
01.
02.
02 水果干类 0.
1
量以二氧化硫残留量计
04.
01.
02.
08 蜜饯凉果 0.
35
57
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
04.
02.
02.
02 干制蔬菜 0.
2
04.
03.
01.
02 经表面处理的鲜食用菌和藻类 0.
4
11.
01 食糖 0.
1
16.
07 其他(仅限魔芋粉) 0.
9
硫酸钙(又名石膏) ca
lci
umsul
fat
e
CNS 号 18.
001 INS 号 516
功能稳定剂和凝固剂、增稠剂、酸度调节剂
g/kg) 备注
04.
04 豆类制品按生产需要适量使用
06.
03.
5
07.
01 面包 10.
0
07.
02 糕点 10.
0
07.
03 饼干 10.
0
腌腊肉制品 (如咸肉、腊肉、板鸭、
08.
02.
02 5.
0
中式火腿、腊肠)(仅限腊肠)
08.
03.
05 肉灌肠类 3.
0
硫酸铝钾(又名钾明矾),硫酸铝铵(又名铵明矾) a
lumi
niumpo
tas
siums
ulf
ate,
alumi
niumammo
-
niumsu
lfa
te
004,
CNS 号 06. 06.
005 INS 号 522,523
功能膨松剂、稳定剂
铝的残留量 ≤100 mg/kg
04.
(干样品,以 Al计)
面糊(如用于鱼和禽肉的拖面糊 )、铝的残留量 ≤100 mg/kg
06.
03.
02.
裹粉、煎炸粉 (干样品,以 Al计)
06.
03.
02.
05 油炸面制品按生产需要适量使用
06.
05.
02.
02 虾味片按生产需要适量使用
07.
09.
03.
02 腌制水产品(仅限海蜇) 按生产需要适量使用
(以即食海蜇中 Al计)
58
GB 2760—2014
1 (续)
表 A.
硫酸镁 magne
siums
ulf
ate
CNS 号 00.
021 INS 号 518
功能其他
g/L) 备注
其他类饮用水 (自然来源饮用水除
14.
01.
03 0.
05
外)
硫酸锌 zi
ncsul
fat
e
CNS 号 00.
018 INS 号 —
功能其他
g/L) 备注
14.
01.
03 0.
006 4 mg/L
以 Zn 计 2.
外)
硫酸亚铁 fe
rrou
ssu
lfa
te
CNS 号 00.
022 INS 号 —
功能其他
g/L) 备注
04.
04.
02 发酵豆制品(仅限臭豆腐) 0.
15 以 FeSO4 计
氯化钙 ca
lci
umchlo
ride
CNS 号 18.
002 INS 号 509
功能稳定剂和凝固剂、增稠剂
g/kg) 备注
01.
05.
01.
05.
03 调制稀奶油按生产需要适量使用
04.
01.
02.
04 水果罐头 1.
0
04.
01.
02.
05 果酱 1.
0
04.
02.
02.
04 蔬菜罐头 1.
0
04.
05.
4
甜汁
11.
05 调味糖浆 0.
4
14.
01.
03 1g/L
0. 以 Ca计 36 mg/L
外)
16.
07 其他(仅限畜禽血制品) 0.
5
59
GB 2760—2014
1 (续)
表 A.
氯化钾 pot
ass
iumch
lor
ide
CNS 号 00.
008 INS 号 508
功能其他
g/kg) 备注
12.
01 盐及代盐制品 350
14.
01.
外)
氯化镁 magne
siumchlo
ride
CNS 号 18.
003 INS 号 511
04.
罗望子多糖胶 tama
rindpo
lys
accha
ridegum
CNS 号 20.
011 INS 号 —
功能增稠剂
g/kg) 备注
03.
0 03.
0
05.
0
及糖果
16.
01 果冻 2.
0
数增加使用量
萝卜红 rad
ishr
ed
CNS 号 08.
117 INS 号 —
功能着色剂
03.
0 03.
04.
01.
02.
04.
01.
02.
08.
01 蜜饯类按生产需要适量使用
05.
07.
12.
03 醋按生产需要适量使用
12.
14.
02.
加使用量
60
GB 2760—2014
1 (续)
表 A.
14.
加使用量
15.
16.
数增加使用量
落葵红 ba
sel
lar
ubrar
ed
CNS 号 08.
121 INS 号 —
功能着色剂
g/kg) 备注
05.
02 糖果 0.
1
07.
02.
2
14.
04 碳酸饮料 0.
13
加使用量
16.
01 果冻 0.
25
数增加使用量
吗啉脂肪酸盐(又名果蜡) morpho
linef
att
yac
ids
alt(
fru
itwax)
CNS 号 14.
004 INS 号 —
功能被膜剂
04.
01.
01.
02 经表面处理的鲜水果按生产需要适量使用
麦芽糖醇和麦芽糖醇液 mal
tit
olandma
ltit
olsr
yup
005,
CNS 号 19. 19.
022 INS 号 965(
i),965(
i)
i
功能甜味剂、稳定剂、水分保持剂、乳化剂、膨松剂、增稠剂
g/kg) 备注
01.
01.
01.
02.
01.
04 炼乳及其调制产品按生产需要适量使用
01.
05.
04 稀奶油类似品按生产需要适量使用
03.
0 03.
04.
01.
02 加工水果按生产需要适量使用
04.
02.
02.
04.
04.
01.
06 熟制豆类按生产需要适量使用
04.
05.
02 加工坚果与籽类按生产需要适量使用
05.
61
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
05.
06.
07.
01 面包按生产需要适量使用
07.
07.
07.
04 焙烤食品馅料及表面用挂浆按生产需要适量使用
09.
02.
5
11.
12.
10.
02 半固体复合调味料按生产需要适量使用
03,
12.
10.
04)
12.
14.
0 14.
加使用量
16.
数增加使用量
16.
07 其他(豆制品工艺) 按生产需要适量使用
16.
07 其他(制糖工艺) 按生产需要适量使用
16.
07 其他(酿造工艺) 按生产需要适量使用
没食子酸丙酯( PG) propy

lga
lla
te(
PG)
CNS 号 04.
003 INS 号 310
功能抗氧化剂
g/kg) 备注
02.
02.
1
04.
05.
02.
01 0.
籽类)
04.
05.
02.
05.
02.
01 胶基糖果 0.
4
06.
03.
02.
06.
07.
03 饼干 0.
08.
02.
02 0.
09.
03.
12.
10.
01 固体复合调味料(仅限鸡肉粉) 0.
16.
06 膨化食品 0.
62
GB 2760—2014
1 (续)
表 A.
玫瑰茄红 ro
sel
ler
ed
CNS 号 08.
125 INS 号 —
功能着色剂
05.
14.
02.
加使用量
14.
加使用量
15.
迷迭香提取物 ro
semarye
xtr
act
CNS 号 04.
017 INS 号 —
功能抗氧化剂
g/kg) 备注
02.
01.
01 植物油脂 0.
7
动物油脂(包括猪油、牛油、鱼油和
02.
01.
02 0.
3
其他动物脂肪等)
04.
05.
02.
01 0.
3
籽类)
06.
03.
02.
3
08.
3
08.
03.
3
08.
03.
02 熏、烧、烤肉类 0.
3
08.
03.
03 油炸肉类 0.
3
08.
03.
04 0.
3
腿)类
08.
03.
05 肉灌肠类 0.
3
08.
03.
3
16.
06 膨化食品 0.
3
迷迭香提取物 (超临界二氧 r
osema
rye
xtr
act
化碳萃取法)
CNS 号 04.
022 INS 号 —
功能抗氧化剂
g/kg) 备注
02.
01.
01 植物油脂 0.
7
动物油脂(包括猪油、牛油、鱼油和
02.
01.
02 0.
3
其他动物脂肪等)
04.
05.
02.
01 0.
3
籽类)
06.
03.
02.
3
63
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
08.
3
08.
03.
3
08.
03.
02 熏、烧、烤肉类 0.
3
08.
03.
03 油炸肉类 0.
3
08.
03.
04 西式火腿(熏烤、烟熏、蒸煮火腿)类 0.
3
08.
03.
05 肉灌肠类 0.
3
08.
03.
3
12.
10.
02.
3
12.
10.
03.
01 浓缩汤(罐装、瓶装) 0.
3
16.
06 膨化食品 0.
3
密蒙黄 budd
lei
aye
llow
CNS 号 08.
139 INS 号 —
功能着色剂
05.
07.
07.
14.
02.
加使用量
14.
08 风味饮料按生产需要适量使用
加使用量
15.
木糖醇酐单硬脂酸酯 xyl
itanmono
ste
ara
te
CNS 号 10.
007 INS 号 —
功能乳化剂
g/kg) 备注
02.
01.
01.
0
05.
02 糖果 5.
0
07.
01 面包 3.
0
07.
02 糕点 3.
0
纳他霉素 nat
amyci
n
CNS 号 17.
030 INS 号 235
功能防腐剂
g/kg) 备注
表面使用,残留量 <
01.
3
10 mg/kg
表面使用,
混悬液喷雾或浸
07.
02 糕点 0.
3
残留量 <1
泡, /kg
0mg
64
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
表面使用,混悬液喷雾或
08.
03.
3
浸泡,残留量 <10 mg/kg
08.
03.
02 熏、烧、烤肉类 0.
3
08.
03.
03 油炸肉类 0.
3
西式火腿 (熏烤、烟熏、蒸煮火表面使用,混悬液喷雾或
08.
03.
04 0.
3
腿)类浸泡,残留量 <10 mg/kg
08.
03.
05 肉灌肠类 0.
3
08.
03.
3
12.
10.
02.
02 残留量 ≤10 mg/kg
14.
02.
01 果蔬汁(浆) 0.
3
15.
03 发酵酒 01g/L
0.
柠檬黄及其铝色淀 ta
rtr
azne,
i tar
tra
zinea
lumi
numl
ake
CNS 号 08.
005 INS 号 102
功能着色剂
g/kg) 备注
01.
02.
05 以柠檬黄计
01.
04.
02 0.
05 以柠檬黄计
03.
0 03.
05 以柠檬黄计
04.
01.
02.
05 果酱 0.
5 以柠檬黄计
04.
01.
02.
08 蜜饯凉果 0.
1 以柠檬黄计
04.
01.
02.
1 以柠檬黄计
04.
02.
02.
1 以柠檬黄计
04.
04.
01.
06 熟制豆类 0.
1 以柠檬黄计
04.
05.
1 以柠檬黄计
05.
1 以柠檬黄计
05.
及糖果( 01.
01 除外)
05.
02.
3 以柠檬黄计
06.
03.
02.
04 0.
3 以柠檬黄计
裹粉、煎炸粉
06.
05.
02.
02 虾味片 0.
1 以柠檬黄计
06.
05.
02.
04 粉圆 0.
2 以柠檬黄计
06.
08 以柠檬黄计
65
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
以柠檬黄计,如用于布丁
06.
09 0.
薯布丁)
用量
07.
02.
1 以柠檬黄计
07.
03.
03 蛋卷 0.
04 以柠檬黄计
07.
04 0.
05 仅限使用柠檬黄
风味派馅料)
07.
04 0.
05 以柠檬黄计
饼干夹心和蛋糕夹心)
07.
04 0.
3 以柠檬黄计
布丁、糕点)
11.
05.
5 以柠檬黄计
11.
05.
02 其他调味糖浆 0.
3 以柠檬黄计
12.
09.
1 以柠檬黄计
12.
10.
2 以柠檬黄计
12.
10.
5 以柠檬黄计
03,
12.
10.
03 0.
15 以柠檬黄计
04)
12.
以柠檬黄计,固体饮料按
14.
0 14.
1
15.
02 配制酒 0.
1 以柠檬黄计
以柠檬黄计,如用于果冻
16.
01 果冻 0.
用量
16.
06 膨化食品 0.
1 仅限使用柠檬黄
柠檬酸及其钠盐、钾盐 ci
tri
cacd,
i tr
isodi
umc it
rate,
tr
ipo
tas
siumc
itr
ate
101,
CNS 号 01. 303,
01. 01.
304 INS 号 ,
330 331
ii ,
i332i
i
13.
13.
14.
02.
加使用量
柠檬酸铁铵 fe
rri
cammoniumc
itr
ate
CNS 号 02.
010 INS 号 381
功能抗结剂
g/kg) 备注
12.
025
66
GB 2760—2014
1 (续)
表 A.
柠檬酸亚锡二钠 di
sod
iums
tannou
sci
tra
te
CNS 号 18.
006 INS 号 —
g/kg) 备注
04.
01.
02.
04 水果罐头 0.
3
04.
02.
02.
04 蔬菜罐头 0.
3
04.
03.
02.
3
柠檬酸脂肪酸甘油酯 ci
tri
candf a
ttya
cide
ste
rso
fgl
yce
rol
CNS 号 10.
032 INS 号 472c
功能乳化剂
g/kg) 备注
13.
0
偶氮甲酰胺 azod
ica
rbonami
de
CNS 号 13.
004 INS 号 927a
功能面粉处理剂
g/kg) 备注
06.
03.
01 小麦粉 0.
045
偏酒石酸 met
atart
ari
ca c
id
CNS 号 01.
105 INS 号 353
04.
01.
02.
04 水果罐头按生产需要适量使用
葡萄皮红 grapes
kine
xtrac
t
CNS 号 08.
135 INS 号 163ii
功能着色剂
g/kg) 备注
03.
0 03.
0
04.
01.
02.
05 果酱 1.
5
05.
02 糖果 2.
0
07.
0 焙烤食品 2.
0
固体饮料按照稀释倍数
14.
0 14.
5
增加使用量
15.
02 配制酒 1.
0
67
GB 2760—2014
1 (续)
表 A.
葡萄糖酸亚铁 fe
rrou
sgl
ucona
te
CNS 号 09.
005 INS 号 579
功能护色剂
g/kg) 备注
04.
02.
02.
03 腌渍的蔬菜(仅限橄榄) 0.
15 以铁计
普鲁兰多糖 pul
lul
an
CNS 号 14.
011 INS 号 1204
功能被膜剂、增稠剂
g/kg) 备注
03.
0 冷冻饮品(除外 03.
04 食用冰) 10.
0
05.
02 糖果 50.
0
05.
0
09.
0
12.
0
14.
02.
0
加使用量
14.
06.
0
16.
07 其他(仅限膜片) 按生产需要适量使用
羟丙基二淀粉磷酸酯 hyd
roxypropy
ldi
sta
rchpho
spha
te
CNS 号 20.
016 INS 号 1442
功能增稠剂
01.
05.
羟基硬脂精(又名氧化硬脂精) oxy
ste
ari
n
CNS 号 00.
017 INS 号 387
功能抗氧化剂
g/kg) 备注
02.
5
氢化松香甘油酯 gl
yce
role
ste
rofhyd
roe
gna
tedr
osi
n
CNS 号 10.
013 INS 号 —
功能乳化剂
g/kg) 备注
04.
01.
01.
5
14.
02.
1
加使用量
14.
1
加使用量
68
GB 2760—2014
1 (续)
表 A.
氢氧化钙 ca
lci
umhydrox
ide
CNS 号 01.
202 INS 号 526
01.
01.
01.
其调制产品
13.
氢氧化钾 pot
ass
iumhydr
oxi
de
CNS 号 01.
203 INS 号 525
01.
03.
02 调制乳粉和调制奶油粉按生产需要适量使用
07.
13.
日落黄及其铝色淀 sun
setye
llow,s
uns
ety
ell
owa
lumi
numl
ake
CNS 号 08.
006 INS 号 110
功能着色剂
g/kg) 备注
01.
01.
03 调制乳 0.
05 以日落黄计
01.
02.
05 以日落黄计
01.
04.
02 0.
05 以日落黄计
03.
0 03.
09 以日落黄计
04.
01.
02.
04 水果罐头(仅限西瓜酱罐头) 0.
1 以日落黄计
04.
01.
02.
05 果酱 0.
5 以日落黄计
04.
01.
02.
08 蜜饯凉果 0.
1 以日落黄计
04.
01.
02.
2 以日落黄计
04.
04.
01.
06 熟制豆类 0.
1 以日落黄计
04.
05.
1 以日落黄计
05.
1 以日落黄计
05.
及糖果( 01、
01. 05.
04 除外)
01.
01
05.
01.
02 0.
3 以日落黄计
05.
02.
3 以日落黄计
69
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
05.
3 以日落黄计
06.
03.
02.
04 0.
3 以日落黄计
裹粉、煎炸粉
06.
05.
02.
02 虾味片 0.
1 以日落黄计
06.
05.
02.
04 粉圆 0.
2 以日落黄计
以日落黄计,如用于布丁
06.
09 0.
薯布丁)
用量
07.
02.
1 以日落黄计
07.
04 0.
1 以日落黄计
饼干夹心)
07.
04 0.
3 以日落黄计
布丁、糕点)
11.
05.
5 以日落黄计
11.
05.
02 其他调味糖浆 0.
3 以日落黄计
12.
2 以日落黄计
12.
10.
5 以日落黄计
14.
02.
1 以日落黄计
14.
03.
01 含乳饮料 0.
05 以日落黄计
14.
03.
01.
1 以日落黄计
14.
03.
1 以日落黄计
14.
04 碳酸饮料 0.
1 以日落黄计
14.
06 固体饮料 0.
6 以日落黄计
14.
1 以日落黄计
14.
08 风味饮料 0.
1 以日落黄计
15.
02 配制酒 0.
1 以日落黄计
以日落黄计,如用于果冻
16.
01 果冻 0.
用量
16.
06 膨化食品 0.
1 仅限使用日落黄
溶菌酶 ls
yoz
yme
CNS 号 17.
035 INS 号 1105
功能防腐剂
g/kg) 备注
01.
06 干酪和再制干酪及其类似品按生产需要适量使用
15.
03 发酵酒 0.
5
70
GB 2760—2014
1 (续)
表 A.
肉桂醛 ci
nnama
ldehyde
CNS 号 17.
012 INS 号 —
功能防腐剂
04.
01.
01.
02 经表面处理的鲜水果按生产需要适量使用 3 mg/kg
残留量 ≤0.
乳酸 la
cti
cac
id
CNS 号 01.
102 INS 号 270
13.
乳酸钙 ca
lci
umlac
tat
e
CNS 号 01.
310 INS 号 327
功能酸度调节剂、抗氧化剂、乳化剂、稳定剂和凝固剂、增稠剂
g/kg) 备注
04.
01.
02 加工水果按生产需要适量使用
04.
02.
02.
04 蔬菜罐头(仅限酸黄瓜产品) 1.
5
05.
复合调味料 (仅限油炸薯片调味
12.
10 10.
0
料)
14.
06 固体饮料 21.
6
16.
01 果冻 6.
0
数增加使用量
16.
06 膨化食品 1.
0
乳酸链球菌素 ni
sin
CNS 号 17.
019 INS 号 234
功能防腐剂
g/kg) 备注
乳及乳制品 (
01. 01、
01. 01. 02、
01.
01.
0 0.
5
13.
04.
03.
02.
2
06.
04.
02.
01 杂粮罐头 0.
2
其他杂粮制品 (仅限杂粮灌肠制
06.
04.
02.
02 0.
25
品)
方便米面制品 (仅限方便湿面制
06.
07 0.
25
品)
方便米面制品 (仅限米面灌肠制
06.
07 0.
25
品)
08.
5
71
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
08.
03 熟肉制品 0.
5
09.
5
10.
03 蛋制品(改变其物理性状) 0.
25
12.
03 醋 0.
15
12.
04 酱油 0.
2
12.
2
12.
2
固体饮料按冲调倍数增
14.
0 14.
2
加使用量
乳酸钠 sod
iumla
cta
te
CNS 号 15.
012 INS 号 325
功能水分保持剂、酸度调节剂、抗氧化剂、膨松剂、增稠剂、稳定剂
g/kg) 备注
06.
03.
02.
01 2.
4
皮、烧麦皮)
乳酸脂肪酸甘油酯 la
cti
candfa
ttya
cide
ste
rso
fgl
yce
rol
CNS 号 10.
031 INS 号 472b
功能乳化剂
g/kg) 备注
01.
05.
01 稀奶油 5.
0
-
乳糖醇(又名 4β-D 吡喃半乳糖-D-山梨醇) la
cti
tol
CNS 号 19.
014 INS 号 966
功能乳化剂、稳定剂、甜味剂、增稠剂
01.
05.
12.
乳糖酶 la
cta
se
CNS 号 00.
023 INS 号 —
功能其他
01.
01.
03 调制乳按生产需要适量使用来源、供体同表 C.
3
01.
03.
02 调制乳粉和调制奶油粉按生产需要适量使用来源、供体同表 C.
3
01.
04.
02 按生产需要适量使用来源、供体同表 C.
3
01.
05 稀奶油(淡奶油)及其类似品按生产需要适量使用来源、供体同表 C.
3
72
GB 2760—2014
1 (续)
表 A.
三氯蔗糖(又名蔗糖素) suc
ral
ose
CNS 号 19.
016 INS 号 955
功能甜味剂
g/kg) 备注
01.
01.
03 调制乳 0.
3
01.
02.
3
01.
03.
0
03.
0 03.
25
04.
01.
02.
02 水果干类 0.
15
04.
01.
02.
04 水果罐头 0.
25
04.
01.
02.
05 果酱 0.
45
04.
01.
02.
08 蜜饯凉果 1.
5
04.
01.
02.
15
04.
02.
02.
25
04.
03.
02 加工食用菌和藻类 0.
3
04.
04.
02.
01 腐乳类 1.
0
04.
05.
0
05.
02 糖果 1.
5
06.
04.
02.
01 杂粮罐头 0.
25
06.
04.
02.
02 其他杂粮制品(仅限微波爆米花) 5.
0
06.
0
06.
6
07.
0 焙烤食品 0.
25
11.
04 餐桌甜味料 05g/份
0.
12.
03 醋 0.
25
12.
04 酱油 0.
25
12.
25
12.
09.
4
12.
25
12.
10.
02.
25
14.
0 14.
25
加使用量
15.
02 配制酒 0.
25
15.
03 发酵酒 0.
65
16.
01 果冻 0.
45
数增加使用量
73
GB 2760—2014
1 (续)
表 A.
桑椹红 mul
berr
yre
d
CNS 号 08.
129 INS 号 —
功能着色剂
g/kg) 备注
04.
01.
02.
08.
05 果糕类 5.
0
05.
02 糖果 2.
0
14.
02.
5
增加使用量
14.
08 风味饮料 1.
5
增加使用量
15.
03.
03 果酒 1.
5
16.
01 果冻 5.
0
数增加使用量
沙蒿胶 rt
emis
iagum (
sa-
haos
eedgum)
CNS 号 20.
037 INS 号 —
功能增稠剂
g/kg) 备注
06.
03.
01.
02 专用小麦粉(如自发粉、饺子粉等) 0.
3
06.
03.
02.
02 生干面制品(仅限挂面) 0.
3
06.
04.
02 杂粮制品 0.
3
06.
07 方便米面制品(仅限方便面) 0.
3
08.
5
08.
03.
04 0.
5
腿)类
08.
03.
05 肉灌肠类 0.
5
09.
02.
5
沙棘黄 hippopha
erhamno
ide
sye
llow
CNS 号 08.
124 INS 号 —
功能着色剂
g/kg) 备注
02.
01.
01.
0
07.
02.
5
74
GB 2760—2014
1 (续)
表 A.
山梨醇酐单月桂酸酯(又名司盘 20),山梨醇酐单棕 s orb

itanmono
laura
te,s
orbi
tanmonopalmit
ate,
榈酸酯(又名司盘 40),山梨醇酐单硬脂酸酯 (又名 s
orb
itanmono
ste
arate,
sor
bitant
ris
tea
rate,
司盘 60),山梨醇酐三硬脂酸酯(又名司盘 65),山梨 s
orb
itanmonoo
lea
te
醇酐单油酸酯(又名司盘 80)
024,
CNS 号 10. 008,
10. 003,
10. 004,
10. 10.
005 INS 号 493,
495,
491,
492,
494
功能乳化剂
g/kg) 备注
01.
01.
03 调制乳 3.
0
01.
0
脂肪, 0
油和乳化脂肪制品(2.
01.
01.
01
02.
0 15.
0
植物油除外)
02.
01.
01.
0
03.
0
04.
01.
01.
0
04.
02.
01.
0
以每千克黄豆的使用
04.
04 豆类制品 1.
6
量计
05.
01 10.
0
05.
02.
0
07.
01 面包 3.
0
07.
02 糕点 3.
0
07.
03 饼干 3.
0
14.
02.
0
14.
03.
0
14.
06 固体饮料(速溶咖啡除外) 3.
0
14.
06.
03 速溶咖啡 10.
0
14.
5
16.
04.
01 干酵母 10.
0
16.
07 其他(仅限饮料混浊剂) 0.
05
山梨酸及其钾盐 so
rbi
cacd,
i po
tas
siums
orba
te
003,
CNS 号 17. 17.
004 INS 号 200,
202
功能防腐剂、抗氧化剂、稳定剂
g/kg) 备注
01.
0 以山梨酸计
02.
01.
01.
0 以山梨酸计
75
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
人造黄油 (人造奶油 )及其类似制
02.
02.
01.
02 1.
0 以山梨酸计
品(如黄油和人造黄油混合品)
03.
03 风味冰、冰棍类 0.
5 以山梨酸计
04.
01.
01.
5 以山梨酸计
04.
01.
02.
05 果酱 1.
0 以山梨酸计
04.
01.
02.
08 蜜饯凉果 0.
5 以山梨酸计
04.
02.
01.
5 以山梨酸计
04.
02.
02.
0 以山梨酸计
04.
03.
5 以山梨酸计
04.
04.
01.
03 豆干再制品 1.
0 以山梨酸计
新型豆制品(大豆蛋白及其膨化食
04.
04.
01.
05 1.
0 以山梨酸计
品、大豆素肉等)
05.
02.
01 胶基糖果 1.
5 以山梨酸计
05.
02.
0 以山梨酸计
其他杂粮制品 (仅限杂粮灌肠制
06.
04.
02.
02 1.
5 以山梨酸计
品)
方便米面制品 (仅限米面灌肠制
06.
07 1.
5 以山梨酸计
品)
07.
01 面包 1.
0 以山梨酸计
07.
02 糕点 1.
0 以山梨酸计
07.
0 以山梨酸计
08.
03 熟肉制品 0.
075 以山梨酸计
08.
03.
05 肉灌肠类 1.
5 以山梨酸计
09.
075 以山梨酸计
09.
03.
0 以山梨酸计
09.
0 以山梨酸计
09.
06 其他水产品及其制品 1.
0 以山梨酸计
10.
03 蛋制品(改变其物理性状) 1.
5 以山梨酸计
11.
05 调味糖浆 1.
0 以山梨酸计
12.
03 醋 1.
0 以山梨酸计
12.
04 酱油 1.
0 以山梨酸计
12.
5 以山梨酸计
12.
0 以山梨酸计
76
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
以山梨酸计,固体饮料按
14.
0 14.
5
浓缩果蔬汁 (浆 )(仅限食品工业以山梨酸计,固体饮料按

14.
02.
02 2.
0
用) 稀释倍数增加使用量
以山梨酸计,固体饮料按
14.
03.
01.
0
15.
02 配制酒 0.
4 以山梨酸计
15.
02 配制酒(仅限青稞干酒) 6g/L
0. 以山梨酸计
15.
03.
01 葡萄酒 0.
2 以山梨酸计
15.
03.
03 果酒 0.
6 以山梨酸计
以山梨酸计,如用于果冻
16.
01 果冻 0.
用量
16.
03 胶原蛋白肠衣 0.
5 以山梨酸计
山梨糖醇和山梨糖醇液 so
rbi
tolands
orbi
tols
yrup
006,
CNS 号 19. 19.
023 INS 号 420(i),
420(
ii)
功能甜味剂、膨松剂、乳化剂、水分保持剂、稳定剂、增稠剂
g/kg) 备注
01.
04 炼乳及其调制产品按生产需要适量使用
02.
02.
03 括混合的和 (或 )调味的脂肪乳化按生产需要适量使用
制品(仅限植脂奶油)
03.
0 03.
04.
01.
02.
04.
02.
02.
04.
05.
02.
籽类)
01.
01
05.
01.
05.

06.
03.
02.
01 30.
0
皮、烧麦皮)
07.
07.
07.
77
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
07.
焙烤食品馅料)
09.
02.
5
12.
14.
0 14.
加使用量
16.
16.
07 其他(豆制品工艺) 按生产需要适量使用
16.
07 其他(制糖工艺) 按生产需要适量使用
16.
07 其他(酿造工艺) 按生产需要适量使用
双乙酸钠(又名二醋酸钠) sod
iumdi
ace
tat
e
CNS 号 17.
013 INS 号 262
ii
功能防腐剂
g/kg) 备注
04.
04.
01.
02 豆干类 1.
0
04.
04.
01.
03 豆干再制品 1.
0
06.
01 原粮 1.
0
06.
05.
02.
04 粉圆 4.
0
07.
02 糕点 4.
0
08.
0
08.
03 熟肉制品 3.
0
09.
0
12.
0 调味品 2.
5
12.
0
16.
06 膨化食品 1.
0
双乙酰酒石酸单双甘油酯 di
ace
tylt
art
ari
cac
ide
ste
rofmono (
di)g
lyc
eri
des(
DATEM)
CNS 号 10.
010 INS 号 472e
功能乳化剂、增稠剂
g/kg) 备注
01.
01.
03 调制乳 5.
0
01.
02.
0
01.
03 其调制产品 (
01.
03.
01 乳粉和奶油 10.
0
粉除外)
78
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
01.
0
01.
05.
01 稀奶油 5.
0
01.
0
01.
0
味发酵乳)
02.
0
02.
02.
01.
0
02.
02.
0
制品
02.
0
02.
05 5.
0
末)
03.
0 03.
0
04.
01.
02.
02 水果干类 10.
0
04.
01.
02.
0
04.
01.
02.
06 果泥 2.
5
除 04.
01.
02.
04.
01.
02.
07 5.
0
辣酱)
04.
01.
02.
08 蜜饯凉果 1.
0
04.
01.
02.
5
04.
01.
02.
5
04.
01.
02.
5
04.
02.
02.
02 干制蔬菜 10.
0
04.
02.
02.
5
04.
02.
02.
07 经水煮或油炸的蔬菜 2.
5
04.
02.
02.
5
04.
03.
02.
5
04.
03.
02.
5
04.
03.
02.
5
04.
04.
01.
06 熟制豆类 2.
5
05.
02.
01 胶基糖果 50.
0
05.
02.
0
79
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
05.
0
甜汁

06.
03.
02.
01 10.
0
皮、烧麦皮)
06.
03.
02.
0
06.
03.
02.
04 5.
0
裹粉、煎炸粉
06.
03.
02.
0
06.
04.
01 杂粮粉 3.
0
06.
05.
01 食用淀粉 3.
0
06.
0
06.
0
06.
09 5.
0
薯布丁)
07.
0 焙烤食品 20.
0
08.
0
08.
03 熟肉制品 10.
0
水产及其制品 (包括鱼类、甲壳类、
贝类、软体类、棘皮类等水产及其
09.
0 10.
0
加工制品等 )(不包括 09.
01 鲜水
产)
10.
02.
05 其他再制蛋 5.
0
10.
0

11.
01.
0
12.
09 香辛料类 0.
001
12.
10.
0
12.
10.
03 不包括1
液体复合调味料( 203,
. 1
204)
. 5.
0
14.
02.
0
加使用量
14.
03 蛋白饮料 5.
0
加使用量
14.
04 碳酸饮料 5.
0
加使用量
14.
0
加使用量
80
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
14.
0
加使用量
14.
08 风味饮料 5.
0
加使用量
15.
01 蒸馏酒 5.
0
15.
03 15.
发酵酒( 03.
01 葡萄酒除外) 10.
0
15.
03.
03 果酒 5.
0
16.
01 果冻 2.
5
数增加使用量
16.
06 膨化食品 20.
0
松香季戊四醇酯 pen
tae
ryt
hri
tole
ste
rofwo
odr
osi
n
CNS 号 14.
005 INS 号 —
功能被膜剂、胶姆糖基础剂
g/kg) 备注
04.
01.
01.
09
04.
02.
01.
09
酸性红(又名偶氮玉红) carmo
isne (
i azo
rub
ine)
CNS 号 08.
013 INS 号 122
功能着色剂
g/kg) 备注
03.
0 03.
05
05.
05
及糖果
07.
04 0.
05
饼干夹心)
酸枣色 ju
jubepi
gmen
t
CNS 号 08.
133 INS 号 —
功能着色剂
g/kg) 备注
04.
02.
02.
0
05.
02 糖果 0.
2
81
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
07.
02 糕点 0.
2
固体饮料按照稀释备注
14.
02.
0
增加使用量
固体饮料按照稀释备注
14.
08 风味饮料 1.
0
增加使用量
羧甲基淀粉钠 sod
iumca
rboxyme
thy
lst
arch
CNS 号 20.
012 INS 号 —
功能增稠剂

g/kg) 备注
03.
06
04.
01.
02.
05 果酱 0.
1
06.
0
07.
01 面包 0.
02
12.
1
羧甲基纤维素钠 sod
iumca
rboxyme
thy
lce
llu
los
e
CNS 号 20.
003 INS 号 466
功能稳定剂
01.
05.
索马甜 thauma
tin
CNS 号 19.
020 INS 号 957
功能甜味剂

g/kg) 备注
03.
0 03.
025
04.
05.
025
07.
0 焙烤食品 0.
025
11.
04 餐桌甜味料 0.
025
14.
0 14.
025
加使用量
82
GB 2760—2014
1 (续)
表 A.
碳酸钙a c
alc
iumc
arbona
te
CNS 号 13.
006 INS 号 170
i
g/kg) 备注
06.
03.
01 小麦粉 0.
03
碳酸钾 pot
ass
iumca
rbona
te
CNS 号 01.
301 INS 号 501i
g/kg) 备注
06.
03.
02 小麦粉制品按生产需要适量使用
生湿面制品 (如面条、饺子皮、馄

06.
03.
02.
01 60.
0
饨皮、烧麦皮)
13.
碳酸镁 magne
siumc
arbona
te
CNS 号 13.
005 INS 号 504
i
功能面粉处理剂、膨松剂、稳定剂、抗结剂
g/kg) 备注
06.
03.
01 小麦粉 1.
5
14.
06 固体饮料 10.
0
碳酸钠 sod
iumca
rbonat
e
CNS 号 01.
302 INS 号 500i
06.
02.
02 大米制品(仅限发酵大米制品) 按生产需要适量使用

06.
03.
02.
饨皮、烧麦皮)
06.
03.
02.
碳酸氢铵 ammoniumhydro
genc
arbona
te
CNS 号 06.
002 INS 号 503i
i
功能膨松剂
13.
02.
01 婴幼儿谷类辅助食品按生产需要适量使用
a
包括轻质和重质碳酸钙。
83
GB 2760—2014
1 (续)
表 A.
碳酸氢钾 pot
ass
iumhydro
genc
arbona
te
CNS 号 01.
307 INS 号 501i
i
13.
碳酸氢钠 sod
iumhydr
ogenc
arbona
te
CNS 号 06.
001 INS 号 500i
i
功能膨松剂
06.
02.
02 大米制品(仅限发酵大米制品) 按生产需要适量使用
13.
02.
01 婴幼儿谷类辅助食品按生产需要适量使用
碳酸氢三钠(又名倍半碳酸钠) sod
iumse
squ
icarbona
te
CNS 号 01.
305 INS 号 500
iii
01.
乳及乳制品( 01、
01. 01. 02、
01.
01.
0 按生产需要适量使用仅限羊奶
13.
07.
07.
糖精钠 sod
iumsa
cchar
in
CNS 号 19.
001 INS 号 954
功能甜味剂、增味剂

g/kg) 备注
03.
0 03.
15 以糖精计
04.
01.
02.
02 水果干类(仅限芒果干、
无花果干) 5.
0 以糖精计
04.
01.
02.
05 果酱 0.
2 以糖精计
04.
01.
02.
08 蜜饯凉果 1.
0 以糖精计
04.
01.
02.
08.
02 凉果类 5.
0 以糖精计
04.
01.
02.
08.
04 话化类 5.
0 以糖精计
04.
01.
02.
08.
05 果糕类 5.
0 以糖精计
04.
02.
02.
15 以糖精计
新型豆制品 (大豆蛋白及其膨化
04.
04.
01.
05 1.
0 以糖精计
食品、大豆素肉等)
04.
04.
01.
06 熟制豆类 1.
0 以糖精计
84
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
04.
05.
02.
01.
01 带壳熟制坚果与籽类 1.
2 以糖精计
04.
05.
02.
01.
02 脱壳熟制坚果与籽类 1.
0 以糖精计
12.
15 以糖精计
15.
02 配制酒 0.
15 以糖精计
特丁基对苯二酚( TBHQ) te
rti
arybu
tyl
hydr
oqu
inone (
TBHQ)
CNS 号 04.
007 INS 号 319
功能抗氧化剂
g/kg) 备注
02.
02.
2
04.
05.
02.
01 熟制坚果与籽类 0.
04.
05.
02.
06.
03.
02.
06.
07.
02.
03 月饼 0.
07.
03 饼干 0.
07.

08.
02.
02 0.
09.
03.
16.
06 膨化食品 0.
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) al
itame
CNS 号 19.
013 INS 号 956
功能甜味剂
g/kg) 备注
03.
0 03.
1
04.
01.
02.
08.
04 话化类 0.
3
05.
02.
01 胶基糖果 0.
3
11.
0.
固体饮料按稀释倍数增加使
14.
0 14.
1
用量
如用于果冻粉,按冲调倍数增
16.
01 果冻 0.
1
加使用量
85
GB 2760—2014
1 (续)
表 A.
b
天门冬酰苯丙氨酸甲酯(又名阿斯巴甜) a
spa
rtame
CNS 号 19.
004 INS 号 951
功能甜味剂

g/kg) 备注
01.
01.
03 调制乳 0.
6
01.
02.
0
01.
03.
0
稀奶油 (淡奶油 )及其类似品
01.
05 1.
0
(
01.
05.
01稀奶油除外)
01.
06.
01 非熟化干酪 1.
0
01.
06.
0
以乳为主要配料的即食风味食
01.
07 品或其预制产品 (不包括冰淇淋 1.
0
和风味发酵乳)
02.
02 类以外的脂肪乳化制品,
02.
03 包括混合的和 (或 )调味的脂肪 1.
0
乳化制品
02.
0
03.
0 03.
0
04.
01.
02.
01 冷冻水果 2.
0
04.
01.
02.
02 水果干类 2.
0
04.
01.
02.
3
04.
01.
02.
04 水果罐头 1.
0
04.
01.
02.
05 果酱 1.
0
04.
01.
02.
06 果泥 1.
0
除 04.
01.
02.
05 外的果酱(如印度
04.
01.
02.
07 1.
0
酸辣酱)
04.
01.
02.
08 蜜饯凉果 2.
0
04.
01.
02.
0
04.
01.
02.
0
04.
01.
02.
0
04.
01.
02.
0
04.
02.
02.
01 冷冻蔬菜 1.
0
04.
02.
02.
02 干制蔬菜 1.
0
04.
02.
02.
3
b
添加阿斯巴甜的食品应标明:“阿斯巴甜(含苯丙氨酸)”。
86
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
04.
02.
02.
04 蔬菜罐头 1.
0
04.
02.
02.
0
04.
02.
02.
06 发酵蔬菜制品 2.
5
04.
02.
02.
07 经水煮或油炸的蔬菜 1.
0
04.
02.
02.
0
04.
03.
02.
3
04.
03.
02.
0
04.
03.
02.
0
04.
03.
02.
0
04.
05.
5
可可制品、巧克力和巧克力制
05.
01 3.
0
品,包括代可可脂巧克力及制品
05.
02.
01 胶基糖果 10.
0
05.
02.
0
装饰糖果 (如工艺造型,或用于
05.
04 蛋糕装饰 )、顶饰 (非水果材料 ) 1.
0
和甜汁
06.
0
谷类和淀粉类甜品 (如米布丁、
06.
09 1.
0
木薯布丁)
07.
01 面包 4.
0
07.
02 糕点 1.
7
07.
03 饼干 1.
7
07.
0
07.
05 其他焙烤食品 1.
7
09.
02.
02 冷冻挂浆制品 0.
3
09.
02.
3
09.
3
09.
3
09.
3
10.
0
11.
11.
05 调味糖浆 3.
0
12.
03 醋 3.
0
12.
10.
0
12.
10.
0
87
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
液体复合调味料 (不包括 12.
03,
12.
10.
03 1.
2
04)
12.
14.
02.
6
用量
14.
03 蛋白饮料 0.
6
用量
14.
04 碳酸饮料 0.
6
用量
14.
6
用量
14.
6
用量
14.
08 风味饮料 0.
6
用量
16.
01 果冻 1.
0
加使用量
16.
06 膨化食品 0.
5
天门冬酰苯丙氨酸甲酯乙酰磺胺酸 aspa
rtame
-ac
esu
lfames
alt
CNS 号 19.
021 INS 号 962
功能甜味剂
g/kg) 备注
01.
02.
79
03.
0 03.
68
04.
01.
02.
04 水果罐头 0.
35
04.
01.
02.
05 果酱 0.
68
04.
01.
02.
08.
01 蜜饯类 0.
35
04.
02.
02.
20
05.
02 糖果 4.
5
05.
02.
01 胶基糖果 5.
0
06.
04.
02.
01 杂粮罐头 0.
35
11.
04 餐桌甜味料 0.
09
12.
0 调味品 1.
13
12.
04 酱油 2.
0
14.
0 14.
68
用量
88
GB 2760—2014
1 (续)
表 A.
天然苋菜红 nat
ura
lama
ran
thu
sre
d
CNS 号 08.
130 INS 号 —
功能着色剂
g/kg) 备注
04.
01.
02.
08 蜜饯凉果 0.
25
04.
01.
02.
25
05.
02 糖果 0.
25
07.
02.
25
14.
02.
25
用量
14.
04 碳酸饮料 0.
25
用量
14.
25
用量
15.
02 配制酒 0.
25
16.
01 果冻 0.
25
加使用量
田菁胶 se
sban
iagum
CNS 号 20.
021 INS 号 —
功能增稠剂
g/kg) 备注
03.
0
06.
03.
02.
0
06.
0
07.
01 面包 2.
0
14.
03.
0
用量
甜菊糖苷 st
evi
olgl
ycos
ide
s
CNS 号 19.
008 INS 号 960
功能甜味剂
g/kg) 备注
01.
02.
2 以甜菊醇当量计
03.
0 03.
04.
01.
02.
08 蜜饯凉果 3.
04.
05.
02.
05.
02 糖果 3.
07.
02 糕点 0.
89
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
11.
0. 以甜菊醇当量计
12.
0 调味品 0.
以甜菊醇当量计,固体饮料按
14.
0 14.
2
以甜菊醇当量计,如用于果冻
16.
01 果冻 0.
5
粉,按冲调倍数增加使用量
16.
06 膨化食品 0.
16.
02.
02 茶制品(包括调味茶和代用茶类) 10.
脱氢乙酸及其钠盐(又名脱氢醋酸及其钠盐) dehyd
roa
ceti
ca cd,s
i odi
umdehydr
oac
eta
te
009(
CNS 号 17. i), 009 (
17. i)
i INS 号 ,
265 266
功能防腐剂
g/kg) 备注
02.
02.
01.
3 以脱氢乙酸计
04.
02.
02.
04.
03.
02.
04.
04.
02 发酵豆制品 0.
06.
05.
02 淀粉制品 1.
07.
01 面包 0.
07.
02 糕点 0.
07.
08.
08.
03 熟肉制品 0.
12.
以脱氢乙酸计,固体饮料按稀
14.
02.
01 果蔬汁(浆) 0.
3
脱乙酰甲壳素(又名壳聚糖) dea
cet
yla
tedch
itn(
i ch
ito
san)
CNS 号 20.
026 INS 号 —
功能增稠剂、被膜剂
g/kg) 备注
08.
03.
04 6.
0
腿)类
08.
03.
05 肉灌肠类 6.
0
90
GB 2760—2014
1 (续)
表 A.
微晶纤维素 mic
rocr
yst
all
inec
ell
ulo
se
CNS 号 02.
005 INS 号 460i
功能稳定剂
01.
05.
维生素 E(
dl-α-生育酚,
d-α-生育酚, v
itamineE (d
l-α-to
copher
ol,
d-α-t
ocophe
rol,
mix
ed
混合生育酚浓缩物) t
ocophero
lconcen
trate)
CNS 号 04.
016 INS 号 307
功能抗氧化剂
g/kg) 备注
01.
01.
03 调制乳 0.
2
02.
01 基本不含水的脂肪和油按生产需要适量使用
熟制坚果与籽类 (仅限油炸坚果
04.
05.
02.
01 0.
与籽类)
06.
03.
02.
06.
085
06.
2
12.
14.
02.
2
用量
14.
03 蛋白饮料 0.
2
14.
04.
02 其他型碳酸饮料 0.
2
用量
14.
2
用量
14.
06.
2
14.
2
用量
14.
08 风味饮料 0.
2
用量
16.
06 膨化食品 0.
稳定态二氧化氯 st
abi
liz
edch
lor
ined
iox
ide
CNS 号 17.
028 INS 号 926
功能防腐剂
g/kg) 备注
04.
01.
01.
01
04.
02.
01.
01
水产品及其制品(包括鱼类、甲壳
09.
0 类、
贝类、
软体类、棘皮类等水产品 0.
05
(仅限鱼类加工)
及其加工制品)
91
GB 2760—2014
1 (续)
表 A.
苋菜红及其铝色淀 amar
anh,ama
t r
ant
hal
umi
numl
ake
CNS 号 08.
001 INS 号 123
功能着色剂

g/kg) 备注
03.
0 03.
025 以苋菜红计
04.
01.
02.
05 果酱 0.
3 以苋菜红计
04.
01.
02.
08 蜜饯凉果 0.
05 以苋菜红计
04.
01.
02.
1 以苋菜红计
04.
02.
02.
05 以苋菜红计
05.
0 (包括代可可脂巧克力及制品 ) 0.
05 以苋菜红计
以及糖果
07.
02.
05 以苋菜红计
焙烤食品馅料及表面用挂浆 (仅
07.
04 0.
05 以苋菜红计
限饼干夹心)
11.
05.
3 以苋菜红计
12.
10.
01.
01 固体汤料 0.
2 以苋菜红计
以苋菜红计,高糖果蔬汁 (浆)
14.
02.
05
类饮料按照稀释倍数加入
14.
04 碳酸饮料 0.
05 以苋菜红计
以苋菜红计,高糖果味饮料按
14.
05
照稀释倍数加入
使用量以苋菜红计,为按冲调
14.
06 固体饮料 0.
05
倍数稀释后液体中的量
15.
02 配制酒 0.
05 以苋菜红计
以苋菜红计,如用于果冻粉,
16.
01 果冻 0.
05
按冲调倍数增加使用量
橡子壳棕 aco
rnshe
llbr
own
CNS 号 08.
126 INS 号 —
功能着色剂

g/kg) 备注
固体饮料按照稀释倍数增加
14.
04.
01 可乐型碳酸饮料 1.
0
使用量
15.
02 配制酒 0.
3
92
GB 2760—2014
1 (续)
表 A.
硝酸钠,硝酸钾 sod
iumni
tra
te,pot
ass
iumn
itr
ate
001,
CNS 号 09. 09.
003 INS 号 251,252
功能护色剂、防腐剂
g/kg) 备注
腌腊肉制品类 (如咸肉、腊肉、板以亚硝酸钠(钾)计,残留量 ≤
08.
02.
02 0.
5
鸭、中式火腿、腊肠) 30 mg/kg
以亚硝酸钠(钾)计,残留量 ≤
08.
03.
5
30 mg/kg
08.
03.
02 熏、烧、烤肉类 0.
5
30 mg/kg
08.
03.
03 油炸肉类 0.
5
30 mg/kg
西式火腿 (熏烤、烟熏、蒸煮火以亚硝酸钠(钾)计,残留量 ≤
08.
03.
04 0.
5
腿)类 30 mg/kg
08.
03.
05 肉灌肠类 0.
5
30 mg/kg
08.
03.
5
30 mg/kg
辛,癸酸甘油酯 oc
tylandde
cylg
lyc
era
te
CNS 号 10.
018 INS 号 —
功能乳化剂
乳粉 (包括加糖乳粉 )和奶油粉
01.
及其调制产品(纯乳粉除外)
02.
01.
01.
02 氢化植物油按生产需要适量使用
03.
01 冰淇淋、雪糕类按生产需要适量使用
05.
0 (包括代可可脂巧克力及制品 ) 按生产需要适量使用
以及糖果
14.
0 14.
用量
辛烯基琥珀酸淀粉钠 st
archs
odi
umo c
teny
lsu
cci
nae(
t s
odi
ums
tar
cho
cte
nyls
ucc
ina
te)
CNS 号 10.
030 INS 号 1450
功能乳化剂,其他
g/kg) 备注
01.
05.
作为 DHA/ARA 载体,以即
13.
01.
01 婴儿配方食品 1.
0
食食品计
作为 DHA/ARA 载体,以即
13.
01.
02 较大婴儿和幼儿配方食品 50.
0
食食品计
使用量仅限粉状产品,液态产
13.
01.
03 特殊医学用途婴儿配方食品 150.
0
品按照稀释倍数折算
93
GB 2760—2014
1 (续)
表 A.
新红及其铝色淀 newred,
newr
eda
lumi
numl
ake
CNS 号 08.
004 INS 号 —
功能着色剂

g/kg) 备注
04.
01.
02.
08.
02 凉果类 0.
05 以新红计
04.
01.
02.
1 以新红计
(包括代可可脂巧克力及制品 )
05.
0 0.
05 以新红计
以及糖果(
05.
01.
01 可可制品除
外)
07.
02.
05 以新红计
以新红计,固体饮料按稀释倍
14.
02.
05
数增加使用量
14.
04 碳酸饮料 0.
05
数增加使用量
14.
05
数增加使用量
15.
02 配制酒 0.
05 以新红计
亚麻籽胶(又名富兰克胶) l
ins
eedgum
CNS 号 20.
020 INS 号 —
功能增稠剂

g/kg) 备注
03.
3
06.
03.
02.
5
08.
03 熟肉制品 5.
0
固体饮料按冲调倍数增加使
14.
0 14.
0
用量
亚铁氰化钾,亚铁氰化钠 pot
ass
iumfe
rrocan
y de,s
i odi
umf
err
ocyan
ide
001,
CNS 号 02. 02.
008 INS 号 ,
536 535
功能抗结剂

g/kg) 备注
12.
01 以亚铁氰根计
94
GB 2760—2014
1 (续)
表 A.
亚硝酸钠,亚硝酸钾 sod
iumni
tri
te,po
tas
siumn
itr
ite
002,
CNS 号 09. 09.
004 INS 号 250,249
功能护色剂、防腐剂
g/kg) 备注
腌腊肉制品类 (如咸肉、腊肉、板以亚硝酸钠计,残留量

08.
02.
02 0.
15
鸭、中式火腿、腊肠) ≤30 mg/kg
以亚硝酸钠计,残留量
08.
03.
15
≤30 mg/kg
08.
03.
02 熏、烧、烤肉类 0.
15
≤30 mg/kg
08.
03.
03 油炸肉类 0.
15
≤30 mg/kg
西式火腿 (熏烤、烟熏、蒸煮火以亚硝酸钠计,残留量

08.
03.
04 0.
15
腿)类 ≤70 mg/kg
08.
03.
05 肉灌肠类 0.
15
≤30 mg/kg
08.
03.
15
≤30 mg/kg
08.
03.
08 肉罐头类 0.
15
≤50 mg/kg
胭脂虫红 c
armi
nec
och
ine
al
CNS 号 08.
145 INS 号 120
功能着色剂
g/kg) 备注
01.
02.
05 以胭脂红酸计
01.
03.
调制炼乳(包括加糖炼乳及使用
01.
04.
02 0.
了非乳原料的调制炼乳等)
01.
03.
0 03.
04.
01.
02.
05 果酱 0.
04.
05.
02.
01 0.
与籽类)
代可可脂巧克力及使用可可脂
05.
01.
03 0.
代用品的巧克力类似产品
95
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
05.
02 糖果 0.
面糊 (如用于鱼和禽肉的拖面
06.
03.
02.
04 0.
糊)、裹粉、煎炸粉
06.
05.
02.
04 粉圆 1.
06.
06.
07.
0 焙烤食品 0.
08.
03 熟肉制品 0.
12.
12.
10.
以胭脂红酸计,固体饮料按稀
14.
0 14.
6
15.
02 配制酒 0.
以胭脂红酸计,如用于果冻
16.
01 果冻 0.
05
粉,按冲调倍数增加使用量
16.
06 膨化食品 0.
胭脂红及其铝色淀 ponc
eau4R,
ponc
eau4Ra
lumi
numl
ake
CNS 号 08.
002 INS 号 124
功能着色剂

g/kg) 备注
01.
01.
03 调制乳 0.
05 以胭脂红计
01.
02.
05 以胭脂红计
01.
03.
15 以胭脂红计
调制炼乳(包括加糖炼乳及使用
01.
04.
02 0.
05 以胭脂红计
了非乳原料的调制炼乳等)
03.
0 03.
05 以胭脂红计
04.
01.
02.
04 水果罐头 0.
1 以胭脂红计
04.
01.
02.
05 果酱 0.
5 以胭脂红计
04.
01.
02.
08 蜜饯凉果 0.
05 以胭脂红计
04.
01.
02.
1 以胭脂红计
04.
02.
02.
05 以胭脂红计
96
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
(包括代可可脂巧克力及制品 )
05.
0 0.
05 以胭脂红计
05.
以及糖果( 04 装饰糖果、顶饰
和甜汁除外)
05.
1 以胭脂红计
06.
05.
02.
02 虾味片 0.
05 以胭脂红计
07.
02.
05 以胭脂红计
07.
03.
03 蛋卷 0.
01 以胭脂红计
07.
04 0.
05 以胭脂红计
限饼干夹心和蛋糕夹心)
08.
025 以胭脂红计
11.
05 调味糖浆 0.
2 以胭脂红计
11.
05.
5 以胭脂红计
半固体复合调味料 (
12.
10.
02.
01
12.
10.
02 0.
5 以胭脂红计
蛋黄酱、沙拉酱除外)
12.
10.
02.
2 以胭脂红计
以胭脂红计,固体饮料按稀释
14.
02.
05
倍数增加使用量
14.
03.
01 含乳饮料 0.
05
14.
03.
025
14.
04 碳酸饮料 0.
05
14.
05
15.
02 配制酒 0.
05 以胭脂红计
以胭脂红计,如用于果冻粉,
16.
01 果冻 0.
05
16.
025 以胭脂红计
16.
06 膨化食品 0.
05 仅限使用胭脂红
97
GB 2760—2014
1 (续)
表 A.
胭脂树橙(又名红木素,降红木素) anna
ttoe
xtr
act
CNS 号 08.
144 INS 号 160b
功能着色剂

g/kg) 备注
01.
06.
02 熟化干酪 0.
6
01.
06.
04 再制干酪 0.
6
人造黄油 (人造奶油 )及其类似
02.
02.
01.
02 制品 (如黄油和人造黄油混合 0.
05
品)
02.
05 0.
02
末)
03.
0 03.
6
04.
01.
02.
05 果酱 0.
6
01.
01
05.
01.
02 0.
025
代可可脂巧克力及使用可可脂
05.
01.
03 0.
6
代用品的巧克力类似产品
05.
02 糖果 0.
6
06.
03.
02.
04 0.
01
06.
05.
02.
04 粉圆 0.
15
06.
07
06.
012
07.
0 焙烤食品 0.
6
08.
03.
04 0.
025
腿)类
08.
03.
05 肉灌肠类 0.
025
12.
1
14.
0 14.
6
用量
16.
01 果冻 0.
6
加使用量
16.
06 膨化食品 0.
01
98
GB 2760—2014
1 (续)
表 A.
盐酸 hydr
och
lor
icac
id
CNS 号 01.
108 INS 号 507
12.
10.
02.
01 蛋黄酱、沙拉酱按生产需要适量使用
杨梅红 myni
care
d
CNS 号 08.
149 INS 号 —
功能着色剂
g/kg) 备注
03.
0 03.
2
05.
02 糖果 0.
2
07.
02.
2
14.
0 14.
1
用量
15.
03.
03 果酒(仅限于配制果酒) 0.
2
16.
01 果冻 0.
2
加使用量
氧化铁黑,氧化铁红 ir
onoxidebl
ack,i
ronox
ider
ed
014,
CNS 号 08. 08.
015 INS 号 172 ,
i172i
i
功能着色剂
g/kg) 备注
05.
02
叶黄素 lu
tei
n
CNS 号 08.
146 INS 号 161b
功能着色剂
g/kg) 备注
01.
07 品或其预制产品 (不包括冰淇淋 0.
05
和风味发酵乳)
03.
0 03.
1
04.
01.
02.
05 果酱 0.
05
05.
02 糖果 0.
15
06.
04.
02.
01 杂粮罐头 0.
05
99
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
06.
15
06.
1
谷物和淀粉类甜品 (仅限谷类甜
06.
09 0.
05
品罐头)
07.
0 焙烤食品 0.
15
14.
0 14.
05
用量
16.
01 果冻 0.
05
加使用量
叶绿素铜 coppe
rch
lor
ophy
ll
CNS 号 08.
153 INS 号 141i
功能着色剂
01.
05.
05.
07.
叶绿素铜钠盐,叶绿素铜钾盐 chl
orophy
lli
nc oppe
rcomp
lex,s
odi
umandpo
tas
siums
alt
s
CNS 号 08.
009 INS 号 141ii
功能着色剂
g/kg) 备注
03.
0 03.
5
04.
02.
02.
04 蔬菜罐头 0.
5
04.
04.
01.
06 熟制豆类 0.
5
04.
05.
5
05.
02 糖果 0.
5
06.
05.
02.
04 粉圆 0.
5
07.
0 焙烤食品 0.
5
仅限使用叶绿素铜钠盐,固体
14.
0 14.
5
饮料按稀释倍数增加使用量
14.
02.
用量
15.
02 配制酒 0.
5
16.
01 果冻 0.
5
加使用量
100
GB 2760—2014
1 (续)
表 A.
液体二氧化碳(煤气化法) c
arbond
iox
ide
CNS 号 17.
034 INS 号 —
功能防腐剂
14.
用量
15.
03.
06 其他发酵酒类(充气型) 按生产需要适量使用
乙二胺四乙酸二钠 d
isod
iume
thy
lene
-di
ami
ne-
tet
ra-
ace
tat
e
CNS 号 18.
005 INS 号 386
功能稳定剂、凝固剂、抗氧化剂、防腐剂

g/kg) 备注
04.
01.
02.
05 果酱 0.
07
04.
01.
02.
08.
03 果脯类(仅限地瓜果脯) 0.
25
04.
02.
02.
25
04.
02.
02.
04 蔬菜罐头 0.
25
04.
02.
02.
07
04.
05.
02.
25
06.
04.
02.
01 杂粮罐头 0.
25
12.
075
14.
0 14.
03
用量
乙二胺四乙酸二钠钙 c
alc
iumd
isod
iume
thy
lene
-di
ami
ne-
tet
ra-
ace
tat
e
CNS 号 04.
020 INS 号 385
功能抗氧化剂

g/kg) 备注
12.
075
乙酸钠(又名醋酸钠) s
odi
uma
cet
ate
CNS 号 00.
013 INS 号 262
i
功能酸度调节剂、防腐剂

g/kg) 备注
12.
0
16.
06 膨化食品 1.
0
101
GB 2760—2014
1 (续)
表 A.
乙酰磺胺酸钾(又名安赛蜜) ace
sul
famepo
tas
sium
CNS 号 19.
011 INS 号 950
功能甜味剂

g/kg) 备注
01.
02.
35
品或其预制产品 (不包括冰淇淋
01.
07 0.
3
和风味发酵乳 )(仅限乳基甜品
罐头)
03.
0 03.
3
04.
01.
02.
04 水果罐头 0.
3
04.
01.
02.
05 果酱 0.
3
04.
01.
02.
08.
01 蜜饯类 0.
3
04.
02.
02.
3
04.
03.
3
04.
05.
02.
0
05.
02 糖果 2.
0
05.
02.
01 胶基糖果 4.
0
06.
04.
02.
01 杂粮罐头 0.
3
06.
04.
02.
02 其他杂粮制品(仅限黑芝麻糊) 0.
3
谷类和淀粉类甜品 (仅限谷类甜
06.
09 0.
3
品罐头)
07.
0 焙烤食品 0.
3
11.
0.
12.
0 调味品 0.
5
12.
04 酱油 1.
0
14.
0 14.
3
用量
16.
01 果冻 0.
3
加使用量
乙氧基喹 et
hoxyqu
in
CNS 号 17.
010 INS 号 —
功能防腐剂
04.
01.
01.
02 经表面处理的鲜水果按生产需要适量使用残留量 ≤1 mg/kg
102
GB 2760—2014
1 (续)
表 A.
异构化乳糖液 is
omer
ize
dla
cto
ses
yrup
CNS 号 00.
003 INS 号 —
功能其他
g/kg) 备注
乳粉 (包括加糖乳粉 )和奶油粉
01.
03 15.
0
及其调制产品
07.
03 饼干 2.
0
13.
0
14.
0 14.
5
用量
D-异抗坏血酸及其钠盐 D-i
soa
sco
rbi
ca c
id(e
ryt
hor
bica
cid),
sod
ium D-
isoa
sco
rba
te
004,
CNS 号 04. 04.
018 INS 号 315,316
功能抗氧化剂、护色剂
g/kg) 备注
14.
02.
用量
15.
03.
01 葡萄酒 0.
15 以抗坏血酸计
异麦芽酮糖 is
omal
tul
ose(
pal
ati
noe)
s
CNS 号 19.
003 INS 号 —
功能甜味剂
01.
01.
01.
02.
03.
0 03.
04.
01.
02.
04 水果罐头按生产需要适量使用
04.
01.
02.
04.
01.
02.
08 蜜饯凉果按生产需要适量使用
05.
06.
04.
02.
02 其他杂粮制品按生产需要适量使用
07.
07.
07.
14.
0 14.
用量
15.
103
GB 2760—2014
1 (续)
表 A.
硬脂酸(又名十八烷酸) st
ear
ica
cid(oc
tad
ecano
ica
cid)
CNS 号 14.
009 INS 号 570
功能被膜剂、胶姆糖基础剂
g/kg) 备注
05.
2
以及糖果
硬脂酸钙 ca
lci
umste
arat
e
CNS 号 10.
039 INS 号 470
功能乳化剂、抗结剂
g/kg) 备注
12.
09.
0
12.
10.
0
硬脂酸钾 pot
ass
iumst
ear
ate
CNS 号 10.
028 INS 号 470
g/kg) 备注
07.
02 糕点 0.
18
12.
09.
0
硬脂酸镁 magne
siums
tea
rat
e
CNS 号 02.
006 INS 号 470
g/kg) 备注
04.
01.
02.
08 蜜饯凉果 0.
8
05.
0 (包括代可可脂巧克力及制品 ) 按生产需要适量使用
以及糖果
硬脂酰乳酸钠,硬脂酰乳酸钙 sod
iumst
ear
o ll
y a
ctyl
ate,c
alc
iums
tea
roll
y a
ctl
yat
e
011,
CNS 号 10. 10.
009 INS 号 481i,482i
g/kg) 备注
01.
01.
03 调制乳 2.
0
01.
02.
0
01.
05.
01 稀奶油 5.
0
01.
05.
03 调制稀奶油 5.
0
104
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
01.
05.
04 稀奶油类似品 5.
0
02.
01.
01 植物油脂 0.
3
02.
0
0
20.
2类以外的脂肪乳化制品,
包括
02.
03 5.
0
混合的(
或)调味的脂肪乳化制品
02.
05 其他油脂或油脂制品(
仅限植脂末) 10.
0
03.
0
04.
01.
02.
05 果酱 2.
0
04.
02.
02.
02 干制蔬菜(仅限脱水马铃薯粉) 2.
0
05.
0
和甜汁
专用小麦粉 (如自发粉、饺子粉
06.
03.
01.
02 2.
0
等)
06.
03.
02.
01 2.
0
饨皮、烧麦皮)
06.
03.
02.
03 发酵面制品 2.
0
07.
01 面包 2.
0
07.
02 糕点 2.
0
07.
03 饼干 2.
0
08.
03.
05 肉灌肠类 2.
0
11.
05 调味糖浆 2.
0
14.
03 蛋白饮料 2.
0
用量
14.
0
用量
14.
0
用量
14.
08 风味饮料 2.
0
用量
诱惑红及其铝色淀 al
lur
ar d,
e al
lur
aal
umi
numl
ake
CNS 号 08.
012 INS 号 129
功能着色剂
g/kg) 备注
03.
0 03.
07 以诱惑红计
以诱惑红计,用于燕麦片调色
04.
01.
02.
02 水果干类(仅限苹果干) 0.
07
调香载体
04.
01.
02.
05 以诱惑红计
105
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
04.
04.
01.
06 熟制豆类 0.
1 以诱惑红计
04.
05.
1 以诱惑红计
05.
3 以诱惑红计
以及糖果
06.
05.
02.
04 粉圆 0.
2 以诱惑红计
即食谷物,包括碾轧燕麦 (片 )
06.
06 0.
07 以诱惑红计
(仅限可可玉米片)
07.
02.
05 以诱惑红计
07.
04 0.
1 以诱惑红计
限饼干夹心)
08.
03.
04 0.
025 以诱惑红计
腿)类
08.
03.
05 肉灌肠类 0.
015 以诱惑红计
08.
05 以诱惑红计
11.
05 调味糖浆 0.
3 以诱惑红计
12.
10.
04 以诱惑红计
半固体复合调味料 (
12.
10.
02.
01
12.
10.
02 0.
5 以诱惑红计
蛋黄酱、沙拉酱除外)
以诱惑红计,固体饮料按稀释
14.
0 14.
1
15.
02 配制酒 0.
05 仅限使用诱惑红
以诱惑红计,如用于果冻粉,
16.
01 果冻 0.
025
16.
05 以诱惑红计
16.
06 膨化食品 0.
1 仅限使用诱惑红
玉米黄 cor
nyel
low
CNS 号 08.
116 INS 号 —
功能着色剂

g/kg) 备注
02.
01.
01.
0
05.
02 糖果 5.
0
106
GB 2760—2014
1 (续)
表 A.
越橘红 cowbe
rryr
ed
CNS 号 08.
105 INS 号 —
功能着色剂
03.
0 03.
14.
02.
用量
14.
用量
藻蓝(淡、海水) si
pru
linab
lue(
alga
ebl
ue,l
inab
lue)
CNS 号 08.
137 INS 号 —
功能着色剂

g/kg) 备注
03.
0 03.
8
05.
02 糖果 0.
8
12.
09.
8
14.
02.
8
用量
14.
08 风味饮料 0.
8
用量
16.
01 果冻 0.
8
加使用量
皂荚糖胶 gl
edi
tsi
asi
nen
isl
amgum
CNS 号 20.
029 INS 号 —
功能增稠剂

g/kg) 备注
03.
0
06.
03.
01.
02 专用小麦粉(如自发粉、
饺子粉等) 4.
0
12.
0 调味品 4.
0
14.
0 14.
0
用量
107
GB 2760—2014
1 (续)
表 A.
蔗糖脂肪酸酯 suc
ros
ees
ter
soff
att
yac
id
CNS 号 10.
001 INS 号 473
功能乳化剂
g/kg) 备注
01.
01.
03 调制乳 3.
0
01.
0
02.
0
02.
0
02.
02 类以外的脂肪乳化制品,
02.
03 包括混合的和 (或 )调味的脂肪 10.
0
乳化制品
03.
0 03.
5
04.
01.
01.
5
04.
01.
02.
05 果酱 5.
0
05.
0
以及糖果
专用小麦粉 (如自发粉、饺子粉
06.
03.
01.
02 5.
0
等)

06.
03.
02.
01 4.
0
饨皮、烧麦皮)
06.
03.
02.
0
06.
03.
02.
04 5.
0
06.
04.
02.
01 杂粮罐头 1.
5
06.
0
07.
0 焙烤食品 3.
0
08.
0 肉及肉制品 1.
5
10.
01 鲜蛋 1.
5 用于鸡蛋保鲜
11.
05 调味糖浆 5.
0
12.
0 调味品 5.
0
14.
0 14.
5
用量
16.
01 果冻 4.
0
加使用量
16.
07 其他(仅限乳化天然色素) 10.
0
16.
07 其他(仅限即食菜肴) 5.
0
108
GB 2760—2014
1 (续)
表 A.
栀子黄 gar
deni
aye
llow
CNS 号 08.
112 INS 号 —
功能着色剂

g/kg) 备注
人造黄油 (人造奶油 )及其类似
02.
02.
01.
02 制品 (如黄油和人造黄油混合 1.
5
品)
03.
0 03.
3
04.
01.
02.
08.
01 蜜饯类 0.
3
04.
02.
02.
5
04.
05.
02.
01 1.
5
与籽类)
04.
05.
02.
3
05.
3
以及糖果

06.
03.
02.
01 1.
0
饨皮、烧麦皮)
06.
03.
02.
3
06.
5
06.
5
07.
02 糕点 0.
9
07.
03 饼干 1.
5
07.
0
08.
03 熟肉制品(仅限禽肉熟制品) 1.
5
调味品 (
12.
01 盐及代盐制品除
12.
0 1.
5
外)
14.
02.
3
14.
06 固体饮料 1.
5
14.
3
15.
02 配制酒 0.
3
16.
01 果冻 0.
3
加使用量
16.
06 膨化食品 0.
3
109
GB 2760—2014
1 (续)
表 A.
栀子蓝 gar
deni
abl
ue
CNS 号 08.
123 INS 号 —
功能着色剂
g/kg) 备注
03.
0 03.
0
04.
01.
02.
05 果酱 0.
3
04.
02.
02.
5
04.
05.
02.
01 0.
5
与籽类)
05.
02 糖果 0.
3
06.
5
06.
5
07.
0 焙烤食品 1.
0
12.
0 1
调味品(2.
0
1盐及代盐制品除外) 0.
5
14.
02 果蔬汁类及其饮料 0.
5
14.
03 蛋白饮料 0.
5
14.
06 固体饮料 0.
5
14.
2
15.
02 配制酒 0.
2
16.
06 膨化食品 0.
5
植酸(又名肌醇六磷酸),植酸钠 phy
tica
cid(
ino
sit
olhe
xapho
spho
rica
cid),
sod
ium phy
tat
e
CNS 号 04.
006 INS 号 —
功能抗氧化剂
g/kg) 备注
02.
2
04.
01.
02 加工水果 0.
2
04.
02.
02 加工蔬菜 0.
2
05.
2
和甜汁

08.
02.
02 0.
2
08.
03.
2
08.
03.
02 熏、烧、烤肉类 0.
2
08.
03.
03 油炸肉类 0.
2
110
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
08.
03.
04 0.
2
腿)类
08.
03.
05 肉灌肠类 0.
2
08.
03.
2
09.
01 鲜水产(仅限虾类) 按生产需要适量使用残留量 ≤20 mg/kg
11.
05 调味糖浆 0.
2
14.
02.
2
用量
植物炭黑 vee
gtab
lec
arbon,
car
bonb
lack
CNS 号 08.
138 INS 号 153
功能着色剂
g/kg) 备注
03.
0 03.
0
05.
02 糖果 5.
0
06.
05.
02.
04 粉圆 1.
5
07.
02 糕点 5.
0
07.
03 饼干 5.
0
竹叶抗氧化物 ant
iox
idan
tofbambo
ole
ave
s
CNS 号 04.
019 INS 号 —
功能抗氧化剂
g/kg) 备注
02.
5
04.
05.
02.
01 0.
5
与籽类)
06.
03.
02.
5
06.
5
07.
0 焙烤食品 0.
5

08.
02.
02 0.
5
08.
03.
5
08.
03.
02 熏、烧、烤肉类 0.
5
08.
03.
03 油炸肉类 0.
5
08.
03.
04 0.
5
腿)类
111
GB 2760—2014
1 (续)
表 A.

g/kg) 备注
08.
03.
05 肉灌肠类 0.
5
08.
03.
5
水产品及其制品 (包括鱼类、甲
09.
0 壳类、贝类、软体类、棘皮类等水 0.
5
产品及其加工制品)
14.
02.
5
用量
14.
05.
01 茶(类)饮料 0.
5
用量
16.
06 膨化食品 0.
5
紫草红 gromwe
llr
ed
CNS 号 08.
140 INS 号 —
功能着色剂

g/kg) 备注
03.
0 03.
1
07.
02 糕点 0.
9
07.
03 饼干 0.
1
07.
0
14.
02.
1
用量
14.
1
用量
15.
03.
03 果酒 0.
1
紫甘薯色素 pur
pleswe
etpo
tat
oco
lou
r
CNS 号 08.
154 INS 号 —
功能着色剂

g/kg) 备注
03.
0 03.
2
05.
02 糖果 0.
1
07.
02.
2
14.
02.
1
用量
15.
02 配制酒 0.
2
112
GB 2760—2014
1 (续)
表 A.
紫胶(又名虫胶) she
lla
c
CNS 号 14.
001 INS 号 904
功能被膜剂,胶姆糖基础剂

g/kg) 备注
经表面处理的鲜水果 (仅限柑橘
04.
01.
01.
02 0.
5
类)
04.
01.
01.
02 经表面处理的鲜水果(仅限苹果) 0.
4
可可制品、巧克力和巧克力制
05.
01 0.
2
品,包括代可可脂巧克力及制品
05.
02.
01 胶基糖果 3.
0
05.
02.
0
07.
03.
02 威化饼干 0.
2
紫胶红(又名虫胶红) la
cdyer
ed(l
acr
ed)
CNS 号 08.
104 INS 号 —
功能着色剂

g/kg) 备注
04.
01.
02.
05 果酱 0.
5
05.
5
以及糖果
07.
04 0.
5
限风味派馅料)
12.
5
14.
02.
5
用量
14.
04 碳酸饮料 0.
5
用量
14.
5
用量
15.
02 配制酒 0.
5
113
GB 2760—2014
表 A.
2 可在各类食品中按生产需要适量使用的食品添加剂名单
序号添加剂名称 CNS 号英文名称 INS 号功能
5
'-呈味核苷酸二钠 (又名呈 12.
004 d
isod
ium 5
'-r
ibonuc
le- 635 增味剂
1
味核苷酸二钠) o
tide
2 5
'-肌苷酸二钠 12.
003 d
isod
ium5
'-i
nos
ina
te 631 增味剂
3 5
'-鸟苷酸二钠 12.
002 d
isod
ium5
'-guany
lat
e 627 增味剂
D-异抗坏血酸及其钠盐 004,
04. D-
isoa
sco
rbi
cac
id 315,
316 抗氧化剂
4 04.
018 (
ert
yho
rbi
cac
id),
s
odi
um D-
isoa
sco
rba
te
5 DL
-苹果酸钠 01.
309 DL
-di
sod
ium ma
lat
e — 酸度调节剂
6 L
-苹果酸 01.
104 L
-ma
lica
cid — 酸度调节剂
7 DL
-苹果酸 01.
309 DL
-ma
lica
8 α
-环状糊精 18.
011 a
lpha-
cyc
lodex
tri
n 457 稳定剂、增稠剂
9 γ
-环状糊精 18.
012 gamma
-cy
clodex
tri
n 458 稳定剂、增稠剂
10 阿拉伯胶 20.
008 a
rab
icgum 414 增稠剂
11 半乳甘露聚糖 00.
014 ga
lac
tomannan — 其他
12 冰乙酸(又名冰醋酸) 01.
107 a
cet
ic a
cid 260 酸度调节剂
13 冰乙酸(低压羰基化法) 01.
112 a
cet
ica
14 赤藓糖醇a 19.
018 e
ryt
hri
tol 968 甜味剂
15 醋酸酯淀粉 20.
039 s
tar
cha
cet
ate 1420 增稠剂
单,双甘油脂肪酸酯 (油酸、 10.
006 mono
-andd
igl
yce
ride
s 471 乳化剂
16 亚油酸、亚麻酸、棕榈酸、山 o
ffa
tt c
yaids
嵛酸、硬脂酸、月桂酸)
改性大豆磷脂 10.
019 mod
ifi
eds
oybe
anpho
s- — 乳化剂
17
pho
lii
pd
18 柑橘黄 08.
143 o
rangeye
llow — 着色剂
19 甘油(又名丙三醇) 15.
014 l
gyc
erne(
i glc
yer
ol) 422 水分保持剂、乳化剂
20 高粱红 08.
115 s
orghumr
ed — 着色剂
21 谷氨酸钠 12.
001 mono
sod
iumg
lut
ama
te 621 增味剂
22 瓜尔胶 20.
025 gua
rgum 412 增稠剂
23 果胶 20.
006 pe
cti
ns 440 增稠剂
24 海藻酸钾(又名褐藻酸钾) 20.
005 po
tas
sium a
lgi
nat
e 402 增稠剂
25 海藻酸钠(又名褐藻酸钠) 20.
004 s
odi
uma
lgi
nat
e 401 增稠剂
26 槐豆胶(又名刺槐豆胶) 20.
023 c
arobbe
angum 410 增稠剂
27 黄原胶(又名汉生胶) 20.
009 xan
thangum 415 增稠剂
28 甲基纤维素 20.
043 me
thy
lce
llu
los
e 461 增稠剂
29 结冷胶 20.
027 ge
llangum 418 增稠剂
114
GB 2760—2014
2 (续)
表 A.
30 聚丙烯酸钠 20.
036 s
odi
umpo
lya
crl
yat
e — 增稠剂
31 卡拉胶 20.
007 c
arr
age
enan 407 增稠剂
32 抗坏血酸(又名维生素 C) 04.
014 a
sco
rbi
cac
id 300 抗氧化剂
33 抗坏血酸钠 04.
015 s
odi
uma
sco
rba
te 301 抗氧化剂
34 抗坏血酸钙 04.
009 c
alc
iuma
sco
rba
te 302 抗氧化剂
35 酪蛋白酸钠(又名酪朊酸钠) 10.
002 s
odi
umc
ase
ina
te — 乳化剂
36 磷酸酯双淀粉 20.
034 d
ist
archpho
spha
te 1412 增稠剂
37 磷脂 04.
010 pho
spho
lii
pd 322 抗氧化剂、乳化剂
38 氯化钾 00.
008 po
tas
siumch
lor
ide 508 其他
39 罗汉果甜苷 19.
015 l
o-han
-kuoex
tra
ct — 甜味剂
酶解大豆磷脂 10.
040 en
zyma
tic
all
y de
com- — 乳化剂
40 po
sed s
oybe
an pho
s-
pho
lii
pd
41 明胶 20.
002 ge
lat
in — 增稠剂
42 木糖醇 19.
007 xy
lit
ol 967 甜味剂
43 柠檬酸 01.
101 c
itr
ica
44 柠檬酸钾 01.
304 t
ripo
tas
siumc
itr
ate 332
ii 酸度调节剂
45 柠檬酸钠 01.
303 t
ris
odi
umc
itr
ate 331
iii 酸度调节剂、稳定剂
柠檬酸一钠 01.
306 s
odi
um d
ihyd
rogenc
it- 331
i 酸度调节剂
46
r
ate
柠檬酸脂肪酸甘油酯 10.
032 c
itr
icandf
att
yac
ide
s- 472c 乳化剂
47
t
erso
fgl
yce
rol
48 葡萄糖酸-
δ-内酯 18.
007 l
guc
onode
lta
-la
ctone 575 稳定和凝固剂
49 葡萄糖酸钠 01.
312 s
odi
umg
luc
ona
te 576 酸度调节剂
羟丙基淀粉 20.
014 hyd
roxyp
ropy
lst
arch 1440 增稠剂、膨松剂、乳化
50
剂、稳定剂
羟丙基二淀粉磷酸酯 20.
016 hyd
roxyp
ropy
l 1442 增稠剂
51
d
ist
archpho
spha
te
羟丙基甲基纤维素 20.
028 hyd
roxyp
ropy
l 464 增稠剂
52
(HPMC) me
thy
lce
llu
los
e
53 琼脂 20.
001 aga
r 406 增稠剂
54 乳酸 01.
102 l
act
ica
55 乳酸钾 15.
011 po
tas
siuml
act
ate 326 水分保持剂
115
GB 2760—2014
2 (续)
表 A.
乳酸钠 15.
012 s
odi
uml
act
ate 325 水分保持剂、酸度调节
56 剂、抗氧化剂、膨松剂、
增稠剂、稳定剂
乳酸脂肪酸甘油酯 10.
031 l
act
icandf
att
yac
ide
s- 472b 乳化剂
57
t
erso
fgl
yce
rol
乳糖醇(
4--D 吡喃半乳糖- 19.
β 014 l
act
ito
l 966 甜味剂
58
D-山梨醇)
59 酸处理淀粉 20.
032 a
cidt
rea
teds
tar
ch 1401 增稠剂
羧甲基纤维素钠 20.
003 s
odi
um c
arboxy 466 增稠剂
60
me
thy
lce
llu
los
e
碳酸钙(包括轻质和重质碳 13.
006 c
alc
ium c
arbona
te 170
i 膨松剂、面粉处理剂
61
酸钙) (
li
gh avy)
tandhe
62 碳酸钾 01.
301 po
tas
siumc
arbona
te 501
i 酸度调节剂
63 碳酸钠 01.
302 s
odi
umc
arbona
te 500
i 酸度调节剂
碳酸氢铵 06.
002 ammon
ium 503
ii 膨松剂
64
hyd
rogenc
arbona
te
碳酸氢钾 01.
307 po
tas
sium 501
ii 酸度调节剂
65
hyd
rogenc
arbona
te
碳酸氢钠 06.
001 s
odi
um hyd
rogen c
ar- 500
ii 膨松剂、酸度调节剂、
66
bona
te 稳定剂
67 天然胡萝卜素 08.
147 na
tur
alc
aro
tene — 着色剂
68 甜菜红 08.
101 be
etr
ed 162 着色剂
微晶纤维素 02.
005 mi
cro
crs
yta
lli
n c
ell
u- 460
i 抗结剂、增稠剂、稳
69
l
ose 定剂
辛烯基琥珀酸淀粉钠 10.
030 s
odi
um s
tar
ch 1450 乳化剂
70
o
cteny
lsuc
cina
te
71 氧化淀粉 20.
030 ox
idi
zeds
tar
ch 1404 增稠剂
氧化羟丙基淀粉 20.
033 ox
idi
zed — 增稠剂
72
hyd
roxyp
ropy
lst
arch
乙酰化单、双甘油脂肪酸酯 10.
027 a
cet
yla
ted mono
- and 472a 乳化剂
d
igl
yce
ride (
ace
ticand
73
f
att
y a
cid e
ste
rs o
f
l
gyc
erl)
o
116
GB 2760—2014
2 (续)
表 A.
74 乙酰化二淀粉磷酸酯 20.
015 a
cet
yla
ted 1414 增稠剂
d
ist
archpho
spha
te
75 乙酰化双淀粉己二酸酯 20.
031 a
cet
yla
tedd
ist
archad
i- 1422 增稠剂
pa
te
s, ca。
a
生产菌株分别为 Mon
ili
ell
apo
lli
ni Tri
cho
spo
ron
ide
smegach
ili
ens
is 和解脂假丝酵母Candidal
ipo
lyt
i
表 A.
3 按生产需要适量使用的食品添加剂所例外的食品类别名单
食品分类号食品名称
01.
01.
01 巴氏杀菌乳
01.
01.
02 灭菌乳
01.
02.
01 发酵乳
01.
03.
01 乳粉和奶油粉
01.
05.
01 稀奶油
02.
01 基本不含水的脂肪和油
02.
02.
01.
01 黄油和浓缩黄油
04.
01.
01 新鲜水果
04.
02.
01 新鲜蔬菜
04.
02.
02.
01 冷冻蔬菜
04.
02.
02.
06 发酵蔬菜制品
04.
03.
01 新鲜食用菌和藻类
04.
03.
02.
01 冷冻食用菌和藻类
06.
01 原粮
06.
02 大米及其制品
06.
03.
01 小麦粉
06.
03.
02.
01 生湿面制品(如面条、饺子皮、馄饨皮、烧麦皮)
06.
03.
02.
02 生干面制品
06.
04.
01 杂粮粉
08.
01 生、鲜肉
09.
01 鲜水产
09.
03 预制水产品(半成品)
10.
01 鲜蛋
10.
03.
01 脱水蛋制品(如蛋白粉、蛋黄粉、蛋白片)
10.
03.
03 蛋液与液态蛋
117
GB 2760—2014
3 (续)
表 A.
11.
01.
01 白糖及白糖制品(如白砂糖、绵白糖、冰糖、方糖等)
11.
01.
02 其他糖和糖浆[如红糖、赤砂糖、冰片糖、原糖、果糖(蔗糖来源)、糖蜜、部分转化糖、槭树糖浆等]
11.
03.
01 蜂蜜
12.
01 盐及代盐制品
12.
09 香辛料类
13.
01 婴幼儿配方食品
13.
02 婴幼儿辅助食品
14.
01.
01 饮用天然矿泉水
14.
01.
02 饮用纯净水
14.
01.
03 其他类饮用水
14.
02.
01 果蔬汁(浆)
14.
02.
02 浓缩果蔬汁(浆)
15.
03.
01 葡萄酒
16.
02.
01 茶叶、咖啡
118
GB 2760—2014
附录 B
食品用香料使用规定
B.
1 食品用香料、香精的使用原则
1.
B.1 在食品中使用食品用香料、香精的目的是使食品产生、改变或提高食品的风味。食品用香料一
般配制成食品用香精后用于食品加香,部分也可直接用于食品加香。食品用香料、香精不包括只产生甜
味、酸味或咸味的物质,也不包括增味剂。
1.
B.2 食品用香料、香精在各类食品中按生产需要适量使用,表 B.
1 中所列食品没有加香的必要,不得
添加食品用香料、香精,法律、法规或国家食品安全标准另有明确规定者除外。除表 B.1 所列食品外,其
他食品是否可以加香应按相关食品产品标准规定执行。
1.
B.3 用于配制食品用香精的食品用香料品种应符合本标准的规定。用物理方法、酶法或微生物法
(所用酶制剂应符合本标准的有关规定)从食品(可以是未加工过的,也可以是经过了适合人类消费的传
统的食品制备工艺的加工过程)制得的具有香味特性的物质或天然香味复合物可用于配制食品用香精。
注:天然香味复合物是一类含有食用香味物质的制剂。
1.
B.4 具有其他食品添加剂功能的食品用香料,在食品中发挥其他食品添加剂功能时,应符合本标准
的规定。如:苯甲酸、肉桂醛、瓜拉纳提取物、双乙酸钠 (又名二醋酸钠)、琥珀酸二钠、磷酸三钙、氨基
酸等。
1.
B.5 食品用香精可以含有对其生产、贮存和应用等所必需的食品用香精辅料(包括食品添加剂和食
品)。食品用香精辅料应符合以下要求:
a) 食品用香精中允许使用的辅料应符合相关标准的规定。在达到预期目的的前提下尽可能减少
使用品种。
b) 作为辅料添加到食品用香精中的食品添加剂不应在最终食品中发挥功能作用,在达到预期目
的的前提下尽可能降低在食品中的使用量。
1.
B.6 食品用香精的标签应符合相关标准的规定。
1.
B.7 凡添加了食品用香料、香精的食品应按照国家相关标准进行标示。
B.
2 食品用香料名单
2.
B.1 食品用香料包括天然香料和合成香料两种。
2.
B. 2。
2 允许使用的食品用天然香料名单见表 B.
2.
B. 3。
3 允许使用的食品用合成香料名单见表 B.
表 B.
1 不得添加食品用香料、香精的食品名单
01.
01.
01 巴氏杀菌乳
01.
01.
02 灭菌乳
01.
02.
01 发酵乳
01.
05.
01 稀奶油
119
GB 2760—2014
1 (续)
表 B.
02.
01.
01 植物油脂
02.
01.
02 动物油脂(包括猪油、牛油、鱼油和其他动物脂肪等)
02.
01.
03 无水黄油,无水乳脂
04.
01.
01 新鲜水果
04.
02.
01 新鲜蔬菜
04.
02.
02.
01 冷冻蔬菜
04.
03.
04.
03.
02.
06.
01 原粮
06.
02.
01 大米
06.
03.
01 小麦粉
06.
04.
01 杂粮粉
06.
05.
01 食用淀粉
08.
01 生、鲜肉
09.
01 鲜水产
10.
01 鲜蛋
11.
01 食糖
11.
03.
01 蜂蜜
12.
13.
01 婴幼儿配方食品a
14.
01.
14.
01.
02 饮用纯净水
14.
01.
16.
02.
01 茶叶、咖啡
a
较大婴儿和幼儿配方食品中可以使用香兰素、乙基香兰素和香荚兰豆浸膏 (提取物 ),最大使用量分别为
5 mg/100 mL、
5mg/100mL 和按照生产需要适量使用,其中 100mL 以即食食品计,生产企业应按照冲调比例
折算成配方食品中的使用量;婴幼儿谷类辅助食品中可以使用香兰素,最大使用量为 7 mg/100g,其中 100g
以即食食品计,生产企业应按照冲调比例折算成谷类食品中的使用量;凡使用范围涵盖 0 至 6 个月婴幼儿配方
食品不得添加任何食品用香料。
120
GB 2760—2014
表 B.
2 允许使用的食品用天然香料名单
序号编码香料中文名称香料英文名称 FEMAa 编号
1 N001 丁香叶油 Cl
ovel
eafo
il(
Eugen
i )
a spp. 2325
2 N002 丁香花蕾酊(提取物) Cl
ovebudt
inc
tue(
r ex
tra
ct)(
Eugen
i )
a spp. 2322
3 N003 丁香花蕾油 Cl
ovebudo
il(
Eugen
i )
a spp. 2323
4 N004 罗勒油 Ba
silo
il(
Ocimumba
sil
i )
cum L. 2119
5 N005 八角茴香油 An
ises
taro
il(
Ill
ici
umv
erum Hook,
F.) 2096
CommonJ
asmi
nor
angec
onc
ree (Mur
t raya
6 N006 九里香浸膏 —
pan
icu
laa)
t
7 N007 广藿香油 Pa
tchou
lio
il(
Pogo
stemoncab
lin) 2838
8 N008 万寿菊油 Tage

teso
il(
Tage
te )
sspp. 3040
t s-Ane
ran tho
le
9 N009 大茴香脑 2086
An
isec
ampho
r
10 N010 小豆蔻油 Ca
rdamomo
il(
Ell
etar
iacardamomum ) 2241
Ca
rdamom t
inc
tue (El
r let
ari
a cardamo
-
11 N011 小豆蔻酊 2240
mum )
12 N012 小茴香酊 Fenne

lti
nct
ure(
Foen
icu
lumvu e Mi
lgar l )
l. —
13 N013 山苍子油 Li
tseacub
eba be
rr i
yol 3846
14 N014 山楂酊 Hawt

hor
nfr
uitt
inc
tue(
r Cra
t )
sspp.
aegu —
15 N015 大蒜油 Ga
rli
col(
i Al
liums
at )
vum L.
i 2503
16 N016 大蒜油树脂 Ga
rli
col
eor
esn(
i Al
liums
at )
vum L.
i —
17 N017 天然康酿克油 Cogna

col,g
i reen 2331
18 N018 天然薄荷脑 L-Men

t l,na
ho tur
al 2665
19 N019 云木香油 Co
stusr
ooto
il(
Sau
ssur
e anke)
appa Cl
sl 2336
20 N020 月桂叶油 Bay,swe

et,o
il(
Lauru
sno
bil
i )
s L. 2125
21 N021 乌梅酊 Wume

iti
nct
ure( smume)
Prunu —
22 N022 布枯叶油 Buchul

eave
sol(
i Bar
o )
sma spp. 2169
23 N023 可可酊 Co
coat
inc
tue(
r The
obomacacao Li
r )
nn. —
Co
coa husk t
inc
tue (Th
r eob
roma cacao
24 N024 可可壳酊 —
L
i )
nn.
Ch
ina na
rdo
sta
chy
s o
il (Nardo
stachys
25 N025 甘松油 —
ch
inen
sis Ba
ta )
l.
26 N026 甘草酊 L
ico
ric
eti
nct
ure(
Glycyr
rh )
za spp.
i 2628
27 N027 甘草流浸膏 L
ico
ric
eex
tra
ct(
Glycyr
rh )
za spp.
i 2628
121
GB 2760—2014
2 (续)
表 B.
28 N028 冬青油 Wi
nte
rgr
eeno
il(
Gau
lthe
riapr
ocumb
en )
s L. 3113
29 N029 白兰花油 Mi
che
liaa
lbaf
lowe
roi
l 3950
30 N030 白兰叶油 Mi
che
liaa
lbal
eafo
il 3950
31 N031 白兰花净油 Mi
che
liaa
lbaf
lowe
rabs
olu
te 3950
32 N032 白兰花浸膏 Mi
che
liaa
lbaf
lowe
rconc
ret
e 3950
33 N033 白芷酊 Ange

licadahur
icat
inc
tur
e —
L
imeo
il[
Cit
rusauran
tio
fla (Chr
i istman)
34 N034 白柠檬油 2631
Swi
nge]
l
35 N035 白柠檬萜烯 L
imeo
ilt
erpene —
36 N036 生姜油树脂 Gi
nge
rol
eor
esn(
i Zi
ngi
bero
ffi
cina
le Ros
c.) 2523
37 N037 肉豆蔻油 Nu
tmego
il(
Myr
ist
icaf s Hou
ragran t )
t. 2793
38 N038 肉豆蔻酊 Nu
tme
gti
nct
ure(
Myr
ist
icaf
ragr
ans Hou
t )
t. —
39 N039 中国肉桂油 Ca
ssi
aol(
i Ci
nnamomumca
ssaB
i ume)
l 2258
Ca
ssi
aba
rkt
inc
tue(
r ex
tra
ct)(
Cinnamomum
40 N040 中国肉桂皮酊(提取物) 2257
ca
ssaB
i ume)
l
41 N041 红茶酊 B
lackt
eat
inc
tue(
r Came
lli
asi
nen
sis) —
42 N042 印蒿油 Davanao

il(
Art
emi
siapa
ll s Wa
en l )
l. 2359
T
olub
als
amt
inc
tue(
r e
xtr
act)(
Myr
oxy
lon
43 N043 吐鲁酊(提取物) 3069
s )
pp.
44 N044 吐鲁香膏 To
luba
lsamgum (
Myr )
on spp.
oxyl 3070
45 N045 豆豉酊 Soyabe

anf
ermen
tedt
inc
tur
e —
46 N046 杜松籽油(又名刺柏子油) Jun

ipe
rbe
rr i
yol(
Jun
ipe
rusc
ommun
i )
s L. 2604
47 N047 芫荽籽油 Co
riande
rol(
i Co
riandrums
at )
vum L.
i 2334
48 N048 芹菜花油 Ce
ler
yfl
owe
rol(
i Api
um grav
eol
en )
s L. —
49 N049 芹菜籽油 Ce
ler
yse
edo
il(
Api
um grav
eol
en )
s L. 2271
50 N050 牡荆叶油 Vi
texcannab
ifo
lial
eafo
il —
Gr
ape
fru
ito
il,exp
res
sed (
Cit
rus paradi
si
51 N051 圆柚油 2530
Ma
c )
t.
122
GB 2760—2014
2 (续)
表 B.
序号编码香料中文名称香料英文名称 FEMA 编号
52 N052 苍术脂(又名苍术硬脂,苍术油) At
rac
tyl
ode
sol(
i At
rac
tyl
ode
sl ea)
anc —
Ch
ine
se da
te (c
ommon Ju
jube) t
inc
tur
e
53 N053 枣子酊 —
(
Ziz sjujuba Mi
iphu l )
l.
54 N054 玫瑰油 Ro
seo
il(
Ro )
a spp.
s 2989
55 N055 玫瑰净油 Ro
seabs
olu
te(
Ro )
a spp.
s 2988
56 N056 玫瑰浸膏 Ro
sec
onc
ree(
t Ro
s )
a spp. —
57 N057 鸢尾浸膏 Or
risc
onc
ree(
t Ir
isf
lor
ent
i )
na L. 2829
58 N058 鸢尾脂(又名鸢尾凝脂) Or
risr
ootex
tra
ct(
Iri
sfl
oren
ti )
na L. 2830
Chr
ysan
themum HangZhouf
lowe
rol(
i Den
-
59 N059 杭白菊花油 dran
thema mo
rio
flum o
i r Chry
san
themum —
mo
rio
flum )
i
Chr
ysan
themum Hang Zhouf
lowe
rex
tra
ct
60 N060 杭白菊花浸膏(又名杭菊花流浸膏) (
Dendran
thema mo
rio
flum o
i rChry
san
the
- 4689
mum mo
rio
flum )
i
61 N061 枫槭油 Map

leo
il(
Ac )
rspp.
e —
62 N062 枫槭浸膏 Map

lec
onc
ree(
t Ac
e )
rspp. —
63 N063 岩蔷薇浸膏(又名赖百当浸膏) Labdanumex

tra
ct(
Cis
tusl
adan
ife
rus) 2610
64 N064 咖啡酊 Co
ffe
eti
nct
ure(
Cof
fe )
espp. —
Luohanf
ruitt
inc
ture [
Sira
iti
a gr
osv
eno
rii
65 N065 罗汉果酊 —
(Swing
l )
e C.J
eff
rey]
66 N066 金合欢浸膏 Ca
ssi
econc
ree(
t Acac
iaf
arne
siana Wi
ll )
d. —
Yl
angy
lango
il(
Canangaodo
raa Hook.
t f.
67 N067 依兰依兰油 3119
s)
andThoma
68 N068 大花茉莉净油 Ja
smi
num grandi
flrum abso
o lut
e 2598
69 N069 大花茉莉浸膏 Ja
smi
num grandi
flrum conc
o ret
e 2599
70 N070 小花茉莉净油 Ja
smi ambacabso
nums lut
e —
71 N071 小花茉莉浸膏 Ja
smi ambacconc
nums ret
e —
Sa
rcoda
ctl
yiso
il(
Cit
ru ca va
s medi r.Sar
co-
72 N072 佛手油 3899
dac
tyl
is Swi
nge)
l
123
GB 2760—2014
2 (续)
表 B.
Ange
lic
aroo
tti
nct
ure(
ext
rat) (
c Ange
lica
73 N073 圆叶当归根酊(又名独活酊) 2087
ar
change
li )
ca L.
74 N074 洋葱油 On
iono
il(
All
i )
epa L.
umc 2817
75 N075 生姜油 Gi
nge
rol(
i Zi
ngi
bero
ffi
cina
le Ros
c.) 2522
76 N076 姜黄油 Tu
rme
rico
il(
Cur )
onga L.
cumal 3085
77 N077 姜黄油树脂 Tu
rme
rico
leo
res
in(
Cur )
onga L.
cumal 3087
78 N078 姜黄浸膏 Tu
rme
ricex
tra
ct(
Cur )
onga L.
cumal 3086
Fenug
reek t
inc
tue (
r ext
rat) (Tr
c igone
lla
79 N079 葫芦巴酊 2485
o
fenum grae )
cum L.
80 N080 玳玳花油 Da
ida
ifl
owe
rol(
i Ci
tru
sau
ran
ti ‘
um L.Da
idi’)
a 2771
Da
ida
ifl
owe
rconc
ree(
t Ci
tru
sauran
tium L.
81 N081 玳玳花浸膏 2771
‘
Dai
dai’)
82 N082 玳玳果油 Da
ida
ifr
uito
il(
Cit
rusau
ran
ti ‘
um L.Da
idi’)
a 2771
Pumme
lope
elo
il[
Cit
ru s(
sgrandi )Os
L. -
83 N083 柚皮油 —
ck]
be
84 N084 柏木叶油(北美香柏) Ceda

rle
afo
il(
Thujao
cciden
tal
i )
s L. 2267
85 N085 枯茗籽油(又名孜然油) Cumi

nse
edo
il(
Cumi )
num L.
numcymi 2343
86 N086 柠檬油 Lemono

il[
Cit
ru imon (
sl L.)Bu
rm.]
f. 2625
Lemono
il,t
erpene
les[
s Ci
tru
slimon (
L.)
87 N087 无萜柠檬油 2626
Bu
rm.
f.]
88 N088 柠檬油萜烯 Te
rpene
sofl
emono
il —
Pe
tit
gra
inl
emon o
il [Ci
tru
slimon (L.
)
89 N089 柠檬叶油 2853
Bu
rm.
f.]
Lemong
ras
sol(
i Cymb
opogonc
itra
tus DC.
90 N090 柠檬草油 2624
andC.
flexuo
sus)
Ga
rden
iaf
lowe
rconc
ree(
t Garden
iaja
smi
-
91 N091 栀子花浸膏 —
no s El
ide ls)
i
92 N092 树兰花油 Agl

aiaodo
raaf
t l
owe
roi
l —
124
GB 2760—2014
2 (续)
表 B.
93 N093 树兰花酊 Agl

aiaodo
raaf
t l
owe
rti
nct
ure —
94 N094 树兰花浸膏 Agl

aiaodo
raaf
t l
owe
rconc
ret
e —
95 N095 树苔净油 Tr
eemo
ssabs
olu
te(
Eve
rni
afur
f eae)
urac —
96 N096 树苔浸膏 Tr
eemo
ssc
onc
ree(
t Ev
ern
iaf
ur eae)
urac
f —
Ge
ran
iumo
il(
ger
ani
umr
oseo
il)(
Pel
argo
-
97 N097 香叶油(又名玫瑰香叶油) 2508
n
ium grav
eol
ens L’He
r)
98 N098 除萜香叶油 Ge
ran
iumo
ilt
erpene
les
s 2508
99 N099 香风茶油(又名香茶菜油) Xi
angFengchao
il(
Rabdo
si )
a spp. —
Be
rgamo
tol(
i Ci
tru
s auran
tium L.
subsp.
100 N101 香柠檬油 2153
b
e a)
rgami
101 N102 香根油 Ve

rti
vero
il(
Vet
ive
riaz
izan
io s Na
ide )
sh. —
102 N103 香根浸膏 Ve

rti
verc
onc
ree(
t Ve
tiv
eri
azi
zan
ioi
des Na
s )
h. —
103 N104 香荚兰豆酊 Van

ill
abe
ant
inc
tue(
r Van
il )
a spp.
l 3105
104 N105 香荚兰豆浸膏(提取物) Va

nil
lab
eanc
onc
ree(
t e
xtr
act)(
Van
ilas
l )
pp. 3105
105 N106 香附子油 Cype

ruso
il(
Cupr
ess
uss
empe
rvi
r s)
en —
106 N107 香葱油 Ch

ive
sol(
i Al
liums
cho
enopra
sum ) —
107 N108 香紫苏油 Cl

ar ageo
ys il(
Sal
vias
clar )
ea L. 2321
108 N109 香榧子壳浸膏 To

rr sshe
eyagrandi llc
onc
ret
e —
109 N110 橘子油 Manda

rino
il(
Cit
rusr
eti
cul
ataB
l o)
anc 2657
110 N111 除萜橘子油 Manda

rino
il,
ter
pene
les
s —
111 N112 酒花酊 Hop

sti
nct
ure(
ext
rat)(
c Humu
lusl
upu
lu )
s L. 2578
112 N113 酒花浸膏 Hopsex

tra
ct,
sol
id(
Humu
lusl
upu
lu )
s L. 2579
113 N114 桉叶油(蓝桉油) Euc

al t
ypuso
il(
Euca
lypt
usgl
obu
lus Lab
ile)
l 2466
114 N115 海狸酊 Ca

sto
reumt
inc
tue(
r ex
tra
ct)(
Cas
to )
rspp. 2261
115 N116 斯里兰卡肉桂皮油 C

innamonba
rko
il(
Ci )
nnamomum spp. 2291
116 N117 斯里兰卡肉桂叶油 C

innamonl
eafo
il(
Ci )
nnamomum spp. 2292
117 N118 桂花净油 Osman

thu
sf sf
ragran l
owe
rabs
olu
te 3750
118 N119 桂花酊 Osman

thu
sf sf
ragran l
owe
rti
nct
ure —
119 N120 桂花浸膏 Osman

thu
sf sf
ragran l
owe
rconc
ret
e —
120 N121 桂圆酊 Longant

inc
tue(
r Eupho
ri ongana)
al —
121 N122 留兰香油 Spe

armi
nto
il(
Men
thaspi
caa)
t 3032
122 N123 核桃壳提取物 Wa

lnu
thu
llex
tra
ct(
Jugl
an )
sspp. 3111
Common wh
itej
asmi
nef
lowe
rab
sol
ute(
Jas
-
123 N124 素方花净油 —
mi
numo
ffi
cina
l )
e L.
124 N125 桦焦油 B

irchswe
eto
il(
Bet
ulal
en )
a L.
t 2154
125
GB 2760—2014
2 (续)
表 B.
125 N126 蚕豆花酊 Br

oadb
eanf
lowe
rti
nct
ure(
Vic
iaf
abaL
i )
nn. —
Gr
eent
eat
inc
tue(
r Theas
inen
siso
rCame
lli
a
126 N127 绿茶酊 —
s
inen
sis)
127 N128 野玫瑰浸膏 Wi

ldr
osec
onc
ree(
t Ro
sa mu
lti
flra)
o —
Fenne
lol,
i swe
et(
Foen
icu
lum vu e Mi
lgar ll.
128 N129 甜小茴香油 2483
va
r.du
lce D.
C.)
129 N130 甜叶菊油 St

evi
are ana o
baudi il —
130 N131 甜橙油 Or

angeo
il[
Cit
russ
inen
sis(
L.)Osbe
ck] 2821
Or
angeo
il,
ter
pene
les[
s Ci
tru
ssi
nen
sis(
L.)
131 N132 除萜甜橙油 2822
ck]
Osbe
132 N133 甜橙油萜烯 Te

rpene
sofo
rangeo
il —
Ch
ico
r on
yc c
ree(
t e
xtr
act)(
Cic
hor
iumi
ntyb
us
133 N134 菊苣浸膏 2280
)
L.
134 N135 晚香玉浸膏 Tube

ros
econc
ree(
t Po
lian
the
stub
ero
sa) —
135 N136 紫罗兰叶浸膏 Vi

ole
tle
afc
onc
ree(
t Vi
olaodo
raa)
t 3110
136 N137 椒样薄荷油 Peppe

rmi
nto
il(
Men
thapipe
ri )
a L.
t 2848
137 N138 黑加仑酊 B

lackcu
rran
tti
nct
ure(
Rib
e )
igrum L.
sn 2346
138 N139 黑加仑浸膏 B

lackcu
rran
tconc
ree(
t Ri
be )
igrum L.
sn 2346
139 N140 槐树花净油 Sopho

rajapon
icaf
lowe
rabs
olu
te —
140 N141 槐树花浸膏 Sopho

rajapon
icaf
lowe
rconc
ret
e —
141 N142 辣椒酊 Ca

psi
cumt
inc
tue(
r e
xtr
act)(
Cap
sium s
c )
pp. 2233
142 N143 辣椒油树脂(又名灯笼辣椒油树脂) Pap

rikao
leo
res
in(
Caps
i )
cumannuum L. 2834
143 N144 愈疮木油 Gua

iacwoodo
il(
Bul
nes
ias
armi
eni Lo
t r.) 2534
144 N145 缬草油 Va

ler
ianr
ooto
il(
Val
eri
anao
ffi
cina
li )
s L. 3100
145 N146 墨红花净油 Ro

sec
rims
ongl
oryf
lowe
rabs
olu
te —
146 N147 墨红花浸膏 Ro

sec
rims
ongl
oryf
lowe
rconc
ret
e —
147 N149 橙叶油 Pe

tit
gra
inb
iga
radeo
il(
Cit
rusauran
ti )
um L. 2855
148 N150 亚洲薄荷油 Men

thaarv
ens
iso
il(
Cor
nmi
nto
il) 4219
149 N151 亚洲薄荷素油 Men

thaarv
ens
iso
il,
par
tia
llydemen
tho
liz
ed —
150 N152 檀香油 Sanda

lwoodo
il(
San
tal
uma
l )
bum L. 3005
151 N153 薰衣草油 Lavende

rol(
i Lavandu
laangu
sti
fol
ia) 2622
152 N154 头状百里香油(又名西班牙牛至油) Or

iganumo
il(
Thymu
scapi
tat
us) 2828
Ko
lasnu
tex
tra
ct(
Col
aacumi
nae Scho
t tte
t
153 N155 可乐果提取物 2607
)
EndL.
154 N156 加州胡椒油 Sch

inusmo
lleo
il(
Sch
inu
smo
ll )
e L. 3018
126
GB 2760—2014
2 (续)
表 B.
155 N157 卡黎皮油 Ca

sca
ril
laba
rko
il(
Cro
t )
on spp. 2255
156 N158 百里香油 Thymeo

il(
Thymu
svu
lgar
iso
rz )
s L.
igi 3064
157 N159 奶油发酵起子蒸馏物(黄油蒸馏物) Bu

tte
rst
art
ersd
ist
il
lat
e 2173
Canangao
il(
Canangaodo
raa Hook.F.
t and
158 N160 卡南伽油 2232
Thoms)
La
ure
lle
ave
sex
tra
ct/o
leo
res
in(
Lau
rusn
obi
lis
159 N161 月桂叶提起物/油树脂 2613
)
L.
Gi
nge
rex
tra
ct(
Ginge
rconc
ret
e.)(Zi
ngi
ber
160 N162 生姜提取物(生姜浸膏) 2521
o
ffi
cina
le)
161 N163 白栎木屑提取物 Oakch

ipsex
tra
ct(
Que
rcu
sa )
ba L.
l 2794
162 N164 龙蒿油 Es

tragono
il(
Art
emi
siadracuncu
lu )
s L. 2412
Campho
rol,
i wh
ite[
Cinnamomumcampho
ra
163 N165 白樟油 2231
(
L.)Pr
esl]
164 N166 肉豆蔻衣油 Ma

ceo
il(
Myr
ist
icaf s Hou
ragran t )
t. 2653
165 N167 众香叶油 P

imen
tol
eafo
il(
Pimen
tao
ffi
cina
lis Li
nd )
l. 2901
Sage o
il,Span
ish (
Sal
vial
avandu
lae
fol
ia
166 N168 西班牙鼠尾草油 3003
)
VahL.
167 N169 红橘油 Tange

rineo
il(
Cit
rusr
eti
cul
ataB
l o)
anc 3041
168 N170 杂薰衣草油 Lavand

ino
il(
Lavandu
l ida)
ahydr 2618
169 N171 杏仁油 Ap

ric
otKe
rne
lol(
i Prunu
sarmen
i )
aca L. 2105
170 N172 苏合香油 S

tyr
axo
il(
Li )
idambarspp.
qu —
171 N173 苏合香提取物 S

tyr
axex
tra
ct(
Li )
idambarspp.
qu 3037
172 N174 长角豆油 Lo

cus
tbe
ano
il(
Cera
ton
ias
il )
qua L.
i —
173 N175 角豆提取物 Ca

robbe
anex
tra
ct(
Cera
ton
ias
il )
qua L.
i 2243
174 N176 皂树皮提取物 Qu

ill
aia(
Qui
llajas
aponar
ia Mo
lina) 2973
175 N177 乳香油 Ol

ibanumo
il(
Boswe
ll )
a spp.
i 2816
176 N178 没药油 My

rrho
il( )
ra spp.
Commipho 2766
177 N179 良姜根提取物 Ga

langa
lroo
tex
tra
ct(
Alpi
ni )
a spp. 2499
178 N180 苏格兰松油 P

ineo
il,
sco
tch (
Pinu
ssyl
ves
tr )
s L.
i 2906
Fenne
lol,(
i common)(
Foen
icu
lum vu
lgar
e
179 N181 小茴香油(又名普通小茴香油) 2481
Mi
ll)
180 N182 苦杏仁油 Almondo

il,
bit
ter(
Prunu
samygda
lus) 2046
181 N183 阿魏油 As

afoe
tidao
il(
Feru
laa
sao
fe )
ida L.
t 2108
Ca
ssie abs
olu
te [Ac
aci
afarne
siana (L.
)
182 N184 金合欢净油 2260
Wil
ld.]
183 N185 欧芹叶油 Pa

rsl
eyl
eafo
il(
Pet
ros
eli
numc
rispum ) 2836
127
GB 2760—2014
2 (续)
表 B.
184 N186 松针油 P

inene
edl
eol(
i Ab
ie )
sspp. 2905
185 N187 波罗尼花净油 Bo

ron
iaa
bso
lue(
t Bo
ron
iamega
stgma Ne
i es) 2167
186 N188 玫瑰木油 Bo

isder
oseo
il(
Ani
bar
osae ra Ducke)
odo 2156
Pa
lma
ros
aol[
i Cymb
opogo
n ma
rti
ni (Roxb.
)
187 N189 玫瑰草油 2831
S
taf]
p
188 N190 香茅油 C

itr
one
llao
il(
Cymb s Rend
opogonnardu le) 2308
189 N191 迷迭香油 Ro

sema
r i
yol(
Ros
emar
inu
sof
fic
ina
li )
s L. 2992
190 N192 香脂冷杉油 Ba

lsamf
iro
il[
Abi
esba
lsamea (
L.)Mi
l ]
l. 2114
Ba
lsam f
iro
leo
res
in[
Abi
esba
lsamea (L.
)
191 N193 香脂冷杉油树脂 2115
Mi
l ]
l.
192 N194 胡萝卜籽油 Ca

rro
tse
edo
il(
Daucu
scar
ot )
a L. 2244
Chamomi
lef
lowe
rol (Roman)(
i Ant
hemi
s
193 N195 春黄菊花油(罗马) 2275
no
bil
i )
s L.
Ch
amomi
lef
lowe
rab
sol
ute(
ext
rat)(
c n)
Roma
194 N196 春黄菊花净油(提取物)(罗马) 2274
(
Ant
hemi
sno
bil
i )
s L.
Ca
sca
rab
itt
erl
esse
xtr
act(
Rhamnu
spu
rsh
iana
195 N197 药鼠李提取物 2253
)
DC.
196 N198 荜澄茄油 Cubebo

il(
Pipe
rcub
eba L.
f.) 2339
197 N199 胡薄荷油(又名唇萼薄荷油) Penny

roya
lol(
i Men
thapu
l )
um L.
egi 2839
198 N200 欧当归油 Lovageo

il(
Lev
ist
icumo
ffi
cina
l )
e Koch. 2651
199 N201 夏至草提取物 Ho

rehoundex
tra
ct(
Mar
rub
iumvu )
e L.
lgar 2581
200 N202 莫哈弗丝兰提取物 Yuc

camohaveex
tra
ct( )
ca spp.
Yuc 3121
201 N203 海草(藻)提取物 Ke

lp(
Lami
nar
ia andKe
reo
cys
ti )
sspp. 2606
202 N204 海索草油 Hy

ssopo
il(
Hys
sopu
sof
fic
ina
li )
s L. 2591
203 N205 莳萝草油(又名莳萝油) Di

llhe
rbo
il(
Ane
thum grav
eol
ens) 2383
204 N206 秘鲁香脂 Ba

lsampe
ru(
Myr
oxyl
onpe
rerae Kl
i otz
sch) 2116
205 N207 格蓬油 Ga

lbanumo
il(
Feru
laga
lban
ifua)
l 2501
206 N208 脂檀油 Amy

riso
il(
Amyr
isba
lsami
fe )
ra L. —
Mimo
sa abs
olu
te (Ac
aci
a de
cur
r s Wi
en ll.
207 N209 银白金合欢净油(又名含羞草净油) 2755
Va
r.dea
lba
ta)
El
derf
lowe
rabs
olu
te(
Sambucu
scanaden
sis
208 N210 接骨木花净油 —
L.
andS. )
igra L.
n
Maro
jram oil,swet [Maj
e orana hor
ten
sis
209 N211 甘牛至油 2663
Moench (
Origanum maj
orana L.)]
210 N212 黄龙胆根提取物 Gen

tianr
ootex
tra
ct(
Gen
tianal
ut )
ea L. 2506
211 N213 黄葵籽油 Amb

ret
tes
eedo
il(
Hib
iscu
sab
elmo
s )
sL.
chu 2051
128
GB 2760—2014
2 (续)
表 B.
Che
rryba
rkex
tra
ct(
wid)(
l Prunu
sse
rot
ina
212 N214 野黑樱桃树皮提取物 2276
Ehr
h.)
213 N215 黑胡椒油 Peppe

rol,
i b
lack (
Pipe
rn )
igrum L. 2845
214 N216 葛缕籽油 Ca

raways
eedo
il( )
i L.
Carumcarv 2238
215 N217 榄香香树脂 El

emir
esi
nod(
i Canar
ium s )
sp. 2407
Immo
rte
lleex
tra
ct (He
lichrys
umangu
sti
fo-
216 N218 蜡菊提取物 2592
l
i )
um DC.
217 N219 蜜蜂花油 Ba

lmo
il(
Mel
iss
aof
fic
ina
li )
s L. 2113
218 N220 d-樟脑 d-Campho

r 2230
Or
angef
lowe
rabs
olu
te(
Cit
rusauran
tium L.
219 N221 橙花净油 2818
amara)
subsp.
220 N222 柚苷(柚皮甙提取物) Na

ring
inex
tra
ct(
Cit
rusparadi
si Ma
c )
f. 2769
221 N223 穗薰衣草油 Sp

ikel
avende
rol(
i Lavandu
lal
ati
fol
i )
a L. 3033
222 N224 鹰爪豆净油 Gene

tabs
olu
te(
Spar
ti )
eum L.
umjunc 2504
223 N225 玳玳果皮油 Da

ida
ipe
elo
il(
Cit
rusauran
ti ‘
um L.Da
i i’)
da 3823
Or
ange o
il,swe
et,c
old p
res
sed [Ci
tru
s
224 N226 甜橙油(橙皮压榨法) 2825
s
inen
sis(
L.)o ck]
sbe
Bushr
edpeppe
rol
eor
esn(
i Caps
icumf
rut
es-
225 N227 小米辣椒油树脂 2234
c
en )
s L.
226 N228 丁香茎油 Cl

oves
temo
il(
Eugen
i )
a spp. 2328
227 N229 大茴香油(又名茴芹油) An

iseo
il(
Pimpi
nel
laan
is )
um L. 2094
228 N230 l-天冬酰胺 l-Aspa

rag
ine —
Ma
teabs
olu
te/ex
tra
ct(
Ilex paraguar
ien
sis
229 N231 巴拉圭茶净油/提取物 —
S
t.Hi
l.)
230 N232 白山核桃树皮提取物 Hi

cko
ryba
rkex
tra
ct( )
Carya spp. 2577
231 N233 瓜拉纳提取物 Gua

ranaex
tra
ct(
Pau
lli
niacupana HBK) 2536
232 N235 白百里香油 Thymeo

il,
whi
te(
Thymu )
s L.
szygi 3065
233 N236 白胡椒油 Peppe

rol,
i wh
ite(
Pipe
rn )
igrum L. 2851
234 N237 白胡椒油树脂 Peppe

rol
eor
esn,
i wh
ite(
Pipe
rn )
igrum L. 2852
235 N238 白康酿克油 Cogna

col,
i wh
ite 2332
236 N239 白脱酯 Bu

tte
res
ter
s 2172
237 N240 白脱酸 Bu

tte
rac
ids 2171
238 N241 众香果油 P

imen
tao
il(
Pimen
tao
ffi
cina
lis) 2018
239 N242 安息香树脂 Ben

zoi
nre
sino
id(
Styraxt
onk
inen
sisP
ier
re) 2133
240 N243 当归籽油 Ange

lic
ase
edo
il(
Ange
licaar
changl
i )
ca L. 2090
129
GB 2760—2014
2 (续)
表 B.
241 N244 当归根油 Ange

lic
aroo
tol(
i Ange
licaar
change
li )
ca L. 2088
Ma
ceo
leo
res
in/ex
tra
ct (Myr
ist
icaf
ragran
s
242 N245 肉豆蔻衣油树脂/提取物 2654
Hou
tt)
Bayl
e s,we
ave stI
ndan,ex
i tra
ct (Pime
nta
243 N246 西印度月桂叶提取物 2121
ac
riskos
tel)
Bayl
e s,We
ave stI
ndan,
i oil(
Pimen
taac
ris
244 N247 西印度月桂叶油 2122
ko
stl)
e
245 N248 L
-阿拉伯糖(原名称为l-阿戊糖) L
-Ar
abi
nos
e 3255
246 N249 阿拉伯胶 Ar

abi
cgum 2001
247 N250 欧当归提取物 Lovageex

tra
ct(
Lev
ist
icumo
ffi
cina
le Koch) 2650
248 N251 欧芹油树脂 Pa

rsl
eyo
leo
res
in(
Pet
ros
el )
num spp.
i 2837
249 N252 油酸 Ol
eica
cid 2815
Qua
ssi
a ex
tra
ct [Pi
cra
sma exc
ela (
s )
sw.
250 N253 苦木提取物 2971
l
panch.
Qua
ssi ]
aamara L.
251 N254 苦橙叶净油 Or

angel
eafabs
olu
te(
Cit
rusauran
ti )
um L. 2820
252 N255 苦橙油 Or

angeo
il,
bit
ter(
Cit
rusauran
ti )
um L. 2823
253 N256 金鸡纳树皮 C

inchonaba
rk(
yel
low)(
Ci )
nchona spp. 2283
254 N257 金钮扣油树脂 J

ambuo
leo
res
in(
Spi
lan
the
sacme
liao
ler
aca)
e 3783
255 N258 奎宁盐酸盐 Qu

ini
nehyd
roch
lor
ide 2976
256 N259 枯茗油 Cumi

nol(
i Cumi )
num L.
numcymi 2340
257 N260 洋葱油树脂 On

iono
leo
res
in(
All
i )
epa L.
umc —
258 N261 茶树油(又名互叶白千层油) Te

atr
eeo
il(
Mel
aleucaa
lte
rni
fol
ia) 3902
L
imeo
il,
exp
res
sedt
erpene
les(
s Ci
tru
sau-
259 N262 除萜白柠檬油 2632
ran
tio
fla Swi
i nge)
l
Or
angepe
elo
il,
swe
et,
ter
pene
les(
s Ci
tru
s
260 N263 除萜甜橙皮油 2826
s
inen
sis L. ck)
Osbe
Mus
tar
dex
tra
ct/o
leo
res
in,
yel
low (
Bra
ssi
ca
261 N265 黄芥末提取物/黄芥末油树脂 —
)
spp.
262 N266 棕芥末提取物 Mus

tar
dex
tra
ct,
brown (
Bra
ss )
ca spp.
i —
263 N267 焦木酸 Py

rol
igne
ousa
cid 2967
264 N268 紫苏油 Pe

ril
lal
eafo
il(
Shi
soo
il)(
Per
ill
afr
ute
sce
ns) 4013
265 N269 葡萄柚油萜烯 Gr

ape
fru
ito
ilt
ere
pns(
e Ci
tru
spa
rad
isi Ma
cf) —
Pe
ppe
rol
eor
esi
n/e
xtr
act,
bla
ck(
Pipe
rni
grum
266 N270 黑胡椒油树脂/黑胡椒提取物 2846
)
L.
El
emio
il/ex
tra
ct/r
esi
nod(
i Canar
iumc
im-
267 N271 榄香油/提取物/香树脂 2408
muneo
rIuzon
i q)
cum Mi
130
GB 2760—2014
2 (续)
表 B.
268 N272 蜂蜡净油 Be

eswaxabs
olu
te(
Api
sme
lli
fe )
ra L. 2126
269 N273 赖百当净油(又名岩蔷薇净油) Labdanumabs

olu
te(
Cis
tu )
sspp. 2608
270 N274 鼠尾草油(又名药鼠尾草油) Sageo

il(
Sal
viao
ffi
cina
li )
s L. 3001
He
lichr
ysumabs
olu
te (He
lichrys
um augu
s-
271 N275 蜡菊净油 —
t
ifo
lium )
272 N276 糖蜜提取物 Mo

las
sesex
tra
ct —
273 N277 α
檀香醇(-,
β-) San
tal
ol,
α-andβ
- 3006
Ye
rbas
ant
afl
uidex
tra
ct[
Eri
odi
ctyonca
li-
274 N278 山达草流浸膏 3118
o
frn
icum (HookandArn)To
rr]
275 N279 苜蓿提取物 Al

fal
faex
tra
ct(
Medi
cagos
at )
va L.
i 2013
Al
lsi
pceo
leo
res
in/e
xtr
act(
Pime
ntao
ffi
cina
lis
276 N281 众香子油树脂/提取物 2019
L
ind
l.)
Amb
ret
tes
eeda
bso
lue(
t Hi
bis
cusa
belmo
schu
s
277 N282 黄葵籽净油 2050
)
L.
278 N283 秘鲁香膏油 Ba

lsamo
il,
Peu(
r My
roxy
lonp
ere
ire Kl
a otz
sch) 2117
279 N284 罗勒提取物 Ba

silex
tra
ct(
Ocimumba
sil
i )
cum L. 2120
280 N285 芹菜籽提取物(固体) Ce

ler
yse
ede
xtr
acts
old(
i Ap
iumgr
ave
ole
n )
s L. 2269
Ce
ler
yse
ed(
CO2)Ex
tra
ct(
Api
um gr
ave
ole
ns
281 N286 CO2 )提取物
芹菜籽( 2270
)
L.
Chamomi
lef
lowe
rol (Hunga
i rian)(Ma
tri
-
282 N287 母菊(匈牙利春黄菊)花油 2273
car
iachamomi
ll )
a L.
C
inc
hon
aba
rke
xtr
act (y
elow ) (C
l inc
hona
283 N288 黄色金鸡纳树皮提取物 2284
s )
pp.
284 N289 丁香花蕾油树脂 Cl

ovebudo
leo
res
in(
Eugen
i )
a spp. 2324
Cl
ove
rtops r
ed ex
tra
cts
old (Tr
i ifo
lium
285 N290 红三叶草提取物(固体) 2326
pra
ten
s )
e L.
286 N291 蒲公英流浸膏 Dande

lionf
lui
dex
tra
ct( )
Taraxacum spp. 2357
287 N292 蒲公英根固体提取物 Da

nde
lionr
oots
oli
dex
tra
ct(
Tar
axa
cum s )
pp. 2358
288 N293 加拿大飞蓬草油 F

leabaneo
il(
Erige
roncanaden
sis) 2409
Moun
tai
nmap
leex
tra
cts
old(
i Ac
erspi
cat
um
289 N294 穗花槭提取物(固体) 2757
)
Lam.
290 N295 芸香油 Rueo

il(
Rut
agrav
eol
en )
s L. 2995
291 N296 鼠尾草油树脂/提取物 S

ageo
leo
res
in/e
xtr
act(
Sal
viao
ffi
cina
li )
s L. 3002
292 N297 菝葜提取物 Sa

rsapa
ril
laex
tra
ct(
Smi
l )
ax spp. 3009
293 N298 水蒸气蒸馏松节油 Tu

rpen
tine,
ste
am-
dis
til
led (
Pi )
sspp.
nu 3089
294 N299 缬草根提取物 Va

ler
ianr
oote
xtr
act(
Val
eri
anao
ffi
cina
li )
s L. 3099
131
GB 2760—2014
2 (续)
表 B.
295 N300 香荚兰油树脂 Van

ill
aol
eor
esn(
i Van
ill
af s)
ragran 3106
296 N301 紫罗兰叶净油 Vi

ole
tle
ave
sabs
olu
te(
Vio
laodo
ra )
a L.
t 3110
297 N302 洋艾油 Wo

rmwoodo
il(
Art
emi
siaab
sin
thi )
um L. 3116
298 N303 玫瑰茄 Ro

sel
le(
Hib
iscu
ssabdar
iff )
a L. —
299 N304 橘柚油 Tange

loo
il —
300 N305 晚香玉净油 Tube

ros
eabs
olu
te(
Pol
ian
the
stub
ero
s )
a L. —
Che
stnu
tle
ave
s ex
tra
ct[
Cas
tanea den
tat
e
301 N306 美国栗树叶提取物 —
(Ma
r )Bo
sh. r ]
kh.
Cop
aib
aol(
i Sou
th Ame
ric
ans
pp.o
fCopa
if-
302 N307 古巴香脂油 —
e
ra)
303 N308 达迷草叶 Dami

anal
e s(
ave Turne
radi
ffu
sa Wi
ll )
d. —
Chamomi
lef
lowe
r abs
olu
te (Hunga
rian)
304 N309 母菊(匈牙利春黄菊)花净油 —
(
Mat
ricar
iachamomi
ll )
a L.
El
derf
lowe
rsex
tra
ct(
Sambucu
scanaden
sis
305 N310 接骨木花提取物 —
L.
andS.
n )
igra L.
306 N311 防风根油(又名没药油) Opoponaxo

il( ra s
Commipho )
sp. —
307 N312 藏红花提取物 Sa

ffr
onex
tra
ct(
Cro
cuss
ati
vu )
s L. 2999
308 N313 香叶提取物 Ge

ran
iumex
tra
ct(
Pel
argon
li )
um spp. —
Fenugr
eek o
leo
res
in (Tr
igone
llaf
oenum-
309 N314 葫芦巴油树脂 2486
cum L.
grae )
310 N315 柠檬提取物 Lemonex

tra
ct[
Cit
ru imon (
sl L.)Bu
rm.
f.] 2623
311 N316 德国鸢尾树脂 Or

risr
esi
nod(
i Ir
isge
rman
i )
l L.
ca —
312 N317 罗望子提取物(浸膏) Tama

rindex
tra
ct(
Tamar
indu
si )
ca L.
ndi —
313 N318 辣根油 Ho

rse
rad
isho
il(
Armo
rac
ial
apa
thi
fol
iaG
ilb)
i —
Fenug
reeks
eedex
tra
ct(
Trigone
llaf
oenum-
314 N319 葫芦巴籽浸膏 2485
)
cum L.
grae
315 N320 芹菜叶油 Ce

ler
yle
afo
il(
Api
um grav
eol
en )
s L. —
316 N321 柏木油萜烯 Ceda

rwoodo
ilt
erpene
s —
317 N322 肉豆蔻油树脂 Nu

tme
gol
eor
esn(
i Myr
ist
icaf
ragr
ans Hou
tt) —
Co
ria
nde
roi
l/o
leo
res
in(
Cor
iandr
um s
ati
vum
318 N324 芫荽油/油树脂 2334
)
L.
319 N325 葫芦巴 Fenug

reek (
Trigone
llaf
oenum-grae )
cum L. 2484
320 N326 韭葱油 Le

eko
il(
All
ium po
rrum ) —
Or
angepe
elex
tra
ct,
swe
et[
Cit
russ
inen
sis
321 N327 甜橙皮提取物 2824
(
L.)Osbe
ck]
322 N329 香橙皮油 Ci

tru spe
sjuno elo
il 2318
132
GB 2760—2014
2 (续)
表 B.
323 N330 海藻净油 sabso

Algue lut
e —
墨西哥鼠尾草油树脂 (又名棘枝油树
324 N331 Or
eganoo
leo
res
in( )
a spp.
Lippi 2827
脂)(原名称为墨西哥牛至油树脂)
325 N332 甘草酸胺 G

lyc
yrr
hiz
in,
ammon
iat
ed(
Glc
yyr
rhzas
i )
pp. 2528
326 N333 冬香草油 Savo

rywi
nte
rol(
i Sa
tur
eja mon
t )
ana L. 3016
327 N334 安息香 S

tyax (
r Li )
idambarspp.
qu 3036
328 N335 阿魏液态提取物(流浸膏) As

afo
eti
daf
lui
dex
tra
ct(
Fer
ulaa
ssa
foe
ti )
da L. 2106
Pe
acht
reel
eafabs
olu
te(
Prunu
spe
rsca L.
i
329 N336 桃树叶净油 —
Ba
tsch)
330 N337 白藓牛至 Di

ttanyo
fcr
ete(
Origanumdi
ct )
s L.
amnu 2399
331 N338 酒花油 Hopso

il(
Humu
lusl
upu
lu )
s L. 2580
332 N339 赖百当油 Labdanumo

il(
Cis
tusl
adan
ife
rus) 2609
333 N340 薰衣草净油 La

vend
era
bso
lue(
t Lavandu
laangu
sti
dol
ia) 2620
334 N341 没药树脂提取物 Opopon

axe
xtr
actr
esi
nod(
i Commiph
oras
s )
p. —
2110
335 N342 花椒提取物 As
hba
rk,
pri
cky,
l e
xtr
act(
Zan
thoxy
lum s )
pp.
4754
336 N343 蓖麻油 Ca

sto
rol(
i Ri
cinu
scommun
is) 2263
337 N344 儿茶粉 Ca

te r(
chupowde Acac
iaca
techu Wi
ll )
d. 2265
338 N345 苦艾 rmwood (

Wo Art
emi
siaab
sin
thi )
um L. 3114
339 N346 苦橙花油 Ne

rol
ibi
gar
adeo
il(
Cit
rusauran
ti )
um L. 2771
340 N347 达瓦树胶 Gha

ttigum (
Anoge
iss
usl
ati
fol
ia Wa
l )
l. 2519
341 N348 苦艾提取物 Wo

rmwo
ode
xtr
act(
Art
emi
siaa
bsi
nth
i )
um L. 3115
342 N349 刺柏提取物 Jun

ipe
rex
tra
ct(
Jun
ipe
rusc
ommun
i )
s L. 2603
343 N350 甘草提取物(粉) L

ico
ric
eex
tra
ctp
owd
er(
Glc
yyr
rhi
zag
lab
r )
a L. 2629
344 N351 甜菜碱(天然提取) Be

tane (
i Nat
ura
lEx
tra
ct) 4223
345 N352 松焦油 P

inet
aro
il(
Pi )
sspp.
nu 2907
346 N353 橡苔净油 Oakmo

ssabs
olu
te(
Eve
rn )
a spp.
i 2795
347 N354 苏格兰留兰香油 Sc

otchspe
armi
nto
il(
Men
t )
aca L.
hacardi 4221
348 N355 海索草提取物(又名神香草提取物) Hy

ssopex
tra
ct(
Hys
sopu
sof
fic
ina
li )
s L. 2590
Ango
stu
rae
xtr
act(
Gal
ipe
aof
fin
cina
lis Han
-
349 N356 安古树皮提取物 2092
c
ock)
Chamomi
le (Ge
rman)ex
tra
ct (Ma
tri
car
ia
350 N357 德国春黄菊花(母菊花)提取物 —
chamomi
ll )
a L.
351 N358 石榴果汁浓缩物 Pomeg
rana
tec
onc
ent
rat
e —
352 N359 L
-苏氨酸 L
-Thr
eon
ine 4710
353 N360 L
-丝氨酸 L
-Se
rine —
133
GB 2760—2014
2 (续)
表 B.
C
ive
tabs
olu
te(
Viv
errac
ive
tta Schr
ebe
r V.
354 N361 灵猫净油 2319
z
ibe
tha Schr r)
ebe
355 N362 胭脂树提取物 Anna

ttoex
tra
ct(
Bixao
rel
l )
ana L. 2103
356 N363 卡黎皮提取物 Ca

sca
ril
laba
rkex
tra
ct(
Cro
t )
on spp. 2254
C
inn
anon b
arko
il/o
leo
res
in (C
innamomaum
357 N364 肉桂皮油/油树脂 2290
s )
pp.
358 N365 刺梧桐树胶 Ka

rayagum (
Ste
rcu
liaur
ens) 2605
Pe
tit
gra
in manda
rino
il (Ci
tru
sre
ticu
lat
e
359 N366 橘叶油 2854
B
lanc
ova
r.mandar
in)
P
inene
edl
eol,
i dwa
rf,
oil[
Pinu
smugot
urra
360 N367 欧洲山松针叶油 2904
va
r.pumi
lio (Ha
enke)Zena
ri]
361 N368 玫瑰果籽提取物 Ro

seh
ipsex
tra
ct(
Ro )
a spp.
s 2990
362 N369 夏香草油 Savo

rysumme
rol(
i Sa
tur
ejaho
rten
si )
s L. 3013
363 N370 加拿大细辛油 Sn

ake
roo
tol,
i Ca
nad
ian(
Asa
rumc
anade
ns )
e L. 3023
364 N371 单宁酸 Tann

ica
cid 3042
365 N372 黄蓍胶 Tr

aga
can
thgum (
Ast
raga
lu )
sspp. 3079
Ma
rjo
ramo
leo
res
in/e
xtr
act[
Mao
jranah
ort
ens
is
366 N373 甘牛至油树脂/提取物 2659
Mo
enh(
c Or
iganum ma
jo )
ana L.
r ]
Gr
ainso
fpa
rad
iseex
tra
ct[
Aframomum me
-
367 N374 摩洛哥豆蔻提取物 2529
l
egue
ta(
Ros
c.)K.
Schum]
368 N375 橙皮素 He

spe
ret
in 4313
369 N376 根皮素 Ph

lor
eti
n 4390
370 N377 CO2 )提取物

芝麻( Se
sameCO2 ex
tra
ct —
371 N378 芝麻蒸馏物 Se

samed
ist. —
372 N379 CO2 )提取物

干制鲣鱼( Ka
tsuobush
iCO2 ex
tra
ct —
373 N380 郎姆酒净油 Rumabs

olu
te —
374 N381 豆豉油树脂 Toush

iol
eor
esn(
i Douch
iol
eor
esn)
i —
375 N382 药蜀葵 Al

the
ar t(
oo Al
theao
ffi
cina
li )
s L. 2048
376 N383 香蜂草 lm (

Ba Mel
iss
aof
fic
ina
li )
s L. 2111
377 N384 白千层油 Ca

jepu
tol(
i Me
lal
eucacajupu
ti Powe
ll) 2225
378 N387 玉米穗丝 Co

rns
ilk( )
Zea mays L. 2335
379 N388 毕澄茄 Cubebs (

Pipe
rcub
eba L.
f.) 2338
380 N389 芦荟提取物 Al

oeex
tra
ct(
Al )
espp.
o 2047
381 N390 龙涎香酊 Ambe

rgr
ist
inc
tur
e 2049
382 N391 黄葵酊 Amb

ret
tet
inc
tue(
r Hi
bis
cusa
belmo
sc )
s L.
hu 2052
134
GB 2760—2014
2 (续)
表 B.
383 N392 燕根(萝藦科植物)提取物 Swa

llowr
oot(
Deca
lepi
shami
lton
ii)ex
tra
ct 4283
384 N393 红枣浸膏 Da

tec
onc
ree(
t Zi
z sjujuba)
iphu —
385 N394 高倍天然苹果香料 Fo

ldedApp
leEs
senc
e —
β-Guai
ene
386 N395 β-愈疮木烯 —
Guaia
-1(5),
7(11)
-di
ene
387 N396 褐藻胶 Al

gin(
Lami
nar
ia spp.
ando
the
rke
lps) 2014
388 N397 香厚壳桂皮油 Ma

sso
iaba
rko
il(
Crypt
ocarya ma
sso
io) 3747
389 N398 (- )
-高圣草酚钠盐 (- )
-Homoe
riody
cti
ols
odi
ums
alt 4228
390 N399 酶处理异槲皮苷 I

soque
rci
trn,
i en
zyma
tic
all
ymod
ifi
ed 4225
391 N400 葡萄籽提取物 Gr

apes
eedex
tra
ct(
Vit
isv
ini
fera) 4045
392 N401 留兰香提取物 Spe

armi
ntex
tra
ct(
Men
thaspi
ca )
a L.
t 3031
393 N402 杂醇油(精制过) Fus

elo
il,
ref
ined 2497
FEMA:
Flavou
randEx
tra
ctManu
fac
tur
ersAs
soc
iat
ion,(美国)香味料和萃取物制造者协会。
a
表 B.
3 允许使用的食品用合成香料名单
1 S0001 丙二醇 1,
2-Pr
opaned
iol(
Propy
leneg
lyc
ol) 2940
2 S0002 甘油(又名丙三醇) Gl
yce
rine (
Glc
yer
ol) 2525
3 S0003 异丙醇 I
sop
ropy
lal
coho
l 2929
4 S0004 正丁醇 1
-Bu
t l(
ano Bu
tyla
lc l)
oho 2178
5 S0005 异丁醇 I
sobu
tyla
lcoho
l 2179
6 S0006 正戊醇 1
-Pen
t l(
ano Amy
lal
c l)
oho 2056
7 S0007 2
-戊醇 2
-Pen
tano
l 3316
8 S0008 异戊醇 I
soamy
lal
coho
l 2057
9 S0009 1
-戊烯-
3-醇 1
-Pen
ten
-3-
ol 3584
10 S0010 正己醇 1 l(Hexy

-Hexano lal
c l)
oho 2567
11 S0011 2
-己烯-
1-醇 2
-Hexen
-1-
ol 2562
12 S0012 4
-己烯-
1-醇 4
-Hexen
-1-
ol 3430
13 S0013 正庚醇 1
-Hep
t l(Hep
ano tyla
lc l)
oho 2548
14 S0014 正辛醇 1
-Oc
t l(
ano Oc
tyla
lc l)
oho 2800
15 S0015 2
-辛醇 2
-Oc
tano
l 2801
16 S0016 1
-辛烯-
3-醇 1
-Oc
ten
-3-
ol 2805
17 S0017 顺式-
5-辛烯-
1-醇 c
is-
5-Oc
ten
-1-
ol 3722
18 S0018 正壬醇 1 l(
-Nonano Nony
lal
c l)
oho 2789
135
GB 2760—2014
3 (续)
表 B.
19 S0019 顺式-
6-壬烯-
1-醇 c
is-
6-Nonen
-1-
ol 3465
20 S0020 反式-
2-壬烯-
1-醇 t s-
ran 2
-Nonen
-1-
ol 3379
21 S0021 2,
6-壬二烯-
1-醇 2,
6-Nonad
ien
-1-
ol 2780
22 S0022 正癸醇 1
-De
c l(
ano De
cyla
lc l)
oho 2365
23 S0023 十一醇 Unde

cyla
lcoho
l 3097
24 S0024 月桂醇(十二醇) Lau

ryla
lc l(
oho Dode
cyla
lc l)
oho 2617
25 S0025 1
-十六醇 1
-Hexade
cano
l 2554
26 S0026 小茴香醇 Fenchy

lal
coho
l 2480
27 S0027 叶醇(又名顺式-
3-己烯-
1-醇) Le
afa
lc l(
oho c
is-
3-Hexen
-1-
ol) 2563
28 S0028 龙脑 Bo
rne
ol 2157
29 S0029 芳樟醇 L
ina
loo
l 2635
30 S0030 氧化芳樟醇 L
ina
loo
lox
ide 3746
31 S0031 异胡薄荷醇 I
sopu
lego
l 2962
32 S0032 苏合香醇(又名α-甲基苄醇) S
tyr
alla
y l
c l(
oho α-Me
thy
lben
zyla
lc l)
oho 2685
33 S0033 苯甲醇 Ben

zyla
lcoho
l 2137
34 S0034 苯乙醇 Phene

thy
lal
coho
l 2858
35 S0035 苯丙醇 Pheny

lpr
opy
lal
coho
l 2885
36 S0036 玫瑰醇 Rhod

ino
l 2980
37 S0037 α-松油醇 α-Te

rpi
neo
l 3045
38 S0038 金合欢醇 Fa
rne
sol 2478
39 S0039 香叶醇 Ge
ran
iol 2507
40 S0040 dl-香茅醇 dl-Ci

trone
llo
l 2309
41 S0041 茴香醇 An
isy
lal
coho
l 2099
42 S0042 肉桂醇 C
innami
cal
coho
l 2294
43 S0043 α-紫罗兰醇(又名甲位紫罗兰醇) α-
Iono
l 3624
44 S0044 β-紫罗兰醇(又名乙位紫罗兰醇) β-
Iono
l 3625
45 S0045 二氢-
β-紫罗兰醇 Di
hyd
ro-
β-i
ono
l 3627
46 S0046 橙花醇 Ne
rol 2770
47 S0047 橙花叔醇 Ne
rol
ido
l 2772
48 S0048 二甲基苄基原醇 Dime

thy
lben
zylc
arb
ino
l 2393
49 S0049 正丙醇 1
-Pr l(
opano Pr
opy
lal
c l)
oho 2928
50 S0050 3
-己醇 3
-Hexano
l 3351
51 S0051 1
-己烯-
3-醇 1
-Hexen
-3-
ol 3608
52 S0052 2
-乙基己醇 2
-Et
hyl
-1-hexano
l 3151
136
GB 2760—2014
3 (续)
表 B.
53 S0053 2
-庚醇 2
-Hep
tano
l 3288
54 S0054 3
-辛醇 3
-Oc
tano
l 3581
55 S0055 顺式-
3-辛烯-
1-醇 c
is-
3-Oc
ten
-1-
ol 3467
56 S0056 2
-十一醇 2
-Unde
cano
l 3246
57 S0057 α-二甲基苄醇
对, p,
α-Dime
thy
lben
zyla
lcoho
l 3139
58 S0058 对-异丙基苄醇 p-
Isop
ropy
lben
zyla
lcoho
l 2933
59 S0059 α,
对, α-三甲基苄醇 p,
α,α-Tr
ime
thy
lben
zyla
lcoho
l 3242
60 S0060 β
-石竹烯醇 β-Ca
ryophy
llenea
lcoho
l 4410
61 S0061 龙蒿脑 Es
trago
le 2411
62 S0062 四氢香叶醇 Te
trahyd
roge
ran
iol 2391
63 S0063 二氢香芹醇 Di
hyd
roc
arve
ol 2379
64 S0064 1
-对- 烯-
4-醇(又名 1
-对-薄荷烯-
4-醇) 1
-p-Men
then
-4-
ol 2248
65 S0065 紫苏醇 Pe
ril
laa
lcoho
l 2664
66 S0066 薄荷脑 (
dl-薄荷脑,
l-薄荷脑) Men
t l(
ho dl-Men
t l,
ho l-Men
t l)
ho 2665
67 -(
S0067 3 l-薄荷烷氧基)
-2 1,
-甲基- 2
-丙二醇 -(
3 l-Men
thoxy)
-2-me
thy
lpr
opane
-1,
2-d
iol 3849
68 S0068 3,
5,5
-三甲基环己醇 3,
5,5
-Tr
ime
thy
lcy
clohexano
l 3962
69 S0069 顺式-
2-壬烯-
1-醇 c
is-
2-Nonen
-1-
ol 3720
(
E,E)
-2,
4-De
cad
ien
-1-
ol(
t s,
ran t s-
ran 2,
4-
70 S0070 2,
反式,反式- 4
-癸二烯醇 3911
De
cad
ien
-1-
ol)
71 S0071 反式-
2-辛烯-
4-醇 (
E)-
2-Oc
ten
-4-
ol 3888
72 S0072 对- -
3-烯-
1-醇(
又名对-
3-薄荷烯-
1-醇) p-Men
th-
3-en
-1-
ol 3563
1,
对- - 8(
10)二烯-
9-醇 [又名对-
1,8
73 S0073 Men
thad
i l[
eno p-men
tha
-1,
8(10)
-di
en-
9-l]
o —
(
10)薄荷二烯-
9-醇]
74 S0074 柏木烯醇 Ced

reno
l —
Dehyd
rol
ina
l l [(E)
oo -3,
7-Dime
thy
l-1,
5,7
-
75 S0075 脱氢芳樟醇 3830
o
cta
tri
en-
3-l]
o
76 S0076 d-木糖 d-Xy

los
e 3606
77 S0077 d-核糖 d-Ri

bos
e 3793
78 S0078 l-鼠李糖 l-Rhamnos

e 3730
79 S0079 二苯醚 Di
pheny
let
her 3667
80 S0080 对-甲酚甲醚 p-Cr

esy
lme
thy
let
her 2681
81 S0081 异丁香酚甲醚 I
soeugeny
lme
thy
let
her 2476
82 S0082 甲基苯乙醚 Me
thy
lphene
thy
let
her 3198
83 S0083 朗姆醚(乙醇氧化水合物) Rume

t r(
he Et
hyloxyhyd
rae)
t 2996
84 S0084 仲丁基乙醚 s
ec-Bu
tyle
thy
let
her 3131
137
GB 2760—2014
3 (续)
表 B.
85 S0085 乙基苄基醚 Et
hylben
zyle
the
r 2144
86 S0086 大茴香醚 An
iso
le 2097
87 S0087 邻-甲基大茴香醚 o-Me

thy
lan
iso
le 2680
88 S0088 橙花醚 Ne
rolox
ide 3661
89 S0089 2,
4-二甲基大茴香醚 2,
4-Dime
thy
lan
iso
le 3828
90 S0090 香兰基乙醚 Van

ill
yle
thy
let
her 3815
91 S0091 丁香酚 Eugeno

l 2467
92 S0092 异丁香酚 I
soeugeno
l 2468
93 S0093 甲基丁香酚 Me
thy
leugeno
l 2475
94 S0094 对-甲酚 p-Cr

eso
l 2337
95 S0095 邻-甲酚 o-Cr

eso
l 3480
96 S0096 间-甲酚 m-Cr

eso
l 3530
97 S0097 百里香酚 Thymo

l 3066
98 S0098 麦芽酚 Ma
lto
l 2656
99 S0099 苯酚 Pheno
l 3223
100 S0100 2
-甲氧基-
4-甲基苯酚 2
-Me
thoxy
-4-me
thy
lpheno
l 2671
101 S0101 对-乙基苯酚 p-Et

hyl
pheno
l 3156
102 S0102 2
-甲氧基-
4-乙烯基苯酚 2
-Me
thoxy
-4-
viny
lpheno
l 2675
103 S0103 对-二甲氧基苯 p-Dime

thoxyben
zene 2386
104 S0104 愈疮木酚 Gua

iac
ol 2532
105 S0105 4
-乙基愈疮木酚 4
-Et
hyl
gua
iac
ol 2436
106 S0106 苯甲醛丙二醇缩醛 Ben

zal
dehydep
ropy
leneg
lyc
ola
cet
al 2130
107 S0107 2
-异丙基苯酚 2
-Is
opr
opy
lpheno
l 3461
108 S0108 2,
6-二甲基苯酚 2,
6-Xy
leno
l 3249
109 S0109 2,
6-二甲氧基苯酚 2,
6-Dime
thoxypheno
l 3137
110 S0110 间苯二酚 Re

sor
cino
l 3589
111 S0111 香芹酚 Ca

rva
cro
l 2245
112 S0112 2
-甲氧基-
4-丙基苯酚 2
-Me
thoxy
-4-p
ropy
lpheno
l 3598
113 S0113 2,
5-二甲基苯酚 2,
5-Xy
leno
l 3595
114 S0114 对-乙烯基苯酚 p-Vi

nyl
pheno
l 3739
115 S0115 乙醛 Ac
eta
ldehyde 2003
116 S0116 乙醛二乙缩醛 Ac

eta
ldehyded
iet
hyla
cet
al 2002
117 S0117 丙醛 Pr
opi
ona
ldehyde 2923
118 -(
S0118 3 2
-呋喃基)丙烯醛 -(
3 2
-Fu
ryl)
acr
ole
in 2494
138
GB 2760—2014
3 (续)
表 B.
119 S0119 丁醛 Bu
tyr
aldehyde 2219
120 S0120 2
-甲基丁醛 2
-Me
thy
lbu
tyr
aldehyde 2691
121 S0121 2
-甲基-
2-丁烯醛 2
-Me
thy
l-2
-bu
tena
l 3407
122 S0122 2
-苯基-
2-丁烯醛 2
-Pheny
l-2
-bu
tena
l 3224
123 S0123 戊醛 Va
ler
aldehyde 3098
124 S0124 异戊醛 I

sova
ler
aldehyde 2692
125 S0125 2
-甲基戊醛 2
-Me
thy
lva
ler
aldehyde 3413
126 S0126 2
-戊烯醛 2
-Pen
tena
l 3218
127 S0127 2
-甲基-
2-戊烯醛 2
-Me
thy
l-2
-pen
tena
l 3194
128 S0128 4
-甲基-
2-苯基-
2-戊烯醛 4
-Me
thy
l-2
-pheny
l-2
-pen
tena
l 3200
129 S0129 2,
4-戊二烯醛 2,
4-Pen
tad
iena
l 3217
130 S0130 己醛 Hexana

l 2557
131 S0131 2
-己烯醛(又名叶醛) 2 l(
-Hexena Le
afa
ldehyde) 2560
132 S0132 顺式-

3-己烯醛 c
is-
3-Hexena
l 2561
133 S0133 5
-甲基-
2-苯基-
2-己烯醛 5
-Me
thy
l-2
-pheny
l-2
-hexena
l 3199
134 S0134 2
-异丙基-
5-甲基-
2-己烯醛 2
-Is
opr
opy
l-5
-me
thy
l-2
-hexena
l 3406
135 S0135 2,
反式,反式- 4
-己二烯醛 t s,
ran t s-
ran 2,
4-Hexad
iena
l 3429
136 S0136 庚醛 Hep

tyla
ldehyde 2540
137 S0137 4
-庚烯醛 4
-Hep
tena
l 3289
138 S0138 反式-

2-庚烯醛 t s-
ran 2
-Hep
tena
l 3165
139 S0139 2,
6-二甲基-
5-庚烯醛 2,
6-Dime
thy
l-5
-hep
tena
l 2389
140 S0140 2,
4-庚二烯醛 2,
4-Hep
tad
iena
l 3164
141 S0141 辛醛 Oc
tyl
aldehyde 2797
142 S0142 2
-辛烯醛 2
-Oc
tena
l 3215
143 S0143 2,
反式,反式- 4
-辛二烯醛 t s,
ran t s-
ran 2,
4-Oc
tad
iena
l 3721
144 S0144 2,
反式,反式- 6
-辛二烯醛 t s,
ran t s-
ran 2,
6-Oc
tad
iena
l 3466
145 S0145 壬醛 Nonana

l 2782
146 S0146 甲基壬乙醛(又名 2

-甲基十一醛) Me
thy
lnony
lac
eta
lde e(
hyd 2
-Me
thy
lund
eca
nal) 2749
147 S0147 2
-壬烯醛 2
-Nonena
l 3213
148 S0148 顺式-

6-壬烯醛 c
is-
6-Nonena
l 3580
2,
4-壬二烯醛 (反式-
2-反式-
4-壬二
149 S0149 2,
4-Non
adi
enl(
a t
r s-
an 2
-tr
ans-
4-Non
adi
enl)
a 3212
烯醛)
150 S0150 反式-

2-顺式-
6-壬二烯醛 Nona
-2-
t s-
ran 6
-cs-d
i iena
l 3377
151 S0151 甲酸桃金娘烯酯 My

rteny
lfo
rma
te 3405
139
GB 2760—2014
3 (续)
表 B.
152 S0152 正癸醛(又名癸醛) n-De

cyla
ldehyde (
Dec l)
ana 2362
153 S0153 2
-癸烯醛 2
-De
cena
l 2366
154 S0154 2,
4-癸二烯醛 2,
4-De
cad
iena
l 3135
155 S0155 十一醛 Unde

cana
l 3092
156 S0156 2
-十一烯醛 2
-Unde
cena
l 3423
157 S0157 2,
4-十一碳二烯醛 2,
4-Unde
cad
iena
l 3422
158 S0158 月桂醛 Lau

rica
ldehyde 2615
159 S0159 2
-十二碳烯醛 2
-Dode
cena
l 2402
160 S0160 反式-

2-顺式-
6-十二碳二烯醛 2
-t s-
ran 6
-cs-Dode
i cad
iena
l 3637
161 S0161 十四醛 Te

trade
cyla
ldehyde 2763
162 S0162 桃醛(又名 γ-十一烷内酯) Pe

acha
ldehyde (
γ-Unde
cal
acone)
t 3091
163 S0163 大茴香醛 p-An

isa
ldehyde 2670
164 S0164 水杨醛 Sa

licy
lal
dehyde 3004
165 S0165 苯甲醛 Ben

zal
dehyde 2127
166 S0166 甲基苯甲醛(邻、对、间位混合物) To

lua
l s(mi
dehyde xedo,
m,p) 3068
167 S0167 3,
4-二甲氧基苯甲醛 3,
4-Dime
thoxyben
zene
car
bona
l 3109
168 S0168 苯乙醛 Pheny

lac
eta
ldehyde 2874
169 S0169 苯乙醛二甲缩醛 Pheny

lac
eta
ldehyded
ime
thy
lac
eta
l 2876
Pheny
lpr
opy
ladehyde (
l 3-Pheny
lpr
opi
ona
l-
170 S0170 苯丙醛(又名 3
-苯基丙醛) 2887
dehyde)
171 S0171 枯茗醛 Cumi

nal
dehyde 2341
172 S0172 香兰素 Van

ill
in 3107
173 S0173 香茅醛 C

itr
one
lla
l 2307
174 S0174 柠檬醛 C

itr
al 2303
175 S0175 洋茉莉醛(又名胡椒醛) He

lio
trop
in(
Pipe
r l)
ona 2911
176 S0176 肉桂醛 C

innami
cal
dehyde 2286
177 S0177 乙二醇缩肉桂醛 C

innama
ldehydee
thy
leneg
lyc
ola
cet
al 2287
178 S0178 紫苏醛 Pe

ril
lal
dehyde 3557
对- -
1-烯-
9-醛 (又名对-
1-薄荷烯-
179 S0179 p-Men
th-
1-en
-9-
al 3178
9
-醛)
180 S0180 糠醛 Fu
rfu
ral 2489
181 S0181 5
-甲基糠醛 5
-Me
thy
lfu
rfu
ral 2702
182 S0182 1,
1-二甲氧基乙烷 1,
1-Dime
thoxye
thane 3426
(2,6,6
-Tr
ime
thy
lcy
clohexa
-1,3
-di l)
eny -
183 S0183 2,
6,6 1,
-三甲基环己- 3
-二烯基甲醛 3389
me
thana
l
140
GB 2760—2014
3 (续)
表 B.
184 S0184 异丁醛 I

sobu
tyr
aldehyde 2220
185 S0185 顺式-

4-己烯醛 c
is-
4-Hexena
l 3496
186 S0186 顺式-

5-辛烯醛 c
is-
5-Oc
tena
l 3749
187 S0187 4
-癸烯醛 4
-De
cena
l 3264
188 S0188 2,
反式,反式- 4
-十二碳二烯醛 t s,
ran t s-
ran 2,
4-Dode
cad
iena
l 3670
189 S0189 2
-十三烯醛 2
-Tr
ide
cena
l 3082
190 S0190 4
-乙基苯甲醛 4
-Et
hyl
ben
zal
dehyde 3756
191 S0191 2
-羟基-
4-甲基苯甲醛 2
-Hyd
roxy
-4-me
thy
lben
zal
dehyde 3697
192 S0192 邻-甲氧基肉桂醛 o-Me

thoxy
cinnama
ldehyde 3181
193 S0193 龙脑烯醛 Campho

len
ica
ldehyde 3592
194 S0194 α-己基肉桂醛 α-Hexy

lci
nnama
ldehyde 2569
195 S0195 香兰素 1,

2-丙二醇缩醛 Van
ill
inp
ropy
leneg
lyc
ola
cet
al 3905
196 S0196 乙醛乙醇顺式-

3-己烯醇缩醛 Ac
eta
ldehydee
thy
lcs-
i 3
-hexeny
lac
eta
l 3775
197 S0197 2,
反式,反式- 6
-壬二烯醛 2
-t s-
ran 6
-t s-Nonad
ran iena
l 3766
198 S0198 2,
4,7
-癸三烯醛 2,
4,7
-De
cat
riena
l 4089
199 S0199 β-甜橙醛 β-S

inens
al 3141
200 S0200 4
-羟基苯甲醛 4
-Hyd
roxyben
zal
dehyde 3984
201 S0201 邻-甲氧基苯甲醛 o-Me

thoxyben
zal
dehyde 4077
202 S0202 12
-甲基十三醛 12
-Me
thy
ltr
ide
cana
l 4005
203 S0203 甲乙酮 Me

thy
let
hylke
tone 2170
204 S0204 3
-羟基-
2-丁酮(又名乙偶姻) 3
-Hyd
roxy
-2-bu
tanone (
Ace
ton)
i 2008
205 -(对-甲氧基苯基)
S0205 4 -2-丁酮 -(
4 p-Me
t l)
hoxypheny -
2-bu
tanone 2672
206 S0206 4
-苯基-
3-丁烯-
2-酮 4
-Pheny
l-3
-bu
ten
-2-
one 2881
丁二酮 Di
ace
tyl
207 S0207 2370
2,
3-丁二酮 2,
3-Di
ket
obu
tane
208 S0208 2
-戊酮 2
-Pen
tanone 2842
209 S0209 1
-戊烯-
3-酮 1
-Pen
ten
-3-
one 3382
210 S0210 2,
3-戊二酮 2,
3-Pen
taned
ione 2841
211 S0211 3
-乙基-
2-羟基-
2-环戊烯-
1-酮 3
-Et
hyl
-2-hyd
roxy
-2-
cyc
lopen
ten
-1-
one 3152
甲基环戊烯醇酮(又名 3
-甲基-
2-羟基- Me
thy
lcc
ylop
ent
eno
l e (3
on -me
thy
l-2
-hyd
roxy
-
212 S0212 2700
2
-环戊烯-
1-酮) 2
-cc
ylop
ent
en-
1- e)
on
213 S0213 4
-己烯-
3-酮 4
-Hexene
-3-
one 3352
214 S0214 5
-甲基-
3-己烯-
2-酮 5
-Me
thy
l-3
-hexen
-2-
one 3409
215 S0215 3,
4-己二酮 3,
4-Hexaned
ione 3168
141
GB 2760—2014
3 (续)
表 B.
216 S0216 2
-庚酮 2
-Hep
tanone 2544
217 S0217 3
-庚烯-
2-酮 3
-Hep
ten
-2one (Me
- thy
lpen
teny
lke
tone) 3400
218 S0218 6
-甲基-
5-庚烯-
2-酮 6
-Me
thy
l-5
-hep
ten
-2-
one 2707
219 S0219 1
-辛烯-
3-酮 1
-Oc
ten
-3-
one 3515
220 S0220 2
-壬酮 2
-Nonanone 2785
221 S0221 2
-十一酮 2
-Unde
canone 3093
222 S0222 2
-十三酮 2
-Tr
ide
canone 3388
223 S0223 圆柚酮 Noo

tka
tone 3166
224 S0224 l-香芹酮 l-Ca

rvone 2249
225 S0225 苯乙酮 Ac

etophenone 2009
4
-甲基苯乙酮 4
-Me
thy
lac
etophenone
226 S0226 2677
对-甲基苯乙酮 p-Me
thy
lac
etophenone
227 S0227 对-甲氧基苯乙酮 p-Me

thoxya
cet
ophenone 2005
228 S0228 顺式茉莉酮 c

is-
Jasmone 3196
Ra
spbe
rryke
tone [
4-(
p-Hydr l)
oxypheny -
2-
229 S0229 覆盆子酮(又名悬钩子酮) 2588
bu
tanone]
230 S0230 α-突厥酮 α-Dama

scone 3659
231 S0231 突厥烯酮 Dama

scenone 3420
232 S0232 苯甲醛甘油缩醛 Ben

zal
dehydeg
lyc
erla
y c
eta
l 2129
233 S0233 α-鸢尾酮 α-

Irone 2597
234 S0234 α-紫罗兰酮 α-

Ionone 2594
235 S0235 β-紫罗兰酮 β-

Ionone 2595
236 S0236 dl-樟脑 dl-Campho

r 4513
237 S0237 薄荷酮 Men

thone 2667
238 S0238 d,
l-异薄荷酮 d,
l-I
somen
thone 3460
239 -(
S0239 4 2
-呋喃基)
-3-丁烯-
2-酮 -(
4 2
-Fu
ryl)
-3-bu
ten
-2-
one 2495
240 S0240 2
-乙基-
4-羟基-
5 3(
-甲基- 2H )
-呋喃酮 2
-Et
hyl
-4-hyd
roxy
-5-me
thy
l-3(
2H )
-fu
ranone 3623
4,5
-Dime
thy
l-3
-hyd
roxy
-2,5
-di
hyd
rof
uran
-
241 S0241 4,
5-二甲基-
3 2,
-羟基- 5
-二氢呋喃-
2-酮 3634
2
-one
2
-乙基-
3-甲基-
4 2,
-羟基二氢- 5
-呋喃- 2
-Et
hyl
-3-me
thy
l-4
-hyd
roxyd
ihyd
ro2,5
- -fu
ran
-
242 S0242 3153
5
-酮 5
-on
e
4,
5 3(
-二氢- 2H )
-噻吩酮 (四氢噻吩- 4,5
-Di
hyd
ro-
3-(2H )
-th
iophenone (Te
tra
-
243 S0243 3266
3
-酮) hyd
rot
hiophen
-3one)
-
244 S0244 2
-乙基呋喃 2
-Et
hyl
fur
an 3673
245 S0245 2
-乙酰基呋喃 2
-Ac
etl
yfu
ran 3163
142
GB 2760—2014
3 (续)
表 B.
246 S0246 2
-乙酰基-
5-甲基呋喃 2
-Ac
etl
y-5
-me
thy
lfu
ran 3609
247 S0247 丙酮 Ac
etone 3326
248 S0248 1 1,
-苯基- 2
-丙二酮 1
-Pheny
l-1,
2-p
ropaned
ione 3226
249 S0249 3,
4 1,
-二甲基- 2
-环戊二酮 3,
4-Dime
thy
l-1,
2-cy
clopen
tad
ione 3268
250 S0250 3,
5 1,
-二甲基- 2
-环戊二酮 3,
5-Dime
thy
l-1,
2-cy
clopen
tad
ione 3269
251 S0251 2,
3-己二酮 2,
3-Hexaned
ione 2558
252 S0252 1 2,
-甲基- 3
-环己二酮 1
-Me
thy
l-2,
3-cy
clohexad
ione 3305
253 S0253 2,
2,6
-三甲基环己酮 2,
2,6
-Tr
ime
thy
lcy
clohexanone 3473
254 S0254 2,
6,6
-三甲基-
2 1,
-环己烯- 4
-二酮 2,
6,6
-Tr
ime
thy
lcy
clohex
-2-
ene
-1,
4-d
ione 3421
255 S0255 3
-庚酮 3
-Hep
tanone 2545
256 S0256 5
-甲基-
2-庚烯-
4-酮 5
-Me
thy
l-2
-hep
ten
-4-
one 3761
257 S0257 6 3,
-甲基- 5
-庚二烯-
2-酮 6
-Me
thy
l-3,
5-hep
tad
ien
-2-
one 3363
258 S0258 2
-辛酮 2
-Oc
tanone 2802
259 S0259 3
-辛酮 3
-Oc
tanone 2803
260 S0260 3
-辛烯-
2-酮 3
-Oc
ten
-2-
one 3416
261 S0261 6,
10 5,
-二甲基- 9
-十一碳二烯-
2-酮 6,
10-Dime
thy
l-5,
9-unde
cad
ien
-2-
one 3542
262 S0262 2
-十五酮 2
-Pen
tade
canone 3724
263 S0263 3
-甲基环十五酮 3
-Me
thy
l-1
-cy
clopen
tade
canone 3434
264 S0264 环十七-

9-烯-
1-酮 Cy
clohep
tade
ca-
9-en
-1-
one 3425
265 S0265 二苯甲酮 Ben

zophenone 2134
266 S0266 2
-羟基苯乙酮 2
-Hyd
roxya
cet
ophenone 3548
267 S0267 异弗尔酮 I

sopho
rone 3553
二氢茉莉酮(又名 2
-戊基-
3-甲基-
2-环 Di
hyd
roa
jsmone (2
-Pen
tyl
-3-me
thy
l-2
-cy
clo
-
268 S0268 3763
戊烯-
1-酮) pen
ten
-1one)
-
Ne
ohe
spe
rid
ind
ihyd
rocha
lcone
269 S0269 新甲基橙皮苷二氢查耳酮 3811
Ne
ohe
spe
rid
inDHC
270 S0270 姜油酮 Z

inge
rone 3124
β-突厥酮[又名 4-(
2,6,
6-三甲基环己- β-Damascone[4-(
2,6,6-Tr
ime
thy
lcy
clohex
-
271 S0271 3243
1-烯基)丁-
2-烯-
4-酮] 1- l)
eny bu
t -
2-en
-4one]
-
272 S0272 3
-甲硫基丁醛 -(Me
3 thy
lth
io)bu
tana
l 3374
273 S0273 α-戊基肉桂醛 α-Amy

lci
nnama
ldehyde 2061
274 S0274 d-葑酮 d-Fenchone 2479
275 S0275 2
-甲基四氢呋喃-
3-酮 2
-Me
thy
lte
trahyd
rof
uran
-3-
one 3373
276 S0276 4 2,
-羟基- 5 3(
-二甲基- 2H )
-呋喃酮 4
-Hyd
roxy
-2,
5-d
ime
thy
l-3(
2H )
-fu
ranone 3174
277 S0277 2,
5-二甲基-
4 3(
-甲氧基- 2H )
-呋喃酮 2,
5-Dime
thy
l-4
-me
thoxy
-3(
2H )
-fu
ranone 3664
143
GB 2760—2014
3 (续)
表 B.
278 S0278 2
-戊基呋喃 2
-Pen
tyl
fur
an 3317
4,
5,6,
7 3,
-四氢- -二甲基苯并呋喃 4,
6 5,6,
7-Te
trahyd
ro3,
- 6
-dime
thy
lben
zof
uran
279 S0279 3235
(又名薄荷呋喃) (Men
tho
fuan)
r
1,
5,5,
9-四甲基-
13-氧杂三环[
8.3.
0.0 1,
5,5,
9-Te
trame
thy
l-13
-oxa
tri
cyc
lo[
8.3.
0.0
280 S0280 3471
(
4,9)]十三烷 (
4,9)]
tr
ide
cane
281 S0281 顺式-二氢香芹酮 c

is-Di
hyd
roc
arvone 3565
282 S0282 3
-巯基-
2-丁酮(又名 3
-巯基-丁-
2-酮) 3
-Me
rcap
to-
2-bu
tanone 3298
283 S0283 胡椒基丙酮 P

ipe
rony
lac
etone 2701
284 S0284 二氢-

β-紫罗兰酮 Di
hyd
ro-
β-i
onone 3626
285 S0285 4 2,
-甲基- 3
-戊二酮 4
-Me
thy
l-2,
3-pen
taned
ione 2730
286 S0286 反式-

7-甲基-
3-辛烯-
2-酮 (
E)-
7-Me
thy
l-3
-oc
ten
-2-
one 3868
287 S0287 3
-乙酰硫基-
2-甲基呋喃 -(
3 Ac
etl
yth
io)
-2-me
thy
lfu
ran 3973
4 2,
-乙酰氧基- 5 3(
-二甲基- 2H )
-呋
288 S0288 4
-Ac
etoxy
-2,
5-d
ime
thy
l-3(
2H )
-fu
ranone 3797
喃酮
3
-Et
hyl
-2-hyd
roxy
-4-me
thy
lcy
clopen
t-2
-en
-
289 S0289 3
-乙基-
2-羟基-
4-甲基-
2-环戊烯-
1-酮 3453
1
-one
290 S0290 环己酮 Cy

clohexanone 3909
291 S0291 2,
3-庚二酮 2,
3-Hep
taned
ione 2543
292 S0292 2,
3-辛二酮 2,
3-Oc
taned
ione 4060
293 S0293 乙酸 Ac
eti
cac
id 2006
294 S0294 丙酸 Pr
opi
oni
cac
id 2924
295 S0295 丙酮酸 Py

ruv
ica
cid 2970
296 S0296 丁酸 Bu
tyr
ica
cid 2221
297 S0297 异丁酸 I

sobu
tyr
ica
cid 2222
298 S0298 2
-甲基丁酸 2
-Me
thy
lbu
tyr
ica
cid 2695
299 S0299 2
-乙基丁酸 2
-Et
hyl
but
yri
cac
id 2429
300 S0300 戊酸 Va
ler
ica
cid 3101
301 S0301 2
-甲基戊酸 2
-Me
thy
lva
ler
ica
cid 2754
302 S0302 2
-甲基-
2-戊烯酸(又名草莓酸) 2
-Me
thy
l-2
-pen
teno
ica
cid(
Str
awbe
rri
ff) 3195
303 S0303 异戊酸 I

sova
ler
ica
cid 3102
304 S0304 己酸 Hexano

ica
cid 2559
305 S0305 己二酸 Ad

ipi
cac
id 2011
306 S0306 反式-

2-己烯酸 t s-
ran 2
-Hexeno
ica
cid 3169
307 S0307 3
-己烯酸 3
-Hexeno
ica
cid 3170
308 S0308 庚酸 Hep

tano
ica
cid 3348
144
GB 2760—2014
3 (续)
表 B.
309 S0309 辛酸 Oc
tano
ica
cid 2799
310 S0310 壬酸 Nono

ica
cid 2784
311 S0311 癸酸 De
cano
ica
cid 2364
312 S0312 十二酸(又名月桂酸) Dode

cano
ica
cid(
Lau
rica
cid) 2614
313 S0313 十四酸(又名肉豆蔻酸) Te

trade
cano
ica
cid (My
ris
tica
cid) 2764
314 S0314 十六酸(又名棕榈酸) Hexade

cyl
ica
cid(
Palmi
tica
cid) 2832
315 S0315 苯甲酸 Ben

zoi
cac
id 2131
316 S0316 苯乙酸 Pheny

lac
eti
cac
id 2878
317 S0317 柠檬酸 C

itr
ica
cid 2306
318 S0318 肉桂酸 C

innami
cac
id 2288
319 S0319 富马酸 Fuma

rica
cid 2488
320 S0320 3
-甲基戊酸(又名酐酪酸) 3
-Me
thy
lpen
tano
ica
cid 3437
321 S0321 β-丙氨酸 β-Al

ani
ne 3252
322 S0322 L
-苯基丙氨酸 L
-Pheny
lal
ani
ne 3585
323 S0323 L
-半胱氨酸 L
-Cy
ste
ine 3263
324 S0324 甘氨酸 Gl

yci
ne 3287
325 S0325 L
-谷氨酸 L
-Gl
utami
cac
id 3285
326 S0326 L
-亮氨酸 L
-Leuc
ine 3297
327 S0327 DL
-蛋氨酸 DL
-Me
thi
oni
ne 3301
328 S0328 乙酰丙酸 Le

vul
ini
cac
id 2627
329 S0329 2
-氧代丁酸 2
-Oxobu
tyr
ica
cid 3723
330 S0330 2
-甲基己酸 2
-Me
thy
lhexano
ica
cid 3191
331 S0331 2
-甲基庚酸 2
-Me
thy
loenan
thi
cac
id 2706
332 S0332 4
-甲基辛酸 4
-Me
thy
loc
tano
ica
cid 3575
333 S0333 3,
7-二甲基-
6-辛烯酸 3,
7-Dime
thy
l-6
-oc
teno
ica
cid 3142
334 S0334 9
-癸烯酸 9
-De
ceno
ica
cid 3660
335 S0335 十一酸 Unde

cano
ica
cid 3245
336 S0336 10
-十一碳烯酸 10
-Unde
ceno
ica
cid 3247
337 S0337 3
-苯丙酸 3
-Pheny
lpr
opi
oni
cac
id 2889
338 S0338 乳酸 La
cti
cac
id 2611
339 S0339 L
-脯氨酸 L
-Pr
oli
ne 3319
340 S0340 DL
-缬氨酸 DL
-Va
line 3444
341 -(
S0341 2 4
-甲氧基苯氧基)
-丙酸钠 Sod
i -(
um2 4
-me
t -phenoxy)
hyoxy propanoa
te 3773
342 S0342 L
-和 DL
-丙氨酸 L
-andDL
-Al
ani
ne 3818
145
GB 2760—2014
3 (续)
表 B.
343 S0343 L
-精氨酸 L
-Ar
gin
ine 3819
344 S0344 L
-赖氨酸 L
-Ly
sine 3847
345 S0345 3
-甲基巴豆酸 3
-Me
thy
lcr
oton
ica
cid 3187
346 S0346 甲酸 Fo
rmi
cac
id 2487
347 S0347 4
-甲基壬酸 4
-Me
thy
lnonano
ica
cid 3574
348 S0348 异己酸 I

sohexano
ica
cid 3463
349 S0349 2
-羟基苯甲酸(又名水杨酸) 2
-Hyd
roxyben
zoi
cac
id(
Sal
icy
lica
cid) 3985
350 S0350 惕各酸 Ti

gli
cac
id 3599
351 S0351 琥珀酸 Suc

cin
ica
cid 4719
352 S0352 硬脂酸 S

tea
rica
cid 3035
353 S0353 甲酸乙酯 Et

hylf
orma
te 2434
354 S0354 甲酸丁酯 Bu

tylf
orma
te 2196
355 S0355 甲酸戊酯 Amy

lfo
rma
te 2068
356 S0356 甲酸异戊酯 I

soamy
lfo
rma
te 2069
357 S0357 甲酸己酯 Hexy

lfo
rma
te 2570
358 S0358 甲酸苄酯 Ben

zylf
orma
te 2145
359 S0359 甲酸香叶酯 Ge

rany
lfo
rma
te 2514
360 S0360 甲酸香茅酯 C

itr
one
lllf
y o
rma
te 2314
361 S0361 甲酸苯乙酯 Phene

thy
lfo
rma
te 2864
362 S0362 甲酸芳樟酯 L

ina
lylf
orma
te 2642
363 S0363 乙酸甲酯 Me

thy
lac
eta
te 2676
364 S0364 乙酸乙酯 Et

hyla
cet
ate 2414
365 S0365 乙酰乙酸乙酯 Et

hyla
cet
oac
eta
te 2415
366 S0366 乙酸丙酯 Pr

opy
lac
eta
te 2925
367 S0367 乙酸异丙酯 I

sop
ropy
lac
eta
te 2926
368 S0368 乙酸烯丙酯 Al

lyla
cet
ate —
369 S0369 乙酰丙酸乙酯 Et

hyla
cet
ylr
popanoa
te 2442
370 S0370 乙酸丁酯 Bu

tyla
cet
ate 2174
371 S0371 乙酸异丁酯 I

sobu
tyla
cet
ate 2175
372 S0372 乙酸异戊酯 I

soamy
lac
eta
te 2055
373 S0373 乙酸己酯 Hexy

lac
eta
te 2565
374 S0374 乙酸 2
-己烯酯 2
-Hexen
-1-
yla
cet
ate 2564
375 S0375 乙酸庚酯 Hep

tyla
cet
ate 2547
376 S0376 乙酸辛酯 Oc

tyla
cet
ate 2806
146
GB 2760—2014
3 (续)
表 B.
377 S0377 乙酸 3
-辛酯 3
-Oc
tyla
cet
ate 3583
378 S0378 1
-辛烯-
3-醇乙酸酯 1
-Oc
ten
-3-
yla
cet
ate 3582
379 S0379 乙酸壬酯 Nony

lac
eta
te 2788
380 S0380 2
-丁烯酸己酯 n-Hexy
l2-bu
tenoa
te 3354
381 S0381 乙酸癸酯 De

cyla
cet
ate 2367
382 S0382 乙酸苄酯 Ben

zyla
cet
ate 2135
383 S0383 乙酸苯乙酯 Phene

thy
lac
eta
te 2857
384 S0384 乙酸茴香酯 An

isy
lac
eta
te 2098
385 S0385 乙酸龙脑酯 Bo

rny
lac
eta
te 2159
386 S0386 乙酸薄荷酯 Men

tho
lac
eta
te 2668
387 S0387 乙酸肉桂酯 C

innamy
lac
eta
te 2293
388 S0388 乙酸香茅酯 C

itr
one
llla
y c
eta
te 2311
389 S0389 乙酸香叶酯 Ge

rany
lac
eta
te 2509
390 S0390 乙酸对-甲酚酯 p-Cr

esy
lac
eta
te 3073
391 S0391 乙酸苏合香酯 S

tyr
all
yla
cet
ate 2684
392 S0392 乙酸橙花酯 Ne

ryla
cet
ate 2773
393 S0393 乙酸松油酯 Te

rpi
nyla
cet
ate 3047
394 S0394 异丁酸肉桂酯 C

innamy
lis
obu
tyr
ate 2297
顺式-
3-己烯-
1-醇乙酸酯 (又名乙酸叶
395 S0395 c
is-
3-Hexen
-1-
yla
cet
ate(
Lea
fac
eta
te) 3171
醇酯)
396 S0396 乙酸糠酯 Fu

rfu
ryla
cet
ate 2490
397 S0397 庚酸烯丙酯 Al

lylhep
tanoa
te 2031
398 S0398 乙酸芳樟酯 L

ina
lyla
cet
ate 2636
399 S0399 乙酸葛缕酯 Ca

rvy
lac
eta
te 2250
400 S0400 乙酸二氢葛缕酯 Di

hyd
roc
arvy
lac
eta
te 2380
401 S0401 苯乙酸丁酯 Bu

tylpheny
lac
eta
te 2209
402 S0402 丙酸乙酯 Et

hylp
rop
iona
te 2456
403 S0403 丙二酸二乙酯 Di

ethy
lma
lona
te 2375
404 S0404 丙酸异丁酯 I

sobu
tylp
rop
iona
te 2212
405 S0405 丙酸异戊酯 I

soamy
lpr
opi
ona
te 2082
丙酸顺式-
3-己烯酯和丙酸反式-
2-己 c
is-
3-He
xeny
lpr
opi
ona
tea
ndt
r s-
an 2
-He
xeny
l
406 S0406 3778
烯酯 r
pop
ion
ate
407 S0407 丙酸香叶酯 Ge

rany
lpr
opi
ona
te 2517
408 S0408 丙酸香茅酯 C

itr
one
lllp
y r
opi
ona
te 2316
147
GB 2760—2014
3 (续)
表 B.
409 S0409 丙酸苄酯 Ben

zylp
rop
iona
te 2150
410 S0410 丙酸苯乙酯 Phene

thy
lpr
opi
ona
te 2867
411 S0411 丙酸芳樟酯 L

ina
lylp
rop
iona
te 2645
412 S0412 丁酸甲酯 Me

thy
lbu
tyr
ate 2693
413 S0413 2
-甲基丁酸甲酯 Me
thy
l2-me
thy
lbu
tyr
ate 2719
414 S0414 丁酸乙酯 Et

hylbu
tyr
ate 2427
415 S0415 异丁酸乙酯 Et

hyli
sobu
tyr
ate 2428
416 S0416 2
-甲基丁酸乙酯 Et
hyl2
-me
thy
lbu
tyr
ate 2443
417 S0417 3
-羟基丁酸乙酯 Et
hyl3
-hyd
roxybu
tyr
ate 3428
418 S0418 丁二酸二乙酯 Di

ethy
lsuc
cina
te 2377
419 S0419 异丁酸甲酯 Me

thy
lis
obu
tyr
ate 2694
420 S0420 丁酸丁酯 Bu

tylbu
tyr
ate 2186
421 S0421 丁酸异丁酯 I

sobu
tylbu
tyr
ate 2187
422 S0422 2
-甲基丁酸丁酯 n-Bu
tyl2
-me
thy
lbu
tyr
ate 3393
423 S0423 2
-甲基丁酸 2
-甲基丁酯 2
-Me
thy
lbu
tyl2
-me
thy
lbu
tyr
ate 3359
424 S0424 异丁酸丁酯 Bu

tyli
sobu
tyr
ate 2188
425 S0425 丁酸戊酯 Amy

lbu
tyr
ate 2059
426 S0426 丁酸异戊酯 I

soamy
lbu
tyr
ate 2060
427 S0427 2
-甲基丁酸异戊酯 I
soamy
l2-me
thy
lbu
tanoa
te 3505
428 S0428 异丁酸异戊酯 I

sopen
tyli
sobu
tyr
ate 3507
429 S0429 丁酸己酯 Hexy

lbu
tyr
ate 2568
430 S0430 2
-甲基丁酸己酯 Hexy
l2-me
thy
lbu
tyr
ate 3499
431 S0431 丁酸顺式-

3-己烯酯(又名丁酸叶醇酯) c
is-
3-Hexeny
lbu
tyr
ate(
Lea
fbu
tyr
ate) 3402
432 S0432 2
-甲基丁酸-
3-己烯酯 3
-Hexeny
l2-me
thy
lbu
tanoa
te 3497
433 S0433 异丁酸庚酯 Hep

tyli
sobu
tyr
ate 2550
434 S0434 2
-甲基丁酸辛酯 Oc
tyl2
-me
thy
lbu
tyr
ate 3604
435 S0435 1
-辛烯-
3-醇丁酸酯 1
-Oc
ten
-3-
ylbu
tyr
ate 3612
436 S0436 丁酸苄酯 Ben

zylbu
tyr
ate 2140
437 S0437 异丁酸苄酯 Ben

zyli
sobu
tyr
ate 2141
438 S0438 丁酸苯乙酯 Phene

thy
lbu
tyr
ate 2861
439 S0439 2
-甲基丁酸苯乙酯 Phene
thy
l2-me
thy
lbu
tyr
ate 3632
440 S0440 异丁酸苯乙酯 Phene

thy
lis
obu
tyr
ate 2862
441 S0441 丁酸香叶酯 Ge

rany
lbu
tyr
ate 2512
442 S0442 异丁酸香叶酯 Ge

rany
lis
obu
tyr
ate 2513
148
GB 2760—2014
3 (续)
表 B.
443 S0443 丁酸芳樟酯 L

ina
lylbu
tyr
ate 2639
444 S0444 异丁酸芳樟酯 L

ina
lyli
sobu
tyr
ate 2640
445 S0445 当归酸异丁酯 I

sobu
tylange
lat
e 2180
446 S0446 异丁酸橙花酯 Ne

ryli
sobu
tyr
ate 2775
447 S0447 正戊酸乙酯 Et

hylva
ler
ate 2462
448 S0448 丁酰乳酸丁酯 Bu

tylbu
tyr
yll
act
ate 2190
449 S0449 异戊酸乙酯 Et

hyli
sova
ler
ate 2463
450 S0450 水杨酸丁酯(又名柳酸丁酯) Bu

tyls
ali
cyl
ate 3650
451 S0451 异戊酸丁酯 Bu

tyli
sova
ler
ate 2218
452 S0452 异戊酸异戊酯 I

soamy
lis
ova
ler
ate 2085
453 S0453 异戊酸 3

-己烯酯 3
-Hexeny
lis
ova
ler
ate 3498
454 S0454 异戊酸壬酯 Nony

lis
ova
ler
ate 2791
455 S0455 异戊酸苯乙酯 Phene

thy
lis
ova
ler
ate 2871
456 S0456 异戊酸香叶酯 Ge

rany
lis
ova
ler
ate 2518
457 S0457 己酸甲酯 Me

thy
lhexanoa
te 2708
458 S0458 2
-己烯酸甲酯 Me
thy
l2-hexenoa
te 2709
459 S0459 己酸乙酯 Et

hylhexanoa
te(
Ethy
lcap
roa
te) 2439
460 S0460 3
-己烯酸乙酯 Et
hyl3
-hexenoa
te 3342
461 S0461 3
-羟基己酸乙酯 Et
hyl3
-hyd
roxyhexanoa
te 3545
462 S0462 反式-

2-己烯酸乙酯 Et
hylt s-
ran 2
-hexenoa
te 3675
463 S0463 己酸丙酯 Pr

opy
lhexanoa
te 2949
464 S0464 己酸戊酯 Amy

lhexanoa
te 2074
465 S0465 己酸异戊酯 I

soamy
lhexanoa
te 2075
466 S0466 己酸己酯 Hexy

lhexanoa
te 2572
467 S0467 己酸顺式-

3-己烯酯(又名己酸叶醇酯) c
is-
3-Hexeny
lhexanoa
te(
Lea
fhexanoa
te) 3403
468 S0468 庚酸乙酯 Et

hylhep
tanoa
te 2437
469 S0469 庚酸丙酯 Pr

opy
lhep
tanoa
te 2948
470 S0470 庚酸丁酯 Bu

tylhep
tanoa
te 2199
471 S0471 2
-甲基-
3-巯基呋喃 2
-Me
thy
l-3
-fu
ran
thi
ol 3188
472 S0472 辛酸甲酯 Me

thy
lcap
ryl
ate 2728
473 S0473 辛酸乙酯 Et

hylc
apr
yla
te 2449
474 S0474 顺式-

4-辛烯酸乙酯 Et
hylc
is-
4-o
ctenoa
te 3344
475 S0475 4,
顺式- 7
-辛二烯酸乙酯 Et
hylc
i 4,
s- 7
-oc
tad
ienoa
te 3682
476 S0476 辛酸异戊酯 I

soamy
loc
tanoa
te 2080
149
GB 2760—2014
3 (续)
表 B.
477 S0477 辛酸壬酯 Nony

loc
tanoa
te 2790
478 S0478 辛酸苯乙酯 Phene

thy
loc
tanoa
te 3222
479 S0479 2
-壬烯酸甲酯 Me
thy
l2-nonenoa
te 2725
480 S0480 壬酸乙酯 Et

hylnonanoa
te 2447
481 S0481 癸酸乙酯 Et

hylde
canoa
te 2432
482 S0482 反式-

2-顺式-
4-癸二烯酸乙酯 Et
hylt s-
ran 2,
cs-
i 4
-de
cad
ienoa
te 3148
483 S0483 十二酸乙酯(又名月桂酸乙酯) Et

hyldode
canoa
te(
Ethy
llau
rae)
t 2441
484 S0484 十四酸甲酯(又名肉豆蔻酸甲酯) Me

thy
lte
trade
canoa
te (Me
tht
ylmy
ris
tae)
t 2722
485 S0485 苯甲酸甲酯 Me

thy
lben
zoa
te 2683
486 S0486 苯甲酸乙酯 Et

hylben
zoa
te 2422
487 S0487 苯甲酸丙酯 Pr

opy
lben
zoa
te 2931
488 S0488 苯甲酸己酯 Hexy

lben
zoa
te 3691
489 S0489 苯甲酸苄酯 Ben

zylben
zoa
te 2138
苯甲酸顺式-
3-己烯酯 (又名苯甲酸叶
490 S0490 c
is-
3-Hexeny
lben
zoa
te(
Lea
fben
zoa
te) 3688
醇酯)
491 S0491 邻氨基苯甲酸甲酯 Me

thy
lan
thr
ani
lat
e 2682
492 S0492 苯乙酸甲酯 Me

thy
lpheny
lac
eta
te 2733
493 S0493 苯乙酸乙酯 Et

hylpheny
lac
eta
te 2452
494 S0494 苯乙酸异戊酯 I

soamy
lpheny
lac
eta
te 2081
495 S0495 苯乙酸苯乙酯 Phene

thy
lpheny
lac
eta
te 2866
496 S0496 惕各酸乙酯 Et

hylt
igl
ate 2460
497 S0497 惕各酸苄酯 Ben

zylt
igl
ate 3330
498 S0498 乳酸乙酯 Et

hyll
act
ate 2440
499 S0499 乳酸丁酯 Bu

tyll
act
ate 2205
500 S0500 肉桂酸甲酯 Me

thy
lci
nnama
te 2698
501 S0501 肉桂酸乙酯 Et

hylc
innama
te 2430
502 S0502 肉桂酸苄酯 Ben

zylc
innama
te 2142
503 S0503 肉桂酸苯乙酯 Phene

thy
lci
nnama
te 2863
504 S0504 肉桂酸肉桂酯 C

innamy
lci
nnama
te 2298
505 S0505 水杨酸甲酯(又名柳酸甲酯) Me

thy
lsa
licy
lat
e 2745
506 S0506 水杨酸乙酯(又名柳酸乙酯) Et

hyls
ali
cyl
ate 2458
507 S0507 水杨酸异戊酯(又名柳酸异戊酯) I

soamy
lsa
licy
lat
e 2084
508 S0508 十四酸乙酯(又名肉豆蔻酸乙酯) Et

hylt
etr
ade
canoa
te(
Ethy
lmy
ris
tae)
t 2445
509 S0509 油酸乙酯 Et

hylo
lea
te 2450
150
GB 2760—2014
3 (续)
表 B.
510 S0510 棕榈酸乙酯 Et

hylpa
lmi
tat
e 2451
511 S0511 二氢茉莉酮酸甲酯 Me

thy
ldi
hyd
roa
jsmona
te 3408
512 S0512 椰子油混合酸乙酯 Et

hyle
ste
rofc
oconu
toi
lmi
xeda
cid —
513 S0513 柠檬酸三乙酯 Tr

iet
hylc
itr
ate 3083
514 S0514 甲酸大茴香酯 An

isy
lfo
rma
te 2101
515 S0515 甲酸顺式-

3-己烯酯(又名甲酸叶醇酯) c
is-
3-Hexeny
lfo
rma
te(
Lea
ffo
rma
te) 3353
516 S0516 乙酸 2
-甲基丁酯 2
-Me
thy
lbu
tyla
cet
ate 3644
517 S0517 乙酸 3
-苯丙酯 3
-Pheny
lpr
opy
lac
eta
te 2890
518 S0518 乙酸丁香酯 Eugeny

lac
eta
te 2469
519 S0519 4,
5-二甲基-
2-异丁基-
3-噻唑啉 4,
5-Dime
thy
l-2
-is
obu
tyl
-3-
thi
azo
line 3621
520 S0520 乙酸异胡薄荷酯 I

sopu
legy
lac
eta
te 2965
521 S0521 乙酸 1,
3,3
-三甲基-
2-降龙脑酯 1,
3,3
-Tr
ime
thy
l-2
-no
rbo
rnany
lac
eta
te 3390
522 S0522 丙酸甲酯 Me

thy
lpr
opi
ona
te 2742
523 S0523 丙烯酸乙酯 Et

hyla
crl
yat
e 2418
524 S0524 乳酸顺式-

3-己烯酯(又名乳酸叶醇酯) c
is-
3-Hexeny
lla
cta
te(
Lea
fla
cta
te) 3690
525 S0525 丙酸癸酯 De

cylp
rop
iona
te 2369
526 S0526 反式-

2-丁烯酸乙酯 Et
hylt s-
ran 2
-bu
tenoa
te 3486
527 S0527 丁酸丙酯 Pr

opy
lbu
tyr
ate 2934
528 S0528 异丁酸异丙酯 I

sop
ropy
lis
obu
tyr
ate 2937
529 S0529 2
-甲基丁酸异丙酯 I
sop
ropy
l2-me
thy
lbu
tyr
ate 3699
530 S0530 异丁酸己酯 Hexy

lis
obu
tyr
ate 3172
531 S0531 丁酸庚酯 Hep

tylbu
tyr
ate 2549
532 S0532 异丁酸辛酯 Oc

tyli
sobu
tyr
ate 2808
533 S0533 异丁酸-

3-苯丙酯 3
-Pheny
lpr
opy
lis
obu
tyr
ate 2893
534 S0534 丁酸香茅酯 C

itr
one
lllbu
y tyr
ate 2312
535 S0535 丁酸肉桂酯 C

innamy
lbu
tyr
ate 2296
536 S0536 异戊酸甲酯 Me

thy
lis
ova
ler
ate 2753
537 S0537 异戊酸异丁酯 I

sobu
tyli
sova
ler
ate 3369
538 S0538 异戊酸 2

-甲基丁酯 2
-Me
thy
lbu
tyli
sova
ler
ate 3506
539 S0539 异戊酸苄酯 Ben

zyli
sova
ler
ate 2152
540 S0540 2
-戊基吡啶 2
-Pen
tyl
pyr
idi
ne 3383
541 S0541 异戊酸肉桂酯 C

innamy
lis
ova
ler
ate 2302
542 S0542 异戊酸薄荷酯 Men

thy
lis
ova
ler
ate 2669
543 S0543 3
-己烯酸甲酯 Me
thy
l3-hexenoa
te 3364
151
GB 2760—2014
3 (续)
表 B.
544 S0544 正己酸异丁酯 I

sobu
tylc
apr
oat
e 2202
545 S0545 己酸烯丙酯 Al

lylhexanoa
te 2032
546 S0546 己酸芳樟酯 L

ina
lylhexanoa
te 2643
547 S0547 3,
7-二甲基-
6-辛烯酸甲酯 Me
t l3,
hy 7-d
ime
thy
l-6
-oc
tenoa
te 3361
548 S0548 3
-壬烯酸甲酯 Me
thy
l3-nonenoa
te 3710
549 S0549 9
-十一烯酸甲酯 Me
thy
l9-unde
cenoa
te 2750
550 S0550 十一酸乙酯 Et

hylunde
canoa
te 3492
551 S0551 十四酸异丙酯(又名肉豆蔻酸异丙酯) I

sop
ropy
lte
tra
dec
ano
ate(
Isop
ropy
lmy
ris
tae)
t 3556
Me
thy
lN-me
thy
lan
thr
ani
lae(
t Dime
thy
lan
-
552 S0552 N-甲基邻氨基苯甲酸甲酯 2718
t
hran
ila
te)
553 S0553 邻氨基苯甲酸乙酯 Et

hylan
thr
ani
lat
e 2421
554 S0554 苯甲酸异戊酯 I

soamy
lben
zoa
te 2058
555 S0555 苯甲酸苯乙酯 Phene

thy
lben
zoa
te 2860
556 S0556 苯乙酸异丁酯 I

sobu
tylpheny
lac
eta
te 2210
557 S0557 苯乙酸己酯 Hexy

lpheny
lac
eta
te 3457
Et
hyl3
-pheny
lpr
opi
ona
te (Et
hyl hyd
roc
in-
558 S0558 苯丙酸乙酯(又名氢化肉桂酸乙酯) 2455
nama
te)
559 S0559 环己基羧酸甲酯 Me

thy
lcy
clohexane
car
boxy
lat
e 3568
560 S0560 大茴香酸甲酯 Me

thy
lp-
ani
sat
e 2679
561 S0561 大茴香酸乙酯 Et

hylp-
ani
sat
e 2420
562 S0562 水杨酸苯乙酯 Phene

thy
lsa
licy
lat
e 2868
563 S0563 十二酸异戊酯(又名月桂酸异戊酯) I

soamy
ldode
canoa
te(
Isoamy
llau
rae)
t 2077
亚油酸甲酯 (
48% ),亚麻酸甲酯 Me
thy
lli
nol
eae(
t 48% ),me
thy
lli
nol
ena
te
564 S0564 3411
(
52% )混合物 (
52% )mi
xtu
re
565 S0565 茉莉酮酸甲酯 Me

thy
lja
smona
te 3410
566 S0566 水杨酸苄酯(又名柳酸苄酯) Ben

zyls
ali
cyl
ate 2151
567 S0567 肉桂酸异丁酯 I

sobu
tylc
innama
te 2193
568 S0568 肉桂酸 3

-苯丙酯 3
-Pheny
lpr
opy
lci
nnama
te 2894
569 S0569 酒石酸二乙酯 Di

ethy
lta
rtr
ate 2378
570 S0570 菸酸甲酯 Me

thy
lni
cot
ina
te 3709
571 S0571 惕各酸苯乙酯 Phene

thy
lti
gla
te 2870
572 S0572 3 2,
-乙酰基- 5
-二甲基噻吩 3
-Ac
etl
y-2,
5-d
ime
thy
lth
iophene 3527
573 S0573 3,
5,5
-三甲基-
1-己醇 3,
5,5
-Tr
ime
thy
l-1
-hexano
l 3324
574 S0574 丁酸茴香酯 An

isy
lbu
tyr
ate 2100
575 S0575 异戊酸龙脑酯 Bo

rny
lis
ova
ler
ate 2165
152
GB 2760—2014
3 (续)
表 B.
576 S0576 2,
6-二甲基-
4-庚醇 2,
6-Dime
thy
l-4
-hep
tano
l 3140
577 S0577 苯甲酸异丁酯 I

sobu
tylben
zoa
te 2185
578 S0578 甲酸橙花酯 Ne

rylf
orma
te 2776
579 S0579 乙酸甲基苄醇酯(邻、间、对位混合物) Me

thy
lben
zyla
cet
ate(mi
xedo-,
m-,
p-) 3702
乙酸顺式和反式-对 1,(
7)8
- 二烯-
2-
c
is-
and
-t s-
ran 1,(
p- 7)8
-Men
thad
ien
-2-
yla
ce-
580 S0580 醇酯[又名乙酸顺式和反式-对 1,(
7) 3848
t
ate
8
-薄荷二烯-
2-醇酯]
581 S0581 乙酸龙脑烯醇酯 Campho

lenea
cet
ate 3657
582 S0582 丙酸丙酯 Pr

opy
lpr
opi
ona
te 2958
583 S0583 丙酸丁酯 Bu

tylp
rop
iona
te 2211
584 S0584 丙酸己酯 Hexy

lpr
opi
ona
te 2576
585 S0585 丙酮酸乙酯 Et

hylpy
ruva
te 2457
586 S0586 丁酸辛酯 Oc

tylbu
tyr
ate 2807
587 S0587 异丁酸丙酯 n-Pr

opy
lis
obu
tyr
ate 2936
588 S0588 异丁酸异丁酯 I

sobu
tyli
sobu
tyr
ate 2189
589 S0589 异丁酸香茅酯 C

itr
one
llli
y s
obu
tyr
ate 2313
反式-
2-丁烯酸顺式-
3-己烯酯 (又名反 (
Z)-
3 l(
-Hexeny E)
-2-bu
tenoa
te[
Lef(
a E)
-
590 S0590 3982
式-
2-丁烯酸叶醇酯) 2
-bu
tenoa
te]
丁二酸单薄荷酯 (又名琥珀酸单薄 Di
ethy
lbu
taned
ioa
te (Momo
-men
thy
lsuc
ci-
591 S0591 3810
荷酯) na
te)
592 S0592 正戊酸正戊酯 Pen

tylva
ler
ate —
593 S0593 异戊酸辛酯 Oc

tyli
sova
ler
ate 2814
594 S0594 己酸丁酯 Bu

tylhexanoa
te 2201
595 S0595 己酸苯乙酯 Phene

thy
lhexanoa
te 3221
异丁酸叶醇酯 (又名顺式-
3-己烯醇异 Le
afi
sobu
tyr
ate [(Z )
-3-Hexeny
lis
obu
-
596 S0596 3929
丁酸酯) t
yra
te]
597 S0597 辛酸己酯 Hexy

loc
tanoa
te 2575
598 S0598 2
-辛烯酸乙酯 Et
hyl2
-oc
tenoa
te 3643
599 S0599 2,
4,7
-癸三烯酸乙酯 Et
hyl2,
4,7
-de
cat
rienoa
te 3832
600 S0600 苯甲酸芳樟酯 L

ina
lylben
zoa
te 2638
反式-
2-甲基 2
-丁烯酸顺式-
3-己烯酯 (Z )
-3 l (E )
-Hexeny -2-me
thy
l2-bu
tenoa
te
601 S0601 3931
(又名惕各酸叶醇酯) (
Lea
fti
gla
te)
602 S0602 2
-丁烯酸异丁酯 I
sobu
tyl2
-bu
tenoa
te 3432
603 S0603 3
-甲基丁酸己酯 Hexy
l3-me
thy
lbu
tanoa
te 3500
顺式-
3-己烯酸顺式-
3-己烯酯 (又名顺 c
is-
3-Hexeny
lcs-
i 3
-hexenoa
te (Le
afc
is-
3-
604 S0604 3689
式-
3-己烯酸叶醇酯) hexenoa
te)
153
GB 2760—2014
3 (续)
表 B.
605 S0605 3
-羟基己酸甲酯 Me
thy
l3-hyd
roxyhexanoa
te 3508
606 S0606 苯甲酸香叶酯 Ge

rany
lben
zoa
te 2511
607 S0607 琥珀酸二甲酯 Dime

thy
lsuc
cina
te 2396
608 S0608 硬脂酸乙酯 Et

hyls
tea
rat
e 3490
3
-甲基-
2-丁烯-
1-醇乙酸酯 (又名乙酸 3
-Me
thy
l-2
-bu
ten
-1-
ola
cet
ate (Pr
eny
lac
e-
609 S0609 4202
异戊烯酯) t
ate)
610 S0610 己酸反式-

2-己烯酯 t s-
ran 2
-Hexeny
lhexanoa
te 3983
611 S0611 甲酸龙脑酯 Bo

rny
lfo
rma
te 2161
612 S0612 顺式-

4-庚烯酸乙酯 Et
hyl(
Z)-hep
t-4
-enoa
te 3975
613 S0613 辛酸戊酯 Amy

loc
tanoa
te 2079
614 S0614 4
-甲基戊酸甲酯 Me
thy
l4-me
thy
lva
ler
ate 2721
615 S0615 乙酸胡椒醛酯 He

lio
trop
ina
cet
ate 2912
616 S0616 丙酸肉桂酯 C

innamy
lpr
opi
ona
te 2301
异丁酸甲基苯基原酯 (又名异丁酸苏 Me
thy
lpheny
lca
rbi
nyli
sobu
tyr
ate(
Str
yal
lyl
617 S0617 2687
合香酯) i
sobu
tyr
ate)
618 S0618 异丁酸十二酯 Dode

cyli
sobu
tyr
ate 3452
619 S0619 异丁酸松油酯 Te

rpi
nyli
sobu
tyr
ate 3050
620 S0620 水杨酸异丁酯 I

sobu
tyls
ali
cyl
ate 2213
621 S0621 肉桂酸异戊酯 I

soamy
lci
nnama
te 2063
622 S0622 乙酸异龙脑酯 I

sobo
rny
lac
eta
te 2160
623 S0623 γ-戊内酯 γ-Va

ler
ola
ctone 3103
624 S0624 γ-己内酯 γ-Hexa

lac
tone 2556
625 S0625 γ-庚内酯 γ-Hep

tal
act
one 2539
626 S0626 γ-辛内酯 γ-Oc

tal
act
one 2796
627 S0627 γ-壬内酯 γ-Nona

lac
tone 2781
628 S0628 γ-癸内酯 γ-De

cal
act
one 2360
629 S0629 γ-十二内酯 γ-Dode

cal
act
one 2400
630 S0630 γ-丁内酯 γ-Bu

tyr
ola
ctone 3291
631 S0631 δ-己内酯 δ-Hexa

lac
tone 3167
632 S0632 δ-辛内酯 δ-Oc

tal
act
one 3214
633 S0633 δ-壬内酯 δ-Nona

lac
tone 3356
634 S0634 δ-癸内酯 δ-De

cal
act
one 2361
635 S0635 δ-十一内酯 δ-Unde

cal
act
one 3294
636 S0636 δ-十二内酯 δ-Dode

cal
act
one 2401
154
GB 2760—2014
3 (续)
表 B.
637 S0637 十五内酯 Pen

tade
cano
lide 2840
5
-Hyd
roxy
-2-
dec
eno
ica
cidδ-
lac
tone (
Coc
o-
638 S0638 5
-羟基-
2-癸烯酸δ-内酯 3744
l
acone)
t
639 S0639 3
-丙叉苯酞 3
-Pr
opy
lideneph
tha
lide 2952
640 S0640 3
-丁叉苯酞 3
-Bu
tyl
ideneph
tha
lide 3333
641 S0641 薄荷内酯 Mi

ntl
act
one 3764
642 S0642 δ-十三内酯 δ-Tr

ide
cal
act
one —
643 S0643 δ-十四内酯 δ-Te

trade
cal
act
one 3590
5 2,
-羟基- -癸二烯酸内酯 (又名 6
4 -戊 5
-Hyd
roxy
-2,
4-de
cad
ieno
ica
cidl
acone (
t 6-
644 S0644 3696
基-
α-吡喃酮) Pen
tyl
-α-py
rone)
5
-Hyd
roxy
-7-
dec
eno
ica
cidl
acone (
t Jasmi
ne
645 S0645 5
-羟基-
7-癸烯酸内酯(又名茉莉内酯) 3745
l
acone)
t
646 S0646 威士忌内酯 Wh

iskeyl
act
one 3803
二氢猕猴桃内酯 [又名 (+/- )
-2,
6, Di
hyd
roa
cti
nid
iol
ide [(+/- )
-(2,
6,6
-Tr
im-
647 S0647 6
-三甲基-
2-羟基环亚己基乙酸 γ-内 e
thy
l-2
-hyd
roxy
cyc
lohexy
lidene)a
cet
ica
cid 4020
酯] γ-
lac
tone]
648 S0648 黄葵内酯 Amb

ret
tol
ide 2555
649 S0649 α-当归内酯 α-Ange

lic
ala
ctone 3293
650 S0650 γ-甲基癸内酯 γ-Me

thy
lde
cal
act
one 3786
651 S0651 β-石竹烯 β-Ca

ryophy
llene 2252
652 S0652 巴伦西亚橘烯 Va

lenc
ene 3443
653 S0653 月桂烯 My

rcene 2762
654 S0654 d-苧烯 d-Limonene 2633
655 S0655 异松油烯 Te

rpi
nol
ene 3046
656 S0656 罗勒烯 Oc

imene 3539
657 S0657 莰烯 Camphene 2229
658 S0658 α-蒎烯 α-P

inene 2902
659 S0659 β-蒎烯 β-P

inene 2903
660 S0660 1,
8-桉叶素 1,
8-C
ine
ole 2465
661 S0661 1,
4-桉叶素 1,
4-C
ine
ole 3658
662 S0662 二氢香豆素 Di

hyd
roc
ouma
rin 2381
663 S0663 1,
4-二甲基-
4-乙酰基-
1-环己烯 1,
4-Dime
thy
l-4
-ac
etl
y-1
-cy
clohexene 3449
2 6,
-甲酰基- -二甲基双环 [
6 3. 1]庚- 2
1. -Fo
rmy
l-6,
6-d
ime
thy
lbi
cyc
lo[
3. 1]
1. -hep
t-2
-
664 S0664 3395
2
-烯(又名桃金娘烯醛) ene (My
rt l)
ena
茶螺烷 [又名 1
-氧杂螺-(
4,5)
-2,
6, The
asp
irane [
2,6,
10,
10-Te
trame
thy
l-1
-ox
-
665 S0665 3774
10,
10-四甲基-
6-癸烯] a
spi
ro(
4,5)
-de
c-6
-ene]
155
GB 2760—2014
3 (续)
表 B.
666 S0666 1,
3,5
-十一碳三烯 1,
3,5
-Unde
cat
riene 3795
667 S0667 α-二甲基苯乙烯

对, p,
α-Dime
thy
lst
yrene 3144
668 S0668 α
-水芹烯 α-Phe
lland
rene 2856
669 S0669 红没药烯 B

isabo
lene 3331
670 S0670 γ-松油烯 γ-Te

rpi
nene 3559
671 S0671 6
-羟基二氢茶螺烷 6
-Hyd
roxyd
ihyd
rot
hea
spi
rane 3549
672 S0672 1
-甲基-
3-甲氧基-
4-异丙基苯 1
-Me
thy
l-3
-me
thoxy
-4-
isop
ropy
lben
zene 3436
673 S0673 间-二甲氧基苯 m-Dime

thoxyben
zene 2385
674 S0674 对-异丙基甲苯 p-Cymene 2356
675 S0675 3,
4-二甲酚 3,
4-Dime
thy
lpheno
l 3596
676 S0676 1
-甲基萘 1
-Me
thy
lnaph
tha
lene 3193
677 S0677 1,
2-二甲氧基苯 1,
2-Dime
thoxyben
zene 3799
678 S0678 α-金合欢烯 α-Fa

rne
sene 3839
679 S0679 苏合香烯 S

tyr
ene 3233
680 S0680 α-松油烯 α-Te

rpi
nene 3558
681 S0681 3
-蒈烯 3
-Ca
rene 3821
682 S0682 聚苧烯 Po

lyl
imonene —
683 S0683 香菇素 Len

thi
oni
ne —
684 S0684 氧化石竹烯 Ca

ryophy
lleneox
ide 4085
2,
4,6 1,
-三甲基- 3,
5-三氧杂环己烷 2,4,6
-Tr
ime
thy
l-1,3,5
-tr
ioxa
cyc
lohexane
685 S0685 4010
(又名三聚乙醛) (
Par
aldehyde)
686 S0686 甲硫醇 Me

thy
lme
rcap
tan 2716
687 S0687 3
-甲硫基丙醇 -(Me
3 thy
lth
io)p
ropano
l 3415
688 S0688 正丁硫醇 1

-Bu
tane
thi
ol 3478
689 S0689 2
-甲基-
1-丁硫醇 2
-Me
thy
l-1
-bu
tane
thi
ol 3303
690 -(甲硫基)
S0690 3 -1-己醇 -(Me
3 thy
lth
io)
-1-hexano
l 3438
691 S0691 1,
6-己二硫醇 1,
6-Hexaned
ith
iol 3495
692 S0692 糠基硫醇(又名咖啡醛) Fu

rfu
rylme
rcap
tan 2493
693 S0693 二甲基硫醚 Dime

thy
lsu
lfi
de 2746
694 S0694 二甲基二硫醚 Dime

thy
ldi
sul
fide 3536
695 S0695 二甲基三硫醚 Dime

thy
ltr
isu
lfi
de 3275
696 S0696 二丁基硫醚 Di

but
ylsu
lfi
de 2215
156
GB 2760—2014
3 (续)
表 B.
2,
2'-(
Thi
odime
thy
lene)
-di
fur
an
2,
2'-(硫代二亚甲基)
-二呋喃 2
-Fu
rfu
rylmono
suf
ide
697 S0697 3238
二糠基硫醚 B
is(
2-f
urf
url)
y su
lfi
de
Di
fur
fur
ylsu
lph
ide
698 S0698 二糠基二硫醚 Di

fur
fur
yld
isu
lph
ide 3146
699 S0699 邻-甲硫基苯酚 o-(Me

thy
lth
io)
-pheno
l 3210
700 S0700 3
-甲硫基丙醛 -(Me
3 thy
lth
io)p
rop
iona
ldehyde 2747
701 S0701 8
-巯基薄荷酮 p-Men
tha
-8-
thi
ol-
3-one 3177
702 S0702 硫代乙酸糠酯 Fu

rfu
rylt
hioa
cet
ate 3162
703 S0703 3
-甲硫基丙酸甲酯 Me
thy
l3-me
thy
lth
iop
rop
iona
te 2720
704 S0704 3
-甲硫基丙酸乙酯 Et
hyl3
-me
thy
lth
iop
rop
iona
te 3343
705 S0705 吲哚 I
ndo
le 2593
706 S0706 三甲基胺 Tr

ime
thy
lami
ne 3241
707 S0707 玫瑰醚 Ro

seox
ide 3236
708 S0708 羟基香茅醇 Hyd

roxy
cit
rone
llo
l 2586
709 S0709 3,
5 1,
-二甲基- 2,
4-三硫杂环戊烷 3,
5-Dime
thy
l-1,
2,4
-tr
ith
iol
ane 3541
710 S0710 2
-甲基吡嗪 2
-Me
thy
l r
pyaz
ine 3309
711 S0711 2,
3-二甲基吡嗪 2,
3-Dime
thy
l r
pyaz
ine 3271
712 S0712 2,
5-Dime
thy
l r
pyaz
ine 3272
713 S0713 2,
3,5
-三甲基吡嗪 2,
3,5
-Tr
ime
thy
l r
pyaz
ine 3244
714 S0714 对-甲苯基乙醛 p-To

lyl
ace
tal
dehyde 3071
2,
6,6
-Tr
ime
thy
l-1o
r2-
cyc
lohexen
-1-
car
box
-
715 S0715 2,
6,6
-三甲基-
1或2
-环己烯-
1-甲醛 3639
a
ldehyde
716 S0716 2
-异丁基-
3-甲基吡嗪 2
-Is
obu
tyl3
-me
thy
l r
pyaz
ine 3133
717 S0717 2
-甲氧基-
3-仲丁基吡嗪 2
-Me
thoxy
-3-
sec-bu
tyl
pyr
azi
ne 3433
718 S0718 2,
3-二乙基吡嗪 2,
3-Di
ethy
l r
pyaz
ine 3136
719 S0719 3 2,
-乙基- 6
-二甲基吡嗪 3
-Et
hyl
-2,
6-d
ime
thy
l r
pyaz
ine 3150
720 S0720 2
-乙酰基吡嗪 Ac
etl
y r
pyaz
ine 3126
721 S0721 2
-乙酰基-
3-乙基吡嗪 2
-Ac
etl
y-3
-et
hyl
pyr
azi
ne 3250
722 S0722 2,
3-二乙基-
5-甲基吡嗪 2,
3-Di
ethy
l-5
-me
thy
l r
pyaz
ine 3336
723 S0723 5
-异丙基-
2-甲基吡嗪 5
-Is
opr
opy
l-2
-me
thy
l r
pyaz
ine 3554
724 S0724 2,
6-二甲基吡啶 2,
6-Dime
thy
l r
pyid
ine 3540
725 S0725 4
-甲基噻唑 4
-Me
thy
lth
iaz
ole 3716
726 S0726 α-甲基肉桂醛 α-Me

thy
lci
nnama
ldehyde 2697
727 S0727 5
-羟乙基-
4-甲基噻唑 5
-Hyd
roxye
thy
l-4
-me
thy
lth
iaz
ole 3204
157
GB 2760—2014
3 (续)
表 B.
728 S0728 2,
4,5
-三甲基噻唑 2,
4,5
-Tr
ime
thy
lth
iaz
ole 3325
729 S0729 2
-乙基-
4-甲基噻唑 2
-Et
hyl
-4-me
thy
lth
iaz
ole 3680
730 S0730 5
-乙烯基-
4-甲基噻唑 4
-Me
thy
l-5
-vi
nyl
thi
azo
le 3313
731 S0731 2
-乙酰基噻唑 2
-Ac
tyl
thi
azo
le 3328
732 S0732 2
-异丙基-
4-甲基噻唑 2
-Is
opr
opy
l-4
-me
thy
lth
iaz
ole 3555
733 S0733 2
-异丁基噻唑 2
-Is
obu
tyl
thi
azo
le 3134
734 S0734 苯并噻唑 Ben

zot
hia
zol
e 3256
735 S0735 N-糠基吡咯 N-Fur

fur
ylpy
rro
le 3284
736 S0736 2
-乙酰基吡咯 2
-Ac
etl
y r
pyro
le 3202
737 S0737 5,
6,7,
8-四氢喹啉 5,
6,7,
8-Te
trahyd
roqu
inoxa
line 3321
738 S0738 2,
4,5
-三甲基-
3- 唑啉 2,
4,5
-Tr
ime
thy
l-3
-oxa
zol
ine 3525
739 S0739 2
-甲基-
4 1,
-丙基- 3
- 唑烷 2
-Me
thy
l-4
-pr
opy
l-1,
3-oxa
thi
ane 3578
740 S0740 吡啶 Py
rid
ine 2966
741 S0741 二丙基二硫醚 Pr

opy
ldi
sul
fide 3228
742 S0742 2
-戊基硫醇 2
-Pen
tane
thi
ol 3792
743 S0743 邻-甲基苯硫酚 o-To

luene
thi
ol 3240
744 S0744 苄基硫醇 Ben

zylme
rcap
tan 2147
1
-对- 烯-
8-硫醇 (又名 1
-对-薄荷烯-
745 S0745 1
-p-Men
thene
-8-
thi
ol 3700
8
-硫醇)
746 S0746 甲基丙基二硫醚 Me

thy
lpr
opy
ldi
sul
fide 3201
747 S0747 甲基苄基二硫醚 Me

thy
lben
zyld
isu
lfi
de 3504
748 S0748 甲基糠基二硫醚 Me

thy
lfu
rfu
ryld
isu
lfi
de 3362
749 S0749 烯丙基二硫醚 Al

lyld
isu
lfi
de 2028
750 S0750 2
双(-甲基-
3-呋喃基)二硫醚 B
is(
2-me
thy
l-3
-fu
ryl)d
isu
lfi
de 3259
751 S0751 糠基甲基硫醚 Fu

rfu
rylme
thy
lsu
lfi
de 3160
752 S0752 2,
6-二甲基苯硫酚 2,
6-Dime
thy
lth
iopheno
l 3666
753 S0753 2 3(
-甲基- 2
-呋喃基)丙烯醛 2
-Me
thy
l-3(
2-f
url)a
y cro
lei
n 2704
754 S0754 2
-甲基四氢噻吩-
3-酮 2
-Me
thy
lte
trahyd
rot
hiophen
-3-
one 3512
755 S0755 2
-甲基-
5-(甲硫基)呋喃 2
-Me
thy
l--(me
5 thy
lth
io)f
uran 3366
756 S0756 2 3,
-羟基- 5,
5-三甲基-
2-环己烯酮 2
-Hyd
roxy
-3,
5,5
-tr
ime
thy
l-2
-cy
clohexenone 3459
757 S0757 糠酸甲酯 Me

thy
l2-
fur
oat
e 2703
758 S0758 硫代乙酸乙酯 Et

hylt
hioa
cet
ate 3282
759 S0759 硫代乙酸丙酯 Pr

opy
lth
ioa
cet
ate 3385
760 S0760 3
-巯基丙酸乙酯 Et
hyl3
-me
rcap
top
rop
iona
te 3677
158
GB 2760—2014
3 (续)
表 B.
761 S0761 硫代丁酸甲酯 Me

thy
lth
iobu
tyr
ate 3310
762 S0762 异硫氰酸烯丙酯 Al

lyli
sot
hio
cyana
te 2034
763 S0763 2
-硫代糠酸甲酯 Me
thy
l2-
thi
ofu
roa
te 3311
764 S0764 3 1,
-甲基- 2,
4-三噻烷 3
-Me
thy
l-1,
2,4
-tr
ith
iane 3718
765 S0765 2,
3,5,
6-四甲基吡嗪 2,
3,5,
6-Te
trame
thy
l r
pyaz
ine 3237
766 S0766 2
-乙基吡嗪 2
-Et
hyl
pyr
azi
ne 3281
767 S0767 2 3,(

-乙基- 5 或 6)
-二甲基吡嗪 2
-Et
hyl
-3(
5or6)
-dime
thy
l r
pyaz
ine 3149
768 S0768 2
-甲氧基-
3-异丁基吡嗪 2
-Me
thoxy
-3-
isobu
tyl
pyr
azi
ne 3132
769 S0769 1
-甲基-
2-乙酰基吡咯 1
-Me
thy
l-2
-ac
etl
y r
pyro
le 3184
770 S0770 N-乙基-

2-乙酰基吡咯 1
-Et
hyl
-2-
ace
tyl
pyr
rol
e 3147
771 S0771 喹啉 Qu
ino
line 3470
772 S0772 6
-甲基喹啉 6
-Me
thy
lqu
ino
line 2744
773 S0773 5
-甲基喹啉 5
-Me
thy
lqu
inoxa
line 3203
774 S0774 哌啶 P
ipe
rid
ine 2908
775 S0775 β-甲基吲哚 β-Me

thy
lindo
le 3019
776 S0776 5
-乙基-
2-甲基吡啶 5
-Et
hyl
-2-me
thy
l r
pyid
ine 3546
777 S0777 3
-乙基吡啶 3
-Et
hyl
pyr
idi
ne 3394
778 S0778 2
-乙酰基吡啶 2
-Ac
etl
y r
pyid
ine 3251
779 S0779 3
-乙酰基吡啶 3
-Ac
etl
y r
pyid
ine 3424
780 S0780 甲酸肉桂酯 C

innamy
lfo
rma
te 2299
781 S0781 异戊胺 I

sopen
tyl
ami
ne 3219
782 S0782 苯乙胺 Phene

thy
lami
ne 3220
783 S0783 2 1,
-甲基- 3
-二硫环戊烷 2
-Me
thy
l-1,
3-d
ith
iol
ane 3705
784 S0784 6
-乙酰氧基二氢茶螺烷 6
-Ac
etoxyd
ihyd
rot
hea
spi
rane 3651
785 S0785 4,
5-二甲基噻唑 4,
5-Dime
thy
lth
iaz
ole 3274
786 S0786 3
-巯基己醇 3
-Me
rcap
tohexano
l 3850
787 S0787 三硫丙酮 Tr

ith
ioa
cet
one 3475
788 S0788 2,
6-Dime
thy
l r
pyaz
ine 3273
789 -(甲硫基)乙酸乙酯
S0789 2 Et
hy -(me
l2 thy
lth
io)a
cet
ate 3835
790 S0790 乙酸 3
-巯基己酯 3
-Me
rcap
tohexy
lac
eta
te 3851
791 -(甲基二硫基)丙酸乙酯
S0791 2 Et
hy -(me
l2 thy
ldi
tho)p
i rop
iona
te 3834
792 -(甲硫基)丁酸乙酯
S0792 3 Et
hy -(me
l3 thy
lth
io)bu
tyr
ate 3836
793 S0793 丁酸 3
-巯基己酯 3
-Me
rcap
tohexy
lbu
tyr
ate 3852
794 S0794 己酸 3
-巯基己酯 3
-Me
rcap
tohexy
lhexanoa
te 3853
159
GB 2760—2014
3 (续)
表 B.
795 S0795 糠醇 Fu
rfu
ryla
lcoho
l 2491
796 S0796 四氢糠醇 Te

trahyd
rof
urf
urla
y l
coho
l 3056
797 S0797 牛磺酸(又名 2

-氨基乙基磺酸) Tau
rine (
2-Ami
noe
thy
lsu
lfon
icAc
id) 3813
798 S0798 2
-乙基-
3-甲基吡嗪 2
-Et
hyl
-3-Me
thy
l r
pyaz
ine 3155
799 S0799 3
-甲基-
2-丁硫醇 3
-Me
thy
l-2
-bu
tane
thi
ol 3304
800 S0800 2
-甲基-
3-四氢呋喃硫醇 2
-Me
thy
l-3
-te
trahyd
rof
uran
thi
ol 3787
801 S0801 丙硫醇 Pr

opane
thi
ol 3521
802 S0802 1,
3-丙二硫醇 1,
3-Pr
opaned
ith
iol 3588
803 S0803 烯丙基硫醇(又名 2

-丙烯基-
1-硫醇) Al
lylme
rcap
tan (
2-p
ropen
-1-
thi
ol) 2035
804 S0804 4
-甲氧基-
2-甲基-
2-丁硫醇 4
-Me
thoxy
-2-me
thy
l-2
-bu
tane
thi
ol 3785
805 S0805 2
-苯乙硫醇 2
-Pheny
let
hylme
rcap
tan 3894
806 S0806 3
-巯基-
3-甲基-
1-丁醇 3
-Me
rcap
to-
3-me
thy
l-1
-bu
tano
l 3854
807 S0807 甲基 2
-甲基-
3-呋喃基二硫醚 Me
thy
l2-me
thy
l-3
-fu
ryld
isu
fide 3573
808 S0808 甲基乙基硫醚 Me

thy
let
hylsu
lfi
de 3860
809 S0809 甲基苯基二硫醚 Me

thy
lpheny
ldi
sul
fide 3872
810 S0810 二乙基硫醚 Di

ethy
lsu
lfi
de 3825
811 S0811 二丙基三硫醚 Di

propy
ltr
isu
lfi
de 3276
812 S0812 丙烯基丙基二硫醚 Pr

openy
lpr
opy
ldi
sul
fide 3227
813 S0813 二烯丙基硫醚 Al

lylsu
lfi
de 2042
814 S0814 二烯丙基三硫醚 Di

all
ylt
risu
lfi
de 3265
815 S0815 二烯丙基四硫醚(又名二烯丙基聚硫醚) Di

all
ylt
etr
asu
lfde (
i Dia
lllpo
y lysu
lfde)
i 3533
816 S0816 2
-甲硫甲基-
2-丁烯醛 -(Me
2 thy
lth
io)me
thy
l-2
-bu
tena
l 3601
817 S0817 3
-甲硫基己醛 3
-Me
thy
lth
iohexana
l 3877
818 S0818 乙酸环己酯 Cy

clohexy
lac
eta
te 2349
819 S0819 邻-氨基苯乙酮 o-Ami

noa
cet
ophenone 3906
820 S0820 2
-甲基-
3-甲硫基呋喃 2
-Me
thy
l--(me
3 thy
lth
io)f
uran 3949
821 S0821 甲酸 3
-巯基 3
-甲基丁酯 3
-Me
rcap
to-
3-me
thy
l-bu
tylf
orma
te 3855
822 S0822 乙酸 3
-甲硫基丙酯 -(Me
3 thy
lth
io)p
ropy
lac
eta
te 3883
-甲基硫代丁酸 S-甲酯 (又名异戊酸 S-Me
3 thy
l3-me
thy
lbu
tan
eth
ioa
te (Me
thy
lth
iol
823 S0823 3864
甲硫醇酯) i
sov
ale
rae)
t
824 S0824 甲硫磺酸 S-甲酯 S-Me

thy
lme
thane
thi
osu
lfona
te —
825 S0825 2
-甲硫基丁酸甲酯 Me
thy
l2-me
thy
thi
obu
tyr
ate 3708
826 S0826 3
-甲硫基-
1-己醇乙酸酯 -(Me
3 thy
lth
io)
-1-hexy
lac
eta
te 3789
827 S0827 甲硫醇乙酸酯 S-me

thy
lth
ioa
cet
ate 3876
160
GB 2760—2014
3 (续)
表 B.

(
5H )
-5 6,
-甲基- -二氢环戊基并 (
7 b) (
5H )
-5-Me
thy
l-6,7
-di
hyd
ro-
cyc
lopen
ta(
b)
828 S0828 3306
吡嗪 r
pyaz
ine
829 S0829 2
-甲氧基吡嗪 2
-Me
thoxypy
raz
ine 3302
830 -,
S0830 2 5或6
-甲氧基-
3-甲基吡嗪 -,
2 5o
r6-Me
thoxy
-3-me
thy
l r
pyaz
ine 3183
831 S0831 2 3,
-乙酰基- 5(或 6)
-二甲基吡嗪 2
-Ac
etl
y-3,
5(r6)
o dime
thy
lpy
raz
ine 3327
832 S0832 2
-乙酰基 3
-甲基吡嗪 2
-Ac
etl3
y -me
thy
lpy
raz
ine 3964
833 S0833 四氢吡咯(吡咯烷) Te

trahyd
ropy
rro
le(
Pyr
rol
idne)
i 3523
834 S0834 2
-异丁基吡啶 2
-Is
obu
tylpy
rid
ine 3370
835 S0835 2 4,
-乙基- 5
-二甲基唑 2
-Et
hyl
-4,
5-d
ime
thy
loxa
zol
e 3672
836 S0836 硫化铵 Ammon

iumsu
lfi
de 2053
837 S0837 2
-巯基丙酸乙酯 Et
hyl2
-me
rcap
top
rop
iona
te 3279
838 S0838 N-(

4-羟基-
3-甲氧基苄基)壬酰胺 N-(
4-Hyd
roxy
-3-me
thoxyb
enz
yl)
-non
anami
de 2787
839 S0839 1,
4-二噻烷 1,
4-Di
thi
ane 3831
840 S0840 桃金娘烯醇 My

rteno
l 3439
841 S0841 胡椒碱 P

ipe
rine 2909
842 S0842 2,
3-二甲基苯并呋喃 2,
3-Dime
thy
lben
zof
uran 3535
843 S0843 4
-羟基-
5 3(
-甲基- 2H )
-呋喃酮 4
-Hyd
roxy
-5-me
thy
l--(
3 2H )
-fu
ranone 3635
844 S0844 γ-紫罗兰酮 γ-

Ionone 3175
845 S0845 α-二氢紫罗兰酮 Di

hyd
ro-Al
pha
-ionone 3628
846 S0846 d
-胡椒酮(又名对- -
1-烯-
3-酮) d-P
ipe
rione (
t p-men
th-
1-en
-3one)
- 2910
胡椒烯酮 [又名对- -
1,4(
8)-二烯-
847 S0847 P
ipe
rienone (
t p-Men
tha
-1,
4(8)
-di
en-
3-one) 3560
3
-酮]
848 S0848 L
-天冬氨酸 L
-Aspa
rti
cac
id 3656
849 S0849 DL
-异亮氨酸 DL
-Is
oleuc
ine 3295
850 S0850 焦木酸提取物 Py

rol
igne
ousa
cidex
tra
ct 2968
851 S0851 乙酸钠(又名醋酸钠) Sod

iuma
cet
ate 3024
852 S0852 双乙酸钠(又名二醋酸钠) Sod

iumd
iac
eta
te 3900
853 S0853 琥珀酸二钠 Di

sod
iumsuc
cina
te 3277
854 S0854 5
'-鸟苷酸二钠 Di
sod
ium5
'-guany
lat
e 3668
855 S0855 5
'-肌苷酸二钠 Di
sod
ium5
'-i
nos
ina
te 3669
856 S0856 磷酸三钙 Tr

ica
lci
umpho
spha
te 3081
857 S0857 δ-十六内酯 δ-Hexade

cal
act
one 4673
858 S0858 (+/- )二氢薄荷内酯 (+/- )

Dihyd
romi
ntl
act
one 4032
859 S0859 顺式-

4-十二烯醛 (
Z)-
4-Dode
cena
l 4036
161
GB 2760—2014
3 (续)
表 B.
860 S0860 4,
5-环氧反式-
2-癸烯醛 4,
5-Epoxyt s-
ran 2
-de
cena
l 4037
861 S0861 2
-乙基-
5-甲基吡嗪 2
-Et
hyl
-5-me
thy
l r
pyaz
ine 3154
862 S0862 顺式-

3-顺式-
6-壬二烯-
1-醇 c
is-
3-c
is-
6-Nonad
ien
-1-
ol 3885
863 S0863 2
-甲基-
1-丁醇 2
-Me
thy
l-1
-bu
tano
l 3998
864 S0864 异龙脑 I

sobo
rne
ol 2158
865 S0865 2
-壬醇 2
-Nonano
l 3315
866 S0866 反式-

2-辛烯-
1-醇 (
E)-
2-Oc
ten
-1-
ol(
t s-
ran 2
-Oc
ten
-1-
ol) 3887
867 S0867 香芹醇 Ca

rve
ol 2247
868 S0868 对- 烷-
2-酮(又名对-薄荷烷-
2-酮) p-Men
than
-2-
one 3176
869 S0869 4
-甲基-
3-戊烯-
2-酮 4
-Me
thy
l-3
-pen
ten
-2-
one 3368
870 S0870 3,
反式,反式- 5
-辛二烯-
2-酮 t s,
ran t s-
ran 3,
5-Oc
tad
ien
-2-
one 4008
871 S0871 2
-甲基呋喃 2
-Me
thy
lfu
ran 4179
872 S0872 3
-癸烯-
2-酮 3
-De
cen
-2-
one 3532
873 S0873 2
-辛烯-
4-酮 2
-Oc
ten
-4-
one 3603
874 S0874 2
-呋喃基-
2-丙酮 (
2-Fu
ryl)
-2-p
ropanone 2496
875 S0875 5 2,
-甲基- 3
-己二酮 5
-Me
thy
l-2,
3-hexaned
ione 3190
876 S0876 2
-甲基-
3-戊烯酸 2
-Me
thy
l-3
-pen
teno
ica
cid 3464
877 S0877 L
-酪氨酸 L
-Ty
ros
ine 3736
878 S0878 2
-氧代戊二酸 2
-Oxopen
taned
ioi
cac
id 3891
879 S0879 4
-茴香酸 4
-An
isi
cac
id 3945
880 S0880 亚油酸 L

ino
lei
cac
id 3380
881 S0881 甘草酸 Gl

ycy
rrh
izi
cac
id —
882 S0882 L
-胱氨酸 L
-Cy
sti
ne —
883 S0883 L
-蛋氨酸 L
-Me
thi
oni
ne —
884 S0884 L
-谷氨酰胺 L
-Gl
utami
ne 3684
885 S0885 2
-丙硫醇 2
-Pr
opane
thi
ol 3897
886 S0886 4
-巯基-
4-甲基-
2-戊酮 4
-Me
rcap
to-
4-me
thy
l-2
-pen
tanone 3997
887 S0887 1,
2-乙二硫醇 1,
2-Et
haned
ith
iol 3484
888 S0888 异戊烯基硫醇 Pr

eny
lme
rcap
tan 3896
d,
l-(
3-Ami
no-
3-c
arboxyp
r l) d
opy ime
thy
l-
d,
l-(
3-氨基-
3-羧基丙基)二甲基氯化
889 S0889 su
lfon
ium ch
lor
ide (
d,l-Me
thy
lme
thi
oni
ne 3445
锍(又名甲基蛋氨酸-氯化锍)
su
lfon
iumch
lor
ide)
890 S0890 2
-甲基-
3 4,
-硫代乙酰氧基- 5
-二氢呋喃 2
-Me
thy
l-3
-th
ioa
cet
oxy
-4,
5-d
ihyd
rof
uran 3636
891 S0891 异丁基硫醇 I

sobu
tylme
rcap
tan 3874
162
GB 2760—2014
3 (续)
表 B.
892 S0892 苯硫酚(原名称为苄基硫醇) Ben

zene
thi
ol 3616
893 S0893 异硫氰酸苄酯 Ben

zyli
sot
hio
cyana
te —
894 S0894 甲基烯丙基三硫醚 Al

lylme
thy
ltr
isu
lfi
de 3253
895 S0895 2
-戊基噻吩 2
-Pen
tylt
hiophene 4387
896 S0896 3,
5 1,
-二乙基- 2,
4-三硫杂环戊烷 3,
5-Di
ethy
l-1,
2,4
-tr
ith
iol
ane 4030
897 S0897 噻吩 Th
iophene —
898 S0898 2,
4,6
-三甲基二氢- 1,
4H- 3,
5-二噻嗪 2,
4,6
-Tr
ime
thy
ldi
hyd
ro- 1,
4H- 3,
5-d
ith
iaz
ine 4018
899 S0899 异硫氰酸 3

-甲硫基丙酯 3
-Me
thy
lth
iop
ropy
lis
oth
iocyana
te 3312
900 S0900 3
-甲基丁基硫醇 3
-Me
thy
lbu
tane
thi
ol 3858
901 S0901 2
-乙酰基-
2-噻唑啉 2
-Ac
etl
y-2
-th
iaz
oli
ne 3817
902 S0902 甲基丙基三硫醚 Me

thy
lpr
opy
ltr
isu
lfi
de 3308
903 S0903 噻唑 Th
iaz
ole 3615
904 S0904 吡嗪 Py
raz
ine 4015
905 S0905 甲基 1
-丙烯基二硫醚 Me
thy
l1-p
ropeny
ldi
sul
fide 3576
906 S0906 甲酸丙酯 Pr

opy
lfo
rma
te 2943
-(
香兰素 3 1,
l- 氧基)丙- 2
-二醇缩醛
Van
lil
li -(
n3 l-men
thoxy)p
ropane
-1,2
-di
ol
907 S0907 [又名香兰素 3
-(l-薄荷烷氧基 )丙-
1, 3904
a
cet
al
2
-二醇缩醛]
908 S0908 3
-戊烯-
2-酮 3
-Pen
ten
-2-
one 3417
909 S0909 十二酸甲酯(又名月桂酸甲酯) Me

thy
ldode
canoa
te (Me
thy
llau
rae)
t 2715
乙酸紫苏酯 (又名对-
1,8
- 二烯-
7-醇 Pe
ril
lyla
cet
ate(
p-Men
tha
-1,
8-d
ien
-7-
yla
ce-
910 S0910 3561
乙酸酯 t
ate)
911 S0911 苹果酸二乙酯 Di

ethy
lma
lat
e 2374
912 S0912 甲硫基乙酸甲酯 Me

t l(me
hy thy
lth
io)a
cet
ate 4003
913 S0913 2
-乙酰基-
1-吡咯啉 2
-Ac
etl
y-1
-py
rro
line 4249
914 S0914 甲酸异丙酯 I

sop
ropy
lfo
rma
te 2944
915 S0915 4
-甲基-
2-戊烯醛 4
-Me
thy
l-2
-pen
tena
l 3510
916 S0916 亚油酸乙酯 Et

hyll
ino
lea
te —
2,
4,6 5,
-三异丁基- 6
-二氢- 1,
4H- 3,
5- 2,
4,6
-Tr
iis
obu
tyl
-5,
6-d
ihyd
ro- 1,
4H- 3,
5-d
i-
917 S0917 4017
二噻嗪 t
hia
zine
918 S0918 乙酸十二醇酯 Dode

cyla
cet
ate 2616
919 S0919 2
-乙基丁醛 2
-Et
hylbu
tyr
aldehyde 2426
920 S0920 辛酸辛酯 Oc

tylc
apr
yla
te 2811
921 S0921 己醛二乙缩醛 Hexana

ldi
ethy
lac
eta
l —
922 S0922 丙酸异丙酯 I

sop
ropy
lpr
opi
ona
te 2959
163
GB 2760—2014
3 (续)
表 B.
923 S0923 丁酸反式-

2-己烯酯 t s-
ran 2
-Hexeny
lbu
tyr
ate 3926
924 S0924 异硫氰酸丁酯 Bu

tylI
sot
hio
cyana
te 4082
925 S0925 N-葡糖酰基乙醇胺 N-Gl

ucony
let
hano
lami
ne 4254
926 S0926 N-乳酰基乙醇胺 N-La

ctoy
let
hano
lami
ne 4256
927 S0927 1
-庚烯-
3-醇 1
-Hep
ten
-3-
ol 4129
928 S0928 乙硫醇 Et

hane
thi
ol 4258
929 S0929 六偏磷酸钠 Sod

iumhexame
tapho
spha
te 3027
930 S0930 乙酸l-龙脑酯 l-Bo

rny
lac
eta
te 4080
931 S0931 反式-

α-突厥酮 t s-
ran α-Dama
scone 4088
932 S0932 二乙基二硫醚 Di

ethy
ldi
sul
fide 4093
933 S0933 2,
5 3(
-二甲基- 2H )
-呋喃酮 2,
5-Dime
thy
l-3(
2H )
-fu
ranone 4101
934 S0934 香叶酸 Ge

ran
ica
cid 4121
935 -(
S0935 1 3
-羟基-
5-甲基-
2-噻吩)乙酮 -(
1 3
-Hyd
roxy
-5-me
thy
l-2
-th
i l)e
eny thanone 4142
936 S0936 异黄葵内酯 I

soamb
ret
tol
ide 4145
937 S0937 异丁酸异龙脑酯 I

sobo
rny
lis
obu
tyr
ate 4146
938 S0938 N-甲基邻氨基苯甲酸异丁酯 I

sobu
tylN-me
thy
lan
thr
ani
lat
e 4149
Me
thi
ony
lbu
tyr
ate[
3-(Me
thy
lth
io)p
ropy
l
939 S0939 -(甲硫基)丙酯
丁酸 3 4160
bu
tyr
ate]
940 S0940 (
S1)
-甲氧基-
3-庚硫醇 (
S1)
-Me
thoxy
-3-hep
tane
thi
ol 4162
941 S0941 5
-Z-辛烯酸甲酯 Me
thy
l5-
Z-o
ctenoa
te 4165
942 S0942 N-乙酰基邻氨基苯甲酸甲酯 Me

thy
lN-
ace
tyl
ant
hran
ila
te 4170
943 S0943 3
-甲基-
2-(
3-甲基-
2-丁烯)呋喃 3
-Me
thy
l--(
2 3
-me
thy
lbu
t-2
- l)f
eny uran 4174
944 S0944 乙酸植醇酯 Phy

tyla
cet
ate 4197
3,
7,11 2,
-三甲基十二碳- 6,
10-三烯醇 3,
7,11
-Tr
ime
thy
ldode
ca2,
- 6,
10-
tri
eny
lac
e-
945 S0945 4213
乙酸酯 t
ate
946 S0946 三乙胺 Tr

iet
hyl
ami
ne 4246
947 S0947 丙酸茴香酯 An

isy
lpr
opi
ona
te 2102
948 S0948 丁酸 3
-丁酮-
2-醇酯 Bu
tan
-3-
one
-2-
ylbu
tanoa
te 3332
949 S0949 异喹啉 I

soqu
ino
line 2978
950 S0950 2
-丙酰噻唑 2
-Pr
opi
ony
lth
iaz
ole 3611
2(
4) 4(
-异丙基- 2),6
-二甲基二氢 2 (4 )
-Is
opr
opy
l-4 (2 ),6
-dime
thy
ldi
hyd
ro
951 S0951 3782
(
4H )
-1,
3,5
-二噻嗪 (
4H )
-1,
3,5
-di
thi
azi
ne
952 S0952 丁酸松油酯 Te

rpi
nylbu
tyr
ate 3049
953 S0953 3
-正丁基苯酞 3
-n-Bu
tyl
pht
hal
ide 3334
164
GB 2760—2014
3 (续)
表 B.
2,
2-二甲基-
5-(
1-甲基-
1-丙烯基)四氢 2,
2-Dime
thy
l--(
5 1
-me
thy
lpr
open
-1-
yl)t
etr
a-
954 S0954 3665
呋喃 hyd
rof
uran
(
6R )
-3-甲基-
6-(
1-甲基乙基 )
-2-环己 2
-Cy
clohexen
-1one,3
- -me
thy
l--(
6 1
-me
thy
le-
955 S0955 4200
烯-
1-酮 t
hyl)
-,(
6R )
-
956 S0956 3
-甲基-
2-丁烯-
1-醇 3
-Me
thy
l-2
-bu
ten
-1-
ol 3647
对- -
1-烯-
9-醇乙酸酯 (又名对-
1-薄
957 S0957 1
-p-Men
then
-9-
yla
cet
ate 3566
荷烯-
9-醇乙酸酯)
958 S0958 乙酸 2
-辛烯醇酯 2
-Oc
ten
-1-
yla
cet
ate 3516
S0959 1 -2-丙酮 -(
1 p-Me
t l)
hoxypheny -
2-p
ropanone 2674
960 S0960 十八酸丁酯(又名硬脂酸丁酯) Bu

tylo
ctade
canoa
te(
But
yls
tea
rae)
t 2214
961 S0961 (+/- )

-1-苯乙基硫醇 (+/- )
-1-Pheny
let
hylme
rcap
tan 4061
962 S0962 4
-异丙基-
2-环己烯酮 4
-Is
opr
opy
l-2
-cy
clohexenone 3939
963 S0963 邻-甲氧基苯甲酸甲酯 Me

thy
lo-me
thoxyben
zoa
te 2717
964 S0964 丙酮醛 Py

ruva
ldehyde 2969
965 S0965 甲基乙基三硫醚 Me

thy
let
hylt
risu
lfi
de 3861
966 S0966 2
-甲基-
2-(甲二硫基)
-丙醛 2
-Me
thy
l--(me
2 thy
ldi
tho)p
i ropana
l 3866
967 S0967 二(甲硫基)甲烷 B

is-(Me
thy
lth
io)me
thane 3878
968 S0968 2,
3,5
-三硫杂己烷 2,
3,5
-Tr
ith
iahexane 4021
969 S0969 4
-乙基辛酸 4
-Et
hylo
ctano
ica
cid 3800
970 S0970 二氢诺卡酮 Di

hyd
ronoo
tka
tone 3776
971 S0971 1
-乙氧基-
3-甲基-
2-丁烯 1
-Et
hoxy
-3-me
thy
l-2
-bu
tene 3777
2
-乙烯基-
2-甲基-
5-(
1-甲基乙烯基)四 2
-Et
heny
l-2
-me
thy
l--(
5 1
-me
thy
let l)
heny -
tet
-
972 S0972 3759
氢呋喃 r
ahyd
rof
uran
973 S0973 异戊酸糠酯 Fu

rfu
ryli
sova
ler
ate 3283
974 S0974 异戊酸芳樟酯 L

ina
lyli
sova
ler
ate 2646
975 S0975 3
-甲基-
2-丁醇 3
-Me
thy
l-2
-bu
tano
l 3703
976 S0976 3
-甲基-
1-戊醇 3
-Me
thy
l-1
-pen
tano
l 3762
977 S0977 4
-甲基-
2-戊酮 4
-Me
thy
l-2
-pen
tanone 2731
978 S0978 反式-

3-顺式-
6-壬二烯醇 t s-
ran 3
-cs-
i 6
-Nonad
ieno
l 3884
979 S0979 庚酸甲酯 Me

thy
lhep
tanoa
te 2705
980 S0980 顺式-

3-己烯醇丙酸酯 (
Z)-
3-Hexeny
lpr
opi
ona
te 3933
165
GB 2760—2014
3 (续)
表 B.
981 S0981 反式-

2-癸烯酸乙酯 Et
hylt s-
ran 2
-de
cenoa
te 3641
982 S0982 2
-乙基苯酚 2
-Et
hylpheno
l —
983 S0983 盐酸硫胺素 Th

iami
nehyd
roch
lor
ide 3322
984 S0984 N-甲基吡咯-

2-甲醛 N-Me
thy
lpy
rro
l-2
-ca
rboxa
ldehyde 4332
985 S0985 乙酸香兰素酯 Van

ill
ina
cet
ate 3108
986 S0986 L
-组氨酸 L
-Hi
sti
dine 3694
987 S0987 δ-突厥酮 δ-Dama

scone 3622
988 S0988 2
-甲基戊酸乙酯 Et
hyl2
-me
thy
lpen
tanoa
te 3488
989 S0989 4
-甲硫基-
2-丁酮 4
-Me
thy
lth
io-
2-bu
tanone 3375
990 S0990 乳酸l-薄荷酯 l-Men

thy
lla
cta
te 3748
991 S0991 甲基 3
-甲基-
1-丁烯基二硫醚 Me
thy
l3-me
thy
l-1
-bu
teny
ldi
sul
fide 3865
992 S0992 1
-巯基-
2-丙酮 1
-Me
rcap
to-
2-p
ropanone 3856
993 S0993 乙酸正戊酯 Pen

tyla
cet
ate —
994 S0994 胡薄荷酮 Pu

legone 2963
995 S0995 1
-苯基丙醇-
1 1
-Pheny
lpr
opan
-1-
ol 2884
996 S0996 4
-苯基 2
-丁醇 4
-Pheny
l-2
-bu
tano
l 2879
997 S0997 庚醇-

3 Hep
tan
-3-
ol 3547
998 S0998 3
-乙酰氧基己酸甲酯 Me
thy
l3-
ace
toxyhexanoa
te —
对- -
1-烯-
3-醇 (又名对-
1-薄荷烯-
999 S0999 p-Men
th-
1-en
-3-
ol 3179
3
-醇)
1000 S1000 4
- 醇(又名 4
-侧柏醇) 4
-Thu
jano
l 3239
丙酮酸顺式-
3-己烯酯 (又名丙酮酸叶
1001 S1001 c
is-
3-Hexeny
lpy
rova
te(
Lea
fpy
rova
te) 3934
醇酯)
1002 S1002 联苯 B
ipheny
l 3129
1003 S1003 顺式-

4-羟基-
6-十二烯酸内酯 (
Z)-
4-Hyd
roxy
-6-
dode
ceno
ica
cidl
act
one 3780
1004 S1004 甲基亚磺酰甲烷 Me

thy
lsu
lfi
nylme
thane 3875
3,
7 2,
-二甲基- -辛二烯酸甲酯 (又名
6 Me
t l3,
hy 7-d
ime
thy
l-2,
6-o
cta
die
noa
te (me
thy
l
1005 S1005 —
香叶酸甲酯) e
gra
nae)
t
4,
反式和顺式- 8 3,
-二甲基- -壬二烯- (
7 E )and (Z )
-4,8
-Dime
thy
l-3,7
-nonad
ien
-
1006 S1006 3969
2
-酮 2
-one
1007 S1007 异亚戊基异戊胺 I

sopen
tyl
idenei
sopen
tyl
ami
ne 3990
166
GB 2760—2014
3 (续)
表 B.
1008 S1008 戊酸异戊酯 I

soamy
lva
ler
ate —
t s-
ran 2
-Hexeny
lpr
opi
ona
te
1009 S1009 丙酸反式-
2-己烯酯 3932
2
-Hexen
-1-
ol,
propanoa
te,(
E)
1010 S1010 硫化氢(仅用于热反应香料) Hyd

rogensu
lfi
de 3779
1011 S1011 戊酸甲酯 Me

thy
lva
ler
ate 2752
1012 S1012 丁酸异丙酯 I

sop
ropy
lbu
tyr
ate 2935
1013 S1013 烯丙基甲基二硫醚 Al

lylme
thy
ldi
sul
fide 3127
1014 S1014 3
-壬酮 3
-Nonanone 3440
1015 S1015 二苄基二硫醚 Ben

zyld
isu
lfi
de 3617
苯乙酸顺式-
3-己烯酯 (又名苯乙酸叶 c
is-
3-Hexeny
lpheny
lac
eta
te(
Lea
fpheny
lac
-
1016 S1016 3633
醇酯) e
tae)
t
1017 S1017 -(乙酰巯基)己酯

乙酸 3 3
-Ac
etlme
y rcap
tohexy
lac
eta
te 3816
S-Me
thy
lhexane
thi
oae(me
t thy
lth
iohexano
-
1018 S1018 己酸甲硫醇酯 3862
a
te)
1019 S1019 反式-
2-丁烯酸(又名巴豆酸) (
E)-
2-Bu
teno
ica
cid(
Cro
ton
ica
cid) 3908
戊酸顺式-
3-己烯酯 (又名戊酸叶醇
1020 S1020 (
Z)-
3-Hexeny
lva
ler
ate(
Lea
fva
ler
ate) 3936
酯)
1021 S1021 己酸苄酯 Ben
zylhexanoa
te 4026
1022 S1022 烯丙基丙基二硫醚 Al

lylp
ropy
ldi
sul
fide 4073
2,
8-表硫-顺式-对- 烷 2,
8-Epi
thio-
cis-p-menthane
1023 , ,
S1023 4 7 7
- 三甲基-6
- 3.
硫杂双环[ 2.
1]辛烷 ,
477,-Trimethyl-
6-t
hiabicy
clo[
3. 1]
2. o
ctane 4108
硫代桉叶素 Th
ioc
ine
ole
1024 S1024 癸酸甲酯 Me

thy
lde
canoa
te —
1025 S1025 甲酸异丁酯 I

sobu
tylf
orma
te 2197
1026 S1026 4
-庚酮 4
-Hep
tanone 2546
1027 S1027 戊酸丁酯 Bu

tylva
ler
ate 2217
1028 S1028 丁酸环己酯 Cy

clohexy
lbu
tyr
ate 2351
1029 S1029 山梨酸乙酯(又名 2,

4-己二烯酸乙酯) Et
hyls
orba
te(
Et l2,
hy 4-hexad
ienc
ate) 2459
1030 S1030 单油酸甘油酯 Gl

yce
rylmonoo
lea
te 2526
1031 S1031 5
-羟基-
4-辛酮 5
-Hyd
roxy
-4-
oct
anone 2587
1032 S1032 壬酸甲酯 Me

thy
lnonanoa
te 2724
1033 S1033 丙酸橙花酯 Ne

rylp
rop
iona
te 2777
1034 S1034 肉桂酸丙酯 Pr

opy
lci
nnama
te 2938
1035 S1035 丁酸玫瑰酯 Rhod

iny
lbu
tyr
ate 2982
1036 S1036 异丁酸玫瑰酯 Rhod

iny
lis
obu
tyr
ate 2983
167
GB 2760—2014
3 (续)
表 B.
1037 S1037 丙酸松油酯 Te

rpi
nylp
rop
iona
te 3053
1038 S1038 丙酸糠酯 Fu

rfu
rylp
rop
iona
te 3346
1039 S1039 戊酸糠酯 Fu

rfu
rylpen
tanoa
te 3397
1040 S1040 异茉莉酮 I

soa
jsmone 3552
1041 S1041 苄基甲基硫醚 Ben

zylme
thy
lsu
lfi
de 3597
1042 S1042 3
-甲基-
2-丁烯醛 3
-Me
thy
l-2
-bu
tena
l 3646
1043 S1043 2,
4-癸二烯酸丙酯 Pr l2,
opy 4-de
cad
ienoa
te 3648
1044 S1044 反式-

2-己烯酸己酯 Hexy
lt s-
ran 2
-hexenoa
te 3692
1045 S1045 4 2,
-烯丙基- 6
-二甲氧基苯酚 4
-Al
lyl
-2,
6-d
ime
thoxypheno
l 3655
1045 S1046 2
-羟基-
4-甲基戊酸甲酯 Me
thy
l2-hyd
roxy
-4-me
thy
lpen
tanoa
te 3706
1047 S1047 反式-

2-辛烯酸甲酯 Me
thy
lt s-
ran 2
-oc
tenoa
te 3712
1048 S1048 2,
2,6
-三甲基-
6-乙烯基四氢吡喃 2,
2,6
-Tr
ime
thy
l-6
-vi
nyl
tet
rahyd
ropy
ran 3735
Sc
lar
eol
ide[
Dec
ahyd
ro3a,
- 6,6,
9a-
tet
rame
th-
1049 S1049 香紫苏内酯 3794
l
ynaph
tho(
2,1b)
fur
an2(
- 1H )
-one]
1050 S1050 苯甲酸甲硫醇酯 S-Me

thy
lben
zot
hioa
te 3857
1051 S1051 反式-

2-己烯酸顺式-
3-己烯酯 (
Z)-
3 l(
-Hexeny E)
-2-hexenoa
te 3928
1052 S1052 2
-巯基苯甲醚 2
-Me
rcap
toan
iso
le 4159
Van
ill
ine
ryt
hroandt
hre
o-bu
tan
-2,
3-d
iola
c-
1053 S1053 2,
香兰素苏和赤- 3
-丁二醇缩醛 4023
e
tal
1054 S1054 反式 6
-甲基-
3-庚烯-
2-酮 (
E)-
6-Me
thy
l-3
-hep
ten
-2-
one 4001
1055 S1055 (± )
3-巯基丁酸乙酯 (± )
-Et
hyl3
-me
rcap
tobu
tyr
ate 3977
1056 S1056 3
-巯基-
2-甲基戊醇 3
-Me
rcap
to-
2-me
thy
lpen
tan
-1-
ol 3996
1057 S1057 乙醛二异戊醇缩醛 Ac

eta
ldehyded
iis
oamy
lac
eta
l 4024
1058 S1058 (+/- )

-2-苯基-
4-甲基-
2-己烯醛 (+/- )
-2-Pheny
l-4
-me
thy
l-2
-hexena
l 4194
1059 S1059 2
-庚硫醇 2
-Hep
tane
thi
ol 4128
-(
2 2
-羟基-
4-甲基-
3-环己烯基 ) -(
-丙酸 2 2
-Hyd
roxy
-4-me
thy
l-3
-cy
cl l)
ohexeny -p
ro-
1060 S1060 4140
γ-内酯 i
pon
ica
cidγ-
lac
tone (Wi
neLa
ctone)
l- 基甲基醚 (又名 2
-异丙基-
5-甲基 l-Men
thy
l me
thy
l e
t r (2
he -Is
opr
opy
l-5
-
1061 S1061 4054
环己基甲基醚) me
thy
lcy
clohexy
lme
thy
leh
ter)
1062 S1062 己酸异丙酯 I

sop
ropy
lhexanoa
te 2950
1063 S1063 2,
4-己二烯-
1-醇 2,
4-Hexad
ien
-1-
ol 3922
1064 S1064 十六烷酸甲酯 Me

thy
lhexade
canoa
te —
1065 S1065 5
-甲基-
2-噻吩甲醛 5
-Me
thy
l-2
-th
iophene
car
boxa
ldehyde 3209
1066 S1066 4 2,
-甲基- 6
-二甲氧基苯酚 4
-Me
thy
l-2,
6-d
ime
thoxypheno
l 3704
168
GB 2760—2014
3 (续)
表 B.
1067 S1067 对-甲氧基肉桂醛 p-Me

thoxy
cinnama
ldehyde 3567
1068 S1068 2,
4,5
-三甲基唑 2,
4,5
-Tr
ime
thy
loxa
zol
e 4394
1069 S1069 苯甲醛二乙缩醛 Ben

zal
dehyded
iet
hyla
cet
al —
1070 S1070 d-新薄荷醇 d-Neo

-Men
tho
l 2666
1071 S1071 2
-壬烯酸 γ-内酯 2
-Noneno
ica
cidgamma
-la
ctone 4188
1072 S1072 反式-

4-癸烯酸乙酯 Et
hylt s-
ran 4
-de
cenoa
te 3642
晚香玉内酯 {又名二氢-
5-[(
Z,Z)
-2, Tube
ros
eLa
ctone {
Dihyd
ro-
5-[(
Z,Z)
-oc
ta-
1073 S1073 4067
5 2(
-辛二烯- 3H )
-呋喃酮} 2,
5-d
i l]
eny 2(
- 3H )
-fu
ranone}
4
-甲基-
2 1,
-戊基- -二氧戊环 (又名己 4
3 -Me
thy
l-2
-pen
tyl
-1,3
-di
oxo
lane (Hexana
l
1074 S1074 3630
醛1,
2-丙二醇缩醛) r
popy
leneg
lyc
ola
cet
al)
1075 S1075 乙酸 3
-巯基庚酯 3
-Me
rcap
tohep
tyla
cet
ate 4289
1076 S1076 甲基纤维素 Me

thy
lce
llu
los
e 2696
植醇(又名叶绿醇、叶黄烯醇 )(
3,7, phy
tol(
3,7,
11,
15-Te
trame
thy
l-2
-hexade
cen
-
1077 S1077 4196
11,
15-四甲基-
2-十六烯-
1-醇) 1
-ol)
1078 S1078 异戊醛二乙缩醛 I

sova
ler
aldehyded
iet
hyla
cet
al 4371
1079 S1079 异硫氰酸 3

-丁烯酯 3
-Bu
teny
lis
oth
iocyana
te 4418
1080 S1080 异硫氰酸 4

-戊烯酯 4
-Pen
teny
lis
oth
iocyana
te 4427
1081 S1081 异硫氰酸 5

-己烯酯 5
-Hexeny
lis
oth
iocyana
te 4421
顺式-
9-十八烯醇乙酸酯 (又名乙酸油
1082 S1082 c
is-
9-Oc
tade
ceny
lac
eta
te(
Oley
lac
eta
te) 4359
醇酯)
1083 S1083 糠基甲基醚 Fu

rfu
rylme
thy
let
her 3159
1084 S1084 3
-己酮 3
-Hexanone 3290
1085 S1085 异硫氰酸 2

-丁酯 2
-Bu
tyli
sot
hio
cyana
te 4419
1086 S1086 异硫氰酸异丁酯 I

sobu
tyli
sot
hio
cyana
te 4424
1087 S1087 -(甲硫基)己酯

异硫氰酸 6 -(Me
6 thy
lth
io)hexy
lis
oth
iocyana
te 4415
1088 S1088 -(甲硫基)戊酯

异硫氰酸 5 -(Me
5 thy
lth
io)pen
tyli
sot
hio
cyana
te 4416
1089 S1089 异硫氰酸戊酯 Amy

lis
oth
iocyana
te 4417
1090 S1090 异硫氰酸异丙酯 I

sop
ropy
lis
oth
iocyana
te 4425
1091 S1091 异硫氰酸异戊酯 I

soamy
lis
oth
iocyana
te 4423
1092 S1092 2,
5-二甲基呋喃 2,
5-Dime
thy
lfu
ran 4106
1093 S1093 环紫罗兰酮 Cy

clo
ionone 3822
2
-异丁基-
4 1,
-甲基- -二氧戊环 (又名 2
3 -Is
obu
tyl
-4-me
thy
l-1,
3-d
ioxo
lane (
Isova
ler
-
1094 S1094 4286
异戊醛 1,
2-丙二醇缩醛) a
ldehydep
ropy
leneg
lyc
ola
cet
al)
169
GB 2760—2014
3 (续)
表 B.
c
is-
andt s-
ran 2
-Is
opr
opy
l-4
-me
thy
l-1,
3-d
iox
-
顺式和反式-
2-异丙基-
4 1,
-甲基- 3
-二
1095 S1095 o
lane (
Isobu
tyr
aldehydep
ropy
leneg
lyc
ola
c- 4287
氧戊环(又名异丁醛 1,
2-丙二醇缩醛)
e
tal)
4
-Ami
nobu
tyr
ica
cid (Gamma
-Ami
nobu
tyr
ic
1096 S1096 4
-氨基丁酸(又名 γ-氨基丁酸) 4288
a
cid)
N-[
2-(
3,-二甲氧基苯基 )乙基 ]
4 -3, N-[
2-(
3,4
-Dime
t l)e
hoxypheny t l]
hy 3,
- 4
-di
-
1097 S1097 4310
4
-二甲氧基肉桂酸酰胺 me
thoxy
cinnami
cac
idami
de
1098 S1098 二-(

1-丙烯基)硫醚(异构体混合物) -(
Di 1
-pr l)
openy -
sul
fide (mi
xtu
reo
fis
ome
rs) 4386
1099 S1099 乙酸 2
-戊酯 2
-Pen
tyla
cet
ate 4012
1100 S1100 乙胺 Et
hyl
ami
ne 4236
2,
8-Di
thi
anon
-4-
en-
4-c
arboxa
ldehyde
2,
8-二硫杂-
4-壬烯-
4-甲醛
-(Me
5 thy
lth
io)
-2-(me
thy
lth
iome
t l)
hy -
1101 S1101 [
5-(甲硫基 )
-2-(甲硫基甲基 )
-2-戊烯 3483
2
-pen
tena
l
醛]
Me
thi
aldo
l
1102 S1102 1
-丁烯-
1-基甲基硫醚 1
-Bu
ten
-1-
ylme
thy
lsu
lfi
de 3820
1103 S1103 二异丙基二硫醚 Di

isop
ropy
ldi
sul
fide 3827
1104 S1104 (
E)-
2-癸烯酸 (
E)-
2-De
ceno
ica
cid 3913
1105 S1105 l-苧烯 l-Limonene —
1106 S1106 正己硫醇 1

-Hexane
thi
ol 3842
1107 S1107 2
-癸酮 2
-De
canone 4271
1108 S1108 二糠基醚 Di

fur
fur
yle
the
r 3337
1109 S1109 异丁酸乙基香兰素酯 Et

hylvan
ill
ini
sobu
tyr
ate 3837
-罗勒烯醇乙酸酯 (又名 2,
8 6-二甲基- 8
-Oc
imeny
lac
eta
te(
2,6
-Dime
thy
l-2,
5,7
-oc
-
1110 S1110 3886
2,
5,7
-辛三烯-
1-醇乙酸酯) t
atr
iene
-1-
yla
cet
ate)
1111 S1111 丁胺 Bu
tyl
ami
ne 3130
1112 S1112 1
-氨基-
2-丙醇 1
-Ami
no-
2-p
ropano
l 3965
1113 S1113 1,
反式- 5
-辛二烯-
3-酮 (
E)1,
- 5
-Oc
tad
ien
-3-
one 4405
1114 S1114 2,
5-二甲基-
4 3(
-乙氧基- 2H )
-呋喃酮 2,
5-d
ime
thy
l-4
-et
hoxy
-3(
2H )
-fu
ranone 4104
1115 S1115 反式-

2-顺式-
4-顺式-
7-十三碳三烯醛 2
-t s-
ran 4
-cs-
i 7
-cs-Tr
i ide
cat
riena
l 3638
1116 S1116 反式-

2-顺式-
4-癸二烯酸甲酯 Me
t l(
hy E)
-2-(
Z)-
4-de
cad
ienoa
te 3859
-(
2 4
-Me
thy
l-2
-hyd
roxyph
e l)p
ny rop
ion
ica
cid
-
1117 -(
S1117 2 4
-甲基-
2-羟基苯基)
-丙酸-
γ-内酯 3863
γ-
lac
ton
e
1118 S1118 丙酸顺式-

5-辛烯酯 (
Z)-
5-Oc
teny
lpr
opi
ona
te 3890
3
-Me
thy
l-2
-bu
teny
lth
ioa
cet
ate(
Preny
lth
io-
1119 S1119 3
-甲基-
2-丁烯硫醇乙酸酯 3895
a
cet
ate)
170
GB 2760—2014
3 (续)
表 B.
1120 S1120 1
-吡咯啉 1
-Py
rro
line 3898
1121 S1121 2,
3,4
-三甲基-
3-戊醇 2,
3,4
-Tr
ime
thy
l-3
-pen
tano
l 3903
1122 S1122 二异丙基三硫醚 Di

isop
ropy
ltr
isu
lfi
de 3968
1123 S1123 2
-丙酰基-
1-吡咯啉 2
-Pr
opi
ony
l-1
-py
rro
line 4063
3,
6 1,
-二乙基- 2,
4,5
-四硫杂环己烷与
Mi
xtu
r f3,
eo 6-Di
ethy
l-1,
2,4,
5-t
etr
ath
iane
1124 S1124 3,
5 1,
-二乙基- 2,
4-三硫杂环戊烷的混 4094
and3,
5-d
iet
hyl
-1,
2,4
-tr
ith
iol
ane
合物
2,
5 1,
-二羟基- -二噻烷 (又名巯基乙 2,
4 5-Di
hyd
roxy
-1,
4-d
ith
iane (Me
rcap
toa
cet
-
1125 S1125 3826
醛二聚体) a
ldehyded r)
ime
1126 S1126 3
-己烯醛(反式/顺式混合物) 3 l(
-Hexena t s/
ran c
i x)
s mi 3923
1127 S1127 4 3,
-羟基- 5
-二甲氧基苯甲醛 4
-Hyd
roxy
-3,
5-d
ime
thoxyben
zal
dehyde 4049
1128 S1128 2
-十一烯-
1-醇 2
-Unde
cen
-1-
ol 4068
1129 -(
S1129 2 4
-羟基苯基)
-乙胺(又名酪胺) -(
2 4
-hyd
r l)
oxypheny e
thy
l ne (
ami Tyr ne)
ami 4215
4[(
2-呋喃甲基)硫基]
-2-戊酮(又名 4 -[(
- 4 2-Fu
ranme
t l)
hy t
hio]
-2-p
ent
a e(
non 4
-Fu
r-
1130 S1130 3840
糠硫基-
2-戊酮) f
url
yth
io-
2-p
ent
a e)
non
1131 S1131 己酸甲硫基甲酯 Me

thy
lth
iome
thy
lhexanoa
te 3880
2,6
-Dime
thy
l-4
-hep
tanone (Di
isobu
tyl ke
-
1132 S1132 2,
6-二甲基-
4-庚酮 3537
one)
t
1133 S1133 d-香芹酮 d-
car
vone 2249
1134 S1134 反式-

3-己烯醇 t s-
ran 3
-hexeno
l 4356
1135 S1135 甲酸松油酯 t

eri
pny
lfo
rma
te 3052
1136 S1136 脱氢圆柚酮 dehyd

ronoo
tka
tone 4091
1137 S1137 己酸香叶酯 ge

rany
lhexanoa
te 2515
1138 S1138 3
-甲基己醛 3
-me
thy
lhexana
l 4261
1139 S1139 (反式,反式)

-2,
4-壬二烯 (
E,E)
-2,
4-nonad
iene 4292
1140 S1140 1
-辛烯 1
-oc
tene 4293
1141 S1141 2
-甲基苯乙酮 2
-me
thy
lac
etophenone 4316
1142 S1142 1
-乙基-
2-甲酰基吡咯(又名茶吡咯) 1
-et
hyl
-2-
formy
l r
pyro
le(
Teapy
rro
le) 4317
1143 -(
S1143 2 4
-甲基-
5-噻唑基)乙醇辛酸酯 -(
2 4
-me
thy
l-5
-th
iaz
oll)e
y thy
loc
tanoa
te 4280
1144 S1144 2
-乙基-
6-甲基吡嗪 2
-et
hyl
-6-me
thy
l r
pyaz
ine 3919
1145 S1145 对-丙基苯酚 p-pr

opy
lpheno
l 3649
1146 S1146 3,
5-二乙基-
2-甲基吡嗪 3,
5-d
iet
hyl
-2-me
thy
l r
pyaz
ine 3916
1147 S1147 马鞭草烯酮 ve

rbenone 4216
1148 S1148 4
-戊烯醛 4
-pen
tena
l 4262
1149 S1149 乙酰乙酸乙酯丙二醇缩酮 e

thy
lac
etoa
cet
atep
ropy
leneg
lyc
olke
tal 4294
171
GB 2760—2014
3 (续)
表 B.
1150 S1150 山梨酸甲酯 me

thy
lso
rba
te 3714
1151 S1151 2,
5-二乙基四氢呋喃 2,
5-d
iet
hylt
etr
ahyd
rof
urane 3743
1152 S1152 脱氢薄荷呋喃内酯 dehyd

romen
tho
fur
ola
ctone 3755
1153 S1153 乙酸桃金娘烯酯 my

rteny
lac
eta
te 3765
1154 -(
S1154 2 4
-甲基-
5-噻唑基)乙醇己酸酯 -(
2 4
-me
thy
l-5
-th
iaz
oll)e
y thy
lhexanoa
te 4279
1155 -(
S1155 2 4
-甲基-
5-噻唑基)乙醇丁酸酯 -(
2 4
-me
thy
l-5
-th
iaz
oll)
y e
thy
lbu
tyr
ate 4277
1156 S1156 吡咯 r
pyro
le 3386
1157 S1157 S-烯丙基-L

-半胱氨酸 S-
all
yl-L
-cy
ste
ine 4322
1158 S1158 2
-巯基-
3-丁醇 2
-Me
rcap
to-
3-bu
tano
l 3502
1159 S1159 硫代香叶醇 Th

ioge
ran
iol 3472
1160 S1160 蒎烷硫醇 P

inany
lme
rcap
tan 3503
α
-甲基-
β-羟基丙基 α
-甲基-
β-巯丙基 α
-Me
thy
l-β-hydr
oxyp
ropy
lα-me
thy
l-
1161 S1161 3509
硫醚 β-me
rcap
top
ropy
lsu
lfi
de
1162 S1162 乙基麦芽酚 Et

hylma
lto
l 3487
1163 S1163 柠檬醛二乙缩醛 C

itr
ald
iet
hyla
cet
al 2304
3
-丙烯基-
6-乙氧基苯酚 (又名丙烯基
1164 S1164 3
-Pr
ope
nyl
-6-
ethoxyph
e l(
no Pr
ope
nyl
gua
et l)
ho 2922
乙基愈创木酚)
1165 S1165 β-甲基紫罗兰酮 Me

thy
l-β-
ionone 2712
1166 S1166 δ-甲基紫罗兰酮 Me

thy
l-δ-
ionone 2713
1167 S1167 2,
6-壬二烯醛二乙缩醛 2,
6-Nonad
iena
ldi
ethy
lac
eta
l 3378
1168 S1168 9
-十一烯醛 9
-Unde
cena
l 3094
1169 S1169 10
-十一烯醛 10
-Unde
cena
l 3095
Al
dehydeC
-16pu
re(
soc
aled)(
l Str
awbe
rry
1170 S1170 十六醛(又名杨梅醛) 2444
a
ldehyde)
1171 S1171 乙基香兰素 Et

hylvan
ill
in 2464
1172 S1172 兔耳草醛(又名仙客来醛) Cy

clamena
ldehyde 2743
1173 S1173 羟基香茅醛 Hyd

roxy
cit
rone
lla
l 2583
1174 S1174 β-环高柠檬醛 β-Homocyc

loc
itr
al 3474
1175 S1175 l-薄荷酮甘油缩酮 l-Men

thone1,
2-l
gyc
ero
lKe
tal 3807
1176 S1176 4
-甲硫基-
4-甲基-
2-戊酮 -(Me
4 thy
lth
io)
-4-me
thy
l-2
-pen
tanone 3376
1177 S1177 3
-巯基-
2-戊酮 3
-Me
rcap
to-
2-pen
tanone 3300
1178 S1178 d,
l-薄荷酮甘油缩酮 d,
l-Men
t 1,
hone 2
-gl
yce
rolKe
tal 3808
1179 S1179 α-甲基紫罗兰酮 Me

thy
l-α-
ionone 2711
1180 S1180 α-异甲基紫罗兰酮 α-

iso-Me
thy
lionone 2714
172
GB 2760—2014
3 (续)
表 B.
1181 S1181 烯丙基α-紫罗兰酮 Al

lylα-
ionone 2033
1182 S1182 6
-甲基香豆素 6
-Me
thy
lcouma
rin 2699
1183 S1183 2
-巯基丙酸 2
-Me
rcap
top
rop
ion
ica
cid 3180
1184 S1184 2
-甲基-
4-戊烯酸 2
-Me
thy
l-4
-pen
teno
ica
cid 3511
1185 S1185 乙酸二甲基苄基原酯 Ben

zyld
ime
thy
lca
rbi
nyla
cet
ate 2392
1186 S1186 环己基乙酸烯丙酯 Al

lylcy
clohexane
ace
tat
e 2023
1187 S1187 乙酸玫瑰酯 Rhod

iny
lac
eta
te 2981
1188 -(
S1188 3 2
-呋喃基)丙酸乙酯 Et
hyl3(
2-f
url)
y r
popanoa
te 2435
1189 S1189 丙酸烯丙酯 Al

lylp
rop
iona
te 2040
1190 S1190 3
-环己基丙酸烯丙酯 Al
lyl3
-cy
clohexy
lpr
opi
ona
te 2026
1191 -(
S1191 3 2
-呋喃基)丙酸异丁酯 I
sobu
ty -(
l3 2
-fu
ran)
prop
iona
te 2198
1192 S1192 硫代丙酸糠酯 Fu

rfu
rylt
hiop
rop
iona
te 3347
1193 S1193 丁酸二甲基苄基原酯 Dime

thy
lben
zylc
arb
iny
lbu
tyr
ate 2394
1194 S1194 环己基丁酸烯丙酯 Al

lylcy
clohexanebu
tyr
ate 2024
1195 S1195 1,
3-壬二醇乙酸酯(混合酯) 1,
3-Nonaned
iola
cet
ate(mi
xede
ste
rs) 2783
1196 S1196 丁酸苏合香酯 S

tyr
allbu
y tyr
ate 2686
1197 S1197 乙酸柏木酯 Ced

ryla
cet
ate —
1198 S1198 异丁酸麦芽酚酯 Ma

lto
lis
obu
tyr
ate 3462
1199 S1199 2
-甲基-
4-戊烯酸乙酯 Et
hyl2
-me
thy
l-4
-pen
tenoa
te 3489
1200 S1200 乙酸四氢糠酯 Te

trahyd
rof
urf
urla
y c
eta
te 3055
1201 S1201 庚炔羧酸甲酯 Me

thy
lhep
tinec
arbona
te 2729
1202 S1202 辛炔羧酸甲酯 Me

thy
loc
tynec
arbona
te 2726
1203 S1203 癸二酸二乙酯 Di

ethy
lseba
cat
e 2376
1204 S1204 10
-十一烯酸乙酯 Et
hyl10
-unde
cenoa
te 2461
1205 S1205 苯乙酸烯丙酯 Al

lylpheny
lac
eta
te 2039
1206 S1206 三乙酸甘油酯 Tr

iac
eti
n 2007
1207 S1207 苯乙酸香叶酯 Ge

rany
lpheny
lac
eta
te 2516
1208 S1208 苯乙酸对-甲酚酯 p-Cr

esy
lpheny
lac
eta
te 3077
1209 S1209 4
-苯基丁酸甲酯(又名苯丁酸甲酯) Me
thy
l4-pheny
lbu
tyr
ate 2739
1210 S1210 4
-苯基丁酸乙酯(又名苯丁酸乙酯) Et
hyl4
-pheny
lbu
tyr
ate 2453
1211 S1211 肉桂酸烯丙酯 Al

lylc
innama
te 2022
1212 S1212 2
-甲基-
3-戊烯酸乙酯 Et
hyl2
-me
thy
l-3
-pen
tenoa
te 3456
1213 S1213 亚硝酸乙酯 Et

hyln
itr
ite 2446
1214 S1214 庚酸戊酯 Amy

lhep
tanoa
te 2073
173
GB 2760—2014
3 (续)
表 B.
1215 S1215 3 2,
-乙酰基- 5
-二甲基呋喃 3
-Ac
etl
y-2,
5-d
ime
thy
lfu
ran 3391
2,
5-二甲基-
3-氧代 (
2H )
-4-呋喃丁
1216 S1216 2,
5-Dime
thy
l-3 -(
-Oxo 2H )
-fu
r-4
-ylbu
tyr
ate 3970
酸酯
1217 S1217 2 3(
-甲氧基- 5 或 6)
-异丙基吡嗪 2
-Me
thoxy
-3(
5or6)
-i
sop
ropy
l r
pyaz
ine 3358
2
-Me
thy
l-3,
5-o
r6-(
fur
fur
ylt
hio)
-
1218 S1218 2 3(
-甲基- 5 或 6)
-糠硫基吡嗪 3189
r
pyaz
ine(mi
xtu
reo
fis
ome
rs)
-甲基 (或乙基 )
2 -3(
5 或 6)
-甲氧基 2
-Me
t l(
hy o
ret
hyl)
-3(
5or 6)
-me
thoxy
-
1219 S1219 3280
吡嗪 r
pyaz
ine
2,
5 2,
-二甲基- 5 1,
-二羟基- 4
-二硫代
1220 S1220 2,
5-Dime
thy
l-2,
5-d
ihyd
roxy
-1,
4-d
ith
iane 3450
环己烷
5,
7-Di
hyd
ro-
2-me
thy
lth
ieno(
3,4
-d)
-py
rimi
-
1221 S1221 5,
7-二氢-
2 3,
-甲基噻吩并( 4
-d)嘧啶 3338
d
ine
1222 S1222 2
-乙氧基噻唑 2
-Et
hoxy
thi
azo
le 3340
1223 S1223 2,
4-二甲基-
5-乙酰基噻唑 2,
4-Dime
thy
l-5
-ac
etl
yth
iaz
ole 3267
1224 S1224 乙酸异丁香酯 I

soeugeny
lac
eta
te 2470
-甲基丁酸对-甲酚酯 (又名异戊酸对 p-Me
3 thyl
pheny
l3-me
thy
lbu
tyr
ate(
p-Cr
esy
l
1225 S1225 3387
甲酚酯) i
sova
lera
te )
1226 S1226 l-薄荷醇乙二醇碳酸酯 l-Men

tho
let
hyl
eneg
lyc
olc
arbona
te 3805
1227 -(
S1227 3 2
-甲基丙基)吡啶 -(
3 2
-Me
thy
lpr l)py
opy rid
ine 3371
1228 S1228 乙基香兰素 1,

2-丙二醇缩醛 Et
hyl
van
ill
inp
ropy
leneg
lyc
ola
cet
al 3838
1229 S1229 人造康乃克油 Ar

tif
ici
alc
ogna
coi
l —
Smok
ing f
lavo
rings No. Ⅰ made f
rom
1230 S1230 山楂核烟熏香味料 Ⅰ 号 —
hawt
hor
nke
rne
ls
Smok
ing f
lavo
rings No. Ⅱ made f
rom
1231 S1231 山楂核烟熏香味料 Ⅱ 号 —
hawt
hor
nke
rne
ls
苄基异丁基原醇 (又名 α-异丁基苯乙 I
sobu
tyl ben
zyl c
arb
i l (α-Bu
no tyl i
so
1232 S1232 2208
醇) phene
thy
lal
c l)
oho
1233 S1233 4
-苯基-
3-丁烯-
2-醇 4
-Pheny
l-3
-bu
ten
-2-
ol 2880
1234 S1234 2
-甲基-
4-苯基-
2-丁醇 2
-Me
thy
l-4
-pheny
l-2
-bu
tano
l 3629
l-Men
tho
l1-(
o -)
r2 -p
ropy
leneg
lyc
olc
arbon
-
1235 S1235 l-薄荷醇丙二醇碳酸酯 3806
a
te
1236 S1236 辛酸烯丙酯 Al
lylo
ctanoa
te 2037
1237 S1237 α-丙基苯乙醇 α-Pr

opy
lphene
thy
lal
coho
l 2953
Hyd
rat
ropy
lal
c l(
oho β-Me
thy
lphene
thy
lal
-
1238 S1238 龙葵醇(又名β-甲基苯乙醇) 2732
c l)
oho
174
GB 2760—2014
3 (续)
表 B.
1239 S1239 四氢芳樟醇 Te

trahyd
rol
ina
loo
l 3060
1240 S1240 2,
3-二巯基丁烷 2,
3-Dime
rcap
tobu
tane 3477
1241 S1241 β-萘乙醚 β-Naph

thy
let
hyle
the
r 2768
1242 S1242 异丁基β-萘醚 β-Naph

thy
lis
obu
tyle
the
r 3719
1243 S1243 邻-丙基苯酚 o-Pr

opy
lpheno
l 3522
1244 S1244 苄基异丁香酚 I

soeugeny
lben
zyle
the
r 3698
1245 S1245 2 3(
-甲基- 5 或 6)
-甲硫基吡嗪 2
-Me
thy
l-3(
5or6)
-(me
thy
lth
io)py
raz
ine 3208
1246 S1246 香茅氧基乙醛 C

itr
one
lll
yoxya
cet
aldehyde 2310
1247 S1247 乙醛苯乙醇丙醇缩醛 Ac

eta
ldehydepheny
let
hylp
ropy
lac
eta
l 2004
2
-Me
thy
l--(
3 p-me
thy
l l)
pheny r
popana
l
1248 S1248 2
-甲基-
3-(对甲基苯基)丙醛 2748
Sa
tina
ldehyde
1249 S1249 2
-苯基-
3-(
2-呋喃基)丙-
2-烯醛 2
-Pheny
l--(
3 2
-fu
ryl)
prop
-2-
ena
l 3586
1250 S1250 3,
5,5
-三甲基己醛 3,
5,5
-Tr
ime
thy
lhexana
l 3524
1251 S1251 2 3(
-甲基- 5 或 6)
-乙氧基吡嗪 2
-Me
thy
l-3(
5or6)
-et
hoxypy
raz
ine 3569
1252 S1252 庚醛甘油缩醛 Hep

tana
lgl
yce
ryla
cet
al 2542
1253 S1253 苯乙醛甘油缩醛 Pheny

lac
eta
ldehydeg
lyc
erla
y c
eta
l 2877
1254 S1254 对-异丙基苯乙醛 p-

Isop
ropy
lpheny
lac
eta
ldehyde 2954
1255 S1255 2
-甲基-
4-苯丁醛 2
-Me
thy
l-4
-pheny
lbu
tyr
aldehyde 2737
1256 S1256 龙葵醛 Hyd

rat
rop
ica
ldehyde 2886
1257 S1257 龙葵醛二甲缩醛 Hyd

rat
rop
ica
ldehyded
ime
thy
lac
eta
l 2888
1258 S1258 羟基香茅醛二乙缩醛 Hyd

roxy
cit
rone
lla
ldi
ethy
lac
eta
l 2584
1259 S1259 柠檬醛二甲缩醛 C

itr
ald
ime
thy
lac
eta
l 2305
1260 S1260 4
-甲基-
5-(
2-乙酰氧乙基)
-噻唑 4
-Me
thy
l--(
5 2
-ac
etoxye
t l)t
hy hia
zol
e 3205
1261 S1261 α-丁基肉桂醛 α-Bu

tyl
cinnama
ldehyde 2191
1262 S1262 4
-庚烯-
3-酮 4
-Hep
tene
-3-
one —
1263 S1263 4
-甲基-
1-苯基-
2-戊酮 4
-Me
thy
l-1
-pheny
l-2
-pen
tanone 2740
S1264 1 -1-戊烯-
3-酮 -(
1 p-Me
t l)
hoxypheny -
1-pen
ten
-3-
one 2673
1265 S1265 α-己叉基环戊酮 α-Hexy

lidene
cyc
lopen
tanone 2573
1266 S1266 四甲基乙基环己烯酮 Te

trame
thy
let
hyl
cyc
lohexenone 3061
1267 S1267 糠硫醇甲酸酯 Fu

rfu
ryl
thi
olf
orma
te 3158
1268 S1268 甲基β-萘酮 Me

thy
lβ-naph
thy
lke
tone 2723
1269 -(
S1269 2 3
-苯丙基)四氢呋喃 -(
2 3
-Pheny
lpr l)
opy t
etr
ahyd
rof
uran 2898
1270 S1270 烯丙基乙酸 Al

lyla
cet
ica
cid 2843
1271 S1271 甲酸二甲基苄基原酯 Dime

thy
lben
zylc
arb
iny
lfo
rma
te 2395
175
GB 2760—2014
3 (续)
表 B.
1272 S1272 4
-乙酰基-
6 1,
-叔丁基- 1
-二甲基茚满 4
-Ac
etl
y-6
-t-bu
tyl
-1,
1-d
ime
thy
lindane 3653
癸醛二甲缩醛 (又名 1,
1-二甲氧基癸 De
cana
ldime
thy
lac
etl(
a 1,
1-Dime
thoxyde
-
1273 S1273 2363
烷) ane)
c
1274 S1274 乙酸环己基乙酯 Cy
clohexane
ethy
lac
eta
te 2348
1275 S1275 对-甲苯氧基乙酸乙酯 Et

hyl(
p-t
oll
yoxy)a
cet
ate 3157
1276 S1276 乙酸二甲基苯乙基原酯 Dime

thy
lphene
thy
lca
rbi
nyla
cet
ate 2735
1277 S1277 丙酸甲基苯基原酯 Me

thy
lpheny
lca
rbi
nylp
rop
iona
te 2689
1278 S1278 2
-呋喃基丙烯酸丙酯 Pr
opy
l2-
fur
ana
crl
yat
e 2945
1279 S1279 异丁酸二甲基苯乙基原酯 Dime

thy
lphene
thy
lca
rbi
nyli
sobu
tyr
ate 2736
1280 S1280 异丁酸 2

-苯氧基乙酯 2
-Phenoxye
thy
lis
obu
tyr
ate 2873
1281 S1281 十三碳二酸环乙二醇二酯 Et

hyl
eneb
ras
syl
ate 3543
1282 S1282 邻氨基苯甲酸异丁酯 I

sobu
tylan
thr
ani
lat
e 2182
1283 S1283 对-叔丁基苯乙酸甲酯 Me

thy
lp-
tet-bu
r tyl
pheny
lac
eta
te 2690
1284 S1284 苯氧乙酸烯丙酯 Al

lylphenoxya
cet
ate 2038
1285 S1285 苯乙酸辛酯 Oc

tylpheny
lac
ete
ate 2812
1286 S1286 苯乙酸苄酯 Ben

zylpheny
lac
eta
te 2149
1287 S1287 苯乙酸芳樟酯 L

ina
lylpheny
lac
eta
te 3501
1288 S1288 苯乙酸香茅酯 C

itr
one
lllpheny
y lac
eta
te 2315
1289 S1289 苯乙酸愈创木酚酯 Gua

iacy
lpheny
lac
eta
te 2535
3
-甲基 2 -苯乙酯 (又名千里 2
-丁烯酸 2 -ph
ene
thy
l3-Me
thy
l-2
-bu
teno
ate (Ph
ene
thy
l
1290 S1290 2869
酸苯乙酯) s
ene
cio
ate)
1291 S1291 3
-苯基缩水甘油酸乙酯 Et
hyl3
-pheny
lgl
yci
dat
e 2454
1292 S1292 肉桂酸芳樟酯 L

ina
lylc
innama
te 2641
1293 S1293 1,
2-二[(
1'-乙氧基)
-乙氧基]丙烷 1,
2-Di[(
1'-
ethoxy)e
thoxy]
propane 3534
1294 S1294 N,
2,3
-三甲基-
2-异丙基丁酰胺 2
-Is
opr
opy
l-N ,
2,3
-tr
ime
thy
lbu
tyr
ami
de 3804
N-乙基-
2-异丙基-
5-甲基-环己烷甲 N-Et
hyl
-2-
isop
ropy
l-5
-
1295 S1295 3455
酰胺 me
thy
lcy
clohexanec
arboxami
de
3
- 1,
l- 氧基- 2
-丙二醇(又名 3
-l-薄荷
1296 S1296 3
-l-Men
thoxyp
ropane
-1,
2-d
iol 3784
1,
烷氧基- 2
-丙二醇)
1297 S1297 香兰基丁醚 Van

ill
ylbu
tyle
the
r 3796
1298 S1298 9
-癸烯醛 9
-De
cena
l 3912
1299 S1299 2
-仲丁基环己酮 2
-sc-Bu
e tyl
cyc
lohexanone 3261
1300 S1300 2,
3-十一碳二酮 2,
3-Unde
cad
ione 3090
176
GB 2760—2014
3 (续)
表 B.
1301 S1301 环己烷基甲酸 Cy

clohexane
car
boxy
lica
cid 3531
1302 S1302 5 和 6
-癸烯酸(又名牛奶内酯) 5
-and6
-De
ceno
ica
cid (Mi
lkl
acone)
t 3742
1303 S1303 八乙酸蔗糖酯 Suc

ros
eoc
taa
cet
ate 3038
1304 S1304 丁酸烯丙酯 Al

lylbu
tyr
ate 2021
1305 S1305 异丁酸香兰素酯 Van

ill
ini
sobu
tyr
ate 3754
1306 S1306 戊二酸单l-薄荷醇酯 l-Monomen

thy
lgl
uta
rat
e 4006
1307 S1307 苯甲酰基乙酸乙酯 Et

hylben
zoy
lac
eta
te 2423
1308 S1308 ε-十二内酯 ε-Dode

cal
act
one 3610
1309 S1309 八氢香豆素 Oc

tahyd
roc
ouma
rin 3791
1310 S1310 2,
5-二甲基-
3-呋喃硫醇 2,
5-Dime
thy
l-3
-fu
rat
hio
l 3451
1311 S1311 1,
2-丁二硫醇 1,
2-Bu
taned
ith
iol 3528
1312 S1312 双-(

2,5
-二甲基-
3-呋喃基)二硫醚 B
is(
2,5
-dime
thy
l-3
-fu
ryl)d
isu
fide 3476
1313 S1313 丙基 2
-甲基-
3-呋喃基二硫醚 Pr
opy
l2-me
thy
l-3
-fu
ryld
isu
lfi
de 3607
1314 S1314 二环己基二硫醚 Di

cyc
lohexy
ldi
sul
fide 3448
1315 S1315 糠基异丙基硫醚 Fu

rfu
ryli
sop
ropy
lsu
lfi
de 3161
1316 S1316 2
-乙基苯硫酚 2
-Et
hylt
hiopheno
l 3345
1317 -(乙酰氧基)丙酸甲硫醇酯
S1317 2 Me
thy
lth
i -(
o2 a
cet
yloxy)p
rop
iona
te 3788
1318 -(丙酰氧基)丙酸甲硫醇酯
S1318 2 Me
thy
lth
i -(
o2 r
pop
iony
loxy)p
rop
iona
te 3790
1319 S1319 3
-糠硫基丙酸乙酯 Et
hy -(
l3 f
urf
url
yth
io)
prop
iona
te 3674
1320 S1320 2
-甲硫基吡嗪 2
-Me
thy
lth
iopy
raz
ine 3231
1321 S1321 异硫氰酸苯乙酯 Phene

thy
lis
oth
iocyana
te 4014
1322 -(
S1322 2 3
-苯丙基)吡啶 -(
2 3
-Pheny
lpr l)py
opy rid
ine 3751
1323 S1323 4,
5-二甲基-
2-乙基-
3-噻唑啉 4,
5-Dime
thy
l-2
-et
hyl
-3-
thi
azo
line 3620
1324 S1324 2 4,
-仲丁基- 5
-二甲基-
3-噻唑啉 -(
2 2
-Bu
tyl)
-4,
5-d
ime
thy
l-3
-th
iaz
oli
ne 3619
1325 S1325 吡嗪乙硫醇 Py

raz
inee
thane
thi
ol 3230
1326 S1326 水杨酸苯酯 Pheny

lsa
licy
lat
e 3960
1327 S1327 庚醛二甲缩醛 Hep

tana
ldime
thy
lac
eta
l 2541
1328 S1328 羟基香茅醛二甲缩醛 Hyd

roxyc
itr
one
lla
ldime
thy
lac
eta
l 2585
1329 S1329 对-丙基茴香醚 p-Pr

opy
lan
iso
le 2930
1300 S1330 异丁酸对-甲酚酯 p-To

lyli
sobu
tyr
ate 3075
1331 S1331 异丁酸邻-甲酚酯 o-To

lyli
sobu
tyr
ate 3753
1332 S1332 柠檬醛丙二醇缩醛 C

itr
alp
ropy
leneg
lyc
ola
cet
al —
1333 S1333 反式-

2-己烯醛二乙缩醛 t s-
ran 2
-Hexena
ldi
ethy
lac
eta
l 4047
1334 S1334 2
-巯基噻吩 2
-Me
rcap
tot
hiophene 3062
177
GB 2760—2014
3 (续)
表 B.
3,
对- - -二醇 (又名对-
8 3,8
-薄荷烷
1335 S1335 p-Men
th3,
- 8
-di
ol 4053
二醇)
1336 S1336 1,
8-辛二硫醇 1,
8-Oc
taned
ith
iol 3514
螺[
2,4
-二硫杂-
1-甲基-
8-氧杂双环
s
pio[
r 2,
4-D
ith
ia-
1-me
thy
l-8
-ox
abi
cyc
lo[
3. 0]
3.
1337 S1337 [
3. 0]
3. 3,
-辛烷- 3
'-(
1'-氧杂-
2'-甲基 ) 3270
o
cta
ne3,
- 3
'-(
1'-
oxa
-2'
-me
t l)c
hy ycl
ope
nta
ne]
环戊烷]
1338 S1338 3
-壬烯-
2-酮 3
-Nonen
-2-
one 3955
1339 S1339 3 2,
-甲基- 4
-壬二酮 3
-Me
thy
l-2,
4-nonad
ione 4057
1340 S1340 2,
5-二甲基-
3-硫代乙酰氧基呋喃 2,
5-Dime
thy
l-3
-th
ioa
cet
oxy
fur
an 4034
1341 S1341 反式-

4-己烯醛 t s-
ran 4
-Hexena
l 4046
(+/- )
-3-[(
2-Me
thy
l-3
-fu
ryl)
tho]
i -
2-bu
ta-
1342 -[(
S1342 3 2-甲基-
3-呋喃)硫基]
-2-丁酮 4056
none
1343 S1343 3
-巯基-
2-甲基戊醛 3
-Me
rcap
to-
2-me
thy
lpen
tana
l 3994
-(
2 l- 氧基 )乙醇 [又名 2
-(l-薄荷烷
1344 S1344 -(
2 l-Men
thoxy)e
thano
l 4154
氧基乙醇)]
1345 S1345 丙酸四氢糠酯 Te

trahyd
rof
urf
urlp
y r
opi
ona
te 3058
1346 S1346 异戊酸烯丙酯 Al

lyli
sova
ler
ate 2045
1347 S1347 3
-辛酮-
1-醇 3
-Oc
tanon
-1-
ol 2804
1348 S1348 三丙酸甘油酯 Gl

yce
rylt
rir
popanoa
te 3286
1349 S1349 辛酸α-糠酯 α-Fur

fur
ylo
ctanoa
te 3396
1350 S1350 丁酸反式-

2-辛烯醇酯 t s-
ran 2
-Oc
ten
-1-
ylbu
tanoa
te 3517
1351 S1351 苯乙醛二异丁缩醛 Pheny

lac
eta
ldehyded
iis
obu
tyla
cet
al 3384
1352 S1352 1,
3-二苯基-
2-丙酮 1,
3-Di
pheny
l-2
-pr
opanone 2397
1353 S1353 10
-十一烯酸丁酯 Bu
tyl10
-unde
cyl
ena
te 2216
1354 S1354 乙酸檀香酯 San

tal
yla
cet
ate 3007
1355 S1355 2
-乙基丁酸香叶酯 Ge
rany
l2-
ethy
lbu
tyr
ate 3339
1356 S1356 3
-羟甲基-
2-辛酮 3
-Hyd
roxyme
thy
l-2
-oc
tanone 3292
1357 S1357 1,
2-环己二酮 1,
2-Cy
clohexaned
ione 3458
1358 S1358 松香甘油酯 Gl

yce
role
ste
rofr
osi
n 4226
赤、苏-
3-巯基-
2-甲基丁-
1-醇 (又名 3
- r
ythr
oandt
hre
o-3
-Me
rcap
to-
2-me
thy
lbu
tan
-
1359 S1359 3993
巯基-
2-甲基丁醇) 1
-ol(
3-Me
rcap
to-
2-me
thy
lbu
tyla
lc l)
oho
1360 S1360 4
-甲基联苯 4
-Me
thy
lbi
pheny
l 3186
1361 S1361 α-戊基肉桂醇 α-Amy

lci
nnamy
lal
coho
l 2065
1362 S1362 1
-苯基-
3-甲基-戊醇-
3 1
-pheny
l-3
-me
thy
l-3
-pen
tano
l 2883
178
GB 2760—2014
3 (续)
表 B.
1363 S1363 5
-苯基戊醇 5
-Pheny
lpen
tano
l 3618
1364 S1364 2(又名对-薄荷烷醇-

对- 烷醇- 2) p-Men
than
-2-
ol 3562
1365 S1365 脱氢二氢紫罗兰醇 Dehyd

rod
ihyd
roi
ono
l 3446
1366 S1366 乙基葑醇 Et

hylf
encho
l 3491
1367 S1367 辛烯基琥珀酸单阿拉伯胶酯 Gum Ar

abc,
i hyd
rogeno
cteny
lbu
taned
ioa
te 4227
-(
N1 2
-甲氧基-
4-甲基苄基 ) -[
-N2 2 -(
- N1 2
-me
thoxy
-4-me
thy
lben
zyl) -[
-N2 -(
2 5
-
1368 S1368 4234
(
5-甲基-
2-吡啶基)乙基]草酰胺 me
thy
l r
pyid
in-
2-l)
y e
t l]
hy oxa
lami
de
-(
N1 2,
4-二甲氧基苄基 ) -[
-N2 -(
2 2 -(
- N1 2,
4-d
ime
thoxyben
zyl) -[
-N2 -(
2 r
pyid
in-
1369 S1369 4233
吡啶基)乙基]草酰胺 2
-yl)
et l]
hy oxa
lami
de
N-(
4-庚基 )
-(3,
4-亚甲二氧基 )苯甲 N-(
hep
tan
-4-
yl)ben
zo [d][
1,3]d
ioxo
le-
1370 S1370 4232
酰胺 5
-ca
rboxami
de
1371 S1371 二苄醚 Di

ben
zyle
the
r 2371
1372 S1372 5
-羟基-十二酸甘油酯 Gl
yce
ryl5
-hyd
roxydode
canoa
te 3686
1373 S1373 三丁酸甘油酯 Tr

ibu
tyr
in 2223
1374 S1374 壬酸烯丙酯 Al

lylnonanoa
te 2036
1375 S1375 5
-羟基癸酸甘油酯 Gl
yce
ryl5
-hyd
roxyde
canoa
te 3685
1376 S1376 丙酸 3
-苯基丙酯 3
-Pheny
lpr
opy
lpr
opi
ona
te 2897
1377 S1377 肉桂酸异丙酯 I

sop
ropy
lci
nnama
te 2939
1378 S1378 2
-酮基-
4-丁硫醇 2
-Ke
to-
4-bu
tane
thi
ol 3357
1379 S1379 甲基-对-甲苯缩水甘油酸乙酯 Et

hylme
thy
l-p-
tol
ygl
yci
dat
e 3757
1380 S1380 5
-羟基-
8-十一碳烯酸δ-内酯 5
-Hyd
roxy
-8-unde
ceno
ica
cidde
lta
-la
ctone 3758
1381 S1381 N-环丙基-反式-

2-顺式-
6-壬二烯酰胺 N-Cyc
lop
ropy
l-(
E)2,(
Z)6
-nonad
ienami
de 4087
1382 S1382 N-乙基-反式-

2-顺式-
6-壬二烯酰胺 N-Et
hy-(
l E)
2,(
Z)6
-nonad
ienami
de 4113
2,
4 1,
-二甲基- -二氧戊环 (又名乙醛 2,4
3 -Dime
thy
l-1,3
-di
oxo
lane (Ac
eta
ldehyde
1383 S1383 4099
1,
2-丙二醇缩醛) r
popy
leneg
lyc
ola
cet
al)
1384 S1384 β-萘甲醚 β-Naph

thy
lme
thy
let
her 4704
1385 S1385 二羟基丙酮 Di

hyd
roxya
cet
one 4033
1386 S1386 二苯基二硫醚 Pheny

ldi
sul
fide 3225
1387 S1387 乙基香芹酚 Et

hylc
arva
cro
l 2246
甲基苯甲醛甘油缩醛 (邻、间、对异构 To
lua
ldehyde g
lyc
erla
y c
etl (
a o-,m-,p-
1388 S1388 3067
体混合物) mi
xedi
some
rs)
(+/- ) 4,
-反式和顺式- 8 3, (+/- )
-二甲基- -t s-
ran and
1389 S1389 4102
7
-壬二烯-
2-醇 c
i 4,
s- 8
-Dime
thy
l-3,
7-nona
-di
en-
2-o
l
179
GB 2760—2014
3 (续)
表 B.
(+/- ) 4,8
-反式和顺式- -二甲基- (+/- )
-t s-
ran and
1390 S1390 4103
3,
7-壬二烯-
2-醇乙酸酯 c
i 4,
s- 8
-Dime
thy
l-3,
7-nona
-di
en-
2-la
y c
eta
te
1391 S1391 (反式和顺式)

-1-甲氧基-
1-癸烯 t s-
ran andc
is-
1-Me
thoxy
-1-
dec
ene 4161
1392 -(
S1392 2 4
-甲基-
5-噻唑基)乙醇癸酸酯 -(
2 4
-Me
thy
l-5
-th
iaz
oll)
y e
thy
lde
canoa
te 4281
1393 -(
S1393 2 4
-甲基-
5-噻唑基)乙醇异丁酸酯 -(
2 4
-Me
thy
l-5
-th
iaz
oll)
y e
thy
lis
obu
tyr
ate 4278
1394 -(
S1394 2 4
-甲基-
5-噻唑基)乙醇甲酸酯 -(
2 4
-Me
thy
l-5
-th
iaz
oll)
y e
thy
lfo
rma
te 4275
1395 S1395 异戊酸 3

-苯丙酯 3
-Pheny
lpr
opy
lis
ova
ler
ate 2899
1396 S1396 dl-薄荷脑(+/- )

-1,
2-丙二醇碳酸酯 dl-Me
tho(+/- )
-pr
opy
leneg
lyc
olc
arbona
te 3992
1397 S1397 乙酸 1
-乙氧基乙醇酯 1
-Et
hoxye
thy
lac
eta
te 4069
1398 S1398 N-异丁基-反-

2-反-
4-癸二烯酸酰胺 N-
Isobu
tyl
dec
a-t
rans
-2-
trans
-4-
dienami
de 4148
二苯乙醇酮 (又名 2
-羟基-
2-苯基苯乙
1399 S1399 Ben
zon(
i 2
-Hyd
roxy
-2-pheny
lac
etophenone) 2132
酮)
1400 S1400 甲基异戊基二硫醚 Me

thy
lis
open
tyld
isu
lfi
de 4168
1401 S1401 邻氨基苯甲酸烯丙酯 Al

lylan
thr
ani
lat
e 2020
1402 S1402 6
-环己基己酸烯丙酯 Al
lylcy
clohexanehexanoa
te 2025
1403 S1403 5
-环己基戊酸烯丙酯 Al
lylcy
clohexane
val
era
te 2027
1404 S1404 2
-乙基丁酸烯丙酯 Al
lyl2
-et
hyl
but
yra
te 2029
惕各酸烯丙酯 (又名反式-
2-甲基-
2-丁 Al
lylt
igl
ate (Al
lylt s-
ran 2
-me
thy
l-2
-bu
teno
-
1405 S1405 2043
烯酸烯丙酯) a
te)
1406 S1406 10
-十一烯酸烯丙酯 Al
lyl10
-unde
cenoa
te 2044
1407 S1407 α-戊基肉桂醛二甲缩醛 α-Amy

lci
nnama
ldehyded
ime
thy
lac
eta
l 2062
1408 S1408 乙酸α-戊基肉桂酯 α-Amy

lci
nnamy
lac
eta
te 2064
1409 S1409 甲酸α-戊基肉桂酯 α-Amy

lci
nnamy
lfo
rma
te 2066
1410 S1410 异戊酸α-戊基肉桂酯 α-Amy

lci
nnamy
lis
ova
ler
ate 2067
1411 S1411 4(
2-呋喃基)丁酸异戊酯 I
s l4(
oamy 2-f
uran)bu
tyr
ate 2070
1412 S1412 3(
2-呋喃基)丙酸异戊酯 I
s l3(
oamy 2-f
uran)p
rop
iona
te 2071
1413 S1413 2
-戊基-
5或6 1,
-酮- 4
-二烷 2
-Amy
l-5o
r6-ke
to1,
- 4
-di
oxane 2076
1414 S1414 丙酮酸异戊酯 I

soamy
lpy
ruva
te 2083
1415 S1415 苄基丁基醚 Ben

zylbu
tyle
the
r 2139
3,
N- 7 2,
-二甲基- 6
-辛二烯-环丙基甲 3,7
N- -Dime
thy
l-2,6
-oc
tad
ieny
lcy
clop
ropy
l-
1416 S1416 4267
酰胺 c
arboxami
de
180
GB 2760—2014
3 (续)
表 B.
N-(乙氧羰基甲基 )
-对- 烷-
3-甲酰
[
N-(Et
hoxy
car l)me
bony t l]
hy -
p-men
thane
-
1417 S1417 胺[又名 N-(乙氧羰基甲基 )
-对-薄荷 4309
3
-ca
rboxami
de
烷-
3-甲酰胺]
1418 S1418 硬木烟熏香味料 SmokEzC

-10 SmokEzC
-10 —
1419 S1419 硬木烟熏香味料 SEF7525 Sc

ansmokeSEF7525 —
1420 S1420 (反式,顺式)

-2,
6-壬二烯-
1-醇乙酸酯 (
E,Z)
-2,
6-Nonad
ien
-1-
ola
cet
ate 3952
1421 S1421 邻氨基苯甲酸苯乙酯 Pheny

let
hylan
thr
ani
lat
e 2859
1422 S1422 2
-丙酰基-
2-噻唑啉 2
-Pr
opi
ony
l-2
-th
iaz
oli
ne 4064
1423 S1423 顺式-

8-十四烯醛 (
Z)-
8-Te
trade
cena
l 4066
1424 S1424 烯丙硫醇己酸酯 Al

lylt
hiohexanoa
te 4076
1425 S1425 双香兰素 Di

van
ill
in 4107
1426 S1426 顺式和反式-

2-庚基环丙烷羧酸 c
is-
andt
ran
s-2
-He
ptl
ycc
ylo
pro
pan
eca
rbo
xyl
ica
cid 4130
1427 S1427 5
-羟基-
4-甲基己酸δ-内酯 5
-Hyd
roxy
-4-me
thy
lhexano
ica
cidδ-
lac
tone 4141
1428 S1428 4
-巯基-
2-戊酮 4
-Me
rcap
to-
2-pen
tanone 4157
1429 S1429 2,
4,6
-三硫杂庚烷 2,
4,6
-Tr
ith
iahep
tane 4214
1430 -(
S1430 1 4
-甲氧苯基)
-4-甲基-
1-戊烯-
3-酮 -(
1 4
-Me
thoxyph
e l)
ny -
4-me
thy
l-1
-pe
nte
n-3
-on
e 3760
1431 S1431 3(
2)-羟基-
5 2(
-甲基- 3)
-己酮 3(
2)-Hyd
roxy
-5-me
thy
l-2(
3)-hexanone 3989
1432 S1432 二巯基甲烷 Dime

rcap
tome
thane 4097
4
-羟基-
2-丁烯酸 γ-内酯[又名2(
5H )
- 4
-Hyd
roxy
-2-bu
teno
ica
cidγ-
lac
tone[
2(5H )
-
1433 S1433 4138
呋喃酮] f
uranone]
1434 S1434 (+/- )

-3-甲硫基丁酸异丁酯 (+/- )
-Is
obu
tyl3
-me
thy
lth
iobu
tyr
ate 4150
1435 S1435 3
-甲硫基-
2-丁酮 -(Me
3 thy
lth
io)
-2-bu
tanone 4181
顺式和反式-
5-乙基-
4-甲基-
2-(
2-甲基 c
is-
andt s-
ran 5
-Et
hyl
-4-me
thy
l--(
2 2
-me
thy
l-
1436 S1436 4319
-噻唑啉
丙基) r
p l)
opy -
thi
azo
line
1437 S1437 1
-戊硫醇 1
-Pen
tane
thi
ol 4333
1438 S1438 (+/- )

-4-巯基-
4-甲基-
2-戊醇 (+/- )
-4-Me
rcap
to-
4-me
thy
l-2
-pen
tano
l 4158
1439 S1439 异戊酸环己酯 Cy

clohexy
lis
ova
ler
ate 2355
1440 S1440 2
-噻吩基二硫醚 2
-Th
ieny
ldi
sul
fide 3323
1441 S1441 2
双(-甲基-
3-呋喃基)四硫醚 B
is(
2-me
thy
l-3
-fu
ryl)t
etr
asu
lfi
de 3260
1442 S1442 辛酸对-甲酚酯 p-To

lylo
ctanoa
te 3733
1443 S1443 丙酸麦芽酚酯 Ma

lto
lpr
opi
ona
te 3941
1444 S1444 顺式-

2-己烯-
1-醇 (
Z)-
2-Hexen
-1-
ol 3924
181
GB 2760—2014
3 (续)
表 B.
(+/- )反式和顺式-
2-己烯醛丙二醇 (+/- )t s-
ran andc
is-
2-Hexena
lpr
opy
lene
1445 S1445 4272
缩醛 l
gyc
ola
cet
al
1446 S1446 乙酸 2
-乙基丁酯 2
-Et
hyl
but
yla
cet
ate 2425
1447 S1447 2,
5-二乙基-
3-甲基吡嗪 2,
5-Di
ethy
l-3
-me
thy
l r
pyaz
ine 3915
1448 -(甲硫基)
S1448 4 -2-戊酮 -(Me
4 thy
lth
io)
-2-pen
tanone 4182
1449 S1449 甲硫基甲硫醇 Me

thy
lth
iome
thy
lme
rcap
tan 4185
顺式和反式-
5-乙基-
4-甲基-
2-(
1-甲基 c
is-
andt s-
ran 5
-Et
hyl
-4-me
thy
l--(
2 1
-me
thy
l-
1450 S1450 4318
-噻唑啉
丙基) r
p l)
opy -
thi
azo
line
1451 S1451 辛醛二甲缩醛 Oc

tana
ldime
thy
lac
eta
l 2798
1452 S1452 3
-巯基-
3-甲基-
1-丁醇乙酸酯 3
-Me
rcap
to-
3-me
thy
l-1
-bu
tyla
cet
ate 4324
1453 S1453 (
R,S)
-3-羟基丁酸l-薄荷酯 l-Men
t l(
hy R,
S)-
3-hyd
roxybu
tyr
ate 4308
1454 S1454 异戊酸异丙酯 I

sop
ropy
lis
ova
ler
ate 2961
1455 S1455 顺式-

4-癸烯醇乙酸酯 c
is-
4-De
ceny
lac
eta
te 3967
1456 S1456 惕各酸香叶酯 Ge

rany
lti
gla
te 4044
1457 S1457 N-苯甲酰邻氨基苯甲酸 N-Benz

oyl
ant
hran
ili
cac
id 4078
2,
6,10 2,
-三甲基- 6,
10-十五碳三烯-
1458 S1458 2,
6,1
0-T
rime
thy
l-2,
6,1
0-p
ent
ade
cat
rie
n-1
4-on
e 3442
14
-酮
1459 S1459 2,
5-二甲基噻唑 2,
5-Dime
thy
lth
iaz
ole 4035
1460 S1460 甲硫基甲醇丁酸酯 Me

thy
lth
iome
thy
lbu
tyr
ate 3879
1461 S1461 2
-甲硫基乙醇 -(Me
2 thy
lth
io)e
thano
l 4004
1462 S1462 二乙基三硫醚 Di

ethy
ltr
isu
lfi
de 4029
顺式和反式-
1-巯基-对- 烷-
3-酮 (又
1463 S1463 名顺式和反式-
1-巯基-对-薄荷烷-
3- c
is-
andt s-
ran 1
-Me
rcap
to-
p-men
than
-3-
one 4300
酮)
4
-Hy
dro
xy-
4-me
thl
y-7
-ci
s-d
ece
noi
cac
idg
ammal
ac-
1464 S1464 4
-羟基-
4-甲基-
7-顺式-癸烯酸 γ-内酯 3937
t
one
1465 S1465 2
-甲基辛醛 2
-Me
thy
loc
tana
l 2727
1466 S1466 3
-甲基-
5-丙基-
2-环己烯-
1-酮 3
-Me
thy
l-5
-pr
opy
l-2
-cy
clohexen
-1-
one 3577
1467 S1467 2,
4-壬二烯-
1-醇 2,
4-Nonad
ien
-1-
ol 3951
1468 S1468 环戊硫醇 Cy

clopen
tane
thi
ol 3262
N-
p-Benz
ene
ace
ton
itr
ilemen
thane
car
boxam-
1469 S1469 N-对苯乙腈基薄荷烷基甲酰胺 4496
i
de
N-[
2-(吡啶-
2-基 )乙基 ]薄荷烷基甲 N-[
2-(
Pyr
idi
n-2
-yl)
et l]
hy -
3-p-men
thane
car
-
1470 S1470 4549
酰胺 boxami
de
182
GB 2760—2014
3 (续)
表 B.
4 5,
-氨基- -二甲基噻吩并 [
6 2,3
-d]嘧 4
-Ami
no5,
- 6
-dime
thy
lth
ieo[
n 2,
3-d]
pyr
imi
din
-2
1471 S1471 4669
2(
啶- 1H )
-酮盐酸盐 (
1H )
-on
ehy
dro
chl
ori
de
-[(
3 4 2,
-氨基- 2
-二氧- 2,
1H- 1,
3 -[
-苯并 3 (
4-Ami
no2,
- 2
-di
oxi
do- 2,
1H- 1,
3-b
enz
oth
iad
i-
1472 S1472 噻二嗪-
5-基)氧]
-2,
2-二甲基-N-丙基 a
zin
-5-
yl)oxy]
-2,2
-dime
thy
l-N-p
ropy
lpr
opa
na- 4701
丙酰胺 mi
de
1473 S1473 L
-蛋氨酰基甘氨酸盐酸盐 L
-Me
thi
ony
lgl
yci
ne.
HCl 4692
1474 S1474 5
-戊基-
3H-呋喃-
2-酮 5
-Pen
tyl
-3H-
fur
an-
2-one 4323
1475 S1475 2,
5-二硫杂己烷 2,
5-Di
thi
ahexane 4298
(
2S,
5R )
-N-[
4-(
2-氨基-
2-氧代乙基 )
(
2S,
5R)
-N-[
4-(
2-Ami
no-
2-ox
oet
hyl)
phe
nyl]
-5
-
1476 S1476 苯基 ]
-5-甲基-
2-(丙基-
2-)环己烷甲 4684
me
thy
l--(
2 r
pop
an-
2-l)
y c
ycl
ohe
xan
eca
rbox
ami
de
酰胺
5
-甲基-
2-呋喃甲硫醇 (又名 5
-甲基糠 5
-Me
thy
l-2
-fu
ranme
thane
thi
ol(
5-Me
thy
lfu
r-
1477 S1477 4697
硫醇) f
urlme
y rcap
tan)
注 1:凡列入合成香料目录的香料,其对应的天然物(即结构完全相同的对应物)应视作已批准使用的香料。
注 2:凡列入合成香料目录的香料,若存在相应的铵盐、钠盐、钾盐、钙盐和盐酸盐、碳酸盐、硫酸盐,且具有香料特
性的化合物,应视作已批准使用的香料。
注 3:如果列入合成香料目录的香料为消旋体,那么其左旋和右旋结构应视作已批准使用的香料。如果列入合
成香料目录的香料为左旋结构,则其右旋结构不应视作已批准使用的香料;反之亦然。
183
GB 2760—2014
附录 C
食品工业用加工助剂使用规定
1 食品工业用加工助剂(以下简称“加工助剂”)的使用原则
C.
1.
C.1 加工助剂应在食品生产加工过程中使用,使用时应具有工艺必要性,在达到预期目的前提下应
尽可能降低使用量。
1.
C.2 加工助剂一般应在制成最终成品之前除去,无法完全除去的,应尽可能降低其残留量,其残留量
不应对健康产生危害,不应在最终食品中发挥功能作用。
1.
C.3 加工助剂应该符合相应的质量规格要求。
C.
2 食品工业用加工助剂的使用规定
2.
C.1 表 C.
1 以加工助剂名称汉语拼音排序规定了可在各类食品加工过程中使用,残留量不需限定的
加工助剂名单(不含酶制剂)。
2.
C.2 表 C.
2 以加工助剂名称汉语拼音排序规定了需要规定功能和使用范围的加工助剂名单(不含酶
制剂)。
2.
C.3 表 C.
3 以酶制剂名称汉语拼音排序规定了食品加工中允许使用的酶。各种酶的来源和供体应
符合表中的规定。
表 C.
1 可在各类食品加工过程中使用,残留量不需限定的加工助剂名单(不含酶制剂)
序号助剂中文名称助剂英文名称
1 氨水(包括液氨) ammon
ia
2 甘油(又名丙三醇) l
gyc
erne (
i glc
yer
ol)
3 丙酮 a
cet
one
4 丙烷 r
popane
5 单,双甘油脂肪酸酯 mono
-andd
igl
yce
ride
soff
att
yac
ids
6 氮气 n
itr
ogen
7 二氧化硅 s
il
icond
iox
ide
8 二氧化碳 c
arbond
iox
ide
9 硅藻土 d
iat
oma
ceouse
art
h
10 过氧化氢 hyd
rogenpe
rox
ide
11 活性炭 a
cti
vat
edc
arbon
12 磷脂 pho
spho
lii
pd
13 硫酸钙 c
alc
iumsu
lfa
te
14 硫酸镁 magne
siumsu
lfa
te
15 硫酸钠 s
odi
umsu
lfa
te
184
GB 2760—2014
1 (续)
表 C.
序号助剂中文名称助剂英文名称
16 氯化铵 ammon
iumch
lor
ide
17 氯化钙 c
alc
iumch
lor
ide
18 氯化钾 po
tas
siumch
lor
ide
19 柠檬酸 c
itr
ica
cid
20 氢气 hyd
rogen
21 氢氧化钙 c
alc
iumhyd
rox
ide
22 氢氧化钾 po
tas
siumhyd
rox
ide
23 氢氧化钠 s
odi
umhyd
rox
ide
24 乳酸 l
act
ica
cid
25 硅酸镁 magne
siums
il
ica
te
26 碳酸钙(包括轻质和重质碳酸钙) c
alc
iumc
arbona
te(
li
ght,
heavy)
27 碳酸钾 po
tas
siumc
arbona
te
28 碳酸镁(包括轻质和重质碳酸镁) magne
siumc
arbona
te(
li
ght,
heavy)
29 碳酸钠 s
odi
umc
arbona
te
30 碳酸氢钾 po
tas
siumhyd
rogenc
arbona
te
31 碳酸氢钠 s
odi
umhyd
rogenc
arbona
te
32 纤维素 c
ell
ulo
se
33 盐酸 hyd
roch
lor
ica
cid
34 氧化钙 c
alc
iumox
ide
35 氧化镁(包括重质和轻质) magne
siumox
ide (
heavy,
l
i t)
gh
36 乙醇 e
thano
l
37 冰乙酸(又名冰醋酸) a
cet
ica
cid
38 植物活性炭 vege
tab
lec
arbon(
act
iva
ted)
表 C.
2 需要规定功能和使用范围的加工助剂名单(不含酶制剂)
序号助剂中文名称助剂英文名称功能使用范围
1 1,
2-二氯乙烷 1,
2-d
ich
lor
oet
hane 提取溶剂咖啡、茶的加工工艺
2 1
-丁醇 1
-bu
tano
l 萃取溶剂发酵工艺
6 号轻汽油 (又名植物
3 s
olven
tNo.
6 浸油溶剂、提取溶剂发酵工艺、提取工艺
油抽提溶剂)
4 D-甘露糖醇 D-mann
ito
l 防粘剂糖果的加工工艺
5 DL
-苹果酸钠 DL
-di
sod
ium ma
lat
e 发酵用营养物质发酵工艺
6 L
-苹果酸 L
-ma
lica
cid 发酵用营养物质发酵工艺
185
GB 2760—2014
2 (续)
表 C.
巴氏杀菌乳、灭菌乳和调制乳、发
酵乳和风味发酵乳、稀奶油 (淡奶
7 β-环状糊精 β-
cyc
lodex
tri
n 胆固醇提取剂
油)及其类似品、干酪和再制干酪
及其类似品的加工工艺
8 阿拉伯胶 a
rab
icgum 澄清剂葡萄酒加工工艺
9 凹凸棒粘土 a
ttapu
lgi
tec
lay 脱色剂油脂加工工艺
10 丙二醇 1,
2-p
ropaned
iol 冷却剂、提取溶剂啤酒加工工艺、提取工艺
焙烤食品加工工艺、膨化食品加工
11 巴西棕榈蜡 c
arnaubawax 脱模剂
工艺、蜜饯果糕的加工工艺
薯片的加工工艺、油脂加工工艺、
消泡剂、脱模剂、被糖果的加工工艺、胶原蛋白肠衣的
12 白油(液体石蜡) wh
itemi
ner
alo
il
膜剂加工工艺、膨化食品加工工艺、粮
食加工工艺(用于防尘)
i
nso
lub
le
不溶性聚乙烯聚吡咯啤酒、葡萄酒、果酒、黄酒、配制酒
13 po
lyv
iny
lpo
l r
ypyro
lidone 吸附剂
烷酮的加工工艺和发酵工艺
(
PVPP)
14 丁烷 bu
tane 提取溶剂提取工艺
焙烤食品加工工艺、膨化食品加工
15 蜂蜡 be
eswax 脱模剂
工艺
葡萄酒、果酒、黄酒、配制酒的加工

16 高岭土 kao
lin 澄清剂、助滤剂
工艺和发酵工艺
高碳醇脂肪酸酯复 h
igh
era
lcoho
lfa
tt c
yaid
17 消泡剂发酵工艺、大豆蛋白加工工艺
合物 e
ste
rcomp
lex
18 固化单宁 immob
ili
zedt
ann
in 澄清剂配制酒的加工工艺和发酵工艺
啤酒、葡萄酒、果酒、配制酒和黄酒

19 硅胶 s
il
icage
l 澄清剂
的加工工艺
20 滑石粉 t
alc 脱模剂、防粘剂糖果的加工工艺、发酵提取工艺
澄清剂、食用油脱色配制酒的加工工艺和发酵工艺、油

21 活性白土 a
cti
vat
edc
lay
剂、吸附剂脂加工工艺、水处理工艺
22 甲醇钠 s
odi
um me
thy
lat
e 油脂酯交换催化剂油脂加工工艺
23 酒石酸氢钾 po
tas
siumb
ita
rta
rat
e 结晶剂葡萄酒加工工艺
24 聚苯乙烯 po
lyt
yrene 助滤剂啤酒的加工工艺
饮料(水处理)的加工工艺、制糖工

25 聚丙烯酰胺 po
lya
crl
yami
de 絮凝剂、助滤剂
艺和发酵工艺
186
GB 2760—2014
2 (续)
表 C.
豆制品工艺(最大使用量 0.
3g/kg,以
每千克黄豆的使用量计)、肉制品、啤
酒加工工艺(上述加工工艺最大使用
量 0.
2g/kg)、焙烤食品工艺(在模具
中的最大使用量3 /dm2 )、油脂
0mg
聚二甲基硅氧烷及其
26 po
lyd
ime
thy
lsi
loxane 消泡剂、脱模剂 01g/kg)、
加工工艺(最大使用量 0.
乳液
果冻、果汁、浓缩果汁粉、饮料、速
溶食品、冰淇淋、果酱、调味品和蔬
菜加工工艺 (上述加工工艺最大使
05g/kg)、发酵工艺(最大使
用量 0.
1g/kg)、薯片加工工艺
用量 0.
po
l l
ygyc
ero
les
ter
sof
27 聚甘油脂肪酸酯消泡剂制糖工艺
f
att
yac
id
Po
lyoxyp
ropy
lene
28 聚氧丙烯甘油醚消泡剂发酵工艺
l
gyc
ero
let
her(
GP)
Po
lyoxyp
ropy
lene
聚氧丙烯氧化乙烯甘
29 oxye
thy
lene 消泡剂发酵工艺
油醚
l
gyc
ole
t r(
he GPE)
聚氧乙烯 (
20)山梨醇
po
lyoxye
thy
lene (20)
酐单月桂酸酯 (又名吐
s
orb
itan mono
lau
rae,
t
温 20),聚氧乙烯 (
20)
po
lyoxye
thy
lene (20)
山梨醇酐单棕榈酸酯制糖工艺、发酵工艺、提取工艺、果
s
orb
itan
(又名吐温 40),聚氧乙分散剂、提取溶剂、蔬汁 (浆 )饮料 (最大使用量为
30 monopa
lmi
tae,
t
20)山梨醇酐单硬
烯( 消泡剂 75g/kg)、植物蛋白饮料 (最大使
0.
po
lyoxye
thy
lene (20)
脂酸酯(又名吐温 60), 0g/kg)
用量为 2.
s
orb
itan mono
ste
ara
te,
聚氧乙烯 (
20)山梨醇
po
lyoxye
thy
lene (20)
酐单油酸酯 (又名吐温
s
orb
itanmonoo
lea
t
80)
po
lyoxye
thy
lene
聚氧乙烯聚氧丙烯
31 po
lyoxyp
ropy
lene 消泡剂发酵工艺
胺醚
ami
nee
t r(
he BAPE)
po
lyoxye
thy
lene
聚氧乙烯聚氧丙烯季 po
lyoxyp
ropy
lene
32 消泡剂发酵工艺
戊四醇醚 pen
tae
ryt
hri
tol
e
t r(
he PPE)
33 卡拉胶 c
arr
age
enan 澄清剂啤酒加工工艺
34 抗坏血酸 a
sco
rba
tea
cid 防褐变葡萄酒的加工工艺
35 抗坏血酸钠 s
odi
uma
sco
rba
te 防褐变葡萄酒的加工工艺
消泡剂、脱模剂、防发酵工艺、糖果、薯片和豆制品的

36 矿物油 mi
ner
alo
il
粘剂、润滑剂加工工艺
187
GB 2760—2014
2 (续)
表 C.
啤酒、葡萄酒、果酒、配制酒、黄酒、

37 离子交换树脂 i
onexchanger
esi
ns 脱色剂、吸附剂罐头食品的加工工艺、水处理工
艺、制糖工艺和发酵工艺
澄清剂、精炼脱胶、制糖工艺和油脂加工工艺、发酵
38 磷酸 pho
spho
rica
cid
发酵用营养物质工艺
ammou
ium
39 磷酸二氢铵发酵用营养物质发酵工艺
d
ihyd
rogenpho
spha
te
d
iammou
ium
40 磷酸氢二铵发酵用营养物质发酵工艺
hyd
rogenpho
spha
te
41 磷酸铵 ammou
iumpho
spha
te 发酵用营养物质发酵工艺
o
pta
ssi
ump
hos
pha
te,
mon
-
42 磷酸二氢钾发酵用营养物质发酵工艺
o
bas
ic
s
odi
um
43 磷酸二氢钠发酵用营养物质发酵工艺
d
ihyd
rogenpho
spha
te
t
ric
alc
ium o
rthopho
s-
44 磷酸三钙 pha
te (c
alc
ium pho
s- 分散剂乳制品加工工艺
pha
te)
d
isod
ium 絮凝剂、发酵用营养饮料 (水处理 )的加工工艺、发酵
45 磷酸氢二钠
hyd
rogenpho
spha
te 物质工艺
絮凝剂、发酵用营养饮料 (水处理 )的加工工艺、发酵
46 磷酸三钠 t
ris
odi
umpho
spha
te
物质工艺
47 硫磺 su
lfu
r 澄清剂制糖工艺
絮凝剂、发酵用营养啤酒的加工工艺、发酵工艺、淀粉

48 硫酸 su
lfu
rica
cid
物质加工工艺、乳制品加工工艺
49 硫酸铵 ammon
iumsu
lfa
te 发酵用营养物质发酵工艺
澄清剂、螯合剂、发葡萄酒的加工工艺、皮蛋的加工工

50 硫酸铜 c
oppe
rsu
lpha
te
酵用营养物质艺、发酵工艺
螯合剂、絮凝剂、发皮蛋的加工工艺、啤酒的加工工

51 硫酸锌 z
incsu
lpha
te
酵用营养物质艺、发酵工艺
52 硫酸亚铁 f
err
oussu
lfa
te 絮凝剂饮料(水处理)和啤酒的加工工艺
53 氯化镁 magne
siumch
lor
ide 发酵用营养物质发酵工艺
果酒的加工工艺、葡萄酒的加工
54 明胶 ge
lat
in 澄清剂
工艺
发酵工艺、油脂加工工艺、糖醇加
55 镍 n
icke
l 催化剂
工工艺
葡萄酒、果酒、黄酒和配制酒、油

吸附剂、助滤剂、澄
56 膨润土 ben
ton
ite 脂、调味品、果蔬汁、茶饮料、固体
清剂、脱色剂
饮料的加工工艺、发酵工艺
188
GB 2760—2014
2 (续)
表 C.
57 石蜡 pa
raf
fin 脱模剂糖果、焙烤食品加工工艺
58 石油醚 pe
tro
leume
the
r 提取溶剂配制酒的加工工艺、提取工艺
助滤剂、澄清剂、脱黄酒、啤酒、葡萄酒和配制酒的加

59 食用单宁 ed
ibl
etann
in
色剂工工艺、油脂脱色工艺
60 松香甘油酯 l
gyc
ero
les
tero
fro
sin 脱毛剂畜禽脱毛处理工艺
果蔬汁类加工工艺、植物饮料类的
de
ace
tyl
atedch
itn(
i ch
i-
61 脱乙酰甲壳素澄清剂加工工艺、啤酒和麦芽饮料的加工
t
osan)
工艺
62 维生素 B 族 v
itami
nBf
ami
ly 发酵用营养物质发酵工艺
五碳双缩醛 (又名戊二
63 l
gut
ara
ldehyde 交联剂胶原蛋白肠衣的加工工艺
醛)
糖果加工工艺、蜜饯果糕、胶原蛋
64 辛,癸酸甘油酯 o
ctla
y ndd
eclg
y l
yce
rat
e 防粘剂
白肠衣的加工工艺
s
tar
chs
odi
um
65 辛烯基琥珀酸淀粉钠防粘剂胶基糖果加工工艺
o
cteny
lsuc
cina
te
水油状脂肪乳化制品(仅限植脂乳)
和 02.
66 氧化亚氮 n
itr
ousox
ide 推进剂、起泡剂
括混合的和(或)调味的脂肪乳化制
品(仅限植脂奶油)的加工工艺
67 异丙醇 i
sop
ropy
lal
coho
l 提取溶剂提取工艺
熟制坚果与籽类、啤酒和配制酒的加
68 乙二胺四乙酸二钠 d
isod
ium EDTA 吸附剂、螯合剂
工工艺、
发酵工艺、
饮料的加工工艺
69 乙醚 e
the
r 提取溶剂配制酒的加工工艺
70 乙酸钠(又名醋酸钠) s
odi
uma
cet
ate 螯合剂发酵工艺、淀粉加工工艺
配制酒的加工工艺、酵母抽提物的
71 乙酸乙酯 e
thy
lac
tet
ate 提取溶剂
加工工艺
72 月桂酸 l
aur
ica
cid 脱皮剂果蔬脱皮
suc
ros
e
73 蔗糖聚丙烯醚消泡剂发酵工艺和制糖工艺
po
lyoxyp
ropy
lenee
ste
r
suc
ros
ees
ter
soff
att
y
74 蔗糖脂肪酸酯消泡剂制糖工艺、豆制品加工工艺
a
cid
啤酒、葡萄酒、果酒和配制酒的加
75 珍珠岩 pe
arlr
ock 助滤剂工工艺,发酵工艺,油脂加工工艺,
淀粉糖加工工艺
76 正己烷 n-hexane 提取溶剂提取工艺、大豆蛋白加工工艺
Vege
tab
lea
cti
vat
ed
植物活性炭 (稻壳活性
77 c
arbon(
Ric
ehusk 助滤剂油脂加工工艺
炭)
a
cti
vat
edc
arbon)
189
GB 2760—2014
表 C.
3 食品用酶制剂及其来源名单
序号酶来源a 供体b
α-半乳糖苷酶
1 黑曲霉 Aspe
rgi
llu
snige
r
Al
pha
-ga
lac
tos
ida
se
地衣芽孢杆菌 Ba
cil
lusl
ichen
ifo
r-
mi
s
cil
lus 地衣芽孢杆菌 Ba
cil
lus
l
ichen
ifo
rmi
s l
ichen
ifo
rmi
s
嗜热脂解地芽孢杆菌 Ge
obac
ill
us
cil
lus s
tear
othe
rmoph
ils(原名为嗜热脂
u
l
ichen
ifo
rmi
s 解芽孢杆菌 Ba
cil
luss
tear
othe
r-
moph
ils)
u
黑曲霉 Aspe
rgi
llu
snige
r
解淀粉芽孢杆菌 Ba
cil
lus
amyl
oli
quefac
ien
s
枯草芽孢杆菌 Ba c
ill
uss
ubt
ili
s
2 α-淀粉酶 Al
pha
-amy
las
e
obac
ill
us
s
tear
othe
rmoph
u
枯草芽孢杆菌 Ba
cil
luss
ubt
ili
s
解芽孢杆菌 Ba
cil
luss
tear
othe
r-
moph
ils)
u
米根霉 Rh
izopu
soryzae
米曲霉 Aspe
rgi
llu
soryzae
obac
ill
us
s
tear
othe
rmoph
u
解芽孢杆菌 Ba
cil
luss
tear
othe
r-
moph
ils)
u
猪或牛的胰腺 hogo
rbov
ine
panc
rea
s
α-乙酰乳酸脱羧酶
3 Al
pha
-ac
eto
lac
tat
e 枯草芽孢杆菌 Ba
cil
luss
ubt
ili
s 短小芽孢杆菌 Ba
cil
lusb
rev
is
de
car
boxy
las
e
大麦、山芋、大豆、小麦和麦芽
ba
rley,
tao,
r oya,
s whe
atand
4 β-淀粉酶 be
ta-
amy
las
e
ma
ltedba
rley
枯草芽孢杆菌 Ba c
ill
uss
ubt
ili
s
cil
lus
l
ichen
ifo
rmi
s
孤独腐质霉 Humic
olai
nso
len
s
哈次木霉 Tr
ichode
rmaharz
ianum
黑曲霉c Aspe
rgi
llu
snige
r
cil
luss
ubt
ili
s
5 β-葡聚糖酶 be
ta-
gluc
ana
se
李氏木霉 Tr
ichode
rmar
ees
ei
cil
lus 解淀粉芽孢杆菌 Ba
cil
lus
amyl
oli
quefac
ien
s amyl
oli
quefac
ien
s
Di
spo
rot
richumdimorpho
spo
rum
埃默森篮状菌 T al
aromyc
eseme
rso
nii
绿色木霉 Tr
ichode
rmav
iride
190
GB 2760—2014
3 (续)
表 C.
阿拉伯呋喃糖苷酶 Ar
abi
no-
6 黑曲霉 Aspe
rgi
llu
snige
r
f
urano
side
ase
7 氨基肽酶 Ami
nopep
tida
se 米曲霉 Aspe
rgi
llu
soryzae
8 半纤维素酶 Hemi
cel
lul
ase 黑曲霉 Aspe
rgi
llu
snige
r
9 菠萝蛋白酶 Br
ome
lai
n sspp.
菠萝 Anana
Cr
寄生内座壳(栗疫菌) yph
one
ctr
ia Cr
one
ctr
ia
para
sit
ica(
Endo
thi
apara
sit
ica ) para
sit
ica(
Endo
thi
apara
sit
ica )
cil
lusl
ich
eni
formi
s
黑曲霉 Aspe
rgi
llu
snige
r
黑曲霉 Aspe
rgi
llu
snige
r 黑曲霉 Aspe
rgi
llu
snige
r
cil
lus
amyl
oli
quefac
ien
s
解淀粉芽孢杆菌 Ba c
ill
us 解淀粉芽孢杆菌 Ba
cil
lus
amyl
oli
quefac
ien
s amyl
oli
quefac
ien
s
cil
luss
ubt
ili
s
蛋白酶 (包括乳凝块酶 )Pr
ote
ase
10 Cr
one
ctr
ia
(
inc
lud
ingmi
lkc
lot
tingen
z s)
yme
para
sit
ica(
Endo
thi
apara
sit
ica)
米黑根毛霉 Rh
izomuc
ormi
ehe
i
米曲霉 Aspe
rgi
llu
soryzae
乳克鲁维酵母 Kl
uyv
eromy
cesl
act
is 小牛胃 Ca
lfs
toma
ch
微小毛霉 Mu
corpu
sil
lus
蜂蜜曲霉 Aspe
rgi
llu
sme
lleu
s
obac
ill
us
s
tear
othe
rmoph
u
解芽孢杆菌 Ba
cil
luss
tear
othe
r-
moph
ils)
u
单宁酶
11 米曲霉 Aspe
rgi
llu
soryzae
Tanna
se
多聚半乳糖醛酸酶黑曲霉cAspe
rgi
llu
snige
r
12
Po
lyga
lac
tur
ona
se 米根霉 Rh
izopu
soryzae
甘油磷脂胆固醇酰基转移酶
杀鲑气单胞菌杀鲑亚种
Gl
yce
ropho
spho
lii
pd
13 地衣芽孢杆菌 Ba
cil
lusl
ich
eni
formi
s Ae
romona
ssa
lmon
ici
dasubsp.
Cho
les
ter
olAcy
ltr
ans
fer
ase
Sa
lmon
ici
da
(
GCAT)
谷氨酰胺酶解淀粉芽孢杆菌 Ba
cil
lus
14
Gl
utami
nas
e amyl
oli
quefac
ien
s
谷氨酰胺转氨酶 Gl
utami
ne 茂原链轮丝菌 (又名茂源链霉菌 )
15
Tr
ans
ami
nas
e St
rept
omyc
esmo
baraen
sis)
黑曲霉 Aspe
rgi
llu
snige
r
16 果胶裂解酶 Pe
cti
nlya
se
黑曲霉 Aspe
rgi
llusn
ige
r 黑曲霉 Aspe
rgi
llu
snige
r
191
GB 2760—2014
3 (续)
表 C.
黑曲霉 Aspe
rgi
llu
snige
r
17 果胶酶 Pe
cti
nas
e
米根霉 Rh
izopu
soryzae
果胶酯酶(果胶甲基酯酶) 黑曲霉 Aspe

rgi
llu
snige
r
18 Pe
cti
nes
ter
ase(
Pec
tin 黑曲霉 Aspe
rgi
llu
snige
r 黑曲霉 Aspe
rgi
llu
snige
r
me
thy
les
ter
ase) 米曲霉 Aspe
rgi
llu
soryzae 针尾曲霉 Aspe
rgi
llu
sacu
lea
tus
黑曲霉 Aspe
rgi
llu
snige
r
牛、猪或马的肝脏 bov
ine,
19 过氧化氢酶 Ca
tal
ase
i
p rho
go rsel
ive
r
溶壁微球菌
Mi
cro
coc
cusl
ysode
ict
icu
s
20 核酸酶 Nuc
lea
se 橘青霉 pe
nic
ill
iumc
itr
inum
环糊精葡萄糖苷转移酶
cil
lus 高温厌氧杆菌
21 Cy
cloma
ltodex
tin
l
ichen
ifo
rmi
s The
rmoanae
robac
tersp.
l
guc
ano
trans
fer
ase
(多形)汉逊酵母
22 己糖氧化酶 Hexo
seox
ida
se 皱波角叉菜 Chondru
scr
ispu
s
Han
senu
lapo
lymo
rpha
23 菊糖酶 I
nul
ina
se 黑曲霉 Aspe
rgi
llu
snige
r
24 磷脂酶 Pho
spho
lipa
se 胰腺 panc
rea
s
猪胰腺组织 po
rci
nepanc
rea
s
25 磷脂酶 A2Pho
spho
lipa
seA2
黑曲霉 Aspe
rgi
llu
snige
r 猪胰腺组织 po
rci
nepanc
rea
s
磷脂酶 C 从土壤中分离的编码磷脂酶 C 基
26 巴斯德毕赤酵母 Pi
chi
apa
sto
ris
Pho
spho
lipa
seC 因的微生物
α-,
麦芽碳水化合物水解酶( β-麦芽
碳水化合物水解酶) 麦芽和大麦 ma
ltedba
rley & ba
r-
27
Ma
ltc
arbohyd
ras
es l
ey
(
alpha
-andbe
ta-
amy
lae)
s
嗜热脂解芽孢杆菌 Ba
cil
luss
tear
o-
28 麦芽糖淀粉酶 Ma
ltogen
icamy
las
e 枯草芽孢杆菌 Ba
cil
luss
ubt
ili
s
t
hermoph
ilu
s
29 木瓜蛋白酶 Papa
in 木瓜 Car
icapapaya
棉状嗜热丝孢菌 Th
ermomyc
es
Fu
sar
iumv
enena
tum
l
anugi
nos
us
巴斯德毕赤酵母 Pi
chi
apa
sto
ris
孤独腐质霉 Humi
col
ain
sol
ens
黑曲霉 Aspe
rgi
llu
snige
r
黑曲霉 Aspe
rgi
llu
snige
r 黑曲霉 Aspe
rgi
llu
snige
r
30 木聚糖酶 Xy
lana
se
李氏木霉 Tr
ichode
rmar
ees
ei
绿色木霉 Tr
ichode
rmav
iride
cil
luss
ubt
ili
s 枯草芽孢杆菌 Ba
cil
luss
ubt
ili
s
米曲霉 Aspe
rgi
llu
soryzae
The
rmomyc
esl
anugi
nos
us
米曲霉 Aspe
rgi
llu
soryzae 黑曲霉c Aspe
rgi
llu
snige
r
192
GB 2760—2014
3 (续)
表 C.
大肠杆菌 K-
12 Es
cho
rich
ia Co
li 小牛前凝乳酶 A 基因 c
alf
31 凝乳酶 A Chymo
sinA
K-
12 r
pochymo
sinAgene
黑曲霉泡盛变种 Aspe
rgi
llu
s 小牛前凝乳酶 B 基因 c
alf
n r va
ige r.awamo
ri r
pochymo
sinBgene
32 凝乳酶 BChymo
sinB
乳克鲁维酵母 Kl uyve
romyc
es 小牛前凝乳酶 B 基因 c a
lf
l
act
is r
pochymo
sinBgene
凝乳酶或粗制凝乳酶 Chymo
sin 小牛、山羊或羔羊的皱胃 c
alf,
33
o
rRenne
t k
id,
orl
ambaboma
sum
戴尔根霉 Rh
izopu
sde
lemar
黑曲霉 Aspe
rgi
llu
snige
r
黑曲霉 Aspe
rgi
llu
snige
r 黑曲霉 Aspe
rgi
llu
snige
r
葡糖淀粉酶(淀粉葡糖苷酶)
埃默森篮状菌 Ta
lar
omyc
es
34 Gl
ucoamy
las
e 黑曲霉 Aspe
rgi
llu
snige
r
eme
rson
ii
(
amy
log
luc
osi
dae)
s
米根霉 Rh
izopu
soryzae
米曲霉 Aspe
rgi
llu
soryzae
雪白根霉 Rh
izopu
sni
veu
s
黑曲霉 Aspe
rgi
llu
snige
r
35 葡糖氧化酶 Gl
uco
seox
ida
se
米曲霉 Aspe
rgi
llu
soryzae 黑曲霉 Aspe
rgi
llu
snige
r
橄榄产色链霉菌 St
rept
omyc
es
o
livo
chr
omogene
s
橄榄色链霉菌 S
trep
tomy
ceso
liva
ceu
s
密苏里游动放线菌 Ac
tinopl
ane
s
葡糖异构酶(木糖异构酶) mi
ssour
ien
sis
36 Gl
uco
sei
some
rae(
s xy
los
e 凝结芽孢杆菌 Ba
cil
lusc
oagu
lan
s
i
some
rae)
s 锈棕色链霉菌
Str
ept
omyc
esrub
igi
nos
u s
紫黑吸水链霉菌 St r
eptomyc
es
v
iol
ace
onige
r
鼠灰链霉菌 St
rept
omyc
esmur
inu
s
产气克雷伯氏菌 Kl
ebs
iel
laa
erog
ene
s
cil
luss
ubt
ili
s
嗜酸普鲁兰芽孢杆菌 Ba
cil
lus
cil
luss
ubt
ili
s
ac
idopu
llu
lyt
icu
s
嗜酸普鲁兰芽孢杆菌 Ba
cil
lus
37 普鲁兰酶 Pu
llu
lana
se
ac
idopu
llu
lyt
icu
s
cil
luss
ubt
ili
s Bac
ill
usde
rami
fican
s
cil
lusl
ich
eni
formi
s Bac
ill
usde
rami
fican
s
长野解普鲁兰杆菌 Pu
llu
lan
iba
cil
lus
nagano
ens
is
193
GB 2760—2014
3 (续)
表 C.
嗜热毁丝霉
38 漆酶 La
cca
se 米曲霉 Aspe
rgi
llu
soryzae
Myc
eli
oph
tho
rat
hermoph
ila
溶血磷脂酶(磷脂酶 B) 黑曲霉 Aspe

rgi
llu
snige
r
39
Ly
sopho
spho
lipa
se(
lec
ith
ina
seB) 黑曲霉 Aspe
rgi
llu
snige
r 黑曲霉 Aspe
rgi
llu
snige
r
脆壁克鲁维酵母
Kl
uyv
eromyc
esf
ragi
lis
黑曲霉 Aspe
rgi
llu
snige
r
米曲霉 Aspe
rgi
llu
soryzae
β-半乳糖苷酶)
乳糖酶(
40
La
cta
se(
bet
a-ga
lac
tos
ida
se) 乳克鲁维酵母 Kl
uyv
eromy
cesl
act
is
乳克鲁维酵母乳克鲁维酵母 Kl
uyv
eromyc
es
Kl
uyv
eromyc
esl
act
is l
act
is
巴斯德毕赤酵母 Pi
chi
apa
sto
ris 米曲霉 Aspe
rgi
llu
soryzae
天门冬酰胺酶黑曲霉 Aspe

rgi
llu
snige
r 黑曲霉 Aspe
rgi
llu
snige
r
41
Aspa
rag
ina
se 米曲霉 Aspe
rgi
llu
soryzae 米曲霉 Aspe
rgi
llu
soryzae
42 脱氨酶 De
ami
nas
e 蜂蜜曲霉 Aspe
rgi
llu
sme
lleu
s
猪、小牛、小羊、禽类的胃组织 hog,
43 胃蛋白酶 Peps
in
c
alf, t(
goa k
id)o
rpou
ltr
yst
oma
ch
44 无花果蛋白酶 F
ici
n 无花果 Fi
cusspp.
45 纤维二糖酶 Ce
llob
ias
e 黑曲霉 Aspe
rgi
llu
snige
r
黑曲霉 Aspe
rgi
llu
snige
r
46 纤维素酶 Ce
llu
las
e 李氏木霉 Tr
ichode
rmar
ees
ei
绿色木霉 Tr
ichode
rmav
iride
无定毛壳菌 Cha
etomi
ume
rra
ticum
47 右旋糖酐酶 Dex
trana
se (又名细丽毛壳 Cha
etomi
um grac
-
i
le)
猪或牛的胰腺 po
rci
ne o
r
48 胰蛋白酶 Typs
in
bov
inepanc
rea
s
胰凝乳蛋白酶(糜蛋白酶) 猪或牛的胰腺 po
rci
ne o
r
49
Chymo
tryps
in bov
inepanc
rea
s
黑曲霉 Aspe
rgi
llu
snige
r
黑曲霉 Aspe
rgi
llu
snige
r 南极假丝酵母 Cand
idaan
tar
cti
ca
米根霉 Rh
izopu
soryzae
米黑根毛霉 Rh
izomuc
ormi
ehe
i
50 脂肪酶 L
ipa
se
米曲霉 Aspe
rgi
llu
soryzae
米曲霉 Aspe
rgi
llu
soryzae 尖孢镰刀菌 Fu
sar
iumoxyspo
rum
棉状嗜热丝孢菌 Th
ermomy
cesl
anug
i-
米曲霉 Aspe
rgi
llu
soryzae
n
osu
s
194
GB 2760—2014
3 (续)
表 C.
小牛或小羊的唾液腺或前胃组织
s
ali
var
ygl
andso
rfo
res
toma
ch o
f
c
alf,
kid,
orl
amb
雪白根霉 Rh
izopu
sni
veu
s
50 脂肪酶 L
ipa
se 羊咽喉 goa
tgu
lle
ts
猪或牛的胰腺 hogo
rbov
inepan
-
c
rea
s
米曲霉 Aspe
rgi
llu
soryzae 米黑根霉 Rh
izomuc
ormi
ehe
i
柱晶假丝酵母 Cand
idac
yli
ndr
ace
a
黑曲霉 Aspe
rgi
llu
snige
r
51 酯酶 Es
ter
ase 李氏木霉 Tr
ichode
rmar
ees
ei
米黑根毛霉 Rh
izomuc
ormi
ehe
i
52 植酸酶 phy
tas
e 黑曲霉 Aspe
rgi
llu
snige
r
转化酶(蔗糖酶)
53 酿酒酵母 Sa
ccha
romy
cesc
ere
vis
iae
I
nve
rta
se(
sac
cha
rae)
s
54 转葡糖苷酶 Tr
ansg
luc
osi
das
e 黑曲霉 Aspe
rgi
llu
snige
r
a
指用于提取酶制剂的动物、植物或微生物。
b
指为酶制剂的生物技术来源提供基因片段的动物、植物或微生物。
i。
c
包括针尾曲霉 Aspe
rgi
llu
sacu
lea
tus 和泡盛曲霉 A .
awamo
r
195
GB 2760—2014
附录 D
食品添加剂功能类别
注:每个添加剂在食品中常常具有一种或多种功能。在本标准每个食品添加剂的具体规定中,列出了该食品添加
剂常用的功能,并非详尽的列举。
D.
1 酸度调节剂:用以维持或改变食品酸碱度的物质。
D.
2 抗结剂:用于防止颗粒或粉状食品聚集结块,保持其松散或自由流动的物质。
D.
3 消泡剂:在食品加工过程中降低表面张力,消除泡沫的物质。
D.
4 抗氧化剂:能防止或延缓油脂或食品成分氧化分解、变质,提高食品稳定性的物质。
D.
5 漂白剂:能够破坏、抑制食品的发色因素,使其褪色或使食品免于褐变的物质。
D.
6 膨松剂:在食品加工过程中加入的,能使产品发起形成致密多孔组织,从而使制品具有膨松、柔软
或酥脆的物质。
D.
7 胶基糖果中基础剂物质:赋予胶基糖果起泡、增塑、耐咀嚼等作用的物质。
D.
8 着色剂:使食品赋予色泽和改善食品色泽的物质。
D.
9 护色剂:能与肉及肉制品中呈色物质作用,使之在食品加工、保藏等过程中不致分解、破坏,呈现良
好色泽的物质。
D.
10 乳化剂:能改善乳化体中各种构成相之间的表面张力,形成均匀分散体或乳化体的物质。
D.
11 酶制剂:由动物或植物的可食或非可食部分直接提取,或由传统或通过基因修饰的微生物(包括
但不限于细菌、放线菌、真菌菌种)发酵、提取制得,用于食品加工,具有特殊催化功能的生物制品。
D.
12 增味剂:补充或增强食品原有风味的物质。
D.
13 面粉处理剂:促进面粉的熟化和提高制品质量的物质。
D.
14 被膜剂:涂抹于食品外表,起保质、保鲜、上光、防止水分蒸发等作用的物质。
D.
15 水分保持剂:有助于保持食品中水分而加入的物质。
D.
16 防腐剂:防止食品腐败变质、延长食品储存期的物质。
D.
17 稳定剂和凝固剂:使食品结构稳定或使食品组织结构不变,增强粘性固形物的物质。
D.
18 甜味剂:赋予食品甜味的物质。
D.
19 增稠剂:可以提高食品的黏稠度或形成凝胶,从而改变食品的物理性状、赋予食品黏润、适宜的口
感,并兼有乳化、稳定或使呈悬浮状态作用的物质。
D.
20 食品用香料:能够用于调配食品香精,并使食品增香的物质。
D.
21 食品工业用加工助剂:有助于食品加工能顺利进行的各种物质,与食品本身无关。如助滤、澄清、
吸附、脱模、脱色、脱皮、提取溶剂等。
D.
22 其他:上述功能类别中不能涵盖的其他功能。
196
GB 2760—2014
附录 E
食品分类系统
1。
食品分类系统见表 E.
表 E.
1 食品分类系统
食品分类号食品类别/名称
01.
0 13.
乳及乳制品( 0 特殊膳食用食品涉及品种除外)
01.
01 巴氏杀菌乳、灭菌乳和调制乳
01.
01.
01 巴氏杀菌乳
01.
01.
02 灭菌乳
01.
01.
03 调制乳
01.
02 发酵乳和风味发酵乳
01.
02.
01 发酵乳
01.
02.
02 风味发酵乳
01.
03 乳粉(包括加糖乳粉)和奶油粉及其调制产品
01.
03.
01 乳粉和奶油粉
01.
03.
02 调制乳粉和调制奶油粉
01.
04 炼乳及其调制产品
01.
04.
01 淡炼乳(原味)
01.
04.
02 调制炼乳(包括加糖炼乳及使用了非乳原料的调制炼乳等)
01.
05 稀奶油(淡奶油)及其类似品
01.
05.
01 稀奶油
01.
05.
02 —
01.
05.
03 调制稀奶油
01.
05.
04 稀奶油类似品
01.
06 干酪和再制干酪及其类似品
01.
06.
01 非熟化干酪
01.
06.
02 熟化干酪
01.
06.
03 乳清干酪
01.
06.
04 再制干酪
01.
06.
04.
01 普通再制干酪
01.
06.
04.
02 调味再制干酪
01.
06.
05 干酪类似品
01.
06.
06 乳清蛋白干酪
01.
07 以乳为主要配料的即食风味食品或其预制产品(不包括冰淇淋和风味发酵乳)
197
GB 2760—2014
1 (续)
表 E.
01.
08 其他乳制品(如乳清粉、酪蛋白粉等)
02.
0 脂肪,油和乳化脂肪制品
02.
01 基本不含水的脂肪和油
02.
01.
01 植物油脂
02.
01.
01.
01 植物油
02.
01.
01.
02 氢化植物油
02.
01.
02 动物油脂(包括猪油、牛油、鱼油和其他动物脂肪等)
02.
01.
03 无水黄油,无水乳脂
02.
02 水油状脂肪乳化制品
02.
02.
01 脂肪含量 80% 以上的乳化制品
02.
02.
01.
01 黄油和浓缩黄油
02.
02.
01.
02 人造黄油(人造奶油)及其类似制品(如黄油和人造黄油混合品)
02.
02.
02 脂肪含量 80% 以下的乳化制品
02.
03 02.
02 类以外的脂肪乳化制品,包括混合的和(或)调味的脂肪乳化制品
02.
04 脂肪类甜品
02.
05 其他油脂或油脂制品
03.
0 冷冻饮品
03.
01 冰淇淋、雪糕类
03.
02 —
03.
03 风味冰、冰棍类
03.
04 食用冰
03.
05 其他冷冻饮品
04.
0 水果、蔬菜(包括块根类)、豆类、食用菌、藻类、坚果以及籽类等
04.
01 水果
04.
01.
01 新鲜水果
04.
01.
01.
01 未经加工的鲜果
04.
01.
01.
02 经表面处理的鲜水果
04.
01.
01.
03 去皮或预切的鲜水果
04.
01.
02 加工水果
04.
01.
02.
01 冷冻水果
04.
01.
02.
02 水果干类
04.
01.
02.
03 醋、油或盐渍水果
04.
01.
02.
04 水果罐头
04.
01.
02.
05 果酱
198
GB 2760—2014
1 (续)
表 E.
04.
01.
02.
06 果泥
04.
01.
02.
07 除 04.
01.
02.
05 以外的果酱(如印度酸辣酱)
04.
01.
02.
08 蜜饯凉果
04.
01.
02.
08.
01 蜜饯类
04.
01.
02.
08.
02 凉果类
04.
01.
02.
08.
03 果脯类
04.
01.
02.
08.
04 话化类
04.
01.
02.
08.
05 果糕类
04.
01.
02.
09 装饰性果蔬
04.
01.
02.
10 水果甜品,包括果味液体甜品
04.
01.
02.
11 发酵的水果制品
04.
01.
02.
12 煮熟的或油炸的水果
04.
01.
02.
13 其他加工水果
04.
02 蔬菜
04.
02.
01 新鲜蔬菜
04.
02.
01.
01 未经加工鲜蔬菜
04.
02.
01.
02 经表面处理的新鲜蔬菜
04.
02.
01.
03 去皮、切块或切丝的蔬菜
04.
02.
01.
04 豆芽菜
04.
02.
02 加工蔬菜
04.
02.
02.
01 冷冻蔬菜
04.
02.
02.
02 干制蔬菜
04.
02.
02.
03 腌渍的蔬菜
04.
02.
02.
04 蔬菜罐头
04.
02.
02.
05 蔬菜泥(酱),番茄沙司除外
04.
02.
02.
06 发酵蔬菜制品
04.
02.
02.
07 经水煮或油炸的蔬菜
04.
02.
02.
08 其他加工蔬菜
04.
03 食用菌和藻类
04.
03.
04.
03.
01.
01 未经加工鲜食用菌和藻类
04.
03.
01.
02 经表面处理的鲜食用菌和藻类
04.
03.
01.
03 去皮、切块或切丝的食用菌和藻类
04.
03.
02 加工食用菌和藻类
199
GB 2760—2014
1 (续)
表 E.
04.
03.
02.
04.
03.
02.
02 干制食用菌和藻类
04.
03.
02.
03 腌渍的食用菌和藻类
04.
03.
02.
04 食用菌和藻类罐头
04.
03.
02.
05 经水煮或油炸的藻类
04.
03.
02.
06 其他加工食用菌和藻类
04.
04 豆类制品
04.
04.
01 非发酵豆制品
04.
04.
01.
01 豆腐类
04.
04.
01.
02 豆干类
04.
04.
01.
03 豆干再制品
04.
04.
01.
03.
01 炸制半干豆腐
04.
04.
01.
03.
02 卤制半干豆腐
04.
04.
01.
03.
03 熏制半干豆腐
04.
04.
01.
03.
04 其他半干豆腐
04.
04.
01.
04 腐竹类(包括腐竹、油皮等)
04.
04.
01.
05 新型豆制品(大豆蛋白及其膨化食品、大豆素肉等)
04.
04.
01.
06 熟制豆类
04.
04.
02 发酵豆制品
04.
04.
02.
01 腐乳类
04.
04.
02.
02 豆豉及其制品(包括纳豆)
04.
04.
03 其他豆制品
04.
05 坚果和籽类
04.
05.
01 新鲜坚果与籽类
04.
05.
02 加工坚果与籽类
04.
05.
02.
01 熟制坚果与籽类
04.
05.
02.
01.
01 带壳熟制坚果与籽类
04.
05.
02.
01.
02 脱壳熟制坚果与籽类
04.
05.
02.
02 —
04.
05.
02.
03 坚果与籽类罐头
04.
05.
02.
04 坚果与籽类的泥(酱),包括花生酱等
04.
05.
02.
05 其他加工的坚果与籽类(如腌渍的果仁)
05.
0 可可制品、巧克力和巧克力制品(包括代可可脂巧克力及制品)以及糖果
05.
01 可可制品、巧克力和巧克力制品,包括代可可脂巧克力及制品
200
GB 2760—2014
1 (续)
表 E.
05.
01.
01 可可制品(包括以可可为主要原料的脂、粉、浆、酱、馅等)
05.
01.
02 巧克力和巧克力制品、除 05.
01.
01 以外的可可制品
05.
01.
03 代可可脂巧克力及使用可可脂代用品的巧克力类似产品
05.
02 糖果
05.
02.
01 胶基糖果
05.
02.
02 除胶基糖果以外的其他糖果
05.
03 糖果和巧克力制品包衣
05.
04 装饰糖果(如工艺造型,或用于蛋糕装饰)、顶饰(非水果材料)和甜汁
粮食和粮食制品,包括大米、面粉、杂粮、块根植物、豆类和玉米提取的淀粉等 (不包括 07.

0类
06.
0
焙烤制品)
06.
01 原粮
06.
02 大米及其制品
06.
02.
01 大米
06.
02.
02 大米制品
06.
02.
03 米粉(包括汤圆粉等)
06.
02.
04 米粉制品
06.
03 小麦粉及其制品
06.
03.
01 小麦粉
06.
03.
01.
01 通用小麦粉
06.
03.
01.
02 专用小麦粉(如自发粉、饺子粉等)
06.
03.
02 小麦粉制品
06.
03.
02.
01 生湿面制品(如面条、饺子皮、馄饨皮、烧麦皮)
06.
03.
02.
02 生干面制品
06.
03.
02.
03 发酵面制品
06.
03.
02.
04 面糊(如用于鱼和禽肉的拖面糊)、裹粉、煎炸粉
06.
03.
02.
05 油炸面制品
06.
04 杂粮粉及其制品
06.
04.
01 杂粮粉
06.
04.
02 杂粮制品
06.
04.
02.
01 杂粮罐头
06.
04.
02.
02 其他杂粮制品
06.
05 淀粉及淀粉类制品
06.
05.
01 食用淀粉
06.
05.
02 淀粉制品
201
GB 2760—2014
1 (续)
表 E.
06.
05.
02.
01 粉丝、粉条
06.
05.
02.
02 虾味片
06.
05.
02.
03 藕粉
06.
05.
02.
04 粉圆
06.
06 即食谷物,包括碾轧燕麦(片)
06.
07 方便米面制品
06.
08 冷冻米面制品
06.
09 谷类和淀粉类甜品(如米布丁、木薯布丁)
06.
10 粮食制品馅料
07.
0 焙烤食品
07.
01 面包
07.
02 糕点
07.
02.
01 中式糕点(月饼除外)
07.
02.
02 西式糕点
07.
02.
03 月饼
07.
02.
04 糕点上彩装
07.
03 饼干
07.
03.
01 夹心及装饰类饼干
07.
03.
02 威化饼干
07.
03.
03 蛋卷
07.
03.
04 其他饼干
07.
04 焙烤食品馅料及表面用挂浆
07.
05 其他焙烤食品
08.
0 肉及肉制品
08.
01 生、鲜肉
08.
01.
01 生鲜肉
08.
01.
02 冷却肉(包括排酸肉、冰鲜肉、冷鲜肉等)
08.
01.
03 冻肉
08.
02 预制肉制品
08.
02.
01 调理肉制品(生肉添加调理料)
08.
02.
02 腌腊肉制品类(如咸肉、腊肉、板鸭、中式火腿、腊肠)
08.
03 熟肉制品
08.
03.
01 酱卤肉制品类
08.
03.
01.
01 白煮肉类
202
GB 2760—2014
1 (续)
表 E.
08.
03.
01.
02 酱卤肉类
08.
03.
01.
03 糟肉类
08.
03.
02 熏、烧、烤肉类
08.
03.
03 油炸肉类
08.
03.
04 西式火腿(熏烤、烟熏、蒸煮火腿)类
08.
03.
05 肉灌肠类
08.
03.
06 发酵肉制品类
08.
03.
07 熟肉干制品
08.
03.
07.
01 肉松类
08.
03.
07.
02 肉干类
08.
03.
07.
03 肉脯类
08.
03.
08 肉罐头类
08.
03.
09 其他熟肉制品
08.
04 肉制品的可食用动物肠衣类
09.
0 水产及其制品(包括鱼类、甲壳类、贝类、软体类、棘皮类等水产及其加工制品等)
09.
01 鲜水产
09.
02 冷冻水产品及其制品
09.
02.
01 冷冻水产品
09.
02.
02 冷冻挂浆制品
09.
02.
03 冷冻鱼糜制品(包括鱼丸等)
09.
03 预制水产品(半成品)
09.
03.
01 醋渍或肉冻状水产品
09.
03.
02 腌制水产品
09.
03.
03 鱼子制品
09.
03.
04 风干、烘干、压干等水产品
09.
03.
05 其他预制水产品(如鱼肉饺皮)
09.
04 熟制水产品(可直接食用)
09.
04.
01 熟干水产品
09.
04.
02 经烹调或油炸的水产品
09.
04.
03 熏、烤水产品
09.
04.
04 发酵水产品
09.
04.
05 鱼肉灌肠类
09.
05 水产品罐头
09.
06 其他水产品及其制品
203
GB 2760—2014
1 (续)
表 E.
10.
0 蛋及蛋制品
10.
01 鲜蛋
10.
02 再制蛋(不改变物理性状)
10.
02.
01 卤蛋
10.
02.
02 糟蛋
10.
02.
03 皮蛋
10.
02.
04 咸蛋
10.
02.
05 其他再制蛋
10.
03 蛋制品(改变其物理性状)
10.
03.
01 脱水蛋制品(如蛋白粉、蛋黄粉、蛋白片)
10.
03.
02 热凝固蛋制品(如蛋黄酪、松花蛋肠)
10.
03.
03 蛋液与液态蛋
10.
04 其他蛋制品
11.
0 甜味料,包括蜂蜜
11.
01 食糖
11.
01.
01 白糖及白糖制品(如白砂糖、绵白糖、冰糖、方糖等)
其他糖和糖浆[如红糖、赤砂糖、冰片糖、原糖、果糖 (蔗糖来源 )、糖蜜、部分转化糖、槭树糖浆

11.
01.
02
等]
11.
02 淀粉糖(果糖,葡萄糖、饴糖、部分转化糖等)
11.
03 蜂蜜及花粉
11.
03.
01 蜂蜜
11.
03.
02 花粉
11.
04 餐桌甜味料
11.
05 调味糖浆
11.
05.
01 水果调味糖浆
11.
05.
02 其他调味糖浆
11.
06 其他甜味料
12.
0 调味品
12.
12.
02 鲜味剂和助鲜剂
12.
03 醋
12.
03.
01 酿造食醋
12.
03.
02 配制食醋
12.
04 酱油
204
GB 2760—2014
1 (续)
表 E.
12.
04.
01 酿造酱油
12.
04.
02 配制酱油
12.
05 酱及酱制品
12.
05.
01 酿造酱
12.
05.
02 配制酱
12.
06 —
12.
07 料酒及制品
12.
08 —
12.
09 香辛料类
12.
09.
01 香辛料及粉
12.
09.
02 香辛料油
12.
09.
03 香辛料酱(如芥末酱、青芥酱)
12.
09.
04 其他香辛料加工品
12.
10 复合调味料
12.
10.
01 固体复合调味料
12.
10.
01.
01 固体汤料
12.
10.
01.
02 鸡精、鸡粉
12.
10.
01.
03 其他固体复合调味料
12.
10.
02 半固体复合调味料
12.
10.
02.
01 蛋黄酱、沙拉酱
12.
10.
02.
02 以动物性原料为基料的调味酱
12.
10.
02.
03 以蔬菜为基料的调味酱
12.
10.
02.
04 其他半固体复合调味料
12.
10.
03 03、
液体复合调味料(不包括 12. 04)
12.
12.
10.
03.
01 浓缩汤(罐装、瓶装)
12.
10.
03.
02 肉汤、骨汤
12.
10.
03.
03 调味清汁
12.
10.
03.
04 蚝油、虾油、鱼露等
12.
11 其他调味料
13.
0 特殊膳食用食品
13.
01 婴幼儿配方食品
13.
01.
01 婴儿配方食品
13.
01.
02 较大婴儿和幼儿配方食品
13.
01.
03 特殊医学用途婴儿配方食品
205
GB 2760—2014
1 (续)
表 E.
13.
02 婴幼儿辅助食品
13.
02.
01 婴幼儿谷类辅助食品
13.
02.
02 婴幼儿罐装辅助食品
13.
03 —
13.
04 —
13.
05 其他特殊膳食用食品
14.
0 饮料类
14.
01 包装饮用水
14.
01.
14.
01.
02 饮用纯净水
14.
01.
14.
02 果蔬汁类及其饮料
14.
02.
01 果蔬汁(浆)
14.
02.
02 浓缩果蔬汁(浆)
14.
02.
03 果蔬汁(浆)类饮料
14.
03 蛋白饮料
14.
03.
01 含乳饮料
14.
03.
01.
01 发酵型含乳饮料
14.
03.
01.
02 配制型含乳饮料
14.
03.
01.
03 乳酸菌饮料
14.
03.
02 植物蛋白饮料
14.
03.
03 复合蛋白饮料
14.
03.
04 其他蛋白饮料
14.
04 碳酸饮料
14.
04.
01 可乐型碳酸饮料
14.
04.
02 其他型碳酸饮料
14.
05 茶、咖啡、植物(类)饮料
14.
05.
01 茶(类)饮料
14.
05.
02 咖啡(类)饮料
14.
05.
03 植物饮料
14.
06 固体饮料
14.
06.
01 —
14.
06.
02 蛋白固体饮料
14.
06.
03 速溶咖啡
14.
06.
04 其他固体饮料
14.
07 特殊用途饮料
14.
08 风味饮料
14.
09 其他类饮料
206
GB 2760—2014
1 (续)
表 E.
15.
0 酒类
15.
01 蒸馏酒
15.
01.
01 白酒
15.
01.
02 调香蒸馏酒
15.
01.
03 白兰地
15.
01.
04 威士忌
15.
01.
05 伏特加
15.
01.
06 朗姆酒
15.
01.
07 其他蒸馏酒
15.
02 配制酒
15.
03 发酵酒
15.
03.
01 葡萄酒
15.
03.
01.
01 无汽葡萄酒
15.
03.
01.
02 起泡和半起泡葡萄酒
15.
03.
01.
03 调香葡萄酒
15.
03.
01.
04 特种葡萄酒(按特殊工艺加工制作的葡萄酒,如在葡萄原酒中加入白兰地,浓缩葡萄汁等)
15.
03.
02 黄酒
15.
03.
03 果酒
15.
03.
04 蜂蜜酒
15.
03.
05 啤酒和麦芽饮料
15.
03.
06 其他发酵酒类(充气型)
16.
0 01.
其他类( 0~15.
0 除外)
16.
01 果冻
16.
02 茶叶、咖啡和茶制品
16.
02.
01 茶叶、咖啡
16.
02.
02 茶制品(包括调味茶和代用茶)
16.
03 胶原蛋白肠衣
16.
04 酵母及酵母类制品
16.
04.
01 干酵母
16.
04.
02 其他酵母及酵母类制品
16.
05 —
16.
06 膨化食品
16.
07 其他
207
GB 2760—2014
附录 F
附录 A 中食品添加剂使用规定索引
(按食品添加剂名称汉语拼音顺序排列)
阿拉伯胶 …………………………………………………………………………………………………… 114

-阿朴-
β 8'-胡萝卜素醛 ……………………………………………………………………………………… 4
氨基乙酸(又名甘氨酸)……………………………………………………………………………………… 4
铵磷脂 ………………………………………………………………………………………………………… 4
巴西棕榈蜡 …………………………………………………………………………………………………… 4
白油(又名液体石蜡)………………………………………………………………………………………… 5
-半胱氨酸盐酸盐 …………………………………………………………………………………………… 5
L
半乳甘露聚糖 ……………………………………………………………………………………………… 114
苯甲酸及其钠盐 ……………………………………………………………………………………………… 5
冰结构蛋白 …………………………………………………………………………………………………… 6
冰乙酸(低压羰基化法)…………………………………………………………………………………… 114
冰乙酸(又名冰醋酸)……………………………………………………………………………………… 114
-丙氨酸 ……………………………………………………………………………………………………… 6
L
丙二醇 ………………………………………………………………………………………………………… 6
丙二醇脂肪酸酯 ……………………………………………………………………………………………… 6
丙酸及其钠盐、钙盐 ………………………………………………………………………………………… 7
茶多酚(又名维多酚)………………………………………………………………………………………… 7
茶多酚棕榈酸酯 ……………………………………………………………………………………………… 8
'
5-呈味核苷酸二钠(又名呈味核苷酸二钠) …………………………………………………………… 114
赤藓红及其铝色淀 …………………………………………………………………………………………… 8
赤藓糖醇 …………………………………………………………………………………………………… 114
刺梧桐胶 …………………………………………………………………………………………………… 9
刺云实胶 ……………………………………………………………………………………………………… 9
醋酸酯淀粉 ……………………………………………………………………………………………… 9、
114
单,双甘油脂肪酸酯(油酸、亚油酸、棕榈酸、山嵛酸、硬脂酸、月桂酸、亚麻酸)…………………… 10、
114
单辛酸甘油酯 ……………………………………………………………………………………………… 10
淀粉磷酸酯钠 ……………………………………………………………………………………………… 10
靛蓝及其铝色淀 …………………………………………………………………………………………… 11
BHA) …………………………………………………………………………………… 11
丁基羟基茴香醚(
对羟基苯甲酸酯类及其钠盐(对羟基苯甲酸甲酯钠,对羟基苯甲酸乙酯及其钠盐)…………………… 12
208
GB 2760—2014
二丁基羟基甲苯( BHT) …………………………………………………………………………………… 12

N-[
N-(
3,-二甲基丁基)]
3 -L
-α-天门冬氨-L -甲酯(又名纽甜) …………………………… 13
-苯丙氨酸 1
二甲基二碳酸盐(又名维果灵) …………………………………………………………………………… 15
2,
4-二氯苯氧乙酸 ………………………………………………………………………………………… 16
二氧化硅 …………………………………………………………………………………………………… 16
二氧化硫,焦亚硫酸钾,焦亚硫酸钠,亚硫酸钠,亚硫酸氢钠,低亚硫酸钠 ……………………………… 17
二氧化钛 …………………………………………………………………………………………………… 18
二氧化碳 …………………………………………………………………………………………………… 19
番茄红 ……………………………………………………………………………………………………… 19
番茄红素 …………………………………………………………………………………………………… 19
蜂蜡 ………………………………………………………………………………………………………… 20
富马酸 ……………………………………………………………………………………………………… 20
富马酸一钠 ………………………………………………………………………………………………… 21
改性大豆磷脂 ……………………………………………………………………………………………… 114

甘草抗氧化物 ……………………………………………………………………………………………… 21
甘草酸铵,甘草酸一钾及三钾 ……………………………………………………………………………… 21
D-甘露糖醇 ………………………………………………………………………………………………… 22
甘油(又名丙三醇)………………………………………………………………………………………… 114
柑橘黄 ………………………………………………………………………………………………… 22、
114
高粱红 ……………………………………………………………………………………………………… 114
高锰酸钾 …………………………………………………………………………………………………… 22
谷氨酸钠 …………………………………………………………………………………………………… 114
谷氨酰胺转氨酶 …………………………………………………………………………………………… 22
瓜尔胶 ………………………………………………………………………………………………… 23、
114
硅酸钙 ……………………………………………………………………………………………………… 23
果胶 …………………………………………………………………………………………………… 23、
114
海萝胶 ……………………………………………………………………………………………………… 24
海藻酸丙二醇酯 …………………………………………………………………………………………… 24
海藻酸钾(又名褐藻酸钾)………………………………………………………………………………… 114
海藻酸钠(又名褐藻酸钠) …………………………………………………………………………… 25、
114
核黄素 ……………………………………………………………………………………………………… 25
黑豆红 ……………………………………………………………………………………………………… 26
黑加仑红 …………………………………………………………………………………………………… 26
红花黄 ……………………………………………………………………………………………………… 26
红米红 ……………………………………………………………………………………………………… 27
209
GB 2760—2014
红曲黄色素 ………………………………………………………………………………………………… 27
红曲米,红曲红 ……………………………………………………………………………………………… 28
-胡萝卜素 ………………………………………………………………………………………………… 29
β
琥珀酸单甘油酯 …………………………………………………………………………………………… 31
琥珀酸二钠 ………………………………………………………………………………………………… 32
花生衣红 …………………………………………………………………………………………………… 32
滑石粉 ……………………………………………………………………………………………………… 32
槐豆胶(又名刺槐豆胶) ……………………………………………………………………………… 32、
114
-环状糊精 ………………………………………………………………………………………………… 114
α
-环状糊精 ………………………………………………………………………………………………… 33
β
-环状糊精 ………………………………………………………………………………………………… 114
γ
环己基氨基磺酸钠(又名甜蜜素),环己基氨基磺酸钙 …………………………………………………… 33
黄原胶(又名汉生胶) ………………………………………………………………………………… 34、
114
'
5-肌苷酸二钠 …………………………………………………………………………………………… 114
己二酸 ……………………………………………………………………………………………………… 35
-己基间苯二酚 …………………………………………………………………………………………… 35
4
甲基纤维素 ………………………………………………………………………………………………… 114
甲壳素(又名几丁质) ……………………………………………………………………………………… 35
姜黄 ………………………………………………………………………………………………………… 35
姜黄素 ……………………………………………………………………………………………………… 36
焦糖色(加氨生产) ………………………………………………………………………………………… 37
焦糖色(苛性硫酸盐) ……………………………………………………………………………………… 38
焦糖色(普通法) …………………………………………………………………………………………… 38
焦糖色(亚硫酸铵法) ……………………………………………………………………………………… 39
结冷胶 ……………………………………………………………………………………………………… 114
金樱子棕 …………………………………………………………………………………………………… 40
L(+ )
-酒石酸,l-酒石酸 ………………………………………………………………………………… 41
d
酒石酸氢钾 ………………………………………………………………………………………………… 41
菊花黄浸膏 ………………………………………………………………………………………………… 41
聚丙烯酸钠 ………………………………………………………………………………………………… 115
聚二甲基硅氧烷及其乳液 ………………………………………………………………………………… 42
聚甘油蓖麻醇酸酯(PGPR) ……………………………………………………………………………… 42
聚甘油脂肪酸酯 …………………………………………………………………………………………… 42
-聚赖氨酸 ………………………………………………………………………………………………… 43
ε
-聚赖氨酸盐酸盐 ………………………………………………………………………………………… 43
ε
聚葡萄糖 …………………………………………………………………………………………………… 44
20)山梨醇酐单月桂酸酯(又名吐温 20),聚氧乙烯(
聚氧乙烯( 20)山梨醇酐单棕榈酸酯(又名吐温 40),聚氧
20)山梨醇酐单硬脂酸酯(又名吐温 60),聚氧乙烯(
乙烯( 20)山梨醇酐单油酸酯(又名吐温 80) ……… 44
聚氧乙烯木糖醇酐单硬脂酸酯 …………………………………………………………………………… 44
聚乙二醇 …………………………………………………………………………………………………… 45
聚乙烯醇 …………………………………………………………………………………………………… 45
210
GB 2760—2014
决明胶 ……………………………………………………………………………………………………… 45
咖啡因 ……………………………………………………………………………………………………… 46
卡拉胶 ………………………………………………………………………………………………… 46、
115
抗坏血酸(又名维生素 C) …………………………………………………………………………… 47、
115
抗坏血酸钙 …………………………………………………………………………………………… 47、 115
抗坏血酸钠 …………………………………………………………………………………………… 47、
115
抗坏血酸棕榈酸酯 ………………………………………………………………………………………… 47
可得然胶 …………………………………………………………………………………………………… 48
可可壳色 …………………………………………………………………………………………………… 48
可溶性大豆多糖 …………………………………………………………………………………………… 49
喹啉黄 ……………………………………………………………………………………………………… 49
辣椒橙 ……………………………………………………………………………………………………… 49
辣椒红 ……………………………………………………………………………………………………… 50
辣椒油树脂 ………………………………………………………………………………………………… 51
蓝锭果红 …………………………………………………………………………………………………… 51
酪蛋白酸钠(又名酪朊酸钠) ………………………………………………………………………… 51、
115
联苯醚(又名二苯谜) ……………………………………………………………………………………… 51
亮蓝及其铝色淀 …………………………………………………………………………………………… 52
磷酸,焦磷酸二氢二钠,焦磷酸钠,磷酸二氢钙,磷酸二氢钾,磷酸氢二铵,磷酸氢二钾,磷酸氢钙,磷酸三
钙,磷酸三钾,磷酸三钠,六偏磷酸钠,三聚磷酸钠,磷酸二氢钠,磷酸氢二钠,焦磷酸一氢三钠,聚偏磷酸
钾,酸式焦磷酸钙, ………………………………………………………………………………………… 53
磷酸化二淀粉磷酸酯 ……………………………………………………………………………………… 57
磷酸酯双淀粉 ……………………………………………………………………………………………… 115
磷脂 …………………………………………………………………………………………………… 57、
115
硫代二丙酸二月桂酯 ……………………………………………………………………………………… 57
硫磺 ………………………………………………………………………………………………………… 57
硫酸钙(又名石膏) ………………………………………………………………………………………… 58
硫酸铝钾(又名钾明矾),硫酸铝铵(又名铵明矾)………………………………………………………… 58
硫酸镁 ……………………………………………………………………………………………………… 59
硫酸锌 ……………………………………………………………………………………………………… 59
硫酸亚铁 …………………………………………………………………………………………………… 59
罗汉果甜苷 ………………………………………………………………………………………………… 115
罗望子多糖胶 ……………………………………………………………………………………………… 60
萝卜红 ……………………………………………………………………………………………………… 60
落葵红 ……………………………………………………………………………………………………… 61
氯化钙 ……………………………………………………………………………………………………… 59
氯化钾 ………………………………………………………………………………………………… 60、
115
氯化镁 ……………………………………………………………………………………………………… 60
211
GB 2760—2014
吗啉脂肪酸盐(又名果蜡) ………………………………………………………………………………… 61
麦芽糖醇和麦芽糖醇液 …………………………………………………………………………………… 61
玫瑰茄红 …………………………………………………………………………………………………… 63
酶解大豆磷脂 ……………………………………………………………………………………………… 115
迷迭香提取物 ……………………………………………………………………………………………… 63
迷迭香提取物(超临界二氧化碳萃取法) ………………………………………………………………… 63
密蒙黄 ……………………………………………………………………………………………………… 64
明胶 ………………………………………………………………………………………………………… 115
没食子酸丙酯(PG)………………………………………………………………………………………… 62
木糖醇 ……………………………………………………………………………………………………… 115
木糖醇酐单硬脂酸酯 ……………………………………………………………………………………… 64
纳他霉素 …………………………………………………………………………………………………… 64
'
5-鸟苷酸二钠 …………………………………………………………………………………………… 114
柠檬黄及其铝色淀 ………………………………………………………………………………………… 65
柠檬酸及其钠盐、钾盐 ………………………………………………………………………………… 66、
115
柠檬酸铁铵 ………………………………………………………………………………………………… 66
柠檬酸亚锡二钠 …………………………………………………………………………………………… 67
柠檬酸脂肪酸甘油酯 ………………………………………………………………………………… 67、
115
偶氮甲酰胺 ………………………………………………………………………………………………… 67
偏酒石酸 …………………………………………………………………………………………………… 67
-苹果酸 ………………………………………………………………………………………………… 114
DL
L-苹果酸 …………………………………………………………………………………………………… 114
DL-苹果酸钠 ……………………………………………………………………………………………… 114
葡萄皮红 …………………………………………………………………………………………………… 67
葡萄糖酸-
δ-内酯 ………………………………………………………………………………………… 115
葡萄糖酸钠 ………………………………………………………………………………………………… 115
葡萄糖酸亚铁 ……………………………………………………………………………………………… 68
普鲁兰多糖 ………………………………………………………………………………………………… 68
羟丙基淀粉 ………………………………………………………………………………………………… 115

羟丙基二淀粉磷酸酯 ………………………………………………………………………………… 68、
115
羟丙基甲基纤维素(HPMC)……………………………………………………………………………… 115
羟基硬脂精(又名氧化硬脂精) …………………………………………………………………………… 68
氢化松香甘油酯 …………………………………………………………………………………………… 68
212
GB 2760—2014
氢氧化钙 …………………………………………………………………………………………………… 69
氢氧化钾 …………………………………………………………………………………………………… 69
琼脂 ………………………………………………………………………………………………………… 115
日落黄及其铝色淀 ………………………………………………………………………………………… 69
溶菌酶 ……………………………………………………………………………………………………… 70
肉桂醛 ……………………………………………………………………………………………………… 71
乳酸 …………………………………………………………………………………………………… 71、
115
乳酸钙 ……………………………………………………………………………………………………… 71
乳酸钾 ……………………………………………………………………………………………………… 115
乳酸链球菌素 ……………………………………………………………………………………………… 71
乳酸钠 ………………………………………………………………………………………………… 72、
116
乳酸脂肪酸甘油酯 …………………………………………………………………………………… 72、 116
-
乳糖醇(又名 4β-D 吡喃半乳糖-D-山梨醇)………………………………………………………… 72、
116
乳糖酶 ……………………………………………………………………………………………………… 72
三氯蔗糖(又名蔗糖素) …………………………………………………………………………………… 73
桑椹红 ……………………………………………………………………………………………………… 74
沙蒿胶 ……………………………………………………………………………………………………… 74
沙棘黄 ……………………………………………………………………………………………………… 74
山梨醇酐单月桂酸酯(又名司盘 20),山梨醇酐单棕榈酸酯(又名司盘 40),山梨醇酐单硬脂酸酯(又名司
盘 60),山梨醇酐三硬脂酸酯(又名司盘 65),山梨醇酐单油酸酯(又名司盘 80)……………………… 75
山梨酸及其钾盐 …………………………………………………………………………………………… 75
山梨糖醇和山梨糖醇液 …………………………………………………………………………………… 77
双乙酸钠(又名二醋酸钠) ………………………………………………………………………………… 78
双乙酰酒石酸单双甘油酯 ………………………………………………………………………………… 78
松香季戊四醇酯 …………………………………………………………………………………………… 81
酸处理淀粉 ………………………………………………………………………………………………… 116
酸性红(又名偶氮玉红) …………………………………………………………………………………… 81
酸枣色 ……………………………………………………………………………………………………… 81
羧甲基淀粉钠 ……………………………………………………………………………………………… 82
羧甲基纤维素钠 ……………………………………………………………………………………… 82、
116
索马甜 ……………………………………………………………………………………………………… 82
碳酸钙 ………………………………………………………………………………………………… 83、

116
碳酸钾 ………………………………………………………………………………………………… 83、
116
碳酸镁 ……………………………………………………………………………………………………… 83
碳酸钠 ………………………………………………………………………………………………… 83、
116
碳酸氢铵 ……………………………………………………………………………………………… 83、
116
碳酸氢钾 ……………………………………………………………………………………………… 84、
116
213
GB 2760—2014
碳酸氢钠 ……………………………………………………………………………………………… 84、

116
碳酸氢三钠(又名倍半碳酸钠) …………………………………………………………………………… 84
糖精钠 ……………………………………………………………………………………………………… 84
特丁基对苯二酚(TBHQ) ………………………………………………………………………………… 85
L
-α-天冬氨酰-N-(
2,2,
4,-四甲基-
4 3 -D-丙氨酰胺(又名阿力甜) …………………… 85
-硫化三亚甲基)
天门冬酰苯丙氨酸甲酯(又名阿斯巴甜) ………………………………………………………………… 86
天门冬酰苯丙氨酸甲酯乙酰磺胺酸 ……………………………………………………………………… 88
天然胡萝卜素 ……………………………………………………………………………………………… 116
天然苋菜红 ………………………………………………………………………………………………… 89
田菁胶 ……………………………………………………………………………………………………… 89
甜菜红 ……………………………………………………………………………………………………… 116
甜菊糖苷 …………………………………………………………………………………………………… 89
脱氢乙酸及其钠盐(又名脱氢醋酸及其钠盐) …………………………………………………………… 90
脱乙酰甲壳素(又名壳聚糖) ……………………………………………………………………………… 90
微晶纤维素 …………………………………………………………………………………………… 91、 116

维生素 E(
dl-α
- d-α
生育酚, - 生育酚,混合生育酚浓缩物) ……………………………………………… 91
稳定态二氧化氯 …………………………………………………………………………………………… 91
苋菜红及其铝色淀 ………………………………………………………………………………………… 92
橡子壳棕 …………………………………………………………………………………………………… 92
硝酸钠,硝酸钾 ……………………………………………………………………………………………… 93
辛,癸酸甘油酯 ……………………………………………………………………………………………… 93
辛烯基琥珀酸淀粉钠 ………………………………………………………………………………… 93、
116
新红及其铝色淀 …………………………………………………………………………………………… 94
亚麻籽胶(又名富兰克胶) ………………………………………………………………………………… 94
亚铁氰化钾,亚铁氰化钠 …………………………………………………………………………………… 94
亚硝酸钠,亚硝酸钾 ………………………………………………………………………………………… 95
胭脂虫红 …………………………………………………………………………………………………… 95
胭脂红及其铝色淀 ………………………………………………………………………………………… 96
胭脂树橙(又名红木素,降红木素)………………………………………………………………………… 98
盐酸 ………………………………………………………………………………………………………… 99
杨梅红 ……………………………………………………………………………………………………… 99
氧化淀粉 …………………………………………………………………………………………………… 116
氧化羟丙基淀粉 …………………………………………………………………………………………… 116
氧化铁黒,氧化铁红 ………………………………………………………………………………………… 99
叶黄素 ……………………………………………………………………………………………………… 99
叶绿素铜 …………………………………………………………………………………………………… 100
叶绿素铜钠盐,叶绿素铜钾盐 …………………………………………………………………………… 100
214
GB 2760—2014
液体二氧化碳(煤气化法)………………………………………………………………………………… 101
乙二胺四乙酸二钠 ………………………………………………………………………………………… 101
乙二胺四乙酸二钠钙 ……………………………………………………………………………………… 101
乙酸钠(又名醋酸钠)……………………………………………………………………………………… 101
乙酰化单、双甘油脂肪酸酯 ……………………………………………………………………………… 116
乙酰化二淀粉磷酸酯 ……………………………………………………………………………………… 117
乙酰化双淀粉己二酸酯 …………………………………………………………………………………… 117
乙酰磺胺酸钾(又名安赛蜜)……………………………………………………………………………… 102
乙氧基喹 …………………………………………………………………………………………………… 102
异构化乳糖液 ……………………………………………………………………………………………… 103
D-异抗坏血酸及其钠盐 …………………………………………………………………………… 103、
114
异麦芽酮糖 ………………………………………………………………………………………………… 103
硬脂酸(又名十八烷酸)…………………………………………………………………………………… 104
硬脂酸钙 …………………………………………………………………………………………………… 104
硬脂酸钾 …………………………………………………………………………………………………… 104
硬脂酸镁 …………………………………………………………………………………………………… 104
硬脂酰乳酸钠,硬脂酰乳酸钙 …………………………………………………………………………… 104
诱惑红及其铝色淀 ………………………………………………………………………………………… 105
玉米黄 ……………………………………………………………………………………………………… 106
越橘红 ……………………………………………………………………………………………………… 107
藻蓝(淡、海水) …………………………………………………………………………………………… 107

皂荚糖胶 …………………………………………………………………………………………………… 107
蔗糖脂肪酸酯 ……………………………………………………………………………………………… 108
栀子黄 ……………………………………………………………………………………………………… 109
栀子蓝 ……………………………………………………………………………………………………… 110
植酸(又名肌醇六磷酸),植酸钠 ………………………………………………………………………… 110
植物炭黑 …………………………………………………………………………………………………… 111
竹叶抗氧化物 ……………………………………………………………………………………………… 111
紫草红 ……………………………………………………………………………………………………… 112
紫甘薯色素 ………………………………………………………………………………………………… 112
紫胶(又名虫胶)…………………………………………………………………………………………… 113
紫胶红(又名虫胶红)……………………………………………………………………………………… 113
215
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GB 2760-2014

National Food Safety Standard

National Health and Family Planning

This is an unofficial document provided by ChemLinked (chemlinked.com/en/), a division of

For further clarification and questions, please contact us:

ChemLinked Team, REACH24H Consulting Group| http://food.chemlinked.com

National Standard of the People‘s Republic of China

National Food Safety Standard

Standard for Uses of Food Additives

Date of Publication: 24 Dec 2014 Date of Implementation: 24 May 2015

ChemLinked Team, REACH24H Consulting Group| http://food.chemlinked.com

ChemLinked Team, REACH24H Consulting Group| http://food.chemlinked.com

allspice and dill seed, India, etc.

2. Terms and definitions

2.1 Food additives

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ChemLinked Team, REACH24H Consulting Group| http://food.chemlinked.com

5. Provisions for use of food additives

7. Processing aids for food industry

Appendix A Provisions for use of food additives

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juice (syrup) drinks

14.03.02 vegetable protein 1.0

cocoa products, chocolate

mineral oil，white (liquid paraffin)

05.02.02 other candies except 5.0

ChemLinked Team, REACH24H Consulting Group| http://food.chemlinked.com

frozen rice and flour products 0.6 以

benzoic acid,sodium benzoate

Food Classification Food Name Maximum Limits(g/kg) Note

relish ice, frozen sucker By benzoic acid

preserved cool fruit

other candies except

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soy sauce and soy products

12.10 compound seasoning 0.6 By benzoic acid

12.10.02 semisolid compound 1.0 By benzoic acid

12.10.03 liquid compound 1.0 By benzoic acid

seasoning (12.03 and

fruit and vegetable juice

dilutions for solid drinks

(syrup) drinks increased according to

dilutions for solid drinks

dilutions for solid drinks

14.04 carbonated beverage 0.2 By benzoic acid, usage can be

ChemLinked Team, REACH24H Consulting Group| http://food.chemlinked.com

dilutions for solid drinks

tea, coffee and vegetable

dilutions for solid drinks

beverages for special

dilutions for solid drinks

dilutions for solid drinks

fruit alcoholic beverage

ice structuring protein

Food Classification Food Name Maximum Limits Note

frozen drink（except As appropriate

Food Classification Food Name Maximum Limits Note

ChemLinked Team, REACH24H Consulting Group| http://food.chemlinked.com

Food Classification Food Name Maximum Limits(g/kg) Note