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Sanitation Standards for Butane to be Used in Food
1.中華民國九十七年八月十二日行政院衛生署衛署食字第 0970404346 號 令訂定發布全文 5 條；並自發布日施行 2.中華民國一百零二年八月二十日衛生福利部部授食字第 1021350146 號 令修正發布第 1 條條文
資料來源：全國法規資料庫（ChOrder.json，版本 2026/7/24 上午 12:00:00）・政府資料開放授權
The Standards are prescribed in accordance with the provisions of Article 17 of the Act Governing Food Sanitation.
Butane as referred to these standards including both n-butane (CAS Reg. No. 106-97-8) and isobutane (CAS Reg. No. 75-28-5). The formula of the chemical is indicated as C4H10, and its molecular weight is 58.12.
1N-butane to be used in food shall comply with the requirements according to the following standards:
2┌──────────┬───────────────────┐
3│ Item │ Standards │
4├──────────┼───────────────────┤
5│Purity │Not less than 96% (v/v) │
6├──────────┼───────────────────┤
7│Characteristics │Colorless, and flammable gasthe flavor│
8│ │of natural gas │
9├──────────┼───────────────────┤
10│Boiling temperature │-0.5℃ │
11├──────────┼───────────────────┤
12
1Isobutane to be used in food shall comply with the requirements according to the following standards:
2┌──────────┬───────────────────┐
3│ Item │ Standards │
4├──────────┼───────────────────┤
5│Purity │Not less than 94% (v/v) │
6├──────────┼───────────────────┤
7│Characteristics │Colorless, and flammable gas the │
8│ │flavor of natural gas │
9├──────────┼───────────────────┤
10│Boiling temperature │-11 ℃ │
11
The Standards shall be implemented on the date of promulgation.
13│ │volume; 1 volume of alcohol dissolves │
14│ │18 volumes; 1 volume of ether │
15│ │dissolves 25 volumes, at 17 ℃ and 770│
16│ │mmHg. │
17├──────────┼───────────────────┤
18│Infrared absorption │The spectrum of a sample exhibits │
19│spectrum │absorptions,at approximately │
20│ │ 3.4 μ m(vs), 6.8 μ │
21│ │m(s), 7.2μm(m) and 10.4μm (m). │
22├──────────┼───────────────────┤
23│Moisture content │Not exceed 0.005 % │
24├──────────┼───────────────────┤
25│High-boiling residue│Not exceed 5 mg/kg │
26├──────────┼───────────────────┤
27│Acidity of │Add 10 mL of water to the sample, mix │
28│high-boiling residue│by swirling for about 30 s, add 2 │
29│ │drops of methyl orange TS, insert the │
30│ │stopper in the tube, and shake the │
31│ │tube vigorously. No pink or red color │
32│ │appears in the aqueous layer. │
33├──────────┼───────────────────┤
34│Sulfur compounds │The gas is free from the │
35│analysis │characteristic odor of sulfur │
36│ │compounds. │
37└──────────┴───────────────────┘
12│Infrared absorption │The spectrum of a sample exhibits │
13│spectrum │absorptions,at approximately │
14│ │3.4 μ m(vs), 6.8 μ m(s), 7.2μm(m │
15│ │ and 10.9μm (m). │
16├──────────┼───────────────────┤
17│Moisture content │Not exceed 0.005 % │
18├──────────┼───────────────────┤
19│High-boiling residue│Not exceed 5 mg/kg │
20├──────────┼───────────────────┤
21│Acidity of │Add 10 mL of water to the sample, mix │
22│high-boiling residue│by swirling for about 30 s, add 2 │
23│ │drops of methyl orange TS, insert the │
24│ │stopper in the tube, and shake the │
25│ │tube vigorously. No pink or red color │
26│ │appears in the aqueous layer. │
27├──────────┼───────────────────┤
28│Sulfur compounds │The gas is free from the │
29│analysis │characteristic odor of sulfur │
30│ │compounds. │
31└──────────┴───────────────────┘