GB 1903.28-2018 English PDF

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GB 1903.28-2018: National food safety standard -- Food nutrition enhancer selenoprotein
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB 1903.28-2018	159	Add to Cart	3 days	National food safety standard -- Food nutrition enhancer selenoprotein	Valid

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Basic data

Standard ID: GB 1903.28-2018 (GB1903.28-2018)
Description (Translated English): National food safety standard -- Food nutrition enhancer selenoprotein
Sector / Industry: National Standard
Classification of Chinese Standard: X40
Word Count Estimation: 8,886
Date of Issue: 2018-06-21
Date of Implementation: 2018-12-21
Regulation (derived from): National Health and Wellness Commission Announcement No. 5 of 2018
Issuing agency(ies): National Health Commission of the People's Republic of China, State Administration for Market Regulation

GB 1903.28-2018: National food safety standard -- Food nutrition enhancer selenoprotein

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
National food safety standard - Food nutrition enhancer selenoprotein National Standards of People's Republic of China National food safety standards Food nutrition enhancer selenoprotein Published on.2018-06-21 2018-12-21 implementation National Health and Wellness Committee of the People's Republic State Market Supervisory Administration released National food safety standards Food nutrition enhancer selenoprotein

1 Scope

This standard is applicable to the process of degreasing, water extraction, ethanol precipitation and drying by using edible plants such as soybean with high selenium content as raw materials. It is a food nutrition enhancer selenoprotein rich in selenomethionine.

2 definition

The selenoprotein referred to in this standard is a protein in which selenium exists in the form of selenomethionine.

3 Technical requirements

3.1 Sensory requirements Sensory requirements should be in accordance with Table 1. Table 1 Sensory requirements Project requirements inspection method Light yellow or yellowish green State powder, no normal vision visible impurities The smell has a garlic-like odor characteristic of selenium compounds. Take an appropriate amount of sample in a clean, dry white porcelain dish Medium, observe its color and state under natural light, sniff Its smell 3.2 Physical and chemical indicators Physical and chemical indicators should meet the requirements of Table 2. Table 2 Physical and chemical indicators Project indicator test method Selenium Methionine (as Se) Content/(mg/kg) 1000 ~ 2500 Appendix A Organic selenium as a percentage of total selenium, w/% ≥ 80 Determination of total selenium content by GB 5009.93; method for determination of selenium in Appendix A Methionine (in terms of Se). The percentage of organic selenium in total selenium is Selenium methionine (in terms of Se) content/percentage of total selenium content Protein, w/% ≥ 40 GB 5009.5 Kjeldahl method a Moisture /% ≤ 5 GB 5009.3 Direct drying method ......

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