GB 1903.17-2016 PDF English
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National food safety standard -- Food nutritional fortification substance -- Lactoferrin
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GB 1903.17-2016: National food safety standard -- Food nutritional fortification substance -- Lactoferrin
---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GB1903.17-2016
GB
NATIONAL STANDARD
National food safety standard - Food nutritional
fortification substance - Lactoferrin
Issued on. DECEMBER 23, 2016
Implemented on. JUNE 23, 2017
Issued by. National Health and Family Planning Commission of the PRC;
State Food and Drug Administration.
Table of Contents
1 Scope... 3
2 Technical requirements... 3
Appendix A Test method... 5
Appendix B Reference chromatogram of lactoferrin reference substance... 8
National food safety standard - Food nutritional
fortification substance - Lactoferrin
1 Scope
This standard applies to the food nutritional fortification substance lactoferrin
made from the raw materials of milk and dairy products through separation,
sterilization, extraction, refining, and drying.
2 Technical requirements
2.1 Sensory requirements
Sensory requirements shall comply with the requirements of Table 1.
2.2 Physical and chemical indicators
Physiochemical indicators shall comply with the provisions of Table 2.
Appendix A
Test method
A.1 General provisions
Unless otherwise specified in this standard, the reagents used are all analytical
pure; the standard titration solution, impurity determination standard solution,
and preparation and products shall be prepared in accordance with GB/T 601,
GB/T 602, and GB/T 603; AND the test water shall comply with the provisions
of the level 3 water requirements of GB/T 6682.The solution used in the test
refers to water solution when it is not indicated of solvent preparation.
A.2 Determination of mass percentage of lactoferrin in total protein
A.2.2 Reagents and materials
A.2.3 Instruments and equipment
High performance liquid chromatograph. equipped with UV detector.
A.2.4 Reference chromatographic conditions
A.2.5 Analysis steps
WEIGH 1 g of sample and 1 g of lactoferrin reference substance; respectively
ADD 10 mL of level 1 water (or sodium chloride solution) to dissolve it; MAKE it
pass the 0.45 filter, in order to obtain the sample solution and the control
solution. Respectively TAKE 50 μl of each of the two solutions; INJECT it into
high performance liquid chromatograph;
A.2.6 Results calculation
The mass fraction of lactoferrin in the total protein (w1) is calculated in
accordance with the equation (A.1).
Time / min Level 1 water / % Acetonitrile / % Trifluoroacetic acid solution/%
Appendix B
Reference chromatogram of lactoferrin reference substance
The reference chromatogram of lactoferrin reference is shown in Figure B.1.
Figure B.1 Reference chromatogram of lactoferrin reference substance
Lactoferrin main peak
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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