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GB 1903.17-2016: National food safety standard -- Food nutritional fortification substance -- Lactoferrin Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedure Status: Valid
Similar standardsGB 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 Contents1 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 - Lactoferrin1 ScopeThis 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 requirements2.1 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 ATest 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 BReference 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. Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of English version of GB 1903.17-2016 be delivered?Answer: The full copy PDF of English version of GB 1903.17-2016 can be downloaded in 9 seconds, and it will also be emailed to you in 9 seconds (double mechanisms to ensure the delivery reliably), with PDF-invoice.Question 2: Can I share the purchased PDF of GB 1903.17-2016_English with my colleagues?Answer: Yes. The purchased PDF of GB 1903.17-2016_English will be deemed to be sold to your employer/organization who actually paid for it, including your colleagues and your employer's intranet.Question 3: Does the price include tax/VAT?Answer: Yes. 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