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SC/T 3505-2006: Microcapsules of Fish Oil Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedure Status: Valid
SC/T 3505-2006: Microcapsules of Fish Oil---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/SCT3505-2006AQUACULTURE INDUSTRY STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA ICS 67.120.01 X 20 Microcapsules of Fish Oil 鱼油微胶囊 ISSUED ON: JANUARY 26, 2006 IMPLEMENTED ON: APRIL 01, 2006 Issued by: Ministry of Agriculture of PRC Table of ContentsForeword ... 3 1 Scope ... 4 2 Normative References ... 4 3 Requirements ... 5 4 Test Methods ... 6 5 Inspection Rules ... 8 6 Labeling, Packaging, Transportation, Storage ... 10 Appendix A (Normative) Determination of Surface Fat Content for Fish Oil Microcapsules ... 11 Microcapsules of Fish Oil1 ScopeThis Standard specifies the requirements, test methods, inspection rules and labeling, packaging, transportation and storage of fish oil microcapsule products. This Standard is applicable to microcapsule products that are rich in polyene fatty acids such as EPA, DHA, and processed with fish oil as the main raw material and modified starch as the encapsulating material.2 Normative ReferencesThe provisions in following documents become the provisions of this Standard through reference in this Standard. For dated references, the subsequent amendments (excluding corrigendum) or revisions do not apply to this Standard, however, parties who reach an agreement based on this Standard are encouraged to study if the latest versions of these documents are applicable. For undated references, the latest edition of the referenced document applies. GB/T 4789.2 Microbiological Examination of Food Hygiene - Aerobic Plate Count GB/T 4789.3 Microbiological Examination of Food Hygiene – Detection of Coliform Bacteria GB/T 4789.4 Microbiological Examination of Food Hygiene – Examination of Salmonella GB/T 4789.5 Microbiological Examination of Food Hygiene – Examination of Shigella GB/T 4789.10 Microbiological Examination of Food Hygiene – Detection of Staphylococcus Aureus GB/T 4789.15 Microbiological Examination of Food Hygiene – Examination of Molds and Yeasts GB/T 5009.11 Determination of Total Arsenic and Abio-Arsenic in Food GB/T 5009.12 Determination of Lead in Food Take 1g of sample into a 100 mL conical flask; add 10 mL of warm water at about 50°C; and shake well. The product can form an emulsion with water and disperse evenly in water. 4.2 Net content Net content deviation shall be implemented in accordance with the provisions of JJF 1070. 4.3 Physicochemical index 4.3.1 EPA and DHA content Perform inspection according to GB/T 5413.27. If the fat used in the sample is esterification fish oil, the methanol shall be changed to ethanol and perform the esterification of the sample. The corresponding EPA and DHA standard samples shall use the ethyl ester type. The concentration of the prepared standard solution is based on pure EPA and DHA. 4.3.2 Moisture Perform inspection according to GB/T 5413.8. 4.3.3 Surface grease content Perform in accordance with the provisions of Appendix A. 4.3.4 Fat peroxidation value Take about 15g of the evenly-mixed sample (containing 2g~5g of fat); put it in a 100mL beaker; add 50mL of water, stir until the sample is completely dispersed and dissolved; transfer to a 250mL separatory funnel; add 50mL of ethanol and shake well; add 30mL of ether, shake for 0.5min; add 30mL of petroleum ether (boiling range of 30°C~60°C) and shake again for 0.5min to extract the fat. Let stand and separate; discard the lower layer of water phase, the upper clear ether phase was transferred to a 250mL stoppered conical flask contained with 5g of anhydrous sodium sulfate; shake for 1min to remove water. The dehydrated ether phase was filtered by a quick filter paper into a 250 mL iodine number flask that has been weighed (accurate to 0.0001g). In a fume hood, the iodine number flask was placed on a 60°C water bath (distilled water for water bath) and evaporated. The solvent was blown off by nitrogen till there is no solvent. Wipe the water outside the bottle by filter paper, weigh it (accurate to 0.0001g), calculate the fat mass, and then inspected according to 4.1 in GB/T 5009.37-2003. NOTE: Fish oil is easy to be oxidized, and the process of extracting oil and fat shall be completed in a short time as soon as possible and titrate in time. The manufacturer shall take one sample at the same time and keep it in a cool and dry sample room. Samples are required to be retained in accordance with the details of the sampling when otherwise required during the supervision and sampling. 5.2.2 Sampling shall be recorded. The necessary contents of the record shall include product name, batch number, production date, sampling location, and environmental conditions. 5.3 Inspection classification Product inspection is divided into exit-factory inspection and type inspection. 5.3.1 Exit-factory inspection Each batch of products must undergo exit-factory inspection. The exit-factory inspection is performed by the quality inspection department of the manufacturer. The inspection items are determined by the manufacturer. The main technical indicators that can quickly and accurately reflect the quality of the products shall be selected. The inspection certificate is issued if the inspection is qualified, and the product is stored in the warehouse or shipped from the factory with the certificate. 5.3.2 Type inspection Type inspection shall be carried out in one of the following cases; and the inspection items shall be all the items specified in this Standard. a) When production resumes, after a long-term production suspension; b) When raw materials are changed or the main production process is changed, which may affect product quality; c) When the National Quality Supervision and Inspection Institution proposes a type inspection requirement; d) When there is a big difference between the exit-factory inspection result and the previous type inspection. 5.4 Judgment of results 5.4.1 In the sensory item, if the rancid flavor of fish oil is severe, it is unqualified; if one of safety and hygiene indicators does not meet the standard requirements, the batch of products is judged to be unqualified. 5.4.2 When one of the physicochemical indicators and the net content test results do not meet the standard requirements, double sampling is allowed to re-inspect the such indicator once. If the re-inspect results still do not meet the standard requirements, the batch of products is judged to be unqualified.Appendix A(Normative) Determination of Surface Fat Content for Fish Oil Microcapsules A.1 Principle The fat contained on the surface of fish oil microcapsules is extracted with ether or petroleum ether, and then the substance obtained by distilling off the solvent is called surface fat. A.2 Instrument A.2.1 Weighing dish: 50mL. A.2.2 Oven. A.2.3 Analytical balance: sensitivity 0.0001g A.2.4 Conical flask: 100mL. A.2.5 Water bath. A.3 Reagents Petroleum ether: boiling range of 30°C~60°C. A.4 Operation procedures Take a sample of 10g (accurate to 0.001g); put it in a conical flask; add 30mL of petroleum ether (boiling range of 30°C~60°C), shake thoroughly for 2 minutes; filter, and place the filtrate in a 50mL weighing dish that is pre-dried to a constant weight (accurate to 0.0001g) in 105°C oven. The filter residue is then transferred to the original conical flask and is extracted twice with 10 mL petroleum ether; and the filtrate was combined into the 50 mL weighing dish. In a fume hood, the weighing dish was placed on a 60°C water bath (distilled water for water bath) and evaporated to remove the solvent; after the solvent is removed completely, dry in a 105°C oven to a constant weight (accurate to 0.0001g). A.5 Calculation of results The surface fat content shall be calculated as per the Formula (1): ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al. 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