GB 1903.17-2016 PDF English
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GB 1903.17-2016: National food safety standard -- Food nutritional fortification substance -- Lactoferrin
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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 - Lactoferrin1 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.
