GB 1903.28-2018National food safety standard -- Food nutrition enhancer selenoprotein (English PDF)

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