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Edible Fish Oil Standard - SC/T 3502-2016
理化指标 Quality Content
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精制鱼油 |
粗鱼油 |
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项目 |
Spec |
Unit |
Grade 1 |
Grade 2 |
Grade 1 |
Grade 2 |
Grade 3 |
1 |
水分及挥发物 |
Moisture and Volatile matter |
% |
≤ 0.1 |
≤ 0.2 |
≤ 0.3 |
≤ 0.5 |
≤ 0.8 |
2 |
酸值(以KOH计) |
Acid value |
mg/g |
≤ 1.0 |
≤ 3.0 |
≤ 8.0 |
≤ 15.0 |
≤ 20.0 |
3 |
过氧化值 |
Peroxide Index |
meq/kg |
≤ 5.0 |
≤ 10.0 |
≤ 12.0 |
≤ 20.0 |
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4 |
茴香胺值 |
Anisidine Value |
-- |
≤ 20.0 |
≤ 25.0 |
-- |
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5 |
碘价 |
Iodine value |
g/100g |
≥ 140 |
≥ 120 |
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6 |
不溶性杂质 |
Insoluble impurities |
% |
≤ 0.1 |
≤ 0.5 |
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7 |
不皂化物 |
Unsaponification Matter |
% |
≤ 1.5 |
≤ 3.0 |
-- |
卫生指标Hygenine Index
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项目 |
Spec |
Unit |
Index |
1 |
铬(以Cr价铬计) |
Chrome |
mg/kg |
≤ 2.0 |
2 |
汞(以Hg计) |
Mercury |
mg/kg |
≤0.1 |
3 |
镉(以Cd计) |
Cadmium |
mg/kg |
≤ 0.3 (Anchovy/Sailfish) |
4 |
砷(以总砷计) |
Arsenic |
mg/kg |
≤ 0.1 |
5 |
铅(以Pb计) |
Lead |
mg/kg |
≤ 1.0 |
6 |
细菌总数 |
Total Bacteria count |
cfu/g |
<2x1000000 |
7 |
大肠杆菌 |
E. Coli |
cfu/g |
< 30 |
8 |
沙门氏杆菌 |
Salmonella |
cfu/25g |
Not Detected |
9 |
二恶英 |
Dioxin |
g-TEQ/g |
Not Detected |
10 |
多氯联苯 |
PCB |
mg/kg |
≤ 0.5 |
11 |
N-二甲基亚硝胺 |
N-Nitrosodimethylamine |
ug/kg |
≤ 4 |
抗氧化剂Antioxidant
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项目 |
Spec |
Unit |
Index |
1 |
迷迭香提取物 |
Rosemary Extract |
mg/kg |
< 0.3 |
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