| Specification | ||
| Test I tem | S pecification | T est Method |
| Appearance | Transparent oily liquid | Visual |
| Taste and smell |
Krill
oil
inherent
taste
and
smell,
slightly shrimp flavor,no rancidity taste |
Organoleptic |
| Phospholipids | Minimum 56% | GB/T 5537 |
| DHA Assay (as TG) DHA | Minimum 7g/100g | GB5009.168 |
| EPA Assay (as TG)EPA | M ini mum 12g/100g | GB5009.168 |
| Astaxanthin | M ini mum 80mg/kg | UV |
| Acid Value | Maximum 8 mg KOH /g | GB5009.229 |
| Peroxide Value | Maximum 0.13g / 100 g | GB5009.227 |
| Unsaponifiable Matter | Maximum 2% | GB/T 5535.1 |
| Mo isture and ethanol | Maximum 3% | GB 5009. 236 |
| Iodine value | Minimum 120g/100g | GB/T 5532 |
| Insoluble Impurities | Maximum 0. 2 % | GB/T 15688 |
| PCBs | Maximum 0. 5mg/kg | GB 5009.190 |
| BaP | Maximum 10ug/kg | GB 5009.27 |
| Inorganic Arsenic | Maximum 0. 5mg/kg | GB 5009.11 |
| Lead | Maximum 0.1 mg/kg | GB 5009.12 |
| Methyl mercury | Maximum 0.3 mg/kg | GB 5009.17 |
| Cadmium | Maximum 0.5 mg/kg | GB 5009.15 |
| Chromium | Maximum 2.0mg/kg | GB 5009.123 |
| Total Plate Count | M aximum 1000cfu/g | GB 4789.2 |
| Coliforms Group | Maximum 0.4MPN/g | GB4789.3 |