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 |