GB 1903.12-2015

Food manufacturers use this standard to produce L-Se-methylselenocysteine as a nutritional fortifier. Regulatory authorities rely on it for food safety inspection and market supervision. This standard ensures the quality and safety of selenium fortifiers in food, protecting consumer health.

食品生产企业使用这个标准来生产L-硒-甲基硒代半胱氨酸作为营养强化剂。监管部门依据此标准进行食品安全检测和市场监管。该标准确保了食品中硒强化剂的质量和安全性，保障消费者健康。

This standard specifies the technical requirements for the food nutritional fortifier L-Se-methylselenocysteine, including sensory requirements, physicochemical indices (content ≥96%, loss on drying ≤1.5%, pH 4.5-6.5, arsenic ≤2.0 mg/kg, lead ≤2.0 mg/kg) and test methods. The content is mainly determined by high performance liquid chromatography, and methods for specific optical rotation and loss on drying are also specified. This standard applies to products processed from L-Se-methylselenocysteine as raw material and is a national food safety standard.

本标准规定了食品营养强化剂L-硒-甲基硒代半胱氨酸的技术要求，包括感官要求、理化指标（含量≥96%、干燥失重≤1.5%、pH 4.5-6.5、砷≤2.0 mg/kg、铅≤2.0 mg/kg）以及试验方法。主要采用高效液相色谱法测定含量，并规定了比旋光度、干燥失重等检测方法。该标准适用于以L-硒-甲基硒代半胱氨酸为原料加工制成的产品，是食品安全国家标准。