GB 1903.26-2022

National Food Safety Standard Food Nutrition Enhancer Docosahexaenoic Acid Oil (Tuna Oil) (English Version)

Standard No.

GB 1903.26-2022

Language

Chinese, Available in English version

Release Date

2022

Published By

General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China

Latest

GB 1903.26-2022

Scope

This standard applies to the food nutrition enhancer docosahexaenoic acid oil (tuna oil) made from tuna as raw material through processes such as heating, separation, refining, and purification. 2 Molecular formula, structural formula and relative molecular mass of docosahexaenoic acid (DHA)

Introduction

GB 1903.26-2022 Standard Overview

This standard applies to docosahexaenoic acid oil (tuna oil), a food nutrient enhancer made from tuna as raw material through heating, separation, refining and purification, and clarifies its specifications and requirements in the field of food safety.

Standard dimensions	Technical requirements	Test methods
DHA content (calculated as C2₂H₃₆O₄ triglyceride)	≥20.0%	GB 5009.168
DHA to EPA content ratio	≤3:1	Specified in Appendix A
Water content	≤3.0%	GB 5009.3

Sensory requirements and practical application cases

Color: Light yellow to orange-yellow, can be detected by visual observation.

State: Wine-like liquid, take an appropriate amount of sample and place it in a clean and dry beaker, observe the color and state under natural light, and smell its slight fishy smell.

Practical application case: A company used this standard to test the sensory indicators of tuna oil. The results showed that the color was orange-yellow, the state was a clear liquid, and the smell met the requirements, and passed the quality control audit.

Analysis of physical and chemical indicators and technological evolution

GB 1903.26-2022 puts forward strict requirements on the physical and chemical indicators of tuna oil, including key parameters such as DHA content, moisture, acid value, and peroxide value. The setting of these indicators reflects the trend of technological evolution in the field of food safety, that is, the development from simple sensory indicators to the direction of giving equal importance to physical, chemical and functional indicators.

Implementation suggestions

To ensure the effective implementation of the standard:

• Manufacturers should establish a sound quality control system and regularly test the sensory and physical and chemical indicators of tuna oil.
• During use, companies must strictly follow the inspection methods in the standards (such as GB 5009.168, GB 5009.3, etc.).
• It is recommended that relevant departments strengthen supervision to ensure that products meet national standards.

GB 1903.26-2022 history

• 2022 GB 1903.26-2022 National Food Safety Standard Food Nutrition Enhancer Docosahexaenoic Acid Oil (Tuna Oil)

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