Standard No.:	GB 26401-2011
English Name:	Food Additive - Arachidonic Acid Oil (Fermentation Method)
Chinese Name:	食品添加剂花生四烯酸油脂（发酵法）
Chinese Classification:	X09    Hygiene, safety and labor protection
Professional Classification:	GB    National Standard
Source Content Issued by:	MOH
Issued on:	2011-3-15
Implemented on:	2011-5-1
Status:	superseded
Superseded by:	GB 1903.65-2024 National food safety standard-Nutritional fortification substances-Arochidonic acid oil (Fermentation method)
Superseded on:	2024-8-8
Abolished on:	2024-08-08
Target Language:	English
File Format:	PDF
Word Count:	2000 words
Translation Price(USD):	204.0
Delivery:	via email in 1 business day

1 Scope This standard is applicable to arachidonic acid (ARA) oil made through biological fermentation using the strain of mortierlla alpina. 2 Structural Formula and Relative Molecular Mass 2.1 Structural formula 2.2 Relative molecular mass 304.5 (As per 2007 international relative atomic mass) 3 Technical Requirements 3.1 Sensory requirements: shall comply with those specified in Table 1. Table 1 Sense Requirements Item Requirement Inspection method Color and luster Pale yellow Take 10mL of the specimen and place it in a test tube; visually inspect its color, luster and appearance under natural light and inspect its odor by smelling with nose Odor With the odor specific to such product Structural state Oily liquid 3.2 Physical and chemical indexes: shall compy with those specified in Table 2.

1 Scope 2 Structural Formula and Relative Molecular Mass 3 Technical Requirements 4 Other Requirements Annex A Inspection methods Annex B Gas Chromatography-mass Spectrum for Methyl Arachidonate Standard Product Annex C Gas Chromatogram of Mixed Standard Working Solution after Methyl Esterification