T/SMX 0001-2024 Mountain Flax Extract

Scope

Main Technical Specifications: Sensory Requirements The sensory requirements shall comply with Table 1. **Table 1: Sensory Requirements** **Serial Number** **Item** **Requirements** 1 Appearance Transparent liquid, or with slight sediment 2 Color Brown to dark brown 3 Odor With the characteristic aroma of Alpine fireweed **Physical and Microbiological Requirements** The physical and microbiological requirements shall comply with Table 2. **Table 2: Physical and Microbiological Requirements** **Serial Number** **Item** **Requirements** 1 Physical Indicators Relative density (mg/L) 1.120–1.150 pH value 3.0–7.0 Total polyphenols (mg/ml) ≥0.54 Total flavonoids (mg/ml) ≥0.85 Mercury (mg/ml) ≤0.56 Arsenic (mg/ml) ≤1.07 Cadmium (mg/ml) ≤2.08 Lead (mg/ml) ≤3.09 **Microbiological Indicators** Colony count ≤100 CFU/ml Mold and yeast count ≤100 CFU/ml Pathogenic bacteria No thermotolerant E. coli, Pseudomonas aeruginosa, or Staphylococcus aureus detected **Net Content Tolerance** The net content tolerance shall comply with Order No. 75 of the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China (2005) on the Supervision and Management of Metrology for Quantitatively Packaged Goods. **Test Methods** **Sensory Test** After opening the sample, immediately smell its odor. Take an appropriate amount of the sample and place it in a 25ml colorimetric tube (outer diameter 2cm). Under natural light, observe its color, appearance, and check for any foreign matter. **Physical and Microbiological Indicators** 5.2.1 Relative Density Conduct the test according to GB/T 4472 "Determination of Relative Density of Chemical Products". 5.2.2 pH Value Conduct the test according to the "Technical Specifications for Cosmetics Safety" (2015 Edition). 5.2.3 Total Polyphenols Use the "Determination Method for Total Polyphenols and

Development Information

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