干海参等级规格国家标准解读  

Interpretation for grades and specifications of dried sea cucumber(Apostichopus japonicus) national standard

作　　者：朱文嘉[1] 王联珠[1,2] 郭莹莹 左红和[1] 何柳 刘芬[4] ZHU Wen-Jia;WANG Lian-Zhu;GUO Ying-Ying;ZUO Hong-He;HE Liu;LIU Fen(Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China;National Standards Technical Committee on Fish and Fishery Products, Qingdao 266071, China;College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China;College of Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China)

机构地区：[1]中国水产科学研究院黄海水产研究所,青岛266071 [2]全国水产标准化技术委员会水产品加工分技术委员会,青岛266071 [3]中国海洋大学食品科学与工程学院,青岛266003 [4]上海海洋大学食品学院,上海201306

出　　处：《食品安全质量检测学报》2018年第8期1759-1763,共5页Journal of Food Safety and Quality

摘　　要：干海参是近年来颇受人们喜爱的一种高营养、耐贮存的食品。为有效规范干海参产品的生产,保障产品质量,促进产品的优质优价,2017年11月1日国家质量监督检验检疫总局、国家标准化管理委员会颁布了GB/T 34747-2017《干海参等级规格》国家标准,自2018年5月1日起正式实施。本研究在介绍GB/T34747-2017基本框架的基础上,阐述了水分、盐分和水溶性总糖等主要技术指标和质量分级的确立依据,可为企业和检测部门正确理解和运用GB/T 34747-2017提供参考。Dried sea cucumber is one of the most popular foods in recent years, which has high nutrition and good keeping qualities. In order to effectively regulate dry sea cucumber production, ensure product quality, and promote the product quality, the State Administration of Quality Supervision Inspection and Quarantine and the National Standardization Management Committee issued the national standard GB/T 34747-2017 Grades and specifications of dried sea cucumber on November 1, 2017, which will be implemented from May 1, 2018. Based on the introduction of GB/T 34747-2017 basic framework, this paper expounded the establishment basis of main technical indexes and quality classification of water, salt and water soluble total sugar. It can provide reference fors enterprises and testing departments to correctly understand and apply GB/T 3477-2017.

关 键 词：干海参 等级规格 标准 解读 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]