On July 11, 2019, the “Guangdong Province Food Safety Local Standard Natto Flour” (DBS 44 / 013-2019), which was promoted and applied by SungenBio, was reviewed and released by the Guangdong Food Safety Standards Expert Committee.It will be implemented formally on December 1th, 2019. This standard takes nattokinase activity as the main physical and chemical index for testing the qualified standard of natto powder, and innovatively uses both ultraviolet spectrophotometry and agarose fibrin plate method as the standard test method for nattokinase to achieve nattokinase activity Accurate measurement, at the same time, it is convenient for enterprises to choose their own detection methods according to their needs.