First, standardize, define and express technical terms in accordance with Chemical Standard Terminology. The second is to restrict the acid value, peroxide value and solvent residue in edible oil in the form of mandatory regulations; The basic grade index of edible oil quality is limited; Added provisions to protect consumers' right to know and choose. The third is to clarify the classification level of products. According to different product uses, processing technology and quality requirements, oil products are divided into crude oil and refined oil, and refined oil is divided into pressed refined oil and leached refined oil. Soybean oil extracted by press can be divided into four quality grades: first grade, second grade, third grade and fourth grade. Fourthly, some indicators have been adjusted, namely, characteristic indicators, quality indicators, health indicators and other indicators (adulteration detection). The setting of items and index values in "characteristic indicators" is equivalent to adopting the standards of the Codex Alimentarius Commission (CAC), which is not only conducive to the integration with international standards, but also provides a reference for the adulteration detection of vegetable oil; In the "quality index", there are six items of crude oil.