Soybean oil 2003 standard
Soybean oil 2003 standard
GB 1535-2003 soybean oil
GB/KOOC-0/535-2003 replaced GB/KOOC-0/535-/KOOC-0/986 2003-/KOOC-0/+0/KOOC-0/released on May 0, 2004.
Issued by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
1 range
This standard specifies the terms and definitions, classification, quality requirements, inspection methods and rules, labeling, packaging, storage and transportation requirements of soybean oil.
This standard is applicable to pressed finished soybean oil, leached finished soybean oil and soybean crude oil.
The quality index of soybean crude oil is only applicable to soybean crude oil trade.
2 normative reference documents
The clauses in the following standards become the clauses of this standard by reference. All subsequent modifications (excluding errata) or revisions of dated reference documents are not applicable to this standard. However, parties who have reached an agreement according to this standard are encouraged to study whether the latest versions of these documents can be used. All undated reference documents. , the latest version of which is applicable to this standard.
GB 27 16 Hygienic Standard for Edible Vegetable Oil
GB 2760 Hygienic standard for the use of food additives
GB/T 5009.37 Analysis Method of Hygienic Standard for Edible Vegetable Oil
Testing of vegetable oils and fats; sampling and sampling methods
Testing of vegetable oils and fats-Identification of transparency, color, smell and taste
GB/T 5526 determination of specific gravity of vegetable oils and fats
Testing of vegetable oils and fats; determination of refractive index
GB/T 5528 determination of moisture and volatile content in vegetable oils and fats
Testing of vegetable oils and fats; determination of impurities
Determination of acid value and acidity of animal and vegetable fats and oils
GB/T 553 1 vegetable oil inspection heating test
GB/T 5532 determination of iodine value of vegetable oil (GB/T 5532- 1995, eqv iso 3657: 1977)
Testing of vegetable oils and fats; determination of soap content
GB/T 5534 determination of saponification value of animal and vegetable fats and oils (GB/T 5534- 1995, eqv iso 396 1: 1989)
Testing of vegetable oils and fats; determination of unsaponifiable matter
GB/T 5538 determination of peroxide value of oils and fats (GB/t5538- 1995, eq viso 3960: 1977)
Testing of vegetable oils and fats. Qualitative testing of oils and fats
GB77 18 General Standard for Food Labeling
GB/T 17374 edible vegetable oil sales packaging
GB/T 17376 Preparation of Fatty Acid Methanol from Animal and Vegetable Oils (GB/T 17376- 1998, EQVISO 5509: 1978)
GB/T 17377 analysis of fatty acid methanol in animal and vegetable oils and fats by gas chromatography (GB/t 17377- 1998, EQVISO 5508: 1990).
GB/T 17756- 1999 general specification for salad oil.
3 Terms and definitions
The following terms and definitions apply to this standard.
3. 1 Squeeze soybean oil
Oil made by directly pressing soybeans.
3.2 leaching soybean oil solvent leaching soybean oil
Oil extracted from soybeans by leaching process.
3.3 genetically modified soybean oil genetically modified soybean oil
Oil made from genetically modified soybeans.
3.4 Soybean Crude Oil Crude Oil
Soybean oil that cannot be eaten directly by human beings without any treatment.
3.5 Finished Soybean Oil Finished Soybean Oil
Soybean oil directly for human consumption meets the quality index and hygiene requirements of refined oil in this standard.
3.6 refractive index refractive index
When light enters grease from air, the sine ratio of incident angle and refraction angle.
3.7 Relative density specific gravity
The mass ratio of the same volume of 20℃ vegetable oil to 20℃ distilled water.
3.8 iodine value iodine value
Grams of iodine required for addition reaction with 100g oil under specified conditions.
3.9 saponification value
The number of milligrams of potassium hydroxide needed to saponify 1g oil.
3. 10 unsaponifiable matter
Substances in oil that do not react with alkali, are soluble in ether and insoluble in water, including sterols, fat-soluble vitamins and pigments.
3. 1 1 fatty acid
The generic name of aliphatic monocarboxylic acid is R-COOH.
3. 12 color color
The color of the oil itself. Mainly derived from oil-soluble pigments in oil.
3. 13 transparency
The degree to which oil can transmit light.
3. 14 moisture and volatiles
At a certain temperature, the trace moisture and volatiles contained in oil.
3. 15 insoluble impurities
A substance in oil that is insoluble in organic solvents, such as petroleum ether.
3. 16 acid value
The number of milligrams of potassium hydroxide required to neutralize free fatty acids contained in 1g oil.
3. 17 peroxide value
1 kg millimole peroxide in oil.
3. Residual solvent content in18 oil
1 kg mg of residual solvent in oil.
3. 19 heating test
When the oil sample is heated to 280℃, observe whether there is precipitation and color change of the oil.
3.20 freezing test refrigeration test
Keep the oil sample at 0℃ for a certain time and observe its clarity.
3.2 1 soap content saponified matter content
Saponified matter content in oil after alkali refining (calculated by sodium oleate)
3.22 Smoking point
The oil sample is heated to the temperature at which it begins to emit blue smoke continuously.
4 classification
Soybean oil can be divided into three categories: crude soybean oil, pressed soybean oil and leached soybean oil.
5 Quality requirements
5. 1 characteristic index
Refractive index N40: 1.466- 1.470
Relative density d2020: 0.9 19-0.925.
Iodine value (I)/(g/100g):124-139.
Saponification value (KOH)/(mg/g):189-195.
Unsaponifiable matter /(g/kg): ≤ 15
Fatty acid composition/(%):
Fatty acids ND-0. 1
Myristic acid C 14:0 ND-0.2
Palmitic acid C 16:0 8.0- 13.5
Palmoleic acid C 16: 1 ND-0.2
Octadecanoic acid C 17:0 ND-0. 1
Heptadecenoic acid c17:1nd-0.1
Stearic acid C 18:0 2.5-5.4
Oleic acid c18:117.7-28.0
Linoleic acid C 18:2 49.8-59
Linolenic acid c18: 35.0-11.0
Peanut acid C20:0 0. 1-0.6
Arachidonic acid C20: 1 ND-0.5
Arachidonic acid C20:2 ND-0. 1
Behenic acid C20:0 ND-0.7
Erucic acid C20: 1 ND-0.3
Wood tar acid C24:0-0.5
Note: 1: the above indicators are consistent with codexstan210-1999 vegetable oil codex standard.
Note 2: ND means not detected, which is defined as 0.05%.
5.2 Quality grade indicators
5.2. 1 See table 1 for the quality index of soybean crude oil. (See below)
Attachment: Table 1 Soybean Crude Oil Quality Index
Project quality index
The smell and taste have the inherent smell and taste of soybean crude oil, and there is no peculiar smell.
Moisture and volatile matter /(%) ≤0.20
Insoluble impurities /(%) ≤ 0.20
Acid value (KOH)/(mg/g)≤4.0
Peroxide value /(mmol/kg) ≤7.5
Residual solvent /(mg/kg)≤ 100
Note: Bold indicators are mandatory.
5.2.2 See Table 2 for the quality indexes of pressed finished soybean oil and leached finished soybean oil. (See below)
5.3 Health indicators
According to GB 27 16, GB 2760 and relevant national regulations.
5.4 Others
Soybean oil shall not be mixed with edible oil and non-edible oil: flavors and fragrances shall not be added.
6 inspection method
6. 1 transparency, smell and taste inspection: according to chapter 1 and chapter 3 of GB/T 5525- 1985.
6.2 color inspection: according to chapter 2 of GB/T 5525- 1985.
6.3 Relative density inspection: according to GB/T 5526.
6.4 refractive index inspection: according to GB/T 5527.
6.5 Moisture and volatile matter inspection: according to GB/T 5528.
6.6 Inspection of insoluble impurities: according to GB/T 5529.
6.7 acid value inspection: according to GB/T 5530.
6.8 heating test: according to GB/T 553 1
6.9 Iodine value inspection: according to GB/T 5532.
6. 10 soap content inspection: according to GB/T 5533.
6. 1 1 saponification value test: according to GB/T 5534.
6. 12 unsaponifiable matter inspection: according to GB/T 5535.
6. 13 peroxide value inspection: according to GB/T 5538.
6. 14 freezing test: according to appendix a of GB/T 17756- 1999.
6. 15 smoke point inspection: according to appendix b of GB/T 17756- 1999.
6. 16 solvent residue inspection: according to GB/T 5009.37.
6. 17 oil qualitative test: according to GB/T 5539. Oil qualitative test and soybean oil characteristic index (5. 1) were taken as the comprehensive judgment basis.
6. 18 fatty acid composition test: according to GB/T 17376- 17377.
6. 19 sanitary index inspection: according to GB/T 5009.37.
7 inspection rules
7. 1 sampling
The sampling method of soybean oil should meet the requirements of GB/T 5524.
7.2 ex-factory inspection
7.2. 1 should be inspected batch by batch, and inspection reports should be issued.
7.2.2 Conduct inspection according to the provisions of 5.2 of this standard.
7.3 Type inspection
7.3. 1 When raw materials, equipment and processes change greatly or the quality supervision department requires, type inspection shall be conducted.
7.3.2 Conduct inspection according to the provisions of Chapter 5 of this standard.
7.4 decision-making rules
7.4. 1 If the product is not marked with quality grade, it will be judged as unqualified.
7.4.2 If there is one unqualified product in each grade index, it is judged as unqualified product.
8 label
In addition to complying with the provisions and requirements of GB77 18, there are the following special provisions:
8. 1 product name
8. 1. 1 All products marked with "soybean oil" shall conform to this standard.
8. 1.2 Transgenic soybean oil shall be marked according to relevant national regulations.
8. 1.3 The words "squeezing" and "leaching" should be marked on the product label respectively for the pressed and leached finished soybean oil.
8.2 Country of origin
The name of the country where the raw materials are produced shall be indicated.
9 Packaging, storage and transportation
9. 1 packaging
It shall comply with GB/T 17374 and relevant national regulations and requirements.
9.2 storage
Store in a cool, dry and dark place. Shall not be stored with harmful and toxic substances.
9.3 transportation
Pay attention to safety during transportation to prevent sun exposure, rain, leakage, pollution and label falling off. Bulk transportation should have a special car to keep the vehicle clean and hygienic.
(Table 1, some indicators in Chapters 7 and 8 in Tables 2, 5.4 and 5.2 of this standard are mandatory, while others are recommended. )