This standard specifies the terms and definitions, classification, quality requirements, inspection methods and rules, labeling, packaging, storage and transportation requirements of peanut oil. This standard applies to finished peanut oil, leached finished peanut oil and crude peanut oil; the quality indicators of crude peanut oil only apply to crude peanut oil. GB 1534-2003 Peanut Oil GB1534-2003 standard download decompression password: www.bzxz.net

GE1534—2003
Table 1, Table 2, Part of the indicators in Table 3, 5.4 and Chapter 7 and Chapter 8 in 5.2 of this standard are mandatory, and the rest are optional. This standard is a combination of GB1534—1986 peanuts and GB/T8615-1988 fragrant peanuts. The main technical differences between this standard and GB1534-1986 and GB/186-15-1988 are as follows: Part 1: Standard
The structure and technical requirements of this standard are modified according to the structure and writing rules of GB/T1:2000 standardization work guide!
According to the processing methods used for peanuts, they are classified and graded; the diameter indicators and quality indicators in the above standards are adjusted! The relevant indicator values ​​in the quality indicators are adjusted. This standard refers to the standards of the International Food Codex Alimentarius and amends the relevant indicators. From the date of implementation, this standard replaces GB1534-1986 peanut oil and CB/T8615-1986 fragrant orchid oil. This standard is issued and exported by the State Grain Industry. The responsible drafting units of this standard are the National Grain Standards Institute, the National Food Safety Administration, Xi'an Food and Ingredients Quality Supervision and Integration Center; participating drafting units: Shandong Chengyanghua Peanut Oil Co., Ltd., Shoudao Jiali Vegetable Oil Co., Ltd., Shanghai Fulinmen Food Co., Ltd., Shenzhen Nanzhang Oil Co., Ltd. The main authors of this standard are Tang Taming, Long Lingzhi, Xue Ya, Chen Yan, Sun Dongwei, Ao Dong, Xu Mo, and Zhen Hongwen. The previous versions of the standards replaced by this standard are: GB15 341986.GB/T8815—1988. 1 Scope
Peanut oil
GB1534—20Q3
This standard defines the terms and definitions, classification, quality requirements, inspection methods, labeling, packaging, storage and transportation requirements of peanut oil.
This standard applies to finished chemical oil, leached finished peanut oil and peanut crude oil. The quality indicators of peanut oil are only applicable to the residue of peanut oil. 2 Normative referenced documents
The clauses in the following standards become clauses of this standard through reference in this standard. For the referenced documents with a date, all subsequent amendments (excluding contents> or sub-editions) are not applicable to this standard. However, the standard has been reached. The parties to the agreement may use the latest version of this document. All undated documents shall be subject to the latest version. GB2716 Hygienic standard for edible vegetable oils GB2763 Hygienic standard for use of food additives GB/T50C9.37 Analysis method for vegetable oils GB/T524 Inspection of vegetable oils and fats - Sampling and splitting method GB/T525-1985 Inspection of vegetable oils - Determination of transparency, color, density and flavor GB/T5526 Inspection of vegetable oils - Determination of specific gravity GB/T5527 Inspection of vegetable oils and fats - Determination of refractive index GB/T5529 Inspection of vegetable oils and fats - Determination of moisture and hair matter content GB/T5522 Inspection of vegetable oils and fats - Determination of impurities GB/T5530-1985 Inspection of vegetable oils and fats - Determination of specific gravity GB/T5528 Inspection of vegetable oils and fats - Determination of refractive index GB/T5529 Inspection of vegetable oils and fats - Determination of moisture and hair matter content GB/T5523 Inspection of vegetable oils and fats - Determination of impurities GB/T5530-1985 Inspection of vegetable oils and fats - Determination of impurities |tt||Determination of iodine value and content of animal oils (GB/55301998, 50662:1983) G:B/T5531 Inspection of animal oils and fats by heating test Determination of iodine value of animal oils (GR/5532-199511S561:239) GR/15532
GB3/T5533 Inspection of animal oils by determination of soap content GB/15534 Determination of esterification value of animal fats (GBT5534--1995.id1S5657:19883 GB/T5535
Inspection of vegetable oils and fats Determination of unsaponifiable matter
Determination of peroxide value of oils and fats (G/T5538-1995, TSO39501977) GB/T 5338
Fat determination of materials Qualitative test for fats
GB/T 5539
GH7718General standard for food labeling
GB/T17374Sales packaging of edible vegetable oils
GR/T17176
Preparation of methyl esters of lipoic acid from animal and vegetable oils (GB/T17376-1999, enJS550)91978GR/T17377
Liposuction of animals
GB/T1775-199
3Terms and definitions
Gas chromogenic analysis of umbilical fat GB/17377-1998, 1S0650: General technical standard for colorimetric analysis of oils Conditions
The following terms and definitions apply to this standard: 3.1
Peanut oil
Extruded peanut oil
CB1534—2003
Oil obtained by direct pressing of peanut dust:
Solvent extraction peanut oil
Oil obtained by peanut processing without any processing
Crude peanut oil
Nutrient oil that is not directly edible to humans without any treatment. 3.4
Finished peanut oil Finished product of peanut oil that meets the quality and hygienic requirements of this standard and is directly edible to humans. 3.5
Refractive index
The ratio of the incident angle to the refraction angle when light is incident on oil from air. 3.6
Specific gravity
Relative density
The ratio of the mass of vegetable oil at 20℃ to the mass of the same volume of water at 20℃. 3.7
Iodine value
The number of grams of iodine required to react with 10g of fat under specified conditions. 3.8
Saponification value
The number of millimeters of potassium hydroxide required for saponification of fat. 3.9
Ansaponifiable matterbzxZ.net
Unsaponifiable matter
Substances in the body that do not react with water, ether, or water, including amino acids, vitamins, and colors. 3.10
Fatty acids
The total amount of fatty acid monobasic substances, with the general formula being RCOOH. 3.11
Color
Color of oil. Mainly comes from the free pigments in oil. 3.12
Lightness
The degree of light transmission through oil.
Water and volatile matter. The amount of water and volatile matter contained in oil under certain conditions. 3.14
Insolubkeinpurity
The amount of organic solvents such as chromium, ether, etc. contained in oil. 3.15
Acid value
The number of milligrams of potassium hydride required to neutralize the free fat contained in oil. 2
Peroxide value
The density of peroxide in 1kg of oil. 3. 17
Residual solvet contentomg of residual solvet in 1kg of oil.
Heating test
Heating test
When the oil sample is heated to 20°C, observe whether there is any product or the change of oil color. 3. 19
Cold test
When the oil sample is kept under constant temperature for a certain period of time, observe its fluidity. 3. 20
Saponified matter cotent
The content of saponified matter in the base fat after alkali refining (measured in oleic acid). 3.21
Smoking pointsmokingpnial
The humidity when the sample is heated to the point where it starts to emit blue particles continuously. 4 Classifications
Huaniu oil is divided into Huaniu crude oil, pressed peanut oil and leached peanut oil. 5 Quality requirements 5.1 Characteristic indicators Refractive index: Relative density, A value (1)/(g/100g): Saponification value (K(H)/(mg/g): Unsaponifiable matter/(g/kg), Fatty acid composition (addition): 1. 46U~-1.465
0. 914--C. 917
86--107
187-156
8.0--14. 0
N--, 1
1. C-~4. 5
35,.~62,0
13,0~43.0
1. 0-~2. )
GB1534—2003
GR1534—2003
Yan Xie Zui
Lignoleic acid
20-day carbon-decay acid
0. 5~~2.5
The above is the index of vegetable oil specified by the International Food Codex Standard EKTA V215-16, which is defined as 0.05%. 5.2 Quality grade index
5.2.1 Peanut oil quality index is shown in Table 1. Table 1 Peanut oil quality index
Moisture content and volatile quotient/(
Non-toxic impurities/(%)
Value
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