GB/T 5531-1985 Heating test for inspection of vegetable oils and fats
Basic Information
Standard ID:
GB/T 5531-1985
Standard Name: Heating test for inspection of vegetable oils and fats
Chinese Name:
植物油脂检验 加热试验
Standard category:National Standard (GB)
state:Abolished
Date of Release1985-01-01
Date of Implementation:1986-07-01
Date of Expiration:2009-01-01
standard classification number
Standard ICS number:Food technology>> Edible oils and fats, oilseeds>> 67.200.10 Animal and vegetable fats and oils
Standard Classification Number:Food>>Food Processing and Products>>X14 Oil Processing and Products
Publication information
other information
Release date:1985-11-02
Review date:2004-10-14
Drafting unit:Grain Storage and Transportation Bureau, Ministry of Commerce
Focal point unit:National Technical Committee on Grain and Oil Standardization
Publishing department:National Bureau of Standards
competent authority:State Grain Administration
Introduction to standards:
This standard is applicable to the test for identifying the content of phospholipids in commercial vegetable oils and fats. GB/T 5531-1985 Heating test for vegetable oils and fats GB/T5531-1985 Standard download decompression password: www.bzxz.net
Some standard content:
Standard of the People's Republic of China
Inspection of vegetable oils Heating test
Inspection of vegetable oils Heating test This standard applies to the test for identifying the content of phospholipids in commercial vegetable oils. 1
Instruments and appliancesbZxz.net
1.1 Universal electric furnace;
1.2 Metal plate (sand bath plate) or asbestos net filled with fine sand;1.3 Beaker: 100ml;
1.4 Thermometer: 300~350℃;
1.5 Iron support, etc.
2 Operation method
GB/T5531-85
Take about 50ml of the mixed sample and inject it into a 100ml beaker, place it on an electric furnace with a sand bath plate to heat it, hang the thermometer with an iron support, make the mercury ball just in the center of the sample, heat the sample temperature to 280℃ within 1618min (linseed oil is heated to 289℃), remove the beaker, and observe the amount of precipitate and the depth of oil color while it is hot. After cooling to room temperature, observe again.
3 Test results
The vegetable oil heating test is only a simple method to identify the phospholipid content in oil, not a quantitative analysis. Therefore, the test results are expressed as "oil color unchanged", "oil color darkened", "oil color blackened", "no precipitate", "trace precipitate", "large amount of precipitate" and "irritating odor". Trace precipitates: When the oil temperature is raised to 280℃, observe while hot, and there are precipitates suspended; Large amount of precipitates: The precipitates are in strings, pieces and clusters. Additional remarks:
This standard was proposed by the Ministry of Commerce of the People's Republic of China. This standard was drafted by the Grain Storage and Transportation Bureau of the Ministry of Commerce. The main drafters of this standard are Gao Xiuwu, Yang Haoran, Wu Yanxia and Lv Guifen. Issued by the National Bureau of Standards on November 2, 1985
Implementation on July 1, 1986
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