Some standard content:
ICS 67. 200. 10
National Standard of the People's Republic of China
GB19112—2003
Rice bran oil
2003-05-14 Issued
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
2003-10-01 Implementation
GB19112—2003
Part of the indicators in Table 1 and Table 2 in 5.2, 5.4 and Chapter 7 and Chapter 8 of this standard are mandatory, and the rest are recommended. This standard is formulated on the basis of reference to relevant industry standards for rice bran oil. The main technical differences between this standard and relevant industry standards are as follows: - The structure, technical elements and expression rules of this standard are formulated in accordance with GB/T1.1--2000 "Guidelines for Standardization Work Part 1: Structure and Writing Rules of Standards";
- Rice bran oil is classified and graded according to its raw materials and processing methods; - The characteristic indicators and quality indicator items in the standard refer to relevant international standards; - The relevant indicator values in the quality indicators are adjusted. This standard is proposed and managed by the State Administration of Grain. Drafting units of this standard: Standard Quality Center of the State Administration of Grain, Xi'an Oil Food and Feed Quality Supervision and Inspection and Testing Center of the State Administration of Grain, Xi'an Oil Science Research and Design Institute of the State Grain Reserve Bureau, Wuxi Science Research and Design Institute of the State Grain Reserve Bureau The main drafters of this standard: Tang Ruiming, Long Lingli, Xue Yalin, Chen Yan, Zhang Ying, Tian Shumei, Ran Ping, Qian Xiaojun. 42
1 Scope
Rice bran oil
GB 19112--2003
This standard specifies the terms and definitions, classification, quality requirements, inspection methods and rules, labeling, packaging, storage and transportation requirements of rice bran oil.
This standard applies to finished rice bran oil, leached finished rice bran oil and crude rice bran oil. The quality indicators of crude rice bran oil are only applicable to the trade of crude rice bran oil. 2 Normative references
The provisions in the following documents become the provisions of this standard through reference in this standard. For dated references, all subsequent amendments (excluding errata or revisions) are not applicable to this standard. However, parties to an agreement based on this standard are encouraged to investigate whether the latest versions of these documents can be used. For undated references, the latest versions apply to this standard. GB2716 Hygienic standard for edible vegetable oils
GB2760 Hygienic standard for the use of food additives GB/T5009.37 Analytical methods for edible vegetable oils Hygienic standard GB/T5524 Sampling and sub-sampling methods for inspection of vegetable oils GB/T5525—1985 Identification methods for transparency, color, odor and flavor of inspection of vegetable oils GB/T5526
GB/T 5527
GB/T 5528
GB/T 5529
GB/T 5530
GB/T 5531
GB/T 5532
GB/T 5533
GB/T 5534
Testing of vegetable oils and fats-Determination of specific gravity
Testing of vegetable oils and fats-Determination of refractive index
Testing of vegetable oils and fats-Determination of moisture and volatile matter content-Testing of vegetable oils and fats-Determination of impurities
Determination of acid value and acidity of animal and vegetable oils and fats (GB/T5530---1998eaVISO660:1983)Testing of vegetable oils and fats-Heating test
Determination of iodine value of vegetable oils (GB/T5532-1995, neqISO3961:1989)Testing of vegetable oils and fats-Determination of soap content
Determination of saponification value of animal and vegetable oils and fats (GB/T5534--1995, idtISO3657:1988)Testing of vegetable oils and fats-Determination of unsaponifiable matter-Part 1: Ether extraction method (first method) (GB/T5535.1-1998, GB/T 5535. 1
eqv ISO GB/T 5535.2 Inspection of vegetable oils and fats Determination of unsaponifiable matter Part 2: Rapid method with hexane extraction (GB/T 5535.2-1998, eqv ISO 3596-2: 1988) GB/T 5538 Determination of peroxide value of oils and fats (GB/T 5538--1995, eqv ISO 3960: 1977) GB/T 5539 Inspection of vegetable oils and fats Qualitative tests for oils and fats GB7718 General standard for food labeling GB/T 17374 Sales packaging of edible vegetable oils Preparation of fatty acid methyl esters of animal and vegetable oils and fats (GB/T 17376-1998, eqv ISO 5509: 1978) GB/T 17376
Gas chromatographic analysis of fatty acid methyl esters of animal and vegetable oils (GB/T17377-1998, eqvISO5508:1990)GB/T17377
GB/T17756—1999General technical conditions for salad oil3 Terms and definitions
The following terms and definitions apply to this standard. 43
GB19112-2003
Pressing rice oilpressing rice bran oilOil obtained by direct pressing of rice bran.
Solvent extraction rice bran oil
Oil obtained by extracting rice bran.
Crude rice bran oilRice bran oil that has not been treated in any way and cannot be directly consumed by humans. 3.4
Finished product of rice bran oilRice bran oil that has been processed to meet the quality indicators and hygienic requirements of finished oils in this standard and is directly edible to humans. 3.5
refractive index
Refractive index
The ratio of the angle of incidence to the sine of the angle of refraction when light from the air enters oil. 3.6
Specific gravity
The ratio of the mass of 20℃ vegetable oil to the mass of the same volume of 20℃ distilled water. 3.7
Iodine value
The number of grams of iodine required to react with 100g of oil under specified conditions. 3.8
Saponification value
The number of milligrams of potassium hydroxide required to saponify 1g of oil. 3.9
unsaponifiable matter
Unsaponifiable matter
Matter in oils and fats that does not react with alkali, is soluble in ether and insoluble in water, including sterols, fat-soluble vitamins and pigments. 3.10
Fatty acid
General term for aliphatic-carboxylic acids, with the general formula R--COOH. 3.11
Color
The color of the oil itself. It mainly comes from the oil-soluble pigments in the oil. 3.12
Transparency
The degree to which oils and fats can transmit light.
moisture and volatile matter
The trace amount of moisture and volatile matter contained in oils and fats under certain temperature conditions. 44
Insoluble impurityMatter insoluble in organic solvents such as petroleum ether in oils and fats. 3.15
Acid value
Milligrams of potassium hydroxide required to neutralize the free fatty acids in 1 g of oil. 3.16
Peroxide value
Millimoles of peroxide in 1 kg of oil. 3.17
t Residual solvent content in oil
Milligrams of solvent remaining in 1 kg of oil. 3.18
Heating test
Heating test
When the oil sample is heated to 280℃, observe whether there is any precipitation and the change of oil color. 3.19
Refrigeration test
Freezing test
When the oil sample is kept at a constant temperature of 0℃ for a certain period of time, observe its clarity. 3.20
t saponified matter content
Soap content
The content of saponified matter in oils and fats after alkali refining (calculated as sodium oleate). 3.21
Smoking point
The temperature at which the oil sample starts to emit blue smoke continuously after being heated. 4 Classification
Rice bran oil is divided into three categories: crude rice bran oil, pressed finished rice bran oil, and leached finished rice bran oil. 5 Quality requirements
5.1 Characteristic indicators
Refractive index (n4°):
Relative density (d):
Iodine value (1) (g/100 g):
Saponification value (KOH) (mg/g):
Unsaponifiable matter (g/kg):
Main fatty acid composition (%):
Myristic acid
Palmitic acid
Palmonenoic acid
Stearic acid
Linoleic acid
Linolenic acid
1.4641.468
0.914~0.925
92~115
179～195
12～18
40～50
29～42
GB 19112—2003
GB 19112—2003
Arachidic acid
5.2 Quality index
5.2.1 Quality indexes of crude rice bran oil are shown in Table 1. Item
Odor, flavor
Water and volatile matter/(%)
Insoluble impurities/(%)
Acid value (KOH)/(mg/g)
Peroxide value/(mmol/kg）
Residual solvent/(mg/kg）
Note: The indexes in bold are mandatory.
Table 1 Quality indexes of crude rice bran oil
Quality index
Has the inherent smell and flavor of crude rice bran oil, no peculiar smell0.20
Quality indexes of finished rice bran oil squeezed out and finished rice bran oil extracted out are shown in Table 2. Table 2 Quality indexes of pressed finished rice bran oil and leached finished rice bran oil
(Lovibond colorimetric tank 25.4 mm)≤
(Lovibond colorimetric trough 133.4mm)≤
Odor, taste
Transparency
Water and volatile matter/<%)
Insoluble impurities/(%)
Acid value (KOH)/(mg/g)
Peroxide value/(mmol/kg)
Heating test (280℃)
Yellow 35 Red 3.5
No odor, good taste
Clear, transparent
Quality index
Yellow 35 Red 5.0
Odor, good taste
Clear, transparent
Yellow 35 Red 3.0
Has the inherent
odor and taste of rice oil, no
No precipitate,||tt ||Lovibond colorimetric:
Yellow value remains unchanged, red
value increases less than 0.4
Yellow 35 Red 6.0
Has the inherent
smell and taste of rice bran oil, without
trace precipitate,
Lovibond colorimetric:
Yellow value remains unchanged, red
value increases less than 4.0,
Blue increases less than
Soap content/(%)
Smoke point/℃
Freezing test (stored at 0℃ for 5.5h)
Residual solvent/(mg/kg)
Extracted oil
Pressed oil
Clear and transparent
Shall not be detected
Shall not be detected
Note 1: Those marked with "." are not tested. Pressed oil and - Note 2: The bold part of the index is mandatory.
Hygiene index
Qiu 2 (continued)
Quality index
Not detectable
Not detectable
Not detectable
GB 19112-2003
Not detectable
When the solvent residue detection value of the secondary leaching oil is less than 10 mg/kg, it is deemed not to be detected. According to GB2716, GB2760 and relevant national standards and regulations. 5.4 Others
Rice bran oil shall not be mixed with other edible oils and non-edible oils; no flavors and spices shall be added. 6 Inspection method
Transparency, odor, taste inspection
Chapter 1 and Chapter 3 of 5-1985 shall be implemented. According to GB/T5525-
6.2 Color test
According to Chapter 2 of GB/T5525-1985. 6. 3 Relative density test
According to GB/T5526.
Refractive index test
According to GB/T5527.
6.5 Water and volatile matter test
According to GB/T5528.
6.6 Insoluble impurities test
According to GB/T5529.
Acid value test
According to GB/T5530.
6.8 Heating test
According to GB/T5531.
6.9 Iodine value test
According to GB/T5532.
6.10 Soap content test
According to GB/T5533.
6.11 Saponification value test
According to GB/T5534.
6.12 Unsaponifiable matter test
According to GB/T5535.1~~5535.2.
6.13 Peroxide value test
According to GB/T5538.
6.14 Freezing test
GB 19112—2003
According to Appendix A of GB/T17756—1999. 6.15 Smoke point test
According to Appendix B of GB/T17756—1999. 6.16 Inspection of residual solvent
Perform according to GB/T5009.37.
6. 17 Qualitative test of oil
Perform according to GB/T5539. Take qualitative test of oil and fat and characteristic index of rice bran oil (5.1) as comprehensive reference for judgment. 6.18 Inspection of fatty acid composition
Perform according to GB/T17376~17377.
6.19 Inspection of hygiene index
Perform according to GB/T5009.37.
7 Inspection rules
7.1 Sampling
The sampling method of rice bran oil shall be carried out in accordance with the requirements of GB/T5524. 7.2 Factory inspection
7.2.1 Each batch shall be inspected and an inspection report shall be issued. 7.2.2 Inspection shall be carried out in accordance with the provisions of 5.2.
7.3 Type inspection
7.3.1 When there are major changes in raw materials, equipment, or processes, or when the quality supervision department makes a request, a type inspection should be carried out. 7.3.2 Inspection shall be carried out in accordance with the provisions of Chapter 5.
7.4 Judgment rules
7.4.1 If the product is not marked with a quality grade, it shall be judged as unqualified. 7.4.2 If any of the grade indicators of the product is unqualified, it shall be judged as an unqualified product. 8 Labeling
In addition to complying with the provisions and requirements of GB7718, there are also the following special clauses: 8.1 Product name
8.1.1 All products labeled "rice bran oil" shall comply with this standard. 8.1.2 Pressed rice bran oil and extracted rice bran oil shall be marked with "pressed" and "extracted" respectively on the product label. 8.2 Country of origin
The name of the country where the raw materials of the product are produced shall be indicated.
9 Packaging, storage and transportation
9.1 Packaging
shall comply with GB/T17374 and international 9.2 Storage
Should be stored in a cool, dry and dark place. Do not store with harmful or toxic items. 9.3 Transportation
Attention should be paid to safety during transportation to prevent sun exposure, rain, leakage, contamination and label shedding. Bulk transportation must be carried out by a special vehicle and the vehicle must be kept clean and hygienic. 48
References
[1] Bailey. Oil Chemistry and Technology [M] Fourth Edition Volume 1, 445 Beijing: China Light Industry Press, 1979.GB19112-20031 Characteristic index
Refractive index (n4°):
Relative density (d):
Iodine value (1) (g/100 g):
Saponification value (KOH) (mg/g):
Unsaponifiable matter (g/kg):
Main fatty acid composition (%):
Myristic acid
Palmitic acid
Palmone acid
Stearic acid
Linoleic acid
Linolenic acid
1.4641.468
0.914~0.925
92~115
179～195
12～18
40～50
29～42
GB 19112—2003
GB 19112—2003
Arachidic acid
5.2 Quality grade indicators
5.2.1 Quality indicators of crude rice bran oil are shown in Table 1. Item
Odor, flavor
Water and volatile matter/(%)
Insoluble impurities/(%)
Acid value (KOH)/(mg/g)
Peroxide value/(mmol/kg）
Residual solvent/(mg/kg）
Note: The indicators in bold are mandatory.
Table 1 Quality indicators of crude rice bran oil
Quality indicators
Has the inherent smell and flavor of crude rice bran oil, no peculiar smell0.20
Quality indicators of finished rice bran oil squeezed and finished rice bran oil extracted are shown in Table 2. Table 2 Quality indexes of pressed rice bran oil and leached rice bran oil (Lovibond colorimetric tank 25.4 mm)≤
(Lovibond colorimetric trough 133.4mm)≤
Odor, taste
Transparency
Water and volatile matter/<%)
Insoluble impurities/(%)
Acid value (KOH)/(mg/g)
Peroxide value/(mmol/kg)
Heating test (280℃)
Yellow 35 Red 3.5
No odor, good taste
Clear, transparent
Quality index
Yellow 35 Red 5.0
Odor, good taste
Clear, transparent
Yellow 35 Red 3.0
Has the inherent
odor and taste of rice oil, no
No precipitate,||tt ||Lovibond colorimetric:
Yellow value remains unchanged, red
value increases less than 0.4
Yellow 35 Red 6.0
Has the inherent
smell and taste of rice bran oil, without
trace precipitate,
Lovibond colorimetric:
Yellow value remains unchanged, red
value increases less than 4.0,
Blue increases less than
Soap content/(%)
Smoke point/℃
Freezing test (stored at 0℃ for 5.5h)
Residual solvent/(mg/kg)
Extracted oil
Pressed oil
Clear and transparent
Shall not be detected
Shall not be detected
Note 1: Those marked with "." are not tested. Pressed oil and - Note 2: The bold part of the index is mandatory.
Hygiene index
Qiu 2 (continued)
Quality index
Not detectable
Not detectable
Not detectable
GB 19112-2003
Not detectable
When the solvent residue detection value of the secondary leaching oil is less than 10 mg/kg, it is deemed not to be detected. According to GB2716, GB2760 and relevant national standards and regulations. 5.4 Others
Rice bran oil shall not be mixed with other edible oils and non-edible oils; no flavors and spices shall be added. 6 Inspection method
Transparency, odor, taste inspection
Chapter 1 and Chapter 3 of 5-1985 shall be implemented. According to GB/T5525-
6.2 Color test
According to Chapter 2 of GB/T5525-1985. 6. 3 Relative density test
According to GB/T5526.
Refractive index test
According to GB/T5527.
6.5 Water and volatile matter test
According to GB/T5528.
6.6 Insoluble impurities test
According to GB/T5529.
Acid value test
According to GB/T5530.
6.8 Heating test
According to GB/T5531.
6.9 Iodine value test
According to GB/T5532.
6.10 Soap content test
According to GB/T5533.
6.11 Saponification value test
According to GB/T5534.
6.12 Unsaponifiable matter test
According to GB/T5535.1~~5535.2.
6.13 Peroxide value test
According to GB/T5538.
6.14 Freezing test
GB 19112—2003
According to Appendix A of GB/T17756—1999. 6.15 Smoke point test
According to Appendix B of GB/T17756—1999. 6.16 Inspection of residual solvent
Perform according to GB/T5009.37.
6. 17 Qualitative test of oil
Perform according to GB/T5539. Take qualitative test of oil and fat and characteristic index of rice bran oil (5.1) as comprehensive reference for judgment. 6.18 Inspection of fatty acid composition
Perform according to GB/T17376~17377.
6.19 Inspection of hygiene index
Perform according to GB/T5009.37.
7 Inspection rules
7.1 Sampling
The sampling method of rice bran oil shall be carried out in accordance with the requirements of GB/T5524. 7.2 Factory inspection
7.2.1 Each batch shall be inspected and an inspection report shall be issued. 7.2.2 Inspection shall be carried out in accordance with the provisions of 5.2.
7.3 Type inspection
7.3.1 When there are major changes in raw materials, equipment, or processes, or when the quality supervision department makes a request, a type inspection should be carried out. 7.3.2 Inspection shall be carried out in accordance with the provisions of Chapter 5.
7.4 Judgment rules
7.4.1 If the product is not marked with a quality grade, it shall be judged as unqualified. 7.4.2 If any of the grade indicators of the product is unqualified, it shall be judged as an unqualified product. 8 Labeling
In addition to complying with the provisions and requirements of GB7718, there are also the following special clauses: 8.1 Product name
8.1.1 All products labeled "rice bran oil" shall comply with this standard. 8.1.2 Pressed rice bran oil and extracted rice bran oil shall be marked with "pressed" and "extracted" respectively on the product label. 8.2 Country of origin
The name of the country where the raw materials of the product are produced shall be indicated.
9 Packaging, storage and transportation
9.1 Packaging
shall comply with GB/T17374 and international 9.2 Storage
Should be stored in a cool, dry and dark place. Do not store with harmful or toxic items. 9.3 Transportation
Attention should be paid to safety during transportation to prevent sun exposure, rain, leakage, contamination and label shedding. Bulk transportation must be carried out by a special vehicle and the vehicle must be kept clean and hygienic. 48
References
[1] Bailey. Oil Chemistry and Technology [M] Fourth Edition Volume 1, 445 Beijing: China Light Industry Press, 1979.GB19112-20031 Characteristic index
Refractive index (n4°):
Relative density (d):
Iodine value (1) (g/100 g):
Saponification value (KOH) (mg/g):
Unsaponifiable matter (g/kg):
Main fatty acid composition (%):
Myristic acid
Palmitic acid
Palmone acid
Stearic acid
Linoleic acid
Linolenic acid
1.4641.468
0.914~0.925
92~115
179～195
12～18
40～50
29～42
GB 19112—2003
GB 19112—2003
Arachidic acid
5.2 Quality grade indicators
5.2.1 Quality indicators of crude rice bran oil are shown in Table 1. Item
Odor, flavor
Water and volatile matter/(%)
Insoluble impurities/(%)
Acid value (KOH)/(mg/g)
Peroxide value/(mmol/kg）
Residual solvent/(mg/kg）
Note: The indicators in bold are mandatory.
Table 1 Quality indicators of crude rice bran oil
Quality indicators
Has the inherent smell and flavor of crude rice bran oil, no peculiar smell0.20
Quality indicators of finished rice bran oil squeezed and finished rice bran oil extracted are shown in Table 2. Table 2 Quality indexes of pressed finished rice bran oil and leached finished rice bran oil
(Lovibond colorimetric tank 25.4 mm)≤
(Lovibond colorimetric trough 133.4mm)≤
Odor, taste
Transparency
Water and volatile matter/<%)
Insoluble impurities/(%)
Acid value (KOH)/(mg/g)
Peroxide value/(mmol/kg)
Heating test (280℃)
Yellow 35 Red 3.5
No odor, good taste
Clear, transparent
Quality index
Yellow 35 Red 5.0
Odor, good taste
Clear, transparent
Yellow 35 Red 3.0
Has the inherent
odor and taste of rice oil, no
No precipitate,||tt ||Lovibond colorimetric:
Yellow value remains unchanged, red
value increases less than 0.4
Yellow 35 Red 6.0
Has the inherent
smell and taste of rice bran oil, without
trace precipitate,
Lovibond colorimetric:
Yellow value remains unchanged, red
value increases less than 4.0,
Blue increases less than
Soap content/(%)
Smoke point/℃
Freezing test (stored at 0℃ for 5.5h)
Residual solvent/(mg/kg)
Extracted oil
Pressed oil
Clear and transparent
Shall not be detected
Shall not be detected
Note 1: Those marked with "." are not tested. Pressed oil and - Note 2: The bold part of the index is mandatory.
Hygiene index
Qiu 2 (continued)
Quality index
Not detectable
Not detectable
Not detectable
GB 19112-2003
Not detectable
When the solvent residue detection value of the secondary leaching oil is less than 10 mg/kg, it is deemed not to be detected. According to GB2716, GB2760 and relevant national standards and regulations. 5.4 Others
Rice bran oil shall not be mixed with other edible oils and non-edible oils; no flavors and spices shall be added. 6 Inspection method
Transparency, odor, taste inspection
Chapter 1 and Chapter 3 of 5-1985 shall be implemented. According to GB/T5525-
6.2 Color test
According to Chapter 2 of GB/T5525-1985. 6. 3 Relative density test
According to GB/T5526.
Refractive index test
According to GB/T5527.
6.5 Water and volatile matter test
According to GB/T5528.
6.6 Insoluble impurities test
According to GB/T5529.
Acid value test
According to GB/T5530.
6.8 Heating test
According to GB/T5531.
6.9 Iodine value test
According to GB/T5532.
6.10 Soap content test
According to GB/T5533.
6.11 Saponification value test
According to GB/T5534.
6.12 Unsaponifiable matter test
According to GB/T5535.1~~5535.2.
6.13 Peroxide value test
According to GB/T5538.
6.14 Freezing test
GB 19112—2003
According to Appendix A of GB/T17756—1999. 6.15 Smoke point test
According to Appendix B of GB/T17756—1999. 6.16 Inspection of residual solvent
Perform according to GB/T5009.37.
6. 17 Qualitative test of oil
Perform according to GB/T5539. Take qualitative test of oil and fat and characteristic index of rice bran oil (5.1) as comprehensive reference for judgment. 6.18 Inspection of fatty acid composition
Perform according to GB/T17376~17377.
6.19 Inspection of hygiene index
Perform according to GB/T5009.37.
7 Inspection rules
7.1 Sampling
The sampling method of rice bran oil shall be carried out in accordance with the requirements of GB/T5524. 7.2 Factory inspection
7.2.1 Each batch shall be inspected and an inspection report shall be issued. 7.2.2 Inspection shall be carried out in accordance with the provisions of 5.2.
7.3 Type inspection
7.3.1 When there are major changes in raw materials, equipment, or processes, or when the quality supervision department makes a request, a type inspection should be carried out. 7.3.2 Inspection shall be carried out in accordance with the provisions of Chapter 5.
7.4 Judgment rules
7.4.1 If the product is not marked with a quality grade, it shall be judged as unqualified. 7.4.2 If any of the grade indicators of the product is unqualified, it shall be judged as an unqualified product. 8 Labeling
In addition to complying with the provisions and requirements of GB7718, there are also the following special clauses: 8.1 Product name
8.1.1 All products labeled "rice bran oil" shall comply with this standard. 8.1.2 Pressed rice bran oil and extracted rice bran oil shall be marked with "pressed" and "extracted" respectively on the product label. 8.2 Country of origin
The name of the country where the raw materials of the product are produced shall be indicated.
9 Packaging, storage and transportation
9.1 Packaging
shall comply with GB/T17374 and international 9.2 Storage
Should be stored in a cool, dry and dark place. Do not store with harmful or toxic items. 9.3 Transportation
Attention should be paid to safety during transportation to prevent sun exposure, rain, leakage, contamination and label shedding. Bulk transportation must be carried out by a special vehicle and the vehicle must be kept clean and hygienic. 48
References
[1] Bailey. Oil Chemistry and Technology [M] Fourth Edition Volume 1, 445 Beijing: China Light Industry Press, 1979.GB19112-20031 The quality indicators of crude rice bran oil are shown in Table 1. Item
Odor, taste
Water and volatile matter/(%)
Insoluble impurities/(%)
Acid value (KOH)/(mg/g)
Peroxide value/(mmol/kg）
Residual solvent/(mg/kg）
Note: The indicators in bold are mandatory.
Table 1 Quality indicators of crude rice bran oil
Quality indicators
It has the inherent smell and taste of crude rice bran oil, and has no peculiar smell. 0.20
The quality indicators of finished rice bran oil and leached finished rice bran oil are shown in Table 2. Table 2 Quality indicators of finished rice bran oil and leached finished rice bran oil Item
(Lovibond colorimetric trough 25.4 mm)≤
(Lovibond colorimetric trough 133.4mm)≤
Odor, taste
Transparency
Water and volatile matter/<%)
Insoluble impurities/(%)
Acid value (KOH)/(mg/g)
Peroxide value/(mmol/kg)
Heating test (280℃)
Yellow 35 Red 3.5
No odor, good taste
Clear, transparent
Quality index
Yellow 35 Red 5.0
Odor, good taste
Clear, transparent
Yellow 35 Red 3.0
Has the inherent
odor and taste of rice oil, no
No precipitate,||tt ||Lovibond colorimetric:
Yellow value remains unchanged, red
value increases less than 0.4
Yellow 35 Red 6.0
Has the inherent
smell and taste of rice bran oil, without
trace precipitate,
Lovibond colorimetric:
Yellow value remains unchanged, red
value increases less than 4.0,
Blue increases less than
Soap content/(%)
Smoke point/℃
Freezing test (stored at 0℃ for 5.5h)
Residual solvent/(mg/kg)
Extracted oil
Pressed oil
Clear and transparent
Shall not be detected
Shall not be detected
Note 1: Those marked with "." are not tested. Pressed oil and - Note 2: The bold part of the index is mandatory.
Hygiene index
Qiu 2 (continued)
Quality index
Not detectable
Not detectable
Not detectable
GB 19112-2003
Not detectable
When the solvent residue detection value of the secondary leaching oil is less than 10 mg/kg, it is deemed not to be detected. According to GB2716, GB2760 and relevant national standards and regulations. 5.4 Others
Rice bran oil shall not be mixed with other edible oils and non-edible oils; no flavors and spices shall be added. 6 Inspection method
Transparency, odor, taste inspection
Chapter 1 and Chapter 3 of 5-1985 shall be implemented. According to GB/T5525-
6.2 Color test
According to Chapter 2 of GB/T5525-1985. 6. 3 Relative density test
According to GB/T5526.
Refractive index test
According to GB/T5527.
6.5 Water and volatile matter test
According to GB/T5528.
6.6 Insoluble impurities test
According to GB/T5529.
Acid value test
According to GB/T5530.
6.8 Heating test
According to GB/T5531.
6.9 Iodine value test
According to GB/T5532.
6.10 Soap content test
According to GB/T5533.
6.11 Saponification value test
According to GB/T5534.
6.12 Unsaponifiable matter test
According to GB/T5535.1~~5535.2.
6.13 Peroxide value test
According to GB/T5538.
6.14 Freezing test
GB 19112—2003
According to Appendix A of GB/T17756—1999. 6.15 Smoke point test
According to Appendix B of GB/T17756—1999. 6.16 Inspection of residual solvent
Perform according to GB/T5009.37.
6. 17 Qualitative test of oil
Perform according to GB/T5539. Take qualitative test of oil and fat and characteristic index of rice bran oil (5.1) as comprehensive reference for judgment. 6.18 Inspection of fatty acid composition
Perform according to GB/T17376~17377.
6.19 Inspection of hygiene index
Perform according to GB/T5009.37.
7 Inspection rules
7.1 Sampling
The sampling method of rice bran oil shall be carried out in accordance with the requirements of GB/T5524. 7.2 Factory inspection
7.2.1 Each batch shall be inspected and an inspection report shall be issued. 7.2.2 Inspection shall be carried out in accordance with the provisions of 5.2.
7.3 Type inspection
7.3.1 When there are major changes in raw materials, equipment, or processes, or when the quality supervision department makes a request, a type inspection should be carried out. 7.3.2 Inspection shall be carried out in accordance with the provisions of Chapter 5.
7.4 Judgment rules
7.4.1 If the product is not marked with a quality grade, it shall be judged as unqualified. 7.4.2 If any of the grade indicators of the product is unqualified, it shall be judged as an unqualified product. 8 Labeling
In addition to complying with the provisions and requirements of GB7718, there are also the following special clauses: 8.1 Product name
8.1.1 All products labeled "rice bran oil" shall comply with this standard. 8.1.2 Pressed rice bran oil and extracted rice bran oil shall be marked with "pressed" and "extracted" respectively on the product label. 8.2 Country of origin
The name of the country where the raw materials of the product are produced shall be indicated.
9 Packaging, storage and transportation
9.1 Packaging
shall comply with GB/T17374 and international 9.2 Storage
Should be stored in a cool, dry and dark place. Do not store with harmful or toxic items. 9.3 Transportation
Attention should be paid to safety during transportation to prevent sun exposure, rain, leakage, contamination and label shedding. Bulk transportation must be carried out by a special vehicle and the vehicle must be kept clean and hygienic. 48
References
[1] Bailey. Oil Chemistry and Technology [M] Fourth Edition Volume 1, 445 Beijing: China Light Industry Press, 1979.GB19112-20031 The quality indicators of crude rice bran oil are shown in Table 1. Item
Odor, taste
Water and volatile matter/(%)
Insoluble impurities/(%)
Acid value (KOH)/(mg/g)
Peroxide value/(mmol/kg）
Residual solvent/(mg/kg）
Note: The indicators in bold are mandatory.
Table 1 Quality indicators of crude rice bran oil
Quality indicators
It has the inherent smell and taste of crude rice bran oil, and has no peculiar smell. 0.20
The quality indicators of finished rice bran oil and leached finished rice bran oil are shown in Table 2. Table 2 Quality indicators of finished rice bran oil and leached finished rice bran oil Item
(Lovibond colorimetric trough 25.4 mm)≤
(Lovibond colorimetric trough 133.4mm)≤
Odor, taste
Transparency
Water and volatile matter/<%)
Insoluble impurities/(%)
Acid value (KOH)/(mg/g)
Peroxide value/(mmol/kg)
Heating test (280℃)
Yellow 35 Red 3.5
No odor, good taste
Clear, transparent
Quality index
Yellow 35 Red 5.0
Odor, good taste
Clear, transparent
Yellow 35 Red 3.0
Has the inherent
odor and taste of rice oil, no
No precipitate,||tt ||Lovibond colorimetric:
Yellow value remains unchanged, red
value increases less than 0.4
Yellow 35 Red 6.0
Has the inherent
smell and taste of rice bran oil, without
trace precipitate,
Lovibond colorimetric:
Yellow value remains unchanged, red
value increases less than 4.0,
Blue increases less than
Soap content/(%)
Smoke point/℃
Freezing test (stored at 0℃ for 5.5h)
Residual solvent/(mg/kg)
Extracted oil
Pressed oil
Clear and transparent
Shall not be detected
Shall not be detected
Note 1: Those marked with "." are not tested. Pressed oil and - Note 2: The bold part of the index is mandatory.
Hygiene index
Qiu 2 (continued)
Quality index
Not detectable
Not detectable
Not detectable
GB 19112-2003
Not detectable
When the solvent residue detection value of the secondary leaching oil is less than 10 mg/kg, it is deemed not to be detected. According to GB2716, GB2760 and relevant national standards and regulations. 5.4 Others
Rice bran oil shall not be mixed with other edible oils and non-edible oils; no flavors and spices shall be added. 6 Inspection method
Transparency, odor, taste inspection
Chapter 1 and Chapter 3 of 5-1985 shall be implemented. According to GB/T5525-
6.2 Color test
According to Chapter 2 of GB/T5525-1985. 6. 3 Relative density test
According to GB/T5526.
Refractive index test
According to GB/T5527.
6.5 Water and volatile matter test
According to GB/T5528.
6.6 Insoluble impurities test
According to GB/T5529.
Acid value test
According to GB/T5530.
6.8 Heating test
According to GB/T5531.
6.9 Iodine value test
According to GB/T5532.
6.10 Soap content test
According to GB/T5533.
6.11 Saponification value test
According to GB/T5534.
6.12 Unsaponifiable matter test
According to GB/T5535.1~~5535.2.
6.13 Peroxide value test
According to GB/T5538.
6.14 Freezing test
GB 19112—2003
According to Appendix A of GB/T17756—1999. 6.15 Smoke point test
According to Appendix B of GB/T17756—1999. 6.16 Inspection of residual solvent
Perform according to GB/T5009.37.
6. 17 Qualitative test of oil
Perform according to GB/T5539. Take qualitative test of oil and fat and characteristic index of rice bran oil (5.1) as comprehensive reference for judgment. 6.18 Inspection of fatty acid composition
Perform according to GB/T17376~17377.
6.19 Inspection of hygiene index
Perform according to GB/T5009.37.
7 Inspection rules
7.1 Sampling
The sampling method of rice bran oil shall be carried out in accordance with the requirements of GB/T5524. 7.2 Factory inspection
7.2.1 Each batch shall be inspected and an inspection report shall be issued. 7.2.2 Inspection shall be carried out in accordance with the provisions of 5.2.
7.3 Type inspection
7.3.1 When there are major changes in raw materials, equipment, or processes, or when the quality supervision department makes a request, a type inspection should be carried out. 7.3.2 Inspection shall be carried out in accordance with the provisions of Chapter 5.
7.4 Judgment rules
7.4.1 If the product is not marked with a quality grade, it shall be judged as unqualified. 7.4.2 If any of the grade indicators of the product is unqualified, it shall be judged as an unqualified product. 8 Labeling
In addition to complying with the provisions and requirements of GB7718, there are also the following special clauses: 8.1 Product name
8.1.1 All products labeled "rice bran oil" shall comply with this standard. 8.1.2 Pressed rice bran oil and extracted rice bran oil shall be marked with "pressed" and "extracted" respectively on the product label. 8.2 Country of originWww.bzxZ.net
The name of the country where the raw materials of the product are produced shall be indicated.
9 Packaging, storage and transportation
9.1 Packaging
shall comply with GB/T17374 and international 9.2 Storage
Should be stored in a cool, dry and dark place. Do not store with harmful or toxic items. 9.3 Transportation
Attention should be paid to safety during transportation to prevent sun exposure, rain, leakage, contamination and label shedding. Bulk transportation must be carried out by a special vehicle and the vehicle must be kept clean and hygienic. 48
References
[1] Bailey. Oil Chemistry and Technology [M] Fourth Edition Volume 1, 445 Beijing: China Light Industry Press, 1979.GB19112-20035h）
Residual solvent content/(mg/kg)
Extracted oil
Pressed oil
Clear, transparent
Not detectable
Not detectable
Note 1: Those marked with "." are not tested. Pressed oil and—Note 2: The indicators in bold are mandatory.
Sanitary indicators
Qiu 2 (continued)
Quality indicators
Not detectable
Not detectable
Not detectable
GB 19112—2003
Not detectable
When the residual solvent content of secondary extracted oil is less than 10 mg/kg, it is deemed to be undetected. It shall be implemented in accordance with GB2716, GB2760 and relevant national standards and regulations. 5.4 Others
Rice bran oil shall not be mixed with other edible oils and non-edible oils; no flavors and spices shall be added. 6 Test methods
Test for transparency, odor and taste
5-1985 Chapter 1 and Chapter 3. According to GB/T5525-
6.2 Test for color
According to Chapter 2 of GB/T5525-1985. 6.3 Test for relative density
According to GB/T5526.
Test for refractive index
According to GB/T5527.
6.5 Test for moisture and volatile matter
According to GB/T5528.
6.6 Test for insoluble impurities
According to GB/T5529.
Acid value test
Perform according to GB/T5530.
6.8Heating test
Perform according to GB/T5531.
6.9Iodine value test
Perform according to GB/T5532.
6.10Soap content test
Perform according to GB/T5533.
6.11Saponification value test
Perform according to GB/T5534.
6.12Unsaponifiable matter test
Perform according to GB/T5535.1~~5535.2.
6.13Peroxide value test
Perform according to GB/T5538.
6.14 Freezing test
GB 19112—2003
According to Appendix A of GB/T17756—1999. 6.15 Smoke point test
According to Appendix B of GB/T17756—1999. 6.16 Residual solvent test
According to GB/T5009.37.
6. 17 Qualitative test of fats and oils
According to GB/T5539. The qualitative test of fats and oils and the characteristic index of rice bran oil (5.1) shall be used as the comprehensive reference for judgment. 6.18 Fatty acid composition test
According to GB/T17376~17377.
6.19 Hygiene index test
According to GB/T5009.37.
7 Inspection rules
7.1 Sampling
The sampling method of rice bran oil shall be carried out in accordance with the requirements of GB/T5524. 7.2 Factory inspection
7.2.1 Each batch shall be inspected and an inspection report shall be issued. 7.2.2 Inspection shall be carried out in accordance with the provisions of 5.2.
7.3 Type inspection
7.3.1 When there are major changes in raw materials, equipment, and processes or when the quality supervision department makes a request, a type inspection shall be carried out. 7.3.2 Inspection shall be carried out in accordance with the provisions of Chapter 5.
7.4 Judgment rules
7.4.1 When the product is not marked with the quality grade, it shall be judged as unqualified. 7.4.2 When any of the grade indicators of the product is unqualified, it shall be judged as an unqualified product. 8 Labeling
In addition to complying with the provisions and requirements of GB7718, there are also the following special clauses: 8.1 Product name
8.1.1 All products labeled "rice bran oil" shall comply with this standard. 8.1.2 Pressed rice bran oil and extracted rice bran oil shall be marked with "pressed" and "extracted" respectively on the product label. 8.2 Country of origin
The name of the country where the raw materials of the product are produced shall be indicated.
9 Packaging, storage and transportation
9.1 Packaging
shall comply with GB/T17374 and international 9.2 Storage
Should be stored in a cool, dry and dark place. Do not store with harmful or toxic items. 9.3 Transportation
Attention should be paid to safety during transportation to prevent sun exposure, rain, leakage, contamination and label shedding. Bulk transportation must be carried out by a special vehicle and the vehicle must be kept clean and hygienic. 48
References
[1] Bailey. Oil Chemistry and Technology [M] Fourth Edition Volume 1, 445 Beijing: China Light Industry Press, 1979.GB19112-20035h）
Residual solvent content/(mg/kg)
Extracted oil
Pressed oil
Clear, transparent
Not detectable
Not detectable
Note 1: Those marked with "." are not tested. Pressed oil and—Note 2: The indicators in bold are mandatory.
Sanitary indicators
Qiu 2 (continued)
Quality indicators
Not detectable
Not detectable
Not detectable
GB 19112—2003
Not detectable
When the residual solvent content of secondary extracted oil is less than 10 mg/kg, it is deemed to be undetected. It shall be implemented in accordance with GB2716, GB2760 and relevant national standards and regulations. 5.4 Others
Rice bran oil shall not be mixed with other edible oils and non-edible oils; no flavors and spices shall be added. 6 Test methods
Test for transparency, odor and taste
5-1985 Chapter 1 and Chapter 3. According to GB/T5525-
6.2 Test for color
According to Chapter 2 of GB/T5525-1985. 6.3 Test for relative density
According to GB/T5526.
Test for refractive index
According to GB/T5527.
6.5 Test for moisture and volatile matter
According to GB/T5528.
6.6 Test for insoluble impurities
According to GB/T5529.
Acid value test
Perform according to GB/T5530.
6.8Heating test
Perform according to GB/T5531.
6.9Iodine value test
Perform according to GB/T5532.
6.10Soap content test
Perform according to GB/T5533.
6.11Saponification value test
Perform according to GB/T5534.
6.12Unsaponifiable matter test
Perform according to GB/T5535.1~~5535.2.
6.13Peroxide value test
Perform according to GB/T5538.
6.14 Freezing test
GB 19112—2003
According to Appendix A of GB/T17756—1999. 6.15 Smoke point test
According to Appendix B of GB/T17756—1999. 6.16 Residual solvent test
According to GB/T5009.37.
6. 17 Qualitative test of fats and oils
According to GB/T5539. The qualitative test of fats and oils and the characteristic index of rice bran oil (5.1) shall be used as the comprehensive reference for judgment. 6.18 Fatty acid composition test
According to GB/T17376~17377.
6.19 Hygiene index test
According to GB/T5009.37.
7 Inspection rules
7.1 Sampling
The sampling method of rice bran oil shall be carried out in accordance with the requirements of GB/T5524. 7.2 Factory inspection
7.2.1 Each batch shall be inspected and an inspection report shall be issued. 7.2.2 Inspection shall be carried out in accordance with the provisions of 5.2.
7.3 Type inspection
7.3.1 When there are major changes in raw materials, equipment, and processes or when the quality supervision department makes a request, a type inspection shall be carried out. 7.3.2 Inspection shall be carried out in accordance with the provisions of Chapter 5.
7.4 Judgment rules
7.4.1 When the product is not marked with the quality grade, it shall be judged as unqualified. 7.4.2 When any of the grade indicators of the product is unqualified, it shall be judged as an unqualified product. 8 Labeling
In addition to complying with the provisions and requirements of GB7718, there are also the following special clauses: 8.1 Product name
8.1.1 All products labeled "rice bran oil" shall comply with this standard. 8.1.2 Pressed rice bran oil and extracted rice bran oil shall be marked with "pressed" and "extracted" respectively on the product label. 8.2 Country of origin
The name of the country where the raw materials of the product are produced shall be indicated.
9 Packaging, storage and transportation
9.1 Packaging
shall comply with GB/T17374 and international 9.2 Storage
Should be stored in a cool, dry and dark place. Do not store with harmful or toxic items. 9.3 Transportation
Attention should be paid to safety during transportation to prevent sun exposure, rain, leakage, contamination and label shedding. Bulk transportation must be carried out by a special vehicle and the vehicle must be kept clean and hygienic. 48
References
[1] Bailey. Oil Chemistry and Technology [M] Fourth Edition Volume 1, 445 Beijing: China Light Industry Press, 1979.GB19112-20032 Country of origin
The name of the country where the raw materials of the product are produced should be indicated.
9 Packaging, storage and transportation
9.1 Packaging
Should comply with GB/T17374 and relevant national regulations and requirements. 9.2 Storage
Should be stored in a cool, dry and dark place. It should not be stored together with harmful or toxic substances. 9.3 Transportation
Attention should be paid to safety during transportation to prevent sun exposure, rain, leakage, contamination and label shedding. Bulk transportation must be carried out by a special vehicle and the vehicle must be kept clean and hygienic. 48
References
[1] Bailey. Oil Chemistry and Technology [M] Fourth Edition Volume 1, 445 Beijing: China Light Industry Press, 1979.GB19112-20032 Country of origin
The name of the country where the raw materials of the product are produced should be indicated.
9 Packaging, storage and transportation
9.1 Packaging
Should comply with GB/T17374 and relevant national regulations and requirements. 9.2 Storage
Should be stored in a cool, dry and dark place. It should not be stored together with harmful or toxic substances. 9.3 Transportation
Attention should be paid to safety during transportation to prevent sun exposure, rain, leakage, contamination and label shedding. Bulk transportation must be carried out by a special vehicle and the vehicle must be kept clean and hygienic. 48
References
[1] Bailey. Oil Chemistry and Technology [M] Fourth Edition Volume 1, 445 Beijing: China Light Industry Press, 1979.GB19112-2003
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