This standard specifies the definition, technical requirements, test methods, inspection rules, and signs, labels, packaging, storage, and transportation of green food edible safflower seed oil. This standard applies to edible safflower seed oil (high-grade cooking oil) that has obtained the A-level green food logo. NY/T 430-2000 Green Food Edible Safflower Seed Oil NY/T430-2000 Standard download decompression password: www.bzxz.net

NY/T430--2000
This standard is specially formulated to determine the quality and safety of green food edible safflower seed oil. This standard is proposed and managed by China Green Food Development Center. The drafting unit of this standard is: Food Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture (Shihezi). The main reformers of this standard are: Xie Yong, Fu Shulin, Han Ruidu, Ji He, Wei Xiangli. 180
1 Fanquan
Agricultural Industry Standard of the People's Republic of China
Green food
Edible safflower seed oil
Green food--Edible safflower seed oilNY/T 430—2000
This standard specifies the definition, technical requirements, test methods, inspection rules and signs, labels, packaging, storage and transportation of green food edible safflower seed oil.
This standard applies to edible safflower seed oil (high-grade cooking oil) that has obtained the A-level green food logo. 2 Reference Standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard is published, the versions shown are valid. All standards will be revised, and parties using this standard should explore the possibility of using the latest versions of the following standards. GB191--2000 Pictorial marking for packaging, storage and transportation
GB/T5009.3--1985 Determination of moisture in foodGB/T 5009. 11-1996
Determination of total arsenic in food
GB/T5009.17-1996 Determination of total mercury in foodDetermination of organophosphorus pesticide residues in foodGB/T 5009.20---1996
Determination of aflatoxin B in foodGB/T 5009. 22--19961
GB/T 5009. 271996
GB/T 5009.37--1996
Determination of benzo(a)stilbene in foods
Analytical methods for hygienic standards of edible vegetable oilsGB/T5525-1985Testing of vegetable oils-Identification of transparency, color, odor and flavorGB/T 5526—1985
GB/T 5527-1985
Testing of vegetable oils-Determination of specific gravity
Testing of vegetable oils-Determination of refractive index
5Determination of moisture and volatile matter content of vegetable oilsGB/T 5528--1995
GB/T 5529--1985
GB/T 5530---1998
GB/T 5532—1995
GB/T 5533--1985
Test Method for Vegetable Oils and Fats
Determination of Acid Value and Acidity of Animal and Vegetable Oils and Fats
Determination of Iodine Value of Vegetable Oils
Test Method for Soap Content of Vegetable Oils and Fats
Determination of Saponification Value of Animal and Vegetable Oils and Fats
GB/T 5534—1995
GB/T5535.11998 Determination of unsaponifiable matter in animal and vegetable fats and oils Part 1: Ether extraction method (the first method) GB/T5535.2--1998 Determination of unsaponifiable matter in animal and vegetable fats and oils Part 2: Rapid method with hexane extraction GB/T5538—1995 Determination of peroxide value of fats and oils GB7718—1994 General standard for food labeling GB/T10111-1988 Random sampling method using random numbers GB7653-—1987 Soybean salad oil (adjusted to an industry standard) NY/T391-2000. Technical conditions for the environment of production areas of green food NY/T393--2000 Guidelines for the use of pesticides for green food Approved by the Ministry of Agriculture of the People's Republic of China on December 22, 2000 and implemented on April 1, 2001
3 Definitions
The following definitions are adopted in this standard.
3.1 Green food green food
See 3.1 in NY/T391-2000.
3.2 A grade green food See 3.3 in NY/T 391--2000.
NY/T 430-2000
3.3 Safflower seed oil (also known as safflower oil) safflowerseedoil Oil extracted from safflower seeds.
4 Requirements
4.1 The origin of raw materials shall comply with the provisions of NY/T391. 4.2 Characteristic requirements
Characteristic requirements shall comply with the provisions of Table 1.
Table 1 Characteristic requirements
Refractive index (no)
Relative density (20℃/4℃)
Iodine value (1g/100g)
Saponification value (KOH mg/g oil)
4.3 Sensory requirements
Sensory requirements shall comply with the provisions of Table 2.
Table 2 Sensory requirements
Transparency
Smell, taste
4.4 Physical and chemical requirements
Physical and chemical requirements shall comply with the provisions of Table 3.
Physical and chemical requirements
Color (Lovibond colorimetric trough 133.4 mm)
Unsaponifiable matter g/kg
Acid value, KOH mg/g
Peroxide value, %
Carbon basis value, mmol/kg
Smoke point, ℃
Net content, mL
4.5 Hygiene requirements
Hygiene requirements shall comply with the requirements of Table 4.
1.476~~1. 480
0. 922~0.930
135~150
186~198
Clear, bright
Odorless, good taste
≤Y35R4
≥210
According to the packaging label, the negative storage complies with the measurement regulations of the packaged goods in the letter
Insoluble impurities, % (m/m)
Water and volatile matter, % (m/m)
Soap content, % (m/m)
Aflatoxin Bt, μg / kg
Benzene well (a) flower·μg/kgwwW.bzxz.Net
Dimethoate, mg/kg
Dichlorvos, mg/kg
Methoate, mg / kg
Fenthion.mg / kg
(as As), mg/kg
Mercury (as Hg), mg/kg
Residual amount of solvent in leached oil, mg /kg
NY/T 430--2000
Table 4 Hygiene requirements
Note: The limit indicators of other pesticides shall comply with the provisions of NY/T 393. 4.6 Nutritional requirements
Nutritional requirements shall comply with the provisions of Table 5.
Linoleic acid, %
Unsaturated fatty acids, %
Test methods
Table 5 Nutritional requirements
The determination of residual solvents shall be carried out in accordance with GB/T 5009.3. 5.2 The determination of stele shall be carried out in accordance with GB/T5009.11. 5.3 The determination of mercury shall be carried out in accordance with GB/T5009.17. 5.4 The determination of organophosphorus pesticide residues shall be carried out in accordance with GB/T 5009.20. 5.5 The determination of aflatoxin B shall be carried out in accordance with GB/T5009.22. 5.6 The determination of benzo(a) anthracene shall be carried out in accordance with GB/T5009.27. 5.7 The determination of carbonyl value shall be carried out in accordance with GB/T5009.37. 5.8 The identification of transparency, color, smell and taste shall be carried out in accordance with GB/T5525. 5.9
The determination of density shall be carried out in accordance with GB/T5526.
5.10The determination of refractive index shall be carried out in accordance with GB/T5527. The determination of moisture and volatile matter content shall be carried out in accordance with GB/T5528. 5.11
The determination of impurities shall be carried out in accordance with GB/T5529.
The determination of acid value shall be carried out in accordance with GB/T5530.
The determination of iodine value shall be carried out in accordance with GB/T5532.
The determination of soap content shall be carried out in accordance with GB/T5533. The determination of saponification value shall be carried out in accordance with GB/T5534. The determination of unsaponifiable matter shall be carried out in accordance with GB/T5535.1 and GB/T5535.2. Refers to
Not to be detected
Not to be detected
Not to be detected
NY/T 430—-2000
5.18 The determination of peroxide value shall be carried out in accordance with GB/T5538. 5.19 The determination of smoke point shall be carried out in accordance with Appendix A of GB7653—1987. 6 Inspection rules
6.1 The unqualified items are classified as follows
If the items in the characteristics, sensory, and physical and chemical requirements of the sample do not meet the index requirements, they should be recorded as unqualified. Class A unqualified: refractive index, specific gravity, iodine value, saponification value, transparency, odor, taste, acid value, carbonyl value, aflatoxin B1, benzo(a)stilbene, dimethoate, dichlorvos, thiophos, fenthion, arsenic, mercury, and residual solvent in leached oil. Class B unqualified: moisture and volatile matter, insoluble impurities, color, smoke point, unsaponifiable matter, soap content, linoleic acid, unsaturated fatty acids, and peroxide value.
6.2 Delivery inspection
6.2.1 Batch
Products produced in the same production period are shipped after packaging. They are the same batch of products. Each batch of products shall be subject to routine inspection before leaving the factory, and shall be accompanied by a quality certificate signed by the technical quality inspection department of the manufacturer when leaving the factory. 6.3 Sampling
Perform random sampling according to GB/T10111 standard, and the number of samples to be inspected shall comply with the provisions of Table 6. Table 6 Sampling quantity
Batch, number of pieces
≤500
6.4 Type inspection
Number of pieces to be drawn
Sample quantity per piece, kg
Type inspection is a routine inspection to comprehensively assess product quality on a regular basis or under special circumstances in accordance with specified requirements. Type inspection shall be conducted once every production season. It shall also be conducted in any of the following situations. a) Change of raw materials,
b) Change of key process,
c) Change of key equipment;
d) Green food quality supervision and inspection agency proposes a requirement for type inspection. 6.5 Judgment rules
When one of the Class A items in the inspected sample is unqualified, the entire batch of products shall be judged as unqualified. One Class B unqualified item is allowed in the inspected product. If more than one item is found, the entire batch of products will be judged as unqualified. If the inspected sample fails the inspection, it shall be re-sampled and re-inspected in accordance with 6.3, and the re-inspection result shall be the final inspection result. 7 Marking, labeling, packaging, storage and transportation 7.1 Marking
7.1.1 Green food mark
Green food edible safflower seed oil shall be marked with the green food mark. The specific marking shall be carried out in accordance with relevant regulations. 7.1.2 Labeling
The labeling of green food edible safflower seed oil shall be carried out in accordance with GB7718. 7.2 Packaging, storage, transportation and pictorial marking Packaging, storage, transportation and pictorial marking shall be carried out in accordance with GB191. 184
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