GB 15197-1994 Hygienic standard for refined edible vegetable oils
time:
2024-08-06 13:30:46
- GB 15197-1994
- Abolished
Standard ID:
GB 15197-1994
Standard Name:
Hygienic standard for refined edible vegetable oils
Chinese Name:
精炼食用植物油卫生标准
Standard category:
National Standard (GB)
-
Date of Release:
1994-08-10 -
Date of Implementation:
1994-08-01 -
Date of Expiration:
2005-10-01
Standard ICS number:
Food technology>> Edible oils and fats, oilseeds>> 67.200.10 Animal and vegetable fats and oilsChina Standard Classification Number:
Medicine, Health, Labor Protection>>Health>>C53 Food Hygiene
alternative situation:
Replaced by GB 2716-2005
Review date:
2004-10-14Drafting Organization:
Food hygiene inspection in Shanghai, Beijing, etc.Focal point Organization:
Ministry of HealthPublishing Department:
Ministry of Health of the People's Republic of China
Description (Translated English) / downloadSkip to download
Summary:
This standard specifies the hygienic requirements and inspection methods for refined edible vegetable oils. This standard applies to high-grade edible refined oils made from vegetable oils such as rapeseed, soybean, and peanut through processes such as degumming, deacidification, decolorization, and deodorization. They are mainly used for cooking and processing food. This standard also applies to high-grade cooking oils. GB 15197-1994 Hygienic Standard for Refined Edible Vegetable Oils GB15197-1994 Standard Download Decompression Password: www.bzxz.net
Standard contentSome standard content:
National Standard of the People's Republic of China
Hygienic standard of refined edible vegetable oil
Hygienic standard of refined oil1 Subject content and scope of application
This standard specifies the hygienic requirements and inspection methods for refined edible vegetable oil. GB 15197--94www.bzxz.net
This standard applies to high-grade edible refined oils made from vegetable oils such as rapeseed, soybean, and peanut through processes such as degumming, deacidification, decolorization, and deodorization. They are mainly used for cooking and processed food. This standard also applies to high-grade cooking oils. 2 Reference standards
GB2760 Hygienic standard for the use of food additivesGB5009.22 Determination method of aflatoxin Bl in foodGB5009.37 Analytical method for edible vegetable oil hygienic standards3 Hygienic requirements
3.1 Sensory indicators
It should have the color, transparency, smell, and taste that all edible refined oils should have, and be free of impurities and odors. 3.2 Physical and chemical indicators
Physical and chemical indicators shall meet the requirements of the following table.
Peroxide value, meq/kg
Carbonyl value, meg/kg
Aflatoxin B1, μg/kg
Food additives
Testing methods
Sensory testing shall be carried out in accordance with the provisions of Chapter 1 of GB5009.37. 4.1
4.2Acid value testing shall be carried out in accordance with the provisions of 2.1 of GB5009.37. 4.3Peroxide value testing shall be carried out in accordance with the provisions of 2.2 of GB5009.37. Carbonyl value testing shall be carried out in accordance with the provisions of 2.3 of GB5009.37. 4.4
4.5Aflatoxin B, testing shall be carried out in accordance with the provisions of GB5009.22. Approved by the Ministry of Health of the People's Republic of China on August 10, 1994608
Implemented on August 10, 1994
Additional Notes:
This standard was proposed by the Health Supervision Department of the Ministry of Health. GB15197-94
This standard was drafted by the Food Hygiene Supervision and Inspection Institutes of Shanghai, Hubei, Shandong, Beijing, Tianjin and other provinces and cities. The main drafters of this standard are Yang Zhaoping, Lv Yanbai, Yang Mingliang, Zhang Ze and Cui Chunming. This standard is interpreted by the Food Hygiene Supervision and Inspection Institute of the Ministry of Health, the technical unit entrusted by the Ministry of Health. 609
Tip: This standard content only shows part of the intercepted content of the complete standard. If you need the complete standard, please go to the top to download the complete standard document for free.
Hygienic standard of refined edible vegetable oil
Hygienic standard of refined oil1 Subject content and scope of application
This standard specifies the hygienic requirements and inspection methods for refined edible vegetable oil. GB 15197--94www.bzxz.net
This standard applies to high-grade edible refined oils made from vegetable oils such as rapeseed, soybean, and peanut through processes such as degumming, deacidification, decolorization, and deodorization. They are mainly used for cooking and processed food. This standard also applies to high-grade cooking oils. 2 Reference standards
GB2760 Hygienic standard for the use of food additivesGB5009.22 Determination method of aflatoxin Bl in foodGB5009.37 Analytical method for edible vegetable oil hygienic standards3 Hygienic requirements
3.1 Sensory indicators
It should have the color, transparency, smell, and taste that all edible refined oils should have, and be free of impurities and odors. 3.2 Physical and chemical indicators
Physical and chemical indicators shall meet the requirements of the following table.
Peroxide value, meq/kg
Carbonyl value, meg/kg
Aflatoxin B1, μg/kg
Food additives
Testing methods
Sensory testing shall be carried out in accordance with the provisions of Chapter 1 of GB5009.37. 4.1
4.2Acid value testing shall be carried out in accordance with the provisions of 2.1 of GB5009.37. 4.3Peroxide value testing shall be carried out in accordance with the provisions of 2.2 of GB5009.37. Carbonyl value testing shall be carried out in accordance with the provisions of 2.3 of GB5009.37. 4.4
4.5Aflatoxin B, testing shall be carried out in accordance with the provisions of GB5009.22. Approved by the Ministry of Health of the People's Republic of China on August 10, 1994608
Implemented on August 10, 1994
Additional Notes:
This standard was proposed by the Health Supervision Department of the Ministry of Health. GB15197-94
This standard was drafted by the Food Hygiene Supervision and Inspection Institutes of Shanghai, Hubei, Shandong, Beijing, Tianjin and other provinces and cities. The main drafters of this standard are Yang Zhaoping, Lv Yanbai, Yang Mingliang, Zhang Ze and Cui Chunming. This standard is interpreted by the Food Hygiene Supervision and Inspection Institute of the Ministry of Health, the technical unit entrusted by the Ministry of Health. 609
Tip: This standard content only shows part of the intercepted content of the complete standard. If you need the complete standard, please go to the top to download the complete standard document for free.
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