GB 19111-2003 Corn oil

This standard specifies the terms, definitions, classification, quality requirements, inspection methods and rules, labeling, packaging, storage and transportation requirements of corn oil. This standard applies to finished corn oil, leached corn oil and crude corn oil. GB 19111-2003 Corn Oil GB19111-2003 standard download decompression password: www.bzxz.net

ICS67.200.10
National Standard of the People's Republic of China
GB19111—2003
Corn oil
Maize oil
Promulgated on 2003-05-14
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
Implementation on 2003-10-01
GB19111--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 with reference to relevant brown standards. 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"; corn 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; and the relevant indicator values ​​in the quality indicators are adjusted. This standard refers to the standards of the Codex Alimentarius Commission and modifies the relevant indicators. This standard is proposed and managed by the State Administration of Grain. The responsible drafting units of this standard are: Xi'an Oil Food and Feed Quality Supervision, Inspection and Testing Center of the State Administration of Grain, and the Standard Quality Center of the State Administration of Grain; participating drafting units: Nanhai Oil Industry (Chiwan) Co., Ltd., Shenzhen Nanshun Oil Co., Ltd., and Wuxi Grain, Oil, Food and Feed Quality Supervision, Inspection and Testing Center of the State Administration of Grain. The main drafters of this standard are: Xue Yalin, Chen Yan, Cao Wanxin, Tang Ruiming, Long Lingli, Chen Yunbo, He Caihong, and Zhang Jing. 32
1 Scope
Corn oil
GB 19111—2003
This standard specifies the terms and definitions, classification, quality requirements, inspection methods and rules, labeling, packaging, storage and transportation requirements of corn oil.
This standard applies to finished corn oil, leached finished corn oil and crude corn oil. The quality indicators of crude corn oil are only applicable to the trade of crude corn oil. 2 Normative references
The clauses in the following documents become the clauses of this standard through reference in this standard. For all 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 study whether the latest versions of these documents can be used. For undated referenced documents, the latest version shall apply to this standard GB2716 Hygienic standard for edible vegetable oils GB2760 Hygienic standard for the use of food additives GB/T5009.37 Analytical method for edible vegetable oil hygiene standards GB/T5524 Sampling and sub-sampling method for inspection of vegetable oils and fats GB/T5525-1985 Identification method for transparency, color, odor and flavor of inspection of vegetable oils and fats GB/T5526 Inspection of vegetable oils and fats - Determination of specific gravity GB/T 5527 Inspection of vegetable oils and fats - Determination of refractive index Method for determination of moisture and volatile matter content of vegetable oils and fats GB/T55292 Inspection of vegetable oils and fats - Determination of impurities GB/T 5530 Inspection of vegetable oils and fats - Determination of impurities GB/T 5531 5532
GB/T 5533
GB/T 5534
Determination of acid value and acidity of animal and vegetable fats and oils (GB/T5530-1998, eqvISO660:1983) Inspection of vegetable fats and oils Heating test
Determination of iodine value of vegetable oils (GB/T5532~~1995, neqISO3961:1989) Inspection of vegetable fats and oils Determination of soap content
Determination of saponification value of animal and vegetable fats and oils (GB/T5534-1995, idtISO3657:1988) GB/T5535.1 Inspection of vegetable fats and oils Determination of unsaponifiable matter Part 1: Ether extraction method (first method) (GB/T5535.1-1998, eqv ISO 3596-1: 1988)
Determination of unsaponifiable matter-Part 2: Rapid method with hexane extraction (GB/T5535.2-1998, eqvISOGB/T5535.2 Inspection of vegetable oils and fats
3596-2:1988)
GB/T5538 Determination of peroxide value of oils and fats (GB/T5538-1995, eqvISO3960:1977)GB/T5539 Inspection of vegetable oils and fats Qualitative test for oils and fats GB7718 General standard for food labeling
GB/T17374 Sales packaging of edible vegetable oils
6 Preparation of fatty acid methyl esters of animal and vegetable oils and fats (GB/T17376-1998, eqvISO5509:1978)GB/T 17376
GB/T17377 Gas chromatography analysis of fatty acid methyl esters of animal and vegetable oils (GB/T17377—1998, eqvISO5508:1990) General technical conditions for salad oil
GB/T 17756—19991
3 Terms and definitions
The following terms and definitions apply to this standard. 33
GB19111—2003wwW.bzxz.Net
Corn oil
maize oil
Oil obtained from corn germ.
apressing maize oil
pressed maize oil
Oil obtained by direct pressing of corn germ.
Extracted maize oil
solvent extraction maize oilOil obtained by extracting corn germ.
genetically modified organism maize oil transgenic corn oil
Oil produced from transgenic corn embryos.
crude maize oil
Corn oil that has not been processed in any way and cannot be directly consumed by humans. 3.6
finished product of maize oil
Corn oil that has been processed to meet the quality indicators and hygienic requirements of finished oils of this standard and is directly consumed by humans. 3.7
refractive index
refractive index
ratio of the angle of incidence to the sine of the angle of refraction when light from the air enters the oil. 3.8
specific gravity
relative density
ratio of the mass of vegetable oil at 20℃ to the mass of the same volume of distilled water at 20℃. 3.9
iodine value
The number of grams of iodine required to react with 100g of fat under specified conditions. 3.10
saponification value
The number of milligrams of potassium hydroxide required to saponify 1g of fat. 3.11
unsaponifiable matter
unsaponifiable matter
substances in fats and oils that do not react with alkali, are soluble in ether and insoluble in water, including sterols, fat-soluble vitamins and pigments. 3.12
fatty acid
the general term for aliphatic monocarboxylic acids, with the general formula of R-COOH. 3.13
colour
the colour of the fat itself. It mainly comes from the oil-soluble pigments in the oil. 34
transparency
the degree to which fats and oils can transmit light.
Moisture and volatile matter contentThe trace amount of moisture and volatile matter contained in oils and fats under certain temperature conditions. 3.16
insoluble impurity
Insoluble impurities
Matters in oils and fats that are insoluble in organic solvents such as petroleum ether. 3.17
Acid value
The number of milligrams of potassium hydroxide required to neutralize the free fatty acids contained in 1g of oils and fats. 3.18
Iperoxide value
Peroxide value
The number of millimoles of peroxide in 1kg of oils and fats. 3.19
t residual solvent content in oil
The number of milligrams of solvent remaining in 1kg of oils and fats. 3.20
Heating test
heating test
When the oil sample is heated to 280℃, observe whether there is any precipitation and the change of oil color. 3.21
refrigeration test
Refrigeration test
The oil sample is kept at a constant temperature of 0℃ for a certain period of time, and its clarity is observed. 3.22
Saponified matter content
The content of saponified matter in oil after alkali refining (in terms of sodium oleate). 3.23
Smoking point
The temperature at which the oil sample starts to emit blue smoke continuously after being heated. 4 Classification
Corn oil is divided into three categories: crude corn oil, finished corn oil after pressing, and finished corn oil after leaching. 5 Quality requirements
5.1 Characteristic indicators
Refractive index (n\°):
Relative density (d):
Iodine value (I) (g/100 g):
Saponification value (KOH) (mg/g):
Unsaponifiable matter (g/kg):
Fatty acid composition (%):
Fatty acids below 14 carbon atoms
1.456~1.468
0. 917~~0. 925
107~135
187～195
GB 19111—2003
GB191112003
Myristic acid
Palmitic acid
Palmonenoic acid
Heptadecanoic acid
Heptadecanoic acid
Stearic acid
Linoleic acid
Linolenic acid
Arachidic acid
Arachimononenoic acid
Arachidienoic acid
Behenic acid
ND～0. 1
20.0~42.2
34. 0~~65.6
ND~～~2. 0
0.2～0.6
ND～~0. 1
ND~～0. 5
ND～0. 3
Lignin acid
Note 1: The above indicators are consistent with the indicators of the Codex Alimentarius Commission standard Codex Stan 210:1999 "Codex Standard for Designated Vegetable Oils". Note 2: ND means not detected, defined as 0.05%. 5.2 Quality grade indicators
5.2.1 See Table 1 for quality indicators of corn crude oil. Table 1
Quality indicators of corn crude oil
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.
See Table 2 for quality indicators of finished corn oil squeezed and finished corn oil leached. Quality index
It has the inherent smell and taste of corn crude oil, no peculiar smell0. 20
Table 2 Quality indexes of pressed corn oil and leached corn oil
(Lovibond colorimetric trough 25.4mm)≤
(Lovibond colorimetric trough 133.4mm)≤
Odor, taste
Transparency
Water and volatile matter/(%)
Yellow 30 red 3.0
No odor, good taste
Clear, transparent
Quality index
Yellow 35 red 4.0
Good odor, taste
Clear, transparent
Yellow 30 red 3.5
Yellow 30 red 6.5
Has the inherent odor and taste of corn oil, no odor and taste, no peculiar smell
Impurities/% )
Acid value (KOH) (mg/g)
Peroxide value/(mmol/kg）
Heating test (280℃)
Soap content/(%)
Smoke point/℃
Freezing test (stored at 0℃ for 5.5h)
Residual solvent/(mg/kg)
Pressed oil
Clear, transparent
Not detectable
Not detectable
Table 2 (continued)
Quality indicators
Not pick out
Not detectable
No precipitate,
Lovibond colorimetric:
Yellow value remains unchanged, red
Value increases by less than 0.4
Not detectable
GB 19111—2003
Trace precipitates,
Lovibond colorimetric:
Yellow value unchanged, red
value increased less than 4.0,
Blue value increased less than
Not detectable
When the residual solvent content of pressed oil and first and second level leached oil is less than 10 mg/kg, it is deemed not to be detected. Note 1: Those marked with "_-" are not tested.
Note 2: The indicators in bold are mandatory.
Sanitary indicators
According to GB2716, GB2760 and relevant national standards and regulations. 5.4 Others
Other edible oils and non-edible oils shall not be mixed into corn oil; no flavors and spices shall be added. Test methods
Test for transparency, odor and flavor
According to Chapter 1 and Chapter 3 of GB/T5525--1985. 6.2 Test for color
According to Chapter 2 of GB/T5525-1985. 6.3 Test for relative density
According to GB/T5526.
6.4 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.
6.7 Test for acid value
GB 19111-2003
According to GB/T5530.
6.8 Heating test
Perform according to GB/T5531.
6.9 Iodine value test
Perform according to GB/T5532
6.10 Soap content test
Perform according to GB/T5533.
6.11 Saponification value test
Perform according to GB/T5534.
6.12 Unsaponifiable matter test
Perform according to GB/T5535.1～5535.2.
6.13 Peroxide value test
Perform according to GB/T5538.
6.14 Freezing test
Perform according to Appendix A of GB/T17756-1999. 6.15 Smoke point test
Perform according to Appendix B of GB/T17756-1999.
6.16 Solvent residue test
Perform according to GB/T5009.37.
6.17 Oil qualitative test
Perform according to GB/T5539. Take the oil qualitative test and corn oil characteristic index (5.1) as comprehensive reference for judgment. 6.18 Fatty acid composition test
Perform according to GB/T17376~17377.
6.19 Hygiene index test
Perform according to GB/T5009.37.
7 Inspection rules
7.1 Sampling
Corn oil sampling method shall be implemented in accordance with the requirements of GB/T5524. 7.2 Factory inspection
7.2.1 Each batch should be inspected and an inspection report should be issued. 7.2.2 Inspection should be carried out in accordance with the provisions of 5.2.
7.3 Type inspection
7.3.1 Type inspection should be carried out when there are major changes in raw materials, equipment, and processes or when the quality supervision department makes a request. 7.3.2 Inspection should 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 one of the indicators of each grade of the product is unqualified, it shall be judged as an unqualified product. 8 Label
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 "corn oil" shall comply with this standard. 38
, Genetically modified corn oil must be labeled in accordance with relevant national regulations. 8. 1.2
8.1.3 Pressed corn oil and extracted corn oil must be labeled "pressed" and "extracted" on the product label. 8.2 Country of origin
The name of the country where the product raw materials 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 Purchase and storage
Should be stored in a cool, dry and dark place. Do not store with harmful or toxic items. 9.3 Transportation
GB19111--2003
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 dedicated vehicle and the vehicle must be kept clean and hygienic.
GB19111-2003
References
[1] International Food Codex Commission Standard CodexStan210:1999 "Codex Standard for Designated Vegetable Oils" 40
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