1 Scope
This standard specifies three kinds of determination methods for acid value in various foods - cold solvent indicator titration method (Method I), automatic potentiometric titration method with cold solvent (Method II) and hot ethanol indicator titration method (Method III).
Method I is applicable to edible oil samples that can be fully dissolved into clear solutions by cold solvent at normal temperature; application scope of this method covers 7 categories, i.e., edible vegetable oil (except capsicol), edible animal oil, edible hydrogenated oil, shortening, margarine, non-dairy whipped topping and vegetable oil material.
Method II is applicable to oil samples extracted from edible oil sample and oleaginous food that can be fully dissolved into clear solutions by cold solvent at normal temperature; the application scope of this method covers 19 categories, i.e., edible vegetable oil (including capsicol), edible animal oil, edible hydrogenated oil, shortening, margarine, non-dairy whipped topping, vegetable oil material, fried snack foods, puffed food, roasted nuts, nut foods, pastries, breads, biscuits, fried instant noodles, sauce made from nuts and seeds, animal dried aquatic products, cured meat products and chilli sauce with edible oil added.
Method III is applicable to edible oil samples unable to be fully dissolved into clear solutions by cold solvent at normal temperature; the application scope of this method covers 6 categories, i.e., edible vegetable oil, edible animal oil, edible hydrogenated oil, shortening, margarine and non-dairy whipped topping.
Method I Cold Solvent Indicator Titration Method
2 Theory
Dissolve the oil specimen into sample solution with organic solvent, neutralize and titrate the free fatty acid in sample solution with potassium hydroxide or sodium hydroxide standard titration solution, judge the titration end point according to the corresponding color change of indicator, and calculate the acid value of oil specimen according to the volume of standard titration solution consumed at titration end point.
Foreword i
1 Scope
2 Theory
3 Reagents and Materials
4 Apparatuses
5 Analysis Steps
6 Expression of Analysis Results
7 Precision
8 Theory
9 Reagents and Materials
10 Apparatuses
11 Analysis Steps
12 Expression of Analysis Results
13 Precision
14 Theory
15 Reagents and Materials
16 Apparatuses
17 Analysis Steps
18 Expression of Analysis Results
19 Precision
Annex A Impurity Removal, Drying and Dewatering of Oil Specimen
Annex B Treatment of Solid-state Oil Specimen
Annex C Treatment of Emulsified Oil Specimen
Annex D Sample Pulverization
Annex E Schematic Diagram for Judgment of Titration End Point of Automatic Potentiometric Titration Method
1 Scope
This standard specifies three kinds of determination methods for acid value in various foods - cold solvent indicator titration method (Method I), automatic potentiometric titration method with cold solvent (Method II) and hot ethanol indicator titration method (Method III).
Method I is applicable to edible oil samples that can be fully dissolved into clear solutions by cold solvent at normal temperature; application scope of this method covers 7 categories, i.e., edible vegetable oil (except capsicol), edible animal oil, edible hydrogenated oil, shortening, margarine, non-dairy whipped topping and vegetable oil material.
Method II is applicable to oil samples extracted from edible oil sample and oleaginous food that can be fully dissolved into clear solutions by cold solvent at normal temperature; the application scope of this method covers 19 categories, i.e., edible vegetable oil (including capsicol), edible animal oil, edible hydrogenated oil, shortening, margarine, non-dairy whipped topping, vegetable oil material, fried snack foods, puffed food, roasted nuts, nut foods, pastries, breads, biscuits, fried instant noodles, sauce made from nuts and seeds, animal dried aquatic products, cured meat products and chilli sauce with edible oil added.
Method III is applicable to edible oil samples unable to be fully dissolved into clear solutions by cold solvent at normal temperature; the application scope of this method covers 6 categories, i.e., edible vegetable oil, edible animal oil, edible hydrogenated oil, shortening, margarine and non-dairy whipped topping.
Method I Cold Solvent Indicator Titration Method
2 Theory
Dissolve the oil specimen into sample solution with organic solvent, neutralize and titrate the free fatty acid in sample solution with potassium hydroxide or sodium hydroxide standard titration solution, judge the titration end point according to the corresponding color change of indicator, and calculate the acid value of oil specimen according to the volume of standard titration solution consumed at titration end point.
Contents of GB 5009.229-2016
Foreword i
1 Scope
2 Theory
3 Reagents and Materials
4 Apparatuses
5 Analysis Steps
6 Expression of Analysis Results
7 Precision
8 Theory
9 Reagents and Materials
10 Apparatuses
11 Analysis Steps
12 Expression of Analysis Results
13 Precision
14 Theory
15 Reagents and Materials
16 Apparatuses
17 Analysis Steps
18 Expression of Analysis Results
19 Precision
Annex A Impurity Removal, Drying and Dewatering of Oil Specimen
Annex B Treatment of Solid-state Oil Specimen
Annex C Treatment of Emulsified Oil Specimen
Annex D Sample Pulverization
Annex E Schematic Diagram for Judgment of Titration End Point of Automatic Potentiometric Titration Method
