GB/T 1534-2026 Peanut oil English, Anglais, Englisch, Inglés, えいご
This is a draft translation for reference among interesting stakeholders. The finalized translation (passing through draft translation, self-check, revision and verification) will be delivered upon being ordered.
ICS 13.220.10
CCS H 57
National Standard of the People's Republic of China
GB/T 1534-2025
Replaces GB/T 1534-2017
Peanut oil
花生油
Issue date: 2026-01-28 Implementation date: 2027-02-01
Issued by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
the Standardization Administration of the People's Republic of China
Contents
Foreword
1 Scope
2 Normative References
3 Terms and Definitions
4 Classification
5 Relative Density and Fatty Acid Composition
6 Quality Requirements
7 Test Methods
8 Inspection Rules
9 Labeling
10 Packaging, Storage, Transportation and Sale
Bibliography
Peanut Oil
1 Scope
This document defines the terms and definitions for peanut oil, specifies its classification, relative density and fatty acid composition, quality requirements, inspection rules, labeling, packaging, storage, transportation, and sale, and describes the corresponding test methods.
This document applies to crude peanut oil and finished peanut oil. The quality indicators for crude peanut oil apply only to the trade of crude peanut oil.
2 Normative References
The following documents are referred to in the text in such a way that some or all of their content constitutes requirements of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 191 Packaging – Pictorial marking for handling and storage of goods
GB/T 5009.37 Method for analysis of hygienic standard of edible oils
GB 5009.168 National Food Safety Standard – Determination of fatty acids in foods
GB 5009.227 National Food Safety Standard – Determination of peroxide value in foods
GB 5009.229 National Food Safety Standard – Determination of acid value in foods
GB 5009.236 National Food Safety Standard – Determination of moisture and volatile matter content in animal and vegetable fats and oils
GB 5009.262 National Food Safety Standard – Determination of solvent residue in foods
GB/T 5524 Animal and vegetable fats and oils – Sampling
GB/T 5525 Vegetable oils – Method for identification of transparency, odour and flavour
GB/T 5526 Animal and vegetable fats and oils – Determination of relative density
GB/T 5531 Inspection of grain and oils – Heating test of vegetable oils
GB/T 5533 Inspection of grain and oils – Determination of soap content in vegetable oils
GB/T 15688 Animal and vegetable fats and oils – Determination of insoluble impurities content
GB/T 17374 Packaging for sale of edible vegetable oil
GB/T 20795 Vegetable oils – Determination of smoke point
GB/T 30354 Specification for bulk transportation of edible vegetable oil
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
peanut oil
Oil extracted from peanut kernels.
3.2
high oleic acid peanut oil
Oil extracted from peanut kernels, characterized by an oleic acid content of 73% or more of the total fatty acids.
3.3
crude peanut oil
Oil extracted from peanut kernels, not intended for direct human consumption.
3.4
finished product of peanut oil
Oil intended for human consumption, obtained by processing crude peanut oil (3.3).
3.4.1
pressing peanut oil
Finished peanut oil obtained by refining crude peanut oil (3.3) produced by mechanically pressing peanut kernels.
3.4.2
solvent extraction peanut oil
Finished peanut oil obtained by refining crude peanut oil (3.3) produced by extracting oil from peanut material or pressed cake using the property of solvents to dissolve fats.
4 Classification
4.1 Peanut oil is classified into crude peanut oil and finished peanut oil based on the degree of processing.
4.2 Finished peanut oil is classified into pressing peanut oil and solvent extraction peanut oil based on the processing technology.
5 Relative Density and Fatty Acid Composition
5.1 Relative Density and Fatty Acid Composition of Peanut Oil
The relative density and fatty acid composition of peanut oil are shown in Table 1. These compositions and parameters represent the basic characteristics of peanut oil and are for reference only when used for authenticity determination.
5.2 Relative Density and Fatty Acid Composition of High Oleic Acid Peanut Oil
The relative density and fatty acid composition of high oleic acid peanut oil are shown in Table 2. These compositions and parameters represent the basic characteristics of high oleic acid peanut oil and are for reference only when used for authenticity determination.
6 Quality Requirements
6.1 Quality Indicators for Crude Peanut Oil
The quality indicators for crude peanut oil are shown in Table 3.
6.2 Quality Indicators for Finished Peanut Oil
The quality indicators for finished peanut oil are shown in Tables 4 and 5.
7 Test Methods
7.1 Determination of Relative Density: Conduct according to GB/T 5526.
7.2 Determination of Fatty Acid Composition: Conduct according to GB 5009.168.
7.3 Determination of Transparency, Odour, and Flavour: Conduct according to GB/T 5525.
7.4 Determination of Moisture and Volatile Matter Content: Conduct according to GB 5009.236.
7.5 Determination of Insoluble Impurities Content: Conduct according to GB/T 15688.
7.6 Determination of Acid Value: Conduct according to GB 5009.229.
7.7 Determination of Peroxide Value: Conduct according to GB 5009.227.
7.8 Determination of Solvent Residue: Conduct according to GB 5009.262.
7.9 Determination of Colour (Lovibond): Conduct according to GB/T 5009.37.
7.10 Heating Test: Conduct according to GB/T 5531.
7.11 Determination of Soap Content: Conduct according to GB/T 5533.
7.12 Determination of Smoke Point: Conduct according to GB/T 20795.
GB/T 1534-2026 Peanut oil English, Anglais, Englisch, Inglés, えいご
This is a draft translation for reference among interesting stakeholders. The finalized translation (passing through draft translation, self-check, revision and verification) will be delivered upon being ordered.
ICS 13.220.10
CCS H 57
National Standard of the People's Republic of China
GB/T 1534-2025
Replaces GB/T 1534-2017
Peanut oil
花生油
Issue date: 2026-01-28 Implementation date: 2027-02-01
Issued by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
the Standardization Administration of the People's Republic of China
Contents
Foreword
1 Scope
2 Normative References
3 Terms and Definitions
4 Classification
5 Relative Density and Fatty Acid Composition
6 Quality Requirements
7 Test Methods
8 Inspection Rules
9 Labeling
10 Packaging, Storage, Transportation and Sale
Bibliography
Peanut Oil
1 Scope
This document defines the terms and definitions for peanut oil, specifies its classification, relative density and fatty acid composition, quality requirements, inspection rules, labeling, packaging, storage, transportation, and sale, and describes the corresponding test methods.
This document applies to crude peanut oil and finished peanut oil. The quality indicators for crude peanut oil apply only to the trade of crude peanut oil.
2 Normative References
The following documents are referred to in the text in such a way that some or all of their content constitutes requirements of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 191 Packaging – Pictorial marking for handling and storage of goods
GB/T 5009.37 Method for analysis of hygienic standard of edible oils
GB 5009.168 National Food Safety Standard – Determination of fatty acids in foods
GB 5009.227 National Food Safety Standard – Determination of peroxide value in foods
GB 5009.229 National Food Safety Standard – Determination of acid value in foods
GB 5009.236 National Food Safety Standard – Determination of moisture and volatile matter content in animal and vegetable fats and oils
GB 5009.262 National Food Safety Standard – Determination of solvent residue in foods
GB/T 5524 Animal and vegetable fats and oils – Sampling
GB/T 5525 Vegetable oils – Method for identification of transparency, odour and flavour
GB/T 5526 Animal and vegetable fats and oils – Determination of relative density
GB/T 5531 Inspection of grain and oils – Heating test of vegetable oils
GB/T 5533 Inspection of grain and oils – Determination of soap content in vegetable oils
GB/T 15688 Animal and vegetable fats and oils – Determination of insoluble impurities content
GB/T 17374 Packaging for sale of edible vegetable oil
GB/T 20795 Vegetable oils – Determination of smoke point
GB/T 30354 Specification for bulk transportation of edible vegetable oil
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
peanut oil
Oil extracted from peanut kernels.
3.2
high oleic acid peanut oil
Oil extracted from peanut kernels, characterized by an oleic acid content of 73% or more of the total fatty acids.
3.3
crude peanut oil
Oil extracted from peanut kernels, not intended for direct human consumption.
3.4
finished product of peanut oil
Oil intended for human consumption, obtained by processing crude peanut oil (3.3).
3.4.1
pressing peanut oil
Finished peanut oil obtained by refining crude peanut oil (3.3) produced by mechanically pressing peanut kernels.
3.4.2
solvent extraction peanut oil
Finished peanut oil obtained by refining crude peanut oil (3.3) produced by extracting oil from peanut material or pressed cake using the property of solvents to dissolve fats.
4 Classification
4.1 Peanut oil is classified into crude peanut oil and finished peanut oil based on the degree of processing.
4.2 Finished peanut oil is classified into pressing peanut oil and solvent extraction peanut oil based on the processing technology.
5 Relative Density and Fatty Acid Composition
5.1 Relative Density and Fatty Acid Composition of Peanut Oil
The relative density and fatty acid composition of peanut oil are shown in Table 1. These compositions and parameters represent the basic characteristics of peanut oil and are for reference only when used for authenticity determination.
5.2 Relative Density and Fatty Acid Composition of High Oleic Acid Peanut Oil
The relative density and fatty acid composition of high oleic acid peanut oil are shown in Table 2. These compositions and parameters represent the basic characteristics of high oleic acid peanut oil and are for reference only when used for authenticity determination.
6 Quality Requirements
6.1 Quality Indicators for Crude Peanut Oil
The quality indicators for crude peanut oil are shown in Table 3.
6.2 Quality Indicators for Finished Peanut Oil
The quality indicators for finished peanut oil are shown in Tables 4 and 5.
7 Test Methods
7.1 Determination of Relative Density: Conduct according to GB/T 5526.
7.2 Determination of Fatty Acid Composition: Conduct according to GB 5009.168.
7.3 Determination of Transparency, Odour, and Flavour: Conduct according to GB/T 5525.
7.4 Determination of Moisture and Volatile Matter Content: Conduct according to GB 5009.236.
7.5 Determination of Insoluble Impurities Content: Conduct according to GB/T 15688.
7.6 Determination of Acid Value: Conduct according to GB 5009.229.
7.7 Determination of Peroxide Value: Conduct according to GB 5009.227.
7.8 Determination of Solvent Residue: Conduct according to GB 5009.262.
7.9 Determination of Colour (Lovibond): Conduct according to GB/T 5009.37.
7.10 Heating Test: Conduct according to GB/T 5531.
7.11 Determination of Soap Content: Conduct according to GB/T 5533.
7.12 Determination of Smoke Point: Conduct according to GB/T 20795.
