Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative.
This document is developed in accordance with the rules given in GB/T 1.1-2020 Directives for standardization—Part 1: Rules for the structure and drafting of standardizing documents.
This standard replaces GB/T 1536-2004 Rapeseed oil. The following main technical changes have been made with respect to GB/T 1536-2004:
——The scope is modified (see Clause 1 hereof; Clause 1 of Edition 2004);
——Some terms and definitions are modified (see 3.2, 3.3, 3.4, 3.5 and 3.6 hereof; 3.1, 3.2, 3.4, 3.5 and 3.6 of Edition 2004);
——Some terms and definitions are deleted (see 3.7, 3.8, 3.9, 3.10, 3.11, 3.12, 3.13, 3.14, 3.15, 3.16, 3.17, 3.18, 3.19, 3.20, 3.21, 3.22 and 3.23 of Edition 2004);
——Some terms and definitions are added (see 3.1 hereof);
——The classification is modified (see Clause 4 hereof; Clause 4 of Edition 2004);
——The quality requirements are modified and the "basic composition and main physical parameters" are provided (see 5.1, 5.2 and 5.3 hereof; Clause 5 of Edition 2004);
——The subclause “General inspection rules” is added (see 7.1 hereof);
——The sales requirements are added (see 9.4).
This standard was proposed by the National Food and Strategic Reserves Administration.
This standard is under the jurisdiction of SAC/TC 270 National Technical Committee on Grain and Oils of Standardization Administration of China.
The previous editions of this document and documents replaced by this document are as follows:
——It was first issued as GB 1536-1986 in 1986, and first revised in 2004;
——This is the second revision.
Rapeseed oil
1 Scope
This standard specifies the terms and definitions, classification, quality requirements, inspection methods and rules, marking, packaging, storage, transportation and sale of rapeseed oil.
This standard is applicable to finished rapeseed oil and rapeseed crude rapeseed oil. The quality indexes of crude rapeseed oil are only applicable to the trade of crude rapeseed oil.
This standard is not applicable to high oil sour rapeseed oil.
2 Normative references
The following documents, in whole or in part, are normatively referenced in this document and are indispensable for its application. 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 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 acid 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—Animal and vegetable fats and oils—Determination of moisture and volatile matter
GB 5009.262 National food safety standard—Determination of residual solvent in foods
GB/T 5490 Inspection of grain and oils—General rules
GB/T 5524 Animal and vegetable fats and oils—Sampling
GB/T 5525 Vegetable fats and oils—Method for identification of transparency odor and flavor
GB/T 5526 Inspection of vegetable oils—Methods for determination of specific gravity
GB/T 5531 Inspection of grain and oils—Heating test of vegetable fats and 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 Sales package of edible vegetable oil
GB/T 20795 Determination of smoking point for vegetable fats and oils
GB/T 30354 Criterion for bulk transportation of edible vegetable oils
GB/T 35877 Criterion for bulk transportation of edible vegetable oils
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
rapeseed oil
oil made from rapeseed
3.2
low-erucic acid rapeseed oil
rapeseed oil with erucic acid content not exceeding 3% of fatty acid composition
3.3
crude rapeseed oil
oil made from rapeseed that meets crude oil quality indexes and cannot be directly eaten by human beings
3.4
finished rapeseed oil
oil made from crude rapeseed oil through refining process that can be directly eaten by human beings
3.5
pressing rapeseed oil
oil made from crude rapeseed oil through refining process by means of pressing the rapeseed with machine
3.6
solvent rapeseed oil
oil made from crude rapeseed oil that is made by rapeseed embryo or pre-pressed cake through refining process according to the characteristics of solvent dissolving oil
4 Classification
The rapeseed oil can be classified into crude rapeseed oil and finished rapeseed oil according to the degree of processing; it can be classified into ordinary rapeseed oil and low-erucic acid rapeseed oil according to the erucic acid content in rapeseed oil.
5 Quality requirements
5.1 Basic composition and main physical parameters
See Table 1 for the basic composition and main physical parameters of rapeseed oil. These compositions and parameters represent the basic characteristics of rapeseed oil and are only used for reference when used for authenticity determination.
Table 1 Main composition and characteristics of rapeseed oil
Name Ordinary rapeseed oil Low-erucic acid rapeseed oil
Specific gravity ( )
0.910-0.920 0.914-0.920
Main fatty acid composition/% Palmitic acid (C16:0) 1.5-6.0 2.5-7.0
Palmitoleic acid (C16:1) ND-3.0 ND-0.6
Heptadecanoic acid (C17:0) ND-0.1 ND-0.3
Heptadecenoic acid (C17:1) ND-0.1 ND-0.3
Oleic acid (C18:1) 8.0-65.0 51.0-70.0
Linoleic acid (C18:2) 9.5-30.0 15.0-30.0
Linolenic acid (C18:3) 5.0-13.0 5.0-14.0
Arachidic acid (C20:0) ND-3.0 0.2-1.2
Eicosenoic acid (C20:1) 3.0-15.0 0.1-4.3
Eicosadienoic acid (C20:2) ND-1.0 ND-0.1
Docosanoic acid (C22:0) ND-2.0 ND-0.6
Erucic acid (C22:1) 3.0-60.0 ND-3.0
Docosadienoic acid (C22:2) ND-2.0 ND-0.6
Tetracosanoic acid (C24:0) ND-2.0 ND-0.3
Tetracosaenoic acid (C24:1) ND-3.0 ND-0.4
5.2 Quality indexes
5.2.1 Quality indexes of crude rapeseed oil
See Table 2 for the quality index of crude rapeseed oil.
Table 2 Quality index of crude rapeseed oil
Item Quality index
Odor and taste With the odor and taste inherent of crude rapeseed oil, and free from foreign odor and taste
Color Yellow to brownish red
Content of moisture and volatile matter/% ≤ 0.20
Content of insoluble impurity/% ≤ 0.20
5.2.2 Quality indexes of finished rapeseed oil
See Tables 3 and 4 for the quality indexes of finished rapeseed oil
Foreword i 1 Scope 2 Normative references 3 Terms and definitions 4 Classification 5 Quality requirements 6 Inspection methods 7 Inspection rules 8 Label and identification 9 Packaging, storage, transport and sale
Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative.
This document is developed in accordance with the rules given in GB/T 1.1-2020 Directives for standardization—Part 1: Rules for the structure and drafting of standardizing documents.
This standard replaces GB/T 1536-2004 Rapeseed oil. The following main technical changes have been made with respect to GB/T 1536-2004:
——The scope is modified (see Clause 1 hereof; Clause 1 of Edition 2004);
——Some terms and definitions are modified (see 3.2, 3.3, 3.4, 3.5 and 3.6 hereof; 3.1, 3.2, 3.4, 3.5 and 3.6 of Edition 2004);
——Some terms and definitions are deleted (see 3.7, 3.8, 3.9, 3.10, 3.11, 3.12, 3.13, 3.14, 3.15, 3.16, 3.17, 3.18, 3.19, 3.20, 3.21, 3.22 and 3.23 of Edition 2004);
——Some terms and definitions are added (see 3.1 hereof);
——The classification is modified (see Clause 4 hereof; Clause 4 of Edition 2004);
——The quality requirements are modified and the "basic composition and main physical parameters" are provided (see 5.1, 5.2 and 5.3 hereof; Clause 5 of Edition 2004);
——The subclause “General inspection rules” is added (see 7.1 hereof);
——The sales requirements are added (see 9.4).
This standard was proposed by the National Food and Strategic Reserves Administration.
This standard is under the jurisdiction of SAC/TC 270 National Technical Committee on Grain and Oils of Standardization Administration of China.
The previous editions of this document and documents replaced by this document are as follows:
——It was first issued as GB 1536-1986 in 1986, and first revised in 2004;
——This is the second revision.
Rapeseed oil
1 Scope
This standard specifies the terms and definitions, classification, quality requirements, inspection methods and rules, marking, packaging, storage, transportation and sale of rapeseed oil.
This standard is applicable to finished rapeseed oil and rapeseed crude rapeseed oil. The quality indexes of crude rapeseed oil are only applicable to the trade of crude rapeseed oil.
This standard is not applicable to high oil sour rapeseed oil.
2 Normative references
The following documents, in whole or in part, are normatively referenced in this document and are indispensable for its application. 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 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 acid 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—Animal and vegetable fats and oils—Determination of moisture and volatile matter
GB 5009.262 National food safety standard—Determination of residual solvent in foods
GB/T 5490 Inspection of grain and oils—General rules
GB/T 5524 Animal and vegetable fats and oils—Sampling
GB/T 5525 Vegetable fats and oils—Method for identification of transparency odor and flavor
GB/T 5526 Inspection of vegetable oils—Methods for determination of specific gravity
GB/T 5531 Inspection of grain and oils—Heating test of vegetable fats and 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 Sales package of edible vegetable oil
GB/T 20795 Determination of smoking point for vegetable fats and oils
GB/T 30354 Criterion for bulk transportation of edible vegetable oils
GB/T 35877 Criterion for bulk transportation of edible vegetable oils
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
rapeseed oil
oil made from rapeseed
3.2
low-erucic acid rapeseed oil
rapeseed oil with erucic acid content not exceeding 3% of fatty acid composition
3.3
crude rapeseed oil
oil made from rapeseed that meets crude oil quality indexes and cannot be directly eaten by human beings
3.4
finished rapeseed oil
oil made from crude rapeseed oil through refining process that can be directly eaten by human beings
3.5
pressing rapeseed oil
oil made from crude rapeseed oil through refining process by means of pressing the rapeseed with machine
3.6
solvent rapeseed oil
oil made from crude rapeseed oil that is made by rapeseed embryo or pre-pressed cake through refining process according to the characteristics of solvent dissolving oil
4 Classification
The rapeseed oil can be classified into crude rapeseed oil and finished rapeseed oil according to the degree of processing; it can be classified into ordinary rapeseed oil and low-erucic acid rapeseed oil according to the erucic acid content in rapeseed oil.
5 Quality requirements
5.1 Basic composition and main physical parameters
See Table 1 for the basic composition and main physical parameters of rapeseed oil. These compositions and parameters represent the basic characteristics of rapeseed oil and are only used for reference when used for authenticity determination.
Table 1 Main composition and characteristics of rapeseed oil
Name Ordinary rapeseed oil Low-erucic acid rapeseed oil
Specific gravity ( )
0.910-0.920 0.914-0.920
Main fatty acid composition/% Palmitic acid (C16:0) 1.5-6.0 2.5-7.0
Palmitoleic acid (C16:1) ND-3.0 ND-0.6
Heptadecanoic acid (C17:0) ND-0.1 ND-0.3
Heptadecenoic acid (C17:1) ND-0.1 ND-0.3
Oleic acid (C18:1) 8.0-65.0 51.0-70.0
Linoleic acid (C18:2) 9.5-30.0 15.0-30.0
Linolenic acid (C18:3) 5.0-13.0 5.0-14.0
Arachidic acid (C20:0) ND-3.0 0.2-1.2
Eicosenoic acid (C20:1) 3.0-15.0 0.1-4.3
Eicosadienoic acid (C20:2) ND-1.0 ND-0.1
Docosanoic acid (C22:0) ND-2.0 ND-0.6
Erucic acid (C22:1) 3.0-60.0 ND-3.0
Docosadienoic acid (C22:2) ND-2.0 ND-0.6
Tetracosanoic acid (C24:0) ND-2.0 ND-0.3
Tetracosaenoic acid (C24:1) ND-3.0 ND-0.4
5.2 Quality indexes
5.2.1 Quality indexes of crude rapeseed oil
See Table 2 for the quality index of crude rapeseed oil.
Table 2 Quality index of crude rapeseed oil
Item Quality index
Odor and taste With the odor and taste inherent of crude rapeseed oil, and free from foreign odor and taste
Color Yellow to brownish red
Content of moisture and volatile matter/% ≤ 0.20
Content of insoluble impurity/% ≤ 0.20
5.2.2 Quality indexes of finished rapeseed oil
See Tables 3 and 4 for the quality indexes of finished rapeseed oil
Contents of GB/T 1536-2021
Foreword i
1 Scope
2 Normative references
3 Terms and definitions
4 Classification
5 Quality requirements
6 Inspection methods
7 Inspection rules
8 Label and identification
9 Packaging, storage, transport and sale
