Standard No.:	GB/T 22465-2008
English Name:	Safflowerseed oil
Chinese Name:	红花籽油
Chinese Classification:	X14    Grease and oil processing and products
Professional Classification:	GB    National Standard
ICS Classification:	67.200.10 67.200.10    Animal and vegetable fats and oils 67.200.10
Issued by:	AQSIQ; SAC
Issued on:	2008-11-4
Implemented on:	2009-1-20
Status:	valid
Language:	English
File Format:	PDF
Word Count:	2000 words
Price(USD):	184.0
Delivery:	via email in 1 business day

1 Scope This standard specifies relevant terms and definitions, classification, quality requirements, inspection methods, inspection rules, labeling as well as packaging, storage and transportation of safflower seed oil. This standard is applicable to commercial edible safflower seed oil for human, which is processed from safflower seeds. 2 Normative References The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments (excluding corrections), or revisions, of any of these publications do not apply to this standard. However parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the normative documents indicated below. For undated references, the latest edition of the normative document referred to applies. GB 2716 Hygienic Standard for Edible Vegetable Oil GB 2760 Hygienic Standards for Uses of Food Additives GB/T 5009.13 Determination of Copper in Foods GB/T 5009.37 Method for Analysis of Hygienic Standard of Edible Oils GB/T 5009.90 Determination of Iron, Magnesium and Manganese in Foods 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 5527 Inspection of vegetable oils - Methods for Determination of Refractive Index GB/T 5528 Animal and Vegetable Fats and Oils - Determination of Moisture and Volatile Matter Content GB/T 5530 Animal and Vegetable Fats and Oils - Determination of Acid Value and Acidity GB/T 5532 Animal and Vegetable Fats and Oils - Determination of Iodine Value GB/T 5534 Animal and Vegetable Fats and Oils - Determination of Saponification Value GB/T 5535.1 Animal and Vegetable Fats and Oils - Determination of Unsaponifiable Matter - Part 1: Method Using Diethyl Ether Extraction GB/T 5535.2 Animal and Vegetable Fats and Oils - Determination of Unsaponifiable Matter - Part 2: Method Using Hexane Extraction GB/T 5538 Animal and Vegetable Fats and Oils - Determination of Peroxide Value GB 7718 General Standard for the Labeling of Prepackaged Foods 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 17376 Animal and Vegetable Fats and Oils - Preparation of Methyl Esters of Fatty Acids GB/T 17377 Animal and Vegetable Fats and Oils - Analysis by Gas Chromatography of Methyl Esters of Fatty Acids GB/T 22460 Animal and Vegetable Fats and Oils - Determination of Lovibond Colour ISO 12228: 1999 Animal and Vegetable Fats and Oils - Determination of Individual and Total Sterols Contents - Gas Chromatographic Method 3 Terms and Definitions For the purposes of this standard, the following terms and definitions apply. 3.1 safflower seed oil oil which is processed from safflower seed (Carthamus tinctorious L.) 3.2 pressing sufflowerseed oil oil which is processed by pressing safflower seed 3.3 solvent extraction sufflowerseed oil oil which is processed by extracting safflower seed 3.4 crude sufflowerseed oil safflower seed oil which can't be directly edible for human without processing 3.5 finished product of sufflowerseed oil the safflower seed oil which meets quality indexes and hygienic requirements for finished oil of this standard and is directly edible for human

Foreword i 1 Scope 2 Normative References 3 Terms and Definitions 4 Classification 5 Quality Requirements 6 Inspection Methods 7 Inspection Rules 8 Labeling 9 Packaging, Storage and Transportation