1 Scope
This standard specifies the relevant terms and definitions, quality requirements and sanitation requirements, inspection methods, inspection rules, label and identification, and requirements for packaging, storage and transportation of grapeseed oil.
This standard is applicable to the edible commercial grapeseed oil processed by taking grape seeds as the raw material.
2 Normative Reference
The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments to (excluding amending error in the text), or revisions of, any of these publications do not apply. However, all parties coming to an agreement according to this standard are encouraged to study whether the latest edition of the normative document is applicable. For undated references, the latest edition of the normative document applies.
GB 2716 Hygienic standard of edible vegetable oil
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 5490 General rules of inspection grain, oil seeds and vegetable oils
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/F 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/T 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
ISO 12228: 1999 Animal and vegetable fats and oils—Determination of individual and total sterols contents -- Gas chromatographic method
AOCS Cc 17-95(97) Soap in Oil Titrimetric Method
3 Terms and Definitions
For the purposes of this standard, the following terms and definitions apply.
3.1
Grapeseed oil
Oil product which is processed with grape seeds as the raw material.
3.2
Refractive index
The sine ratio of entrance angle and refraction angle when light sifting through oil.
3.3
Relative density
Ratio of the mass of vegetable oil and that of 20℃ distilled water with the same value at specified temperature.
3.4
Iodine value
The required gram of iodine when it is having addition reaction with 100g oil.
3.5
Saponification value
The required milligram of potassium hydroxide when saponating 1g oil.
3.6
Unsaponifiable matter
The substance in oil not reacting with alkali, and is soluble in ether and not insoluble in water, including sterol, lipsoluble vitamin and pigment etc..
3.7
Fatty acid
Generic term of fatty group monocarboxylic acid, the general formula is R-COOH.
3.8
Moisture and volatile matter
The material that caused mass loss because of oil heating under specified conditions.
3.9
Insoluble impurity
Substance in oil which is insoluble in organic solvent such as petroleum ether.
3.10
Acid value
The millligram of potassium hydroxide required for neutralzing free fatty acid of 1 g oil.
3.11
Peroxide value
The millimole of peroxide in 1kg oil.
3.12
Residual solvent content in oil
The millligram of residual solvate in 1kg oil.
3.13
Saponified matter content
The content of residual saponifiable matter in oil after alkali refining (calculate by sodium oleate)
3.14
Sterol
The generic term of cyclopentane perhydrophenanthrene compounds with hydroxy, which exists in organism in free state or fatty acid synthetic ester state.
1 Scope
This standard specifies the relevant terms and definitions, quality requirements and sanitation requirements, inspection methods, inspection rules, label and identification, and requirements for packaging, storage and transportation of grapeseed oil.
This standard is applicable to the edible commercial grapeseed oil processed by taking grape seeds as the raw material.
2 Normative Reference
The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments to (excluding amending error in the text), or revisions of, any of these publications do not apply. However, all parties coming to an agreement according to this standard are encouraged to study whether the latest edition of the normative document is applicable. For undated references, the latest edition of the normative document applies.
GB 2716 Hygienic standard of edible vegetable oil
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 5490 General rules of inspection grain, oil seeds and vegetable oils
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/F 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/T 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
ISO 12228: 1999 Animal and vegetable fats and oils—Determination of individual and total sterols contents -- Gas chromatographic method
AOCS Cc 17-95(97) Soap in Oil Titrimetric Method
3 Terms and Definitions
For the purposes of this standard, the following terms and definitions apply.
3.1
Grapeseed oil
Oil product which is processed with grape seeds as the raw material.
3.2
Refractive index
The sine ratio of entrance angle and refraction angle when light sifting through oil.
3.3
Relative density
Ratio of the mass of vegetable oil and that of 20℃ distilled water with the same value at specified temperature.
3.4
Iodine value
The required gram of iodine when it is having addition reaction with 100g oil.
3.5
Saponification value
The required milligram of potassium hydroxide when saponating 1g oil.
3.6
Unsaponifiable matter
The substance in oil not reacting with alkali, and is soluble in ether and not insoluble in water, including sterol, lipsoluble vitamin and pigment etc..
3.7
Fatty acid
Generic term of fatty group monocarboxylic acid, the general formula is R-COOH.
3.8
Moisture and volatile matter
The material that caused mass loss because of oil heating under specified conditions.
3.9
Insoluble impurity
Substance in oil which is insoluble in organic solvent such as petroleum ether.
3.10
Acid value
The millligram of potassium hydroxide required for neutralzing free fatty acid of 1 g oil.
3.11
Peroxide value
The millimole of peroxide in 1kg oil.
3.12
Residual solvent content in oil
The millligram of residual solvate in 1kg oil.
3.13
Saponified matter content
The content of residual saponifiable matter in oil after alkali refining (calculate by sodium oleate)
3.14
Sterol
The generic term of cyclopentane perhydrophenanthrene compounds with hydroxy, which exists in organism in free state or fatty acid synthetic ester state.
