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Position: Chinese Standard in English/GB/T 5009.37-2003
GB/T 5009.37-2003   Method for analysis of hygienic standard of edible oils (English Version)
Standard No.: GB/T 5009.37-2003 Status:superseded remind me the status change

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Language:English File Format:PDF
Word Count: 4000 words Price(USD):100.0 remind me the price change

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Implemented on:2004-1-1 Delivery: via email in 1 business day
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Standard No.: GB/T 5009.37-2003
English Name: Method for analysis of hygienic standard of edible oils
Chinese Name: 食用植物油卫生标准的分析方法
Chinese Classification: C53    Food sanitation
Professional Classification: GB    National Standard
Issued by: MOH, SAC
Issued on: 2003-08-11
Implemented on: 2004-1-1
Status: superseded
Superseded by:GB 5009.227-2016 National Food Safety Standard - Determination of peroxide value in food
GB 5009.229-2016 National Food Safety Standard - Determination of Acid Value in food
GB 5009.230-2016 National Food Safety Standard - Determination of carbonyl value
Superseded on:2017-3-1
Superseding:GB/T 5009.37-1996 Method for analysis of hygienic standard of edible oils
Language: English
File Format: PDF
Word Count: 4000 words
Price(USD): 100.0
Delivery: via email in 1 business day
1. Scope This standard specifies the method for analysis of hygienic index of edible oils. This standard is applicable to analyze hygienic index of edible oils. Detection limit for residual solvent is 0.10mg/kg in this method while 0.003meq/kg in Method 2 of peroxide value. 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 to (excluding amending errors 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/T 5009.11 Determination of Total Arsenic and Abio-arsenic in Food GB/T 5009.22 Method for Determination of Lead in Foods GB/T 5009.27 Determination of Benzo(a)pyrene in Foods GB/T 5009.138 Determination of Nickel in Foods 3. Sensory Inspection
Foreword I 1. Scope 2. Normative References 3. Sensory Inspection 4. Physical and Chemical Inspection
Referred in GB/T 5009.37-2003:
*GB/T 5009.11-2003 Determination of total arsenic and abio-arsenic in food
*GB/T 5009.22-2003 Determination of aflatoxin B1 in foods
*GB/T 5009.27-2003 Determination of benzo(a)pyrene in foods
*GB/T 5009.138-2003 Determination of nickel in foods
GB/T 5009.37-2003 is referred in:
* GB 2716-2005 Hygienic standard for edible vegetable oil
* GB/T 5009.56-2003 Method for analysis of hygienic standard of pastry
* GB/T 5009.44-2003 Method for analysis of hygienic standard of meat and meat products
* GB 7102.1-2003 Hygienic standard for edible vegetable oils used in frying food
* GB 16326-2005 Hygienic standard for nut
* GB 10138-2005 Hygienic standard for salted fish
* GB/T 17526-2008 Lacquer wax
*SC/T 3505-2006 Microcapsules of fish oil
*GB 1886.214-2016 National Food Safety Standard - Food additives - Calcium carbonate (including light and heavy calcium carbonate)
*GB 1535-2003 Soya bean oil
*GB/T 22465-2008 Safflowerseed oil
*GB 15680-2009 Palm oil
*NY/T 230-2006 Coconut oil
*GB/T 22478-2008 Grapeseed oil
*GB 23347-2009 Olive oil and olive-pomace oil
*GB 10464-2003 Sunflowerseed oil
*GB/T 10464-2017 Sunflowerseed oil
*GB/T 21270-2007 Filling of foods
*GB 1536-2004 Rapeseed oil
*GB 1536-2004/XG1-2005 Rapeseed oil, includes Amendment 1
*GB/T 1535-2017/XG1-2019 Soya bean oil, includes Amendment 1
*GB/T 10464-2017/XG1-2019 Sunflowerseed oil, inckudes Amendment 1
*GB/T 8235-2019 Fiaxseed oil
*GB/T 1536-2021 Rapeseed oil
Code of China
Standard
GB/T 5009.37-2003  Method for analysis of hygienic standard of edible oils (English Version)
Standard No.GB/T 5009.37-2003
Statussuperseded
LanguageEnglish
File FormatPDF
Word Count4000 words
Price(USD)100.0
Implemented on2004-1-1
Deliveryvia email in 1 business day
Detail of GB/T 5009.37-2003
Standard No.
GB/T 5009.37-2003
English Name
Method for analysis of hygienic standard of edible oils
Chinese Name
食用植物油卫生标准的分析方法
Chinese Classification
C53
Professional Classification
GB
ICS Classification
Issued by
MOH, SAC
Issued on
2003-08-11
Implemented on
2004-1-1
Status
superseded
Superseded by
GB 5009.227-2016 National Food Safety Standard - Determination of peroxide value in food
GB 5009.229-2016 National Food Safety Standard - Determination of Acid Value in food
GB 5009.230-2016 National Food Safety Standard - Determination of carbonyl value
Superseded on
2017-3-1
Abolished on
Superseding
GB/T 5009.37-1996 Method for analysis of hygienic standard of edible oils
Language
English
File Format
PDF
Word Count
4000 words
Price(USD)
100.0
Keywords
GB/T 5009.37-2003, GB 5009.37-2003, GBT 5009.37-2003, GB/T5009.37-2003, GB/T 5009.37, GB/T5009.37, GB5009.37-2003, GB 5009.37, GB5009.37, GBT5009.37-2003, GBT 5009.37, GBT5009.37
Introduction of GB/T 5009.37-2003
1. Scope This standard specifies the method for analysis of hygienic index of edible oils. This standard is applicable to analyze hygienic index of edible oils. Detection limit for residual solvent is 0.10mg/kg in this method while 0.003meq/kg in Method 2 of peroxide value. 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 to (excluding amending errors 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/T 5009.11 Determination of Total Arsenic and Abio-arsenic in Food GB/T 5009.22 Method for Determination of Lead in Foods GB/T 5009.27 Determination of Benzo(a)pyrene in Foods GB/T 5009.138 Determination of Nickel in Foods 3. Sensory Inspection
Contents of GB/T 5009.37-2003
Foreword I 1. Scope 2. Normative References 3. Sensory Inspection 4. Physical and Chemical Inspection
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Keywords:
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