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Status:	superseded
Superseded by:	GB 5009.227-2016 National Food Safety Standard - Determination of peroxide value in food GB 5009.229-2016 National Food Safety Standard - Determination of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Superseded on:	2017-3-1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