GB/T 1534-2017 in English
SUPERSEDEDPeanut oil
- Issued on:2017-12-29
- Implemented on:2018-07-01
- File Format:PDF
- Delivery:Via email within 1~3 business days
$156.00
Introduction
In-depth interpretation of GB/T 1534-2017 National Standard for Peanut Oil
Standard Background and Technical Evolution Analysis
GB/T 1534-2017 Peanut Oil is the latest revised version after GB/T 1534-2003, which mainly optimizes the classification definition, quality indicators and inspection methods. The new standard pays more attention to food safety and product quality control, adds fatty acid composition requirements, and refines key indicators such as solvent residue.
| Technical dimensions | Requirements of the 2003 version | Added/modified in the 2017 version |
|---|---|---|
| Classification definitions | No clear distinction between crude peanut oil and refined oil | Clearly divided into two categories, new terminology explanations |
| Quality indicators | Mainly test basic indicators such as acid value and peroxide value | Added fatty acid composition requirements, and refined solvent residual control |
| Test methods | Adopt GB/T 5009 series standards | Added advanced test methods such as freezing test and smoke point determination |
Detailed Explanation of Peanut Oil Quality Requirements
According to the GB/T 1534—2017 standard, peanut oil is divided into two categories: crude peanut oil and finished peanut oil, which are suitable for different trade and consumption scenarios.
Case Study: Fatty Acid Composition Analysis
The standard requires that the fatty acid composition of finished peanut oil must meet the specified range in Table 1. For example, the content of oleic acid (C18:1) should be between 35.0% and 69.0%, while the content of linolenic acid (C18:3) should not exceed 0.3%. These indicators not only reflect the true characteristics of peanut oil, but also provide a scientific basis for authenticity determination.
Testing methods and implementation suggestions
To ensure the effective implementation of the standards, it is recommended that enterprises:
- Establish a sound quality control system and equip with professional testing equipment.
- Periodically conduct sampling inspections on raw materials and finished products, focusing on key indicators such as acid value and peroxide value.
- Use advanced instruments such as GC (gas chromatography) and HPLC (liquid chromatography) to analyze fatty acid composition.
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