GB 5009.227-2016: Method for analysis of hygienic standard of edible oils

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Scope

This Standard specifies two methods of determining peroxide value in foods. titration
and potentiometric titration.
In this Standard, Method I is applicable to edible animal and vegetable fats and oils,
and edible oil products, as well as food processed through deep-frying, puffing, baking,
modulating and frying from plant-based food as the raw material, such as wheat flour,
cereal and nut, etc.; food processed through quick freezing, dry-cure and pickling from
animal-based food as the raw material. Method II is applicable to animal and
vegetable fats, and margarine, and the range of measurement is 0 g/100 g ~ 0.38
g/100 g.
This Standard is not applicable to the determination of embedded oil and fat products,
for example, non-dairy creamer.
Method I -- Titration

Basic Data

Standard ID	GB 5009.227-2016 (GB5009.227-2016)
Description (Translated English)	Method for analysis of hygienic standard of edible oils
Sector / Industry	National Standard
Classification of Chinese Standard	C53
Word Count Estimation	8,851
Date of Issue	2016-08-31
Date of Implementation	2017-03-01
Older Standard (superseded by this standard)	SN/T 0801.3-2011; GB/T 5538-2005; GB/T 5009.37-2003
Regulation (derived from)	Announcement of the State Administration of Public Health and Family Planning 2016 No.11
Issuing agency(ies)	National Health and Family Planning Commission of the People's Republic of China, State Food and Drug Administration