GB 5009.236-2016 English PDF

GB 5009.236-2016: Animal and vegetable fats and oils -- Determination of moisture and volatile matter content
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GB 5009.236-2016
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard - Animal and Vegetable
Fats and Oils - Determination of Moisture and Volatile
Matter
ISSUED ON: AUGUST 31, 2016
IMPLEMENTED ON: MARCH 1, 2017
Issued by: National Health and Family Planning Commission of the
People’s Republic of China
Table of Contents
Foreword ... 3 
1 Scope ... 4 
Method I -- Sand Bath (electric heating plate) Method ... 4 
2 Principle ... 4 
3 Instruments and Equipment ... 4 
4 Analytical Procedures ... 4 
5 Expression of Analytical Result ... 5 
6 Precision ... 6 
Method II -- Electric Drying Oven Method ... 6 
7 Principle ... 6 
8 Instruments and Equipment ... 6 
9 Analytical Procedures ... 6 
10 Expression of Analytical Result ... 7 
11 Precision ... 7 
National Food Safety Standard - Animal and Vegetable
Fats and Oils - Determination of Moisture and Volatile
Matter
1 Scope
This Standard specifies two methods for the determination of moisture and volatile
matter in animal and vegetable fats and oils.
In this Standard, Method I [sand bath (electric heating plate) method] is applicable to
all animal and vegetable fats and oils. Method II (electric drying oven method) is merely
applicable to non-dry fats and oils whose acid value is lower than 4 mg/g; it is not
applicable to lauric acid type of oils (palm kernel oil and coconut oil).
Method I -- Sand Bath (electric heating plate) Method
2 Principle
Under the condition of 103 °C ± 2 °C, heat up the test sample, till moisture and volatile
matter completely dissipate. Then, determine the mass that the sample loses.
3 Instruments and Equipment
3.1 Analytical balance: division value: 0.001 g.
3.2 Plate: flat ceramic or glass plate; diameter: 80 mm/90 mm; depth: around 30 mm.
3.3 Thermometer: scale range shall at least be 80 °C ~ 110 °C; length: around 100
mm; fastened mercury ball; with an expansion chamber on the top.
3.4 Sand bath or electric heating plate (room temperature ~ 150 °C).
3.5 Dryer: contain effective desiccant.
4 Analytical Procedures
4.1 Sample Preparation
m0---the mass of the plate and the thermometer, expressed in (g);
100---unit conversion.
The calculation result shall retain two decimal places.
6 Precision
The absolute difference of two independent determination results obtained under
repeatability condition shall not exceed 10% of the arithmetic mean value.
Method II -- Electric Drying Oven Method
7 Principle
Same as Chapter 2.
8 Instruments and Equipment
8.1 Analytical balance: division value: 0.001 g.
8.2 Glass container: flat-bottom; diameter: around 50 m; height: around 30 mm.
8.3 Electric drying oven: master control temperature: 103 °C ± 2 °C.
8.4 Dryer: contain effective desiccant.
9 Analytical Procedures
9.1 Sample Preparation
In a pre-dried and pre-weighed glass container, in accordance with the predicted
content of moisture and volatile matter in the sample, weigh-take 5 g or 10 g of sample,
accurate to 0.001 g.
9.2 Sample Determination
Place the glass container, which holds the sample, into an electric drying oven at
103 °C ± 2 °C for 1 h. Then, transfer it into a dryer; cool it down to room temperature.
Weigh it, accurate to 0.001 g. Repeat the steps of heating, cooling down and weighing.
The duration of every re-drying shall be 30 min, till the difference between two
consecutive weighing (in accordance with the difference in the mass of the test
GB 5009.236-2016
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard - Animal and Vegetable
Fats and Oils - Determination of Moisture and Volatile
Matter
ISSUED ON: AUGUST 31, 2016
IMPLEMENTED ON: MARCH 1, 2017
Issued by: National Health and Family Planning Commission of the
People’s Republic of China
Table of Contents
Foreword ... 3 
1 Scope ... 4 
Method I -- Sand Bath (electric heating plate) Method ... 4 
2 Principle ... 4 
3 Instruments and Equipment ... 4 
4 Analytical Procedures ... 4 
5 Expression of Analytical Result ... 5 
6 Precision ... 6 
Method II -- Electric Drying Oven Method ... 6 
7 Principle ... 6 
8 Instruments and Equipment ... 6 
9 Analytical Procedures ... 6 
10 Expression of Analytical Result ... 7 
11 Precision ... 7 
National Food Safety Standard - Animal and Vegetable
Fats and Oils - Determination of Moisture and Volatile
Matter
1 Scope
This Standard specifies two methods for the determination of moisture and volatile
matter in animal and vegetable fats and oils.
In this Standard, Method I [sand bath (electric heating plate) method] is applicable to
all animal and vegetable fats and oils. Method II (electric drying oven method) is merely
applicable to non-dry fats and oils whose acid value is lower than 4 mg/g; it is not
applicable to lauric acid type of oils (palm kernel oil and coconut oil).
Method I -- Sand Bath (electric heating plate) Method
2 Principle
Under the condition of 103 °C ± 2 °C, heat up the test sample, till moisture and volatile
matter completely dissipate. Then, determine the mass that the sample loses.
3 Instruments and Equipment
3.1 Analytical balance: division value: 0.001 g.
3.2 Plate: flat ceramic or glass plate; diameter: 80 mm/90 mm; depth: around 30 mm.
3.3 Thermometer: scale range shall at least be 80 °C ~ 110 °C; length: around 100
mm; fastened mercury ball; with an expansion chamber on the top.
3.4 Sand bath or electric heating plate (room temperature ~ 150 °C).
3.5 Dryer: contain effective desiccant.
4 Analytical Procedures
4.1 Sample Preparation
m0---the mass of the plate and the thermometer, expressed in (g);
100---unit conversion.
The calculation result shall retain two decimal places.
6 Precision
The absolute difference of two independent determination results obtained under
repeatability condition shall not exceed 10% of the arithmetic mean value.
Method II -- Electric Drying Oven Method
7 Principle
Same as Chapter 2.
8 Instruments and Equipment
8.1 Analytical balance: division value: 0.001 g.
8.2 Glass container: flat-bottom; diameter: around 50 m; height: around 30 mm.
8.3 Electric drying oven: master control temperature: 103 °C ± 2 °C.
8.4 Dryer: contain effective desiccant.
9 Analytical Procedures
9.1 Sample Preparation
In a pre-dried and pre-weighed glass container, in accordance with the predicted
content of moisture and volatile matter in the sample, weigh-take 5 g or 10 g of sample,
accurate to 0.001 g.
9.2 Sample Determination
Place the glass container, which holds the sample, into an electric drying oven at
103 °C ± 2 °C for 1 h. Then, transfer it into a dryer; cool it down to room temperature.
Weigh it, accurate to 0.001 g. Repeat the steps of heating, cooling down and weighing.
The duration of every re-drying shall be 30 min, till the difference between two
consecutive weighing (in accordance with the difference in the mass of the test