GB/T 5525-1985 English PDF (GB/T5525-1985)

GB/T 5525-1985: Inspection of vegetable oils--Methods for identification of transparency, colour, odour and taste
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GB 5525-1985
GB
NATIONAL STANDARD OF THE
PEOPLE'S REPUBLIC OF CHINA
UDC 664.33.001.4
X 14
GB 5525-85
Inspection of vegetable oils - Methods for identification of
transparency, colour, odour and taste
[Replaced]
ISSUED ON: NOVEMBER 2, 1985
IMPLEMENTED ON: JULY 1, 1986
Issued by: Standardization Administration of PRC
Table of Contents
1 Transparency identification ... 3
2 Color identification ... 3
3 Odor and taste identification ... 5
Additional information ... 5
Inspection of vegetable oils - Methods for identification of
transparency, colour, odour and taste
This standard applies to the inspection of transparency, color, odor and taste of
commercial vegetable oils.
1 Transparency identification
1.1 Instruments and equipment
1.1.1 Colorimetric tube: 100 ml, with a diameter of 25 mm;
1.1.2 Milky white bulbs, etc.
1.2 Operation method
Measure 100 ml of the sample and inject it into a colorimetric tube. Let it stand at 20 °C
for 24 hours (castor oil shall be left standing for 48 hours). Then move it in front of a
milky white bulb (or back the colorimetric tube with white paper), observe the degree
of transparency, and record the observation results.
1.3 Result representation
The observation results are expressed as "transparent", "slightly turbid" or "turbid".
2 Color identification
2.1 Lovibond colorimeter method
2.1.1 Instruments and equipment
2.1.1.1 Lovibond colorimeter;
2.1.1.2 Funnel, conical flask, dropper, filter paper, etc.
2.1.2 Operation method
Lay the instrument flat, place the observation tube and magnesium carbonate sheet, and
check whether the light source is in good condition. Take the clarified (or filtered)
sample and inject it into the colorimetric tank until it reaches about 5 mm from the
upper opening of the colorimetric tank. Place the colorimetric tank in the colorimeter.
GB 5525-1985
GB
NATIONAL STANDARD OF THE
PEOPLE'S REPUBLIC OF CHINA
UDC 664.33.001.4
X 14
GB 5525-85
Inspection of vegetable oils - Methods for identification of
transparency, colour, odour and taste
[Replaced]
ISSUED ON: NOVEMBER 2, 1985
IMPLEMENTED ON: JULY 1, 1986
Issued by: Standardization Administration of PRC
Table of Contents
1 Transparency identification ... 3
2 Color identification ... 3
3 Odor and taste identification ... 5
Additional information ... 5
Inspection of vegetable oils - Methods for identification of
transparency, colour, odour and taste
This standard applies to the inspection of transparency, color, odor and taste of
commercial vegetable oils.
1 Transparency identification
1.1 Instruments and equipment
1.1.1 Colorimetric tube: 100 ml, with a diameter of 25 mm;
1.1.2 Milky white bulbs, etc.
1.2 Operation method
Measure 100 ml of the sample and inject it into a colorimetric tube. Let it stand at 20 °C
for 24 hours (castor oil shall be left standing for 48 hours). Then move it in front of a
milky white bulb (or back the colorimetric tube with white paper), observe the degree
of transparency, and record the observation results.
1.3 Result representation
The observation results are expressed as "transparent", "slightly turbid" or "turbid".
2 Color identification
2.1 Lovibond colorimeter method
2.1.1 Instruments and equipment
2.1.1.1 Lovibond colorimeter;
2.1.1.2 Funnel, conical flask, dropper, filter paper, etc.
2.1.2 Operation method
Lay the instrument flat, place the observation tube and magnesium carbonate sheet, and
check whether the light source is in good condition. Take the clarified (or filtered)
sample and inject it into the colorimetric tank until it reaches about 5 mm from the
upper opening of the colorimetric tank. Place the colorimetric tank in the colorimeter.