Test item: heavy metals
Edible vegetable oil
Testing purpose: Product quality testing Product composition analysis
Testing cycle: 3-5 working days
Testing scope: Peanut oil, soybean oil, rapeseed oil, olive oil, etc.
Vegetable oil is a compound composed of unsaturated fatty acids and glycerol, widely distributed in nature, obtained from the fruits, seeds, and embryos of plants. Such as peanut oil, soybean oil, flax oil, castor oil, rapeseed oil, etc. The main components of vegetable oil are linear higher fatty acids and esters generated from glycerol. In addition to palmitic acid, stearic acid, and oleic acid, fatty acids also contain various unsaturated acids, such as erucic acid, tung oleic acid, castor oleic acid, etc. Vegetable oil mainly contains minerals such as vitamin E, K, calcium, iron, phosphorus, potassium, and fatty acids. The fatty acids in vegetable oil can make the skin moist and shiny.
Product classificationPeanut oil, soybean oil, rapeseed oil, cottonseed oil, sesame oil, flaxseed oil, sunflower seed oil, camellia oil, palm oil, palm kernel oil, corn oil, rice bran oil, walnut oil, safflower seed oil, grape seed oil, pepper seed oil, coconut oil, almond oil, edible blend oil, olive oil, olive pomace oil, and other oils used in the frying process
Test itemsAcid value/acid value, peroxide value, solvent residue, total arsenic (calculated as As), lead (calculated as Pb), aflatoxin B1, benzo [a] pyrene, butylhydroxyanisole (BHA), dibutylhydroxytoluene (BHT), tert butylhydroquinone (TBHQ), free gossypol, acid value, carbonyl value, polar components
Test standardsGB/T152 0173 3840 peanut oil
GB/T1535 Soybean Oil; GB/T1536 Rapeseed Oil; GB/T1537 Cottonseed Oil; GB2716 Hygienic Standard for Edible Vegetable Oil; GB2760 National Food Safety Standard for the Use of Food Additives; GB2761 National Food Safety Standard - Maximum Levels of Mycotoxins in Food; GB2762 National Food Safety Standard - Maximum Levels of Pollutants in Food; GB5009.11 National Food Safety Standard - Determination of Total Arsenic and Inorganic Arsenic in Foods; GB5009.12 National Food Safety Standard - Determination of Lead in Food; GB5009.22 National Food Safety Standard - Determination of aflatoxin B and G groups in food; GB5009.27 National Food Safety Standard - Determination of Benzo (a) Pyrene in Food; GB5009.32 National Food Safety Standard - Determination of 9 Antioxidants in Foods; GB/T5009.37 Analysis Method for Hygienic Standards of Edible Vegetable Oils; GB5009.202 National Food Safety Standard - Determination of Polar Components (PC) in Edible Oils; GB5009.227 National Food Safety Standard - Determination of Peroxide Value in Foods; GB5009.229 National Food Safety Standard - Determination of Acid Value in Foods; GB5009.230 National Food Safety Standard - Determination of Carbonyl Valence in Foods; GB5009.262 National Food Safety Standard - Determination of Solvent Residues in Food; GB7102.1 Hygienic standards for frying and frying edible vegetable oils; GB/T8233 Sesame Oil; GB/T8235 Flaxseed Oil; GB/T10464 Sunflower Seed Oil; GB/T11765 Camellia oleifera seed oil; GB/T15680 Palm Oil; GB/T17756 General Technical Conditions for Salad Oil; GB/T18009 Palm kernel oil; GB/T19111 Corn Oil; GB/T19112 Rice Bran Oil; GB/T22327 Walnut Oil; GB/T22465 Safflower Seed Oil; GB/T22478 Grape Seed Oil; GB/T22479 Zanthoxylum bungeanum seed oil; GB/T23347 Olive oil and olive pomace oil; SB/T10292 Edible Blended Oil; NY/T230 Coconut Oil
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