Detection of pollutant parameters in agricultural products

This standard specifies the method for determining solvent residues in edible vegetable oils and food processing meals. This standard is applicable to the determination of solvent residues in edible vegetable oils and food processing containers. The following terms and definitions apply to this document. 2.1 The residual solvent content of the base vegetable oil obtained from refining processes such as deodorization and decolorization of the same genus as the tested sample or from ultrasonic degassing at room temperature should be lower than the detection limit. 2.2 The base meal and the tested sample belong to the same genus, and are used for food processing to completely remove solvent residues after deep processing or laboratory heating. The residual solvent in the matrix meal should be below the detection limit. The solvent residues present in the 3 principle sample will diffuse into the gas phase in a closed container, and after a certain period of time, the dynamic equilibrium of gas/liquid phase concentration can be reached. The actual content of solvent residues in the upper gas phase can be calculated by using headspace gas chromatography to detect the content of solvent residues

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