Detection of Low Mustard pickled Chinese cabbage Seed Salad Oil

This standard specifies two methods for determining the moisture and volatile matter content in animal and plant fats. The first method of this standard [sand bath (electric heating plate) method] is applicable to all animal and vegetable fats; The second method (electric drying oven method) is only applicable to non dry fats with an acid value below 4 mg/g, and is not applicable to lauric acid type oils (palm kernel oil and coconut oil). Principle 2: Under the condition of 103 ℃± 2 ℃, heat the test sample until the moisture and volatile matter have completely dissipated, and measure the mass loss of the sample. 3. Instruments and equipment 3.1 Analytical balance; Sensitivity 0.001 g. 3.2 Plate: A flat bottomed ceramic or glass plate with a diameter of 80 mm/90 mm, a depth of approximately 30 mm, and a 3.3 thermometer; The scale range should be at least 80 ℃~110 ℃, with a mercury ball reinforcement of approximately 100 mm in length and an expansion chamber at the upper end. 3.4 Sand bath or electric heating plate (room temperature~150 ℃). 3.5 Drier: Contains effective desiccant

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