Testing of edible oils, fats, and products

This standard specifies two methods for determining the peroxide value in food: titration and potentiometric titration. The first method of this standard applies to edible animal and vegetable fats and edible oil products, foods made from plant-based foods such as wheat flour, grains, nuts, etc. through processing techniques such as frying, puffing, baking, mixing, and frying, as well as foods made from animal based foods through processing techniques such as quick freezing, drying, and pickling; The second method is applicable to animal and vegetable fats and artificial cream, with a measurement range of 0 g/100 g to 0.38 g/100 g. This standard is not applicable to the determination of vegetable fat powder and other processed oil products. The oil sample prepared according to the principle of the first titration method 2 is dissolved in trichloromethane and glacial acetic acid, and the peroxide in it reacts with potassium iodide to generate iodine. The iodine precipitated is titrated with a standard solution of sodium thiosulfate. The amount of peroxide value is represented by the mass fraction of peroxide equivalent to iodine or the millimoles of reactive oxygen species in a 1kg sample. Unless otherwise specified, all reagents and materials used in this method are analytical pure, and the water is Grade III water according to GB/T 6682

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