T/HBLS 0004-2024 Jingchu Grain and Oil High-Quality Camellia Seed Oil

Scope

Scope: This document defines the terms and definitions of high-quality oil tea seed oil from Jingchu Grain and Oil, and stipulates the quality requirements, testing methods and rules, labeling, packaging, storage and transportation requirements. This document applies to high-quality edible commodity oil processed from Hubei oil tea seeds by pressing and extraction methods. Main technical content: 3 Terms and definitions. GB/T 11765 defines the following terms and definitions applicable to this document: 3.1 High-quality oil tea seed oil: High-quality edible commodity oil processed from Hubei oil tea seeds by pressing and extraction methods. 4 Quality requirements 4.1 Basic composition and main physical parameters are shown in Table 1. These compositions represent the basic characteristics of oil tea seed oil and are used for reference only when determining authenticity. Table 1 Main fatty acid composition and physical parameters Name Range Relative density (d2020) 0.912–0.922 Main fatty acid composition / (%) C14:0 ≤ 0.8 C16:0 3.9–14.5 C16:1 ≤ 0.2 C18:0 0.3–4.8 C18:1 68.0–87.0 C18:2 3.8–14.0 C18:3 ≤ 1.4 C20:1 ≤ 0.7 4.2 Quality indicators shall comply with the requirements of Table 2. Table 2 Quality indicators Item Quality indicator Color Possess the inherent color of the product, such as light yellow to brownish red Transparency (20°C) Clear and transparent Odor and taste Possess the inherent odor and taste of the product, without any abnormal odor Water and volatile matter content / % ≤ 0.10 Insoluble impurities content / % ≤ 0.05 Acid value (calculated as KOH) / (mg/g) ≤ 2.5 Peroxide value / (g/100g) ≤ 0.2 Heating test (280°C) Permissible trace precipitation and darkening of oil color, but not blackening Solvent residue / (mg/kg) Not detected Total vitamin E / (mg/kg) ≥ 60 Squalene content / (mg/kg) ≥ 60 4.3 Limits of food additives The limits of antioxidants shall comply with

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