GB 5009.227-2016

This standard specifies two methods for determining the peroxide value in food: titration and potentiometric titration.
The first method of this standard is applicable to edible animal and plant oils, edible fat products, foods made from wheat flour, grains, nuts and other plant-based foods through processing techniques such as frying, puffing, baking, seasoning, and stir-frying, as well as foods made from animal-based ingredients through processing techniques such as quick-freezing, drying, and salting;
The second method is applicable to animal and plant oils and margarine, with a measurement range of 0 g/100 g to 0.38 g/100 g.
This standard is not applicable to the determination of embedded fat products such as vegetable fat powders.