T/GZCX 025-2024 Active

Scope: This document specifies the terms and definitions, requirements, testing methods, testing rules, labeling, marking, packaging, transportation, and storage of prickly pear seed oil. This document applies to oils obtained from prickly pear seeds by pressing, extraction, or supercritical carbon dioxide extraction methods using prickly pear seeds as raw materials. Main technical content: 4.1 Raw materials requirements 4.1.1 Prickly pear seeds should be intact in appearance, free from mold and odor, and comply with relevant standards or management regulations. 4.1.2 The extraction solvents used for extraction should comply with the requirements of GB 1886.52 and GB 1886.228 and related provisions. 4.1.3 Production water should comply with the requirements of GB 5749. 4.1.4 Other auxiliary materials should comply with relevant standards or management regulations. 4.2 Sensory requirements Sensory requirements should comply with Table 1. Table 1 Sensory requirements  Requirements  Test methods Color  Light yellow to brownish yellow  GB/T 5525 Transparency (20 °C)  Clear or slightly turbid Taste and odor  With the inherent taste and odor of prickly pear seed oil, no abnormal odor State  Oily liquid, no visible foreign impurities, allowing a small amount of sediment 4.3 Physical and hygiene indicators Physical and hygiene indicators should comply with Table 2. Table 2 Physical and hygiene indicators  Requirements  Test methods Main fatty acid composition (%)  Oleic acid (C18:1) ≥ 15.0  GB/T 5009.168 Linoleic acid (C18:2) ≥ 35.0   Linolenic acid (C18:3) ≥ 12.0   Water and volatile matter content (%)  ≤ 0.20  GB/T 5009.236 Insoluble impurities content (%)  ≤ 0.20  GB/T 15688 Acid value (KOH)  /(mg/g)  3.0~10.0  GB/T 5009.229 Peroxide value  /(g/100g)  ≤ 0.25  GB/T 5009.227 Solvent residue  a/(mg/kg)  ≤ 20  GB/T 5009.262 Benzo[a]pyrene /(μg/kg)  ≤ 10.0  GB/T 5009.27 Lead (Pb)  /(mg/kg)  ≤ 0.07  GB/T 5009.12 a  For pressed oil, solvent residue shall not be detected (wh