T/LYCOIAC 00001-2020 Liuyang tea oil

Scope

Scope: This standard specifies the terms and definitions, processing technology, characteristic indicators, quality requirements, food safety requirements, quality control during production, traceability and key information requirements, inspection methods, testing and detection, labeling, packaging, storage, transportation, and sales requirements for Liuyang tea oil. This standard applies to the production, testing, and sales of Liuyang tea oil; Main technical content: The processing technology should adopt methods such as pressing and supercritical extraction. 5. Characteristic indicators: The main fatty acid composition of Liuyang tea oil is shown in Table 1. These compositions and parameters represent the basic characteristics of Liuyang tea oil. When used for authenticity determination, they are for reference only. Table 1: Main fatty acid composition of Liuyang tea oil Item Indicator (%) Palmitic acid (C16:0) 3.9–11.0 Stearic acid (C18:0) 0.3–3.0 Oleic acid (C18:1) 76.0–87.0 Linoleic acid (C18:2) 7.0–14.0 6. Quality requirements @6.1 The quality indicators of Liuyang tea oil are shown in Table 2. Table 2: Quality indicators of Liuyang tea oil Item Indicator Odor and taste With the unique odor and taste of tea seed oil, no abnormal odor Color Light yellow to orange yellow Transparency (20℃) Clear and transparent Water and volatile matter content (%) ≤0.10 Insoluble impurities content ≤0.05 Acid value (mg/g) ≤2.5 Peroxide value (g/100g) ≤0.25 Solvent residue (mg/kg) Not detected 6.2 Nutritional claim indicators of Liuyang tea oil are shown in Table 3 Table 3: Nutritional claim indicators of Liuyang tea oil Item Indicator Vitamin E (mg/kg) ≥35 Squalene (mg/kg) ≥50 7. Food safety requirements 7.1 The content of aflatoxin B1, benzo(a)pyrene, and total arsenic in Liuyang tea oil shall comply with the requirements of Table 4. Table 4: Indicators of aflatoxin B1, benzo(a)pyren

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