T/HNAGS 14-2020 Hunan Rapeseed Oil

Scope

Scope: This document specifies the terms and definitions, requirements, inspection methods, inspection rules, labeling, packaging, storage, transportation, and traceability information for rapeseed oil in Hunan. This document applies to edible rapeseed oil labeled as "Hunan rapeseed oil" produced within the territory of Hunan. Main technical content: 1. Raw material and process requirements: The raw material shall be fully formed, free from mold, and harvested in the same year, meeting the requirements of GB/T 11762, and produced through appropriate processing methods. 2. Food safety requirements: Comply with the provisions of GB 2716, and also meet the requirements of national food safety standards and laws and regulations. 3. Quality indicators of Hunan rapeseed oil: - Color: Light yellow to brown. - Odor and taste: Have the inherent odor and taste of rapeseed oil, with no abnormal odor. - Transparency: Transparent or slightly turbid. - Water and volatile matter/ (%) ≤ 0.20 - Insoluble impurities/ (%) ≤ 0.05 - Acid value (KOH)/ (mg/g) ≤ 3.0 - Peroxide value/ (g/100g) ≤ 0.15 - Solvent residue/ (mg/kg) Not detected - Total vitamin E/ (mg/100g) ≥ 50.0 - Sterols/ (mg/100g) ≥ 600.0 Note: If the solvent residue detected value is less than 10 mg/kg, it is considered undetected. 4. Characteristic indicators of Hunan rapeseed oil: - Refractive index (n20) 1.465–1.469 - Relative density (d2020) 0.910–0.920 - Main fatty acid composition/ (%): - Fatty acids below C14: ND - Myristic acid: C14:0 ND–0.2 - Palmitic acid: C16:0 - Palmitoleic acid: C16:1 ND–3.0 - Heptadecanoic acid: C17:0 ND–0.3 - Heptadecenoic acid: C17:1 ND–0.3 - Stearic acid: C18:0 ND–0.3

Development Information

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