T/HBLS 0003-2023 Jingchu Quality Rapeseed Oil

Scope

Scope: This document defines the terms and definitions of Jingchu Grain and Oil's high-quality rapeseed oil, and stipulates the quality requirements, inspection methods, inspection rules, as well as requirements for labeling, marking, packaging, storage, transportation, and sales packaging of Jingchu Grain and Oil's high-quality rapeseed oil. This document applies to high-quality edible oil made from rapeseed produced in Hubei Province; Main technical content: 3. Terms and definitions: GB/T 1536 defines the following terms and definitions, which apply to this document. 3.1 High-quality rapeseed oil: High-quality rapeseed oil made from rapeseed produced in Hubei Province and processed by pressing or extraction. 4. Quality requirements: 4.1 Basic composition and main physical parameters: The basic composition and main physical parameters of rapeseed oil are shown in Table 1. These compositions and parameters represent the basic characteristics of rapeseed oil. When used for authenticity determination, they are for reference only. Table 1: Main fatty acid composition and physical parameters Name Range Relative density (d) 0.910–0.920 Main fatty acid composition / (%) Palmitic acid C16:0 1.5–5.5 Stearic acid C18:0 0.5–3.1 Oleic acid C18:1 ≥ 51.0 Linoleic acid C18:2 11.0–30.0 Linolenic acid C18:3 5.0–14.0 Arachidic acid C20:0 0–3.0 Arachidonic acid C20:1 10.1–15.0 Erucic acid C22:10–8.0 4.2 Quality indicators shall comply with the requirements of Table 2. Table 2: Quality indicators Item Quality indicator Color Pale yellow to brown Transparency (20℃) Clear, transparent, allow slight turbidity Odor and taste Have the inherent odor and taste of rapeseed oil, without any abnormal odor Water and volatile matter content / (%) ≤ 0.15 Insoluble impurities content / (%) ≤ 0.05 Acid value (calculated by KOH) / (mg/g) ≤ 2.0 Peroxide value / (g/100g) ≤ 0.125 Heating test (280℃) Allow trace amoun

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