GB/T 23347-2021 English PDF (GBT23347-2021)

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GB/T 23347-2021: Olive oil and olive-pomace oil
GB/T 23347-2021
(Olive oil, olive pomace oil)
ICS 67.200.10
CCSX14
National Standards of People's Republic of China
Replacing GB/T 23347-2009
olive oil, olive pomace oil
Published on 2021-10-11
2022-05-01 Implementation
State Administration for Market Regulation
Released by the National Standardization Administration
foreword
This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1.Structure and Drafting Rules of Standardization Documents"
drafted.
This document replaces GB/T 23347-2009 "Olive Oil, Olive Pomace Oil". Compared with GB/T 23347-2009, except for structural adjustment
In addition to editorial changes, the main technical changes are as follows.
--- Changed the relevant terms and definitions (see 3.1.1, 3.1.2, 3.1.3, 3.1.1, 3.1.2, 3.1.3 of the.2009 edition);
--- Delete some terms and definitions (see 3.1.1.1~3.1.1.3, 3.3, 3.8 of the.2009 edition);
--- Deleted the unsaponifiable matter index, the saturated fatty acid (sum of palmitic acid and stearic acid) of triglyceride-2 in the technical quality requirements.
quantity (see 5.1.3, 5.1.8 of the.2009 edition) and authenticity requirements (see 5.4 of the.2009 edition);
--- Changed the range of fatty acid composition of olive oil and olive pomace oil (see Table 1, Table 1 of the.2009 edition);
--- Changed the limit of trans fatty acids in virgin olive oil, mixed olive oil and crude olive pomace oil (see Table 2,.2009 edition
Table 2);
--- Increased the limits of oligoradiol and ursitol in olive pomace oil (see Table 5);
--- Changed the limits of wax content, the difference between actual and theoretical ECN42 triglyceride content (see Table 6, Table 7, Table 7 of the.2009 edition,
table 8);
--- Changed the limit of stigma steradiene in virgin olive oil (see Table 8, 5.1.7 of the.2009 edition);
--- Increased the limit of fatty acid ethyl ester content index (see Table 9);
--- Changed the range of defect median value, acid value, UV absorbance and peroxide value in quality indicators (see Table 9, Table 10,.2009 edition
Table 10, Table 11);
--- Changed the type inspection (see 8.3.2, 7.3.2 of the.2009 edition);
--- Changed the judgment rules (see 8.4, 7.4 of the.2009 edition);
--- Changed the labeling requirements (see Chapter 9, Chapter 8 of the.2009 edition);
--- Changed the transport requirements (see 10.3, 9.3 of the.2009 edition);
--- Increased sales requirements (see 10.4);
--- Added the supplementary rules for the determination of methyl sterol-free composition in olive oil and olive pomace oil (see Appendix A).
This document is proposed by the State Administration of Grain and Material Reserves.
This document is under the jurisdiction of the National Grain and Oil Standardization Technical Committee (SAC/TC270).
This document is drafted by. Scientific Research Institute of the State Administration of Grain and Material Reserves, Standard Quality Center of the State Administration of Grain and Material Reserves, CEIBS
Natural Foods Co., Ltd., Olive Industry Development Office of Wudu District, Longnan City, Gansu Province, China Foodstuffs Marketing Co., Ltd., Longnan City
Xiangyu Olive Oil Development Co., Ltd., Sichuan Tianyuan Olive Oil Co., Ltd., Guizhou Provincial Grain and Oil Product Quality Supervision and Inspection Station, Beijing Quality Products Co., Ltd.
Li Food Co., Ltd., Hubei Xinlanyuan Oil and Olive Technology Co., Ltd., China Textile Grain and Oil Import and Export Co., Ltd.
The main drafters of this document. Xue Yalin, Xu Guangchao, Zhang Rui, Li Juzhen, Zhu Lin, Li Yue, Wang Lirong, Lin Jinfeng, Ma Pengfei, Chen Gang, Liu Yuhong,
He Shiqin, Jiang Yan, Xu Songli, Murong Zheng, Zhu Jinyan, Zhang Dong, Pan Junsheng.
The previous versions of this document and its superseded documents are as follows.
---In.2009, it was first released as GB 23347-2009.In.2017, the nature of the standard was adjusted from a mandatory national standard to a recommended national standard
Standard GB/T 23347-2009;
---This is the first revision.
olive oil, olive pomace oil
1 Scope
This document specifies the terms and definitions, classification, basic composition, quality requirements, inspection methods, inspection regulations of olive oil and olive pomace oil
regulations, labelling, packaging, storage, transportation and sales requirements.
This document applies to the production, sale and import and export of commercial olive oil and olive pomace oil.
2 Normative references
The contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, dated citations
documents, only the version corresponding to that date applies to this document; for undated references, the latest edition (including all amendments) applies to
this document.
GB/T 5009.37 Analytical method of hygienic standard for edible vegetable oil
GB 5009.168 National Food Safety Standard for Determination of Fatty Acids in Food
GB 5009.227 National Food Safety Standard for Determination of Peroxide Value in Food
GB 5009.229 National Food Safety Standard Determination of Acid Value in Food
GB 5009.236 National Food Safety Standard for Determination of Moisture and Volatile Compounds in Animal and Vegetable Oils and Fats
GB 5009.257 National Food Safety Standard for Determination of Trans Fatty Acids in Food
GB/T 5524 Animal and vegetable oils and fats
GB/T 5525 Transparency, odor and taste identification method of vegetable oils and fats
GB/T 15688 Determination of insoluble impurities in animal and vegetable oils and fats
GB/T 17374 Edible Vegetable Oil Sales Packaging
GB/T 22500 Determination of UV absorbance of animal and vegetable oils and fats
GB/T 22501 Determination of wax content in animal and vegetable oils and fats by gas chromatography
GB/T 25223 Determination of sterol composition and total sterol content of animal and vegetable oils and fats by gas chromatography
GB/T 25224.2 Determination of stigmasteradiene in animal and vegetable oils and vegetable oils-Part 2.High performance liquid chromatography
GB/T 31576 Determination of copper, iron and nickel content in animal and vegetable oils and fats by graphite furnace atomic absorption method
GB/T 37512 Determination of difference between actual and theoretical ECN42 triglyceride content in grain and oil inspection
COI/T.20/Doc.No5 Oil sample evaluation glass (Glassforoiltasting)
COI/T.20/Doc.No26 Determination of composition and content of sterols, triterpene diols and fatty alcohols by gas chromatography (Determi-
COI/T.20/Doc.No28/Rev.2 Determination of wax, fatty acid methyl ester and fatty acid ethyl ester by gas chromatography (Determi-
chromatography)
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
olive oil
Oil product made from fresh fruit of olive (Oleaeuropaea L.).
Note. Except for the oil obtained by solvent extraction or heavy esterification, it is not mixed with other types of oil.
3.1.1
virgin olive oil virginoliveoil
The oil without any additives is directly obtained from the fresh olive fruit by physical methods such as mechanical pressing.
3.1.1.1
During the oil extraction process, the fresh olive fruit should be cleaned, decanted, centrifuged or filtered to avoid changes in the oil composition caused by external factors such as temperature.
The oil product obtained by processing the raw material by the process.
3.1.1.2
The virgin olive oil produced from the fresh olive fruit does not meet the requirements of edible indicators.
Also used for other purposes.
3.1.2
refined olive oil
Virgin olive oil is produced by refining, the glyceride structure of virgin olive oil does not change during the refining process, and only α-raw oil is allowed to be added.
Tocopherol oil products that meet the edible indicators.
3.1.3
blended olive oil blendedoliveoil
Oils for human consumption made from a mixture of refined olive oil and virgin olive oil ready for consumption.
3.2
olive pomace oil olive-pomaceoil
Oil products obtained from olive pomace by solvent extraction or other physical methods.
Note. Olive pomace oil does not include oil products obtained by heavy esterification of olive pomace.
3.2.1
Crudeolive-pomaceoil
Using olive pomace as raw material to extract untreated olive oil by leaching process, and does not meet the requirements of edible indicators, it is mainly used as refined olive oil.
Pomace oil raw material of olive pomace crude oil.
3.2.2
Refined olive pomace oil refineddolive-pomaceoil
The crude oil olive pomace oil is used as the raw material and is produced by the refining process, and only α-tocopherol is allowed to be added to the oil.
3.2.3
blendedolive-pomaceoil
Oil products that meet the edible index requirements are made by mixing refined olive pomace oil and virgin olive oil that can be eaten directly.
3.3
The absorbance of a sample at a specific UV wavelength.
3.4
ΔE value deltaE
Variation in the absorbance of a sample at a specific UV wavelength.
3.5
fruityattribute fruityattribute
The normal taste and smell of olive oil produced from intact, fresh, ripe or immature olive fruits of different varieties.
3.6
The value in the middle of all the data in the sensory discrimination process of olive oil's normal taste and smell.
Note. If the number of sets is odd, the value of the middle number is the median; if the number of sets is even, the average value of the two middle numbers is the median
bit value.
3.7
defect
Olive oil made from dried, insect-eating, long-term anaerobic fermentation, mixed with soil or not washed, preserved in brine, etc.
abnormal sense of taste and smell; or the long-term contact of olive fruit with metal surfaces during crushing, mixing, pressing or storage,
The taste of oxidized olive oil.
3.8
medianofdefect
The value ranked in the middle of all the data during the sensory discrimination process of abnormal taste, smell and taste of olive oil.
3.9
wax
Synthesized esters of higher monohydric alcohols and higher fatty acids.
3.10
sterol
Hydroxyl-containing cyclopentaneparahydrophenanthrene compounds exist in organisms in the free state or in the form of esters combined with fatty acids.
3.11
The sum of the carbon numbers of the three fatty acids in a triglyceride minus twice the total number of double bonds.
3.12
Synthesized esters of higher fatty acids and ethanol.
Note. Including ethyl palmitate, ethyl stearate, ethyl oleate and ethyl linoleate.
4 categories
4.1 Olive oil is divided into.
a) Virgin olive oil, including virgin olive oil for direct consumption and virgin olive oil for direct consumption (ie virgin olive oil);
b) refined olive oil;
c) Mix with olive oil.
4.2 Olive pomace oil is divided into.
7 Inspection methods
7.1 Smell and taste inspection. according to COI/T.20/Doc.No15 (among which, the oil sample evaluation glass shall comply with COI/T.20/Doc.No5
Regulation).
7.2 Transparency inspection. according to GB/T 5525.
7.3 Color inspection. according to GB/T 5009.37.
7.4 Moisture and volatile content inspection. according to GB 5009.236.
7.5 Insoluble impurity content inspection. according to GB/T 15688.
7.6 Acid value inspection. according to GB 5009.229.
7.7 Inspection of peroxide value. according to GB 5009.227.
7.8 Fatty acid composition test. according to GB 5009.168.
7.9 Inspection of UV absorbance and ΔE value. according to GB/T 22500.
7.10 Test of trans fatty acids. according to GB 5009.257.
7.11 Test of sterol composition and total amount of sterol. according to GB/T 25223.
7.12 Inspection of stigmasteradiene. according to GB/T 25224.2.
7.13 Test of difference between actual and theoretical ECN42 triglyceride content. according to GB/T 37512.
7.14 Inspection of homoradiol and ursitol content. according to COI/T.20/Doc.No26.
7.15 Fatty acid ethyl ester inspection. according to COI/T.20/Doc.No28/Rev.2.
7.16 Wax content inspection. according to GB/T 22501.
7.17 Iron content inspection. according to GB/T 31576.
7.18 Copper content inspection. according to GB/T 31576.
7.19 Inspection of halogenated solvents. according to COI/T.20/Doc.No8.
8 Inspection Rules
8.1 Sampling
Sampling method shall be performed according to GB/T 5524.
8.2 Factory inspection
8.2.1 Inspection shall be carried out batch by batch and an inspection report shall be issued.
8.2.2 In addition to iron and copper indicators, olive oil shall be inspected according to the items specified in Table 9, and olive pomace oil shall be tested according to the items specified in Table 10.
8.3 Type inspection
8.3.1 When there are major changes in raw materials, equipment, and processes or the supervision and management department puts forward requirements, type inspection shall be carried out.
8.3.2 Inspection according to the provisions of Chapter 5 and Chapter 6.
8.4 Judgment Rules
8.4.1 Olive Oil Products
8.4.1.1 Olive oil products are not named according to virgin olive oil (including extra virgin olive oil, premium virgin olive oil and virgin olive lamp oil),
Refined olive oil and mixed olive oil shall be judged as unqualified products when labeling.
8.4.1.2 When the olive oil product is inspected and there is one item that does not meet the provisions of Chapter 5 and Chapter 6, it will be judged as an unqualified product. When 4.0%< dish
Oil sterol content ≤ 4.5%, should be determined in accordance with A.1 in Appendix A. When 0.5% < δ-7-stigmasterenol ≤ 0.8%, it should be in accordance with Appendix A
A.2.1 in the judgment. When the wax content is 300mg/kg~350mg/kg, the content of homoradiol or ursitol is ≤3.5%, other indicators are in line with
When it meets the requirements specified in this document for virgin olive oil, it is determined to be virgin olive oil.
8.4.2 Olive pomace oil products
8.4.2.1 The names of olive pomace oil products are not marked as crude olive pomace oil, refined olive pomace oil and mixed olive pomace oil
When it is determined as unqualified products.
8.4.2.2 When the olive pomace oil product has been inspected and one item does not meet the requirements of Chapter ...