Detection of Food Additives in Peanut Oil

Food is the foundation of our human survival, and as an important raw material for food processing, edible oil is generally divided into many types in our daily lives, such as peanut oil, rapeseed oil, soybean oil, etc. Today, the 100% inspection will take you to learn more about the conventional testing standards for edible peanut oil. Product characteristics: Peanut oil is composed of 20% saturated fatty acids and 80% unsaturated fatty acids, mainly oleic acid, linoleic acid, and palmitic acid. The iodine value is about 80-110, and it is a dry oil. The oil color is light yellow, transparent, and fragrant, making it a high-quality cooking oil. According to the national standard GB 1534-2003 "Peanut Oil", peanut oil can be divided into extracted peanut oil and pressed peanut oil according to the production process. Extracting peanut oil is an oil obtained by solvent extraction, while pressing peanut oil is an oil obtained by pressing method. Test items: aflatoxin, quality, benzopyrene, acid value, peroxide value, plasticizer, taste and odor, moisture, pH value, color, transparency, composition, content, nutritional composition, pesticide residues, heavy metals, microorganisms, etc. Related project standards: transparency, plant oil transparency, odor Taste Identification Method GB/T5525-2008 (5) Inspection of Relative Density of Vegetable Oils and Fats GB/T5526-1985 (2) Determination of refractive index of animal and plant fats and oils GB/T5527-2010 National standard for food safety - Determination of moisture and volatile matter in animal and plant fats and oils GB 5009.236-2016 Test method only for second method insoluble impurities in vegetable fats and oils - Determination of impurities GB5529-1985 National standard for acid value and food safety - Determination of acid value in food GB 5009.229-2016 Test method only for first method saponification value - Determination of saponification value of animal and plant fats and oils GB/T5534-2008 Peroxidation GB 5009.227-2016 National Standard for Food Safety - Determination of Peroxide Value in Foods - Determination of Solvent Residues in Foods by the First Method Only - GB 5009.262-2016 National Standard for Food Safety - Determination of Fatty Acids in Foods - GB 5009.168-2016 National Standard for Food Safety - Determination of Fatty Acids in Foods - GB 5009.168-2016 Second Method Only - Determination of Peanut Oil - GB/T 14929.2-1994 Determination of aldicarb residues in peanut oil GB/T 5009.172-2003 Determination of trifluralin residues in soybeans, peanuts, soybean oil and peanut oil NY/T 2786-2015 Technical Specification for the Production of Low temperature Pressed Peanut Oil DBS45/045-2017 Local Food Safety Standard DB35/T 99-1999 Control Specification for Aflatoxin B1 in Peanut Oil Pressed by Small Oil Workshop, For more testing needs and details, please consult the online consultant of the free consulting agency: 15201733840 (phone and WeChat), conduct testing on the top 100 inspection websites - issuing authoritative testing reports has legal effect

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