標準編號:	GB/T 5009.37-2003
中文名稱:	食用植物油衛生標準的分析方法
英文名稱:	Method for analysis of hygienic standard of edible oils
中標分類:	C53    食品衛生
行業分類:	GB    國家標準
ICS分類:	67.040 67.040    食品綜合 67.040
發布機構:	中華人民共和國衛生部 中國國家標準化管理委員會
發布日期:	2003-08-11
實施日期:	2004-1-1
標準狀態:	superseded
被新標準替代:	GB 5009.227-2016 食品安全國家標準 食品中過氧化值的測定 GB 5009.229-2016 食品安全國家標準 食品中酸價的測定 GB 5009.230-2016 食品安全國家標準 食品中羰基價的測定 GB 5009.262-2016 食品安全國家標準 食品中溶劑殘留量的測定
被替代日期:	2017-3-1
替代舊標準:	GB/T 5009.37-1996 食用植物油衛生標準的分析方法
翻譯語言:	英文
文件格式:	PDF
中文字符數:	8000 字
翻譯價格(元):	240.0
交付時間:	付款后 1 個工作日

1. Scope This standard specifies the method for analysis of hygienic index of edible oils. This standard is applicable to analyze hygienic index of edible oils. Detection limit for residual solvent is 0.10mg/kg in this method while 0.003meq/kg in Method 2 of peroxide value. 2. Normative References The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments to (excluding amending errors in the text), or revisions of, any of these publications do not apply. However, all parties coming to an agreement according to this standard are encouraged to study whether the latest edition of the normative document is applicable. For undated references, the latest edition of the normative document applies. GB/T 5009.11 Determination of Total Arsenic and Abio-arsenic in Food GB/T 5009.22 Method for Determination of Lead in Foods GB/T 5009.27 Determination of Benzo(a)pyrene in Foods GB/T 5009.138 Determination of Nickel in Foods 3. Sensory Inspection

Foreword I 1. Scope 2. Normative References 3. Sensory Inspection 4. Physical and Chemical Inspection