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This standard is drafted in accordance with the rules given in GB/T 1.1-2009.
This standard replaces GB 8235-2008 Flaxseed oil. The following main technical changes have been made with respect to GB 8235-2008:
——The scope is modified (see clause 1; clause 1 of Edition 2008);
——Some normative references are modified (see clause 2; clause 2 of Edition 2008);
——Some terms and definitions are modified (see 3.1 and 3.2; 3.1 and 3.3 of Edition 2008);
——The term and definition of "finished product of flaxseed oil” are added (see 3.3);
——Some terms and definitions are deleted (see 3.2, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9, 3.10, 3.11, 3.12, 3.13, 3.14, 3.15, 3.16, 3.17, 3.18, 3.19 and 3.20 of Edition 2008);
——The classification is modified (see clause 4; clause 4 of Edition 2008);
——The quality requirements are modified (see 5.1 and 5.2; 5.1 and 5.2 of Edition 2008);
——The sales requirements are added (see 9.4).
This standard was proposed by the National Food and Strategic Reserves Administration.
This standard is under the jurisdiction of SAC/TC 270 National Technical Committee on Grain and Oils of Standardization Administration of China.
The previous editions of this standard are as follows:
——GB/T 8235-1987 and GB/T 8235-2008.
Flaxseed oil
1 Scope
This standard specifies the terms and definitions, classification, quality requirements, inspection methods and rules, labeling and identification, as well as packaging, storage, transport and sale of flaxseed oil.
This standard is applicable to crude flaxseed oil and finished product of flaxseed oil. The quality indexes of crude flaxseed oil are only applicable to the trade of crude flaxseed oil.
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 191 Packaging - Pictorial marking for handling of goods
GB/T 5009.37 Method for analysis of hygienic standard of edible oils
GB 5009.168 National food safety standard - Determination of fatty acid in foods
GB 5009.229 National food safety standard - Determination of acid value in foods
GB 5009.236 National food safety standard - Animal and vegetable fats and oils - Determination of moisture and volatile matter
GB/T 5490 Inspection of grain and oils - General rules
GB/T 5524 Animal and vegetable fats and oils - Sampling
GB/T 5525 Vegetable fats and oils - Method for identification of transparency, odor and flavor
GB/T 5526 Inspection of vegetable oils - Methods for determination of specific gravity
GB/T 5527 Animal and vegetable fats and oils - Determination of refractive index
GB/T 5532 Animal and vegetable fats and oils - Determination of iodine value
GB/T 5534 Animal and vegetable oils and fats－Determination of saponification value
GB 7718 National food safety standard - General standard for the labeling of prepackaged foods
GB/T 15688 Animal and vegetable fats and oils - Determination of insoluble impurities content
GB/T 17374 Sales package of edible vegetable oil
GB 28050 National food safety standard - General rules for nutrition labeling of prepackaged foods
GB/T 30354 Criterion for bulk transportation of edible vegetable oils
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3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
flaxseed oil
oils made from flaxseed
3.2
crude flaxseed oil
flaxseed oil obtained from flaxseed by squeezing, leaching and other ways that meets the crude oil quality indexes in this standard and national food safety standards and is not directly edible
3.3
finished product of flaxseed oil
edible oil products made from flaxseed or crude flaxseed oil that meet the finished oil quality indexes in this standard and national food safety standards
4 Classification
Flaxseed oil is classified into crude flaxseed oil and finished product of flaxseed oil.
5 Quality requirements
5.1 Basic composition and main physical parameters
See Table 1 for basic composition and main physical parameters of flaxseed oil.
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Table 1 Basic composition and main physical parameters of flaxseed oil
Item Index
Refractive index (n20) 1.4785~1.4840
Relative density ( )
0.9276~0.9382
Iodine value (counted by I2) /(g/100g) 165~208
Saponification value (counted by KOH)/(mg/g) 188~195
Main fatty acid composition/%
Palmitic acid (C16:0) 3.7~7.9
Stearic acid (C18:0) 2.0~7.0
Oleic acid (C18:1) 9.5~30.0
Linoleic acid (C18:2) 10.0~20.0
α-linolenic acid (C18:3) 45.0~70.0
5.2 Quality indexes
5.2.1 Quality index of crude flaxseed oil
See Table 2 for the quality index of crude flaxseed oil.
Table 2 Quality index of crude flaxseed oil
Item Quality index
Odor and flavor With the odor and flavor inherent of crude flaxseed oil, and free from unpleasant odor
Content of moisture and volatile matter/% ≤ 0.50
Content of insoluble impurity/% ≤ 0.50
5.2.2 Quality index of finished product of flaxseed oil
See Table 3 for quality index of finished product of flaxseed oil.
Foreword i
1 Scope
2 Normative references
3 Terms and definitions
4 Classification
5 Quality requirements
6 Inspection methods
7 Inspection rules
8 Labeling and identification
9 Packaging, storage, transport and sale
