This standard specifies two methods for the determination of peroxide value in food: titration and potentiometric titration. The first method of this standard is applicable to edible animal and vegetable oils, edible oil products, and foods made from plant foods such as wheat flour, grains, and nuts through frying, puffing, baking, modulation, and frying. And foods made from animal foods through quick-freezing, drying, pickling and other processing techniques; the second method is suitable for animal and vegetable oils and margarine, and the measurement range is 0 g/100 g~0.38 g/100 g . This standard does not apply to the determination of embedded fat products such as non-dairy creamer.
GB 5009.227-2016 history
2023GB 5009.227-2023 National Food Safety Standard Determination of Peroxide Value in Foods
2016GB 5009.227-2016 Determination of Peroxide Value in Food Safety National Standards
2005GB/T 5538-2005 Animal and vegetable fats and oils.Determination of peroxide value
2003GB/T 5009.37-2003 Method for analysis of hygienic standard of edible oils
1996GB/T 5009.37-1996 Analytical method of hygienic standard for edible vegetable oil
1995GB/T 5538-1995 Oils and fats--Determination of peroxide value
GB 5009.227-2016 Determination of Peroxide Value in Food Safety National Standards has been changed from GB/T 5538-2005 Animal and vegetable fats and oils.Determination of peroxide value.
GB 5009.227-2016 Determination of Peroxide Value in Food Safety National Standards has been changed from SN/T 0801.3-2011 Animal and vegetable fats and oils for export.Determination of peroxide value .