China's national standard system for edible oils includes general safety standards (such as GB 2716-2018), classification oil standards (such as GB/T 1534 peanut oil) and testing method standards (such as GB 5009 series), covering quality, safety and process requirements. The testing methods involve key indicators such as acid value and peroxide value.
National Standard System for Edible Oils
General Safety Standards.
GB 2716-2018 "National Food Safety Standard Vegetable Oil": Core standard, specifies limit indicators such as acid value (≤3mg/g), peroxide value (≤0.25g/100g), benzopyrene (≤10μg/kg), etc., applicable to all vegetable crude oils and refined oils.
GB 2762-2022 "Limits of Contaminants in Food": Clearly defines the limits of contaminants such as aflatoxin B1 (peanut oil ≤20μg/kg) and lead (≤0.1mg/kg).
Classification of oil standards.
Peanut oil (GB/T 1534-2017), soybean oil (GB/T 1535-2017), rapeseed oil (GB/T 1536-2021), etc. have their own standards to regulate raw materials, processes and quality indicators.
Special oils such as blended oil (GB/T 40851) and olive oil (GB/T 23347-2021) also have corresponding standards.
Process and transportation standards.
GB 8955-2016: stipulates the hygienic standards for vegetable oil production and requires enterprises to establish a quality traceability system.
GB 44917-2024: implemented in February 2025, standardizes the hygienic requirements for bulk transport containers and prohibits mixing with non-food containers.
Key testing methods
Physical and chemical index testing.
Acid value (GB 5009.229-2016): Potentiometric titration method is used to determine the free fatty acid content, reflecting the freshness of the oil.
Peroxide value (GB 5009.227-2016): Iodine titration method is used to detect the degree of oxidation of the oil.
Contaminant detection.
Aflatoxin B1 (GB 5009.22-2016): High performance liquid chromatography, detection limit 0.1μg/kg.
Benzopyrene (GB 5009.27): Determination of carcinogens produced by high temperature processing.
Sensory and rapid detection.
The quality is preliminarily judged by sensory indicators such as color, smell, and transparency.
New technologies such as near-infrared spectroscopy and electronic nose are used to quickly screen acid value and oxidation products.
Purchase and use recommendations
Label identification: Look for the "GB/T" or "GB" standard number, and give priority to pressing technology and first-grade oil.
Storage requirements: Store away from light, use up within 3 months after opening, and frying oil with an acid value exceeding 5mg/g must be discarded.
