Key indicators of plant oil
The peroxide value. Edible plant oil peroxide value increased, indicating that the degree of oxidation of vegetable oil plant increased, will lead to fat oxidation inferior,produce low molecular aldehydes and ketones much harmful to the human body,reduce the nutritional value of vegetable oil. "Food sanitation standard" provisions ofplant oil peroxide value should be less than 0.25g/100g.
The acid value. The acid value is an important health indicators of food oil processing acid value, increase food in vegetable oil, can cause fat fission, lower digestivefunction of normal human nutrition value, seriously inferior oil will produce harmful substances. "The provisions of acid value should be less than 3mg/g of ediblevegetable oil health standard".
Residual oil extraction solvent. The production of edible vegetable oil leachingprocess of oil extraction solvent containing trace, is mainly the alkanes mainly sixcarbon, some of the ingredients (such as benzene) has promoting effect on leukemia.Oil extraction solvent residue is an important health indicators of edible vegetable oil,edible vegetable oil "standard" hygiene regulations should be less than 50mg/kg, and the one or two grade soybean oil requirements may not be detected.
Heating test. Heating test is a convenient method for identification of edible vegetable oil refining degree. The project failed, the oil may be crude oil (crude oil), may also berefining level is not high, has not yet reached the standard of hygiene is not ediblevegetable oil must not be in the market.