Differences And The Revised Proposals On The Current Standards Of Edible Vegetable Oil

Fat is one of the seven essential nutrients. And edible vegetable oil, whose qualityand safety affect human life directly, is the main source of edible fat for humans.Thestandards for edible vegetable oil are basic to its quality and safety supervision.This researchaim at finding the differences among the green food and pollution-free food standards,CACstandards and the national standards by comparing systematically so that providing scientificreferences for the next revision. The main results are as follows:(1) The national standards provide more detailed parameters on edible vegetable oilthan the pollution-free and green food standards.All the parameters on edible vegetable oilprovided by the pollution-free food standards are included in both the national standards andthe green food standards.And the sensory parameters on edible vegetable oil provided by thenational standards are more detailed than by the pollution-free food and green foodstandards.The national standards also provide detailed parameters value for grading pressedoil and extracted oil. The characteristic indexes provided by the three standards have certaindifferences,.But seven kinds of edible vegetable oil, just like peanut oil, soybean oil, corn oiland etc, have the same characterized index value, while the rest have some deviations.(2)The amount and the limit value of safety and hygiene parameter provided by the greenfood standards is more stringent than by the national standards， especially on foodadditives.But the national standards and green food standards have coherent requirementsabout pesticide residue for all kinds of edible vegetable oils. On the contrary, thepollution-free food standards don’t impose the limit of pesticide residue.(3) The number of parameters in the national standards differs from that of CAC. Thenational standards provide15items, while CAC provide17items, in which12items are thesame.Compared with CAC, the national standards have no provision for the parameters suchas soap content (except sesame oil), iron, copper, demethy lation of sterols and tocopherolsfor the secondary finished edible vegetable oil, while CAC doesn’t set the indicators oftransparency, smoke point and solvent residue.(4) CAC provide two parameters for pollutants and harmful materials, while thenational standards provide four parameters, adding Aflatoxin B1and Benzo (a) pyrene as compared with the former.18additives are provided by the national standards while11additives are provided by CAC,in which7species are as same as the national standards’. Butfor5species from the7ones, the limit value by CAC is more lower than by the nationalstandards.30and19kinds of pesticide residues have been permitted by the national standardsand CAC respectively, in which19parameters by the national standards and15parameters byCAC are mainly for controlling the pesticide residues of cottonseed oil(5) On the basis of comprehensive comparison, five opinions and suggestions are putforward to revising the standards for edible vegetable oil, which will enhance the safety levelof edible vegetable oil in China...