GB/T 11762-2006Rapeseed (English PDF)

1 Scope

This document defines the terms and definitions for rapeseed, specifies its classification, quality requirements, inspection rules, labeling, packaging, transportation, and storage, and describes the corresponding inspection methods.

This document applies to commercial rapeseed.

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 5009.3 National food safety standard - Determination of moisture content in food

GB 5009.168 National food safety standard - Determination of fatty acids in food

GB/T 5490 Inspection of grain and oils - General rules

GB/T 5491 Inspection of grain and oil seeds - Sampling and dividing

GB/T 5492 Inspection of grain and oils - Identification of colour, odour and taste of grain and oilseeds

GB/T 5494 Inspection of grain and oils - Determination of foreign matter and unsound kernels of grain and oilseeds

GB/T 5497 Inspection of grain and oils - Determination of moisture content of grain and oilseeds

GB/T 14488.1 Oilseeds - Determination of oil content

NY/T 1582 Rapeseed - Determination of glucosinolates content - Method using high-performance liquid chromatography

3 Terms and definitions

For the purpose of this document, the following terms and definitions apply.

3.1

3.5 erucic acid content

Percentage of erucic acid (cis-13-enoic acid) in the fatty acids of rapeseed oil.

3.6 oleic acid content

Percentage content of oleic acid (cis-octadecanoic acid) in the fatty acids of rapeseed oil.

3.7 glucosinolate content

Content of glucosinolates in rapeseed, expressed as micromoles of glucosinolates per gram of oilseed cake (moisture content calculated at 8.5 %).

3.8 double-low rapeseed

Rapeseed with an erucic acid content of no more than 3.0 % in its fatty acids and a glucosinolate content of no more than 35.0 µmol/g in its oilseed cake (or press cake).

3.9 high-oleic acid rapeseed

Rapeseed with an oleic acid content of no less than 72.0 % of its total fatty acids.

4 Classification

Based on the content of erucic acid, glucosinolates, and oleic acid, rapeseed is classified into common rapeseed, double-low rapeseed, and high-oleic acid rapeseed.

5 Quality requirements

5.1 The quality indicator requirements for common rapeseed are shown in Table 1.

Table 1 -- Quality requirements for common rapeseed

5.2 The quality indicator requirements for double-low rapeseed are shown in Table 2.

Table 2 -- Quality requirements for double-low rapeseed

5.3 The quality indicator requirements for high-oleic acid rapeseed are shown in Table

3.

Table 3 -- Quality requirements for high-oleic acid rapeseed

6 Inspection methods

6.1 Sampling and dividing. Perform according to GB/T 5491.

6.2 Inspection of color and odor. Perform according to GB/T 5492.

6.3 Inspection of impurity content, sprouted kernel content, and mouldy kernel content.

Perform according to GB/T 5494.

7 Inspection rules

7.1 General inspection rules shall be implemented in accordance with GB/T 5490.

7.2 Inspection batches shall consist of rapeseed of the same type, origin, harvest year, transportation unit, and storage unit.

8 Labeling and marking

The product name, quality grade, origin, and harvest year shall be labeled on the packaging or accompanying documents. Labeling of genetically modified rapeseed shall be carried out in accordance with relevant national regulations.

9 Packaging, transportation, and storage