GB/T 1534-2026Peanut oil (English PDF)

Foreword

This document was issued on 28 January 2026 by the State Administration for Market Regulation and the Standardization Administration of the People's Republic of China, and has been in force since 1 August 2026. It was drafted in accordance with GB/T 1.1-2020, Directives for standardization - Part 1: Rules for the structure and drafting of standardizing documents.

This document specifies technical requirements relating to food quality. For food safety requirements, the relevant laws, regulations, policies and food safety standards apply.

This document replaces GB/T 1534-2017, Peanut oil. Besides structural adjustments and editorial changes, the main technical changes are: the terms and definitions of peanut oil and high oleic peanut oil have been added (see 3.1 and 3.2); the classification has been changed (see Clause 4); the relative density and fatty acid composition clause has been revised and the relative density and fatty acid composition of high oleic peanut oil has been added (see Clause 5).

A requirement for solvent residue in pressed crude peanut oil has been added (see 6.1); the unit and the corresponding value of the peroxide value have been changed (see 6.1 and 6.2); the description of the result of the heating test at 280 °C for grade 1 pressed peanut oil has been revised (see 6.2); the food safety requirements clause has been deleted (6.3 of the 2017 edition); the judgment rules have been changed (see 8.4); the labelling clause has been changed (see Clause 9); and the packaging, storage, transportation and sale clause has been amended (see Clause 10).

This document was proposed by the National Food and Strategic Reserves Administration and is under the jurisdiction of the National Technical Committee on Standardization of Grain and Oil (SAC/TC 270).

Release history: first published in 1986 as GB/T 1534-1986, revised for the first time in 2003 and for the second time in 2017; this is the third revision. Classification: ICS 67.200.10, CCS X 14.

1 Scope

This document defines the terms and definitions of peanut oil, specifies its classification, relative density and fatty acid composition, quality requirements, inspection rules, labelling, packaging, storage, transportation and sale, and describes the corresponding inspection methods.

This document applies to crude peanut oil and to the finished product of peanut oil. The quality indexes for crude peanut oil apply only to the trade of crude peanut oil.