See the OIL REFINING MACHINE quality inspection report
Through the Oil refining machine understanding of the main physical and chemical indicators of olive oil can also be a good identification of the authenticity of olive oil and the pros and cons. According to the International Oil refining machine Olive Oil Council of the olive oil and olive pomace oil trade standards, olive oil ultraviolet spectrophotometric analysis method and the people's Republic of olive oil, olive pomace oil professional standards, the main physical and chemical indicators of olive oil Including acid value, peroxide value, fatty acid composition and UV absorbance. Usually, foreign formal olive oil manufacturers will be issued with each batch of olive oil once the batch of quality inspection report.
Oil refining machine Acidity is a measure of the proportion of free fatty acids per hundred grams of fat. Free fatty acids, also known as free fatty acids, are the "restless" fat component of the oil. Acidity High easily lead to oxidation, leading to rancidity, not edible. The Oil refining machine International Olive Oil Council and EU standards show that oleic acid content of virgin olive oil is less than 0.8 and native olive oil is less than 2.0. Therefore, the special grade olive oil and native olive oil acidity is the natural acidity, and refined olive oil acidity is artificial intervention acidity. The Oil refining machine quality of olive oil, from the natural acidity point of view, of course, the lower the better.
Oil refining machine Peroxide (Peroxide), refers to the total lipid in the peroxide content. Peroxide value is the oxidation of oil and oxygen in the air produced by the oxidation of hydrogen peroxide, is the primary product of auto-oxidation of fat, it is highly active, can continue to change rapidly, broken down into aldehydes and ketones and oxides, Resulting in oil rancidity deterioration. Thus, hydroperoxides are indicative of the degree of initial oxidation of the oil. Hydroperoxide harmful to human health, excessive peroxide value of the oil can not eat.
Oil refining machine tandards are usually expressed in Oil refining machine millimoles (m mol / kg), while the International Olive Oil Council and the European Union (meq O2 / kg) to represent. The level of acidity of extraordinarily native and native olive oils should be less than 20 (meq O2 / kg, international), or 10 (m mol / kg, domestic) according to international and national standards, with refined olive oil less than 5 (international and domestic ). As with Oil refining machine acidity, if the peroxide value on the quality report is too low, the product is not classified as extra virgin olive oil or native olive oil. If the peroxide value is higher than the standard means that the product stored for too long, olive oil has begun to deteriorate.
Oil refining machine Absorbency in ultra-voilet (Absorbency in ultra-voilet), refers to the oil at different wavelengths of ultraviolet radiation under the spectral value. The UV spectrophotometric determination of olive oil is useful for understanding the quality, storage status and changes of olive oil. It usually indicates the level of olive oil and preservation capacity. "The People's Republic of olive oil, olive pomace oil professional standards" does not have the relevant UV absorbance standards, therefore, some dealers deliberately conceal this test results. The following table shows the UV absorbance standards of the International Olive Oil Council:
Oil Refining Machine
Through the Oil refining machine understanding of the main physical and chemical indicators of olive oil can also be a good identification of the authenticity of olive oil and the pros and cons. According to the International Oil refining machine Olive Oil Council of the olive oil and olive pomace oil trade standards, olive oil ultraviolet spectrophotometric analysis method and the people's Republic of olive oil, olive pomace oil professional standards, the main physical and chemical indicators of olive oil Including acid value, peroxide value, fatty acid composition and UV absorbance. Usually, foreign formal olive oil manufacturers will be issued with each batch of olive oil once the batch of quality inspection report.
Oil refining machine Acidity is a measure of the proportion of free fatty acids per hundred grams of fat. Free fatty acids, also known as free fatty acids, are the "restless" fat component of the oil. Acidity High easily lead to oxidation, leading to rancidity, not edible. The Oil refining machine International Olive Oil Council and EU standards show that oleic acid content of virgin olive oil is less than 0.8 and native olive oil is less than 2.0. Therefore, the special grade olive oil and native olive oil acidity is the natural acidity, and refined olive oil acidity is artificial intervention acidity. The Oil refining machine quality of olive oil, from the natural acidity point of view, of course, the lower the better.
Oil refining machine Peroxide (Peroxide), refers to the total lipid in the peroxide content. Peroxide value is the oxidation of oil and oxygen in the air produced by the oxidation of hydrogen peroxide, is the primary product of auto-oxidation of fat, it is highly active, can continue to change rapidly, broken down into aldehydes and ketones and oxides, Resulting in oil rancidity deterioration. Thus, hydroperoxides are indicative of the degree of initial oxidation of the oil. Hydroperoxide harmful to human health, excessive peroxide value of the oil can not eat.
Oil refining machine tandards are usually expressed in Oil refining machine millimoles (m mol / kg), while the International Olive Oil Council and the European Union (meq O2 / kg) to represent. The level of acidity of extraordinarily native and native olive oils should be less than 20 (meq O2 / kg, international), or 10 (m mol / kg, domestic) according to international and national standards, with refined olive oil less than 5 (international and domestic ). As with Oil refining machine acidity, if the peroxide value on the quality report is too low, the product is not classified as extra virgin olive oil or native olive oil. If the peroxide value is higher than the standard means that the product stored for too long, olive oil has begun to deteriorate.
Oil refining machine Absorbency in ultra-voilet (Absorbency in ultra-voilet), refers to the oil at different wavelengths of ultraviolet radiation under the spectral value. The UV spectrophotometric determination of olive oil is useful for understanding the quality, storage status and changes of olive oil. It usually indicates the level of olive oil and preservation capacity. "The People's Republic of olive oil, olive pomace oil professional standards" does not have the relevant UV absorbance standards, therefore, some dealers deliberately conceal this test results. The following table shows the UV absorbance standards of the International Olive Oil Council:
Oil Refining Machine