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欧盟修订橄榄油和橄榄果渣油特性及分析方法法规(EEC) No 2568/91,2016年12月4日生效

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【发布单位】 欧盟委员会
【发布文号】 (EU) 2016/2095
【发布日期】 2016-12-01
【解读】 2016年12月1日,欧盟委员会发布通告,就橄榄油和橄榄果渣油的特性及分析方法,修订了法规(EEC) No 2568/91。本法规修订内容主要涉及橄榄油的质量特性、纯度特性以及油菜甾醇、δ-7-豆甾醇对于原生橄榄油和初榨橄榄油的决策树分析等。本法规2016年12月4日生效,适用于所有欧盟成员国。

THE EUROPEAN COMMISSION,

Having regard to the Treaty on the Functioning of the European Union,

Having regard to Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007 (1), and in particular Article 75(2) thereof,

Whereas:

(1)

Commission Regulation (EEC) No 2568/91 (2) defines the physico-chemical and organoleptic characteristics of olive oil and olive-pomace oil and lays down methods of assessing those characteristics. Those methods and the limit values for the characteristics of oils are regularly updated on the basis of the opinion of chemical experts and in line with the work carried out within the International Olive Council (IOC).

(2)

In order to ensure the implementation at Union level of the most recent international standards established by the IOC, the limit values for fatty acid ethyl ester, heptadecanoic, heptadecenoic, eicosenoic acids and the specific extinction coefficient at wavelength 270 nm laid down in Annex I to Regulation (EEC) No 2568/91 should be adjusted. At the same time, in order to ensure consistency with the presentation of purity and quality parameters of the IOC standard, that presentation should be reflected in that Annex.

(3)

Regulation (EEC) No 2568/91 should therefore be amended accordingly,

HAS ADOPTED THIS REGULATION:

Article 1

Annex I to Regulation (EEC) No 2568/91 is replaced by the text set out in the Annex to this Regulation.

Article 2

This Regulation shall enter into force on the third day following that of its publication in the Official Journal of the European Union.

This Regulation shall be binding in its entirety and directly applicable in all Member States.

Done at Brussels, 26 September 2016.

For the Commission

The President

Jean-Claude JUNCKER

 

ANNEX

ANNEX I

OLIVE OIL CHARACTERISTICS

Quality characteristics

Category

Acidity

(%) (*)

Peroxide índex

mEq O2/kg (*)

K232 (*)

K268 or K270 (*)

Delta-K (*)

Organoleptic evaluation

Fatty acid ethyl esters

mg/kg (*)

Median of defect (Md) (*)

Fruity median (Mf) (*)

1.

Extra virgin olive oil

≤ 0,8

≤ 20

≤ 2,50

≤ 0,22

≤ 0,01

Md = 0

Mf > 0

≤ 35

2.

Virgin olive oil

≤ 2,0

≤ 20

≤ 2,60

≤ 0,25

≤ 0,01

Md ≤ 3,5

Mf > 0

3.

Lampante olive oil

> 2,0

Md > 3,5 (1)

4.

Refined olive oil

≤ 0,3

≤ 5

≤ 1,25

≤ 0,16

5.

Olive oil composed of refined and virgin olive oils

≤ 1,0

≤ 15

≤ 1,15

≤ 0,15

6.

Crude olive-pomace oil

7.

Refined olive-pomace oil

≤ 0,3

≤ 5

≤ 2,00

≤ 0,20

8.

Olive-pomace oil

≤ 1,0

≤ 15

≤ 1,70

≤ 0,18

Purity characteristics

Category

Fatty acid content (2)

Total transoleic isomers

(%)

Total translinoleic + translinolenic isomers

(%)

Stigmastadienes

mg/kg (3)

Difference: ECN42 (HPLC) and ECN42

(theoretical calculation)

2-glyceril monopalmitate

(%)

Myristic

(%)

Linolenic

(%)

Arachidic

(%)

Eicosenoic

(%)

Behenic

(%)

Lignoceric

(%)

1.

Extra virgin olive oil

≤ 0,03

≤ 1,00

≤ 0,60

≤ 0,50

≤ 0,20

≤ 0,20

≤ 0,05

≤ 0,05

≤ 0,05

≤ 0,2

≤ 0,9 if total palmitic acid % ≤ 14 %

≤ 1,0 if total palmitic acid % > 14 %

2.

Virgin olive oil

≤ 0,03

≤ 1,00

≤ 0,60

≤ 0,50

≤ 0,20

≤ 0,20

≤ 0,05

≤ 0,05

≤ 0,05

≤ 0,2

≤ 0,9 if total palmitic acid % ≤ 14 %

≤ 1,0 if total palmitic acid % > 14 %

3.

Lampante olive oil

≤ 0,03

≤ 1,00

≤ 0,60

≤ 0,50

≤ 0,20

≤ 0,20

≤ 0,10

≤ 0,10

≤ 0,50

≤ 0,3

≤ 0,9 if total palmitic acid % ≤ 14 %

≤ 1,1 if total palmitic acid % > 14 %

4.

Refined olive oil

≤ 0,03

≤ 1,00

≤ 0,60

≤ 0,50

≤ 0,20

≤ 0,20

≤ 0,20

≤ 0,30

≤ 0,3

≤ 0,9 if total palmitic acid % ≤ 14 %

≤ 1,1 if total palmitic acid % > 14 %

5.

Olive oil composed of refined and virgin olive oils

≤ 0,03

≤ 1,00

≤ 0,60

≤ 0,50

≤ 0,20

≤ 0,20

≤ 0,20

≤ 0,30

≤ 0,3

≤ 0,9 if total palmitic acid % ≤ 14 %

≤ 1,0 if total palmitic acid % > 14 %

6.

Crude olive-pomace oil

≤ 0,03

≤ 1,00

≤ 0,60

≤ 0,50

≤ 0,30

≤ 0,20

≤ 0,20

≤ 0,10

≤ 0,6

≤ 1,4

7.

Refined olive-pomace oil

≤ 0,03

≤ 1,00

≤ 0,60

≤ 0,50

≤ 0,30

≤ 0,20

≤ 0,40

≤ 0,35

≤ 0,5

≤ 1,4

8.

Olive-pomace oil

≤ 0,03

≤ 1,00

≤ 0,60

≤ 0,50

≤ 0,30

≤ 0,20

≤ 0,40

≤ 0,35

≤ 0,5

≤ 1,2

 

Category

Sterols composition

Total sterols

(mg/kg)

Erythrodiol and uvaol

(%) (**)

Waxes mg/kg

(**)

Cholesterol

(%)

Brassicasterol

(%)

Campesterol (4)

(%)

Stigmasterol

(%)

App β–sitosterol

(%) (5)

Delta-7-stigmastenol (4)

(%)

1.

Extra virgin olive oil

≤ 0,5

≤ 0,1

≤ 4,0

< Camp.

≥ 93,0

≤ 0,5

≥ 1 000

≤ 4,5

C42 + C44 + C46 ≤ 150

2.

Virgin olive oil

≤ 0,5

≤ 0,1

≤ 4,0

< Camp.

≥ 93,0

≤ 0,5

≥ 1 000

≤ 4,5

C42 + C44 + C46 ≤ 150

3.

Lampante olive oil

≤ 0,5

≤ 0,1

≤ 4,0

≥ 93,0

≤ 0,5

≥ 1 000

≤ 4,5 (6)

C40 + C42 + C44 + C46 ≤ 300 (6)

4.

Refined olive oil

≤ 0,5

≤ 0,1

≤ 4,0

< Camp.

≥ 93,0

≤ 0,5

≥ 1 000

≤ 4,5

C40 + C42 + C44 + C46 ≤ 350

5.

Olive oil composed of refined and virgin olive oils

≤ 0,5

≤ 0,1

≤ 4,0

< Camp.

≥ 93,0

≤ 0,5

≥ 1 000

≤ 4,5

C40 + C42 + C44 + C46 ≤ 350

6.

Crude olive-pomace oil

≤ 0,5

≤ 0,2

≤ 4,0

≥ 93,0

≤ 0,5

≥ 2 500

> 4,5 (7)

C40 + C42 + C44 + C46 > 350 (7)

7.

Refined olive-pomace oil

≤ 0,5

≤ 0,2

≤ 4,0

< Camp.

≥ 93,0

≤ 0,5

≥ 1 800

> 4,5

C40 + C42 + C44 + C46 > 350

8.

Olive-pomace oil

≤ 0,5

≤ 0,2

≤ 4,0

< Camp.

≥ 93,0

≤ 0,5

≥ 1 600

> 4,5

C40 + C42 + C44 + C46 > 350

Notes:

(a)

The results of the analyses must be expressed to the same number of decimal places as used for each characteristic. The last digit must be increased by one unit if the following digit is greater than 4.

(b)

If just a single characteristic does not match the values stated, the category of an oil can be changed or the oil declared impure for the purposes of this Regulation.

(c)

If a characteristic is marked with an asterisk (*), referring to the quality of the oil, this means the following: —for lampante olive oil, it is possible for both the relevant limits to be different from the stated values at the same time, — for virgin olive oils, if at least one of these limits is different from the stated values, the category of the oil will be changed, although they will still be classified in one of the categories of virgin olive oil.

(d)

If a characteristic is marked with two asterisks (**), this means that for all types of olive-pomace oil, it is possible for both the relevant limits to be different from the stated values at the same time.

Appendix

DECISION TREE

Campesterol decision tree for virgin and extra virgin olive oils:

Image

The other parameters shall comply with the limits fixed in this Regulation.

Delta-7-stigmastenol decision tree for:

Extra virgin and virgin olive oils

Image

The other parameters shall comply with the limits fixed in this Regulation.

Olive-pomace oils (crude and refined)

Image

 

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