GOST R 51487-99 PDF
Name in English:
GOST R 51487-99
Name in Russian:
ГОСТ Р 51487-99
Vegetable oils and animal fats. Method for determination of peroxide value
Full title and description
GOST R 51487-99 — Масла растительные и жиры животные. Метод определения перекисного числа (Animal and vegetable fats and oils — Method for determination of peroxide value). The standard specifies a wet-chemical titrimetric method for determining the peroxide (peroxyl) value of vegetable oils and animal fats to assess oxidative state and quality control.
Abstract
This national Russian standard (GOST R 51487-99) defines reagents, apparatus, sampling references and a titration procedure (acetate/iso-octane or chloroform solvent, potassium iodide reaction and sodium thiosulfate titration with starch end-point) to determine peroxide value expressed in milliequivalents (meq) or mg-equivalents per kilogram of fat/oil. It is intended for laboratory quality control of edible and technical fats and oils.
General information
- Status: Withdrawn / cancelled from national application (document recorded as revoked from 01 September 2025).
- Publication date: Approved 22 December 1999; date of introduction / entry into force: 01 January 2001.
- Publisher: Gosstandart of Russia (state standard body; Federal Agency on Technical Regulating and Metrology / Rosstandart).
- ICS / categories: 67.200.10 — Animal and vegetable fats and oils (Edible oils and fats).
- Edition / version: Original national standard designation GOST R 51487-99 (1999). Introduced as a GOST R standard in 2001.
- Number of pages: 8 pages (typical published text length).
Scope
The standard applies to vegetable oils and animal fats and establishes a laboratory method for determining peroxide value (indicator of primary lipid oxidation). It includes requirements for sampling references, reagents (e.g., glacial acetic acid, iso-octane or chloroform, potassium iodide, sodium thiosulfate), apparatus and the titration procedure, plus recommended sample storage and handling to avoid secondary oxidation. The method is intended for routine quality control, specification testing and regulatory testing where referenced.
Key topics and requirements
- Definition and expression of peroxide value (units and calculation approach).
- Required reagents and solvent mixture (acetic acid/iso-octane or chloroform alternatives) and their grade requirements.
- Titration procedure: reaction with potassium iodide, liberation of iodine, titration with sodium thiosulfate using starch as indicator; timing and mixing instructions.
- Sample mass selection and weighing accuracy tables depending on expected peroxide range.
- Sample storage and handling: dark glass, refrigerated, limits on storage time before analysis to prevent changes in peroxide value.
- Normative references and cross-references to sampling and glassware standards used in measurements.
Typical use and users
Used by food and edible-oil industry quality-control laboratories, independent testing laboratories, regulatory authorities, research institutions and manufacturers of fats and oils to monitor primary oxidation, batch release, shelf-life assessment and compliance with product specifications. Laboratories may use it where a national GOST method is required or referenced in procurement/specifications.
Related standards
Commonly referenced documents and related standards include national GOST sampling and reagent standards cited in the method (examples: GOST 5471 for sampling of vegetable oils, GOST methods for reagents and glassware), earlier USSR standards on peroxide number (e.g., GOST 26593 series) and international/industry methods for peroxide value (ISO and AOCS methods) used for cross-reference and harmonization.
Keywords
peroxide value; peroxide number; oils; fats; vegetable oils; animal fats; titration; potassium iodide; sodium thiosulfate; quality control; GOST R 51487-99.
FAQ
Q: What is this standard?
A: GOST R 51487-99 is a Russian national standard specifying a titrimetric method to determine the peroxide (oxidation) value of vegetable oils and animal fats.
Q: What does it cover?
A: It covers reagents, apparatus, sample preparation and a step-by-step titration procedure (reaction with potassium iodide and titration of liberated iodine with sodium thiosulfate) for measurement of peroxide value, plus sample handling and normative references.
Q: Who typically uses it?
A: Food and oil/fat industry QC labs, testing laboratories, manufacturers, research institutes and regulatory bodies that require or reference a GOST method for peroxide determination.
Q: Is it current or superseded?
A: The standard has been recorded as revoked/cancelled from national application (revocation recorded from 01 September 2025). Users should check current national or EAEU technical regulations and any newer GOST or interstate standards for the accepted method before use.
Q: Is it part of a series?
A: It belongs to standards in the field of edible oils and fats (ICS 67.200.10) and is associated with other GOST/GOST R methods for oil and fat analysis and sampling (sampling standards, reagent standards and related test methods).
Q: What are the key keywords?
A: Peroxide value, peroxide number, titration, oils, fats, potassium iodide, sodium thiosulfate, GOST R 51487-99.