1.1 本规程涵盖了感官评估前散装取样、处理和制备食用植物油（室温下的液体）的推荐程序。 1.2 该做法与ASTM STP 433、ASTM手册26和ASTM STP 758中提供的背景信息一致。应咨询这些信息以获得补充指导。 1.3 以国际单位制表示的值应视为标准值。括号中给出的值仅供参考。 1.4 本标准并不旨在解决与其使用相关的所有安全问题（如有）。 本标准的使用者有责任在使用前建立适当的安全、健康和环境实践，并确定监管限制的适用性。 1.5 本国际标准是根据世界贸易组织技术性贸易壁垒（TBT）委员会发布的《国际标准、指南和建议制定原则决定》中确立的国际公认标准化原则制定的。 =====意义和用途====== 4.1 本规程旨在供石油加工厂或研究实验室使用，由经过培训的感官小组进行评估，或供质量控制（QC）和质量保证（QA）人员使用，用于从油罐车、汽车或任何其他散装运输容器中取样，或供两者使用。 4.2 本规程的一致使用将为所有感官、化学和物理分析提供代表性样品，并将保护油免受氧化。 4.3 本规程的目的是确保从取样时到评估时，样品能代表样品来源，并在此期间保护油品质量。 4.4 该实践既不涉及评估和缩放技术，也不涉及固体脂肪的取样、处理和制备。

1.1 This practice covers the recommended procedures for bulk sampling, handling, and preparing edible vegetable oil (liquid at room temperature) prior to sensory evaluation. 1.2 This practice is consistent with the background information presented in ASTM STP 433, ASTM Manual 26, and ASTM STP 758. These should be consulted for supplemental guidance. 1.3 The values stated in SI units are to be regarded as standard. The values given in parentheses are for information only. 1.4 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use. 1.5 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee. ====== Significance And Use ====== 4.1 This practice is designed for use by the oil processor or research laboratory for evaluation by a trained sensory panel, or for use by quality control (QC) and quality assurance (QA) personnel for sampling from a tank truck, car, or any other bulk transportation container, or by both. 4.2 The consistent use of this practice will provide representative samples for all sensory, chemical and physical analyses and will protect the oil from oxidation. 4.3 The objective of this practice is to ensure that the sample is representative of the sample source from the time of sampling until the time of evaluation and to protect oil quality during that time. 4.4 This practice addresses neither evaluation and scaling techniques, nor the sampling, handling, and preparing of solid fats.