1、BSI Standards PublicationBS ISO 3527:2016Essential oil of parsley fruits (Petroselinum sativum Hoffm.)BS ISO 3527:2016 BRITISH STANDARDNational forewordThis British Standard is the UK implementation of ISO 3527:2016.The UK participation in its preparation was entrusted to Technical Committee AW/54,
2、Essential oils.A list of organizations represented on this committee can be obtained on request to its secretary.This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application. The British Standards Institution 2016.Publishe
3、d by BSI Standards Limited 2016ISBN 978 0 580 91684 7 ICS 71.100.60 Compliance with a British Standard cannot confer immunity from legal obligations.This British Standard was published under the authority of the Standards Policy and Strategy Committee on 30 April 2016.Amendments/corrigenda issued si
4、nce publicationDate T e x t a f f e c t e dBS ISO 3527:2016 ISO 2016Essential oil of parsley fruits (Petroselinum sativum Hoffm.)Huile essentielle de fruits de persil (Petroselinum sativum Hoffm.)INTERNATIONAL STANDARDISO3527Third edition2016-04-01Reference numberISO 3527:2016(E)BS ISO 3527:2016ISO
5、3527:2016(E)ii ISO 2016 All rights reservedCOPYRIGHT PROTECTED DOCUMENT ISO 2016, Published in SwitzerlandAll rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying
6、, or posting on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below or ISOs member body in the country of the requester.ISO copyright officeCh. de Blandonnet 8 CP 401CH-1214 Vernier, Geneva, SwitzerlandTel. +41 22 749 01 11F
7、ax +41 22 749 09 47copyrightiso.orgwww.iso.orgBS ISO 3527:2016ISO 3527:2016(E)Foreword iv1 Scope . 12 Normative references 13 Terms and definitions . 14 Requirements 14.1 Appearance 14.2 Colour 14.3 Odour . 24.4 Relative density at 20 C . 24.5 Refractive index at 20 C . 24.6 Optical rotation at 20 C
8、 24.7 Miscibility in 85 % ethanol (volume fraction) at 20 C 24.8 Acid value. 24.9 Ester value 24.10 Chromatographic profile 25 Additional information 35.1 Flashpoint 36 Sampling 37 Test methods . 37.1 Relative density at 20 C . 37.2 Refractive index at 20 C . 37.3 Optical rotation at 20 C 37.4 Misci
9、bility in 85 % ethanol (volume fraction) at 20 C 37.5 Acid value. 37.6 Ester value 37.7 Chromatographic profile 38 Packaging, labelling, marking and storage . 3Annex A (informative) Typical chromatograms of the analysis by gas chromatography of the essential oil of parsley fruits (Petroselinum sativ
10、um Hoffm.) . 4Annex B (informative) Flashpoint . 6Bibliography 7 ISO 2016 All rights reserved iiiContents PageBS ISO 3527:2016ISO 3527:2016(E)ForewordISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of prepa
11、ring International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in l
12、iaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.The procedures used to develop this document and those intended for its further maintenance are described in the ISO/IEC D
13、irectives, Part 1. In particular the different approval criteria needed for the different types of ISO documents should be noted. This document was drafted in accordance with the editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).Attention is drawn to the possibility that
14、 some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of any patent rights identified during the development of the document will be in the Introduction and/or on the ISO list of patent dec
15、larations received (see www.iso.org/patents).Any trade name used in this document is information given for the convenience of users and does not constitute an endorsement.For an explanation on the meaning of ISO specific terms and expressions related to conformity assessment, as well as information
16、about ISOs adherence to the WTO principles in the Technical Barriers to Trade (TBT) see the following URL: Foreword - Supplementary information.The committee responsible for this document is ISO/TC 54, Essential oils.This third edition cancels and replaces the second edition (ISO 3527:2000), of whic
17、h it constitutes a minor revision.iv ISO 2016 All rights reservedBS ISO 3527:2016INTERNATIONAL STANDARD ISO 3527:2016(E)Essential oil of parsley fruits (Petroselinum sativum Hoffm.)1 ScopeThis International Standard specifies certain characteristics of the essential oil of parsley fruits (Petroselin
18、um sativum Hoffm.), in order to facilitate assessment of its quality.2 Normative referencesThe following documents, in whole or in part, are normatively referenced in this document and are indispensable for its application. For dated references, only the edition cited applies. For undated references
19、, the latest edition of the referenced document (including any amendments) applies.ISO/TS 210, Essential oils General rules for packaging, conditioning and storageISO/TS 211, Essential oils General rules for labelling and marking of containersISO 212, Essential oils SamplingISO 279, Essential oils D
20、etermination of relative density at 20 C Reference methodISO 280, Essential oils Determination of refractive indexISO 592, Essential oils Determination of optical rotationISO 709, Essential oils Determination of ester valueISO 875, Essential oils Evaluation of miscibility in ethanolISO 1242, Essenti
21、al oils Determination of acid valueISO 11024 (all parts), Essential oils General guidance on chromatographic profiles3 Terms and definitionsFor the purposes of this document, the following terms and definitions apply.3.1essential oil of parsley fruitsessential oil obtained by steam distillation of t
22、he ripe fruits of cultivated parsley (Petroselinum sativum Hoffm.) of the Apiaceae familyNote 1 to entry: Essential oil of parsley fruits is commercially known as “essential oil of parsley seed”.Note 2 to entry: For information on CAS number, see ISO/TR 21092.4 Requirements4.1 AppearanceClear liquid
23、, sometimes crystallized.4.2 ColourAlmost colourless to amber yellow. ISO 2016 All rights reserved 1BS ISO 3527:2016ISO 3527:2016(E)4.3 OdourCharacteristic of the crushed fruit, but distinct from that of the green part of the plant.4.4 Relative density at 20 C, d2020Minimum: 1,043Maximum: 1,0834.5 R
24、efractive index at 20 CMinimum: 1,513 0Maximum: 1,522 04.6 Optical rotation at 20 CBetween 10 and 4.4.7 Miscibility in 85 % ethanol (volume fraction) at 20 CIt shall not be necessary to use more than six volumes of 85 % ethanol (volume fraction) to obtain a clear solution with one volume of essentia
25、l oil.4.8 Acid valueMaximum: 44.9 Ester valueMinimum: 1Maximum: 104.10 Chromatographic profileCarry out the analysis of the essential oil by gas chromatography. Identify in the chromatogram obtained, the representative and characteristic components shown in Table 1. The proportions of these componen
26、ts, indicated by the integrator, shall be as shown in Table 1. This constitutes the chromatographic profile of the essential oil.Table 1 Chromatographic profileComponentMin.%Max.%-Pinene 10 22-Pinene 7 15Myristicin 25 50Apiol 5 351,2,3,4-Tetramethoxy-5-allylbenzene 1 12Elemicin 1 12NOTE The chromato
27、graphic profile is normative, contrary to typical chromatograms given for information in Annex A.2 ISO 2016 All rights reservedBS ISO 3527:2016ISO 3527:2016(E)5 Additional information5.1 FlashpointInformation on the flashpoint is given in Annex B.6 SamplingSampling shall be performed in accordance w
28、ith ISO 212. Minimum volume of test sample: 25 ml.NOTE This volume allows each of the tests specified in this International Standard to be carried out at least once.7 Test methods7.1 Relative density at 20 C, d2020Determine the relative density in accordance with ISO 279.7.2 Refractive index at 20 C
29、Determine the refractive index in accordance with ISO 280.7.3 Optical rotation at 20 CDetermine the optical rotation in accordance with ISO 592.7.4 Miscibility in 85 % ethanol (volume fraction) at 20 CDetermine the miscibility in ethanol in accordance with ISO 875.7.5 Acid valueDetermine the acid va
30、lue in accordance with ISO 1242.7.6 Ester valueDetermine the ester value in accordance with ISO 709.Test sample: 2 g.Saponification time: 1 h.7.7 Chromatographic profileDetermine the chromatographic profile in accordance with ISO 11024 (all parts).8 Packaging, labelling, marking and storageThese ite
31、ms shall be in accordance with ISO/TS 210 and ISO/TS 211. ISO 2016 All rights reserved 3BS ISO 3527:2016ISO 3527:2016(E)Annex A (informative) Typical chromatograms of the analysis by gas chromatography of the essential oil of parsley fruits (Petroselinum sativum Hoffm.)12 345 67Peak identification O
32、perating conditions1 -Pinene Column: capillary, fused silica; length 50 m; internal diameter 0,25 mmStationary phase: polydimethyl siloxane (OV 101a)Film thickness: 0,25 mOven temperature: programmed from 60 C to 200 C at a rate of 2,5 C/minInjector temperature: 270 CDetector temperature: 280 CDetec
33、tor: flame ionization typeCarrier gas: hydrogenVolume injected: 0,05 lCarrier gas flow rate: 2 ml/minSplit ratio: 1/60aOV 101 is an example of a suitable product available commercially. This information is given for the convenience of users of this document and does not constitute an endorsement by
34、ISO of this product.2 -Pinene3 -Phellandrene + limonene4 Myristicin5 Elemicin6 1,2,3,4-Tetramethoxy-5-allylbenzene7 ApiolFigure A.1 Typical chromatogram taken on an apolar column4 ISO 2016 All rights reservedBS ISO 3527:2016ISO 3527:2016(E)1234567Peak identification Operating conditions1 -Pinene Col
35、umn: capillary, fused silica; length 20 m; internal diameter 0,1 mmStationary phase: polyethylene glycol 20 000Film thickness: 0,20 mOven temperature: 50 C for 1 min, then programmed from 50 C to 200 C at a rate of 10 C/minInjector temperature: 250 CDetector temperature: 250 CDetector: flame ionizat
36、ion typeCarrier gas: hydrogenVolume injected: 0,2 lCarrier gas flow rate: 0,3 ml/minSplit ratio: 1/350Pressure programming: 220,7 kPaafor 20 s, then 34,5 kPa/min up to 310,3 kPa, then 310,3 kPa for 20 mina1 kPa = 0,145 psi.2 -Pinene3 -Phellandrene4 1,2,3,4-Tetramethoxy-5-allylbenzene5 Elemicin6 Myri
37、sticin7 ApiolFigure A.2 Typical chromatogram taken on a polar column ISO 2016 All rights reserved 5BS ISO 3527:2016ISO 3527:2016(E)Annex B (informative) FlashpointB.1 General informationFor safety reasons, transport companies, insurance companies, and people in charge of safety services require info
38、rmation on the flashpoints of essential oils, which, in most cases, are flammable products.A comparative study on the relevant methods of analysis (see ISO/TR 11018) concluded that it was difficult to recommend a single apparatus for standardization purposes, given that there is wide variation in th
39、e chemical composition of essential oils, the volume of the sample needed for certain requirements would be too costly for high-priced essential oils, and as there are several different types of equipment which can be used for the determination, users cannot be expected to use one specified type onl
40、y.Consequently, it was decided to give a mean value for the flashpoint in an informative annex in each International Standard, for information, in order to meet the requirements of the interested parties.The equipment with which this value was obtained should be specified.For further information, se
41、e ISO/TR 11018.B.2 Flashpoint of essential oil of parsley fruitsThe mean value is +50 C.NOTE Obtained with “Luchaire”1)equipment.1) Equipment available commercially. This information is given for the convenience of users of this document and does not constitute an endorsement by ISO of this product.
42、6 ISO 2016 All rights reservedBS ISO 3527:2016ISO 3527:2016(E)Bibliography1 ISO 3218, Essential oils Principles of nomenclature2 ISO/TR 11018, Essential oils General guidance on the determination of flashpoint3 ISO/TR 21092, Essential oils Characterisation ISO 2016 All rights reserved 7BS ISO 3527:2
43、016ISO 3527:2016(E) ISO 2016 All rights reservedICS 71.100.60Price based on 7 pagesThis page deliberately left blankBSI is the national body responsible for preparing British Standards and other standards-related publications, information and services.BSI is incorporated by Royal Charter. British St
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