ISO 13730-1996 Meat and meat products - Determination of total phosphorus content - Spectrometric method《肉和肉制品 总磷含量的测定 光谱法》.pdf

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1、INTERNATIONAL STANDARD IS0 13730 First edition 1996-12-15 Meat and meat products - Determination of total phosphorus content - Spectrometric method Viande et produits 2 base de viande - Dktermination de la teneur en phosphore total - M6 thode spectromk trique Reference number IS0 13730: 1996(E) ISO1

2、3730:1996(E) Foreword IS0 (the international Organization for Standardization) is a worldwide federation of national standards bodies (IS0 member bodies). The work of preparing International Standards is normally carried out through IS0 technical committees. Each member body interested in a subject

3、for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non- governmental, in liaison with ISO, also take part in the work. IS0 collaborates closely with the International Electrotechnical Commission (IEC)

4、on all matters of electrotechnical standardization. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. International Standar

5、d IS0 13730 was prepared by Technical Committee ISOTTC 34, Agricultural food products, Subcommittee SC 6, Meat and meat products. Annex A of this International Standard is for information only. 0 IS0 1996 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced

6、or utilized in any form or by any means, electronic or mechanical, including protocopying and microfilm, without permission in writing from the publisher. International Organization for Standardization Case postale 56 l CH-1211 Geneve 20 l Switzerland Internet: central isocs.iso.ch x.400: c=ch; a=40

7、0net; p=iso; o=isocs; s=central Printed in Switzerland ii INTERNATIONAL STANDARD 0 IS0 IS0 13730: 1996(E) Meat and meat products - Determination of total phosphorus content - Spectrometric method 1 Scope This International Standard specifies a method for the determination of the total phosphorus con

8、tent of all kinds of meat and meat products, including poultry. The precision results quoted in this method relate only to processed sausages. 2 Normative reference -The following standard contains provisions which, through reference in this text, constitute provisions of this International Standard

9、. At the time of publication, the edition indicated was valid. All standards are subject to revision, and parties to agreements based on this International Standard are encouraged to investigate the possibility of applying the most recent edition of the standard indicated below. Members of IEC and I

10、S0 maintain registers of currently valid International Standards. IS0 936:-1, Meat and meat products - Determination of ash. 3 Definition For the purposes of this International Standard, the following definition applies. 31 total phosphorus content of meat and meat products: Mass of phosphorus pento

11、xide determined by the procedure specified in this International Standard, expressed as a percentage of the mass of the test portion. 4 Principle Drying of the test portion and incineration of the residue. After cooling, hydrolysis of the ash with nitric acid. Filtration and dilution followed by the

12、 formation of a yellow compound with a mixture of ammonium monovanadate and ammonium heptamolybdate. Photometric measurement at a wavelength of 430 nm. 1) To be published. (Revision of IS0 936: 1978) IS0 13730: 1996(E) 0 IS0 5 Reagents Use only reagents of recognized analytica equivalent purity. 51

13、. Nitric acid, 1 + 2 (WV) dilution l grade and distilled or demineralized water or water of at least Mix 1 volume of nitric acid 65 % (m/m); p20 = 1,40 g/ml with two volumes of water. 52 . Ammonium monovanadate solution (NHAVCOj), 2,5 g/l. Dissolve 2,5 g of ammonium monovanadate in 500 ml of boiling

14、 water. Cool and transfer quantitatively to a 1000 ml volumetric flask (6.7). Add 20 ml of the nitric acid (5. l), dilute to the mark with water and mix. 53 . Ammonium heptamolybdate solution, (NH c(PzOs = 500 mg/l. Dissolve in water 958,8 mg of potassium dihydrogen phosphate (KHzPO m is the mass, i

15、n grams, of the test portion (9.1). Report the result rounded to three decimal places. 11 Precision The precision of the method has been established by an interlaboratory test (see refs. 3,4), only with processed sausages, carried out in accordance with IS0 5725 (ref. 2). 11.1 Repeatability The abso

16、lute difference between two independent single test results, obtained using the same method on identical test material in the same laboratory by the same operator using the same equipment within a short interval of time, should not be greater than 0,007O % (m/m). IS0 IS0 13730:1996(E) 11.2 Reproduci

17、bility The absolute difference between two single test results, obtained using the same method on identical test material in different laboratories with different operators using different equipment, should not be greater than 0,0117 % (m/m). 12 Test report The test report shall specify: - the metho

18、d in accordance with which sampling was carried out, if known; - the method used; - the test result obtained; and - if the repeatability has been checked, the final quoted result obtained. It shall also mention all operating details not specified in this International Standard, or regarded as option

19、al, together with details of any incidents which may have influenced the test result. The test report shall include all information necessary for the complete identification of the sample. 5 IS0 13730: 1996(E) Annex A (informative) Bibliography l IS0 3 1 OO- 1: 199 IT Meat and meat products - Sampli

20、ng and preparation of test samples - Part I: Sampling. 2 IS0 5725: 1986, Precision of test methods - Determination of repeatability and reproducibility for a standard test method by inter-laboratory tests. 3 l3undesverband der Deutschen Feinkostindustrie eV. Untersuchungsmethoden fur die Feinkostind

21、ustrie. Bonn, Germany, 1978. 4 Bestimmung des Gesamtphosphorgehaltes in Fleisch und Fleischerzeugnissen. Amtliche Sammlung van Untersuchungsverfahren nach $ 35 LMGB, Method 06.00 - 9, Beuth Verlag, Berlin, December 1992. This page intentionally left blank This page intentionally left blank This page intentionally left blank IS0 13730: 1996(E) IS0 ICS 67.120.10 Descriptors: agricultural products, animal products, food products, meat, poultry meat, meat products, chemical analysis, determination of content, phosphorus, spectrophotometric analysis, spectrometric method. Price based on 6 pages