ISO 15885-2002 Milk fat - Determination of the fatty acid composition by gas-liquid chromatography《乳脂 用气相液相色谱分析法测定脂肪酸组分》.pdf
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1、 Reference numbers ISO 15885:2002(E) IDF 184:2002(E) ISO and IDF 2002INTERNATIONAL STANDARD ISO 15885 IDF 184 First edition 2002-11-15 Milk fat Determination of the fatty acid composition by gas-liquid chromatography Matires grasses du lait Dtermination de la composition des acides gras par chromato
2、graphie en phases gazeuse et liquide ISO 15885:2002(E) IDF 184:2002(E) PDF disclaimer This PDF file may contain embedded typefaces. In accordance with Adobes licensing policy, this file may be printed or viewed but shall not be edited unless the typefaces which are embedded are licensed to and insta
3、lled on the computer performing the editing. In downloading this file, parties accept therein the responsibility of not infringing Adobes licensing policy. Neither the ISO Central Secretariat nor the IDF accepts any liability in this area. Adobe is a trademark of Adobe Systems Incorporated. Details
4、of the software products used to create this PDF file can be found in the General Info relative to the file; the PDF-creation parameters were optimized for printing. Every care has been taken to ensure that the file is suitable for use by ISO member bodies and IDF national committees. In the unlikel
5、y event that a problem relating to it is found, please inform the ISO Central Secretariat at the address given below. ISO and IDF 2002 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, inc
6、luding photocopying and microfilm, without permission in writing from either ISO or IDF at the respective address below. ISO copyright office International Dairy Federation Case postale 56 CH-1211 Geneva 20 Diamant Building Boulevard Auguste Reyers 80 B-1030 Brussels Tel. + 41 22 749 01 11 Tel. + 32
7、 2 733 98 88 Fax + 41 22 749 09 47 Fax + 32 2 733 04 13 E-mail copyrightiso.org E-mail infofil-idf.org Web www.iso.org Web www.fil-idf.org Published in Switzerland ii ISO and IDF 2002 All rights reservedISO 15885:2002(E) IDF 184:2002(E) ISO and IDF 2002 All rights reserved iiiForeword ISO (the Inter
8、national Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has
9、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. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical st
10、andardization. International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2. The main task of technical committees is to prepare International Standards. Draft International Standards adopted by the technical committees are circulated to the member bodies
11、for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. Attention is drawn to the possibility that some of the elements of this International Standard may be the subject of patent rights. ISO shall not be held responsible for ident
12、ifying any or all such patent rights. ISO 15885IDF 184 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk products, and the International Dairy Federation (IDF), in collaboration with AOAC International. It is being published jointly by ISO and IDF and sep
13、arately by AOAC International. ISO 15885:2002(E) IDF 184:2002(E) iv ISO and IDF 2002 All rights reservedForeword IDF (the International Dairy Federation) is a worldwide federation of the dairy sector with a National Committee in every member country. Every National Committee has the right to be repr
14、esented on the IDF Standing Committees carrying out the technical work. IDF collaborates with ISO and AOAC International in the development of standard methods of analysis and sampling for milk and milk products. Draft International Standards adopted by the Action Teams and Standing Committees are c
15、irculated to the National Committees for voting. Publication as an International Standard requires approval by at least 50 % of IDF National Committees casting a vote. ISO 15885IDF 184 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk products, and the In
16、ternational Dairy Federation (IDF), in collaboration with AOAC International. It is being published jointly by ISO and IDF and separately by AOAC International. All work was carried out by the Joint ISO/IDF/AOAC Action Team, Fat, of the Standing Committee on Main Components in Milk, under the aegis
17、of its project leader, Dr F. Ulberth (AT). INTERNATIONAL STANDARD ISO 15885:2002(E) IDF 184:2002(E) ISO and IDF 2002 All rights reserved 1Milk fat Determination of the fatty acid composition by gas- liquid chromatography 1 Scope This International Standard specifies a method for the determination of
18、 the fatty acid composition of milk fat and fat obtained from dairy products. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the refe
19、renced document (including any amendments) applies. ISO14156IDF 172, Milk and milk products Extraction methods for lipids and liposoluble compounds ISO 15884IDF 182, Milk fat Preparation of fatty acid methyl esters 3 Terms and definitions 3.1 fatty acid composition of milk fat mass fraction of indiv
20、idual fatty acids determined by the procedure specified in this International Standard NOTE The fatty acid composition of milk fat (as grams of individual free acids) per 100 g of total fatty acids (free acids) is expressed as a mass fraction in percent. 4 Principle Fatty acid methyl esters (FAME) o
21、f milk fat are prepared by transesterification. They are separated and determined by capillary gas-liquid chromatography. Individual FAME are quantified by reference to a milk fat of known composition. 5 Reagents Use only reagents of recognized analytical grade, unless otherwise specified, and disti
22、lled or demineralized water or water of equivalent purity. 5.1 Reference fatty acid methyl esters (FAME) for identification purposes, of high purity ( 90 %), consisting of at least the saturated, even-numbered, straight-chain FAME with C4 to C22 atoms in addition to oleic, linoleic and linolenic aci
23、d methyl esters. NOTE A set of reference fatty acid methyl esters can be obtained either as a commercially available mixture or as a laboratory-prepared mixture from single substances. ISO 15885:2002(E) IDF 184:2002(E) 2 ISO and IDF 2002 All rights reserved5.2 Reference milk fat, for quantification
24、purposes. Use a milk fat with known fatty acid composition (e.g. Reference material CRM 164 1) ). 5.3 Fat solvent: n-alkane (e.g. n-pentane, n-hexane or n-heptane), free of substances that appear in the region of interest in the chromatogram. 5.4 Carrier gas: hydrogen, helium or nitrogen, of purity
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