BS 4585-13-1983 Methods of test for spices and condiments - Determination of colouring power of turmeric《香料和调味品试验方法 第13部分 姜黄着色力测定》.pdf

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1、BRITISH STANDARD BS 4585-13: 1983 ISO 5566:1982 Methods of test for Spices and condiments Part 13: Determination of colouring power of turmeric ISO title: Turmeric Determination of colouring power spectrophotometric method UDC 633.82/.84:664.5:633.861.3:547.97BS4585-13:1983 This British Standard, ha

2、ving been prepared under the directionof the Food and Agriculture Standards Committee,was published underthe authority of the BoardofBSIand comes into effect on 29April1983 BSI 10-1999 The following BSI references relate to the work on this standard: Committee reference FAC/7 Draft for comment 81/52

3、168 ISBN 0 580 11945 9 Committees responsible for this British Standard This British Standard was published under the direction of the Food and Agriculture Standards Committee FAC/-. Its preparation was entrusted to Technical Committee FAC/7 upon which the following bodies were represented: Associat

4、ion of Public Analysts British Essence Manufacturers Association British Food Manufacturing Industries Research Association Cooperative Union Department of Industry (Laboratory of the Government Chemist) Food Manufacturers Federation Incorporated General Produce Brokers Association of London Ministr

5、y of Agriculture, Fisheries and Food Overseas Development Administration (Tropical Products Institute) Amendments issued since publication Amd. No. Date of issue CommentsBS4585-13:1983 BSI 10-1999 i Contents Page Committees responsible Inside front cover National foreword ii 1 Scope and field of app

6、lication 1 2 References 1 3 Definition 1 4 Principle 1 5 Reagent 1 6 Apparatus 1 7 Sampling 1 8 Procedure 1 9 Expression of results 1 10 Test report 2 Publications referred to Inside back coverBS4585-13:1983 ii BSI 10-1999 National foreword This Part of BS 4585, which has been prepared under the dir

7、ection of the Food and Agriculture Standards Committee, is identical with ISO5566:1982 “Turmeric Determination of colouring power Spectrophotometric method” published by the International Organization for Standardization (ISO), and prepared by Subcommittee7, Spices and condiments, of Technical Commi

8、ttee34, Agricultural food products. Terminology and conventions. The text of the International Standard has been approved as suitable for publication as a British Standard without deviation. Some terminology and certain conventions are not identical with those used in British Standards; attention is

9、 drawn especially to the following: The comma has been used as a decimal marker. In British Standards it is current practice to use a full point on the baseline as the decimal marker. Wherever the words “International Standard” appear, referring to this standard, they should be read as “British Stan

10、dard”. A British Standard does not purport to include all the necessary provisions of a contract. Users of British Standards are responsible for their correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. Cross-references International Sta

11、ndard Corresponding British Standard BS 4540 Sampling of spices and condiments ISO 948:1980 Part 1:1981 Methods of sampling (Identical) ISO 2825:1981 Part 2:1982 Method for preparation of a ground sample for analysis (Identical) Summary of pages This document comprises a front cover, an inside front

12、 cover, pages i and ii, pages1 and 2, an inside back cover and a back cover. This standard has been updated (see copyright date) and may have had amendments incorporated. This will be indicated in the amendment table on the inside front cover.BS4585-13:1983 BSI 10-1999 1 1 Scope and field of applica

13、tion This International Standard specifies a spectrophotometric method for the determination of the colouring power of turmeric. 2 References ISO 948, Spices and condiments Sampling. ISO 2825, Spices and condiments Preparation of a ground sample for analysis. 3 Definition colouring power of turmeric

14、 the curcuminoids content of turmeric, expressed as curcumin as a percentage by mass 4 Principle Extraction, of the pigments of turmeric with hot ethanol, dilution of the extract and spectrophotometric measurement at the wavelength of maximum absorption (i.e.425nm). 5 Reagent 5.1 Ethanol, 96% (V/V).

15、 6 Apparatus Usual laboratory apparatus, and in particular 6.1 Round-bottomed extraction flask, of capacity100ml, fitted with a reflux condenser. 6.2 Pipette, of capacity5ml. 6.3 One-mark volumetric flasks, of capacities100and250ml. 6.4 Spectrophotometer, suitable for making measurements of absorban

16、ce at425nm. 6.5 Matched spectrophotometric cells (of silica), of optical path length1cm. 6.6 Analytical balance 7 Sampling Sample the product by the method specified in ISO948. 8 Procedure 8.1 Preparation of the test sample Prepare the sample by the method specified inISO2825. The degree of fineness

17、 of grinding used shall be about5004m. Ground (powdered) turmeric is analysed as received, without preparation, the degree of fineness usually being appropriate. 8.2 Test portion Weigh, to the nearest0,001g, about0,5g of the ground sample. 8.3 Determination Place the test portion in the extraction f

18、lask (6.1), add30ml of the ethanol (5.1) and boil under reflux for2,5h. Allow the extract to cool and filter quantitatively into the100ml volumetric flask(6.3). Wash the residue on the filter thoroughly, collecting the washings in the volumetric flask. Dilute the contents of the flask to the mark wi

19、th the ethanol (5.1). Transfer, by means of the pipette (6.2),5ml of the filtered extract to the250ml volumetric flask (6.3). Dilute to the mark with the ethanol. Fill one of the spectrophotometric cells (6.5) with this solution and fill the other with the ethanol. Measure the absorbance (A) at425nm

20、 using the ethanol as the reference liquid. 9 Expression of results The colouring power of turmeric, expressed as curcumin as a percentage by mass, is equal to where NOTEThe result may also be expressed on the dry basis by means of the formula where H is the moisture content of the sample, expressed

21、 as a percentage by mass. A is the measured absorbance; D is the dilution of the extract, i.e. is the specific absorbance of a1% solution of curcumin measured at425nm in cells of optical path length1cm, i.e.1607; m is the mass, in grams, of the test portion. E 1 1 % cmBS4585-13:1983 2 BSI 10-1999 10

22、 Test report The test report shall show the method used and the results obtained. It shall also mention all operating conditions not specified in this International Standard, or regarded as optional, as well as any circumstances likely to have influenced the results. The test report shall include al

23、l the information necessary for the complete identification of the sample.BS4585-13:1983 BSI 10-1999 Publications referred to See national foreword.BS 4585-13: 1983 ISO 5566:1982 BSI 389 Chiswick High Road London W4 4AL BSIBritishStandardsInstitution BSI is the independent national body responsible

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