BS EN ISO 661-2005 Animal and vegetable fats and oils - Preparation of test sample《动植物脂肪和油 试样的制备》.pdf

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1、BRITISH STANDARDBS EN ISO 661:2005Incorporating corrigendum no. 1Animal and vegetable fats and oils Preparation of test sample The European Standard EN ISO 661:2005 has the status of a British StandardICS 67.200.10g49g50g3g38g50g51g60g44g49g42g3g58g44g55g43g50g56g55g3g37g54g44g3g51g40g53g48g44g54g54

2、g44g50g49g3g40g59g38g40g51g55g3g36g54g3g51g40g53g48g44g55g55g40g39g3g37g60g3g38g50g51g60g53g44g42g43g55g3g47g36g58BS EN ISO 661:2005This British Standard was published under the authority of the Standards Policy and Strategy Committee on 17 November 2005 BSI 2007ISBN 978 0 580 60797 4National forewo

3、rdThis British Standard is the UK implementation of EN ISO 661:2005, incorporating corrigendum November 2006. It is identical with ISO 661:2003. It supersedes BS EN ISO 661:1995 which is withdrawn.The UK participation in its preparation was entrusted to Technical Committee AW/307, Oil seeds, animal

4、and vegetable fats and oils and their by products.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. Compliance w

5、ith a British Standard cannot confer immunity from legal obligations.Amendments issued since publicationAmd. No. Date Comments17492Corrigendum No. 131 December 2007 Supersession information added to EN title page and EN forewordEUROPEAN STANDARDNORME EUROPENNEEUROPISCHE NORMEN ISO 661August 2005ICS

6、67.200.10English VersionAnimal and vegetable fats and oils - Preparation of test sample(ISO 661:2003)Corps gras dorigines animale et vgtale - Prparation delchantillon pour essai (ISO 661:2003)Tierische und pflanzliche Fette und le - Vorbereitung derUntersuchungsprobe (ISO 661:2003)This European Stan

7、dard was approved by CEN on 28 July 2005.CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this EuropeanStandard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such

8、 nationalstandards may be obtained on application to the Central Secretariat or to any CEN member.This European Standard exists in three official versions (English, French, German). A version in any other language made by translationunder the responsibility of a CEN member into its own language and

9、notified to the Central Secretariat has the same status as the officialversions.CEN members are the national standards bodies of Austria, Belgium, Cyprus, Czech Republic, Denmark, Estonia, Finland, France,Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Nether

10、lands, Norway, Poland, Portugal, Slovakia,Slovenia, Spain, Sweden, Switzerland and United Kingdom.EUROPEAN COMMITTEE FOR STANDARDIZATIONCOMIT EUROPEN DE NORMALISATIONEUROPISCHES KOMITEE FR NORMUNGManagement Centre: rue de Stassart, 36 B-1050 Brussels 2005 CEN All rights of exploitation in any form a

11、nd by any means reservedworldwide for CEN national Members.Ref. No. EN ISO 661:2005: ESupersedes EN ISO 661:1995Incorporating corrigendum November 2006Foreword The text of ISO 661:2003 has been prepared by Technical Committee ISO/TC 34 “Agricultural food products” of the International Organization f

12、or Standardization (ISO) and has been taken over as EN ISO 661:2005 by Technical Committee CEN/TC 307 “Oilseeds, vegetable and animal fats and oils and their by-products - Methods of sampling and analysis“, the secretariat of which is held by AFNOR. This document supersedes EN ISO 661:1995. This Eur

13、opean Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by February 2006, and conflicting national standards shall be withdrawn at the latest by February 2006. According to the CEN/CENELEC Internal Regulations, the

14、national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland

15、, Portugal, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom. Endorsement notice The text of ISO 661:2003 has been approved by CEN as EN ISO 661:2005 without any modifications. EN ISO 661:2005Reference number ISO 661:2003(E)INTERNATIONAL STANDARD ISO661Third edition2003-05-15Animal

16、and vegetable fats and oils Preparation of test sample Corps gras dorigines animale et vgtale Prparation de lchantillon pour essai EN ISO 661:2005ii iiiForeword ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The wo

17、rk 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 been established has the right to be represented on that committee. International organizations, governmental and non-governm

18、ental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2. The

19、main task of technical committees is to prepare International Standards. 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.

20、Attention is drawn to the possibility that 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. International Standard ISO 661 was prepared by Technical Committee ISO/TC 34, Food products, Subcommi

21、ttee SC 11, Animal and vegetable fats and oils. This third edition cancels and replaces the second edition (ISO 661:1989), of which it constitutes a minor revision. EN ISO 661:2005blank1Animal and vegetable fats and oils Preparation of test sample 1 Scope This International Standard specifies proced

22、ures for the preparation of a test sample from a laboratory sample of animal or vegetable fats and oils for the purpose of analysis. The method is not applicable to emulsified fats such as butter, margarine or mayonnaise. 2 Principle The fatty matter is mixed, with heating if necessary, to an approp

23、riate temperature. If required, insoluble substances are separated by filtration and water is removed by drying with anhydrous sodium sulfate. 3 Reagent 3.1 Sodium sulfate, anhydrous. 4 Apparatus 4.1 Electric drying oven, with means of temperature regulation. 4.2 Heated filter funnel. 5 Procedure 5.

24、1 Mixing and filtration 5.1.1 Liquid sample, clear and without sediment Ensure that the laboratory sample is as homogeneous as possible by shaking the closed container. 5.1.2 Liquid sample, turbid or with sediment 5.1.2.1 Proceed as follows for the determination of a) moisture and volatile matter, b

25、) insoluble impurities, c) mass per unit volume, and/or d) any other determination requiring the use of unfiltered samples or if the determination is affected by heat. EN ISO 661:20052 Vigorously shake the container (holding the laboratory sample) until the sediment is completely separated from the

26、walls of the container. Immediately pour the sample into another container and check that no sediment remains adhering to the walls of the original container; if it does, remove it completely (if necessary, cutting open the container) and incorporate in the body of the sample. 5.1.2.2 For all other

27、determinations, place the container holding the laboratory sample in the drying oven (4.1) controlled at 50 C. Leave it until the sample has reached this temperature and then proceed as in 5.1.1. If, after heating and mixing, the sample is not completely clear, filter the oil, carrying out the opera

28、tion inside the oven maintained at 50 C or by means of the heated filter funnel (4.2). Do not leave the sample in the oven for longer than necessary, in order to avoid any modification of the fatty matter by oxidation or polymerization. The filtrate shall be perfectly clear. 5.1.3 Solid sample 5.1.3

29、.1 For the determinations a) to d) specified in 5.1.2.1, gently warm the laboratory sample until it is just mixable and mix thoroughly in order to render it as homogeneous as possible. 5.1.3.2 For all other determinations, melt the laboratory sample by keeping it in the drying oven (4.1), controlled

30、 at a temperature at least 10 C above the melting temperature of the particular fat or oil. If, after heating, the sample is perfectly clear, proceed as in 5.1.1. If it is turbid or if it contains a sediment, filter it as the chosen temperature, either inside the oven or by means of the heated filte

31、r funnel (4.2). The filtrate shall be perfectly clear. 5.2 Drying If the mixed sample still contains moisture (especially in the case of acid oils, fatty acids and solid fats), it shall be dried for those determinations in which the results may be affected by the presence of moisture (for example io

32、dine value), taking all necessary precautions to avoid its oxidation. For this purpose, keep part of the thoroughly mixed sample (see 5.1.1, 5.1.2.2 or 5.1.3.2, as appropriate) in the drying oven (4.1) for as short a period as possible, at a temperature 10 C above the melting temperature, preferably

33、 under nitrogen, after having added anhydrous sodium sulfate (3.1) in the proportion of 1 g to 2 g per 10 g of oil or fat. Never dry at a temperature in excess of 50 C. Sodium sulfate loses its property as a desiccant at temperatures above 32,4 C. It may therefore be necessary to dry under vacuum. T

34、hose fats for which a drying temperature above 50 C would be necessary should be dissolved in a solvent and then dried. Vigorously stir the heated sample together with the anhydrous sodium sulfate, then filter. If the fat or oil solidifies on cooling, carry out the filtration in the drying oven (4.1

35、) or by means of the heated filter funnel (4.2) at an appropriate temperature which shall never exceed 50 C. 6 Storage Samples should be stored under conditions suitable for the type of sample and the tests to be carried out. EN ISO 661:2005blankBS EN ISO 661:2005BSI389 Chiswick High RoadLondonW4 4A

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