DIN 10755-2001 Analysis of honey - Determination of mineral content《蜂蜜分析 矿物质含量测定》.pdf

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1、Ref. No. DIN 10755 : 2001-04English price group 06 Sales No. 010603.02DEUTSCHE NORM April 200110755Continued on pages 2 and 3. No part of this translation may be reproduced without the prior permission ofDIN Deutsches Institut fr Normung e.V., Berlin. Beuth Verlag GmbH, 10772 Berlin, Germany,has the

2、 exclusive right of sale for German Standards (DIN-Normen).Determining ash in honeyTranslation by DIN-Sprachendienst.In case of doubt, the German-language original should be consulted as the authoritative text.ICS 67.180.10 Supersedes March 1993 edition.Untersuchung von Honig Bestimmung der AscheIn

3、keeping with current practice in standards published by the International Organization for Standardization(ISO), a comma has been used throughout as the decimal marker.ForewordThis standard has been prepared by Technical Committee Honiguntersuchung of the NormenausschussLebensmittel und landwirtscha

4、ftliche Produkte (Foodstuffs and Agricultural Products Standards Committee).AmendmentsThis standard differs from the March 1993 edition in that it has been editorially revised and references havebeen updated.Previous editionDIN 10755: 1993-03.1 ScopeThis standard specifies a method of determining th

5、e ash in honey in order to assess its quality.2 ConceptAsh in honeyThe quantity of ash as determined under the conditions specified in this standard and expressed in g/100 gof honey.3 PrincipleThe honey is ashed at a temperature of not more than 600 C and the mass of the residue thus obtained isdete

6、rmined.4 Reagents4.1 Mineral-free oil.5 ApparatusIn addition to standard laboratory equipment, the following equipment shall be used.5.1 Stainless steel screen, having a mesh size of 0,5 mm.5.2 Platinum or quartz ashing dish of suitable size.Page 2DIN 10755 : 2001-045.3 Preashing apparatus (e.g. sur

7、face evaporator, gas burner or hotplate).5.4 Electric furnace, capable of being maintained at a temperature of (600 t 25) C.5.5 Desiccator, containing a suitable desiccant.5.6 Analytical balance.6 SamplingPending publication of an appropriate standard, sampling shall be subject to agreement.A sample

8、 of at least 200 g shall be used for the analysis.7 Procedure7.1 Preparation of ashing dishHeat the ashing dish at the ashing temperature (cf. subclause 7.3.) in an electric furnace, cool the dish to ambienttemperature in the desiccator and weigh it to an accuracy of 0,001 g.7.2 Sample preparation7.

9、2.1 Pure liquid or set honeyHomogenize the laboratory sample by stirring vigorously for not less than three minutes, taking care to minimizethe amount of air included, especially if the sample is also to be used to determine hydroxymethylfurfural.7.2.2 Impure liquid or set honeyAfter removing coarse

10、 impurities, stir the honey at ambient temperature until smooth and pass it through a screen(as in subclause 5.1) using a spatula in the case of set honey.7.2.3 Comb honeyDe-cap the combs if still capped, then use a screen (as in subclause 5.1) to separate the honey completely fromthe combs without

11、heating.7.3 AnalysisWeigh 5 g to 10 g of the prepared sample to an accuracy of 0,001 g into an ashing dish prepared as describedin subclause 7.1.After adding two drops of oil (as in clause 4.1), substantially preash the sample at 350 C to 400 C using theapparatus specified in subclause 5.3. Then pla

12、ce the preashed sample in the electric furnace preheated to600 C and heat for at least one hour. Weigh the ashing dish after cooling it in the desiccator to ambienttemperature. Repeat this procedure until the mass is constant.8 Evaluation8.1 CalculationCalculate the mineral content, wA, in g/100 g o

13、f honey, using the following equation:wA= 021mmm - 100wherem0is the initial mass of the sample, in g;m1is the mass of the ashing dish and the ashing residue as determined in subclause 7.3, in g;m2is the mass of the prepared ashing dish, in g.Report the result to two decimal places.8.2 Precision8.2.1

14、 GeneralAn interlaboratory test carried out as specified in ISO 5725-1 and ISO 5725-2 yielded the precision data shownin table 1.8.2.2 Repeatability limit(same operator, same equipment)The absolute difference between two successive results obtained under repeatability conditions will not exceedthe v

15、alues specified in table 1 for the repeatability limit, r, in more than 5 % of cases.Page 3DIN 10755 : 2001-04Table 1: Results of interlaboratory testing (values given in g/100 g)Type of honey Acacia honey Yucatan honey Oak honeyMean, x 0,065 0,069 0,486Repeatability limit, r 0,007 84 0,006 45 0,036

16、 51Repeatability standard deviation, sr0,002 77 0,002 28 0,012 90Reproducibility limit, R 0,019 85 0,020 07 0,051 19Reproducibility standard deviation, sR0,007 01 0,007 09 0,018 098.2.3 Reproducibility limit(different operators, different equipment)The absolute difference between individual results

17、obtained under reproducibility conditions will not exceed thevalues specified in table 1 for the reproducibility limit, R, in more than 5 % of cases.9 Test reportThe report shall refer to this standard and include the following details:a) type, origin and description of sample;b) method and date of

18、sampling;c) date of receipt and date of testing;d) ash content, in g/100 g of honey;e) reasons for any deviation from this standard.BibliographyISO 5725-1 : 1994 Accuracy (trueness and precision) of measurement methods and results Part 1: Generalprinciples and definitionsISO 5725-2 : 1994 Accuracy (

19、trueness and precision) of measurement methods and results Part 2: Basicmethod for the determination of repeatability and reproducibility of a standard1 FAO Commission; WHO. Codex Alimentarius: Recommended European Regional Standard for Honey(CAC/RS 121969): Method 6.5 Determination of mineral content. Hamburg: Behrs Verlag. Loose-leafedition, as at 1. 3. 1988, vol. 3.2 Williams, S: Official Methods of Analysis, 14thed., Arlington: Association of Official Analytical Chemists,Inc., 1984.