DIN EN 15086-2006 Foodstuffs - Determination of isomalt lactitol maltitol mannitol sorbitol and xylitol in foodstuffs German version EN 15086 2006《食品 食品中异麦芽酮糖醇、乳糖醇、麦芽糖醇、甘露醇、山梨糖醇和木糖.pdf

《DIN EN 15086-2006 Foodstuffs - Determination of isomalt lactitol maltitol mannitol sorbitol and xylitol in foodstuffs German version EN 15086 2006《食品 食品中异麦芽酮糖醇、乳糖醇、麦芽糖醇、甘露醇、山梨糖醇和木糖.pdf》由会员分享，可在线阅读，更多相关《DIN EN 15086-2006 Foodstuffs - Determination of isomalt lactitol maltitol mannitol sorbitol and xylitol in foodstuffs German version EN 15086 2006《食品 食品中异麦芽酮糖醇、乳糖醇、麦芽糖醇、甘露醇、山梨糖醇和木糖.pdf（22页珍藏版）》请在麦多课文档分享上搜索。

1、 DEUTSCHE NORM June 2006DIN EN 15086 ICS 67.050 Foodstuffs Determination of isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol in foodstuffs English version of DIN EN 15086:2006-06 Lebensmittel Bestimmung von Isomalt, Lactit, Maltit, Mannit, Sorbit und Xylit in Lebensmitteln Englische Fassu

2、ng DIN EN 15086:2006-06 Document comprises 22 pages No part of this standard may be reproduced without prior permission of DIN Deutsches Institut fr Normung e. V., Berlin. Beuth Verlag GmbH, 10772 Berlin, Germany, has the exclusive right of sale for German Standards (DIN-Normen). English price group

3、 13 www.din.de www.beuth.de !,o(h“10.06 9760569DIN EN 15086:2006-06 2 National foreword This standard has been prepared by CEN/TC 275 Food analysis Horizontal methods (Secretariat: Germany), Working Group WG 2 Sweeteners. The responsible German body involved in its preparation was the Normenausschus

4、s Lebensmittel und land-wirtschaftliche Produkte (Foodstuffs and Agricultural Products Standards Committee), Technical Committee Sungsmittel. Because the consumption of sugar alcohols can have a laxative effect, foodstuffs are to be correspondingly labelled before they are put on the European Market

5、. The use of sweeteners such as the sugar alcohols isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol is governed by European Parliament and Council Directive 94/35/EC of 30 June 1994 on sweeteners for use in foodstuffs (OJ L237 of 10.09.1994, p.3; amended by Directive 2003/115/EC of the Eu

6、ropean Parliament and of the Council of 22 December 2003, OJ L24 of 29.01.2004). This standard is intended to allow food retailers, agencies for the official control of foodstuffs, and private laboratories to check food samples for compliance with European regulations. The DIN Standard corresponding

7、 to the European Standard referred to in clause 2 of the EN is as follows: EN ISO 3696 DIN ISO 3696 National Annex NA (informative) Bibliography DIN ISO 3696, Water for analytical laboratory use Specification and test methods EUROPEAN STANDARDNORME EUROPENNEEUROPISCHE NORMEN 15086March 2006ICS 67.05

8、0English VersionFoodstuffs - Determination of isomalt, lactitol, maltitol, mannitol,sorbitol and xylitol in foodstuffsProduits alimentaires - Dosage de lisomalt, du lactitol, dumaltitol, du mannitol, du sorbitol et du xylitol dans lesproduits alimentairesLebensmittel - Bestimmung von Isomalt, Lactit

9、, Maltit,Mannit, Sorbit und Xylit in LebensmittelnThis European Standard was approved by CEN on 3 February 2006.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 alte

10、ration. Up-to-date lists and bibliographical references concerning such 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 transla

11、tionunder the responsibility of a CEN member into its own language and 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

12、, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania,Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.EUROPEAN COMMITTEE FOR STANDARDIZATIONCOMIT EUROPEN DE NORMALISATIONEUROPISCHES KOMITEE FR NORMUNGManagement Centre: rue d

13、e Stassart, 36 B-1050 Brussels 2006 CEN All rights of exploitation in any form and by any means reservedworldwide for CEN national Members.Ref. No. EN 15086:2006: EEN 15086:2006 (E) 2 Contents Page Foreword 3 1 Scope .4 2 Normative references .4 3 Principle.4 4 Reagents4 5 Apparatus 5 6 Procedure 6

14、7 Calculation.7 8 Precision8 9 Test report .10 Annex A (informative) Precision data .11 Annex B (informative) Alternative HPLC-Systems.15 Annex C (informative) Examples for chromatograms16 Bibliography.20 EN 15086:2006 (E) 3 Foreword This European Standard (EN 15086:2006) has been prepared by Techni

15、cal Committee CEN/TC 275 “Food analysis - Horizontal methods”, the secretariat of which is held by DIN. This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by September 2006, and conflicting national sta

16、ndards shall be withdrawn at the latest by September 2006. According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Ge

17、rmany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom. EN 15086:2006 (E) 4 1 Scope This European Standard specifies an HPLC-method for the determination

18、of isomalt and other polyols such as lactitol, maltitol, mannitol, sorbitol and xylitol in foodstuffs. Chemically isomalt is described as a mixture of 6-O-D-glucopyranosyl-D-sorbitol (1,6-GPS) and 1-O-D-glucopyranosyl-D-mannitol (1,1-GPM). The method has been validated in a collaborative study for i

19、somalt (sum of GPS and GPM) on cookies, chewing gum, chocolate and on hard candies. Validation data for GPS and GPM are given in Clause 8, Annex A, Tables A.1 and A.2 The determination of the other sugar alcohols has been validated in a further collaborative study using the same method. The samples

20、were pudding (lactitol, mannitol, xylitol), cookies (lactitol, maltitol, mannitol, sorbitol and xylitol), hard candies (lactitol, mannitol, xylitol, sorbitol) and chewing gum (maltitol, mannitol, sorbitol). Validation data are given in Clause 8 and Annex A, Tables A.3 to A.7. 2 Normative references

21、The following referenced documents are indispensable for the application of this European Standard. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. EN ISO 3696, Water for analytical labora

22、tory use - Specification and test methods (ISO 3696:1987) 3 Principle The sample is diluted, dissolved or extracted with water and possibly filtered. If necessary the sample is clarified using modified Carrez solutions. The polyols are separated by HPLC on cation exchanger with Ca+or Pb+ counter ion

23、 using high purity water at 60 C to 80 C, detected using a refractive index detector (differential refractometer, RI-detector), and determined by the external standard method 1. 4 Reagents 4.1 General During the analysis, unless otherwise stated, use only reagents of recognized analytical grade and

24、water of at least grade 1 according to EN ISO 3696 or use distilled water. 4.2 Standard substances 4.2.1 General When using standard substances containing constitutional water, this content has to be taken into account. Example: molar mass of GPS = 344,32 g/mol, GPM dihydrate = 380,32 g/mol. The exa

25、ct water contents of the standard substances are determined by Karl-Fischer titration. Alternative to the calibration with pure substances, an isomalt reference sample with exactly known mass concentrations of GPM and GPS can be used. EN 15086:2006 (E) 5 4.2.2 6-O-D-Glucopyranosyl-D-sorbitol (1,6 GP

26、S), without constitutional water. 4.2.3 1-O-D-Glucopyranosyl-D-mannitol (1,1-GPM)1), crystallizes with 2 mole of water (water content approximately 10 %). 4.2.4 Lactitol, crystallizes with 1 mole of water (water content approximately 5 %). 4.2.5 Maltitol 4.2.6 Mannitol 4.2.7 Sorbitol 4.2.8 Xylitol 4

27、.3 Standard solutions Dissolve appropriate amounts of polyol standard substances (4.2.2 to 4.2.8) in water and dilute this solution again with water to obtain standard solutions with a total mass concentration of approximately 2 g/100 ml for the sum of all components. This solution may be stored for

28、 6 weeks in a refrigerator set at +4 C. Alternatively it is possible to store the standard solution deep frozen (-18 C) for up to 1 year. 4.4 Carrez solution I, modified Dissolve 53,45 g of potassium hexacyanoferrate(II) (K4Fe(CN)6 3 H2O) in water, mix well and dilute to 500 ml with water. Store in

29、a brown bottle and replace it regularly. 4.5 Carrez solution II, modified Dissolve 148,75 g of zinc nitrate (Zn(NO3)2 6 H2O) in water, mix well and dilute to 500 ml with water. Store in a brown bottle and replace it regularly. 5 Apparatus 5.1 General Usual laboratory apparatus and, in particular, th

30、e following: 5.2 Membrane filter, for filtering the sample test solution, with pore size of e.g. 0,45 m. NOTE Filtering of the mobile phase as well as of the sample solution through a membrane filter prior to use or injection is supposed to increase longevity of the columns. 1)For the availability o

31、f the standard substance, contact your National Standardization Institute. EN 15086:2006 (E) 6 5.3 Magnetic stirrer 5.4 HPLC system, consisting of a pump, a sample injecting device, a refractive index (RI) detector with variable temperature setting, a column oven and an evaluating system. 5.5 Analyt

32、ical separation column, e.g. 300 mm x 7,8 mm, filled with ion exchange resin with Ca+or Pb+ counter ion. To protect the analytical column, it is recommended to use a pre-column of similar characteristics. Shorter columns (e.g. 100 mm x 7,8 mm) may cause insufficient separations. 6 Procedure 6.1 Prep

33、aration of the test sample Homogenize the test sample. This can be achieved by grinding solid samples as hard candies or chocolate with an appropriate mill at low temperatures, and homogenizing subsequently by mixing the ground sample. Deep freeze chewing gum before grinding. Homogenize semi solid s

34、amples e.g. ice cream by melting and stirring. Treat turbid solutions which can occur when preparing e.g. cakes and pastries with modified Carrez solutions. NOTE Although it has not been tested in the inter-laboratory study, it is recommended to de-ionize sample test solutions, if treated with Carre

35、z solutions in order to protect the separation column. Ions introduced by these reagents may be eliminated by means of appropriate ion exchange resins (e.g. de-ashing systems, cartridges) prior to the injection on the analytical column. 6.2 Preparation of the sample test solution 6.2.1 Soluble sampl

36、es (e.g. hard candies, compressed products) Weigh in 2 g of the homogenized sample in a 100 ml volumetric flask and dissolve with water, mix and dilute to the mark. Filter turbid solutions through a membrane filter (5.2) or clarify with modified Carrez solutions (4.4) (4.5). 6.2.2 Incompletely solub

37、le samples (e.g. pastries, chewing gum, chocolate) Weigh in 5 g to 10 g of the homogenized sample in a 100 ml volumetric flask and mix with 50 ml of water, stir for 30 min at 40 C to 60 C with a magnetic stirrer and clarify with modified Carrez solutions. Let the flask stand to reach room temperatur

38、e and dilute to the mark with water. When the precipitate has settled, filter the supernatant aqueous phase through a membrane filter (5.2). Fat containing sample solutions may sometimes need to be filtered a second time through a membrane filter of smaller pore size. EN 15086:2006 (E) 7 6.3 HPLC de

39、termination 6.3.1 HPLC conditions The separation and the quantification have proven to be satisfactory if following experimental conditions are followed: Mobile phase: Water Flow rate: 0,5 ml /min Injection volume: 20 l Column temperature 60 C to 80 C 6.3.2 Identification Inject the same appropriate

40、 volumes, e.g. 20 l of the standard test solution (4.3) as well as of the sample test solution (6.2) into the HPLC-system. Identify the sugar alcohols by comparison of the retention time of the peak in the chromatograms obtained with the sample test solution and with the standard solution. Peak iden

41、tification can also be performed by adding small amounts of the appropriate standard solutions to the sample test solution. 6.3.3 Determination To carry out the determination by external calibration, integrate the peak areas of the sample and compare the results with the corresponding values for the

42、 standard substance or use a calibration graph. Check the linearity of the calibration graph. Note that e.g. peaks of GPM and fructose (Pb+-column), GPS and maltitol (Ca+-column), maltitol and lactitol or xylitol and sorbitol (Ca+-column) may overlap under certain circumstances (see chromatograms in

43、 Annex C). In these cases the chromatographic conditions should be optimized. Chromatographic resolution is mainly influenced by the type of counter-ion Pb+ to Ca + and the temperature of the column. 7 Calculation Calculate the mass concentration, , of each polyol as water free substance in g/100 g

44、or the mass fraction w, in g/100 ml of the sample using equation (1): w or 100022111=mVAmVA (1)where A1is the peak area for the polyol concerned obtained with the sample test solution (6.2), in units of area; A2is the peak area for the polyol concerned obtained with the standard test solution (4.3),

45、 in units of area; V1is the total volume of sample test solution (6.2), in millilitres; V2is the total volume of standard test solution (4.3), in millilitres; m1is the mass of polyol (calculated as dry substance) contained in V2, in grams; m0is the sample mass, in millilitres or grams. Report the re

46、sult with 1 decimal place. EN 15086:2006 (E) 8 8 Precision 8.1 General The precision data for the determination of GPM and GPS were established in 2000 by a collaborative study on cookies, chewing gum, chocolate and on hard candies. Additional validation data for the determination of lactitol, malti

47、tol, mannitol, xylitol and sorbitol were established in 2001 by a further collaborative study on cookies, pudding, hard candies and chewing gum. The data derived from this collaborative study may not be applicable to analyte concentration ranges and sample matrices other than those given in Annex A.

48、 8.2 Repeatability The absolute difference between two single test results found on identical test material by one operator using the same apparatus within the shortest feasible time interval will exceed the repeatability limit r in not more than 5% of the cases. The repeatability is dependent on th

49、e concentration level of the analyte in the sample. The values for GPM are: cookies x = 12,674 g/100 g r = 0,237 chewing gum x = 13,409 g/100 g r = 1,228 chocolate x = 17,911 g/100 g r = 0,636 hard candies x = 47,058 g/100 g r = 1,623 The values for GPS are cookies x = 13,471 g/100 g r = 0,199 chewing gum x = 15,153 g/100 g r = 1,230 chocolate x = 18,448 g/100 g r = 0,987 hard candies x = 49,174 g/100 g r = 1,456 The values for lactitol are cookies x = 6,107 g/100 g r = 0,314 pudding x = 0,664 g/100 g r = 0,047 hard