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

《EN 15086-2006 en Foodstuffs Determination of isomalt lactitol maltitol mannitol sorbitol and xylitol in foodstuffs《食品 食品中异麦芽酮糖醇 乳糖醇 麦芽糖醇 甘露醇 山梨糖醇和木糖醇的测定》.pdf》由会员分享，可在线阅读，更多相关《EN 15086-2006 en Foodstuffs Determination of isomalt lactitol maltitol mannitol sorbitol and xylitol in foodstuffs《食品 食品中异麦芽酮糖醇 乳糖醇 麦芽糖醇 甘露醇 山梨糖醇和木糖醇的测定》.pdf（24页珍藏版）》请在麦多课文档分享上搜索。

1、BRITISH STANDARDBS EN 15086:2006Foodstuffs Determination of isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol in foodstuffsThe European Standard EN 15086:2006 has the status of a British StandardICS 67.050g49g50g3g38g50g51g60g44g49g42g3g58g44g55g43g50g56g55g3g37g54g44g3g51g40g53g48g44g54g5

2、4g44g50g49g3g40g59g38g40g51g55g3g36g54g3g51g40g53g48g44g55g55g40g39g3g37g60g3g38g50g51g60g53g44g42g43g55g3g47g36g58BS EN 15086:2006This British Standard was published under the authority of the Standards Policy and Strategy Committee on 31 March 2006 BSI 2006ISBN 0 580 48060 7National forewordThis B

3、ritish Standard is the official English language version of EN 15086:2006. The UK participation in its preparation was entrusted to Technical Committee AW/-/3, Food analysis Horizontal methods, which has the responsibility to: A list of organizations represented on this committee can be obtained on

4、request to its secretary.Cross-referencesThe British Standards which implement international or European publications referred to in this document may be found in the BSI Catalogue under the section entitled “International Standards Correspondence Index”, or by using the “Search” facility of the BSI

5、 Electronic Catalogue or of British Standards Online.This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. aid enquirers

6、 to understand the text; present to the responsible international/European committee any enquiries on the interpretation, or proposals for change, and keep UK interests informed; monitor related international and European developments and promulgate them in the UK.Summary of pagesThis document compr

7、ises a front cover, an inside front cover, the EN title page, pages 2 to 20, an inside back cover and a back cover.The BSI copyright notice displayed in this document indicates when the document was last issued.Amendments issued since publicationAmd. No. Date CommentsEUROPEAN STANDARDNORME EUROPENNE

8、EUROPISCHE NORMEN 15086March 2006ICS 67.050English 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 alimentairesLeb

9、ensmittel - Bestimmung von Isomalt, Lactit, 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 stat

10、us of a national standard without any alteration. 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 ver

11、sion in any other language made by translationunder 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

12、, Finland, France,Germany, Greece, Hungary, 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

13、KOMITEE FR NORMUNGManagement Centre: rue de 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.

14、4 4 Reagents4 5 Apparatus 5 6 Procedure 6 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 (

15、EN 15086:2006) has been prepared by Technical 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 Se

16、ptember 2006, and conflicting national standards 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 Repub

17、lic, Denmark, Estonia, Finland, France, Germany, 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 speci

18、fies an HPLC-method for the determination 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 bee

19、n validated in a collaborative study for isomalt (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

20、 study using the same method. The samples 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,

21、Tables A.3 to A.7. 2 Normative references 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

22、. EN ISO 3696, Water for analytical laboratory 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 c

23、ation exchanger with Ca+or Pb+ counter ion 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 re

24、agents of recognized analytical grade and 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/

25、mol, GPM dihydrate = 380,32 g/mol. The exact 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

26、.2 6-O-. -D-Glucopyranosyl-D-sorbitol (1,6 GPS), 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 Maltit

27、ol 4.2.6 Mannitol 4.2.7 Sorbitol 4.2.8 Xylitol 4.3 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

28、 all components. This solution may be stored for 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

29、 well and dilute to 500 ml with water. Store in 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 U

30、sual laboratory apparatus and, in particular, the 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 lo

31、ngevity of the columns. 1)For the availability of 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

32、column oven and an evaluating system. 5.5 Analytical 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 caus

33、e insufficient separations. 6 Procedure 6.1 Preparation 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 chew

34、ing gum before grinding. Homogenize semi solid samples 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-ion

35、ize sample test solutions, if treated with Carrez 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

36、 of the sample test solution 6.2.1 Soluble samples (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

37、 solutions (4.4) (4.5). 6.2.2 Incompletely soluble 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 solutio

38、ns. Let the flask stand to reach room temperature 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 sm

39、aller pore size. EN 15086:2006 (E) 7 6.3 HPLC determination 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

40、6.3.2 Identification Inject the same appropriate 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 so

41、lution and with the standard solution. Peak identification 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 t

42、he results with the corresponding values for the 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 u

43、nder certain circumstances (see chromatograms in 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, ! ,

44、of each polyol as water free substance in g/100 g 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 concern

45、ed obtained with the standard test solution (4.3), 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 s

46、ample mass, in millilitres or grams. Report the result 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 valida

47、tion data for the determination of lactitol, maltitol, 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

48、sample matrices other than those given in Annex A. 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%

49、of the cases. The repeatability is dependent on the 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 pud