ISO 15304-2002 动植物脂肪和油.蔬菜脂肪和油过脂肪酸异构体含量测定.气相色谱法.pdf

标准号：ISO 15304-2002
实施状态：作废
中文名称：动植物脂肪和油.蔬菜脂肪和油过脂肪酸异构体含量测定.气相色谱法
英文名称：Corps gras d'origines animale et végétale - Détermination de la teneur en isomères trans d'acides gras de corps gras d'origine végétale - Méthode par chromatographie en phase gazeuse (Première édition; Version corrigée: 05/15/2003)
发布日期：2002-03
被替代标准：ISO 12966-4-2015;ISO 12966-1-2014;ISO 12966-4-2015
代替标准：ISO/FDIS 15304-2001
采用标准：DIN EN ISO 15304-2002,IDT;BS EN ISO 15304-2002,IDT;GB/T 22507-2008,IDT;EN ISO 15304-2002,IDT;NF T60-264-2002,IDT;SN EN ISO 15304-2002,IDT;SN EN ISO 15304/AC-2005,IDT;OENORM EN ISO 15304-2002,IDT;OENORM EN ISO 15304-2005,IDTN-EN ISO 15304-2003,IDT;UNE-EN ISO 15304-2002,IDT
起草单位：ISO/TC 34
标准简介：This International Standard specifies a gas chromatographic method using capillary columns for the determination of the content of trans fatty acid isomers of vegetable oils and fats.
The method is specially designed to evaluate, by a single capillary gas chromatographic (GC) procedure, the level of trans isomers as formed during (high temperature) refining, or during hydrogenation of vegetable oils or fats.
The method may also be used to report all other fatty acids (e.g. to obtain the full fatty acid composition and total amounts of saturated fatty acids, mono-unsaturated fatty acids and poly-unsaturated fatty acids) from the same sample and same analysis.
NOTE 1    The trans-isomer content as obtained with this method may not agree with the trans-isomer content as obtained using other methods.
NOTE 2    During (high temperature) refining (deacidification and deodorization), only geometrical isomers are formed of the mono- and poly-unsaturated fatty acids; i.e. the double bond(s) remain(s) at the same natural position. During hydrogenation, both positional and geometrical isomers are formed.
NOTE 3    For some specific cis- and trans-isomers formed during hydrogenation, co-elution is possible. This could influence the accuracy of the result. The level of these isomers is usually negligible in normal partially hydrogenated oils and fats.
文件格式：PDF
文件大小：633.20KB
文件页数：26
（以上信息更新时间为：2019-11-23）



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