BS EN ISO 17678-2010 牛奶和乳制品.气相色谱分析甘油三酯测定牛奶脂肪纯度(标准方法)
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【英文标准名称】:Milkandmilkproducts-Determinationofmilkfatpuritybygaschromatographicanalysisoftriglycerides(Referencemethod)
【原文标准名称】:牛奶和乳制品.气相色谱分析甘油三酯测定牛奶脂肪纯度(标准方法)
【标准号】:BSENISO17678-2010
【标准状态】:现行
【国别】:英国
【发布日期】:2010-08-31
【实施或试行日期】:2010-08-31
【发布单位】:英国标准学会(GB-BSI)
【起草单位】:BSI
【标准类型】:()
【标准水平】:()
【中文主题词】:分析;化学分析和测试;化学试剂;含量;定义(术语);含量测定;萃取分析法;脂肪;食品检验;食品;异质脂肪;气相色谱法;仪器;解释;数学计算;牛奶;乳脂;奶制品;参考方法;试样;灵敏度;试验溶液;测试;甘油三酸酯分析
【英文主题词】:Analysis;Chemicalanalysisandtesting;Chemicals;Content;Definitions;Determinationofcontent;Extractionmethodsofanalysis;Fats;Foodinspection;Foodproducts;Foreignfats;Gaschromatography;Instruments;Interpretations;Mathematicalcalculations;Milk;Milkfat;Milkproducts;Referencemethods;Samples;Sensitivity;Testsolutions;Testing;Triglyceridanalysis
【摘要】:ThisInternationalStandardspecifiesareferencemethodforthedeterminationofmilkfatpurityusinggaschromatographicanalysisoftriglycerides.Bothvegetablefatsandanimalfatssuchasbeeftallowandlardcanbedetected.Byusingdefinedtriglycerideequations,theintegrityofmilkfatisdetermined.Basically,themethodappliestobulkmilk,orproductsmadethereof,irrespectiveoffeeding,breedorlactationconditions.Inparticular,themethodisapplicabletofatextractedfrommilkproductspurportingtocontainpuremilkfatwithunchangedcomposition,suchasbutter,cream,milk,andmilkpowder.However,underthecircumstanceslistedhereafter,afalsepositiveresultcanbeobtained.Hence,themethodisnotapplicabletomilkfat:a)obtainedfrombovinemilkotherthancow'smilk;b)obtainedfromsinglecows;c)obtainedfromcowswhichreceivedanexceptionallyhighfeedingofpurevegetableoilssuchasrapeseedoil;d)obtainedfromcolostrum;e)subjectedtotechnologicaltreatmentsuchasremovalofcholesterolorfractionation;f)obtainedfromskimmilkorbuttermilk;g)extractedbyusingtheGerber,Weibull–BerntroporSchmid–Bondzynski–Ratzlaffmethods,orthathasbeenisolatedusingdetergents(e.g.theBureauofDairyIndustriesmethod).Withtheextractionmethodsspecifieding),substantialquantitiesofpartialglyceridesorphospholipidscanpassintothefatphase.Consequently,thescopeofthisInternationalStandardexcludescertainproductsandparticularlycheese,whoseripeningprocesscanalsoaffectthefatcompositiontosuchadegreethatafalsepositiveresultisobtained.
【中国标准分类号】:X16
【国际标准分类号】:67_100_10
【页数】:32P;A4
【正文语种】:英语
【原文标准名称】:牛奶和乳制品.气相色谱分析甘油三酯测定牛奶脂肪纯度(标准方法)
【标准号】:BSENISO17678-2010
【标准状态】:现行
【国别】:英国
【发布日期】:2010-08-31
【实施或试行日期】:2010-08-31
【发布单位】:英国标准学会(GB-BSI)
【起草单位】:BSI
【标准类型】:()
【标准水平】:()
【中文主题词】:分析;化学分析和测试;化学试剂;含量;定义(术语);含量测定;萃取分析法;脂肪;食品检验;食品;异质脂肪;气相色谱法;仪器;解释;数学计算;牛奶;乳脂;奶制品;参考方法;试样;灵敏度;试验溶液;测试;甘油三酸酯分析
【英文主题词】:Analysis;Chemicalanalysisandtesting;Chemicals;Content;Definitions;Determinationofcontent;Extractionmethodsofanalysis;Fats;Foodinspection;Foodproducts;Foreignfats;Gaschromatography;Instruments;Interpretations;Mathematicalcalculations;Milk;Milkfat;Milkproducts;Referencemethods;Samples;Sensitivity;Testsolutions;Testing;Triglyceridanalysis
【摘要】:ThisInternationalStandardspecifiesareferencemethodforthedeterminationofmilkfatpurityusinggaschromatographicanalysisoftriglycerides.Bothvegetablefatsandanimalfatssuchasbeeftallowandlardcanbedetected.Byusingdefinedtriglycerideequations,theintegrityofmilkfatisdetermined.Basically,themethodappliestobulkmilk,orproductsmadethereof,irrespectiveoffeeding,breedorlactationconditions.Inparticular,themethodisapplicabletofatextractedfrommilkproductspurportingtocontainpuremilkfatwithunchangedcomposition,suchasbutter,cream,milk,andmilkpowder.However,underthecircumstanceslistedhereafter,afalsepositiveresultcanbeobtained.Hence,themethodisnotapplicabletomilkfat:a)obtainedfrombovinemilkotherthancow'smilk;b)obtainedfromsinglecows;c)obtainedfromcowswhichreceivedanexceptionallyhighfeedingofpurevegetableoilssuchasrapeseedoil;d)obtainedfromcolostrum;e)subjectedtotechnologicaltreatmentsuchasremovalofcholesterolorfractionation;f)obtainedfromskimmilkorbuttermilk;g)extractedbyusingtheGerber,Weibull–BerntroporSchmid–Bondzynski–Ratzlaffmethods,orthathasbeenisolatedusingdetergents(e.g.theBureauofDairyIndustriesmethod).Withtheextractionmethodsspecifieding),substantialquantitiesofpartialglyceridesorphospholipidscanpassintothefatphase.Consequently,thescopeofthisInternationalStandardexcludescertainproductsandparticularlycheese,whoseripeningprocesscanalsoaffectthefatcompositiontosuchadegreethatafalsepositiveresultisobtained.
【中国标准分类号】:X16
【国际标准分类号】:67_100_10
【页数】:32P;A4
【正文语种】:英语
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