BS 4585-6-1992 Methods of test for spices and condiments - Determination of non-volatile ether extract《香料和调味品试验方法 第6部分 非挥发性乙醚萃取物测定》.pdf

1、BRITISH STANDARD BS 4585-6: 1992 Methods of test for Spices and condiments Part 6: Determination of non-volatile ether extractBS4585-6:1992 This British Standard, having been prepared under the directionof the Agriculture andFood Standards Policy Committee, was published underthe authority of the St

2、andards Board and comes intoeffect on 15 September 1992 BSI 10-1999 The following BSI references relate to the work on this standard: Committee reference AFC/7 Draft for comment 89/53476 DC ISBN 0 580 21080 4 Committees responsible for this British Standard The preparation of this British Standard w

3、as entrusted by the Agriculture and Food Standards Policy Committee (AFC/-) to Technical Committee AFC/7, upon which the following bodies were represented: Association of Public Analysts Consumer Policy Committee of BSI Department of Trade and Industry (Laboratory of the Government Chemist) Ministry

4、 of Agriculture, Fisheries and Food Natural Resources Institute Seasoning and Spice Association Amendments issued since publication Amd. No. Date CommentsBS4585-6:1992 BSI 10-1999 i Contents Page Committees responsible Inside front cover Foreword ii 1 Scope 1 2 References 1 3 Definition 1 4 Principl

5、e 1 5 Reagent 1 6 Apparatus 1 7 Sampling 1 8 Preparation of the test sample 1 9 Procedure 1 10 Expression of results 2 11 Test report 2 List of references Inside back coverBS4585-6:1992 ii BSI 10-1999 Foreword This Part of BS4585 has been prepared under the direction of the Agriculture and Food Stan

6、dards Policy Committee. It is based on ISO1108:1992 and supersedes BS4585-6:1981 which is withdrawn. This Part of BS4585 differs from ISO1108:1992 in that the procedure for the removal of diethyl ether from the sample extract is done in a less hazardous way. The UK has proposed to ISO that this Part

7、 of BS4585 be the basis for a revision of ISO1108. A British Standard does not purport to include all the necessary provisions of a contract. Users of British Standards are responsible for their correct application. Compliance with a British Standard does not of itself confer immunity from legal obl

8、igations. Summary of pages This document comprises a front cover, an inside front cover, pages i and ii, pages1 and 2, an inside back cover and a back cover. This standard has been updated (see copyright date) and may have had amendments incorporated. This will be indicated in the amendment table on

9、 the inside front cover.BS4585-6:1992 BSI 10-1999 1 1 Scope This Part of BS4585 describes a method for the determination of the non-volatile ether extract of spices and condiments. For the calculation, the moisture content of thematerial is determined in accordance with BS4585-2. 2 References 2.1 No

10、rmative references This British Standard incorporates, by reference, provisions from specific editions of other publications. These normative references are cited at the appropriate points in the text and the publications are listed on the inside back cover. Subsequent amendments to, or revisions of

11、, any of these publications apply to this British Standard only when incorporated in it by updating or revision. 2.2 Informative reference This British Standard refers to another publication that provides information or guidance. The edition of this publication current at the time of issue of this s

12、tandard is listed on the inside back cover, but reference should be made to the latest edition. 3 Definition For the purposes of this Part of BS4585, the following definition applies. non-volatile ether extract the whole of the non-volatile substances extracted by diethyl ether under the conditions

13、specified in this Part of BS4585 4 Principle The material is extracted with diethyl ether, volatile fractions are removed from the extract, and the resulting residue is weighed. The non-volatile diethyl ether extract is removed from the residue and the resulting insoluble residue is weighed. 5 Reage

14、nt 5.1 Diethyl ether, anhydrous, analytical reagent grade, peroxide free. 6 Apparatus 6.1 Ordinary laboratory apparatus 6.2 Continuous extraction apparatus, for example a Soxhlet extractor. 6.3 Oven, capable of being controlled at110 C 2 C. 6.4 Rotary evaporator 7 Sampling Sampling shall be carried

15、out in accordance with BS4540-1:1981. 8 Preparation of the test sample Prepare the test sample using the method described in BS4540-2:1982. 9 Procedure 9.1 Test portion Weigh, to the nearest 0.001g, approximately2g of the test sample (clause8). 9.2 Determination 9.2.1 Extract the test portion (9.1)

16、with diethylether (5.1) in the continuous extraction apparatus (6.2) for 18h. Remove the diethyl ether by distillation using the rotary evaporator (6.4), followed by blowing a stream of air into the flask on a boiling water bath. Heat the flask in the oven (6.3) controlled at 110 C 2 C, cool to labo

17、ratory temperature and weigh to the nearest 0.001g. Repeat the operations of heating, cooling and weighing until the difference in mass between two successive weighings does not exceed 0.002g. 9.2.2 Mix, shaking gently, the residue in the flask with 2ml to 3ml of diethyl ether (5.1) at laboratory te

18、mperature; allow to settle, decant the supernatant liquid and discard it. 9.2.3 Repeat the procedure given in9.2.2 until it is apparent that no more of the residue dissolves. Carry out the operations of diethyl ether removal, heating, cooling and weighing as described in9.2.1 until the difference in

19、 mass between two successive weighings does not exceed 0.002g.BS4585-6:1992 2 BSI 10-1999 10 Expression of results The non-volatile ether extract, expressed as a percentage by mass on a dry basis, is given by the expression: where 11 Test report The test report shall include the following informatio

20、n: a) a complete identification of the sample; b) a reference to this British Standard, i.e.BS4585-6:1992; c) the results expressed in accordance with clause10; d) details of any incidents during the determination which may have influenced the results; e) any operations not included in this British

21、Standard or regarded as optional. m 0 is the mass of the test portion (in g); m 1 is the mass of the flask plus the residue obtained after drying in 9.2.1 (in g); m 2 is the mass of the flask and the insoluble residue obtained in 9.2.3 (in g); H is the moisture content of the sample as received, det

22、ermined in accordance with BS4585-2:1982 (expressed as a percentage by mass).BS4585-6:1992 BSI 10-1999 List of references (see clause 2) Normative references BSI standards publications BRITISH STANDARDS INSTITUTION, London BS 4540, Sampling of spices and condiments. BS 4540-1:1981, Methods of sampli

23、ng. BS 4540-2:1982, Method for preparation of a ground sample for analysis. BS 4585, Methods of test for spices and condiments. BS 4585-2:1982, Determination of moisture content (entrainment method). Informative references ISO standards publications INTERNATIONAL ORGANIZATION FOR STANDARDIZATION (IS

24、O), Geneva. (All publications are available from BSI Sales.) ISO 1108:1992, Spices and condiments Determination of non-volatile ether extract. BS 4585-6: 1992 BSI 389 Chiswick High Road London W4 4AL BSIBritishStandardsInstitution BSI is the independent national body responsible for preparing Britis

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