1、BRITISH STANDARD BS 4585-3: 1998 ISO 928:1997 Methods of test for spices and condiments Part 3: Determination of total ash ICS 67.220.10BS 4585-3:1998 This British Standard, having been prepared under the directionof the Consumer Products and Services Sector Board, was published under the authority
2、of the Standards Board and comes into effect on 15 March 1998 BSI 04-1999 ISBN 0 580 29357 2 National foreword This British Standard reproduces verbatim ISO 928:1997 and implements it as the UK national standard. It supersedes BS 4585-3:1981 which is withdrawn. The UK participation in its preparatio
3、n was entrusted to Technical Committee AW/7, Spices and condiments, which has the responsibility to: aid enquirers to understand the text; present to the responsible international/European committee any enquiries on the interpretation, or proposals for change, and keep the UK interests informed; mon
4、itor related international and European developments and promulgate them in the UK. During the preparation of this Part of BS 4585 it was noted that clause 8.2 should indicate a weighing accuracy to the nearest0,0001g, which is the weighing accuracy given in clause8.3. In addition, it should be note
5、d that, in clause8.3, it is usual practice in the United Kingdom to ensure that the temperature of the electric heater is controlled so that the sample is carbonized but not allowed to ignite prior to its being heated in the electric muffle chamber furnace. A list of organizations represented on thi
6、s committee can be obtained on request to its secretary. Cross-references The British Standards which implement international or European publications referred to in this document may be found in the BSI Standards Catalogue under the section entitled “International Standards Correspondence Index”, o
7、r by using the “Find” facility of the BSI Standards Electronic Catalogue. 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
8、immunity from legal obligations. Summary of pages This document comprises a front cover, an inside front cover, pages i and ii, theISO title page, page ii , pages 1 and 2, an inside back cover and a back cover. This standard has been updated (see copyright date) and may have had amendments incorpora
9、ted. This will be indicated in the amendment table on the inside front cover. Amendments issued since publication Amd. No. Date CommentsBS 4585-3:1998 BSI 04-1999 i Contents Page National foreword Inside front cover Introduction 1 1 Scope 1 2 Normative references 1 3 Definition 1 4 Principle 1 5 Rea
10、gents 1 6 Apparatus 1 7 Sampling 1 8 Procedure 1 9 Expression of results 2 10 Precision 2 11 Test report 2 Annex A (informative) Results of interlaboratory test Inside back cover Table A.1 Interlaboratory test for the determination of total ash Inside back coverii blankBS4585-3:1998 ii BSI 04-1999 F
11、oreword ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a te
12、chnical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters
13、of electrotechnical standardization. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least75% of the member bodies casting a vote. International Standard ISO 928 was pre
14、pared by Technical Committee TC 34, Agricultural food products, Subcommittee SC 7, Spices and condiments. This second edition cancels and replaces the first edition (ISO 928:1980), which has been technically revised. Annex A of this International Standard is for information only. Descriptors: Agricu
15、ltural products, food products, seasonings, aromatic plants, spices, herbs, tests, determination of content, ash determination, incineration analysis.BS 4585-3:1998 BSI 04-1999 1 Introduction This International Standard is applicable to most spices and condiments. In view of the number and variety o
16、f such products, however, it may be necessary in particular cases to modify the method or even to choose a more suitable method. Such modifications and other methods will be indicated in the International Standards giving specifications for the spices and condiments in question. 1 Scope This Interna
17、tional Standard specifies a method for the determination of total ash from spices and condiments. 2 Normative references The following standards contain provisions which, through reference in this text, constitute provisions of this International Standard. At the time of publication, the editions in
18、dicated were valid. All standards are subject to revision, and parties to agreements based on this International Standard are encouraged to investigate the possibility of applying the most recent editions of the standards indicated below. Members of IEC and ISO maintain registers of currently valid
19、International Standards. ISO 948:1980, Spices and condiments Sampling. ISO 2825:1981, Spices and condiments Preparation of a ground sample for analysis. ISO 3696:1987, Water for analytical laboratory use Specification and test methods. 3 Definition For the purposes of this International Standard, th
20、e following definition applies. 3.1 total ash of spices and condiments residues obtained after incineration at (550 25)C under the conditions specified in this International Standard, expressed as a percentage by mass 4 Principle Destruction of organic matter by heating the sample to constant mass a
21、t a temperature of (550 25)C. 5 Reagents Use water in accordance with grade 3 of ISO 3696. 6 Apparatus Usual laboratory apparatus and, in particular, the following. 6.1 Dish, flat-bottomed, of50 ml to100 ml capacity, made of platinum, quartz, porcelain or another material unaffected by the condition
22、s of the test. 6.2 Electrical hotplate or surface heater. 6.3 Electrical muffle furnace, capable of being maintained at (550 25)C. 6.4 Desiccator, provided with an efficient desiccant. 6.5 Analytical balance, capable of weighing to the nearest 0,0001 g. 6.6 Water bath. 7 Sampling Sampling shall be c
23、arried out in accordance with the method specified in ISO 948. 8 Procedure Carry out two determinations. 8.1 Preparation of test sample Prepare the test sample by the method specified in ISO 2825. 8.2 Preparation of the dishes Heat the dishes for about 1 h in the muffle furnace(6.3) set at550C. Afte
24、r cooling to room temperature in the desiccator (6.4), weigh to the nearest0,5mg (m 1 ). 8.3 Determination Weigh, to the nearest0,0001 g, about2 g of the laboratory sample into the dish (6.1) prepared as specified in8.2 (m 2 ). Heat the dish on the electrical hotplate or under the surface heater (6.
25、2) until the test portion has been carbonized. Heat in the electrical muffle furnace (6.3) set at550C. After about2 h, take the dish out. After cooling, wet the ash with water and dry first on the water bath(6.6) and afterwards on the electrical hotplate(6.2). Then again heat in the electrical muffl
26、e furnace(6.3) set at550C, to constant mass. Cool in the desiccator (6.4) and weigh to the nearest0,0001g (m 3 ). Repeat the operations of heating, cooling in the desiccator and weighing until the difference between successive weighing does not exceed0,0005g. The total ash may be retained for the de
27、termination of acid-insoluble ash.BS 4585-3:1998 2 BSI 04-1999 9 Expression of results 9.1 Calculate the total ash (w TA ), expressed as a percentage by mass, using the following equation: where 9.2 Calculate the mean of two determinations and express the result to one decimal place. 9.3 For determi
28、nation on a moisture-free basis, the value should be multiplied by where c is the moisture content, expressed as a percentage. 10 Precision Details of an interlaboratory test on the precision of the method are summarized in Annex A. The values derived from this interlaboratory test may not be applic
29、able to concentration ranges and matrices other than those given. 11 Test report The test report shall specify the method used and the result obtained. It shall also mention all operating conditions not specified in this International Standard, or regarded as optional, and any circumstances that may
30、 have influenced the result. The report shall include all details required for complete identification of the sample. m 1 is the mass, in grams, of the dish found in8.2; m 2 is the mass, in grams, of the dish and the test portion; m 3 is the mass, in grams, of the dish and the residue retained from
31、the determination specified in8.3. w TA m 3 m 1 m 2 m 1 -100% = 100% 100% c -BS 4585-3:1998 BSI 04-1999 Annex A (informative) Results of interlaboratory test An interlaboratory test in accordance with this method was carried out in Germany in 1994 with the participation of15 laboratories and gave th
32、e statistical results shown in Table A.1. Table A.1 Interlaboratory test for the determination of total ash Sample W TA % Repeatability limit r Reproducibility limit R No. of laboratories remaining after elimination of outliers Pepper, black, ground 4,491 0,188 0,368 13 Oregano, minced 8,963 0,681 1
33、,014 12 Cloves, ground 5,057 0,182 0,241 12BS 4585-3: 1998 ISO 928:1997 BSI 389 Chiswick High Road London W4 4AL BSIBritishStandardsInstitution BSI is the independent national body responsible for preparing BritishStandards. It presents the UK view on standards in Europe and at the international lev
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