1、BRITISH STANDARD BS EN 1135:1995 Method for Determination of ash offruit and vegetable juices The European Standard EN1135:1994 has the status of a BritishStandard UDC663.81/.82:620.1:543.822BSEN1135:1995 This BritishStandard, having been prepared under the directionof the Consumer Products and Serv
2、ices Sector Board, was published under theauthority of the Standards Boardand comes into effect on 15January1995 BSI01-2000 The following BSI references relate to the work on this standard: Committee reference AW/21 Draft for comment90/51500 DC ISBN 0 580 23172 0 Cooperating organizations The Europe
3、an Committee for Standardization (CEN), under whose supervision this European Standard was prepared, comprises the national standards organizations of the following countries: Austria Oesterreichisches Normungsinstitut Belgium Institut belge de normalisation Denmark Dansk Standard Finland Suomen Sta
4、ndardisoimisliito, r.y. France Association franaise de normalisation Germany Deutsches Institut fr Normung e.V. Greece Hellenic Organization for Standardization Iceland Technological Institute of Iceland Ireland National Standards Authority of Ireland Italy Ente Nazionale Italiano di Unificazione Lu
5、xembourg Inspection du Travail et des Mines Netherlands Nederlands Normalisatie-instituut Norway Norges Standardiseringsforbund Portugal Instituto Portugus da Qualidade Spain Asociacin Espaola de Normalizacin y Certificacin Sweden Standardiseringskommissionen i Sverige Switzerland Association suisse
6、 de normalisation UnitedKingdom British Standards Institution Amendments issued since publication Amd. No. Date CommentsBSEN1135:1995 BSI 01-2000 i Contents Page Cooperating organizations Inside front cover National foreword ii Foreword 2 1 Scope 3 2 Normative references 3 3 Definition 3 4 Principle
7、 3 5 Reagents 3 6 Apparatus 3 7 Procedure 3 8 Calculation 3 9 Precision 4 10 Test report 4 Annex A (informative) Bibliography 5 Annex B (informative) Statistical results of the inter-laboratory test 5 National annex NA (informative) Committees responsible Inside back cover National annex NB (informa
8、tive) Cross-references Inside back cover Table B.1 5BSEN1135:1995 ii BSI 01-2000 National foreword This BritishStandard has been prepared under the direction of the Consumer Products and Services Sector Board and is the English Language version of EN1135:1994 Fruit and vegetable juices Determination
9、 of ash, published bythe European Committee for Standardization (CEN). EN1135 was produced as aresult of international discussions in which the United Kingdom took an activepart. A British Standard does not purport to include all the necessary provisions of a contract. Users of British Standards are
10、 responsible for their correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. Summary of pages This document comprises a front cover, an inside front cover, pagesi andii, theEN title page, pages2 to6, an inside back cover and a back cover.
11、This standard has been updated (see copyright date) and may have had amendments incorporated. This will be indicated in the amendment table on the inside front cover.EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN1135 October1994 UDC663.81/.82:620.1:543.822 Descriptors: Food products, beverages
12、, fruit and vegetable juices, chemical analysis, determination of content, ashes English version Fruit and vegetable juices Determination of ash Jus de fruits et de lgumes Dterminationdecendres Frucht- und Gemsesfte BestimmungdesAsche This European Standard was approved by CEN on1994-09-29. CEN memb
13、ers are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standards may be obtained on applicati
14、on to the Central Secretariat or to any CEN member. This European Standard exists in three official versions (English, French, German). A version in any other language made by translation under the responsibility of a CEN member into its own language and notified to the Central Secretariat has the s
15、ame status as the official versions. CEN members are the national standards bodies of Austria, Belgium, Denmark, Finland, France, Germany, Greece, Iceland, Ireland, Italy, Luxembourg, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and United Kingdom. CEN European Committee for Standardiza
16、tion Comit Europen de Normalisation Europisches Komitee fr Normung Central Secretariat: rue de Stassart 36, B-1050 Brussels 1994 Copyright reserved to CEN members Ref. No. EN1135:1994EEN1135:1994 BSI 01-2000 2 Foreword This European Standard was prepared by the Technical Committee CEN/TC174, Fruit a
17、nd vegetable juices Methods of analysis, the secretariat of which is held by AFNOR. 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 April1995, and conflicting national standards shall be withdrawn
18、 at the latest by April1995. Annexes designated “informative” are given only for information. In this standard Annex A and Annex B are informative. According to the CEN/CENELEC Internal Regulations, the following countries are bound to implement this European Standard: Austria, Belgium, Denmark, Fin
19、land, France, Germany, Greece, Iceland, Ireland, Italy, Luxembourg, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and United Kingdom.EN1135:1994 BSI 01-2000 3 1 Scope This European Standard specifies a method for the determination of ash of fruit and vegetable juices and related products
20、. 2 Normative references This European Standard incorporates by dated or undated reference, provisions from other publications. These normative references are citedat the appropriate places in the text and thepublications are listed hereafter. For dated references, subsequent amendments to or revisi
21、ons of any of these publications apply to this European Standard only when incorporated in it by amendment or revision. For undated references the latest edition of the publication referred to applies. ISO5725:1986, Precision of test methods Determination of repeatability and reproducibility for a s
22、tandard test method by inter-laboratory tests. ISO3696:1987, Water for analaytical laboratory use Specification and test methods. 3 Definition For the purposes of this standard, the following definition applies: ash content the residue of a fruit or vegetable juice or related product obtained when t
23、he organic consituents andwater are completely removed by calcination, expressed ing/l 4 Principle The ash is determined gravimetrically after calcination of the test sample in a muffle furnace at525 C 25 C. 5 Reagents Use only water in accordance with at least grade2 of ISO3696. 6 Apparatus Usual l
24、aboratory apparatus and, in particular, the following: 6.1 Platinum dish, approximate diameter80mm, with flat bottom. 6.2 Water bath 6.3 Muffle furnace, capable of maintaining a temperature of525 C 25 C. 6.4 Desiccator 6.5 Analytical balance, accurate to0,1mg. 7 Procedure 7.1 Preparation of the test
25、 sample Normally products shall not be pretreated and their analysis by this method shall be on a volumetric basis, results being expressed per litre of sample. The analysis of concentrated products may also be carried out on a volumetric basis, after dilution to a known relative density. In this ca
26、se, the relative density shall be indicated. Based on a weighed sample and taking the dilution factor for analysis into account, the results may also be expressed per kilogram of product. In products with high viscosity and/or very high content of cells (for example pulp), determination on the basis
27、 of a weighed test sample is the usual procedure. 7.2 Test procedure Evaporate25ml (or25g; see7.1) of test sample to dryness in the previously weighed platinum dish (mass m a ; 6.1), using the water bath(6.2). Other suitable means of evaporating the water contained in the test sample may be used, pr
28、oviding they do not lead to loss of inorganic constituents. In a fume cupboard slowly heat the dry residue on a hot plate until the greater part of the organic constituents has burned away. Calcine in the muffle furnace(6.3) at a temperature of525 C 25 C until the organic constituents are completely
29、 removed and the residue is white. The temperature of the furnace shall be monitored using a suitable measuring device. Allow the platinum dish with the residue to cool to ambient temperature in the desiccator(6.4) and weigh immediately (mass m b ). Sometimes the organic constituents do not burn awa
30、y completely. In such cases, moisten the ash with water and repeat the evaporation and calcination steps. If necessary, repeat this procedure several times. 8 Calculation Calculate the ash of the test sample in grams per litre as follows. Ash=40 (m b m a ) where: 40 is the conversion factor from25ml
31、 to1000ml (or25g to1kg, see clause7.1); m b is the mass of the platinum dish with ash, in grams; M a is the mass of the empty platinum dish, in grams.EN1135:1994 4 BSI 01-2000 Take into account the dilution factor and the relation of the value of the mass or volume. If a concentrated product has bee
32、n diluted to single strength, report the relative density of the single strength sample. Express the ash in grams per litre to two decimal places. 9 Precision Details of the interlaboratory test on the precision of the method are summarized in Annex B. The values derived from the interlaboratory tes
33、t may not be applicable to analyte concentration ranges and matrices other than given in Annex B. 9.1 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
34、 the repeatability value r in not more than5% of thecases. The values are: k 4g/l: r =0,09g/l 4g/l: r =0,14g/l where: is the measured ash, calculated as mean value from the two single test results. 9.2 Reproducibility The absolute difference between two single test results on identical test material
35、 reported by two laboratories will exceed the reproducibility value R in not more than5% of the cases. The values are: k 4g/l: R=0,13g/l 4g/l: R=0,29g/l where: is the measured ash, calculated as mean value from the two single test results. 10 Test report The test report shall contain the following d
36、ata: all information necessary for the identification of the sample (kind of sample, origin of sample, designation); a reference to this European Standard; the date and type of sampling procedure (ifpossible); the date of receipt; the date of test; the test results and units in which they have been
37、expressed; whether the repeatability has been verified; any particular points observed in the course of the test; any operations not specified in the method or regarded as optional, which might have affected the results.EN1135:1994 BSI 01-2000 5 Annex A (informative) Bibliography 1 Determination of
38、ash: No9,1989. In: Analyses Collection/International Federation of Fruit Juice Producers Loose-leaf edition, as of1989. Zug: Swiss Fruit Union. Untersuchung von Lebensmitteln: Bestimmung der Asche in Fruchtsften: L31.00-4,1980-05 Food Analysis: Determination of ash content: L31.00-4,1980-05 In Amtli
39、che Sammlung von Untersuchnungsverfahren nach 35 LMBG: Verfahren zur probenahme und Untersuchung von Lebensmitteln Tabakerzeugnissen, kosmetischen Mitteln und Bedarfgegenstnden, Bundesgesundheitsamt In: Collection of Methods of sampling and analysis of foods, tabacco products, cosmetics and commodit
40、y goods/Federal Health office Loseblattausgabe, Stand31.12.1991, Bd1 Loose-leaf edition, as of1991-12-31,Vol1 Berlin, Kln: Beuth Verlag GmbH. Annex B (informative) Statistical results of the interlaboratory test In accordance with ISO5725:1986, the following parameters have been defined in an interl
41、aboratory test.(For literature pertaining to the method see Annex A). The test was conducted by the Max von Pettenkofer-Institute of the Federal Health Office, Food Chemistry Department, Berlin, BRD: Table B.1 Sample types: Year of interlaboratory test 1977 number of laboratories 14 number of sample
42、s 4 Sample A B C D Number of laboratories retained after eliminating outliers Number of outliers (Laboratories) Number of accepted results 11 3 58 11 3 56 10 4 54 12 2 63 Mean value ()(g/l) 1,96 2,37 3,42 4,82 Repeatability standard deviation (s r )(g/l) Repeatability relative standard deviation (RS
43、D r )% 0,0253 1,29 0,0349 1,47 0,0316 0,92 0,0508 1,05 Repeatability limit (r)(g/l) 0,07 0,10 0,09 0,14 Reproducibility standard deviation (s R ) (g/l) Reproducibility relative standard deviation (RSDR)% 0,0437 2,23 0,0475 2,00 0,0536 1,57 0,1036 2,15 Reproducibility limit (R)(g/l) 0,12 0,13 0,15 0,
44、29 NOTEOrange juice shows higher values for r and R, perhaps because of content and/or matrix effects. A black currant nectar B apple juice C grape juice, white D orange juice x6 blankBSEN1135:1995 BSI 01-2000 National annex NA (informative) Committees responsible The United Kingdom participation in
45、 the preparation of this European Standard was entrusted by the Consumer Products and Services Sector Board to Technical Committee AW/21 upon which the following bodies were represented: British Food Manufacturing Industries Research Association British Fruit Juice Importers Association British Reta
46、il Consortium British Soft Drink Association Limited Campden Food and Drink Research Association Department of Trade and Industry (Laboratory of the Government Chemist) Ministry of Agriculture, Fisheries and Food Royal Society of Chemistry National annex NB (informative) Cross-references Publication
47、 referred to Corresponding BritishStandard ISO3696:1987 BS3978:1987 Specification for water for laboratory use ISO5725:1986 BS5497 Precision of test methods Part1:1987 Guide for the determination of repeatability and reproducibility forastandard test method by inter-laboratory testsBS EN 1135:1995 B
48、SI 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 level. It is incorporated by Royal Charter. Revisions BritishStandards are u
49、pdated by amendment or revision. Users of BritishStandards should make sure that they possess the latest amendments or editions. It is the constant aim of BSI to improve the quality of our products and services. We would be grateful if anyone finding an inaccuracy or ambiguity while using this BritishStandard would inform the Secretary of the technical committee responsible, the identity of which can be found on the inside front cover. Tel:02089969000. Fax:02089967400. BS
