1、English price group 10No part of this translation may be reproduced without prior permission ofDIN Deutsches Institut fr Normung e. V., Berlin. Beuth Verlag GmbH, 10772 Berlin, Germany,has the exclusive right of sale for German Standards (DIN-Normen).ICS 67.200.10!%XLY“2534154www.din.deDIN EN ISO 68
2、85Animal and vegetable fats and oils Determination of anisidine value (ISO 6885:2016);English version EN ISO 6885:2016,English translation of DIN EN ISO 6885:2016-07Tierische und pflanzliche Fette und le Bestimmung der Anisidinzahl (ISO 6885:2016);Englische Fassung EN ISO 6885:2016,Englische bersetz
3、ung von DIN EN ISO 6885:2016-07Corps gras dorigines animale et vgtale Dtermination de lindice danisidine (ISO 6885:2016);Version anglaise EN ISO 6885:2016,Traduction anglaise de DIN EN ISO 6885:2016-07SupersedesDIN EN ISO 6885:2007-10www.beuth.deDocument comprises 15 pagesDTranslation by DIN-Sprache
4、ndienst.In case of doubt, the German-language original shall be considered authoritative.July 201607.16DIN EN ISO 6885:2016-07 2 A comma is used as the decimal marker. National foreword This document (EN ISO 6885:2016) has been prepared by Technical Committee ISO/TC 34 “Food products” (Secretariat:
5、AFNOR, France) in collaboration with Technical Committee CEN/TC 307 “Oil seeds, vegetable and animal fats and oils and their by-products Methods of sampling and analysis” (Secretariat: AFNOR, France). The responsible German bodies involved in its preparation were DIN-Normenausschuss Lebensmittel und
6、 landwirtschaftliche Produkte (DIN Standards Committee Food and Agricultural Products) and the Deutsche Gesellschaft fr Fettwissenschaft (German Fat Research Society), Joint Committee NA 057-05-05 AA Gemeinschaftsausschuss fr die Analytik von Fetten, len, Fettprodukten, verwandten Stoffen und Rohsto
7、ffen. In addition to the legal units of measurement, this standard also uses the unit “mval O2/kg“. It should be noted that the Gesetz ber Einheiten im Messwesen (German Law on units in metrology) prohibits the use of this unit for official and commercial purposes in Germany. The indication of this
8、unit solely serves to facilitate the communication with those countries where this unit is used (import-export business). The peroxide value is usually expressed in milliequivalents of active oxygen per kilogram of oil, but it may also be expressed (in SI units) as millimoles of active oxygen per ki
9、logram of oil. The value expressed in millimoles of active oxygen per kilogram is half that expressed in milliequivalents of active oxygen per kilogram. Multiplication of the peroxide value (milliequivalents of active oxygen per kilogram) by the equivalent mass of oxygen (= 8) gives the active oxyge
10、n mass fraction in milligrams per kilogram of oil (see ISO 27107, Note to Subclause 3.1, peroxide value). The DIN Standards corresponding to the International Standards referred to in this document are as follows: ISO 661 DIN EN ISO 661 ISO 3696 DIN ISO 3696 ISO 5555 DIN EN ISO 5555 ISO 5725-1 DIN I
11、SO 5725-1 ISO 5725-2 DIN ISO 5725-2 Amendments This standard differs from DIN EN ISO 6885:2007-10 as follows: a) milk and milk products (or fat coming from milk and milk products) are now excluded from the scope of the standard; b) the standard has been editorially revised and brought in line with t
12、he current rules of presentation. Previous editions DIN EN ISO 6885: 2000-12, 2007-10 DIN EN ISO 6885:2016-07 3 National Annex NA (informative) Bibliography DIN EN ISO 661, Animal and vegetable fats and oils Preparation of test sample DIN EN ISO 5555, Animal and vegetable fats and oils Sampling DIN
13、ISO 3696, Water for analytical laboratory use; specification and test methods DIN ISO 5725-1, Accuracy (trueness and precision) of measurement methods and results Part 1: General principles and definitions DIN ISO 5725-2, Accuracy (trueness and precision) of measurement methods and results Part 2: B
14、asic method for the determination of repeatability and reproducibility of a standard measurement method DIN EN ISO 6885:2016-07 4 This page is intentionally blank EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN ISO 6885 March 2016 ICS 67.200.10 Supersedes EN ISO 6885:2007 English Version Animal
15、 and vegetable fats and oils Determination of anisidine value (ISO 6885:2016) Corps gras dorigines animale et vgtale Dtermination de lindice danisidine (ISO 6885:2016) Tierische und pflanzliche Fette und le Bestimmung der Anisidinzahl (ISO 6885:2016) This European Standard was approved by CEN on 30
16、January 2016. CEN members 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
17、 obtained on application to the CEN-CENELEC Management Centre 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 t
18、he CEN-CENELEC Management Centre has the same status as the official versions. CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ir
19、eland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG CEN-CENELEC Management C
20、entre: Avenue Marnix 17, B-1000 Brussels 2016 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN ISO 6885:2016 E EN ISO 6885:2016 (E) 2 Contents Page European foreword . 3 Foreword 4 1 Scope 5 2 Normative references 5 3 Terms and defi
21、nitions . 5 4 Principle . 5 5 Reagents . 5 6 Apparatus . 6 7 Sampling . 6 8 Preparation of test sample 6 9 Procedure. 7 9.1 Test portion and preparation of test solution 7 9.2 Unreacted test solution . 7 9.3 Reacted test solution 7 9.4 Blank 7 9.5 Spectrometric measurement 7 9.6 Absorbance range . 7
22、 10 Expression of results 8 11 Precision . 8 11.1 Interlaboratory tests 8 11.2 Repeatability . 8 11.3 Reproducibility 8 12 Test report . 9 Annex A (informative) Results of the interlaboratory test 10 Bibliography . 11 DIN EN ISO 6885:2016-07 EN ISO 6885:2016 (E) 3 DIN EN ISO 6885:2016-07 European fo
23、reword This document (EN ISO 6885:2016) has been prepared by Technical Committee ISO/TC 34 “Food products” in collaboration with Technical Committee CEN/TC 307 “Oilseeds, vegetable and animal fats and oils and their by-products Methods of sampling and analys is” the secretariat of which is held by A
24、FNOR. 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 September 2016, and conflicting national standards shall be withdrawn at the latest by September 2016. Attention is drawn to the possibility t
25、hat some of the elements of this document may be the subject of patent rights. CEN and/or CENELEC shall not be held responsible for identifying any or all such patent rights. This document supersedes EN ISO 6885:2007. According to the CEN-CENELEC Internal Regulations, the national standards organiza
26、tions of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Mal
27、ta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom. Endorsement notice The text of ISO 6885:2016 has been approved by CEN as EN ISO 6885:2016 without any modification. ForewordISO (the International Organization for Stand
28、ardization) 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 technical committee has been established has the right
29、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 of electrotechnical standardization.The procedures us
30、ed to develop this document and those intended for its further maintenance are described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the different types of ISO documents should be noted. This document was drafted in accordance with the editorial rules
31、of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of any patent rights identifie
32、d during the development of the document will be in the Introduction and/or on the ISO list of patent declarations received (see www.iso.org/patents).Any trade name used in this document is information given for the convenience of users and does not constitute an endorsement.For an explanation on th
33、e meaning of ISO specific terms and expressions related to conformity assessment, as well as information about ISOs adherence to the WTO principles in the Technical Barriers to Trade (TBT) see the following URL: Foreword - Supplementary informationThe committee responsible for this document is ISO/T
34、C 34, Food products, Subcommittee SC 11, Animal and vegetable fats and oils.This fourth edition cancels and replaces the third edition (ISO 6885:2006), which has been technically revised by adding a sentence to the Scope and deleting a column in Table A.1.4EN ISO 6885:2016 (E) DIN EN ISO 6885:2016-0
35、7 1 ScopeThis International Standard specifies a method for the determination of the anisidine value in animal and vegetable fats and oils. This is a measure of the amount of aldehydes present (principally , -unsaturated aldehydes).Milk and milk products (or fat coming from milk and milk products) a
36、re excluded from the scope of this International Standard.2 Normative referencesThe following documents, in whole or in part, are normatively referenced in this document and are indispensable for its application. For dated references, only the edition cited applies. For undated references, the lates
37、t edition of the referenced document (including any amendments) applies.ISO 661, Animal and vegetable fats and oils Preparation of test sampleISO 3696, Water for analytical laboratory use Specification and test methods3 Terms and definitionsFor the purposes of this document, the following terms and
38、definitions apply.3.1anisidine valueone hundred times the increase in absorbance, measured at a wavelength of 350 nm in a 10 mm cell, of a test solution when reacted with p-anisidine under the test conditions specified in this International StandardNote 1 to entry: The anisidine value has no dimensi
39、ons, and is calculated and quoted on the basis of 1 g of the test sample in 100 ml of a mixture of solvent and reagent.4 PrincipleA test solution is prepared in isooctane (2,2,4-trimethylpentane). It is reacted with an acetic acid solution of p-anisidine. The increase in absorbance at 350 nm is meas
40、ured. The anisidine value is calculated.5 ReagentsUse only reagents of recognized analytical grade, and water complying with grade 3 of ISO 3696.5.1 Sodium sulfate (Na2SO4), anhydrous.5.2 Isooctane (2,2,4-trimethylpentane), having an absorbance not exceeding 0,01 against water in the wavelength rang
41、e 300 nm to 380 nm.5.3 4-Methoxyaniline (p-anisidine), anhydrous cream-coloured crystals.WARNING p-anisidine is toxic and care shall be taken to avoid contact with the skin.5EN ISO 6885:2016 (E) DIN EN ISO 6885:2016-07 Store the p-anisidine in a dark bottle at 0 C to 4 C in the dark.No coloration (g
42、rey or pink) shall be observed. If this is present, purify the p-anisidine as follows.Dissolve 4 g of p-anisidine in 100 ml of water at 75 C. Add 0,5 g of sodium sulfite (Na2SO3) and 2 g of charcoal. Stir for 5 min and filter through a medium retention filter paper to give a clear solution. Cool the
43、 filtrate to 0 C and leave at this temperature for at least 4 h. Filter off the crystals, preferably under vacuum, and wash with a small volume of water at about 0 C. Dry in a vacuum desiccator containing an efficient desiccant.5.4 Glacial acetic acid, of water content not greater than 0,1 % (mass f
44、raction).5.5 Anisidine reagent.On the day of use, prepare the minimum quantity of reagent required for the analysis, in view of its toxicity and limited life. Prepare, for example, 50 ml of reagent as follows.Dissolve 0,125 g of the p-anisidine (5.3) in the glacial acetic acid (5.4) in a 50 ml volum
45、etric flask and dilute to the mark with the same solvent, avoiding exposure to strong light.Check the absorbance against isooctane before use and discard the reagent when the difference is larger than 0,2. In any case, discard any reagent left over on the day of use.6 ApparatusUsual laboratory appar
46、atus and, in particular, the following.6.1 Spectrometer, double- or single-beam, suitable for use at a wavelength of 350 nm, with cells of optical path length 10 mm.When a double-beam spectrometer is used, it is recommended that a pair of matched 10 mm cells be used.6.2 Volumetric flasks, of 25 ml c
47、apacity.6.3 Test tubes, of 10 ml capacity, fitted with ground glass stoppers.6.4 Pipettes, of 1 ml and 5 ml capacities, equipped with a safety suction device.7 SamplingA representative sample should have been sent to the laboratory. It should not have been damaged or changed during transport or stor
48、age.Sampling is not part of the method specified in this International Standard. A recommended sampling method is given in ISO 5555.8 Preparation of test samplePrepare the test sample in accordance with ISO 661.If the moisture content of the sample is greater than 0,10 % (mass fraction), it should b
49、e dried using the following procedure.Add sodium sulfate (5.1) in the proportion of 1 g to 2 g per 10 g of the thoroughly mixed sample, at a temperature of not more than 10 C above the melting point in the case of a solid fat. Stir thoroughly and filter, maintaining the temperature to prevent solidification.6EN ISO 6885:2016 (E) DIN EN ISO 6885:2016-07 Take care to exclude extraneous moisture during the procedure because it can affect the equilibrium reaction during which water is produced.9 Procedure9.1 Test portion an
