1、STD-ES1 BS EN 12137-ENGL 1778 1b24bb9 ObA23b4 3b8 W BRITISH STANDARD Fruit and vegetable juices - Determination of tartaric acid in grape juices - Method by high performance liquid chromatography * * m The European Standard EN 12137 : 1997 has the status of a British Standard ICs 67.160.20 NO COPYIN
2、G WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGBr LAW BS EN 12137 : 1998 BS EN 12137 : 1998 Amd. No. Date National foreword Text affected This British Standard is the English language version of EN 12137 : 1997. The UK participation in its preparation was entrusted to Technical Committee AW/
3、21, Fniit and vegetable juices, which has the responsibility to: - aid enquirem to understand the kxt; - present to the responsible European committee any enquiries on the inkqretation, or proposals for change, and keep the UK interests informed; - monitor related international and European developm
4、ents and promulgate them in the UK A list of organizations represented on this committee can be obtained on request to its secretary. IS0 5725 : 1986, to which informative reference is made in the text, has been superseded by IS0 57251 : 1994, IS0 57252 : 1994, IS0 57253 : 1994, IS0 57254 : 1994 and
5、 IS0 57256 : 1994, which are identical with BS IS0 5725 Accu- (trueness and precision) of measurement methods and dts, BS IS0 57251 : 1994 Geneml principles and definitions, BS IS0 57252 : 1994 Basic method for the deternaimtion of repeatability and reproducibiLity of a stanohrd measurement method,
6、BS IS0 57253 : 1994 Intermediate measures of ULe pretOgraphy Jus de fruits et de lgumes - Dosage de l?acide tastrique dans les jus de raisin - Mthode par chromatographie liquide haute performance Frucht- und Gemsesafte - Ekstimm ung von Weinsure in Thubensaft - Hochch Verfahren This European Standar
7、d was approved by CEN on 6 September 1997. CEN members are bound to comply with the CEN/CENELEC Internai Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any aiteration. Up-to-date lists and bibliographical references concerning s
8、uch national standards may be obtained on application to the Central Secretariat or to any CEN member. This European Standard exists in three officiai versions (English, French, German). A version in any other language made by translation under the responsibihty of a CEN member into its own language
9、 and notified to the Centsal Secretariat has the same status as the official versions. CEN members are the national standamis bodies of Austria, Belgium, Czech Republic, Denmark, Finland, France, Germanx Greece, Iceland, Ireland, Italy, Luxembourg, Netherlands, Norwax Portugal, Spain, Sweden, Switze
10、rland and United Kingdom. European Committee for Standardization Comit Europen de Normalisation Europisches Komitee fix Normung Central Secretariat: rue de Stassart 36, B-1060 Brussels O 1997 CEN Au rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref.
11、 No. EN 12137 : 1997 E Page 2 EN 12137 : 1997 Foreword This European Standard has been prepared by khnical Committee CENAC 174, Fhit and vegetable juices - Methods of analysis, the secretariat of which is held by AFNOR. This European Stanard shall be given the status of a national standard, either b
12、y publication of an identical text or by endorsement, at the latest by March 1998, and conflicting nationai standards shall be withdrawn at the latest by March 1998. According to the CENKENELEC Intenial Regulations, the national standards organizations of the following countries are bound to impleme
13、nt this European Stankd Auskia, Belgium, Czech Republic, Denmark, Finland, France, Germans Greece, Iceland, Ireland, I*, Luxembourg, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and the United Kingdom. Contents Foreword 1 Scope 2 Nonnative references 3 Symbols 4 principle 6 Reagents 6 A
14、PP- 7 Procedure 8 Calculation 9 Precision 10 Testreport Annexes A (informative) Bibliography B (informative) statistical resuits of the inter-laboratory test page 2 3 3 3 3 3 3 3 4 4 4 5 5 O BSI 1998 1 scope This European Standard specifies a method for the determination of tartaric acid in grape ju
15、ices by high performance liquid chromatography (“LC). 2 Normative references This European Standard incorporates by dated or undated reference, provisions from other publications. These normative references are cited at the appropriate places in the text and the publications are listed hereafter. Fo
16、r dated references, subsequent amendments to or revisions 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 appies. EN IS0 3696 : Water for analytical .! Flow: e
17、.g. 0,6 mhin 0,005 moM sulfuric acid (5.2); (to avoid a high pressure the flow should be increased slowlv from 0,2 mlmii equiibration); hection volume: typically 15 1; Runningtime: 20min; Retention time: approximately Temperature: 40 “C. Wavelength: 210 nm; acid; to 0,6 mumin during O min for tartar
18、ic O BSI 1998 Page 4 EN 12137 : 1997 8 Calcdation Calculate the content of tartaric acid in the sample using the calibration curve based on peak height. We into account the dilution factor and the relation of the value to mass or volume. If a concentrated product has been diluted to single - a refer
19、ence to this European Standard; - the date and type of sampling procedure (if - the date of receipt; - the date of test; - the test results and units in which they have been expressed; - whether the repeatability of the method has been verified; - any particular points observed in the course of the
20、test; - any operations not specified in the method or regarded as optional, which mght have affected the results. kn0Wn); O BSI 1998 * * rri Sample Number of laboratories retained after eliminating outliers Number of outliers (laboratories) Number of acceDted resuits STD-BSI BS EN 12137-ENGL 1778 m
21、Lb24bb7 Ob82370 bbL m A B C D 8 10 9 9 3 1 2 2 41 54 46 46 Page 5 EN 12137 : 1997 Mean value, 2, () 4,19 2,55 3,77 2,15 Repeatability standard deviation, s, (g/l) 0,0621 0,0513 0,0566 0,0260 Repeaabiliy relative standard deviation, RSD, (%) 1 ,a 2,Ol 1,50 1,21 - Repeatability limit, r, (gA) 0,17 O,
22、14 0,16 0,07 Reproducibility standard deviation, SR, () 0,1148 0,1253 0,1363 0,0931 Reproducibility relative standard deviation, RSDR, (%) 2,74 4,91 3,62 4,33 Annex A (informative) Bibliography Detemination of tartaric acid in grape juices by HPLC : No 65,1995. In: The collected Analyses of the Inte
23、rnational Federatwn of Fruit Juice Producers. Looseleaf edition, 1996, Zug: Swiss Fruit Union. Annex B (informative) Statistical results of the inter-laboratory test In accordance with IS0 5725 : 1986, the following parameters have been defined in an inter-laboratory test. (For literature pertaining
24、 to the method see annex A). The test was conducted by the International Fruit Union, Paris, France. I Reproducibility limit, R, (a) I 0,32 I 0,35 1 o,= I 0,26 Sample types: A grape juice, white; B grape juice, white; C grape juice, red; D grape juice, red. O BSI 1998 STD-BSI BS EN 12137-ENGL 1778 1
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