1、 KSKSKSKSKSKSKSK KSKSKS KSKSK KSKS KSK KS KS H 1203 KS H 1203:2012 2012 12 29 http:/www.kats.go.krKS H 1203:2012 : ( ) ( ) () () ( ) : (http:/www.standard.go.kr) ： ：2001 3 29 ：2012 12 29 2012-0834 ： ： ( 02-509-7270) (http:/www.kats.go.kr). 10 5 , . KS H 1203:2012 i 1 1 2 1 3 1 3.1 1 3.2 .1 3.3 1 4 .
2、1 4.1 .1 4.2 .1 4.3 .2 4.4 2 4.5 3 4.6 .3 5 3 5.1 .3 5.2 .3 5.3 .4 5.4 4 5.5 .5 6 .5 6.1 .5 6.2 .5 6.3 .5 6.4 5 6.5 .6 KS H 1203:2012 .7 KS H 1203:2012 Testing method for crude lipids content 1 ( ) . 2 . . ( ) . KS H ISO 3889, KS M 0009, 3 3.1 3.2 3.3 4 4.1 . ( , ), , , . 4.2 4.2.1 (diethyl ether),
3、, , 120 2 2 3 . ( .) . 4.2.2 A( 2 ), CuSO4 5H2O 69.3 g 1 000 mL . KS H 1203:2012 2 4.3 4.3.1 , . 23 25 mm, 60 80 mL . 4.3.2 , . . 4.3.3 , 20 mm, 90 mm . 4.3.4 4.3.5 4.3.6 4.4 4.4.1 , , . 2/3 , . 100 105 2 3 . 4.4.2 , , , , 3 8 g 8 10 . 90 1 . . 4.4.3 , , , , , Cu(OH)2 . 5 10 g 300 mL 200 mL . , . A
4、10 mL 0.25 N 0.25 N . . 98 100 2 . KS H 1203:2012 3 . 4.4.4 , . 30 50 g . 4.5 1/2 1/3 , 50 70 , 1 80 . 8 16 . . , 98 100 . KS M 0009, 3.2.4 . 4.6 S WW01(%)= W0： (g) W1 ： (g) S ： (g) 5 5.1 . . 5.2 5.2.1 5.2.2 95 % 5.2.3 , 4.2.1 5.2.4 , . KS H 1203:2012 4 5.3 5.3.1 , 1 . KS H ISO 3889, 6. . ： mm ： 185
5、15 1 5.4 1 10 g 11 mL 40 50 1.5 mL( 2.0 mL) 10 mL . 25 mL 1 . 25 mL 1 . 600 rpm 15 mL . 15 mL 3 . - (1002) . KS H 1203:2012 5 5.5 S WW01(%)= W0： (g) W1： (g) S ： (g) 6 6.1 , . 6.2 6.2.1 6.2.2 6.2.3 6.2.4 6.3 6.3.1 6.4 6.4.1 3 g, 2 g, 5 g, 1 g 10 mL 70 30 , 5 . 20 mL 25 mL 25 mL . 6.4.2 , 8 g 2 mL . 6
6、 mL 90 . . 95 % 7 mL 25 mL , . 6.4.3 , , , , KS H 1203:2012 6 2 g 2 mL . 10 mL , 70 80 30 40 . 10 mL 25 mL . 6.4.4 1 g 9 mL 1 mL (乳狀液 ) . , . 5 . 25 mL . 6.5 5.4 5.5 . KS H 1203:2012 7 KS H 1203:2012 . 1 1.1 KS KS . , , , . 1.2 1.2.1 a) KS . KS : KS H 2002( ), KS H 2005( ), KS H 2006( ), KS H 2010 (
7、 ), KS H 2013( ), KS H 2026( ), KS H 2109( ), KS H 2112( ), KS H 2119( ), KS H 2120( ), KS H 2502( ), KS H 3012( ), KS H 3102( ), KS H 3103( ), KS H 3104( ), KS H 3108( ), KS H 3114( ), KS H 3115( ), KS H 6025( ) AOAC : AOAC 920.85(Fat or ether extract in flour), AOAC 922.06(Fat in flour : acid hydr
8、olysis method), AOAC 963.15(Fat in cacao products : soxhlet extraction method), AOAC 945.44(Fat in fig bars and raisin-filled crackers : ether extractio method), AOAC 925.12(Fat in macaroni products : acid hydrolysis method) ISO : ISO 3947:1977(Starches, native or modified Determination of total fat
9、 content), ISO 7302:1982(Cereals and cereal products Determination of total fat content), ISO 10504:1998(Starch derivatives Determination of the composition of glucose syrups, fructose syrups and hydrogenated glucose syrups Method using high-performance liquid chromatography) : 2000 7. , 1. , 4) b)
10、KS ISO AOAC , . 2 2.1 a) KS KS H 1203:2012 8 . b) “ ” , “” , “ ” . 3 3.1 . KS AOAC ISO , 1 80 8 16 1 80 8 16 8 (ISO 7302) 153787 1 92 3(16) (02)26240114 (02)262401489 http:/ Korean Agency for Technology and Standards http:/www.kats.go.kr KS H 1203:2012 KSKSKS SKSKS KSKS SKS KS SKS KSKS SKSKS KSKSKS Testing method for crude lipids content ICS 67.020
