ISO 13685:1997

Name: ISO 13685:1997 — Ginger and its oleoresins — Determination of the main pungent components (gingerols and shogaols) — Method using high-performance liquid chromatography
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Ginger and its oleoresins — Determination of the main pungent components (gingerols and shogaols) — Method using high-performance liquid chromatography

Название (английский):

ISO 13685:1997

Ginger and its oleoresins — Determination of the main pungent components (gingerols and shogaols) — Method using high-performance liquid chromatography

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 12
Дата публикации:: 14 августа 1997 г.
Издание:: ISO IS 13685 edition 1 version 1
ICS:: 67.220.10

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Описание (английский):

La présente Norme internationale décrit une méthode pour la détermination des gingérols [6]-G, [8]-G et [10]-G et des shogaols correspondants [6]-S, [8]-S et [10]-S dans le gingembre séché ou dans les oléorésines de gingembre, par chromatographie liquide à haute performance en phase inverse. NOTE -- La structure chimique des gingérols et shogaols sont données en annexe A.

Abstract

Похожие стандарты

Стандарты, упомянутые в описании

Overview

ISO 13685:1997 specifies a validated analytical method for determining the main pungent components of ginger - gingerols ([6]-G, [8]-G, [10]-G) and corresponding shogaols ([6]-S, [8]-S, [10]-S) - in dried ginger and ginger oleoresins using high-performance liquid chromatography (HPLC) in reversed phase. The standard was prepared by ISO/TC 34/SC 7 (Spices and condiments) and includes informative annexes (A–E) with chemical structures, typical chromatograms, standard curves and interlaboratory test data.

Key topics and requirements

Scope: Quantification of [6], [8], [10]-gingerols and shogaols in dried ginger and oleoresins by reverse‑phase HPLC with UV detection at 280 nm.

Sample preparation: Grinding (ISO 2825), moisture correction (ISO 939), methanol extraction at ambient temperature, partial concentration under reduced pressure for dried ginger; direct dissolution for oleoresins.

External standard: Nonanoic acid vanillylamide (NVA) used as an external standard; preparation and calibration procedures are defined.

Chromatography conditions: ODS (C18) column (approx. 250 × 4.6 mm, 5 μm), mobile phase acetonitrile : water (with 1% acetic acid) ~65:35 before degassing, flow rate 1.0 mL/min, detection at 280 nm. Specific run times differ for dried ginger (~17 min) and oleoresins (~40 min).

Quantification: Peak-area based calculation using response factors derived from NVA; molecular-mass corrections provided for each compound. Formulae and example calculations included.

Validation and performance: Method validated via two international interlaboratory tests (seven labs); repeatability limits indicated (e.g., dried ginger [6]-G ≈ 2% absolute difference).

Safety notes: Warnings about acetonitrile toxicity and NVA irritation; use analytical/HPLC grade reagents.

Applications and users

Quality control laboratories in spice, flavour and food ingredient industries.

Analytical chemistry labs performing routine or forensic spice analysis.

R&D teams developing ginger extracts, oleoresins, nutraceuticals and functional foods.

Regulatory and certification bodies assessing spice composition and authenticity. Practical uses include batch release testing, specification compliance, process monitoring and research into pungency/active compound profiles.

Related standards

ISO 2825:1981 - Preparation of a ground sample for analysis (referenced for grinding).

ISO 939:1980 - Determination of moisture content in spices and condiments (entrainment method).

ISO 13685 annexes provide spectra, chromatograms and interlaboratory data to support method implementation.

Keywords: ISO 13685:1997, gingerols, shogaols, HPLC, ginger oleoresins, spice analysis, high-performance liquid chromatography, quality control.

ISO 13685:1997

Abstract

Похожие стандарты

Overview

Key topics and requirements

Applications and users

Related standards

Технические детали

ISO 2825:1981

Spices and condiments — Preparation of a ground sample for analysis

ISO 939:1980

Spices and condiments — Determination of moisture content — Entrainment method

BS EN ISO 2825:2026

Spices and condiments. Preparation of a ground sample for analysis.