EN ISO 15788-1:2001 PDF
Animal and vegetable fats and oils - Determination of stigmastadienes in vegetable oils - Part 1: Method using capillary-column gas chromatography (Reference method) (ISO 15788-1:1999)
Animal and vegetable fats and oils - Determination of stigmastadienes in vegetable oils - Part 1: Method using capillary-column gas chromatography (Reference method) (ISO 15788-1:1999)
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 11
- Дата публикации:
- 20 июня 2001 г.
- Издание:
- CEN EN 15788 edition 1 version 1
- ICS:
- 67.200.10
La présente partie de l'ISO 15788 spécifie une méthode de dosage des stigmastadiènes dans les huiles végétales vierges contenant de faibles concentrations de ces hydrocarbures, et notamment dans l'huile d'olive vierge. Cette méthode est applicable à toutes les huiles végétales bien que les mesurages ne soient fiables que lorsque la teneur en hydrocarbures se situe entre 0,01 mg/kg et 4,0 mg/kg. Elle permet de détecter la présence d'huiles végétales raffinées (d'olive, de grignon d'olive, de tournesol, de palme, etc.) dans les huiles d'olive vierges, dans la mesure où les huiles raffinées renferment des stigmastadiènes, alors que les huiles vierges obtenues par pression à froid n'en renferment pas.
Abstract
Overview
EN ISO 15788-1:2001 is a European standard adopted from the international ISO 15788-1:1999 standard, focusing on the determination of stigmastadienes in vegetable oils, primarily virgin olive oil. Stigmastadienes, steroidal hydrocarbons formed during thermal processing of oils, serve as crucial chemical markers for assessing the quality and refining status of vegetable oils. This standard prescribes a precise reference method using capillary-column gas chromatography (GC) for the quantitative analysis of these compounds.
Developed under ISO Technical Committee 34, which deals with agricultural food products, the method is essential for detecting minor amounts of refined oils in virgin oil batches, thereby ensuring product authenticity and quality control.
Key Topics
- Stigmastadienes in Vegetable Oils Stigmastadienes (primarily 3,5-stigmastadiene) arise during high-temperature refining steps such as bleaching and deodorizing. Virgin oils contain negligible amounts (
Технические детали
- Технический комитет
- CEN/TC 307 - Oilseeds, vegetables and animal fats and oils and their by-products - Methods of sampling and analys
- SKU
- EN ISO 15788-1:2001
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