ISO 29822:2009 PDF

Name: ISO 29822:2009 — Vegetable fats and oils — Isomeric diacylglycerols — Determination of relative amounts of 1,2- and 1,3-diacylglycerols
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Vegetable fats and oils — Isomeric diacylglycerols — Determination of relative amounts of 1,2- and 1,3-diacylglycerols

Название (английский):

ISO 29822:2009

Vegetable fats and oils — Isomeric diacylglycerols — Determination of relative amounts of 1,2- and 1,3-diacylglycerols

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 8
Дата публикации:: 9 марта 2009 г.
Издание:: ISO IS 29822 edition 1 version 1
ICS:: 67.200.10

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Описание (английский):

ISO 29822:2009 specifies the determination of the degree of isomerization of diacylglycerols in vegetable fats and oils. 1,2-Diacylglycerols are transformed to the more stable 1,3-isomers during storage or due to acidic catalysed reaction. The mass fraction of 1,2-diacylglycerols can be used as a quality criterion for vegetable fats and oils.

Abstract

Похожие стандарты

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Overview

ISO 29822:2009 - "Vegetable fats and oils - Isomeric diacylglycerols - Determination of relative amounts of 1,2- and 1,3-diacylglycerols" specifies a laboratory method to determine the degree of isomerization of diacylglycerols (DAGs) in vegetable fats and oils. The standard quantifies the mass fraction of 1,2-diacylglycerols (reported as a percentage to one decimal place) relative to the sum of 1,2- and 1,3-isomers. Because 1,2-DAGs convert to the more stable 1,3-isomers during storage or under acidic catalysis, this measure serves as a quality criterion for edible oils.

Key topics and technical requirements

Scope: Focuses on C32, C34 and C36 diacylglycerols only (typical DAG homologues used in the calculation).

Separation principle: Miniaturized silica gel column chromatography isolates DAGs as the polar fraction from other lipids.

Derivatization: Diacylglycerols are converted to trimethylsilyl derivatives (silylation) using N‑Methyl‑N‑(trimethyl‑silyl)heptafluorobutyramide (MSHFBA) with 1‑methylimidazole.

Analysis: Gas chromatography with a fused‑silica capillary column and flame ionization detector (GC‑FID) is used. The method requires a split injector (on‑column or splitless injectors are not permitted to avoid isomerization during injection).

Standards and references: Uses reference substances (e.g., dipalmitin, distearin, diolein) to identify retention times and assumes equal response factors for DAG isomers.

Calculation: Percentage mass fraction w1,2 = (sum peak area of all 1,2‑DAGs / sum peak areas of all 1,2‑ and 1,3‑DAGs) × 100.

Precision: Method precision (repeatability and reproducibility) is documented based on an interlaboratory study (Annex B).

Practical applications

Quality control and shelf‑life monitoring of edible oils (olive oil, vegetable oils).

Detection of storage‑ or process‑induced isomerization and acid‑catalysed degradation.

Product specification and acceptance testing for manufacturers, refiners and packers of vegetable fats and oils.

Research and method validation in analytical laboratories studying lipid chemistry and DAG composition.

Related standards

ISO 661 - Preparation of test sample for fats and oils

ISO 5555 - Sampling of animal and vegetable fats and oils

ISO 5725‑1 / ISO 5725‑2 - Accuracy (trueness and precision) of measurement methods

DGF Standard Method A‑II (interlaboratory test procedures)

Keywords: ISO 29822:2009, diacylglycerols, 1,2‑diacylglycerols, 1,3‑diacylglycerols, vegetable oils analysis, isomerization, gas chromatography, silylation, quality criterion.

ISO 29822:2009 PDF

Abstract

Похожие стандарты

Overview

Key topics and technical requirements

Practical applications

Who should use this standard

Related standards

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