ISO 6885:2016 PDF

Name: ISO 6885:2016 — Animal and vegetable fats and oils — Determination of anisidine value
SKU: ISO 6885:2016
Price: 25 EUR
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Animal and vegetable fats and oils — Determination of anisidine value

Название (английский):

ISO 6885:2016

Animal and vegetable fats and oils — Determination of anisidine value

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 7
Дата публикации:: 11 февраля 2016 г.
Издание:: ISO IS 6885 edition 4 version 1
ICS:: 67.200.10

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Описание (английский):

ISO 6885:2016 specifies a method for the determination of the anisidine value in animal and vegetable fats and oils. This is a measure of the amount of aldehydes present (principally α, β-unsaturated aldehydes). Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this International Standard.

Abstract

Overview

Key topics and technical requirements

Test principle: Reaction of a fat/oil solution (in isooctane) with p‑anisidine in glacial acetic acid and measurement of the increase in absorbance at 350 nm in a 10 mm cell.
Reagents & safety: Use analytical‑grade reagents and water per ISO 3696. p‑Anisidine is toxic - store cold, protect from light, and prepare fresh anisidine reagent on the day of use.
Sample preparation: Prepare samples according to ISO 661; dry if moisture > 0.10% using anhydrous sodium sulfate. Typical test portion is 0.4–4.0 g dissolved to 25 ml (Q = 0.01 g/ml).
Procedure essentials: Measure three absorbances - unreacted test solution, reacted test solution, and blank (anisidine + isooctane). Ensure reacted absorbance falls in 0.20–0.80; blank absorbance must not exceed 0.20.
Calculation & reporting: AV is calculated from the increase in absorbance (350 nm), corrected for dilution and sample mass; report to 1 decimal place. The standard also references the totox value (TV = 2×PV + AV) for combined oxidation assessment.
Precision: Repeatability and reproducibility limits are provided (see Table 1, ISO 6885:2016), and interlaboratory test results are summarized (Annex A).

Applications and users

ISO 6885:2016 is primarily used by:

Food and edible‑oil testing laboratories performing quality control and shelf‑life studies.
Edible oil processors, refiners, and packers monitoring oxidative deterioration.
Regulatory bodies and standards organizations assessing compliance and safety.
Research institutions studying fatty‑acid oxidation, rancidity, and formulation stability.

Practical uses include routine quality checks, incoming raw material inspection, finished product release, and comparative studies of antioxidant effectiveness.

Related standards

ISO 661 - Preparation of test sample for animal and vegetable fats and oils
ISO 3696 - Water for analytical laboratory use
ISO 5555 - Recommended sampling methods (referred)
ISO 5725‑2 - Accuracy (used for interlaboratory precision analysis)

Keywords: ISO 6885:2016, anisidine value, animal and vegetable fats and oils, p‑anisidine, anisidine reagent, oxidation testing, peroxide value, totox value, oil quality control, spectrometric measurement.

Технические детали

Технический комитет: ISO/TC 34/SC 11 - Animal and vegetable fats and oils
SKU: ISO 6885:2016

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ISO 6885:2016 PDF

Abstract

Overview

Похожие стандарты

Key topics and technical requirements

Applications and users

Related standards

Технические детали

SIST EN ISO 3696:1998

Water for analytical laboratory use - Specification and test methods (ISO 3696:1987)

ISO 6614:1994/Amd 1:2019

Petroleum products — Determination of water separability of petroleum oils and synthetic fluids — Amendment 1

ISO 5555:2001/Amd 1:2014

Animal and vegetable fats and oils — Sampling — Amendment 1: Flexitanks

SIST ISO 5725-2:2020

Accuracy (trueness and precision) of measurement methods and results - Part 2: Basic method for the determina…