ISO 7466:1986 PDF

Name: ISO 7466:1986 — Fruit and vegetable products — Determination of 5-hydroxymethylfurfural (5-HMF) content
SKU: ISO 7466:1986
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Fruit and vegetable products — Determination of 5-hydroxymethylfurfural (5-HMF) content

Название (английский):

ISO 7466:1986

Fruit and vegetable products — Determination of 5-hydroxymethylfurfural (5-HMF) content

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 3
Дата публикации:: 18 сентября 1986 г.
Издание:: ISO IS 7466 edition 1 version 1
ICS:: 67.080.01

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Описание (английский):

The method comsists in preparing of a test solution by adding water to test portion, in the case of products containing more than 10 mg of free sulphur dioxide per litre, adding of acetaldhyde, then adding of p-toluidine and barbituric acid solution to an aliquot potion of the test solution, thus forming a red coloration by reaction with 5-hydroxymethylfurfural present, and spectrometric measuring at a wavelenght of 550nm.

Abstract

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Overview

ISO 7466:1986 specifies a colorimetric-spectrometric method for the determination of 5-hydroxymethylfurfural (5‑HMF) in fruit and vegetable products produced by thermal processing. The procedure forms a red chromophore by reacting 5‑HMF with p‑toluidine and barbituric acid, and measures absorbance at 550 nm to quantify 5‑HMF. The standard covers sample preparation, reagent recipes, clarification (Carrez treatment), calibration and result expression (mg/L or mg/kg).

Key topics and requirements

Scope: Applicable to products resulting from thermal processing of fruits and vegetables; results may be reported in mg/L (juices) or mg/kg.

Principle: Reaction of 5‑HMF with p‑toluidine and barbituric acid produces a red color measured spectrometrically at 550 nm (1 cm pathlength).

Reagents and solutions:

p‑toluidine reagent (prepared in propan‑2‑ol with glacial acetic acid).
Barbituric acid solution (0.500 g in 100 mL water).
Carrez I and II clarification reagents (potassium hexacyanoferrate(II) and zinc sulfate heptahydrate).
Acetaldehyde 1% (v/v) for samples containing >10 mg free SO2/L to eliminate interfering SO2.
5‑HMF stock and working standards for calibration.

Sample preparation:

Homogenize and, if necessary, filter samples; use Carrez clarification and discard first 20 mL filtrate.
For products with >10 mg free SO2/L, pre‑treat aliquots with acetaldehyde.

Measurement procedure:

Add p‑toluidine reagent to aliquots, then add barbituric acid solution to produce the red chromophore.
Read absorbance at the maximum, typically 3–4 minutes after barbituric acid addition.

Calibration and calculation:

Prepare a calibration series from the 5‑HMF working solution (specified microgram levels) and plot absorbance versus micrograms 5‑HMF.
Compute sample concentration using the calibration and reporting conventions in the standard.

Practical notes: reagent storage, timing of reading (critical as absorbance falls after peak), and test‑portion sizing for high‑HMF samples.

Applications and users

ISO 7466 is intended for:

Food testing laboratories performing HMF determination in fruit juices, purees and processed vegetable products.

Quality control and R&D teams monitoring effects of thermal processing, ageing or storage on product chemistry.

Regulatory and certification bodies requiring standardized measurement of 5‑HMF for compliance and labeling.

Practical uses include routine QC testing, process optimization to limit thermal degradation, and comparative analysis of product batches.

ISO 7466:1986 PDF

Abstract

Похожие стандарты

Overview

Key topics and requirements

Applications and users

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