Milk, milk products, infant formula and adult nutritionals. Determination of fatty acids composition. Capillary gas chromatographic method (ISO 16958:2015)
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ISO 16958:2015 specifies a method for the quantification of individual and/or all fatty acids in the profile of milk, milk products, infant formula and adult nutritional formula, containing milk fat and/or vegetable oils, supplemented or not supplemented with oils rich in long chain polyunsaturated fatty acids (LC-PUFA). This also includes groups of fatty acids often labelled [i.e. trans fatty acids (TFA), saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), omega-3, omega-6 and omega-9 fatty acids] and/or individual fatty acids [i.e. linoleic acid (LA), a-linolenic acid (ALA), arachidonic acid (ARA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)]. The determination is performed by direct transesterification in food matrices, without prior fat extraction, and consequently it is applicable to liquid samples or reconstituted powder samples with water having total fat = 1,5 % m/m. The fat extracted from products containing less than 1,5 % m/m fat can be analysed with the same method after a preliminary fat extraction using methods referenced in Clause 2. Dairy products, like soft or hard cheeses with acidity level = 1 mmol/100 g of fat, can be analysed after a preliminary fat extraction using methods referenced in Clause 2. For products supplemented or enriched with PUFA with fish oil or algae origins, the evaporation of solvents should be performed at the lowest possible temperature (e.g. max. 40 °C) to recover these sensitive fatty acids.
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Sisällysluettelo
Forewords
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Preparation of test sample
8.1 Liquid and powder milk and infant formula with a fat content ≥ 1,5 % m/m
8.2 Liquid and powder milk and infant formula with a fat content < 1,5 % m/m
8.3 Cheese
9 Procedure
9.1 Test portion
9.2 Quantitative determination
10 Calculation and expression of results
10.1 Calculation
10.2 Expression of results
11 Precision
11.1 Interlaboratory test
11.2 Repeatability
11.3 Reproducibility
11.4 Limit of detection
11.5 Limit of quantitation
12 Test report
Annex A Groups or classes of fatty acids and individual fatty acids (normative)
Annex B Examples of the gas–liquid chromatographic analysis (informative)
Annex C Results of an interlaboratory trial (informative)
ISO 1042:1998 Laboratory glassware -- One-mark volumetric flasks
ISO 14156:2001 Milk and milk products -- Extraction methods for lipids and liposoluble compounds
ISO 1735:2004 Cheese and processed cheese products -- Determination of fat content -- Gravimetric method (Reference method)
ISO 1042:1998 Laboratory glassware -- One-mark volumetric flasks
ISO 14156:2001 Milk and milk products -- Extraction methods for lipids and liposoluble compounds
ISO 1735:2004 Cheese and processed cheese products -- Determination of fat content -- Gravimetric method (Reference method)
ISO 1740:2004