INTERNATIONAL STANDARD 1 1 08 Second edition 1 992 01 1 5 Spices and condiments Determination of non volati le ether extract Epices IXtermination de l ’extrait 6tt7& 6 non volati l Reference number IS[.]
INTERNATIONAL STANDARD 1 08 Second edition 992-01 -1 Spices and condiments - Determination non-volatile ether extract Epices - IXtermination de l’extrait of 6tt7&-6 non volatil Reference number ISO 1 08: 992(E) ISO 1 08:1 992(E) Foreword ISO (the International Organization for Standardization) is a worldwide federation of national Standards bodies (ISO member bodies) The work of preparing International Standards is normally carried out through ISO technical committees Esch member body interested in a subject for which a technical committee has been established has the right to be governrepresented on that committee International organizations, mental and non-governmental, in liaison with ISO, also take part in the work ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization Draft International Standards adopted by the technical committees are circulated to the member bodies for voting Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote International Standard ISO 1 08 was prepared by Technical Committee ISO/TC 34, AgriculturaI food products, Sub-Committee SC 7, Spices and condiments This second edition cancels and replaces the first edition 1 08:1 980), of which it constitutes a technical revision ISO 992 (ISO All rights reserved No part of this publication may be reproduced or utWzed in any form or by any means, electronie or mechanical, including photocopying and microfilm, without Permission in writing from the publlsher International Organkation for Standardization Case Postale 56 l CH-1 21 Geneve 20 l Switzerland Printed in Switzerland ii I N TERN ATI ON AL STAN DARD Spi ces di m ents an d I SO Determ i n ati on - of non -vol ati le 1 08:1 992(E) ether extract Scope n on -vol ati l e n on -vol ati l e Th i s th e I n tern ati on al determ i n ati on spi ces lt Stan dard an d is of th e of th e h owever, it m odi fy abl e a m eth od n on -vol ati l e eth er spi ces di m en ts for extract in u n der extract: th e Th e extracted di ti on s speci fi ed wh ol e by in of di eth yl th i s th e eth er I n tern ati on al Stan d ard di m en ts appl i cabl e vi ew speci fi es eth er su bstan ces to m ost n u m ber m ay th e an d be an d vari ety n ecessary m eth od or of in even to su ch Pri n ci pl e produ cts, parti cu l ar ch oose In cases a m ore to su i t- Extracti on of th e of th e su bstan ces, m eth od m ateri al vol ati l e wi th fracti on s, dryi n g of di eth yl rem oval th e eth er, of th e n on -vol ati l e rem oval i n sol u bl e resi d u e an d wei g h i n g Su ch m odi fi cati on s cated in cati on s th e for or oth er I n tern ati on al th e spi ces m eth ods wi ll Stan d ards an d be g i vi n g di m en ts in i n di - speci fi - qu esti on Reag en t Di eth yl eth er, an h ydrou s, an al yti cal reag en t g rad e N orm ati ve Th e fol l owi n g th rou g h of Stan dard s referen ce th i s cati on , th e are I SO m ost of n ati on of m oi stu re I SO 948: 980, I SO 2825: 981 , of a grou nd Spi ces Sam pl e and an d of I EC All th e of Stan dards an d I SO U su al For the pu rposes defi n i ti on Apparatu s I nternati on al in parti cu l ar, th e Oven , Rotary An al yti cal for ti n u ou s extracti on in- m n tai n - capabl e of operati n q at 110 “C k 0, 001 + - OC m eth od - evaporator Deferm i bal an ce, accu rate to g Sam pl i n g - Preparati on Sam pl i n g Sam pl i n g appl i es an d, ap- for analysi s of thi s apparatu s to Defi n i ti on foll owi ng l aboratory fol l owi n g wi th Apparatu s Stan dards En trai n m en t condi m en ts stan - Stan dard possi bi l i ty di m en ts pu bl i - Parti es condi m ents - and of val i d I n tern ati on al ten t Spi ces ti m e an d th e of val i d wh i ch , provi si on s I n tern ati on al edi ti on s M em bers Spi ces th e were i n vesti g ate cu rren tl y 939: 980, At th i s recen t provi si on s sti tu te revi si on , on to bel ow reg i sters to based th e di cated text, i n d i cated su bj ect en cou rag ed tai n th i s Stan dard edi ti on s ag reem en ts pl yi n g in I n tern ati on al dard s are referen ces Standard, th e I SO sh al l Preparati on Prepare h ave been carri ed ou t in accord an ce 948 the test of th e Sam pl e test u si ng Sam pl e th e m ethod speci fi ed i n I SO 2825 I SO 1 08:1 992(E) 10 Proced u re Test Expressi on Th e Porti on n on -vol ati l e Wei g h , to th e Sam pl e N OTE fi ci en t Th i s qu an ti ty if th i s wi ll speci fi c to approxi m atel y is test Porti on n ecessary speci fi ed spi ee in is to g en eral l y u se a su f- - mJ x - Extract eth er (5 ) (6 ) for l ati on , in h u si n g evaporator test th e I n tern ati on al or di m en t cern ed th e Porti on th e th e extractor (6 3) , taki n g approxi m atel y 20 fl ask in th e en ce in m ass m ore 2 wi th oven M i x, ml Stan - Q ate resi d u e th e di eth yl to of set at g en tl y, of th e th e ri n se di eth yl by 110 to th e “C, di sti l - Dry is th e m ass, th e eth er settl e at an d th e as th e m ass m ore th an fl ask u n ti l is fl ask l aboratory th e an d el i m i n - ag n between m g no as two as equ al a per- to m ore before g ram s, in g ram s, obtai n ed m ass, in of th e of after g ram s, resi du e m ass, fl ask pl u s ; fl ask in an d in th e 3; expressed of determ i n ed porti on ; in of th e ten t, by th e dryi n g obtai n ed m oi stu re test th e as Sam pl e a as accord an ce wi th 939 di ffer- d ecan t proced u re before, in m ass, th e I SO 11 of th e u n ti l su ccessi ve Test Th e test th e resu l t ing detai l s d ard , of Dry in n ot th e recei ved, th e wei g h i n g s in is 00-4 percen tag e extractor u n ti l resi du e di eth yl extracti on di ssol ves is is is 1I a rotary eth er su ccessi ve th e to eth er di fferen te wei g h i n g s care x i n sol u bl e sol u ti on Repeat th e eth er expressed basi s, 00 ?l i s th e m2 di eth yl apparatu s di eth yl ml two al l ow su pern atan t th e m g ml tem peratu re; (6 2) sh aki n g to wi th fl ask n ected between th an (9 ) ti n u ou s-extracti on Eli m i n ate wi th n ot 00 resi d u e th e d ry wh ere Determ i n ati on extract, th e di fferen t ml eth er on g of th e h of it be th e m g, 8) H owever, qu an ti ty, d ard n earest (cl au se resu l ts by m ass cen tag e test of report or an y report sh al l obtai n ed n ot sh al l speci fi ed reg ard ed i n ci den ts speci fy lt as wh i ch th e al so in th i s opti on al , m ay u sed an d m eth od m en ti on al l operat- I n tern ati on al tog eth er h ave wi th i n fl u en ced Stan detai l s th e re- su l t Th e ary test for report th e sh al l com pl ete i n cl u de al l i den ti fi cati on i n form ati on of th e n ecessSam pl e This page intentionally left blank This page intentionally left blank This page intentionally left blank I SO ‘i 08:1 992(E) U DC 633 821 84543 Descri ptors: m atter, Pri ce ag ri cu l tu ral ethers based on pages produ cts, food produ cts, seasonln gs, spi ces, Ch em i cal an al ysi s, determ i nati on of content, non -vol atil e