DIN EN ISO 23275-2-2009 动物和植物的脂肪和油.可可油和纯巧克力中的等量可可油.第2部分:确定等量可可油(ISO23275-2-2006).德文版本ENISO23275-2-2008
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【英文标准名称】:Animalandvegetablefatsandoils-Cocoabutterequivalentsincocoabutterandplainchocolate-Part2:Quantificationofcocoabutterequivalents(ISO23275-2:2006);GermanversionENISO23275-2:2008
【原文标准名称】:动物和植物的脂肪和油.可可油和纯巧克力中的等量可可油.第2部分:确定等量可可油(ISO23275-2-2006).德文版本ENISO23275-2-2008
【标准号】:DINENISO23275-2-2009
【标准状态】:现行
【国别】:德国
【发布日期】:2009-03
【实施或试行日期】:
【发布单位】:德国标准化学会(DE-DIN)
【起草单位】:
【标准类型】:()
【标准水平】:()
【中文主题词】:黄油;化学分析和试验;巧克力糖;色谱法;可可;可可乳;可比性;对照值;定义;检测;等效性;脂肪;食品;食品检验;气相色谱法;实验室间试验;液相色谱法;量化;数量测定;抽样方法;试验;验证
【英文主题词】:Butter;Chemicalanalysisandtesting;Chocolate;Chromatography;Cocoa;Cocoabutter;Comparability;Comparisonvalue;Definition;Definitions;Detection;Equivalence;Fats;Foodproducts;Foodtesting;Gaschromatography;Inter-laboratorytests;Liquidchromatography;Quantification;Quantitativedetermination;Samplingmethods;Testing;Verification
【摘要】:ThispartofISO23275specifiesaprocedureforthequantificationofcocoabutterequivalents(CBEs)incocoabutter(CB)andplainchocolatebyhigh-resolutioncapillarygaschromatography(HR-GC)oftriacylglycerols,andsubsequentdataevaluationbypartialleast-squaresregressionanalysis.NOTEThepresenceofCBEsinCBandplainchocolatedowntoalevelof0,6%(fatcontentofchocolateassumedtobe30%)canbedeterminedbyusingtheprocedureexplainedinISO23275-1.Differencesintheprocedureofthetwomethodsexistinthenumberofindividualtriacylglycerolsusedfordatatreatmentandinthemathematicalevaluationprincipleofthedata.ThepresenceofCBEsisdetectedbylinearregressionanalysisappliedtotherelativeproportionsofthethreemaintriacylglycerolfractionsofthefatanalysed.TheamountoftheCBEadmixtureisestimatedbypartialleastsquaresregressionanalysisappliedtotherelativeproportionsofthefivemaintriacylglycerols.
【中国标准分类号】:X14
【国际标准分类号】:67_200_10
【页数】:19P.;A4
【正文语种】:德语
【原文标准名称】:动物和植物的脂肪和油.可可油和纯巧克力中的等量可可油.第2部分:确定等量可可油(ISO23275-2-2006).德文版本ENISO23275-2-2008
【标准号】:DINENISO23275-2-2009
【标准状态】:现行
【国别】:德国
【发布日期】:2009-03
【实施或试行日期】:
【发布单位】:德国标准化学会(DE-DIN)
【起草单位】:
【标准类型】:()
【标准水平】:()
【中文主题词】:黄油;化学分析和试验;巧克力糖;色谱法;可可;可可乳;可比性;对照值;定义;检测;等效性;脂肪;食品;食品检验;气相色谱法;实验室间试验;液相色谱法;量化;数量测定;抽样方法;试验;验证
【英文主题词】:Butter;Chemicalanalysisandtesting;Chocolate;Chromatography;Cocoa;Cocoabutter;Comparability;Comparisonvalue;Definition;Definitions;Detection;Equivalence;Fats;Foodproducts;Foodtesting;Gaschromatography;Inter-laboratorytests;Liquidchromatography;Quantification;Quantitativedetermination;Samplingmethods;Testing;Verification
【摘要】:ThispartofISO23275specifiesaprocedureforthequantificationofcocoabutterequivalents(CBEs)incocoabutter(CB)andplainchocolatebyhigh-resolutioncapillarygaschromatography(HR-GC)oftriacylglycerols,andsubsequentdataevaluationbypartialleast-squaresregressionanalysis.NOTEThepresenceofCBEsinCBandplainchocolatedowntoalevelof0,6%(fatcontentofchocolateassumedtobe30%)canbedeterminedbyusingtheprocedureexplainedinISO23275-1.Differencesintheprocedureofthetwomethodsexistinthenumberofindividualtriacylglycerolsusedfordatatreatmentandinthemathematicalevaluationprincipleofthedata.ThepresenceofCBEsisdetectedbylinearregressionanalysisappliedtotherelativeproportionsofthethreemaintriacylglycerolfractionsofthefatanalysed.TheamountoftheCBEadmixtureisestimatedbypartialleastsquaresregressionanalysisappliedtotherelativeproportionsofthefivemaintriacylglycerols.
【中国标准分类号】:X14
【国际标准分类号】:67_200_10
【页数】:19P.;A4
【正文语种】:德语
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