This International Standard 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<\/i> 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), \u03b1-linolenic acid (ALA), arachidonic acid (ARA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)].<\/p>\n
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 \u2265 1,5 % m\/m.<\/p>\n
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 \u2264 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 \u00b0C) to recover these sensitive fatty acids.<\/p>\n
| PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
|---|---|---|---|---|---|---|---|
| 2<\/td>\n | undefined <\/td>\n<\/tr>\n | ||||||
| 7<\/td>\n | Forewords <\/td>\n<\/tr>\n | ||||||
| 10<\/td>\n | 1\tScope 2\tNormative references 3\tTerms and definitions <\/td>\n<\/tr>\n | ||||||
| 11<\/td>\n | 4\tPrinciple 5\tReagents <\/td>\n<\/tr>\n | ||||||
| 15<\/td>\n | 6\tApparatus <\/td>\n<\/tr>\n | ||||||
| 17<\/td>\n | 7\tSampling <\/td>\n<\/tr>\n | ||||||
| 18<\/td>\n | 8\tPreparation of test sample 8.1\tLiquid and powder milk and infant formula with a fat content \u2265 1,5 % m\/m 8.2\tLiquid and powder milk and infant formula with a fat content < 1,5 % m\/m 8.3\tCheese 9\tProcedure 9.1\tTest portion <\/td>\n<\/tr>\n | ||||||
| 19<\/td>\n | 9.2\tQuantitative determination 9.2.1\tDetermination of response factors 9.2.2\tDetermination of the test portion 9.2.3\tFatty acid identification <\/td>\n<\/tr>\n | ||||||
| 21<\/td>\n | 10\tCalculation and expression of results 10.1\tCalculation 10.1.1\tCalculation of response factor 10.1.2\tFatty acids on the product <\/td>\n<\/tr>\n | ||||||
| 22<\/td>\n | 10.1.3\tFatty acids on the total fat 10.1.4\tSum of class or group of fatty acids in 100 g product 10.1.5\tSum of class or group of fatty acids in 100 g fat 10.1.6\tPerformance of the transesterification <\/td>\n<\/tr>\n | ||||||
| 23<\/td>\n | 10.2\tExpression of results 11\tPrecision 11.1\tInterlaboratory test 11.2\tRepeatability <\/td>\n<\/tr>\n | ||||||
| 24<\/td>\n | 11.3\tReproducibility 11.4\tLimit of detection 11.5\tLimit of quantitation 12\tTest report <\/td>\n<\/tr>\n | ||||||
| 25<\/td>\n | Annex A (normative) Groups or classes of fatty acids and individual fatty acids <\/td>\n<\/tr>\n | ||||||
| 29<\/td>\n | Annex B (informative) Examples of the gas\u2013liquid chromatographic analysis <\/td>\n<\/tr>\n | ||||||
| 39<\/td>\n | Annex C (informative) Results of an interlaboratory trial <\/td>\n<\/tr>\n | ||||||
| 54<\/td>\n | Bibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Milk, milk products, infant formula and adult nutritionals. Determination of fatty acids composition. Capillary gas chromatographic method<\/b><\/p>\n |