EN ISO 3657:2020
动植物脂肪和油.皂化值的测定

Animal and vegetable fats and oils - Determination of saponification value (ISO 3657:2020)

作废

EN ISO 3657:2020 发布历史

This document specifies a method for the determination of the saponification value of animal and vegetable fats and oils. The saponification value is a measure of the free and esterified acids present in fats and fatty acids. The method is applicable to refined and crude vegetable and animal fats. If mineral acids are present, the results given by this method are not interpretable unless the mineral acids are determined separately. The saponification value can also be calculated from fatty acid data obtained by gas chromatography analysis as given in Annex B. For this calculation, it is necessary to be sure that the sample does not contain major impurities or is thermally degraded.

EN ISO 3657:2020由欧洲标准化委员会 IX-CEN 发布于 2020-04-29，并于 2020-07-31 实施，于 2020-10-31 废止。

EN ISO 3657:2020在国际标准分类中归属于: 67.200.10 动物和植物的脂肪和油。

EN ISO 3657:2020的历代版本如下：

• 2020年 EN ISO 3657:2020 动植物脂肪和油.皂化值的测定
• 2013年 EN ISO 3657:2013 动植物脂肪和油.皂化值的测定
• 2003年 EN ISO 3657:2003 动植物脂肪和油.皂化值的测定 ISO 3657-2002

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标准号

EN ISO 3657:2020

发布

2020年

发布单位

欧洲标准化委员会

当前最新

EN ISO 3657:2020

 

 

代替标准

prEN ISO 3657

适用范围

This document specifies a method for the determination of the saponification value of animal and vegetable fats and oils. The saponification value is a measure of the free and esterified acids present in fats and fatty acids. The method is applicable to refined and crude vegetable and animal fats. If mineral acids are present, the results given by this method are not interpretable unless the mineral acids are determined separately. The saponification value can also be calculated from fatty acid data obtained by gas chromatography analysis as given in Annex B. For this calculation, it is necessary to be sure that the sample does not contain major impurities or is thermally degraded.

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