BS EN ISO 6321-2002 动物和植物的脂肪和油.开口毛细管中熔点(裂解点)的测定

标准号：BS EN ISO 6321-2002
中文标准名称：动物和植物的脂肪和油.开口毛细管中熔点(裂解点)的测定
英文标准名称：Animal and vegetable fats and oils. Determination of melting point in open capillary tubes (slip point)
标准类型：X14
发布日期：2002/4/15 12:00:00
实施日期：2002/4/15 12:00:00
中国标准分类号：X14
国际标准分类号：67.200.10
适用范围：This International Standard specifies two methods for the determination of the melting point in open capillary tubes, commonly known as the slip point, of animal and vegetable fats and oils (referred to as fats hereinafter). — Method A is only applicable to animal and vegetable fats which are solid at ambient temperature and which do not exhibit pronounced polymorphism. — Method B is applicable to all animal and vegetable fats which are solid at ambient temperature, and is the method to be used for fats whose polymorphic behaviour is unknown. A method for the determination of the melting point of palm oil samples is given in annex A. NOTE 1 If applied to fats with pronounced polymorphism, method A will give different and less satisfactory results than method B. NOTE 2 Fats which exhibit pronounced polymorphism are principally cocoa butter and fats containing appreciable quantities of 2-unsaturated, 1,3-satu rated triacylglycerols.