標(biāo)準(zhǔn)號：BS EN ISO 6321-2002
中文標(biāo)準(zhǔn)名稱：動物和植物的脂肪和油.開口毛細(xì)管中熔點(diǎn)(裂解點(diǎn))的測定
英文標(biāo)準(zhǔn)名稱：Animal and vegetable fats and oils. Determination of melting point in open capillary tubes (slip point)
標(biāo)準(zhǔn)類型：X14
發(fā)布日期：2002/4/15 12:00:00
實(shí)施日期：2002/4/15 12:00:00
中國標(biāo)準(zhǔn)分類號：X14
國際標(biāo)準(zhǔn)分類號：67.200.10
適用范圍：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.