SIST EN ISO 8420:2002

SLOVENSKI STANDARD
SIST EN ISO 8420:2002
1DGRPHãþD
SIST EN ISO 8420:1998
äLYDOVNHLQUDVWOLQVNHPDãþREHLQROMD'RORþHYDQMHSRODUQLKVHVWDYLQ,62

Animal and vegetable fats and oils - Determination of content of polar compounds (ISO
8420:2002)
Tierische und pflanzliche Fette und Öle - Bestimmung des Gehaltes an polaren
Bestandteilen (ISO 8420:2002)
Corps gras d'origines animale et végétale - Détermination de la teneur en composés
polaires (ISO 8420:2002)
Ta slovenski standard je istoveten z: EN ISO 8420:2002
ICS:
67.200.10 5DVWOLQVNHLQåLYDOVNH Animal and vegetable fats
PDãþREHLQROMD and oils
SIST EN ISO 8420:2002 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST EN ISO 8420:2002

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SIST EN ISO 8420:2002
EUROPEAN STANDARD
EN ISO 8420
NORME EUROPÉENNE
EUROPÄISCHE NORM
April 2002
ICS 67.200.10 Supersedes EN ISO 8420:1995
English version
Animal and vegetable fats and oils - Determination of content of
polar compounds (ISO 8420:2002)
Corps gras d'origines animale et végétale - Détermination Tierische und pflanzliche Fette und Öle - Bestimmung des
de la teneur en composés polaires (ISO 8420:2002) Gehaltes an polaren Bestandteilen (ISO 8420:2002)
This European Standard was approved by CEN on 11 March 2002.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national
standards may be obtained on application to the Management Centre or to any CEN member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the Management Centre has the same status as the official
versions.
CEN members are the national standards bodies of Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece,
Iceland, Ireland, Italy, Luxembourg, Malta, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: rue de Stassart, 36  B-1050 Brussels
© 2002 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 8420:2002 E
worldwide for CEN national Members.

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SIST EN ISO 8420:2002
EN ISO 8420:2002 (E)
CORRECTED  2002-05-15
Foreword
This document (ISO 8420:2002) has been prepared by Technical Committee ISO/TC 34
"Agricultural food products" in collaboration with Technical Committee CEN/TC 307 "Oilseeds,
vegetable and animal fats and oils and their by-products - Methods of sampling and analysis",
the secretariat of which is held by AFNOR.
This European Standard shall be given the status of a national standard, either by publication
of an identical text or by endorsement, at the latest by October 2002, and conflicting national
standards shall be withdrawn at the latest by October 2002.
This document supersedes EN ISO 8420:1995.
According to the CEN/CENELEC Internal Regulations, the national standards organizations of
the following countries are bound to implement this European Standard: Austria, Belgium,
Czech Republic, Denmark, Finland, France, Germany, Greece, Iceland, Ireland, Italy,
Luxembourg, Malta, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and the
United Kingdom.
Endorsement notice
The text of the International Standard ISO 8420:2002 has been approved by CEN as a
European Standard without any modifications.
NOTE Normative references to International Standards are listed in annex ZA (normative).
2

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SIST EN ISO 8420:2002
EN ISO 8420:2002 (E)
Annex ZA
(normative)
Normative references to international publications
with their relevant European publications
This European Standard incorporates by dated or undated reference, provisions from other
publications. These normative references are cited at the appropriate places in the text and the
publications are listed hereafter. For dated references, subsequent amendments to or revisions
of any of these publications apply to this European Standard only when incorporated in it by
amendment or revision. For undated references the latest edition of the publication referred to
applies (including amendments).
NOTE Where an International Publication has been modified by common modifications,
indicated by (mod.), the relevant EN/HD applies.
Publication Year Title EN Year
ISO 661 1989 Animal and vegetable fats and oils - EN ISO 661 1995
Preparation of test sample
3

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SIST EN ISO 8420:2002

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SIST EN ISO 8420:2002


INTERNATIONAL ISO
STANDARD 8420
Second edition
2002-04-01


Animal and vegetable fats and oils —
Determination of content of polar
compounds
Corps gras d'origines animale et végétale — Détermination de la teneur en
composés polaires




Reference number
ISO 8420:2002(E)
©
 ISO 2002

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SIST EN ISO 8420:2002
ISO 8420:2002(E)
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ii © ISO 2002 – All rights reserved

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SIST EN ISO 8420:2002
ISO 8420:2002(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO
member bodies). The work of preparing International Standards is normally carried out through ISO technical
committees. Each member body interested in a subject for which a technical committee has been established has
the right to be represented on that committee. International organizations, governmental and non-governmental, in
liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical
Commission (IEC) on all matters of electrotechnical standardization.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 3.
The main task of technical committees is to prepare International Standards. Draft International Standards adopted
by the technical committees are circulated to the member bodies for voting. Publication as an International
Standard requires approval by at least 75 % of the member bodies casting a vote.
Attention is drawn to the possibility that some of the elements of this International Standard may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights.
ISO 8420 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 11, Animal and
vegetable fats and oils.
This second edition cancels and replaces the first edition (ISO 8420:1990), which has been technically revised.
Annexes A and B of this International Standard are for information only.
© ISO 2002 – All rights reserved iii

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SIST EN ISO 8420:2002

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SIST EN ISO 8420:2002
INTERNATIONAL STANDARD ISO 8420:2002(E)

Animal and vegetable fats and oils — Determination of content of
polar compounds
1 Scope
This International Standard describes a method for the determination of the content of polar compounds in animal
and vegetable fats and oils, hereinafter referred to as fats.
Polar compounds are formed during the heating of fats and thus the method serves to assess the deterioration of
frying fats with use.
2 Normative reference
The following normative document contains provisions which, through reference in this text, constitute provisions of
this International Standard. For dated references, subsequent amendments to, or revisions of, any of these
publications do not apply. However, parties to agreements based on this International Standard are encouraged to
investigate the possibility of applying the most recent edition of the normative document indicated below. For
undated references, the latest edition of the normative document referred to applies. Members of ISO and IEC
maintain registers of currently valid International Standards.
ISO 661:1989, Animal and vegetable fats and oils — Preparation of test sample
3 Term and definition
For the purposes of this International Standard, the following term and definition applies.
3.1
polar compounds
constituents of fats which are determined by column chromatography under the conditions specified in this
International Standard
NOTE 1 The polar compounds content is expressed as a mass fraction in percent.
NOTE 2 Polar compounds include polar substances which occur in unused fats, such as monoglycerides, diglycerides and
free fatty acids, as well as polar transformation products formed during heating as occurs during the frying of food. Non-polar
compounds are mostly unaltered triglycerides.
4 Principle
A test portion is separated by column chromatography into non-polar and polar compounds. The non-polar
compounds are eluted then weighed. The polar compounds are determined by difference.
5 Reagents and materials
Use only reagents of recognized analytical grade, and distilled or demineralized water or water of equivalent purity.
© ISO 2002 – All rights reserved 1

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SIST EN ISO 8420:2002
ISO 8420:2002(E)
1)
5.1 Silica gel, of particle size 0,063 mm to 0,200 mm (70 mesh to 230 mesh), such as Merck No. 7734 ,
adjusted to a water content of 5 % (mass fraction) as follows.
Place approximately 180 g of silica gel in the porcelain dish. Dry in an oven at (160 ± 5) °C for at least 4 h with
occasional stirring then cool in a desiccator to room temperature. Adjust the water content of the silica gel to 5 %
(mass fraction) by placing 152 g of silica gel and 8 g of water in a 500 ml flask. Stopper the flask and shake on a
shaking machine for 60 min.
Store the silica gel in a tightly closed container. Remaining parts of the conditioned silica gel have to be used within
24 h,
...