ISO 8534:2017 動物および植物の油脂—水分含有量の測定— Karl Fischer法（ピリジンフリー） | ページ 2

Foreword

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This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 11, Animal and vegetable fats and oils.

This third edition cancels and replaces the second edition (ISO 8534:2008), of which it constitutes a minor revision to exclude the applicability for fat coming from milk and milk products.

Introduction

The determination of the water content of fats and oils according to Karl Fischer is carried out by two different procedures. This document specifies the volumetric Karl Fischer method for the determination of higher milligram levels of water (high level moisture). It is used for samples having between 1 mg and 100 mg of water in the sample.

Annex B specifies a coulometric titration, which requires between 10 µg and 10 mg water in the sample. The coulometric method is more sensitive than the volumetric method and permits the determination of lower water contents.

1 Scope

This document specifies a method for the determination of the water content of animal and vegetable fats and oils (hereinafter referred to as fats) using Karl Fischer apparatus and a reagent which is free of pyridine.

Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this document.

2 Normative references

The following documents are referred to in the text in such a way that some or all of their content constitutes requirements of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.

3 Terms and definitions

For the purposes of this document, the following terms and definitions apply.

ISO and IEC maintain terminological databases for use in standardization at the following addresses:

Bibliography