ISO 6321:2021 动植物脂肪和油 开放毛细管中熔点的测定 滑动点

标准编号：ISO 6321:2021

中文名称：动植物脂肪和油 开放毛细管中熔点的测定 滑动点

英文名称：Animal and vegetable fats and oils — Determination of melting point in open capillary tubes — Slip point

发布日期：2021-06

标准范围

本文件规定了两种测定动植物脂肪和油（以下简称脂肪）在开放毛细管中熔点的方法，通常称为滑动熔点。-？方法A仅适用于在环境温度下为固体且不呈现明显多态性的动植物脂肪。-？方法B适用于在环境温度下为固体的所有动植物脂肪，并且是用于多态性未知的脂肪的方法。对于棕榈油样品滑动熔点的测定，应使用附录A中给出的方法。注？1？如果应用于具有明显多态性的脂肪，方法A将给出与方法B不同且不太令人满意的结果。注2:表现出明显多态性的脂肪主要是可可脂和含有大量2-不饱和、1,3-饱和三酰甘油的脂肪。

This document specifies two methods for the determination of the melting point in open capillary tubes, commonly known as the slip melting 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.For the determination of the slip melting point of palm oil samples the method given in Annex A shall be used.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-saturated triacylglycerols.

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