ISO 3657:2020 动植物油脂 皂化值的测定

标准编号：ISO 3657:2020

中文名称：动植物油脂 皂化值的测定

英文名称：Animal and vegetable fats and oils — Determination of saponification value

发布日期：2020-04

标准范围

本文件规定了测定动植物脂肪和油皂化值的方法。皂化值是脂肪和脂肪酸中存在的游离酸和酯化酸的量度。该方法适用于精制和粗加工的植物和动物脂肪。如果存在矿物酸，除非单独测定矿物酸，否则该方法给出的结果无法解释。皂化值也可以根据附录B中给出的气相色谱分析获得的脂肪酸数据进行计算。在进行该计算时，必须确保样品不含主要杂质或热降解。

This document specifies a method for the determination of the saponification value of animal and vegetable fats and oils. The saponification value is a measure of the free and esterified acids present in fats and fatty acids.The method is applicable to refined and crude vegetable and animal fats.If mineral acids are present, the results given by this method are not interpretable unless the mineral acids are determined separately.The saponification value can also be calculated from fatty acid data obtained by gas chromatography analysis as given in Annex B. For this calculation, it is necessary to be sure that the sample does not contain major impurities or is thermally degraded.

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