ISO 17678:2010 乳和乳制品 用甘油三酸酯的气相色谱分析测定乳脂纯度（参考方法）

标准编号：ISO 17678:2010

中文名称：乳和乳制品 用甘油三酸酯的气相色谱分析测定乳脂纯度（参考方法）

英文名称：Milk and milk products — Determination of milk fat purity by gas chromatographic analysis of triglycerides (Reference method)

发布日期：2010-02

标准范围

ISO 17678 | IDF 202:2010规定了使用甘油三酯气相色谱分析测定乳脂纯度的参考方法。植物脂肪和动物脂肪（如牛脂和猪油）都可以检测到。通过使用定义的甘油三酯方程，确定乳脂的完整性。基本上，该方法适用于散装牛奶或由其制成的产品，而不考虑喂养、繁殖或哺乳条件。具体而言，该方法适用于从声称含有成分不变的纯乳脂的乳制品中提取的脂肪，例如黄油、奶油、牛奶和奶粉。然而，在下文列出的情况下，可以获得假阳性结果。因此，该方法不适用于乳脂:a）从牛乳以外的牛乳中获得；b） 从单头奶牛身上获得；c） 从食用菜籽油等纯植物油的奶牛身上获得；d） 从初乳中提取；e） 进行技术处理，如去除胆固醇或分馏；f） 从脱脂牛奶或酪乳中提取；g） 使用Gerber、Weibull–Berntrop或Schmid–Bondzynski–Ratzlaff方法提取，或使用洗涤剂分离（例如乳制品工业局方法）。采用g）中规定的提取方法，大量的部分甘油酯或磷脂可进入脂肪相。因此，ISO 17678 |IDF 202:2010的范围不包括某些产品，尤其是奶酪，其成熟过程也会影响脂肪成分，从而导致假阳性结果。

ISO 17678|IDF 202:2010 specifies a reference method for the determination of milk fat purity using gas chromatographic analysis of triglycerides. Both vegetable fats and animal fats such as beef tallow and lard can be detected. By using defined triglyceride equations, the integrity of milk fat is determined.Basically, the method applies to bulk milk, or products made thereof, irrespective of feeding, breed or lactation conditions. In particular, the method is applicable to fat extracted from milk products purporting to contain pure milk fat with unchanged composition, such as butter, cream, milk, and milk powder.However, under the circumstances listed hereafter, a false positive result can be obtained. Hence, the method is not applicable to milk fat: a) obtained from bovine milk other than cow's milk; b) obtained from single cows; c) obtained from cows which received an exceptionally high feeding of pure vegetable oils such as rapeseed oil; d) obtained from colostrum; e) subjected to technological treatment such as removal of cholesterol or fractionation; f) obtained from skim milk or buttermilk; g) extracted by using the Gerber, Weibull–Berntrop or Schmid–Bondzynski–Ratzlaff methods, or that has been isolated using detergents (e.g. the Bureau of Dairy Industries method).With the extraction methods specified in g), substantial quantities of partial glycerides or phospholipids can pass into the fat phase. Consequently, the scope of ISO 17678|IDF 202:2010 excludes certain products and particularly cheese, whose ripening process can also affect the fat composition to such a degree that a false positive result is obtained.

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