ISO 11053:2009 植物的脂肪和油 牛奶巧克力中可可油当量的测定

标准编号：ISO 11053:2009

中文名称：植物的脂肪和油 牛奶巧克力中可可油当量的测定

英文名称：Vegetable fats and oils — Determination of cocoa butter equivalents in milk chocolate

发布日期：2009-09

标准范围

ISO 11053:2009规定了通过使用高分辨率毛细管气相色谱法进行三酰甘油分析，并通过简单和偏最小二乘回归分析进行后续数据评估，来检测和量化牛奶巧克力中可可脂当量（CBE）和乳脂的程序。CBE外加剂的最低检测浓度为0.5 g CBE/100 g牛奶巧克力，并在添加到牛奶巧克力中的CBE质量分数为5%时进行定量，预测误差为0.7 g CBE/100 g牛奶巧克力。

ISO 11053:2009 specifies a procedure for the detection and quantification of cocoa butter equivalents (CBEs) and milk fat in milk chocolate by triacylglycerol profiling using high-resolution capillary gas-liquid chromatography, and subsequent data evaluation by simple and partial least-squares regression analysis. CBE admixtures can be detected at a minimum level of 0,5 g CBE/100 g milk chocolate and quantified at a level of 5 % mass fraction CBE addition to milk chocolate with a predicted error of 0,7 g CBE/100 g milk chocolate.

标准预览图