標準號：DIN EN ISO 6571-2018
中文標準名稱：香辛料.調(diào)味品和中草藥.揮發(fā)性油含量的測定(水蒸餾法)(ISO 6571-2008+Amd 1-2017);德文版本EN ISO 6571-2009+A1-2017
英文標準名稱：Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008 + Amd 1:2017); German version EN ISO 6571:2009 + A1:2017
標準類型：X66
發(fā)布日期：1999/12/31 12:00:00
實施日期：1999/12/31 12:00:00
中國標準分類號：X66
國際標準分類號：67.220.10
引用標準：DIN EN ISO 948-2009;DIN EN ISO 2825-2010;DIN ISO 5725-1-1997;DIN ISO 5725-2-2002;ISO 939-1980;ISO 2825-1981
適用范圍：This International standard specifies a method for the determiantion of the volatile oil content of spices, condiments and herbs. An aqueous suspension of the product is distilled. The distillate is collected in a graduated tube containing a measured volume of xylene to fix the volatile oil. The organic and aqueous phases are then allowed to separate and the total volume of the organic phase read. The volatile oil content is calculated after deducting the volume of xylene.