ISO 15303:2001

ISO 15303:2001

September 2001
International standard Current

Animal and vegetable fats and oils - Detection and identification of a volatile organic contaminant by GC/MS

This International Standard specifies a method for the detection and identification of a volatile organic contaminantin edible oils.It is applicable to the identification of volatile industrial chemicals in both crude and refined edible oils that aresuspected of being contaminated. It also enables determination of the concentration of the contaminant.This International Standard is not applicable to the determination of the concentration of chemicals that may reactwith the edible oil or with one of its natural components. In these cases, the presence of the contaminant maysometimes be established on a qualitative basis. Also, this International Standard is not applicable to non-volatilechemicals.This method has been shown to be applicable for the identification of the following compound classes:_ saturated halogenated hydrocarbons;_ unsaturated halogenated hydrocarbons;_ esters; aldehydes; alcohols; amines; ketones; ethers;_ cyclic and aromatic compounds;_ nitrogen compounds;_ acrylates; etc.The method has been evaluated for concentrations in the range of 1 mg/kg to 10 mg/kg.

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Main informations

Collections

International ISO standards

Publication date

September 2001

Number of pages

10 p.

Reference

ISO 15303:2001

ICS Codes

67.200.10   Animal and vegetable fats and oils

Print number

1 - 10/10/2001
Sumary
Animal and vegetable fats and oils - Detection and identification of a volatile organic contaminant by GC/MS

This International Standard specifies a method for the detection and identification of a volatile organic contaminant

in edible oils.

It is applicable to the identification of volatile industrial chemicals in both crude and refined edible oils that are

suspected of being contaminated. It also enables determination of the concentration of the contaminant.

This International Standard is not applicable to the determination of the concentration of chemicals that may react

with the edible oil or with one of its natural components. In these cases, the presence of the contaminant may

sometimes be established on a qualitative basis. Also, this International Standard is not applicable to non-volatile

chemicals.

This method has been shown to be applicable for the identification of the following compound classes:

_ saturated halogenated hydrocarbons;

_ unsaturated halogenated hydrocarbons;

_ esters; aldehydes; alcohols; amines; ketones; ethers;

_ cyclic and aromatic compounds;

_ nitrogen compounds;

_ acrylates; etc.

The method has been evaluated for concentrations in the range of 1 mg/kg to 10 mg/kg.

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