09/30180944 DC : 0
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
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BS ISO 3632-2 - SAFFRON (CROCUS SATIVUS L.) - PART 2: TEST METHODS
Hardcopy , PDF
31-10-2010
English
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FOREWORD
1 Scope
2 Normative references
3 Terms and definitions
4 Tests and sample sizes
5 Identification test
6 Microscopic examination of saffron
7 Determination of moisture and volatile matter
content
8 Determination of floral waste content of saffron
in filaments and cut filaments
9 Determination of foreign matter content of saffron in
filaments and powder form
10 Crushing and sieving of the samples for tests described
in clauses 6, 7 and 12 to 17
11 Determination of extract soluble in cold water
12 Determination of total ash
13 Determination of acid-insoluble ash
14 Determination of the main characteristics using a UV-VIS
spectrometric method
15 Detection of artificial coloring: identification of
synthetic water-soluble acidic colorants - Thin-layer
chromatography method (TLCM)
16 Detection of artificial coloring: identification of
synthetic water-soluble acidic colorants - High performance
liquid chromatography (HPLC)
Annex A (informative) - Example for the expression of results
for a microscopic examination
Annex B (informative) - Photographic references for microscopic
identification
Annex C (informative) - Example of a UV-Vis profile of an aqueous
extract of saffron
Annex D (informative) - Examples of chromatograms obtained under
test conditions at 440 nm
| Committee |
AW/7
|
| DocumentType |
Draft
|
| Pages |
39
|
| PublisherName |
British Standards Institution
|
| Status |
Superseded
|
| SupersededBy |
| ISO 930:1997 | Spices and condiments — Determination of acid-insoluble ash |
| ISO 941:1980 | Spices and condiments — Determination of cold water-soluble extract |
| ISO 3632-1:2011 | Spices — Saffron (Crocus sativus L.) — Part 1: Specification |
| ISO 928:1997 | Spices and condiments — Determination of total ash |
| ISO 948:1980 | Spices and condiments — Sampling |
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