BS 4585-17:1994
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
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Methods of test for spices and condiments Test methods specific to saffron
Hardcopy , PDF
12-12-2003
English
15-04-1994
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Committees responsible
National foreword
Introduction
Methods
1. Scope
2. Normative references
3. Definitions
4. Preparation of test sample and order of tests
5. Identification test
6. Determination of floral waste content of saffron
in filaments
8. Microscopic examination of saffron in powder form
9. Determination of moisture and volatile matter
content
10. Determination of total ash
11. Determination of acid-insoluble ash
12. Crushing and sieving
13. Determination of the main characteristics (picro-
crocine, safranal, crocine) - Spectrometric method
14. Identification of saffron pigments
Tables
1. Saffron in filaments: Order of test procedures
2. Saffron in powder form: Order of test procedures
Figures
1. Transverse section of stigma of saffron crocus
2. Upper extremity of stigma of saffron crocus
3. Upper epidermis of stigma of saffron crocus
4. Pollen grain of saffron crocus
5. Saffron in powder form
Describes methods suitable for testing the spice saffron which is obtained from the flowers of the saffron crocus (Crocus sativus Linnaeus). Coverage includes: determination of floral waste content of saffron in filaments; microscopic examination of saffron in powder form; determination of acid insoluble ash; crushing and sieving; determination of total ash; identification of saffron pigments. Also gives definitions, tables and diagrams.
| Committee |
AW/34
|
| DevelopmentNote |
Together with BS 6145: 1994 supersedes BS 6145: 1981 BS Draft 91/57070 DC
|
| DocumentType |
Standard
|
| Pages |
16
|
| PublisherName |
British Standards Institution
|
| Status |
Superseded
|
| SupersededBy | |
| Supersedes |
| Standards | Relationship |
| ISO 3632-2:2010 | Identical |
| ISO 930:1997 | Spices and condiments — Determination of acid-insoluble ash |
| ISO 3632-1:2011 | Spices — Saffron (Crocus sativus L.) — Part 1: Specification |
| ISO 928:1997 | Spices and condiments — Determination of total ash |
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