Vegetable fats and oils Determination of phospholipids content in lecithins by HPLC using a light-scattering detector

Available format(s)

Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users

Language(s)

English, French, Russian

Published date

03-12-2009

Publisher

International Organization for Standardization

ISO 11701:2009 specifies a method for the quantitative determination of phospholipids content by high performance liquid chromatography (HPLC) using a diol column and a light-scattering detector.

The method is applicable to crude, oil-containing lecithins, and to oil-free lecithins and lecithin fractions from vegetable fats and oils.

The method is not applicable to animal and ruminant lecithins and enzymatically hydrolysed lecithins as the peak separation of lysophosphatidylethanolamine (LPE), lysophosphatidylinositol (LPI) and lysophosphatidic acid (LPA) is insufficient.

DevelopmentNote	Supersedes ISO/DIS 11701. (12/2009)
DocumentType	Standard
Pages	11
PublisherName	International Organization for Standardization
Status	Current

Standards	Relationship
IS 17667 : 2021	Identical
IS 17575 : 2021	Identical
NBN EN ISO 11701 : 2010	Identical
NEN EN ISO 11701 : 2010	Identical
NS EN ISO 11701 : 2009	Identical
I.S. EN ISO 11701:2009	Identical
PN EN ISO 11701 : 2010	Identical
SN EN ISO 11701 : 2010	Identical
UNI EN ISO 11701 : 2010	Identical
SS-EN ISO 11701 : 2009	Identical
UNE-EN ISO 11701:2010	Identical
BS EN ISO 11701:2009	Identical
EN ISO 11701:2009	Identical
NF EN ISO 11701 : 2010	Identical
DIN EN ISO 11701:2010-04	Identical

ISO 5725-1:1994	Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
ISO 5555:2001	Animal and vegetable fats and oils — Sampling
ISO 1042:1998	Laboratory glassware One-mark volumetric flasks
ISO 5725-2:1994	Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
ISO 661:2003	Animal and vegetable fats and oils Preparation of test sample