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09/30180944 DC : 0

Superseded

Superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

View Superseded by
superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

BS ISO 3632-2 - SAFFRON (CROCUS SATIVUS L.) - PART 2: TEST METHODS

Available format(s)

Hardcopy , PDF

Superseded date

10-31-2010

Language(s)

English

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Superseded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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