NF EN ISO 6647-1

NF EN ISO 6647-1

October 2007
Standard Cancelled

Rice - Determination of amylose content - Part 1 : reference method

ISO 6647-1:2007 specifies a reference method for the determination of the amylose content of milled rice, non-parboiled. The method is applicable to rice with an amylose mass fraction higher than 5 %. ISO 6647-1:2007 can also be used for husked rice, maize, millet and other cereals if the extension of this scope has been validated by the user.

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Main informations

Collections

National standards and national normative documents

Publication date

October 2007

Number of pages

20 p.

Reference

NF EN ISO 6647-1

ICS Codes

67.060   Cereals, pulses and derived products

Classification index

V03-734-1

Print number

1 - 05/10/2007

International kinship

ISO 6647-1:2007

European kinship

EN ISO 6647-1:2007
Sumary
Rice - Determination of amylose content - Part 1 : reference method

ISO 6647-1:2007 specifies a reference method for the determination of the amylose content of milled rice, non-parboiled. The method is applicable to rice with an amylose mass fraction higher than 5 %.

ISO 6647-1:2007 can also be used for husked rice, maize, millet and other cereals if the extension of this scope has been validated by the user.

Standard replaced by (1)
NF EN ISO 6647-1
July 2015
Standard Cancelled
Rice - Determination of amylose content - Part 1 : reference method

<p>ISO 6647-1:2015 specifies a reference method for determining calibration values for standards that will be used to make a standard curve for the quantification of amylose content in milled, non-parboiled rice in the range of amylose content from 0 % to 30 %.</p>

Table of contents
View the extract
  • Avant-propos
    iv
  • 1 Domaine d'application
    1
  • 2 Références normatives
    1
  • 3 Termes et définitions
    1
  • 4 Principe
    2
  • 5 Réactifs
    2
  • 6 Appareillage
    3
  • 7 Échantillonnage
    4
  • 8 Procédure
    4
  • 8.1 Préparation de l'échantillon pour essai
    4
  • 8.2 Prise d'essai et préparation de la solution d'essai
    4
  • 8.3 Préparation de la solution témoin
    4
  • 8.4 Préparation du graphique d'étalonnage
    4
  • 8.5 Détermination
    5
  • 9 Expression des résultats
    5
  • 10 Fidélité
    6
  • 10.1 Essai interlaboratoires
    6
  • 10.2 Répétabilité
    6
  • 10.3 Reproductibilité
    6
  • 11 Rapport d'essai
    6
  • Annexe A (informative) Détermination de la qualité de l'étalon d'amylose de pomme de terre
    7
  • Annexe B (informative) Exemple d'un analyseur FIA pour la détermination d'amylose
    9
  • Annexe C (informative) Résultats d'un essai interlaboratoires
    10
  • Bibliographie
    12
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