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Uga 143 PDF
Uga 143 PDF
UGANDA STANDARD
First Edition
2009-mm-dd
Reference number
US ISO 6557-2:1984
© UNBS 2009
US ISO 6557-2: 1984
Compliance with this standard does not, of itself confer immunity from legal obligations
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are
responsible for its correct application
© UNBS 2009
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written
permission from UNBS.
National foreword
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Tourism, Trade and
Industry established under Cap 327, of the Laws of Uganda. UNBS is mandated to co-ordinate the elaboration
of standards and is
(a) a member of International Organisation for Standardisation (ISO) and
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and
(c) the National Enquiry Point on TBT/SPS Agreements of the World Trade Organisation (WTO).
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical
Committee is established to deliberate on standards in a given field or area and consists of representatives of
consumers, traders, academicians, manufacturers, government and other stakeholders.
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the
general public for comments. The committee reviews the comments before recommending the draft standards
for approval and declaration as Uganda Standards by the National Standards Council.
This Uganda Standard, US ISO 6557-2, Fruits, vegetables and derived products — Determination
of ascorbic acid content — Part 2: Routine methods, is identical with and has been reproduced from an
International Standard, ISO 6557-2:1984, Fruits, vegetables and derived products — Determination of ascorbic
acid content — Part 2: Routine methods, and adopted as a Uganda Standard.
This standard was developed under the subcommittee on fruits and vegetables by the Food and agriculture
Standards Technical Committee (UNBS/TC 2).
Wherever the words, "International Standard" appear, they should be replaced by "Uganda Standard."
Descriptors : agricultural products, fruits and vegetable products, tests, determination of content, ascorbic acid.
lnternationa I Standard IS0 655712 was prepared by Technical Commit tee ISO/TC 34,
Agricultural food products.
INTERNATIONAL STANDARD IS0 6557/2-1984 (E)
This part of IS0 6557 specifies two routine methods for the Dissolve 50 mg of the sodium salt of 2,6-dichloro-
determination of the ascorbic acid content’) of fruits, phenolindophenol in 150 ml of hot (50 to 60 OC) water contain-
vegetables and derived products : ing 42 mg of sodium hydrogen carbonate in a 200 ml one-mark
volumetric flask, make up to the mark with water and filter.
method A: 2,6-dichlorophenolindophenol titrimetric Store the solution in a dark brown bottle in a refrigerator.
method;
As the dyestuff decomposes with time, fresh solution should
method B : 2,6-dichlorophenolindophenol spectrometric be prepared periodically.
method after extraction with xylene.
2.2.3 Ascorbic acid, 1 g/l standard solution.
Method A can only be used in the absence of certain in-
terferences (see 2.6).
Weigh, to the nearest 0,Ol mg, 50 mg of ascorbic acid which
has been stored in a desiccator, transfer quantitatively to a
Method B is applicable to derived fruit and vegetable products
50 ml one-mark volumetric flask and make up to the mark with
in strongly coloured solutions.
the extraction solution (2.2.1).
2 Method A: 2,6-dichlorophenolindophenol
titrimetric method 2.3 Apparatus
All reagents shall be of recognized analytical grade. The water 2.4 Procedure
used shall be distilled water or water of at least equivalent
purity.
2.4.1 Preparation of the test sample
2.2.1 Extraction solution. If necessary, remove seeds and hard seed-cavity walls and then
thoroughly mix the sample. Filter, and proceed with the deter-
Use either a 2 % (m/m) oxalic acid solution or a metaphos- mination on the filtrate.
phoric acid/acetic acid solution prepared as follows.
Allow frozen or deep frozen products to thaw in a closed vessel
Dissolve 15 g of metaphosphoric acid in 40 ml of glacial acetic and add the liquid formed during this process to the product
acid and 200 ml of water in a 500 ml one-mark volumetric flask, before mixing.
make up to the mark with water and filter immediately through
filter paper into a glass bottle.
2.4.2 Test portion
This solution can be kept for 7 to 10 days if stored in a
refrigerator. Weigh, to the nearest 0,l mg, 10 to 100 g of the sample.
2.4.3.1 Extraction
VO is the volume, in millilitres, of dyestuff solution used for
the titration;
Mix the test portion with the extraction solution (2.2.1) so that
the volume, in millilitres, of the latter is numerically between 1
v, is the volume, in millilitres, of dyestuff solution used in
to 5 times the mass, in grams, of the test portion.
the blank test.
3.1 Principle
2.4.4 Blank test
Extraction of the ascorbic acid from a test portion using either
Carry out a blank test, proceeding as specified in 2.4.3, using oxalic acid solution or metaphosphoric acid-acetic acid solu-
the same volume of extraction solution as in 2.4.3.1, but omit- tion. Quantitative reduction of 2,6-dichlorophenolindophenol
ting the test portion. dyestuff by the ascorbic acid, extraction of the excess dyestuff
using xylene, and determination of the excess by spectro-
2.4.5 Number of determinations metric measurement at a wavelength of 500 nm.
Carry out three determinations on test portions taken from the 3.2 Reagents
same test sample.
All reagents shall be of recognized analytical grade. The water
used shall be distilled water or water of at least equivalent
2.5 Expression of results purity.
m0 is the mass, in grams, of test portion in the aliquot por- Add 300 gofanhydrous sodium acetate to 700 ml of water and
tion taken for the titration ; 1000 ml ofglacial acetic acid.
2
IS0 6557/2-1984 E)
Add ascorbic acid to a small quantity of the dyestuff solution Measure the absorbance of the xylene layer at 500 nm.
(3.2.3) until the solution is decolorized, and shake with 10 ml of
the xylene. Leave for 10 min. If there is any trace of colour in
3.4.4 Blank test
the xylene layer, the xylene shall be distilled.
3.3.5 Centrifuge.
3.4 Procedure
(V() - vl, x ml
x 100
3.4.1 Preparation of the test sample m0
Proceed as specified in 2.4.3.1 in order to obtain a test solution V, is the volume, in millilitres, of the excess of dyestuff
containing between O,O5 and 0,5 mg of ascorbic acid per corresponding to the absorbance measured in 3.4.3.4, read
millilitre. from the calibration graph.
IS0 6557/Z-1984 W
3.6 Repeatability substances not related to ascorbic acid. For this purpose, carry
out a check test (control) in parallel with the determination,
The difference between the results of the two determinations proceeding as specified in 3.4 up to the addition of the .
(3.4.61, carried out simultaneously or in rapid succession by the dyestuff. Before this addition, add to the test solution 1 ml of
same analyst on the same test sample, shall not exceed 3 % of water and to the control solution 1 ml of 40 % formaldehyde
the mean. solution. Leave for 10 min and then proceed with the deter-
mination.
3.7 Notes on procedure
From the calibration graph, determine the volume of dyestuff
solution decolorized by the interferences and correct the result
3.7.1 If the product contains xylene-extractable pig ments, accordingly.
carry out a hydroquinone blank correction as follows.