EN ISO 6647-2:2015
(Main)Rice - Determination of amylose content - Part 2: Routine methods (ISO 6647-2:2015)
Rice - Determination of amylose content - Part 2: Routine methods (ISO 6647-2:2015)
ISO 6647-2:2015 specifies a simplified routine method for the determination of the amylose content of milled, non-parboiled rice in the range from 1 % to 30 %. Rice samples for which the amylose content has been determined by the reference method size exclusion chromatography (SEC) are used as standards to generate the calibration curve.
Reis - Bestimmung des Amylosegehalts - Teil 2: Routineverfahren (ISO 6647-2:2015)
Riz - Détermination de la teneur en amylose - Partie 2: Méthodes de routine (ISO 6647-2:2015)
L'ISO 6647-2:2015 spécifie une méthode de routine simplifiée pour la détermination de la teneur en amylose du riz usiné et non étuvé, dans une plage allant de 1 % à 30 %. Les échantillons de riz dont la teneur en amylose a été déterminée à l'aide de la méthode de référence (par chromatographie par exclusion stérique) sont utilisés comme étalons pour tracer la courbe d'étalonnage.
Riž - Določevanje amiloze - 2. del: Rutinske metode (ISO 6647-2:2015)
Ta del standarda ISO 6647 določa poenostavljeno rutinsko metodo za določanje vsebnosti amiloze v brušenem, predkuhanem rižu v obsegu vsebnosti amiloze 1–30 %. Vzorci riža, pri katerih je bila vsebnost riža določena z referenčno metodo kromatografije z ločevanjem po velikosti (SEC), se uporabljajo kot standardi za pripravo kalibracijske krivulje.
OPOMBA Uporaba standardov, kalibriranih s SEC, je pristop za določanje prave vsebnosti amiloze, ki zmanjša napake pri pretvorbi v tem delu standarda ISO 6647.[1].
General Information
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Frequently Asked Questions
EN ISO 6647-2:2015 is a standard published by the European Committee for Standardization (CEN). Its full title is "Rice - Determination of amylose content - Part 2: Routine methods (ISO 6647-2:2015)". This standard covers: ISO 6647-2:2015 specifies a simplified routine method for the determination of the amylose content of milled, non-parboiled rice in the range from 1 % to 30 %. Rice samples for which the amylose content has been determined by the reference method size exclusion chromatography (SEC) are used as standards to generate the calibration curve.
ISO 6647-2:2015 specifies a simplified routine method for the determination of the amylose content of milled, non-parboiled rice in the range from 1 % to 30 %. Rice samples for which the amylose content has been determined by the reference method size exclusion chromatography (SEC) are used as standards to generate the calibration curve.
EN ISO 6647-2:2015 is classified under the following ICS (International Classification for Standards) categories: 67.060 - Cereals, pulses and derived products. The ICS classification helps identify the subject area and facilitates finding related standards.
EN ISO 6647-2:2015 has the following relationships with other standards: It is inter standard links to EN ISO 6647-2:2007, EN ISO 6647-2:2020. Understanding these relationships helps ensure you are using the most current and applicable version of the standard.
You can purchase EN ISO 6647-2:2015 directly from iTeh Standards. The document is available in PDF format and is delivered instantly after payment. Add the standard to your cart and complete the secure checkout process. iTeh Standards is an authorized distributor of CEN standards.
Standards Content (Sample)
SLOVENSKI STANDARD
01-september-2015
1DGRPHãþD
SIST EN ISO 6647-2:2007
5Lå'RORþHYDQMHDPLOR]HGHO 5XWLQVNHPHWRGH ,62
Rice - Determination of amylose content - Part 2: Routine methods (ISO 6647-2:2015)
Reis - Bestimmung des Amylosegehalts - Teil 2: Routineverfahren (ISO 6647-2:2015)
Riz - Détermination de la teneur en amylose - Partie 2: Méthodes de routine (ISO 6647-
2:2015)
Ta slovenski standard je istoveten z: EN ISO 6647-2:2015
ICS:
67.060 äLWDVWURþQLFHLQSURL]YRGLL] Cereals, pulses and derived
QMLK products
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
EUROPEAN STANDARD
EN ISO 6647-2
NORME EUROPÉENNE
EUROPÄISCHE NORM
May 2015
ICS 67.060 Supersedes EN ISO 6647-2:2007
English Version
Rice - Determination of amylose content - Part 2: Routine
methods (ISO 6647-2:2015)
Riz - Détermination de la teneur en amylose - Partie 2: Reis - Bestimmung des Amylosegehalts - Teil 2:
Méthodes de routine (ISO 6647-2:2015) Routineverfahren (ISO 6647-2:2015)
This European Standard was approved by CEN on 7 February 2015.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national
standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management Centre has the same
status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United
Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
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EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2015 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 6647-2:2015 E
worldwide for CEN national Members.
Contents Page
Foreword .3
Foreword
This document (EN ISO 6647-2:2015) has been prepared by Technical Committee ISO/TC 34 "Food
products" in collaboration with Technical Committee CEN/TC 338 “Cereal and cereal products” the secretariat
of which is held by AFNOR.
This European Standard shall be given the status of a national standard, either by publication of an identical
text or by endorsement, at the latest by November 2015, and conflicting national standards shall be withdrawn
at the latest by November 2015.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights.
This document supersedes EN ISO 6647-2:2007.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the following
countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech
Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece,
Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,
Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom.
Endorsement notice
The text of ISO 6647-2:2015 has been approved by CEN as EN ISO 6647-2:2015 without any modification.
INTERNATIONAL ISO
STANDARD 6647-2
Second edition
2015-05-15
Rice — Determination of amylose
content —
Part 2:
Routine methods
Riz — Détermination de la teneur en amylose —
Partie 2: Méthodes de routine
Reference number
ISO 6647-2:2015(E)
©
ISO 2015
ISO 6647-2:2015(E)
© ISO 2015
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized otherwise in any form
or by any means, electronic or mechanical, including photocopying, or posting on the internet or an intranet, without prior
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Published in Switzerland
ii © ISO 2015 – All rights reserved
ISO 6647-2:2015(E)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 1
5 Reagents . 1
6 Apparatus . 2
7 Sampling . 2
8 Procedure. 3
8.1 Preparation of test samples . 3
8.2 Test portion and preparation of the test solution . 3
8.3 Blank test . 3
8.4 Preparation of the calibration graph . 3
8.4.1 Preparation of the set of calibration solutions . 3
8.4.2 Colour development and spectrometric measurements . 3
8.4.3 Plotting the calibration graph . 3
8.5 Determination . 3
9 Expression of results . 4
10 Precision . 4
10.1 Interlaboratory test. 4
10.2 Repeatability . 4
10.3 Reproducibility . 4
11 Test report . 4
Annex A (informative) Results of an interlaboratory test . 5
Annex B (informative) Comparison of values from ISO 6647-2:2007 . 8
Bibliography . 9
ISO 6647-2:2015(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established has the right to be represented on that committee. International
organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of any
patent rights identified during the development of the document will be in the Introduction and/or on
the ISO list of patent declarations received (see www.iso.org/patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation on the meaning of ISO specific terms and expressions related to conformity
assessment, as well as information about ISO’s adherence to the WTO principles in the Technical Barriers
to Trade (TBT) see the following URL: Foreword - Supplementary information
The committee responsible for this document is ISO/TC 34, Food products, Subcommittee SC 4,
Cereals and pulses.
This second edition cancels and replaces the first edition (ISO 6647-2:2007), of which it constitutes a
minor revision.
ISO 6647 consists of the following parts, under the general title Rice — Determination of amylose content:
— Part 1: Reference method
— Part 2: Routine methods
iv © ISO 2015 – All rights reserved
INTERNATIONAL STANDARD ISO 6647-2:2015(E)
Rice — Determination of amylose content —
Part 2:
Routine methods
1 Scope
This par
...
The EN ISO 6647-2:2015 standard plays a crucial role in the agricultural and food industries by standardizing the determination of amylose content in milled, non-parboiled rice. This document details a routine method that is both simplified and effective, enabling laboratories to assess amylose levels within a range from 1% to 30%. This specificity is particularly relevant for rice breeders and producers, as amylose content significantly influences cooking qualities, texture, and marketability of rice varieties. One of the key strengths of EN ISO 6647-2:2015 lies in its reliance on a calibration curve generated from rice samples previously analyzed using the reference method of size exclusion chromatography (SEC). This approach not only ensures accuracy but also enhances the practicality of determining amylose content in diverse rice samples. By utilizing established standards, laboratories can achieve reliable results, further promoting consistency and quality within the rice supply chain. Moreover, the standard's focus on routine methods makes it accessible for a wide range of testing facilities. This is essential in fostering a more standardized testing procedure across different laboratories, leading to greater harmonization in amylose content determination. The relevance of this standard is further emphasized by its ability to support rice quality assessment and breeding programs, which are vital for global food security and agricultural sustainability. Overall, EN ISO 6647-2:2015 stands out as a significant standard that enhances the scientific rigor and operational efficiency of amylose content determination in rice, cementing its status as a valuable resource in the field of food analysis.
SIST EN ISO 6647-2:2015 표준은 볶지 않은 쌀의 아밀로스 함량을 측정하는 간소화된 일상적인 방법을 제시하고 있습니다. 이 표준은 아밀로스 함량이 1%에서 30%까지의 범위에 있는 도정된 쌀 샘플을 대상으로 하며, 기준 방법인 크기 배제 크로마토그래피(SEC)를 통해 아밀로스 함량이 측정된 쌀 샘플을 표준으로 사용하여 보정 곡선을 생성합니다. 이렇게 체계적으로 정의된 방법은 다양한 쌀 품종의 아밀로스 함량을 신뢰할 수 있게 평가할 수 있는 기반을 제공합니다. 이 표준의 강점은 그 간단함과 정확성에 있습니다. 사용자가 복잡한 장비나 절차 없이도 비교적 쉽게 아밀로스 함량을 측정할 수 있도록 설계되어 있습니다. 식품 산업과 연구 분야에서 유용하게 활용될 수 있으며, 특히 쌀 품질 관리 및 제품 개발에 있어 중요한 역할을 합니다. 또한, SIST EN ISO 6647-2:2015는 아밀로스 함량이 쌀의 품질에 미치는 영향을 고려할 때 매우 중요합니다. 소비자들의 선호도를 이해하고, 시장에서의 경쟁력을 높이기 위해선 정확한 아밀로스 함량 측정이 필수적입니다. 이러한 이유로 국제적으로 통용되는 이 표준은 쌀 산업의 기준을 명확히 하고, 품질 개선 및 연구에 기여하는 중요한 문서로 평가받습니다. 전반적으로, SIST EN ISO 6647-2:2015는 쌀의 아밀로스 함량 측정에서 핵심적인 역할을 하며, 산업 전문가들과 연구자들에게 필수적인 자료로 자리잡고 있습니다.
EN ISO 6647-2:2015は、精米のアミロース含量を定量するための簡易的なルーチン法を定めた規格です。この規格では、アミロース含量が1%から30%の範囲にある非パルボイル米に焦点を当てています。特に、サイズ排除クロマトグラフィー（SEC）によって参照法でアミロース含量が決定された米サンプルを標準として利用し、キャリブレーションカーブの生成に使用することができます。 この規格の強みは、その簡便さと信頼性です。ルーチン法を採用することで、研究者や業界関係者が日常的にアミロース含量を測定しやすくなるだけでなく、効率的にデータを取得できる点が評価されています。また、米の品質管理や研究において必要とされるアミロース含量の測定が標準化されていることで、結果の一貫性が確保されます。 EN ISO 6647-2:2015の relevanceについても注目すべきです。米は世界的に重要な主食であり、アミロース含量は米の糊化特性や食感に大きな影響を与えるため、この規格は食品科学や農業の分野において非常に重要です。これにより、アミロース含量の正確な測定が、米の選別や加工、さらには最終製品の品質向上に寄与します。 全体として、EN ISO 6647-2:2015は、アミロース含量を測定するための明確で実践的なガイドラインを提供しており、業界の標準としての役割を果たす重要な文書です。この規格の採用により、米の品質管理が向上し、様々な利用シーンでの信頼性のあるデータ提供が可能になります。
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