SIST EN 15086:2006
(Main)Foodstuffs - Determination of isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol in foodstuffs
Foodstuffs - Determination of isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol in foodstuffs
This European Standard specifies an HPLC-method for the determination of isomalt and other polyols such as lactitol, maltitol, mannitol, sorbitol and xylitol in foodstuffs. Chemically isomalt is described as a mixture of 6-O-a-D-glucopyranosyl-D-sorbitol (1,6-GPS) and 1-O-a-D-glucopyranosyl-D-mannitol (1,1-GPM).
The method has been validated in a collaborative study for isomalt (sum of GPS and GPM) on cookies, chewing gum, chocolate and on hard candies. Validation data for GPS and GPM are given in Clause 8, Annex A, Table A.1 and A.2
The determination of the other sugar alcohols has been (also) validated in a further collaborative study using the same method. The samples were pudding (lactitol, mannitol, xylitol), cookies (lactitol, maltitol, mannitol, sorbitol and xylitol), hard candies (lactitol, mannitol, xylitol, sorbitol) and chewing gum (maltitol, mannitol, sorbitol). Validation data are given in Clause 8 and Annex A, Tables A.3 to A.7.
Lebensmittel - Bestimmung von Isomalt, Lactit, Maltit, Mannit, Sorbit und Xylit in Lebensmitteln
Diese Europäische Norm legt ein hochleistungsflüssigkeitschromatographisches (HPLC) Verfahren für die Bestimmung von Isomalt und anderen Polyolen wie Lactit, Maltit, Mannit, Sorbit und Xylit in Lebensmitteln fest. Chemisch wird Isomalt als eine Mischung von 6-O-a-D-Gucopyranosyl-D-sorbit (1,6-GPS) und 1-O-a-D-Glucopyranosyl-D-mannit (1,1-GPM) beschrieben.
Das Verfahren wurde in einem Ringversuch mit Isomalt (Summe aus GPS und GPM) in Keksen, Kaugummi, Schokolade und Hartkaramellen validiert. Die Ringversuchsdaten für GPS und GPM sind im Abschnitt 8 und Anhang A, Tabelle A.1 und A.2 angegeben.
Die Bestimmung der anderen Zuckeralkohole wurde auch in einem weiteren Ringversuch mit demselben Verfahren geprüft. Die Proben waren Pudding (Lactit, Mannit und Xylit), Kekse (Lactit, Maltit, Mannit, Sorbit und Xylit), Hartkaramellen (Lactit, Mannit, Xylit und Sorbit), und Kaugummi (Maltit, Mannit und Sorbit). Die Ringversuchsdaten sind im Abschnitt 8 und im Anhang A, Tabellen A.3 bis A.7 angegeben.
Produits alimentaires - Dosage de l'isomalt, du lactitol, du maltitol, du mannitol, du sorbitol et du xylitol dans les produits alimentaires
Le présent projet spécifie une méthode par chromatographie liquide haute performance (CLHP) de dosage de l'ISOMALT et autres polyols tels que lactitol, maltitol, mannitol, sorbitol et xylitol dans les produits alimentaires. L'ISOMALT est décrit d'un point de vue chimique comme un mélange de 6-O-a-D-glucopyranosyl-D-sorbitol (1,6-GPS) et de 1-O-a-D-glucopyranosyl-D-mannitol (1,1-GPM).
Cette méthode a été validée par un essai interlaboratoire sur des gâteaux secs contenant 26,1 g/100g d'ISOMALT (somme de GPS et de GPM), sur du chewing gum en contenant 28,6 g/100 g, sur du chocolat en contenant 36,4 g/100 g et sur des bonbons durs en contenant 96,2 g/100 g
Le dosage des autres polyols a été validé par un autre essai interlaboratoire utilisant la meme méthode. Les échantillons étaient du pudding contenant du lactitol (0,7 g/100 g), du mannitol (1,7 g/100g) et du xylitol (4,7 g/100g), des gâteaux secs contenant du lactitol (6,1 g/100g), du maltitol (1,8 g/100g), du mannitol (4,3 g/100g), du sorbitol (3,8 g/100g) et du xylitol (3,0 g/100g), des bonbons durs contenant du lactitol (80,5 g/100g), du mannitol (3,9 g/100g), du xylitol (6,5 g/100g) et du sorbitol (4,7 g/100g), et du chewing gum contenant du maltitol (32,3 g/100 g), du mannitol (1,7 g/100g) et du sorbitol (27,2 g/100g).
Živila – Določevanje izomalta, laktitola, maltitola, manitola sorbitola in ksilitola v živilih
General Information
Standards Content (Sample)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Foodstuffs - Determination of isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol in foodstuffsåLYLOLKProduits alimentaires - Dosage de l'isomalt, du lactitol, du maltitol, du mannitol, du sorbitol et du xylitol dans les produits alimentairesLebensmittel - Bestimmung von Isomalt, Lactit, Maltit, Mannit, Sorbit und Xylit in LebensmittelnTa slovenski standard je istoveten z:EN 15086:2006SIST EN 15086:2006en67.050ICS:SLOVENSKI
STANDARDSIST EN 15086:200601-september-2006
EUROPEAN STANDARDNORME EUROPÉENNEEUROPÄISCHE NORMEN 15086March 2006ICS 67.050 English VersionFoodstuffs - Determination of isomalt, lactitol, maltitol, mannitol,sorbitol and xylitol in foodstuffsProduits alimentaires - Dosage de l'isomalt, du lactitol, dumaltitol, du mannitol, du sorbitol et du xylitol dans lesproduits alimentairesLebensmittel - Bestimmung von Isomalt, Lactit, Maltit,Mannit, Sorbit und Xylit in LebensmittelnThis European Standard was approved by CEN on 3 February 2006.CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this EuropeanStandard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such nationalstandards may be obtained on application to the Central Secretariat or to any CEN member.This European Standard exists in three official versions (English, French, German). A version in any other language made by translationunder the responsibility of a CEN member into its own language and notified to the Central Secretariat has the same status as the officialversions.CEN members are the national standards bodies of Austria, Belgium, Cyprus, Czech Republic, Denmark, Estonia, Finland, France,Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania,Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.EUROPEAN COMMITTEE FOR STANDARDIZATIONCOMITÉ EUROPÉEN DE NORMALISATIONEUROPÄISCHES KOMITEE FÜR NORMUNGManagement Centre: rue de Stassart, 36
B-1050 Brussels© 2006 CENAll rights of exploitation in any form and by any means reservedworldwide for CEN national Members.Ref. No. EN 15086:2006: E
EN 15086:2006 (E) 2 Contents Page Foreword.3 1 Scope.4 2 Normative references.4 3 Principle.4 4 Reagents.4 5 Apparatus.5 6 Procedure.6 7 Calculation.7 8 Precision.8 9 Test report.10 Annex A (informative)
Precision data.11 Annex B (informative)
Alternative HPLC-Systems.15 Annex C (informative)
Examples for chromatograms.16 Bibliography.20
EN 15086:2006 (E) 3 Foreword This European Standard (EN 15086:2006) has been prepared by Technical Committee CEN/TC 275 “Food analysis - Horizontal methods”, the secretariat of which is held by DIN. 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 September 2006, and conflicting national standards shall be withdrawn at the latest by September 2006. According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.
EN 15086:2006 (E) 4 1 Scope This European Standard specifies an HPLC-method for the determination of isomalt and other polyols such as lactitol, maltitol, mannitol, sorbitol and xylitol in foodstuffs. Chemically isomalt is described as a mixture of 6-O-α-D-glucopyranosyl-D-sorbitol (1,6-GPS) and 1-O-α-D-glucopyranosyl-D-mannitol (1,1-GPM). The method has been validated in a collaborative study for isomalt (sum of GPS and GPM) on cookies, chewing gum, chocolate and on hard candies. Validation data for GPS and GPM are given in Clause 8, Annex A, Tables A.1 and A.2 The determination of the other sugar alcohols has been validated in a further collaborative study using the same method. The samples were pudding (lactitol, mannitol, xylitol), cookies (lactitol, maltitol, mannitol, sorbitol and xylitol), hard candies (lactitol, mannitol, xylitol, sorbitol) and chewing gum (maltitol, mannitol, sorbitol). Validation data are given in Clause 8 and Annex A, Tables A.3 to A.7. 2 Normative references The following referenced documents are indispensable for the application of this European Standard. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. EN ISO 3696, Water for analytical laboratory use - Specification and test methods (ISO 3696:1987) 3 Principle The sample is diluted, dissolved or extracted with water and possibly filtered. If necessary the sample is clarified using modified Carrez solutions. The polyols are separated by HPLC on cation exchanger with Ca++ or Pb++ counter ion using high purity water at 60 °C to 80 °C, detected using a refractive index detector (differential refractometer, RI-detector), and determined by the external standard method [1]. 4 Reagents 4.1 General During the analysis, unless otherwise stated, use only reagents of recognized analytical grade and water of at least grade 1 according to EN ISO 3696 or use distilled water. 4.2 Standard substances 4.2.1 General When using standard substances containing constitutional water, this content has to be taken into account.
Example: molar mass of GPS = 344,32 g/mol, GPM dihydrate = 380,32 g/mol. The exact water contents of the standard substances are determined by Karl-Fischer titration. Alternative to the calibration with pure substances, an isomalt reference sample with exactly known mass concentrations of GPM and GPS can be used.
EN 15086:2006 (E) 5 4.2.2 6-O-.-D-Glucopyranosyl-D-sorbitol (1,6 GPS), without constitutional water.
4.2.3 1-O-.-D-Glucopyranosyl-D-mannitol (1,1-GPM)1), crystallizes with 2 mole of water (water content approximately 10 %). 4.2.4 Lactitol, crystallizes with 1 mole of water (water content approximately 5 %). 4.2.5 Maltitol 4.2.6 Mannitol 4.2.7 Sorbitol 4.2.8 Xylitol 4.3 Standard solutions Dissolve appropriate amounts of polyol standard substances (4.2.2 to 4.2.8) in water and dilute this solution again with water to obtain standard solutions with a total mass concentration of approximately 2 g/100 ml for the sum of all components. This solution may be stored for 6 weeks in a refrigerator set at +4 °C. Alternatively it is possible to store the standard solution deep frozen (-18 °C) for up to 1 year. 4.4 Carrez solution I, modified Dissolve 53,45 g of potassium hexacyanoferrate(II) (K4[Fe(CN)6] · 3 H2O) in water, mix well and dilute to 500 ml with water. Store in a brown bottle and replace it regularly. 4.5 Carrez solution II, modified Dissolve 148,75 g of zinc nitrate (Zn(NO3)2 · 6 H2O) in water, mix well and dilute to 500 ml with water. Store in a brown bottle and replace it regularly. 5 Apparatus 5.1 General Usual laboratory apparatus and, in particular, the following: 5.2 Membrane filter, for filtering the sample test solution, with pore size of e.g. 0,45 µm. NOTE Filtering of the mobile phase as well as of the sample solution through a membrane filter prior to use or injection is supposed to increase longevity of the columns.
1) For the availability of the standard substance, contact your National Standardization Institute.
EN 15086:2006 (E) 6 5.3 Magnetic stirrer 5.4 HPLC system, consisting of a pump, a sample injecting device, a refractive index (RI) detector with variable temperature setting, a column oven and an evaluating system. 5.5 Analytical separation column, e.g. 300 mm x 7,8 mm, filled with ion exchange resin with Ca++ or Pb++ counter ion. To protect the analytical column, it is recommended to use a pre-column of similar characteristics. Shorter columns (e.g. 100 mm x 7,8 mm) may cause insufficient separations. 6 Procedure 6.1 Preparation of the test sample Homogenize the test sample. This can be achieved by grinding solid samples as hard candies or chocolate with an appropriate mill at low temperatures, and homogenizing subsequently by mixing the ground sample. Deep freeze chewing gum before grinding. Homogenize semi solid samples e.g. ice cream by melting and stirring.
Treat turbid solutions which can occur when preparing e.g. cakes and pastries with modified Carrez solutions.
NOTE Although it has not been tested in the inter-laboratory study, it is recommended to de-ionize sample test solutions, if treated with Carrez solutions in order to protect the separation column. Ions introduced by these reagents may be eliminated by means of appropriate ion exchange resins (e.g. de-ashing systems, cartridges) prior to the injection on the analytical column. 6.2 Preparation of the sample test solution 6.2.1 Soluble samples (e.g. hard candies, compressed products) Weigh in 2 g of the homogenized sample in a 100 ml volumetric flask and dissolve with water, mix and dilute to the mark. Filter turbid solutions through a membrane filter (5.2) or clarify with modified Carrez solutions (4.4) (4.5). 6.2.2 Incompletely soluble samples (e.g. pastries, chewing gum, chocolate) Weigh in 5 g to 10 g of the homogenized sample in a 100 ml volumetric flask and mix with 50 ml of water, stir for 30 min at 40 °C to 60 °C with a magnetic stirrer and clarify with modified Carrez solutions. Let the flask stand to reach room temperature and dilute to the mark with water. When the precipitate has settled, filter the supernatant aqueous phase through a membrane filter (5.2). Fat containing sample solutions may sometimes need to be filtered a second time through a membrane filter of smaller pore size.
EN 15086:2006 (E) 7 6.3 HPLC determination
6.3.1 HPLC conditions The separation and the quantification have proven to be satisfactory if following experimental conditions are followed: Mobile phase: Water Flow rate: 0,5 ml /min
Injection volume: 20 µl Column temperature 60 °C to 80 °C 6.3.2 Identification Inject the same appropriate volumes, e.g. 20 µl of the standard test solution (4.3) as well as of the sample test solution (6.2) into the HPLC-system.
Identify the sugar alcohols by comparison of the retention time of the peak in the chromatograms obtained with the sample test solution and with the standard solution. Peak identification can also be performed by adding small amounts of the appropriate standard solutions to the sample test solution. 6.3.3 Determination
To carry out the determination by external calibration, integrate the peak areas of the sample and compare the results with the corresponding values for the standard substance or use a calibration graph. Check the linearity of the calibration graph. Note that e.g. peaks of GPM and fructose (Pb++-column), GPS and maltitol (Ca++-column), maltitol and lactitol or xylitol and sorbitol (Ca++-column) may overlap under certain circumstances (see chromatograms in Annex C). In these cases the chromatographic conditions should be optimized. Chromatographic resolution is mainly influenced by the type of counter-ion Pb++
to Ca ++
and the temperature of the column. 7 Calculation
Calculate the mass concentration, , of each polyol as water free substance in g/100 g or the mass fraction w, in g/100 ml of the sample using equation (1): w or100022111⋅⋅⋅⋅⋅=mVAmVAρ (1) where A1 is the peak area for the polyol concerned obtained with the sample test solution (6.2), in units of area; A2
is the peak area for the polyol concerned obtained with the standard test solution (4.3), in units of area; V1 is the total vol
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