SIST EN ISO 6647-2:2007

Rice - Determination of amylose content - Part 2: Routine methods (ISO 6647-2:2007)

This part of ISO 6647 specifies two simplified routine methods for the determination of the amylose mass fraction of milled rice, non-parboiled. The main difference between the two methods is the dispersion procedure: method A specifies hot, and method B cold, dispersion. Both methods are applicable to rice with an amylose mass fraction higher than 5 %.

Reis - Bestimmung des Amylosegehalts - Teil 2: Routineverfahren (ISO 6647-2:2007)

Dieser Teil der ISO 6647 legt zwei vereinfachte Routineverfahren für die Bestimmung des Massegehalts an Amylose von gemahlenem Reis fest, bei dem es sich nicht um Parboiled Reis handelt. Der Hauptunterschied zwischen den beiden Verfahren besteht in der Art der Dispersion. Verfahren A legt eine Verfahrensweise zur Heißdispersion und Verfahren B eine Verfahrensweise zur Kaltdispersion fest.
Beide Verfahren sind auf Reis mit einem Massegehalt an Amylose von mehr als 5 % anwendbar.
ANMERKUNG   Diese Verfahren beschreiben vereinfachte Verfahrensweisen für die Herstellung von Proben, wie sie häufig in Laboratorien verwendet werden, die Routineverfahren anwenden. Bei den Verfahren kommen die gleichen Reagenzien wie beim Bezugsverfahren (siehe ISO 6647 1) zum Einsatz, jedoch entfällt der Entfettungsschritt. Als Standards werden Reisproben verwendet, deren Massegehalt an Amylose mit Hilfe des Bezugsverfahrens bestimmt wurde.

Riz - Détermination de la teneur en amylose - Partie 2: Méthodes de routine (ISO 6647-2:2007)

L'ISO 6647-2:2007 indique deux méthodes de routine simplifiées pour la détermination de la teneur (fraction massique) en amylose du riz usiné, non étuvé. La différence principale entre ces deux méthodes est la méthode de dispersion. La méthode A indique une procédure de dispersion à chaud tandis que la méthode B fonctionne à froid.
Ces deux méthodes s'appliquent au riz possédant une teneur en amylose supérieure à 5 % (fraction massique).

Riž - Določevanje amiloze - 2. del: Rutinske metode (ISO 6647-2:2007)

General Information

• Status: Withdrawn
• Publication Date: 03-Oct-2007
• Withdrawal Date: 30-Jul-2015
• ICS: 67.060 - Cereals, pulses and derived products
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 9900 - Withdrawal (Adopted Project)
• Start Date: 31-Jul-2015
• Due Date: 23-Aug-2015
• Completion Date: 31-Jul-2015
• Ref Project: EN ISO 6647-2:2007 - Rice - Determination of amylose content - Part 2: Routine methods (ISO 6647-2:2007)

Relations

• Replaced By: SIST EN ISO 6647-2:2015 - Rice - Determination of amylose content - Part 2: Routine methods (ISO 6647-2:2015)
• Effective Date: 01-Sep-2015

Standards Content (Sample)

SLOVENSKI STANDARD
SIST EN ISO 6647-2:2007
01-november-2007
5Lå'RORþHYDQMHDPLOR]HGHO5XWLQVNHPHWRGH,62
Rice - Determination of amylose content - Part 2: Routine methods (ISO 6647-2:2007)
Reis - Bestimmung des Amylosegehalts - Teil 2: Routineverfahren (ISO 6647-2:2007)
Riz - Détermination de la teneur en amylose - Partie 2: Méthodes de routine (ISO 6647-
2:2007)
Ta slovenski standard je istoveten z: EN ISO 6647-2:2007
ICS:
67.060 äLWDVWURþQLFHLQSURL]YRGLL] Cereals, pulses and derived
QMLK products
SIST EN ISO 6647-2:2007 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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EUROPEAN STANDARD
EN ISO 6647-2
NORME EUROPÉENNE
EUROPÄISCHE NORM
September 2007
ICS 67.060

English Version
Rice - Determination of amylose content - Part 2: Routine
methods (ISO 6647-2:2007)
Riz - Détermination de la teneur en amylose - Partie 2: Reis - Bestimmung des Amylosegehalts - Teil 2:
Méthodes de routine (ISO 6647-2:2007) Routineverfahren (ISO 6647-2:2007)
This European Standard was approved by CEN on 27 August 2007.
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 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 Management Centre has the same status as the
official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, 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 STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: rue de Stassart, 36  B-1050 Brussels
© 2007 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 6647-2:2007: E
worldwide for CEN national Members.

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EN ISO 6647-2:2007 (E)
Contents Page
Foreword.3

2

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EN ISO 6647-2:2007 (E)
Foreword
This document (EN ISO 6647-2:2007) has been prepared by Technical Committee ISO/TC 34 "Agricultural
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 March 2008, and conflicting national standards shall be withdrawn at
the latest by March 2008.
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, 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 the United Kingdom.
Endorsement notice
The text of ISO 6647-2:2007 has been approved by CEN as a EN ISO 6647-2:2007 without any modification.

3

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INTERNATIONAL ISO
STANDARD 6647-2
First edition
2007-09-01

Rice — Determination of amylose
content —
Part 2:
Routine methods
Riz — Détermination de la teneur en amylose —
Partie 2: Méthodes de routine




Reference number
ISO 6647-2:2007(E)
©
ISO 2007

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ISO 6647-2:2007(E)
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ii © ISO 2007 – All rights reserved

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ISO 6647-2:2007(E)
Contents Page
Foreword. iv
1 Scope .1
2 Normative references .1
3 Terms and definitions .1
4 Principle.1
5 Reagents.2
6 Apparatus .2
7 Sampling.3
8 Procedure .3
8.1 Determination of moisture .3
8.2 Preparation of test sample.3
8.3 Test portion and preparation of the test solution .3
8.4 Preparation of the blank solution.3
8.5 Preparation of the calibration graph.4
8.6 Determination.4
9 Expression of results .4
10 Precision.5
10.1 Interlaboratory test .5
10.2 Repeatability.5
10.3 Reproducibility.5
11 Test report .6
Annex A (informative) Results of an interlaboratory test.7
Bibliography .12




© ISO 2007 – All rights reserved iii

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ISO 6647-2:2007(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.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.
The main task of technical committees is to prepare International Standards. Draft International Standards
adopted by the technical committees are circulated to the member bodies for voting. Publication as an
International Standard requires approval by at least 75 % of the member bodies casting a vote.
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.
ISO 6647-2 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 4, Cereals
and pulses.
This edition of ISO 6647-2, together with ISO 6647-1:2007, cancels and replaces ISO 6647:1987, which has
been technically revised.
ISO 6647 consists of the following parts, under the general title Rice — Determination of amylose content:
⎯ Part 1: Reference method
⎯ Part 2: Routine methods

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INTERNATIONAL STANDARD ISO 6647-2:2007(E)

Rice — Determination of amylose content —
Part 2:
Routine methods
1 Scope
This part of ISO 6647 specifies two simplified routine methods for the determination of the amylose mass
fraction of milled rice, non-parboiled. The main difference between the two methods is the dispersion
procedure: method A specifies hot, and method B cold, dispersion.
Both methods are applicable to rice with an amylose mass fraction higher than 5 %.
NOTE These methods describe simplified procedures for the preparation of samples, which are frequently used in
routine laboratories. The methods use the same reagents as the reference method (see ISO 6647-1), but omit the
defatting step. Rice samples of which the amylose mass fraction has been determined by the reference method are used
as standards.
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated
references, only the edition cited applies. For undated references, the latest edition of the referenced
document (including any amendments) applies.
ISO 712, Cereals and cereal products — Determination of moisture content — Routine reference method
ISO 6647-1, Rice — Determination of amylose content — Part 1: Reference method
ISO 7301, Rice — Specification
ISO 8466-1, Water quality — Calibration and evaluation of analytical methods and estimation of performance
characteristics — Part 1: Statistical evaluation of the linear calibration function
3 Terms and definitions
For the purposes of this document, the terms and definitions given in ISO 6647-1 and ISO 7301 apply.
4 Principle
Rice is ground to a very fine flour to break up the endosperm structure in order to aid complete dispersion and
gelatinization. A test portion is dispersed in a sodium hydroxide solution, to an aliquot portion of which is
added an iodine solution. The absorbance, at 720 nm, of the colour complex formed is then determined using
a spectrophotometer.
Measurement wavelengths of 620 nm or 680 nm can also be used.
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ISO 6647-2:2007(E)
The amylose mass fraction of the sample is then read from a calibration graph, which is prepared by using
rice samples of known amylose mass fraction, determined using the reference method specified in
ISO 6647-1.
Standard rice samples are used to circumvent the interference from fat on the colour reaction, without
defatting the samples and standards. Both samples and standard samples should be well milled to minimize
the lipid interference.
5 Reagents
Use only reagents of recognized analytical grade, unless otherwise specified, and distilled or demineralized
water or water of equivalent purity.
5.1 Ethanol, a volume fraction of 95 %.
5.2 Sodium hydroxide
5.2.1 1 mol/l solution, for method A.
5.2.2 2 mol/l solution, for method B.
5.3 Sodium hydroxide
5.3.1 0,09 mol/l solution, for method A.
5.3.2 0,18 mol/l solution, for method B.
5.4 Acetic acid, 1 mol/l solution.
5.5 lodine solution
Weigh (6.8), to the nearest 5 mg, 2,000 g of potassium iodide in a weighing bottle fitted with a stopper. Add
sufficient water to form a saturated solution. Add 0,200 g of iodine, weighed to the nearest 1 mg. When all the
iodine has dissolved, transfer the solution quantitatively to a 100 ml volumetric flask (6.4), make up to volume
with water and mix.
Prepare a fresh solution on each day of use and protect it from light.
6 Apparatus
The usual laboratory apparatus and, in particular, the following.
6.1 Grinder, capable of reducing uncooked milled rice to a fine flour which will pass through a 150 µm to
180 µm (100 mesh to 80 mesh) sieve. A cyclone mill with 0,5 mm screen is recommended.
6.2 Sieve, size 150 µm to 180 µm (100 mesh to 80 mesh).
6.3 Spectrophotometer, with matching cells, usually of pathlength 1 cm, capable of measuring
absorbance at 720 nm (or 620 nm or 680 nm).
6.4 Volumetric flasks, 100 ml.
6.5 Boiling water bath, for method A only.
6.6 Magnetic stirrer, capable of stirring at 950 r/min to 1 000 r/min, for method B only.
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ISO 6647-2:2007(E)
6.7 Conical flasks, 100 ml.
6.8 Analytical balance, capable of weighing to the nearest 0,000 1 g.
6.9 Pipettes, of capacity 1 ml, 2 ml, 5 ml and 10 ml.
7 Sampling
A representative sample should have been sent to the laboratory. It should not have been damaged or
changed during transport or storage.
Sampling is not part of the method specified in this part of IS
...