SIST EN ISO 6647-1:2015

Rice - Determination of amylose content - Part 1: Reference method (ISO 6647-1:2015)

This part of ISO 6647 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 %.

Reis - Bestimmung des Amylosegehaltes - Referenzverfahren (ISO 6647-1:2015)

Riz - Détermination de la teneur en amylose - Partie 1: Méthode de référence (ISO 6647-1:2015)

L'ISO 6647-1:2015 spécifie une méthode de référence pour la détermination de valeurs de référence des étalons utilisés afin de tracer une courbe d'étalonnage, en vue de déterminer la teneur en amylose du riz usiné et non étuvé, dans une plage allant de 0 % à 30 %.

Riž - Določevanje amiloze - 1. del: Referenčna metoda (ISO 6647-1:2015)

Ta del standarda ISO 6647 določa referenčno metodo za določanje kalibracijskih vrednosti za standarde, ki bodo uporabljeni za izdelavo standardne krivulje za kvantifikacijo vsebnosti amiloze v brušenem, predkuhanem rižu v obsegu vsebnosti amiloze 0–30 %.

General Information

• Status: Withdrawn
• Public Enquiry End Date: 14-Jul-2013
• Publication Date: 04-Aug-2015
• Withdrawal Date: 09-Sep-2020
• ICS: 67.060 - Cereals, pulses and derived products
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 9900 - Withdrawal (Adopted Project)
• Start Date: 10-Sep-2020
• Due Date: 03-Oct-2020
• Completion Date: 10-Sep-2020
• Ref Project: EN ISO 6647-1:2015 - Rice - Determination of amylose content - Part 1: Reference method (ISO 6647-1:2015)

Relations

• Replaced By: SIST EN ISO 6647-1:2020 - Rice - Determination of amylose content - Part 1: Spectrophotometric method with a defatting procedure by methanol and with calibration solutions of potato amylose and waxy rice amylopectin (ISO 6647-1:2020)
• Effective Date: 08-Jun-2022
• Replaces: SIST EN ISO 6647-1:2007 - Rice - Determination of amylose content - Part 1: Reference method (ISO 6647-1:2007)
• Effective Date: 01-Sep-2015
• Revised: SIST EN ISO 6647-1:2020 - Rice - Determination of amylose content - Part 1: Spectrophotometric method with a defatting procedure by methanol and with calibration solutions of potato amylose and waxy rice amylopectin (ISO 6647-1:2020)
• Effective Date: 01-Oct-2020

Standards Content (Sample)

SLOVENSKI STANDARD
SIST EN ISO 6647-1:2015
01-september-2015
1DGRPHãþD
SIST EN ISO 6647-1:2007
5Lå'RORþHYDQMHDPLOR]HGHO5HIHUHQþQDPHWRGD,62
Rice - Determination of amylose content - Part 1: Reference method (ISO 6647-1:2015)
Reis - Bestimmung des Amylosegehaltes - Referenzverfahren (ISO 6647-1:2015)
Riz - Détermination de la teneur en amylose - Partie 1: Méthode de référence (ISO 6647-
1:2015)
Ta slovenski standard je istoveten z: EN ISO 6647-1:2015
ICS:
67.060 äLWDVWURþQLFHLQSURL]YRGLL] Cereals, pulses and derived
QMLK products
SIST EN ISO 6647-1:2015 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST EN ISO 6647-1:2015

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SIST EN ISO 6647-1:2015

EUROPEAN STANDARD
EN ISO 6647-1

NORME EUROPÉENNE

EUROPÄISCHE NORM
May 2015
ICS 67.060 Supersedes EN ISO 6647-1:2007
English Version
Rice - Determination of amylose content - Part 1: Reference
method (ISO 6647-1:2015)
Riz - Détermination de la teneur en amylose - Partie 1 : Reis - Bestimmung des Amylosegehalts - Teil 1:
Méthode de référence (ISO 6647-1:2015) Referenzverfahren (ISO 6647-1:2015)
This European Standard was approved by CEN on 16 April 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
COMITÉ EUROPÉEN DE NORMALISATION

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 6647-1:2015 E
worldwide for CEN national Members.

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SIST EN ISO 6647-1:2015
EN ISO 6647-1:2015 (E)
Contents Page
Foreword .3

2

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SIST EN ISO 6647-1:2015
EN ISO 6647-1:2015 (E)
Foreword
This document (EN ISO 6647-1:2015) 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 6647-1:2007.
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 6647-1:2015 has been approved by CEN as EN ISO 6647-1:2015 without any modification.
3

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SIST EN ISO 6647-1:2015

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SIST EN ISO 6647-1:2015
INTERNATIONAL ISO
STANDARD 6647-1
Second edition
2015-05-15
Rice — Determination of amylose
content —
Part 1:
Reference method
Riz — Détermination de la teneur en amylose —
Partie 1: Méthode de référence
Reference number
ISO 6647-1:2015(E)
©
ISO 2015

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SIST EN ISO 6647-1:2015
ISO 6647-1:2015(E)

COPYRIGHT PROTECTED DOCUMENT
© 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
written permission. Permission can be requested from either ISO at the address below or ISO’s member body in the country of
the requester.
ISO copyright office
Case postale 56 • CH-1211 Geneva 20
Tel. + 41 22 749 01 11
Fax + 41 22 749 09 47
E-mail [e-mail]
Web www.iso.org
Published in Switzerland
ii © ISO 2015 – All rights reserved

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SIST EN ISO 6647-1:2015
ISO 6647-1:2015(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 solutions . 3
8.3 Debranching to obtain linear chains of starch . 3
8.4 Blank test . 3
8.5 Operating conditions of SEC . 3
8.6 Calculation of amylose values . 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
Bibliography . 7
© ISO 2015 – All rights reserved iii

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SIST EN ISO 6647-1:2015
ISO 6647-1:2015(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 6647-1:2007), 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

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SIST EN ISO 6647-1:2015
INTERNAT
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