Iodine Value of Fats and Oils

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薯条对我们有害英文作文

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文档下载后可定制随意修改，请根据实际需要进行相应的调整和使用，谢谢!并且，本店铺为大家提供各种各样类型的实用资料，如教育随笔、日记赏析、句子摘抄、古诗大全、经典美文、话题作文、工作总结、词语解析、文案摘录、其他资料等等，如想了解不同资料格式和写法，敬请关注!Download tips: This document is carefully compiled by theeditor. I hope that after you download them,they can help yousolve practical problems. The document can be customized andmodified after downloading,please adjust and use it according toactual needs, thank you!In addition, our shop provides you with various types ofpractical materials,such as educational essays, diaryappreciation,sentence excerpts,ancient poems,classic articles,topic composition,work summary,word parsing,copyexcerpts,other materials and so on,want to know different data formats andwriting methods,please pay attention!French fries, oh how tempting they are! The crispy exterior, the soft and fluffy interior, the perfect combination of salty and savory flavors. But did you know that these delicious potato sticks can actually be harmful to our health?First of all, let's talk about the high calorie content of French fries. They are often deep-fried in oil, which means they absorb a significant amount of fat. This can contribute to weight gain and obesity if consumed in large quantities. Not to mention, the excessive intake ofcalories from French fries can also increase the risk of developing health conditions such as diabetes and heart disease.In addition to their high calorie content, French fries are also loaded with sodium. The excessive consumption of sodium can lead to high blood pressure, which is a major risk factor for heart disease and stroke. It's important tobe mindful of our sodium intake and limit the consumption of high-sodium foods like French fries.Furthermore, the process of deep-frying potatoes to make French fries can lead to the formation of acrylamide, a potentially harmful chemical. Acrylamide has been linked to an increased risk of cancer, so it's best to minimize our exposure to this substance by reducing our consumption of French fries and other fried foods.It's clear that as delicious as they may be, French fries can have detrimental effects on our health if consumed in excess. It's important to enjoy them in moderation and to be mindful of the potential risks associated with their consumption. So next time you're craving a serving of French fries, consider opting for a healthier alternative or enjoying them as an occasional treat rather than a regular indulgence.。

食品石油价格变化的英语作文200字

食品石油价格变化的英语作文200字The fluctuation of food and oil prices has always been a topic of concern for the global economy. The price changes of these essential commodities can have a significant impact on the cost of living and the overall economic stability of a country.In recent years, we have witnessed substantial fluctuations in food and oil prices. The factors influencing these price changes are varied and complex. The price of oil, for example, is heavily influenced by geopolitical tensions, supply and demand dynamics, and currency fluctuations. Natural disasters, political unrest, and changes in government policies can also have a significant impact on food prices.When oil prices rise, the cost of production and transportation increases, leading to higher food prices.Additionally, the cost of fuel directly affects agricultural production and distribution. Consequently, the price of essential food items such as grains, fruits, and vegetables can see a significant increase, putting a strain on consumers' budgets.Conversely, a drop in oil prices can lead to a decrease in the cost of food production and transportation, resulting in lower food prices. This can provide relief to consumers and contribute to overall economic growth.The interplay between food and oil prices is complex and interconnected. When both prices rise simultaneously, it can create a burden on consumers and businesses, leading to inflation and economic slowdown. Conversely, when both prices decline, it can stimulate consumer spending and economic activity. However, when one price rises and the other falls, it can create a mixed impact on the economy, with winners and losers depending on their exposure to each market.In conclusion, the fluctuation of food and oil prices has a profound impact on the global economy. Governments and policymakers must carefully monitor these changes and implement measures to mitigate the adverse effects on consumers and businesses. Additionally, efforts to promote alternative energy sources and sustainable agricultural practices can help reduce the vulnerability of the economy to these price fluctuations.。

雅思作文三种营养素百分比范文

雅思作文三种营养素百分比范文A balanced diet is essential for maintaining good health. It should consist of three main nutrients: proteins, fats, and carbohydrates. Proteins are crucial for the growth and repair of body tissues, such as muscles and organs. They are found in foods like meat, fish, eggs, and dairy products. Fats are necessary for the absorption of certain vitamins and the production of hormones. Sources of healthy fats include avocados, nuts, seeds, and olive oil. Carbohydrates are the body's primary energy source, with foods like whole grains, fruits, and vegetables providing a variety of essential nutrients.In terms of percentage, a typical balanced meal might consist of about 20-30% proteins, 20-30% fats, and 50-60% carbohydrates. However, these ratios can vary depending on individual dietary needs and goals. For example, someone looking to build muscle might increase their protein intake, while someone trying to lose weight might focus on a lower carbohydrate diet.It's important to note that while these percentages serve as a general guideline, it's also crucial toconsider the quality and source of the nutrients. Whole foods, rich in fiber and vitamins, are always recommended over processed foods loaded with additives and preservatives.中文翻译：均衡的饮食对维持良好健康至关重要。

95_2_EC 食品添加剂的指令

This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents ►B EUROPEAN PARLIAMENT AND COUNCIL DIRECTIVE No 95/2/ECof 20 February 1995on food additives other than colours and sweeteners (OJ L 61, 18.3.1995, p. 1)Amended by:Official Journal No page date ►M1 Directive 96/85/EC of the European Parliament and of the Council of19 December 1996 L 86 4 28.3.1997 ►M2 Directive 98/72/EC of the European Parliament and of the Council of15 October 1998 L 295 18 4.11.1998 ►M3 Directive 2001/5/EC of the European Parliament and of the Council of12 February 2001 L 55 59 24.2.2001 ►M4 Directive 2003/52/EC of the European Parliament and of the Council of 18 June 2003L 178 23 17.7.2003 ►M5 Regulation (EC) No 1882/2003 of the European Parliament and of the Council of 29 September 2003L 284 1 31.10.2003 ►M6 Directive 2003/114/EC of the European Parliament and of the Council of 22 December 2003L 24 58 29.1.2004 ►M7 Directive 2006/52/EC of the European Parliament and of the Council of 5 July 2006L 204 10 26.7.2006 ►M8 Commission Directive 2010/69/EU of 22 October 2010 L 279 22 23.10.2010Corrected by: ►C1 Corrigendum, OJ L 248, 14.10.1995, p. 60 (95/2/EC) ►C2 Corrigendum, OJ L 78, 17.3.2007, p. 32 (2006/52/EC)EUROPEAN PARLIAMENT AND COUNCIL DIRECTIVENo 95/2/ECof 20 February 1995on food additives other than colours and sweetenersTHE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE EUROPEAN UNION,Having regard to the Treaty establishing the European Community, and in particular Article 100a thereof,Having regard to the proposal from the Commission (1),Having regard to the opinion of the Economic and Social Committee (2),Acting in accordance with the procedure laid down in Article 189b of the Treaty (3),Having regard to the Council Directive 89/107/EEC of 21 December 1988 on the approximation of the laws of the Member States concerning food additives authorized for use in foodstuffs intended for human consumption (4), and in particular Article 3 (2) thereof,Whereas differences between national laws relating to preservatives, antioxidants and other additives and their conditions of use hinder the free movement of foodstuffs; whereas this may create conditions of unfair competition;Whereas the prime consideration for any rules on these food additives and their conditions of use should be the need to protect the consumer;Whereas it is generally recognized that unprocessed foodstuffs and certain other foodstuffs should be free from food additives;Whereas, having regard to the most recent scientific and toxicological information on these substances, some of them are to be permitted only for certain foodstuffs and under certain conditions of use;Whereas it is necessary to lay down strict rules for the use of food additives in infant formulae, follow-on formulae and weaning foods, as referred to in Council Directive 89/398/EEC of 3 May 1989 on the approximation of the laws of the Member States relating to foodstuffs intended for particular nutritional uses (5), and in particular Article 4 (1)(e) thereof;(1) OJ No C 206, 13. 8. 1992, p. 12, and OJ No C 189, 13. 7. 1993, p. 11.(2) OJ No C 108, 19. 4. 1993, p. 26.(3) Opinion of the European Parliament of 26 May 1993 (OJ No C 176, 28. 6.1993, p. 117), confirmed on 2 December 1993 (OJ No C 342, 20. 12. 1993), common position of the Council of 10 March 1994 (OJ No C 172, 24. 6.1994, p. 4) and decision of the European Parliament of 16 November 1994Whereas this Directive is not intended to affect rules relating tosweeteners and colours;Whereas, pending specific provisions pursuant to Council Directive91/414/EEC of 15 July 1991 concerning the placing of plant protectionproducts on the market (1), and pursuant to Council Directive90/642/EEC of 27 November 1990 on the fixing of maximum levelsfor pesticide residues in and on certain products of plant origin,including fruit and vegetables (2), certain substances belonging to thiscategory are provisionally covered by this Directive;Whereas the Commission is to adapt Community provisions to accordwith the rules laid down in this Directive;Whereas the Scientific Committee for Food has been consulted for thosesubstances which are not yet the subject of a Community provision;Whereas it is necessary to include in this Directive specific provisionsconcerning additives referred to in other Community provisions;Whereas it is desirable that when a decision is taken on whether aparticular foodstuff belongs to a certain category of foods, the consultation of the Standing Committee for Foodstuffs procedure is followed;Whereas modifications of existing purity criteria for food additives otherthan colours and sweeteners and new specifications for those where nopurity criteria exist will be adopted in accordance with the procedurelaid down in Article 11 of Directive 89/107/EEC;Whereas the Scientific Committee for Food has not yet given anopinion on flour treatment agents; whereas those agents will be thesubject of a separate Directive;(3),Whereas this Directive replaces Directives 64/54/EEC70/357/EEC (4), 74/329/EEC (5) and 83/463/EEC (6); whereas thoseDirectives are hereby repealed,HAVE ADOPTED THIS DIRECTIVE:Article 1▼M21. This Directive is a specific Directive forming a part of the comprehensive Directive, within the meaning of Article 3 of Directive89/107/EEC, and applies to additives other than colours and sweeteners.It does not apply to enzymes other than those mentioned in theAnnexes,(1) OJ No L 230, 19. 8. 1991, p. 1. Directive as last amended by CommissionRegulation (EEC) No 3600/92 (OJ No L 366, 15. 12. 1992, p. 10).(2) OJ No L 350, 14. 12. 1990, p. 71.(3) OJ No 12, 27. 1. 1964, p. 161/64.42. Only additives which satisfy the requirements laid down by theScientific Committee for Food may be used in foodstuffs.thisDirective:ofpurposethe3. For(a) ‘preservatives’ are substances which prolong the shelf-life offoodstuffs by protecting them against deterioration caused bymicro-organisms;(b) ‘antioxidants’ are substances which prolong the shelf-life offoodstuffs by protecting them against deterioration caused byoxidation, such as fat rancidity and colour changes;▼M7(c) ‘carriers’, including carrier solvents, are substances used todissolve, dilute, disperse or otherwise physically modify a foodadditive or flavouring without altering its function (and withoutexerting any technological effect themselves) in order to facilitateits handling, application or use;▼B(d) ‘acids’ are substances which increase the acidity of a foodstuffand/or impart a sour taste to it;(e) ‘acidity regulators’ are substances which alter or control the acidityor alkalinity of a foodstuff;(f) ‘anti-caking agents’ are substances which reduce the tendency ofindividual particles of a foodstuff to adhere to one another;(g) ‘anti-foaming agents’ are substances which prevent or reducefoaming;(h) ‘bulking agents’ are substances which contribute to the volume of afoodstuff without contributing significantly to its available energyvalue;(i) ‘emulsifiers’ are substances which make it possible to form ormaintain a homogenous mixture of two or more immisciblephases such as oil and water in a foodstuff;(j) ‘emulsifying salts’ are substances which convert proteins contained in cheese into a dispersed form and thereby bring about homogenous distribution of fat and other components;(k) ‘firming agents’ are substances which make or keep tissues of fruit or vegetables firm or crisp, or interact with gelling agents toproduce or strengthen a gel;(l) ‘flavour enhancers’ are substances which enhance the existing taste and/or odour of a foodstuff;(m) ‘foaming agents’ are substances which make it possible to form a homogenous dispersion of a gaseous phase in a liquid or solidfoodstuff;(o) ‘glazing agents’ (including lubricants) are substances which, when applied to the external surface of a foodstuff, impart a shinyappearance or provide a protective coating;(p) ‘humectants’ are substances which prevent foodstuffs from drying out by counteracting the effect of an atmosphere having a lowdegree of humidity, or promote the dissolution of a powder in anaqueous medium;(q) ‘modified starches’ are substances obtained by one or more chemical treatments of edible starches, which may haveundergone a physical or enzymatic treatment, and may be acid oralkali thinned or bleached;(r) ‘packaging gases’ are gases other than air, introduced into a container before, during or after the placing of a foodstuff in thatcontainer;(s) ‘propellants’ are gases other than air which expel a foodstuff froma container;(t) ‘raising agents’ are substances or combinations of substances which liberate gas and thereby increase the volume of a dough or a batter;(u) ‘sequestrants’ are substances which form chemical complexes with metallic ions;▼M6(v) ‘stabilisers’ are substances which make it possible to maintain the physico-chemical state of a foodstuff; stabilisers include substanceswhich enable the maintenance of a homogenous dispersion of twoor more immiscible substances in a foodstuff, substances whichstabilise, retain or intensify an existing colour of a foodstuff andsubstances which increase the binding capacity of the food,including the formation of cross-links between proteins enablingthe binding of food pieces into re-constituted food;▼B(w) ‘thickeners’ are substances which increase the viscosity of a foodstuff.thanaresubstanceswhichemulsifiers4. Flourothertreatmentagentsare added to flour or dough to improve its baking quality.5. For the purposes of this Directive the following are not consideredas food additives:(a) substances used for treatment of drinking water as provided for inDirective 80/778/EEC (1);(b) products containing pectin and derived from dried apple pomace orpeel of citrus fruits, or from a mixture of both, by the action ofdilute acid followed by partial neutralization with sodium orpotassium salts (‘liquid pectin’);(c) chewing gum bases;(d) white or yellow dextrin, roasted or dextrinated starch, starchmodified by acid or alkali treatment, bleached starch, physicallymodified starch and starch treated by amylolitic enzymes;(e) ammonium chloride;(f) blood plasma, edible gelatin, protein hydrolysates and their salts,milk protein and gluten;(g) amino acids and their salts other than glutamic acid, glycine,cysteine and cystine and their salts and having no additive function;(h) caseinates and casein;(i) inulin.Article 2▼M21. Only substances listed in Annexes I, III, IV and V may be used infoodstuffs for the purposes mentioned in Article 1(3) and Article 1(4),2. Food additives listed in Annex I are permitted in foodstuffs, forthe purposes mentioned in Article 1(3) and Article 1(4), with theexception of those foodstuffs listed in Annex II, following the‘quantum satis’ principle,▼B3. Except where specifically provided for, paragraph 2 does notapply to:(a) — unprocessed foodstuffs,— honey as defined in Directive 74/409/EEC (1)— non-emulsified oils and fats of animal or vegetable origin,— butter,▼M2— pasteurised and sterilised (including UHT) milk (including plain, skimmed and semi-skimmed) and plain pasteurised cream,▼B— unflavoured, live fermented milk products,— natural mineral water as defined in Directive 80/777/EEC (2) and spring water,— coffee (excluding flavoured instant coffee) and coffee extracts,— unflavoured leaf tea,— sugars as defined in Directive 73/437/EEC (1),▼M2— dry pasta, excluding gluten-free and/or pasta intended for hypoproteic diets, in accordance with Directive 89/398/EEC,▼B— natural unflavoured buttermilk (excluding sterilized buttermilk).Within the meaning of this Directive, the term ‘unprocessed’ meansnot having undergone any treatment resulting in a substantialchange in the original state of the foodstuffs; however, thefoodstuffs may have been, for example, divided, parted, severed,boned, minced, skinned, pared, peeled, ground, cut, cleaned,trimmed, deep-frozen or frozen, chilled, milled or husked, packedor unpacked;(b) foods for infants and young children as referred to in Directive89/398/EEC, including foods for infants and young children notin good health; these foodstuffs are subject to the provisions ofAnnex VI;(c) the foodstuffs listed in Annex II, which may contain only thoseadditives referred to in that Annex and those additives referred toin Annexes III and IV under the conditions specified therein.4. Additives listed in Annexes III and IV may only be used in thefoodstuffs referred to in those Annexes and under the conditionsspecified therein.5. Only those additives listed in Annex V may be used as carriers orcarrier solvents for food additives and must be used under theconditions specified therein.6. The provisions of this Directive shall also apply to the corresponding foodstuffs intended for particular nutritional uses inaccordance with Directive 89/398/EEC.7. Maximum levels indicated in the Annexes refer to foodstuffs asmarketed, unless otherwise stated.8. In the Annexes to this Directive, ‘quantum satis’ means that nomaximum level is specified. However, additives shall be used inaccordance with good manufacturing practice, at a level not higherthan is necessary to achieve the intended purpose and provided thatthey do not mislead the consumer.Article 3▼M6additivepermissible:isfoodapresence1. Theof(a) in a compound foodstuff other than one mentioned in Article 2(3),to the extent to which the food additive is permitted in one of theingredients of the compound foodstuff;(b) in a foodstuff where a flavouring has been added, to the extent towhich the food additive is permitted in the flavouring in compliancewith this Directive and has been carried over to the foodstuff via theflavouring, provided the food additive has no technological functionin the final foodstuff; or(c) if the foodstuff is destined to be used solely in the preparation of acompound foodstuff and to an extent such that the compoundfoodstuff conforms to the provisions of this Directive.▼Binfantformulae,formulaefollow-onto2. Paragraphapply1doesnotand►M7 processed cereal-based foods and baby foods ◄, as referred▼M63. The level of additives in flavourings shall be limited to theminimum necessary to guarantee the safety and quality of flavouringsand to facilitate their storage. Furthermore, the presence of additives inflavourings must not mislead consumers or present a hazard to theirhealth. If the presence of an additive in a foodstuff, as a consequence ofadding flavourings, has a technological function in the foodstuff, it shallbe considered as an additive of the foodstuff and not as an additive ofthe flavouring.▼BArticle 4This Directive shall apply without prejudice to specific Directivespermitting additives listed in the Annexes to be used as sweeteners orcolours.Article 5Where necessary, it may be decided by the procedure laid down inArticle 6 of this Directive:— whether a particular foodstuff not categorized at the moment this Directive was adopted belongs to a category of foodstuffs referred toin Article 2 or in one of the Annexes, or— whether a food additive listed in the Annexes and authorized at ‘quantum satis’ is used in accordance with the criteria referred toin Article 2, or— whether a substance is a food additive within the meaning of Article 1.▼M5Article 6theStandingCommitteeonbyassisted1. ThebeCommissionshallthe Food Chain and Animal Health, set up by Article 58 of Regulation(EC) No 178/2002 (1), hereinafter referred to as ‘the Committee’.2. Where reference is made to this Article, Articles 5 and 7 ofDecision 1999/468/EC (1) shall apply, having regard to the provisionsof Article 8 thereof.The period laid down in Article 5(6) of Decision 1999/468/EC shall beset at three months.rulesprocedure.itsofadoptCommittee3. Theshall▼BArticle 7Member States shall, within three years of the entry into force of thisDirective, establish systems to monitor the consumption and use of foodadditives and report their findings to the Commission.The Commission shall report to the European Parliament and theCouncil within five years of the entry into force of this Directive onthe changes which have taken place in the food additives market, thelevels of use and consumption.In accordance with the general criteria in point 4 of Annex II toDirective 89/107/EEC, within five years of the entry into force of thisDirective, the Commission shall review the conditions of use referred toin this Directive, and propose amendments where necessary.Article 8and83/463/EEC74/329/EEC70/357/EEC,1. Directives64/54/EEC,are hereby repealed.2. References to these repealed Directives and to the purity criteriafor certain food additives referred to in them shall henceforth beconstrued as references to this Directive.Article 9Member States shall bring into force the laws, regulations and administrative provisions necessary to comply with this Directive not later than25 September 1996 in order to:— allow, by 25 September 1996 at the latest, trade in and use of products conforming to this Directive,— prohibit by 25 March 1997 at the latest, trade in and use of products not conforming to this Directive; products put on the market orlabelled before that date which do not comply with this Directivemay, however, be marketed until stocks are exhausted.They shall forthwith inform the Commission thereof.1When Member States adopt these measures, they shall contain a reference to this Directive or shall be accompanied by such reference on the occasion of their official publication. The methods of making such reference shall be laid down by the Member States.Article 10This Directive shall enter into force on the seventh day following that of its publication in the Official Journal of the European Communities.Article 11This Directive is addressed to the Member States.ANNEX IFOOD ADDITIVES GENERALLY PERMITTED FOR USE IN FOODSTUFFS NOT REFERRED TO IN ARTICLE 2 (3) Note1. Substances on this list may be added to all foodstuffs with the exception ofthose referred to in Article 2 (3) following the quantum satis principle.▼M62. The substances listed under numbers E 407, E 407a and E 440 may bestandardised with sugars, on condition that this is stated in addition to thenumber and designation.▼B3. Explanation of symbols used:* The substances E 290, E 938, E 939, E 941, E 942, E 948 and►M3 E949 ◄ may also be used in the foodstuffs referred to in Article 2 (3).# The substances E 410, E 412, E 415 and E 417 may not be used toproduce dehydrated foodstuffs intended to rehydrate on ingestion.▼M74. The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E406, E 407, E 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418 and E440 may not be used in jelly mini-cups, defined, for the purpose of thisDirective, as jelly confectionery of a firm consistence, contained in semi-rigid mini-cups or mini-capsules, intended to be ingested in a single bite byexerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth.▼B▼M6▼B▼M1▼M7▼B▼M6▼M2▼M6▼B▼M2▼M3▼M2▼B▼M2(1) May be used only as a flour treatment agent.ANNEX IIFOODSTUFFS IN WHICH A LIMITED NUMBER OF ADDITIVES OF ANNEX I MAY BEUSED▼M6▼B▼M2▼B▼B▼B▼B ▼M6▼B▼M2▼B▼B▼M2▼M8▼B(1) OJ No L 228, 16. 8. 1973, p. 23.Cocoa and chocolate products energy-reduced or with no added sugars are not covered by Annex II.(2) OJ No L 244, 30. 9. 1993, p. 23.(3) OJ No L 205, 13. 8. 1979, p. 5.(4) OJ No L 24, 30. 1. 1976, p. 49.(5) OJ No L 84, 27. 3. 1987, p. 1.(6) OJ No L 373, 31. 12. 1988, p. 59.(7) OJ No L 231, 13. 8. 1992, p. 1.(8) OJ No L 176, 3. 7. 1984, p. 6.ANNEX IIICONDITIONALLY PERMITTED PRESERVATIVES ANDANTIOXIDANTSPART ASorbates, benzoates and p-hydroxybenzoates▼M7▼B(1) Benzoic acid may be present in certain fermented products resulting from the fermentation process following good manufacturing practice.Note1. The levels of all substances mentioned above are expressed as the free acid.2. The abbreviations used in the table mean the following:— Sa + Ba: Sa and Ba used singly or in combination— Sa + PHB: Sa and PHB used singly or in combination— Sa + Ba + PHB: Sa, Ba and PHB used singly or in combination.3. The maximum levels of use indicated refer to foodstuffs ready forconsumption prepared following manufacturers' instructions.▼M2▼B▼M7▼B▼B▼M2▼M7▼M6▼M7▼M8▼B( 1 ) This entry does not include dairy-based drinks. ( 2 ) OJ No L 84, 27. 3. 1987, p. 1. ( 3) OJ No L 186, 30. 6. 1989, p. 27. ►M7 ( 4 ) Directive 2002/46/EC of the European Parliament and of the Council (OJ L 183, 12.7.2002, p. 51). ◄ ►M7 ( 5) Commission Directive 1999/21/EC (OJ L 91, 7.4.1999, p. 29). ◄ PART BSulphur dioxide and sulphitesNote1. Maximum levels are expressed as SO 2 in mg/kg or mg/l as appropriate andrelate to the total quantity, available from all sources. 2. An SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered tobe present.▼B▼B▼M7▼M8▼B(1) In edible parts.PART COther preservatives▼M2▼M8▼B▼M8▼B►M8(1) This substance may be present in certain cheeses as a result of fermentation process. ◄(a) When labelled ‘for food use’, nitrite may be sold only in a mixture with salt or a salt substitute.(b) Fo-value 3 is equivalent to 3 minutes heating at 121o C (reduction of the bacterial load of one billion spores in each 1 000 cans toone spore in a thousand cans).(c) Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acidenvironment.1 Meat products are immersed in curing solution containing nitrites and/or nitrates, salt and other components. The meat products mayundergo further treatments e.g. smoking.1.1 Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includesmicrobiological starter cultures.1.2 Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity.1.3 Immersion cured for at least4 days and pre-cooked.1.4 Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks.1.5 Immersion cured for 4 to 5 days at 5 to 7o C, matured for typically 24 to 40 hours at 22o C, possibly smoked for 24 hrs at 20 to 25o Cand stored for 3 to 6 weeks at 12 to 14o C.1.6 Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation.2 Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to thesurface of the meat followed by a period of stabilisation/maturation. The meat products may undergo further treatments e.g. smoking.2.1 Dry curing followed by maturation for at least 4 days.2.2 Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.2.3 Dry cured for 10 to 15 days followed by a 30 to 45 day stabilisation period and a maturation period of at least 2 months.2.4 Dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.2.5 Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation.3 Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or wherethe curing solution is injected into the product prior to cooking. The products may undergo further treatments e.g. smoking.3.1 Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape andweight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation.3.2 Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours.3.3 Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.3.4 Maturation period of at least 30 days.3.5 Dried product cooked to 70o C followed by 8 to 12 day drying and smoking process. Fermented product subject to 14 to 30 daythree-stage fermentation process followed by smoking.3.6 Raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22o C or lower (10 to12o C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7.▼M2▼B▼M6▼B(1) Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following goodmanufacturing practice.►M6(2) Council Regulation (EC) No 1493/1999 of 17 May 1999 on the common organisation of the market in wine (OJ L 179,14.7.1999, p.1). Regulation as last amended by Commission Regulation (EC) No 1795/2003 (OJ L 262, 14.10.2003, p. 1).(3) Commission Regulation (EC) No 1622/2000 of 24 July 2000 laying down certain detailed rules for implementing Regulation (EC) No1493/1999 on the common organisation of the market in wine and establishing a Community code of oenological practices andprocesses (OJ L 194, 31.7.2000, p.1). Regulation as last amended by Regulation (EC) No 1410/2003 (OJ L 201, 8.8.2003, p. 9). ◄PART DOther antioxidantsNote►M7The * in the table refers to the proportionality rule: when combinations of gallates, TBHQ, BHA and BHT are used, the individual levels must be reduced proportionally. ◄▼M7▼C2▼B▼M7ANNEX IVOTHER PERMITTED ADDITIVESThe maximum levels of use indicated refer to foodstuffs ready for consumption prepared following manufacturers' instructions.▼M2▼B▼M2▼M2▼M6▼M2▼B▼M7▼B▼M7▼M8。

美国油脂检测标准AOCS Ca 5a-40

Page 1 of 2SAMPLING AND ANALYSIS OF COMMERCIAL FATS AND OILSAPPARATUS 1. Oil sample bottles—115 or 230 mL (4 or 8 oz), or 250 mL Erlenmeyer flasks.REAGENTS 1. Ethyl alcohol, 95%—USSD formulas 30 and 3A are permitted (see Notes, 1). The alcohol must give a definite, distinct and sharp end point with phenolphthalein and must be neutralized with alkali to a faint, but permanent pink color just before using. 2. Phenolphthalein indicator solution—1% in 95% alcohol. 3. Sodium hydroxide solution—accurately standardized. See AOCS Specification H 12-52. See Table 1 for the appropriate normality of the sodium hydroxide solution, depending on the expected free fatty acid concentration range in the sample.PROCEDURE 1. T est samples must be well mixed and entirely liquid before weighing; however, do not heat the sample more than 10°C over the melting point. 2. Use Table 1 to determine the test portion weight for various ranges of fatty acids. Weigh the designated sample size into an oil sample bottle or Erlenmeyer flask (see Notes, 2). 3. Add the specified amount of hot neutralized alcohol and 2 mL of indicator. 4. Titrate with standard sodium hydroxide, shaking vigorously until the appearance of the first permanent pink color of the same intensity as that of the neutralized alcohol before the addition of the sample. The color must persist for 30 seconds.CALCULATIONS 1. The percentage of free fatty acids in most types of fats and oils is calculated as oleic acid, although in coconut and palm kernel oils it is frequently expressed as lauric acid and in palm oil in terms of palmitic acid.(a) Free fatty acids as oleic, % = mL of alkali M 28.2mass,g of test port ××i on(b) Freefatty acids as lauric, % = mL of alkali M 20.0mass,g of test port ××i on (c) Free fatty acids as palmitic, % = mL of alkali M 25.6mass,g of test port ××i on2. The free fatty acids are frequently expressed in terms of acid value instead of percentage free fatty acids. The acid value is defined as the number of milligrams of KOH necessary to neutralize 1 g of sample. To convert percentage free fatty acids (as oleic) to acid value, multiply the percentage free fatty acids by 1.99.PRECISION Precision data for refined, bleached and deodorized oils are shown in Table 2. Precision data for crude oils are shown in Table 3.NOTES 1. Isopropanol, 99%, may be used as an alternate solvent with crude and refined vegetable oils. 2. Cap bottle and shake vigorously for 1 min if oil has been blanketed with carbon dioxide gas.REFERENCES See J. Assoc. Off. Anal. Chem. 59:658 (1976) regarding the ruggedness of this method.Page 2 of 2SAMPLING AND ANALYSIS OF COMMERCIAL FATS AND OILS Ca 5a-40 • Free Fatty AcidsTable 1Free fatty acid range, alcohol volume and strength of alkali a FFA range (%) Test portion (g) Alcohol (mL) Strength of alkali 0.00 to 0.2 56.4 ± 0.2 50 0.1 M 0.2 to 1.0 28.2 ± 0.2 50 0.1 M 1.0 to 30.0 7.05 ± 0.05 75 0.25 M 30.0 to 50.0 7.05 ± 0.05 100 0.25 or 1.0 M 50.0 to 100 3.525 ± 0.001 100 1.0 M a FFA, free fatty acid; N, normality.Table 2The average, expected between-laboratory variation (standard deviation of reproducibility, S R ) for the determination of free fatty acids in refined, bleached and deodorized oils a Approximate FFA value (%) SR 0.007 0.010 0.046 0.073RSD (CV , %) 33.93 12.73 9.90 4.75R (95%) = 2.8 × S R 0.02 0.03 0.13 0.20a Values obtained from the AOCS Laboratory Proficiency Program.Table 3The average, expected between-laboratory variation (standard deviation of reproducibility, S R ) for the determination of free fatty acids in crude oils a Approximate FFA value (%) 0.1–1.0 1.0–2.0SR 0.077 0.156RSD (CV , %) 14.57 9.84R (95%) = 2.8 × S R 0.22 0.44a Values obtained from the AOCS Laboratory Proficiency Program.。

欧盟食品中多环芳烃最大限量要求

欧盟食品中欧盟食品中多环芳烃多环芳烃多环芳烃最大最大最大限量限量限量要求要求Foodstuff sMaximum levels (µg/kg wet weight) 6.1Benzo(a)pyrene (35) 6.1.1 Oils and fats (excluding cocoa butter) intended for direct humanconsumption or use as an ingredient in foods 2,06.1.2 Smoked meats and smoked meat products5,0 6.1.3 Muscle meat of smoked fish and smoked fishery products (25) (36),excluding bivalve molluscs. The maximum level applies to smokedcrustaceans, excluding the brown meat of crab and excluding head andthorax meat of lobster and similar large crustaceans (Nephropidae andPalinuridae )5,0 6.1.4 Muscle meat of fish (24) (25), other than smoked fish2,0 6.1.5 Crustaceans, cephalopods, other than smoked (26). The maximum levelapplies to crustaceans, excluding the brown meat of crab and excludinghead and thorax meat of lobster and similar large crustaceans(Nephropidae and Palinuridae large crustaceans (Nephropidae andPalinuridae )5,0 6.1.6 Bivalve molluscs (26)10,0 6.1.7Processed cereal-based foods and baby foods for infants and youngchildren (3)(29)1,0 6.1.8 Infant formulae and follow-on formulae, including infant milk and follow-on milk (8) (29)1,0 6.1.9 Dietary foods for special medical purposes (9) (29) intended specifically for infants 1,0(3) Foodstuffs listed in this category as defined in Commission Directive 96/5/EC of 16 February 1996 on processed cereal-based foods and baby foods for infants and young children (OJ L 49, 28.2.1996, p. 17) as last amended by Directive 2003/13/EC (OJ L 41, 14.2.2003, p. 33).(8) Foodstuffs listed in this category as defined in Commission Directive 91/321/EEC of 14 May 1991 on infant formulae and follow-on formulae (OJ L 175, 4.7.1991, p.35) as last amended by Directive 2003/14/EC (OJ L 41, 14.2.2003, p. 37).(9) Foodstuffs listed in this category as defined in Commission Directive 1999/21/EC of 25 March 1999 on dietary foods for special medical purposes (OJ L 91, 7.4.1999, p.29).(24) Fish listed in this category as defined in category (a), with the exclusion of fish liver falling under code CN 0302 70 00, of the list in Article 1 of Council Regulation (EC) No 104/2000 (OJ L 17, 21.1.2000, p. 22) as last amended by the Act concerning the conditions of accession of the Czech Republic, the Republic of Estonia, the Republic of Cyprus, the Republic of Latvia, the Republic of Lithuania, the Republic of Hungary, the Republic of Malta, the Republic of Poland, the Republic of Slovenia and the Slovak Republic and the adjustments to the Treaties on which the European Union is founded (OJ L 236, 23.9.2003, p. 33). In case of dried, diluted, processed and/or compound foodstuffs Article 2(1) and 2(2) apply.(25) Where fish are intended to be eaten whole, the maximum level shall apply to the whole fish.(26) Foodstuffs falling within category (c) and (f) of the list in Article 1 of Regulation (EC) No 104/2000, as appropriate (species as listed in the relevant entry). In case of dried, diluted, processed and/or compound foodstuffs Article 2(1) and 2(2) apply.(29) The maximum level refers to the product as sold.(35) Benzo(a)pyrene, for which maximum levels are listed, is used as a marker for the occurrence and effect of carcinogenic polycyclic aromatic hydrocarbons. These measures therefore provide full harmonisation on polycyclic aromatic hydrocarbons in the listed foods across the Member States.(36) Foodstuffs listed in this category as defined in categories (b), (c), and (f) of the list in Article 1 of Regulation (EC) No 104/2000。

Fats and Oils

Food chemistry——Fats and OilLike all matter, food is composed of chemicals. These chemicals are particularly important be cause they provide the fuel from which we gain our energy and thematerials required for essential bodily functions, as well as the building blocks for the growth and regeneration of our bodies. A balanced diet is vital for good health, hence the need to study the che mistry of food.Lipids (fats and oils) are esters of a glycerol (propan-1.2.3-triol) and three fatty acids (long chain carboxylic (羧基的）acids)Here R1, R2 and R3 represent long hydrocarbon chains, which may be the sameor may be different. The hydrocarbon chains may also be saturated, unsaturated(containing a carbon-carbon double bond) or poly-unsaturated (containing a number of carbon-carbon double bonds). The nature of the R group determines the physical and chemical properties of the lipid. For example, saturated fats ten d to be solids at room temperature whereas unsaturated ones (as in vegetable oils) are liquids. Lipi ds are a source of energy and are also vital in constructing cell membranes（膜）.Chemically oils and fats are similar, the main difference being in their melting point with fat s being solid at room temperature and oils being liquid. The melting point of the lipid and hardnes s (degree of crystallinity) of the solid will depend on a number of factors:•The mean length of the hydrocarbon chains.•The degree of unsaturation.•Whether the hydrocarbon chain is cis- or trans- around the double bond.The longer the carbon chain, then the greater the molar mass, the stronger the van der Waals ’ forces and the higher the melting point. The presence of double bonds means that the hydrocar bon chain is less ‘straight’, so weakening the van der Waals’ forces by reducing the close con tact between the chains. As a result the greater the degree of unsaturation, the lower the melting po int. The effect of double bonds on the ‘straightness’ of the hydrocarbon chain is much greater if these are cis- (H-atoms on the same side of the carbon chain) than if they are trans- (H-atoms on t he opposite side of the carbon chain)As might be expected from the underlying chemistry (unsaturated hydrocarbons are much more reactive than saturated ones) unsaturated oils are less stable and therefore keep less well than saturated fats. The major problem is reaction of the carbon-carbon double bond with oxygen (auto-oxidation), especially in the presence of light (photo-oxidat ion), which is why the surface of margarine is often discoloured. Unsaturated lipids are also more prone to hydrogenation and hydrolysis as well as enzyme-catalysed degradation by microbes.Unsaturated oils are often hydrogenated using hydrogen at high pressure and a temperature of a bout 200℃ in the presence of catalysts such as nickel, to produce products that are more saturate d and in some cases fully saturated This comes at a health cost because mono- and poly-unsaturat ed fats are healthier for the heart than saturated fats. Also partial hydrogenation can lead to the for mation of trans-fats which, as they do not occur naturally, are difficult to metabolise and hence the y accumulate in the fatty tissues of the body. Trans-fats also cause an increase in the levels of chol esterol（胆固醇）, which can lead to atherosclerosis (动脉粥样硬化) and a resultant increase in the probability of strokes（中风） and heart problems.。

Food Fats and Oils – 2006

FOOD FATS AND OILS Institute of Shortening and Edible Oils 1750 New York Avenue, NW, Suite 120 Washington, DC 20006Phone 202-783-7960Fax 202-393-1367Email: info@Ninth EditionPrepared by theTechnical Committee of the Institute of Shortening and Edible Oils, Inc.Dennis Strayer, ChairmanMaury BelcherTom DawsonBob DelaneyJeffrey FineBrent FlickingerPete FriedmanCarl HeckelJan HughesFrank KincsLinsen LiuThomas McBrayerDon McCaskillGerald McNeillMark NugentEd PaladiniPhil RosegrantTom TiffanyBob WainwrightJeff WilkenFirst edition -- 1957Second edition -- 1963Third edition -- 1968Fourth edition -- 1974Fifth edition -- 1982Sixth edition -- 1988Seventh edition -- 1994Eighth edition -- 1999Ninth edition -- 2006© 2006 by the Institute of Shortening and Edible Oils, Inc. Additional copies of this publication may be obtained upon request from the Institute of Shortening and Edible Oils, Inc., 1750 New York Avenue, NW, Washington, DC 20006, and on the Internet at /foodfats.htm.PREFACEThis publication has been prepared to provide useful information to the public regarding the nutritive and functional values of fats in the diet, the composition of fats and answers to the most frequently asked questions about fats and oils. It is intended for use by consumers, nutritionists, dieticians, physicians, food technologists, food industry representatives, students, teachers, and others having an interest in dietary fats and oils. Additional detail may be found in the references listed at the end of the publication which are arranged in the order of topic discussion. A glossary is also provided.Table of ContentsPage Preface (1)I. Importance of Fats and Oils (1)II. What is a Fat or Oil? (1)III. Chemical Composition of Fats (1)A. The Major Component – Triglycerides (1)B. The Minor Components (2)1. Mono- and Diglycerides (2)2. Free Fatty Acids (2)Phosphatides (2)3.Sterols (2)4.5. Tocopherols and Tocotrienols (2)6.Pigments (2)7. Fatty Alcohols (2)IV. Fatty Acids (3)A.General (3)B. Classification of Fatty Acids (3)1. Saturated Fatty Acids (3)2. Unsaturated Fatty Acids (4)3. Polyunsaturated Fatty Acids (5)C. Isomerism of Unsaturated Fatty Acids (5)Isomerism (5)I.Geometric2. Positional Isomerism (6)V. Factors Affecting Physical Characteristics of Fats and Oils (6)A. Degree of Unsaturation of Fatty Acids (6)B. Length of Carbon Chains in Fatty Acids (6)C. Isomeric Forms of Fatty Acids (7)D. Molecular Configuration of Triglycerides (7)E. Polymorphism of Fats (7)VI. Processing (7)General (7)A.Degumming (8)B.Refining/Neutralization (8)C.D.Bleaching (8)Deodorization (8)E.F.Winterization) (9)(IncludingFractionationPartialHydrogenation/Hydrogenation (9)G.Interesterification (10)H.Esterification (10)I.J. Additives and Processing Aids (10)Emulsifiers (12)K.VII Health Aspects of Fats and Oils (12)A. General............................................................................................................12 B. Essential Fatty Acids.......................................................................................13 C. Fat Soluble Vitamins (A, E, D and K)............................................................13 D. Metabolism of Fats and Oils...........................................................................13 E. Dietary Fat and Disease..................................................................................13 1. Cardiovascular Disease..............................................................................13 2. Cancer........................................................................................................15 F. Diet and Obesity..............................................................................................16 G. Trans Fatty Acids............................................................................................16 1. Source and Amounts of Trans Fatty Acids in the Diet ..............................16 2. Health Effects of Trans Fatty Acids...........................................................17 3. FDA Final Regulation for Labeling of Trans Fats in Foods......................20 H. Dietary Guidelines for Americans 2005.........................................................21 I. USDA’s MyPyramid®....................................................................................21 J. Nonallergenicity of Edible Oils.......................................................................21 K. Biotechnology. (22)VIII. Reactions of Fats and Oils.....................................................................................23 A. Hydrolysis of Fats...........................................................................................23 B. Oxidation of Fats.............................................................................................23 1. Autoxidation................................................................................................23 2. Oxidation at Higher Temperatures..............................................................23 C. Polymerization of Fats....................................................................................24 D. Reactions during Heating and Cooking. (24)IX. Products Prepared from Fats and Oils (25)A. General............................................................................................................25 B. Salad and Cooking Oils...................................................................................27 C. Shortenings (Baking and Frying Fats)............................................................27 D. Cocoa Butter and Butterfat Alternatives (Hard Butters).................................27 E. Margarine and Spreads....................................................................................27 F. Butter...............................................................................................................27 G. Dressings for Food..........................................................................................28 H. Lipids for Special Nutritional Applications. (28)X. Conclusion (28)Glossary (29)Common Test Methods and Related Terms (34)References (35)Food Fats and OilsI. IMPORTANCE OF FATS AND OILSFats and oils are recognized as essential nutrients in both human and animal diets. Nutritionally, they are concentrated sources of energy (9 cal/gram); provide essential fatty acids which are the building blocks for the hormones needed to regulate bodily systems; and are a carrier for the oil soluble vitamins A, D, E, and K. They also enhance the foods we eat by providing texture and mouth feel, imparting flavor, and contributing to the feeling of satiety after eating. Fats and oils are also important functionally in the preparation of many food products. They act as tenderizing agents, facilitate aeration, carry flavors and colors, and provide a heating medum for food preparation. Fats and oils are present naturally in many foods, such as meats, dairy products, poultry, fish, and nuts, and in prepared foods, such as baked goods, margarines, and dressings and sauces. To understand the nutritional and functional importance of fats and oils, it is necessary to understand their chemical composition. II. WHAT IS A FAT OR OIL?Fats and oils are constructed of building blocks called “triglycerides” resulting from the combination of one unit of glycerol and three units of fatty acids. They are insoluble in water but soluble in most organic solvents. They have lower densities than water, and may have consistencies at ambient temperature of solid, semi-solid, or clear liquid. When they are solid-appearing at a normal room temperature, they are referred to as “fats,” and when they are liquid at that temperature, they are called “oils.” For simplification purposes, the terms "fat" and "oils" are used interchangeably in the remainder of this publication.Fats and oils are classified as “lipids” which is a category that embraces a broad variety of chemical substances. In addition to triglycerides, it also includes mono- and diglycerides, phosphatides, cerebrosides, sterols, terpenes, fatty alcohols, fatty acids, fat-soluble vitamins, and other substances.The fats and oils most frequently used in North America for food preparation and as ingredients include soybean, canola, palm, cottonseed, olive, coconut, peanut, lard, beef tallow, butterfat, sunflower, corn, palm kernel, and safflower. More detailed information on the use of some of these oils in specific products is provided in Section IX.III. CHEMICAL COMPOSITION OF FATSThe main components of edible fats and oils are triglycerides. The minor components include mono- and diglycerides, free fatty acids, phosphatides, sterols, fat-soluble vitamins, tocopherols, pigments, waxes, and fatty alcohols. The free fatty acid content of crude oil varies widely based on the source. Other than the free fatty acids, crude vegetable oils contain approximately two percent of these minor components. Animal fats contain smaller amounts.A. The Major Component – TriglyceridesA triglyceride consists of three fatty acids attached to one glycerol molecule. If all three fatty acids are identical, it is a simple triglyceride. The more common forms, however, are the “mixed” triglycerides in which two or three kinds of fatty acids are present in the molecule. Illustrations of typical simple and mixed triglyceride molecular structures are shown below. Figure 1Diagrams of simple and mixed triglyceridesCH2CHCH2OOOC R1OC R2C R3OOCH2CHCH2OOOC R1OC R1C R1OOS im p le T rig ly c e rid eM ix e d T rig ly c e rid eF a tty a c id1F a tty a c id1F a tty a c id1F a tty a c id1F a tty a c id2F a tty a c id3The fatty acids in a triglyceride define the properties and characteristics of the molecule and are discussed in greater detail in Section IV.B. The Minor Components1. Mono- and Diglycerides. Mono- and diglycerides are mono- and diesters of fatty acids and glycerol. They are used frequently in foods as emulsifiers. They are prepared commercially by the reaction of glycerol and triglycerides or by the esterification of glycerol and fatty acids. Mono- and diglycerides are formed in the intestinal tract as a result of the normal digestion of triglycerides. They occur naturally in very minor amounts in both animal fats and vegetable oils. Oil composed mainly of diglycerides has also been used as a replacement for oil composed of triglycerides. Illustrations of mono- and diglyceride molecular structures are provided below:Figure 2Diagrams of mono- and diglycerides .1 (α ) - Monoglyceride1, 2 (α, β) - Diglyceride C H 2CH CH 2O OHOHCR 1OC H 2CH CH 2OHOOHC2O C H 2CH CH 2O OOHC 1OCR 2O C H 2CH CH 2O OHO C1OC3O 2 (β ) - Monoglyceride1, 3 (α, α') - Diglyceride2. Free Fatty Acids. As the name suggests, free fatty acids are the unattached fatty acids present in a fat. Some unrefined oils may contain as much as several percent free fatty acids. The levels of free fatty acids are reduced in the refining process. (See Section VI.) Fully refined fats and oils usually have a free fatty acid content of less than 0.1%.3. Phosphatides. Phosphatides, also known as phospholipids, consist of an alcohol (usually glycerol) combined with fatty acids, and a phosphate ester. The majority of the phosphatides are removed from oil during refining. Phosphatides are an important source of natural emulsifiers marketed as lecithin.4. Sterols. Sterols are found in both animal fats and vegetable oils, but there are substantial biologicalbiological differences. Cholesterol is the primary animal fat sterol and is found in vegetable oils in only trace amounts. Vegetable oil sterols are collectively called “phytosterols.” Stigmasterol and sitosterol are the best-known vegetable oil sterols. Sitosterol has been shown to reduce both serum and LDL cholesterol when incorporated into margarines and/or salad dressings. The type and amount of vegetable oil sterols vary with the source of the oil.5. Tocopherols and Tocotrienols. Tocopherols and tocotrienols are important minor constituents of most vegetable fats. They serve as antioxidants to retard rancidity and as sources of the essential nutrient vitamin E. The common types of tocopherols and tocotrienols are alpha (α), beta (β), gamma (γ), and delta (δ). They vary in antioxidation and vitamin E activity. Among tocopherols, alpha-tocopherol has the highest vitamin E activity and the lowest antioxidant activity. Delta tocopherol has the highest antioxidant activity. Tocopherols which occur naturally in most vegetable oils are partially removed during processing. Corn and soybean oils contain the highest levels. Tocopherols are not present in appreciable amounts in animal fats. Tocotrienols are mainly present in palm oil, but can also be found in rice bran and wheat germ oils.6. Pigments. Carotenoids are yellow to deep red color materials that occur naturally in fats and oils. They consist mainly of carotenes such as lycopene, and xanthophylls such as lutein. Palm oil contains the highest concentration of carotene. Chlorophyll is the green coloring matter of plants which plays an essential role in photosynthesis. Canola oil contains the highest levels of chlorophyll among common vegetable oils. At times, the naturally occurring level of chlorophyll in oils may cause the oils to have a green tinge. Gossypol is a pigment found only in cottonseed oil. The levels of most of these color bodies are reduced during the normal processing of oils to give them acceptable color, flavor, and stability.7. Fatty Alcohols. Long chain alcohols are of little importance in most edible fats. A small amount esterified with fatty acids is present in waxes found in some vegetable oils. Larger quantities are found in some marine oils. Tocotrienols are mainly present in palm oil, and can also be found in rice bran and wheat germ oils. Table I provides a comparison of some of the non-triglyceride components of various crude oils.TABLE I 1Some Non-Triglyceride Components of Crude Fats and OilsFat or Oil Phosphatides(%) Sterols(ppm)Cholesterol(ppm)Tocopherols(ppm)Tocotrienols(ppm)Soybean 2.2 ± 1.0 2965 ± 1125 26 + 7 1293 ± 300 86 + 86Canola 2.0 ± 1.0 8050 ± 3230 53 + 27 692 ± 85 ⎯Corn 1.25 ± 0.25 15,050 ± 7100 57 + 38 1477 ± 183 355 + 355 Cottonseed 0.8 ± 0.1 4560 ± 1870 68 + 40 865 ± 35 30 + 30 Sunflower 0.7 ± 0.2 3495 ± 1055 26 + 18 738 ± 82 270 + 270 Safflower 0.5 ± 0.1 2373 ± 278 7 + 7 460 ± 230 15 + 15Peanut 0.35 ± 0.05 1878 ± 978 54 + 54 482 ± 345 256 + 216 Olive <0.1 100 <0.5110 ± 40 89 + 89 Palm 0.075 ± 0.025 2250 ± 250 16 + 3 240 ± 60 560 + 140 Tallow <0.07 1100 ± 300 1100 + 300 ⎯⎯Lard <0.051150 ± 50 3500 + 500 ⎯⎯Coconut <0.07 805 ± 335 15 + 9 6 ± 3 49 ± 22 Palm kernel <0.07 1100 ± 310 25 + 15 3 ± 30± 30IV. FATTY ACIDSA. GeneralTriglycerides are comprised predominantly of fatty acids present in the form of esters of glycerol. One hundred grams of fat or oil will yield approximately 95 grams of fatty acids. Both the physical and chemical characteristics of fats are influenced greatly by the kinds and proportions of the component fatty acids and the way in which these are positioned on the glycerol molecule. The predominant fatty acids are saturated and unsaturated carbon chains with an even number of carbon atoms and a single carboxyl group as illustrated in the general structural formula for a saturated fatty acid given below:CH3-(CH2)x⎯COOHSaturated carbon chain carboxy l groupEdible oils also contain minor amounts of branched chain and cyclic acids. Also odd number straight chain acids are typically found in animal fats.B. Classification of Fatty AcidsFatty acids occurring in edible fats and oils are classified according to their degree of saturation.1. Saturated Fatty Acids. Those containing only single carbon-to-carbon bonds are termed “saturated” and are the least reactive chemically.The saturated fatty acids of practical interest are listed in Table II by carbon chain length and common name. The principal fat sources of the naturally occurring saturated fatty acids are included in the table.The melting point of saturated fatty acids increases with chain length. Decanoic and longer chain fatty acids are solids at normal room temperatures.TABLE IISATURATED FATTY ACIDSName Name Carbon Atoms* Point °CButanoic Butyric 4 -7.9Butterfat Hexanoic Caproic 6 -3.4Butterfat Octanoic Caprylic 8 16.7Coconutoil Decanoic Capric 10 31.6Coconutoil Dodecanoic Lauric 12 44.2 Coconutoil Tetradecanoic Myristic 14 54.4 Butterfat, coconut oil Hexadecanoic Palmitic 16 62.9 Most fats and oils Heptadecanoic Margaric 17 60.0 Animalfats Octadecanoic Stearic 18 69.6 Most fats and oils Eicosanoic Arachidic 20 75.4Peanutoil Docosanoic Behenic 22 80.0 Peanutoil*A number of saturated odd and even chain acids are present in trace quantities in many fats and oils.2. Unsaturated Fatty Acids. Fatty acids containing one or more carbon-to-carbon double bonds are termed “unsaturated.” Some unsaturated fatty acids in food fats and oils are shown in Table III. Oleic acid (cis-9-octadecenoic acid) is the fatty acid that occurs most frequently in nature.Saturated and unsaturated linkages are illustrated below:Saturated BondUnsaturated BondWhen the fatty acid contains one double bond it is called “monounsaturated.” If it contains more than one double bond, it is called “polyunsaturated.”In the International Union of Pure and Applied Chemistry (IUPAC) system of nomenclature, the carbons in a fatty acid chain are numbered consecutively from the end of the chain, the carbon of the carboxyl group being considered as number 1. By convention, a specific bond in a chain is identified by the lower number of the two carbons that it joins. In oleic acid (cis-9-octadecenoic acid), for example, the double bond is between the ninth and tenth carbon atoms.Another system of nomenclature in use for unsaturated fatty acids is the “omega” or “n minus” classification. This system is often used by biochemists to designate sites of enzyme reactivity or specificity. The terms “omega” or “n minus” refer to the position of the double bond of the fatty acid closest to the methyl end of the molecule. Thus, oleic acid, which has its double bond 9 carbons from the methyl end, is considered an omega-9 (or an n-9) fatty acid. Similarly, linoleic acid, common in vegetable oils, is an omega-6 (n-6) fatty acid because its second double bond is 6 carbons from the methyl end of the molecule (i.e., between carbons 12 and 13 from the carboxyl end). Eicosapentaenoic acid, found in many fish oils, is an omega-3 (n-3) fatty acid. Alpha-linolenic acid, found in certain vegetable oils, is also an omega-3 (n-3) fatty acid.TABLE IIISOME UNSATURATED FATTY ACIDS IN FOOD FATS AND OILSSystematic Name CommonName No. ofDoubleBondsNo. ofCarbonAtomsMeltingPoint°C Typical Fat Source9-Decenoic Caproleic110-Butterfat 9-Dodecenoic Lauroleic112-Butterfat9-Tetradecenoic Myristoleic114-4.5Butterfat9-Hexadecenoic Palmitoleic 1 16 - Some fish oils, beef fat9-Octadecenoic Oleic 1 18 16.3 Most fats and oils9-Octadecenoic* Elaidic11843.7 Partiallyhydrogenatedoils11-Octadecenoic* Vaccenic 1 18 44 Butterfat9,12-Octadecadienoic Linoleic 2 18 -6.5 Most vegetable oils9,12,15-Octadecatrienoic Linolenic3 18 -12.8 Soybean oil, canola oil9-Eicosenoic Gadoleic 1 20 - Some fish oils5,8,11,14-Eicosatetraenoic Arachidonic4 20 -49.5Lard5,8,11,14,17-Eicosapentaenoic - 5 20 -53.5 Some fish oils13-Docosenoic Erucic12233.4Rapeseedoil 4,7,10,13,16,19-Docosahexaenoic - 6 22 - Some fish oils*All double bonds are in the cis configuration except for elaidic acid and vaccenic acid which are trans.When two fatty acids are identical except for the position of the double bond, they are referred to as positional isomers. Fatty acid isomers are discussed at greater length in subparagraph C of this section.Because of the presence of double bonds, unsaturated fatty acids are more reactive chemically than are saturated fatty acids. This reactivity increases as the number of double bonds increases.Although double bonds normally occur in a non-conjugated position, they can occur in a conjugated position (alternating with a single bond) as illustratedbelow:ConjugatedNon-conjugatedWith the bonds in a conjugated position, there is a further increase in certain types of chemical reactivity. For example, fats are much more subject to oxidation and polymerization when bonds are in the conjugated position.3. Polyunsaturated Fatty Acids. Of the poly-unsaturated fatty acids, linoleic, linolenic, arachidonic, eicosapentaenoic, and docosahexaenoic acids containing respectively two, three, four, five, and six double bonds are of most interest. The nutritional importance of the first three named fatty acids is discussed in Section VII, Part B, “Essential Fatty Acids.”Vegetable oils are the principal sources of linoleic and linolenic acids. Arachidonic acid is found in small amounts in lard, which also contains about 10% of linoleic acid. Fish oils contain large quantities of a variety of longer chain fatty acids having three or more double bonds including eicosapentaenoic and docosahexaenoic acids.C. Isomerism of Unsaturated Fatty AcidsIsomers are two or more substances composed of the same elements combined in the same proportions but differing in molecular structure. The two important types of isomerism among fatty acids are (1) geometric and (2) positional.1. Geometric Isomerism. Unsaturated fatty acids can exist in either the cis or trans form depending on the configuration of the hydrogen atoms attached to the carbon atoms joined by the double bonds. If the hydrogen atoms are on the same side of the carbon chain, the arrangement is called cis. If the hydrogen atoms are on opposite sides of the carbon chain, the arrangement is called trans, as shown by the following diagrams. Conversion of cis isomers to corresponding trans isomers result in an increase in melting points as shown in Table III.A comparison of cis and trans molecular arrangements.cisTransElaidic and oleic acids are geometric isomers; in the former, the double bond is in the trans configuration and in the latter, in the cis configuration. Generally speaking, cis isomers are those naturally occurring in food fats and oils. Trans isomers occur naturally in ruminant animals such as cows, sheep and goats and also result from the partial hydrogenation of fats and oils.2. Positional Isomerism. In this case, the location of the double bond differs among the isomers. Vaccenic acid, which is a minor acid in tallow and butterfat, is trans-11-octadecenoic acid and is both a positional and geometric isomer of oleic acid.The position of the double bonds affects the melting point of the fatty acid to a limited extent. Shifts in the location of double bonds in the fatty acid chains as well as cis-trans isomerization may occur during hydrogenation.The number of positional and geometric isomers increases with the number of double bonds. For example, with two double bonds, the following four geometric isomers are possible: cis-cis, cis-trans, trans-cis, and trans-trans. Trans-trans dienes, however, are present in only trace amounts in partially hydrogenated fats and thus are insignificant in the human food supply.V. FACTORS AFFECTING PHYSICAL CHARACTERISTICS OF FATS AND OILSThe physical characteristics of a fat or oil are dependent upon the degree of unsaturation, the length of the carbon chains, the isomeric forms of the fatty acids, molecular configuration, and processing variables.A. Degree of Unsaturation of Fatty AcidsFood fats and oils are made up of triglyceride molecules which may contain both saturated and unsaturated fatty acids. Depending on the type of fatty acids combined in the molecule, triglycerides can be classified as mono-, di-, tri-saturated, or tri-unsaturated as illustrated in Figure 3.Generally speaking, fats that are liquid at room temperature tend to be more unsaturated than those that appear to be solid, but there are exceptions.For example, coconut oil has a high level of saturates, but many are of low molecular weight, hence this oil melts at or near room temperature. Thus, the physical state of the fat does not necessarily indicate the amount of unsaturation.The degree of unsaturation of a fat, i.e., the number of double bonds present, normally is expressed in terms of the iodine value (IV) of the fat. IV is the number of grams of iodine which will react with the double bonds in 100 grams of fat and may be calculated from the fatty acid composition. The typical IV for unhydrogenated soybean oil is 125-140, for foodservice salad and cooking oils made from partially hydrogenated soybean oil it is 105-120, for semi-solid household shortenings made from partially hydrogenated soybean oil it is 90-95, and for butterfat it is 30.B. Length of Carbon Chains in Fatty AcidsThe melting properties of triglycerides are related to those of their fatty acids. As the chain length of a saturated fatty acid increases, the melting point also increases (Table II). Thus, a short chain saturated fatty acid such as butyric acid has a lower melting point than saturated fatty acids with longer chains. This explainsFigure 3Diagrams of Mono-, Di- Trisaturated, and Triunsaturated TriglyceridesC H2C HC H2Saturated Fatty Acid CH2CHCH2CH2CHCH2Saturated Fatty AcidSaturated Fatty AcidUnsaturated Fatty AcidCH2CHCH2Unsaturated Fatty AcidUnsaturated Fatty AcidUnsaturated Fatty Acid Monosaturated Disaturated Trisaturated Triunsaturatedwhy coconut oil, which contains almost 90% saturated fatty acids but with a high proportion of relatively short chain low melting fatty acids, is a clear liquid at 80°F while lard, which contains only about 37% saturates, most with longer chains, is semi-solid at 80ºF.C. Isomeric Forms of Fatty AcidsFor a given fatty acid chain length, saturated fatty acids will have higher melting points than those that are unsaturated. The melting points of unsaturated fatty acids are profoundly affected by the position and conformation of double bonds. For example, the monounsaturated fatty acid oleic acid and its geometric isomer elaidic acid have different melting points. Oleic acid is liquid at temperatures considerably below room temperature, whereas elaidic acid is solid even at temperatures above room temperature. Isomeric fatty acids in many vegetable shortenings and margarines contribute substantially to the semi-solid form of these products.D. Molecular Configuration of TriglyceridesThe molecular configuration of triglycerides can also affect the properties of fats. Melting points vary in sharpness depending on the number of different chemical entities present. Simple triglycerides have sharp melting points while triglyceride mixtures like lard and most vegetable shortenings have broad melting ranges.In cocoa butter, palmitic (P), stearic (S), and oleic (O) acids are combined in two predominant triglyceride forms (POS and SOS), giving cocoa butter its sharp melting point just slightly below body temperature. This melting pattern partially accounts for the pleasant eating quality of chocolate.A mixture of several triglycerides has a lower melting point than would be predicted for the mixture based on the melting points of the individual components and will have a broader melting range than any of its components. Monoglycerides and diglycerides have higher melting points than triglycerides with a similar fatty acid composition.E. Polymorphism of FatsSolidified fats exhibit polymorphism, i.e., they can exist in several different crystalline forms, depending on the manner in which the molecules orient themselves in the solid state. The crystal form of the fat has a marked effect on the melting point and the performance of the fat in the various applications in which it is utilized. The crystal forms of fats can transform from lower melting to successively higher melting modifications. The rate and extent of transformation are governed by the molecular composition and configuration of the fat, crystallization conditions, and the temperature and duration of storage. In general, fats containing diverse assortments of molecules (such as rearranged lard) tend to remain indefinitely in lower melting crystal forms, whereas fats containing a relatively limited assortment of molecules (such as soybean stearine) transform readily to higher melting crystal forms. Mechanical and thermal agitation during processing and storage at elevated temperatures tends to accelerate the rate of crystal transformation.Controlled polymorphic crystal formation is often applied to partially hydrogenated soybean oil to prepare household shortenings and margarines. In order to obtain desired product plasticity, functionality, and stability, the shortening or margarine must be in a crystalline form called “beta-prime” (a lower melting polymorph). Since partially hydrogenated soybean oil tends to crystallize in the “beta” crystal form (a higher melting polymorph), beta-prime promoting fats like hydrogenated cottonseed or palm oils are often added.Beta-prime is a smooth, small, fine crystal whereas beta is a large, coarse, grainy crystal. Shortenings and margarines are smooth and creamy because of the inclusion of beta-prime fats.VI. PROCESSINGA. GeneralFood fats and oils are derived from oilseed and animal sources. Animal fats are generally heat rendered from animal tissues to separate them from protein and other naturally occurring materials. Rendering may be accomplished with either dry heat or steam. Rendering and processing of meat fats is conducted in USDA inspected plants. Vegetable oils are obtained by the extraction or the expression of the oil from the oilseed source. Historically, cold or hot expression methods were used. These methods have largely been replaced with solvent extraction or pre-press/solvent extraction methods which give a better oil yield. In this process the oil is extracted from the oilseed by hexane (a light petroleum fraction) and the hexane is then separated from the oil, recovered, and reused. Because of its high volatility, hexane does not remain in the finished oil after processing.。

AOAC标准目录

AOAC电子版标准目录一、AOAC方法1. AOAC Official Method 993.31.Phosphorus (Available) in Fertilizers. Direct Extraction Method2. AOAC Official Method 993.31.Nitrogen (Total) in Fertilizers. Combustion Method.3. AOAC Official Method 995.01.Dirthianon in Technical Products.and Fornmulations.4. AOAC Official Method 995.14.Methomy in insecticidal Formulations.Reversed-phase liquid Chromatographic Method5.AOAC Official Method 993.02.bentazon in pesticide formulations liquid Chromatographic Method6.AOAC Official Method 995.02.Cyfiuthrin in Pesticide formulations liquid Chromatographic Method7.AOAC Official Method 993.01 Phosphamidon in Technical and Formulated Products8.AOAC Official Method 996.03 Acephate in Technical and Soluble Powder Formulations9.AOAC Official Method 995.08.Atrazine in Water Magnetic Particle lmmunoassay10.AOAC Official Method 2000.05. Determination of Glyphosate and AminomethyphonicAcid(ACMPA)in Crops11.AOAC Official Method 993.15 1,2-Dibromoethane and 1,2-Dibromo-3-chloropropane in Water12.AOAC Official Method 994.19 Total nitrogen in Urine Pyrochemiuminescence Method13.AOAC Official Method 995.21 Yeast and mold counts in Foods hydrophobic Grid Membranefilter14.AOAC Official Method 996.02 Coliform Count in Dairy Products15.AOAC Official Method 2000.15 Rapid enumeration of Coliforms in Foods Dry RehydratableFilm Method16.AOAC Official Method 2000.13 Reveal for E.coli O157:H7 Test System in selected foods17.AOAC Official Method 2000.14 Reveal for E.coli O157:H7 Test in selected foods andEnvironmental Swabs18.AOAC Official Method 993.06 Staphylococal enterotoxins in selected foods19.AOAC Official Method 995.12 Staphylococcus autrus lsolated from foods latexAggluTINATION Test Method20.AOAC Official Method 2001.05 Petrifilm S.aureus count Platr Method for the RapidEnumeration of Staphylococcus aureus in Seleced Foods21.AOAC Official Method 993.10 Clistridium Perfringrns from Shellfish lron Milk Method22.AOAC Official Method 995.20Salmonella in Raw,Highly contaminated Foods and poultryFeed23.AOAC Official Method 993.08 Salmonella in foods24.AOAC Official Method 993.07 Sa;monella Cocoa and Chocolate motility Enrichment onmodified Sem-Solld25.AOAC Official Method 995.07 Salmonella in dried Milk Products Motility Enrichment onModified Sem-Solld26.AOAC Official Method 994.04 Salmonella in drt Foods Refrigerated Pre-Enrichmenr27.AOAC Official Method 2000.07 Salmonella in Fooods Rapid Cocorimetric28.AOAC Official Method 2000.07 Salmonella in Fooods with a Low Microbial Load Detecition29.AOAC Official Method 2001.07 Salmonella in Selected Foods lmmumno-ConcentrationSalmonella (ICS)30.AOAC Official Method 2001.08 Salmonella in Selected Foods lmmumno-ConcentrationSalmonella (ICS)31. AOAC Official Method 2001.09 Salmonella in Selected Foods lmmumno-ConcentrationSalmonella (ICS)32. AOAC Official Method 2001.08 Salmonella in Selected Foods lmmumno-ConcentrationSalmonella (ICS)33.AOAC Official Method 993.12 Listeria monceytogenes in milk ang dairy Products34.AOAC Official Method 993.09 Listeria in Dairy Pruducts, Seafoods, and Meats. ColorimetricDeoxyribonucleic Acid Hybridization Method ( GENE-TRAK Listeria Assay)35. AOAC Official Method 994.03. Listeria monocytogenes in Dairy Pruducts, Seafoods, andMeats. Colorimetric Deoxyribonucleic Acid Hybridization Method (Listeria-Tek)36.AOAC Official Method 994.06. Vibrio vulnificus. Gas Chromatographic dentification Methodby Microbial Fatty Acid profile37.AOAC Official Method 993.32.Multiple sulfonamide Residues in Raw Bovine MilkLiquid Chromatographic Method First Action 199338.AOAC Official Method 2001.14 Determination of Nitrogen(Total)in Cheese kieldahl Method39.AOAC Official Method 993.O5 l-Malic/Total Malic Acid Ratio in Apple Juice40.AOAC Official Method 995.06 D-Malic Acid in Apple Juice Liquid Chromatographic Method41. AOAC Official Method 994.11 Benzoic Acid in Orange Juice Liquid ChromatographicMethod42.AOAC Official Method 995.17 Beet Sugar in fruit Juices43.AOAC Official Method 993.20 Lodine Value of Fates and Oils Wijs(Cyclohexane-AceticSolvent)Method44.AOAC Official Method 994.02 Lead in Edible Oils and Fats Direct Graphite Furnace45.AOAC Official Method 994.18 Mon-and Diglycerides in Fats and Oils Gas ChromatographicMethod46.AOAC Official Method 2000.17 Determination of Trace Glucose and Fructose Determinationof Trace Glucose and Fructose in Raw Cane Sugar47.AOAC Official Method 994.09 Glucoamylase Activity in Lndustrial Enzyme Preparations48.AOAC Official Method 995.11 Phosphorus (total)in Foods Colorimetric Method49.AOAC Official Method 2001.13 Determination of Vitamin A(Retinol)in Foods LiquidChromatography50.AOAC Official Method 2000.11 Polydextrose in Foods lon Chromotography51.AOAC Official Method 2000.01 Determination of 3-Chloro-1,2-Propanediol in Foods andFood Ingredients52.AOAC Official Method 993.16 Total Aflato xins(B1,B2,and G1)in Corn Enzyme-Linkedlmmunosorbent Assay Method53.AOAC Official Method 993.17 Aflatoxins in Corn and Peanuts Thin-Layer ChromatographicMethod54. AOAC Official Method 994.08 Aflatoxins in Corn,Almonds, brazil Nuts,Peanuts,andPeanuts,and Pistachio Nuts55.AOAC Official Method 2000.16 Aflatoxin B1 in Baby Foood lmmmunoaffinty Column HplcMethod56.AOAC Official Method 2000.08 Aflatoxin M1in Liquid Milk lmmmunaffinity Column byLiquid Chromatography57.AOAC Official Method 995.15 Fumonisins B1,B2,and B3in Corn liquid ChromatographicMethod58.AOAC Official Method 2001.04 Determination of Fumonisins B1,and B2,in Corn and CornFlakes59.AOAC Official Method 2001.06 Determination of Total Fumonisins in Corn Competitive ofDirecet Enzyme-Linked Immunosorbent Assay60.AOAC Official Method 2000.09 Ochratoin A in Roaseted Coffee Immunoaffinity ColumnHPLC Method61.AOAC Official Method 2000.03 Ochratoin A in Barley Immunoaffinity by Column HPLC62.AOAC Official Method 2001.01 Determination of Ochratoxin A in Wine and Beer63.AOAC Official Method 995.10 Patulin in Appple Juice Liquid Chromatoraphic Method64.AOAC Official Method 2000.02Patulin in Clear and Cloudy Apple Juices and Apple Puree65.AOAC Official Method 994.01 Zearlenone in Corn Wheat,and Feed Enzyme LinkedImmunosorbent (Agri-screen)Method66.AOAC Official Method 993.03 Nitrate in Baby Foods spectrophotometric Method67.AOAC Official Method 999.12 Taurine in Pet Food68.AOAC Official Method 996.16 Selenium in Feeds and Premixes69.AOAC Official Method 999.13 Ethoxyquin in Feeds Liquid Chromatographic Method70.AOAC Official Method 999.16 Sulfamethazine in Animal Feeds71.AOAC Official Method 997.04 Monensin in Premix and Animal Feeds LiquidChromatographic Method72.AOAC Official Method 998.02 Neomycin in Feeds Stahl Microbiological Agar73.AOAC Official Method 997.01 Tebuconazole in Fungicide and Technical formulations74.AOAC Official Method 997.14 Thiodicarb in Technical Products and Formulations75.AOAC Official Method 999.04 Determination of Chlorothalonil and Hexachlorobenzene76.AOAC Official Method 997.07 N-octyl Bicycloheptene Dicarboximide (MGK 264),Pyrethrinsand Piperonyl Butoxide (PB)77.AOAC Official Method 996.12 Glyphosate in Water-Soluble Granular Formulations78.AOAC Official Method 997.12 Imidacloprid in Liquid and Solid Formulations Reversed-PhaseLiquid Chromatographic Method79.AOAC Official Method 999.17 Lead and Cadmium Extracted from Ceramic Foodware80.AOAC Official Method 999.10 Lead,Cadmium,Zinc, Copper,and lron in foods81.AOAC Official Method 999.11 Determination of Lead,Cadmium,Copper, Iron,and Zincin Foods82.AOAC Official Method 997.15 Lead in Sugars Graphite Furnace Atomic Absorption Method83.AOAC Official Method 2000.04 Iodine-131 in Milk Radiochemical Separtion Method84.AOAC Official Method 998.11 Screening Test for Nitrate in Forages With a Test Strip85.AOAC Official Method 997.02 Yeast and Mold Cunts in Foods Dry Rehydratable Film Method(Petrifilm TM Method)86.AOAC Official Method 996.09 Escherichia coli O157:H7 in Selected Foods VisualImmunoprecipitate Assay (VIP TM)87.AOAC Official Method 996.10 Enterohemorrhagic Escherichia coli(EHEC)O157:H7Detection in Selected Foods88.AOAC Official Method 997.11Escherichia coli O 157:H7 Counts in Foods HydrophobicGrid Membrane Filter (ISO-GRID)Method Using89.AOAC Official Method 996.08 Salmonella in Foods Enzyme-Linked ImmunofluoressentAssay90.AOAC Official Method 997.16 LOCA TE Enzyme-Linked Immmunosorbent Assay forldentification of Salmonella in Foods91.AOAC Official Method 998.09 Salmonella in Foods Coloric Polyclonal Enzyme92.AOAC Official Method 999.09 Vlp for Salmonella for the Detection of Motile and Non-MotileSalmonella in All Foods93.AOAC Official Method 995.22 Listeria in Foods Colorimetric Polyclonal Enzyme94.AOAC Official Method 996.14 Detection of Listeria Monocytogenes and Related ListeriaSpecies in Selected Foods and from Environmental surfaces95.AOAC Official Method 997.03 Detection of Listeria Monocytogenes and Related ListeriaSpecies in Selected Foods and from Environmental surfaces96.AOAC Official Method 999.06 Listeria in Foods Enzyme-Linked ImmunofluorescentAssay(ELFA)97.AOAC Official Method 995.09 Chortetracycline,Oxytetracycline,and Tetracycline in Edible Animal Tissues98.AOAC Official Method 997.09 Nitrogen in Beer,Wort,and Brewing Grains Protein (Total)by Calculation99.AOAC Official Method 996.11 Starch (Total)in Cereal Products Amylonglucosidass-α-Amylase Method100.AOAC Official Method 995.04 Multiple Tetracline Residues in Milk Metal Chelate Affinity-Liquid Chromatographic Method101.AOAC Official Method 998.04 Neutral Lactase (β-Galactosidase)Activity in Industrial Enzyme Preparations102.AOAC Official Method 999.05 Naringin and Neohesperidin in Orange Juice103.AOAC Official Method 998.03 Aflatoxins in Peanuts Aflatonxins in Peanuts Alternative BF Method104.AOAC Official Method 999.07 Aflatoxin B1 and Total Aflatoxins in Peanut Butter,Pistachio Paste,Fig Paste,and Paprika Powder105.AOAC Official Method 997.05 Taurine in Powdered Milk and Powdered Infant Formulae 106.AOAC Official Method 995.05 Vitamin D in Infant Formulas and Enteral Products Liquid Chromatographic Method107.AOAC Official Method 999.15 Vitamin K in Milk and Infant Formulas Liquid Chromatographic Method108.AOAC Official Method 986.07 Fensulfothion in Chromatographic Method。

美国药典注射剂通则

Designation as a Pharmacy bulk package is limited to prepara-〈1〉 INJECTIONStions from Nomenclature categories 1, 2, or 3 as defined above.Pharmacy bulk packages, although containing more than one single dose, are exempt from the multiple-dose container volume limit of 30 mL and the requirement that they contain a substance or suitable mixture of substances to prevent the growth of microorganisms.Where a container is offered as a Pharmacy bulk package, the INTRODUCTIONlabel shall (a) state prominently “Pharmacy Bulk Package—Not for direct infusion,” (b) contain or refer to information on proper tech-Parenteral articles are preparations intended for injection through niques to help assure safe use of the product, and (c) bear a state-the skin or other external boundary tissue, rather than through the ment limiting the time frame in which the container may be used alimentary canal, so that the active substances they contain are ad-once it has been entered, provided it is held under the labeled stor-ministered, using gravity or force, directly into a blood vessel, or-age conditions.gan, tissue, or lesion. Parenteral articles are prepared scrupulously by methods designed to ensure that they meet Pharmacopeial re-quirements for sterility, pyrogens, particulate matter, and other con-LARGE - AND SMALL -VOLUME INJECTIONStaminants, and, where appropriate, contain inhibitors of the growth of microorganisms. An Injection is a preparation intended for par-Where used in this Pharmacopeia, the designation Large-volume enteral administration and/or for constituting or diluting a parenteral intravenous solution applies to a single-dose injection that is in-article prior to administration.tended for intravenous use and is packaged in containers labeled as containing more than 100 mL. The designation Small-volume Injec-tion applies to an Injection that is packaged in containers labeled as NOMENCLATURE AND DEFINITIONScontaining 100 mL or less.BIOLOGICSNomenclature *The following nomenclature pertains to five general types of The Pharmacopeial definitions for sterile preparations for paren-preparations, all of which are suitable for, and intended for, paren-teral use generally do not apply in the case of the biologics because teral administration. They may contain buffers, preservatives, or of their special nature and licensing requirements (see Biologics other added substances.〈1041〉).1.[DRUG] Injection—Liquid preparations that are drug sub-stances or solutions thereof.2.[DRUG] for Injection—Dry solids that, upon the addition ofINGREDIENTSsuitable vehicles, yield solutions conforming in all respects to the requirements for Injections.3.[DRUG] Injectable Emulsion—Liquid preparations of drugVehicles and Added Substancessubstances dissolved or dispersed in a suitable emulsion medium.Aqueous Vehicles—The vehicles for aqueous Injections meet 4.[DRUG] Injectable Suspension—Liquid preparations of sol-the requirements of the Pyrogen Test 〈151〉 or the Bacterial Endo-ids suspended in a suitable liquid medium.toxins Test 〈85〉, whichever is specified. Water for Injection gener-5.[DRUG] for Injectable Suspension—Dry solids that, upon theally is used as the vehicle, unless otherwise specified in the individ-addition of suitable vehicles, yield preparations conforming ual monograph. Sodium chloride may be added in amounts in all respects to the requirements for Injectable Suspensions.sufficient to render the resulting solution isotonic; and Sodium Chloride Injection, or Ringer’s Injection, may be used in whole or in part instead of Water for Injection, unless otherwise specified in Definitionsthe individual monograph. For conditions applying to other ad-juvants, see Added Substances in this chapter.Other Vehicles—Fixed oils used as vehicles for nonaqueous In-jections are of vegetable origin, are odorless or nearly so, and have PHARMACY BULK PACKAGEno odor suggesting rancidity. They meet the requirements of the test for Solid paraffin under Mineral Oil, the cooling bath being main-A Pharmacy bulk package is a container of a sterile preparation tained at 10°, have a Saponification Value between 185 and 200for parenteral use that contains many single doses. The contents are (see Fats and Fixed Oils 〈401〉), have an Iodine Value between 79intended for use in a pharmacy admixture program and are re-and 141 (see Fats and Fixed Oils 〈401〉), and meet the requirements stricted to the preparation of admixtures for infusion or, through a of the following tests.sterile transfer device, for the filling of empty sterile syringes.Unsaponifiable Matter—Reflux on a steam bath 10 mL of the oil The closure shall be penetrated only one time after constitution with 15 mL of sodium hydroxide solution (1 in 6) and 30 mL of with a suitable sterile transfer device or dispensing set which allows alcohol, with occasional shaking until the mixture becomes clear.measured dispensing of the contents. The Pharmacy bulk package Transfer the solution to a shallow dish, evaporate the alcohol on a is to be used only in a suitable work area such as a laminar flow steam bath, and mix the residue with 100 mL of water: a clear solu-hood (or an equivalent clean air compounding area).tion results.*This nomenclature has been adopted by the USP Drug Nomenclature Committee for Free Fatty Acids—The free fatty acids in 10g of oil require for implementation by supplemental revisions of USP 23-NF 18. For currently official neutralization not more than 2.0 mL of 0.020N sodium hydroxide monograph titles in the form Sterile [DRUG] that have not yet been revised, the following nomenclature continues in use in this Pharmacopeia:(1) medicaments or (see Fats and Fixed Oils 〈401〉).solutions or emulsions thereof suitable for injection, bearing titles of the form [DRUG]Synthetic mono- or diglycerides of fatty acids may be used as Injection; (2) dry solids or liquid concentrates containing no buffers, diluents, or other vehicles, provided they are liquid and remain clear when cooled to added substances, and which, upon the addition of suitable solvents, yield solutions conforming in all respects to the requirements for Injections, and which are 10° and have an Iodine Value of not more than 140 (see Fats and distinguished by titles of the form Sterile [DRUG]; (3) preparations the same as those Fixed Oils 〈401〉).described under (2) except that they contain one or more buffers, diluents, or other These and other nonaqueous vehicles may be used, provided they added substances, and which are distinguished by titles of the form [DRUG] for are safe, in the volume of Injection administered, and also provided Injection; (4) solids which are suspended in a suitable fluid medium and which are not to be injected intravenously or into the spinal canal, distinguished by titles of the form they do not interfere with the therapeutic efficacy of the preparation Sterile [DRUG] Suspension; and (5) dry solids which, upon the addition of suitable or with its response to prescribed assays and tests.vehicles, yield preparations conforming in all respects to the requirements for Sterile Added Substances—Suitable substances may be added to prepa-Suspensions, and which are distinguished by titles of the form Sterile [DRUG] for Suspension.rations intended for injection to increase stability or usefulness, un-less proscribed in the individual monograph, provided they are Containers for Injections that are intended for use as dialysis, harmless in the amounts administered and do not interfere with the hemofiltration, or irrigation solutions and that contain a volume of therapeutic efficacy or with the responses to the specified assays more than 1 L are labeled to indicate that the contents are not in-and tests. No coloring agent may be added, solely for the purpose of tended for use by intravenous infusion.coloring the finished preparation, to a solution intended for paren-Injections intended for veterinary use are labeled to that effect. teral administration (see also Added Substances under General No-The container is so labeled that a sufficient area of the container tices and Antimicrobial Effectiveness Testing 〈51〉).remains uncovered for its full length or circumference to permit in-spection of the contents.Observe special care in the choice and use of added substances inpreparations for injection that are administered in a volume exceed-ing 5 mL. The following maximum limits prevail unless otherwiseSTRENGTH AND TOTAL VOLUME FOR SINGLE- AND directed: for agents containing mercury and the cationic, surface-active compounds, 0.01%; for chlorobutanol, cresol, phenol, and MULTIPLE-DOSE INJECTABLE DRUG PRODUCTS similar types of substances, 0.5%; and for sulfur dioxide, or anequivalent amount of the sulfite, bisulfite, or metabisulfite of potas-For single-dose and multiple-dose injectable drug products, the sium or sodium, 0.2%.strength per total volume should be the primary and prominent ex-pression on the principal display panel of the label, followed in A suitable substance or mixture of substances to prevent theclose proximity by strength per mL enclosed by parentheses. For growth of microorganisms must be added to preparations intendedcontainers holding a volume of less than 1 mL, the strength per for injection that are packaged in multiple-dose containers, regard-fraction of a mL should be the only expression of strength. Strength less of the method of sterilization employed, unless one of the fol-per single mL should be expressed as mg/mL, not mg/1 mL. lowing conditions prevails: (1) there are different directions in theThe following formats are acceptable for contents of greater individual monograph; (2) the substance contains a radionuclidethan 1 mL:with a physical half-life of less than 24 hours; and (3) the activeTotal strength/total volume: 500 mg/10 mLingredients are themselves antimicrobial. Such substances are usedStrength/mL: 50 mg/mLin concentrations that will prevent the growth of or kill microorgan-orisms in the preparations for injection. Such substances also meet theTotal strength/total volume: 25,000 Units/5 mL requirements of Antimicrobial Effectiveness Testing 〈51〉 and Anti-Strength/mL: 5,000 Units/mLmicrobial Agents—Content 〈341〉. Sterilization processes are em-The following format is acceptable for contents of less than 1 ployed even though such substances are used (see also SterilizationmL: 12.5 mg/0.625 mLand Sterility Assurance of Compendial Articles 〈1211〉). The air inThere are, however, some exceptions to expressing strength per the container may be evacuated or be displaced by a chemically in-total volume. In certain cases, the primary and prominent expres-ert gas. Where specified in a monograph, information regardingsion of the total drug content per container would not be effective in sensitivity of the article to oxygen is to be provided in the labeling.preventing medication errors (e.g., insulin). An example is the useof lidocaine or other similar drugs used as a local anesthetic wherethe product is ordered and administered by percentage (e.g., 1%, LABELS AND LABELING2%) or a local anesthetic in combination with epinephrine that isexpressed as a ratio (e.g., 1:100,000). In such cases, the totalstrength should be expressed: for example, 1% (100 mg/10 mL).Dry solids, which need to be reconstituted, should follow the same Labeling format, with the exception that only the total strength of the drugshould be listed, not the strength/total volume or strength/mL. NOTE—See definitions of “label” and “labeling” in Labeling in(Official February 1, 2009) the section Preservation, Packaging, Storage, and Labeling of theGeneral Notices and Requirements.The label states the name of the preparation; in the case of a liq-Aluminum in Large-Volume Parenterals (LVPs), uid preparation, the percentage content of drug or amount of drug in Small-Volume Parenterals (SVPs), and Pharmacy a specified volume; in the case of a dry preparation, the amount ofBulk Packages (PBPs) Used in Total Parenteral active ingredient; the route of administration; a statement of storageconditions and an expiration date; the name and place of business of Nutrition (TPN) Therapythe manufacturer, packer, or distributor; and an identifying lot num-ber. The lot number is capable of yielding the complete manufactur-(a)The aluminum content of LVPs used in TPN therapy must ing history of the specific package, including all manufacturing,not exceed 25 µg per L (µg/L).filling, sterilizing, and labeling operations.(b)The package insert of LVPs used in TPN therapy must state Where the individual monograph permits varying concentrations that the drug product contains no more than 25 µg of alumi-of active ingredients in the large-volume parenteral, the concentra-num per L. This information must be contained in the “Pre-tion of each ingredient named in the official title is stated as if part cautions” section of the labeling of all LVPs used in TPN of the official title, e.g., Dextrose Injection 5%, or Dextrose (5%)therapy.and Sodium Chloride (0.2%) Injection.(c)If the maximum amount of aluminum in SVPs and PBPs is The labeling includes the following information if the complete25 µg per L (µg/L) or less, instead of stating the exact formula is not specified in the individual monograph: (1) In the case amount of aluminum that each contains, as in paragraph (d), of a liquid preparation, the percentage content of each ingredient or the immediate container label for SVPs and PBPs used in the the amount of each ingredient in a specified volume, except that preparation of TPN parenterals (with exceptions as noted be-ingredients added to adjust to a given pH or to make the solution low) may state: “Contains no more than 25 µg/L of alumi-isotonic may be declared by name and a statement of their effect;num”. If the SVP or PBP is a lyophilized powder, the im-and (2) in the case of a dry preparation or other preparation to mediate container label may state the following: “When which a diluent is intended to be added before use, the amount of reconstituted in accordance with the package insert instruc-each ingredient, the composition of recommended diluent(s) [the tions, the concentration of aluminum will be no more than 25 name(s) alone, if the formula is specified in the individual mono-µg/L”.graph], the amount to be used to attain a specific concentration of(d)The maximum level of aluminum at expiry must be stated on active ingredient and the final volume of solution so obtained, a the immediate container label of all SVPs and PBPs used in brief description of the physical appearance of the constituted solu-the preparation of TPN parenterals and injectable emulsions. tion, directions for proper storage of the constituted solution, and an The aluminum content must be stated as follows: “Contains expiration date limiting the period during which the constituted no more than __ µg/L of aluminum”. The immediate con-solution may be expected to have the required or labeled potency if tainer label of all SVPs and PBPs that are lyophilized powder it has been stored as ed in the preparation of TPN solutions must contain the fol-lowing statement: “When reconstituted in accordance with pul is prohibited, except for Potassium Chloride for Injection the package insert instructions, the concentration of alumi-Concentrate.num will be no more than __ µg/L.” This maximum amount of aluminum must be stated as the highest one of the follow-Neuromuscular Blocking and Paralyzing Agentsing three levels:(1)The highest level for the batches produced during the lastAll injectable preparations of neuromuscular blocking agents and three yearsparalyzing agents must be packaged in vials with a cautionary state-(2)The highest level for the latest five batchesment printed on the ferrules or cap overseals. Both the container cap (3)The maximum level in terms of historical levels, but only un-ferrule and the cap overseal must bear in black or white print til completion of production of the first five batches after July (whichever provides the greatest color contrast with the ferrule or 26, 2004.cap color) the words: “Warning: Paralyzing Agent” or “Paralyzing The package insert for all LVPs, SVPs, and PBPs used in the Agent” (depending on the size of the closure system). Alternatively,preparation of TPN products must contain a warning statement.the overseal may be transparent and without words, allowing for This warning must be contained in the “Warning” section of the visualization of the warning labeling on the closure ferrule.labeling and must state the following: “WARNING: This product contains aluminum that may be toxic. Aluminum may reach toxic levels with prolonged parenteral administration if kidney function is Containers for Sterile Solidsimpaired. Premature neonates are particularly at risk because their kidneys are immature, and they require large amounts of calcium Containers, including the closures, for dry solids intended for and phosphate solutions that contain aluminum. Research indicates parenteral use do not interact physically or chemically with the that patients with impaired kidney function, including premature preparation in any manner to alter the strength, quality, or purity neonates, who receive parenteral levels of aluminum at greater than beyond the official requirements under the ordinary or customary 4 to 5 µg per kg per day accumulate aluminum at levels associated conditions of handling, shipment, storage, sale, and use.with central nervous system and bone toxicity. Tissue loading may A container for a sterile solid permits the addition of a suitable occur at even lower rates of administration of TPN products.”solvent and withdrawal of portions of the resulting solution or sus-pension in such manner that the sterility of the product is maintained.PACKAGING Where the Assay in a monograph provides a procedure for the Assay preparation, in which the total withdrawable contents are to be withdrawn from a single-dose container with a hypodermic nee-dle and syringe, the contents are to be withdrawn as completely as Containers for Injectionspossible into a dry hypodermic syringe of a rated capacity not ex-ceeding three times the volume to be withdrawn and fitted with a Containers, including the closures, for preparations for injections 21-gauge needle not less than 2.5 cm (1 inch) in length, with care do not interact physically or chemically with the preparations in any being taken to expel any air bubbles, and discharged into a con-manner to alter the strength, quality, or purity beyond the official tainer for dilution and assay.requirements under the ordinary or customary conditions of han-dling, shipment, storage, sale, and use. The container is made of material that permits inspection of the contents. The type of glass Volume in Containerpreferable for each parenteral preparation is usually stated in the individual monograph. Unless otherwise specified in the individual Each container of an injection is filled with sufficient excess of monograph, plastic containers may be used for packaging injections the labeled “size” or that volume which is to be withdrawn. See (see Containers—Plastics 〈661〉).Injections under Pharmaceutical Dosage Forms 〈1151〉.For definitions of single-dose and multiple-dose containers, see Containers in the General Notices and Requirements. Containers meet the requirements under Containers—Glass 〈660〉 and Con-DETERMINATION OF VOLUME OF INJECTION INtainers—Plastics 〈661〉.Containers are closed or sealed in such a manner as to prevent CONTAINERS contamination or loss of contents. Validation of container integrity must demonstrate no penetration of microbial contamination or Suspensions and emulsions must be shaken before withdrawal of chemical or physical impurities. In addition, the solutes and the ve-the contents and before the determination of the density. Oily and hicle must maintain their specified total and relative quantities or viscous preparations may be warmed according to the instructions concentrations when exposed to anticipated extreme conditions of on the label, if necessary, and thoroughly shaken immediately be-manufacturing and processing, and storage, shipment, and distribu-fore removing the contents. The contents are then cooled to tion. Closures for multiple-dose containers permit the withdrawal of 20°–25°C before measuring the volume.the contents without removal or destruction of the closure. The clo-Single-Dose Containers—Select 1 container if the volume of the sure permits penetration by a needle and, upon withdrawal of the container is 10 mL or more, 3 containers if the nominal volume is needle, closes at once, protecting the container against contamina-more than 3 mL and less than 10 mL, or 5 containers if the nominal tion. Validation of the multiple-dose container integrity must in-volume is 3 mL or less. Take up individually the total contents of clude verification that such a package prevents microbial contami-each container selected into a dry syringe of a capacity not exceed-nation or loss of product contents under anticipated conditions of ing three times the volume to be measured and fitted with a 21-multiple entry and use.gauge needle not less than 2.5 cm (1 inch) in length. Expel any air Piggyback containers are usually intravenous infusion containers bubbles from the syringe and needle, and then discharge the con-used to administer a second infusion through a connector of some tents of the syringe, without emptying the needle, into a standard-type or an injection port on the administration set of the first fluid,ized, dry cylinder (graduated to contain rather than to deliver the thereby avoiding the need for another injection site on the patient’s designated volumes) of such size that the volume to be measured body. Piggyback containers are also known as secondary infusion occupies at least 40% of its graduated volume. Alternatively, the containers.volume of the contents in mL may be calculated as the mass, in g,divided by the density. For containers with a nominal volume of 2mL or less, the contents of a sufficient number of containers may be Potassium Chloride for Injection Concentratepooled to obtain the volume required for the measurement, provided that a separate, dry syringe assembly is used for each container. The The use of a black closure system on a vial (e.g., a black flip-off contents of containers holding 10 mL or more may be determined button and a black ferrule to hold the elastomeric closure) or the use by means of opening them and emptying the contents directly into of a black band or series of bands above the constriction on an am-the graduated cylinder or tared beaker.The volume is not less than the nominal volume in the case of Injections packaged for intravascular use that may be used for containers examined individually or, in the case of containers with a intermittent, continuous, or bolus replacement fluid administration nominal volume of 2 mL or less, is not less than the sum of the during hemodialysis or other procedures, unless excepted above,nominal volumes of the containers taken collectively.must conform to the 1-L restriction.Multi-Dose Containers—For Injections in multiple-dose con-Injections labeled for veterinary use are exempt from packaging tainers labeled to yield a specific number of doses of a stated vol-and storage requirements concerning the limitation to single-dose ume, select 1 container, and proceed as directed for single-dose containers and the limitation on the volume of multiple-dose containers, using the same number of separate syringe assemblies as containers.the number of doses specified. The volume is such that each syringe delivers not less than the stated dose.Injections in Cartridges or Prefilled Syringes—Select 1 con-FOREIGN AND PARTICULATE MATTERtainer if the volume is 10 mL or more, 3 containers if the nominal volume is more than 3 mL and less than 10 mL, or 5 containers if All articles intended for parenteral administration shall be pre-the nominal volume is 3 mL or less. If necessary, fit the containers pared in a manner designed to exclude particulate matter as defined with the accessories required for their use (needle, piston, syringe)in Particulate Matter in Injections 〈788〉 and other foreign matter.and transfer the entire contents of each container without emptying Each final container of all parenteral preparations shall be inspected the needle into a dry tared beaker by slowly and constantly depress-to the extent possible for the presence of observable foreign and ing the piston. Determine the volume in mL, calculated as the mass,particulate matter (hereafter termed “visible particulates”) in its in g, divided by the density.contents. The inspection process shall be designed and qualified to The volume measured for each of the containers is not less than ensure that every lot of all parenteral preparations is essentially free the nominal volume.from visible particulates. Qualification of the inspection process Large-Volume Intravenous Solutions—For intravenous solu-shall be performed with reference to particulates in the visible range tions, select 1 container. Transfer the contents into a dry measuring of a type that might emanate from the manufacturing or filling pro-cylinder of such a capacity that the volume to be determined occu-cess. Every container whose contents shows evidence of visible par-pies at least 40% of the nominal volume of the cylinder. Measure ticulates shall be rejected. The inspection for visible particulates the volume transferred.may take place when inspecting for other critical defects, such as The volume is not less than the nominal volume.cracked or defective containers or seals, or when characterizing the appearance of a lyophilized product.Where the nature of the contents or the container-closure system permits only limited capability for the inspection of the total con-Labeling on Ferrules and Cap Oversealstents, the 100% inspection of a lot shall be supplemented with the inspection of constituted (e.g., dried) or withdrawn (e.g., dark am-Only cautionary statements are to appear on the top (circle) sur-ber container) contents of a sample of containers from the lot.face of the ferrule or cap overseal of a vial containing an injectable All large-volume Injections for single-dose infusion and small-product. A cautionary statement is one intended to prevent an immi-volume Injections are subject to the light obscuration or micro-nent life-threatening situation if the injectable drug is used inappro-scopic procedures and limits for subvisible particulate matter set priately. Examples of such statements include but are not limited to forth in Particulate Matter In Injections 〈788〉, unless otherwise the following: “Warning”, “Dilute Before Using”, “Paralyzing specified in the individual monograph. An article packaged as both Agent”, “I.M. Use Only”, and “Chemotherapy”.a large-volume and a small-volume Injection meets the require-The text must be in contrasting color and conspicuous under ordi-ments set forth for small-volume Injections where the container is nary conditions of use. The cautionary statement may appear solely labeled as containing 100 mL or less, if the individual monograph on the ferrule, provided the cap overseal is constructed so as to al-states a test for Particulate Matter 〈788〉; it meets the requirements low the cautionary statement beneath the cap to be readily legible.set forth for large-volume Injections for single-dose infusion where Identifying numbers or letters, such as code numbers, lot num-the container is labeled as containing more than 100 mL. Injections bers, etc., may appear on the side (skirt) surface of the ferrule on administered exclusively by the intramuscular or subcutaneous vials containing injectable products. The appearance of such identi-route or packaged and labeled for use as irrigating solutions are ex-fying data on the skirt surface of the ferrule, placed where it does empt from requirements for Particulate Matter 〈788〉.not detract from, or interfere with, the cautionary statement on the top surface, should be considered to be a beneficial attribute of the in-process quality control of a product throughout the manufactur-ing process. Any anticounterfeiting scheme must not detract from or STERILITYinterfere with the cautionary statements.Under no circumstances would advertising such as company Sterility Tests—Preparations for injection meet the requirements names, logos, or product names be permitted to appear on the top under Sterility Tests 〈71〉.(circle) surface of any ferrule or cap overseal.(Official February 1, 2009)CONSTITUTED SOLUTIONSPackaging and StorageDry solids from which constituted solutions are prepared for in-jection bear titles of the form [DRUG] for Injection. Because these The volume of injection in single-dose containers provides the dosage forms are constituted at the time of use by the health care amount specified for parenteral administration at one time and in no practitioner, tests and standards pertaining to the solution as consti-case is more than sufficient to permit the withdrawal and adminis-tuted for administration are not included in the individual mono-tration of 1 L.graphs on sterile dry solids or liquid concentrates. However, in the Preparations intended for intraspinal, intracisternal, or peridural interest of assuring the quality of injection preparations as they are administration are packaged only in single-dose containers.actually administered, the following nondestructive tests are pro-Unless otherwise specified in the individual monograph, a multi-vided for demonstrating the suitability of constituted solutions when ple-dose container contains a volume of Injection sufficient to per-they are prepared just prior to use.mit the withdrawal of not more than 30 mL.Completeness and Clarity of Solution—Constitute the solution The following injections are exempt from the 1-L restriction of as directed in the labeling supplied by the manufacturer for the ster-the foregoing requirements relating to packaging:ile dry dosage form.1.Injections packaged for extravascular use as irrigation solu-A:The solid dissolves completely, leaving no visible residue tions or peritoneal dialysis solutions as undissolved matter.2.Injections packaged for intravascular use as parenteral nutri-B:The constituted solution is not significantly less clear than tion or as replacement or substitution fluid to be administeredan equal volume of the diluent or of Purified Water contained in a continuously during hemofiltrationsimilar vessel and examined similarly.。

De-acidification of fats and oils

专利名称：De-acidification of fats and oils发明人：Marques de Lima, Danilo,SARUP, Bent申请号：EP11190313.4申请日：20111123公开号：EP2597142A1公开日：20130529专利内容由知识产权出版社提供专利附图：摘要：The present invention relates to a method for treating vegetable oils and/or animal fats comprising a vacuum steam stripping operation, condensing the neutral oils from vapour phase at an elevated temperature, retaining and sending back to thestripping column, allowing steam, volatile fatty acids, micronutrients together with othervolatiles to pass to a cold condensation zone, and condensing the volatile fatty acids, micronutrients together with other volatiles in the cold condensation zone, producing a condensate and a stream of steam, non-condensable gases along with traces of fatty acids and other lighter hydrocarbons vapours. The invention may include a distillation step, either between the high and low temperature condensation zones or following the cold condensation zone.申请人：Alfa Laval Corporate AB地址：Box 73 221 00 Lund SE国籍：SE更多信息请下载全文后查看。

fat-facts解析

• Researchers have also found that when entire societies become richer, people gain weight. For example, 7,500 residents of a Pacific island became wealthy by selling natural resources. Since they had lots of money, they did not need to work as hard. They adopted more sedentary['sed(ə)nt(ə)rɪ] (久坐的；坐惯的；定栖的；静坐的 ) lifestyles. They began eating more high-calorie foods. Their rate of obesity skyrocketed(N,V, sharp increase ).
• The set point may change over a person’s lifetime, but it changes in response to genetic triggers, not in response to diet or exercise. The same person’s set point may be 140 pounds at age 30 and 155 pounds at age 55. Researchers have identified genetic markers(遗传标记 ) that can cause obesity in rodents('rodnts ). They have had less success in identifying these factors in humans.

宏量营养素

肠系膜等处的甘油三酯。恒定脂(fixed lipid):细胞膜和细胞器膜
中的磷脂、糖脂和胆固醇(类脂)。占总量的5%。 “固定脂” 或 “不动脂”
(2)脂肪酸（fatty acid，FA）
碳链脂长短肪酸
饱和程度
饱和FA
单不饱和FA 多不饱和FA
短链FA 中链FA 长链FA
空间结构
顺式FA 反式FA
特点：正常人空腹血浆中VLDL的浓度与甘油三脂水平一致。（血浆中VLDL浓度高，说明血浆中甘油三酯浓度高。）
低密度脂蛋白（LDL）:由肝细胞合成,将胆固醇运往全身。血浆中的胆固醇75%以LDL 的形式存在。
特点：LDL是一种动脉粥样硬化的脂蛋白， LDL在血浆中水平与动脉硬化呈明显正相关。
（4）抗酮体作用糖摄入充足,脂肪代谢完全。可防止酮血症。
（5）保肝解毒作用肝糖原充足,有利于葡萄糖醛酸(葡萄糖
的氧化产物)的产生。葡萄糖醛酸可螯合有毒物质。
4）增加饱腹感。(脂肪在胃中停留时间较长) 5）提高膳食感官性状。(口味和色泽)
（2）类脂 1）机体重要的构成成分。（生物膜的组分：
磷脂、胆固醇等）
2）是机体内胆酸、7-脱氢胆固醇和维生素D3、性激素、黄体酮、前列腺素、肾上腺皮质激素等生理活性物质和激素的前体物。
（3）必需脂肪酸（EFA）
4 kcal/g
糖原肝糖原 1/3 肌糖原
特点
能分解成葡萄糖，调节血糖浓度。能分解产生能量。
（2）构成组织及重要生命物质每个细胞含2-10%碳水化合物糖脂：细胞膜、神经组织糖蛋白：酶、抗体、激素核糖：DNA、RNA
（3）节约蛋白质作用:
（蛋白质可通过糖原异生作用产生葡萄糖）当摄入足够的碳水化合物时，可以防止体内和膳食中的蛋白质转变为葡萄糖。

全英化学学科资料 Oils and Fats

13.6 Oils and Fats
Chemical structure.
• Oils and fats – important for storing chemical energy in living things. • Oils are liquids – fats are solids. • Made from esters of propane-1,2,3,triol (glycerol) + long chain carboxylic acids RCOOH.
H H-C-O-H H-C-O-H H-C-O-H H Propane-1,2,3-triol O H-O-C-(CH2)14CH3
palmitic acid
Table 11 Common fatty acids
Types of triesters
H H-C-O-R H-C-O-R’ H-C-O-R’’ H
Fat facts!
• Natural oils and fats are mixtures of triesters. • Can be split up by hydrolysis, heat with conc. NaOH.
• Triester + NaOH glycerol + sodium salt of acid
Fats and fatty acids.
• Unbranched hydrocarbon chains. • Called fatty acids – occur in fats!!! • Fully unsaturated / 3 or 4 double bonds. • Still known by old names – systematic names too long. • Thought to cause blockage of blood vessels and heart disease, especially the saturated ones.

油脂中的酸值测定标准英文版

油脂中的酸值测定标准英文版The determination of acid value in fats and oils is an important aspect of quality control in the food industry. The acid value is a measure of the amount of free fatty acids present in a sample, and it is an indicator of the freshness and quality of the fat or oil. In the food industry, it is essential to ensure that the acid value of fats and oils meets certain standards to guarantee the safety and quality of the final products. Therefore, the establishment of a standardized method for the determination of acid value is crucial for the industry.One of the most widely used methods for the determination of acid value infats and oils is the titration method. This method involves the titration of a fat or oil sample with a standardized solution of a base, such as potassium hydroxide, in the presence of a suitable indicator. The amount of base required to neutralize the free fatty acids in the sample is then used to calculate the acid value. The titration method is relatively simple and cost-effective, making it suitable for routine analysis in food production facilities.In order to ensure the accuracy and reliability of acid value determinations, it is important to have standardized procedures and protocols in place. The establishment of a standardized method for the determination of acid value in fats and oils is essential to ensure consistency and comparability of results across different laboratories and facilities. Standardization also helps to minimize the potential for errors and variability in the analysis, which is crucial for the food industry where quality and safety are of utmost importance.The development of a standardized method for the determination of acid valuein fats and oils involves the collaboration of experts from various fields, including analytical chemistry, food science, and regulatory agencies. These experts work together to evaluate different methods and techniques for acid value determination, taking into consideration factors such as accuracy, precision, and practicality. The goal is to establish a method that is reliable, reproducible, and suitable for use in a wide range of food production settings.In addition to the development of a standardized method for acid value determination, it is also important to establish and maintain reference materials and standards for calibration and quality control purposes. Reference materials,such as certified reference materials and standard solutions, are essential for verifying the accuracy and reliability of analytical measurements. They are used to calibrate instruments, validate methods, and monitor the performance of analytical procedures. By having access to reliable reference materials, laboratories can ensure the traceability and comparability of their results, which is essential for meeting regulatory requirements and ensuring the quality of food products.Furthermore, the establishment of a standardized method for the determination of acid value in fats and oils is also important for international trade and commerce. Standardization facilitates the harmonization of testing procedures and regulations across different countries and regions, which is crucial for ensuring the global acceptance of food products. By having a standardized method in place, food producers can demonstrate compliance with international standards and regulations, which is essential for gaining access to foreign markets and maintaining a competitive edge in the global food industry.In conclusion, the establishment of a standardized method for the determination of acid value in fats and oils is crucial for the food industry. Standardization ensures the accuracy, reliability, and comparability of acid value determinations, which is essential for quality control, regulatory compliance, and international trade. The development of standardized methods, reference materials, and quality control procedures requires the collaboration of experts from various fields and is essential for ensuring the safety and quality of food products. By having standardized methods in place, the food industry can ensure the consistency and reliability of acid value determinations, which is essential for maintaining consumer confidence and ensuring the global acceptance of food products.。

Fat-Soluble Vitamins：脂溶性维生素

You quickly recover and can see the details again in a few seconds.
With inadequate vitamin A, you do not recover but remain blinded for many seconds.
Vitamin A
Fat-Soluble Vtamins
• found in fats and oils • require bile for absorption • enter the lymph, then the blood • held and stored in fatty tissues
Micrograms RAE
RDA for women
RDA for men
VITAMIN A Dark green and deep orange vegetables (green) and fruits (purple) and fortified foods such as milk contribute large quantities of vitamin A. Some foods are rich enough in vitamin A to provide the RDA and more in a single serving.
• toxicity
– yellow skin: too much betacarotene
• excess stored under skin in fat
– weaken bones
• found in
– colorful vegetables – liver
Food
Serving size (kcalories)

河工大双语双语复习题

1.What is the basic structure of cereal caryopses （果实）?谷物果实基本结构Embryo 胚芽; Endosperm 胚乳; Seed coats(Testa)种皮;Pericarp果皮2.What is the function of Scutellum ? 胚盘功能Rapid exchange of water and solutes between scutellum and starchy endosperm in germination for the next generation.3.What are the properties of Aleurone ? 糊粉的特点The starch endosperm dies,but the Aleurone cell continue to respire(呼吸) at a slow rate for long time.胚乳淀粉的死,而是糊粉细胞继续呼吸(呼吸)慢速下降了很长时间4.What are the properties of testa ? 外种皮的特点Permeability(渗透性)of testa reduces or regulates（控制；调节）water and gaseous exchange.5.What is the structural property of fruit coats（Pericarp）?水果外皮结构性能--Multilayered(多层的)：protecting and supporting the growing seed.--Innermost(最深处的) layer of pericarp （inner epidermis 皮层）--Outermost layer of pericarp--Hairs(茸毛)6.What are the Contributions by botanical(植物学的) fractions to grain mass ? Starchy endosperm 84%; embryo 3%; outer pericarp 4%; inner pericarp 1%; seedcoat 1%; nucellus 1%; aleurone 6%;7.What is the most striking(显著的；突出的) morphological（形态学）Characteristic of wheat,maize and rice ? 小麦玉米大米。

脂肪测定FatDetermination

0,2 2-3 25-30 21-26 0.4-1 0.5 1-4 8-13 25-32 8-13 0.4-2 1-2
2-3 39-42 0.3 2-5 22-29 0.2-15
coconut椰子 5-9 4-10 44-51 13-18 7-10 1-4
5-8 0-1
maize oil玉米油
0-2 8-10 1-4
11 August, 2020 2
Fat Determination acc. to WeibullStoldt
Agenda（演讲内容）
1. Introduction（绪言） 2. Fat determination methods（脂肪测定方
法） 3. Preparation of fat containing samples
Chemical quick methods: Gerber, butyrometer, and others（化学快速测定方法: 盖勃法, 乳脂计等）
（脂肪样品的制备） 4. Digestion in hydrochloric acid（盐酸水解
过程） 5. Extraction（萃取过程） 6. Quality assurance（质量保证） 7. Discussion（讨论）
11 August, 2020 3
Fat Determination acc. to WeibullStoldt
Lipids: fat + lipoids（脂类：脂肪+类脂）
11 August, 2020 8
Occurrence and Composition成分构成
Fat Determination acc. to WeibullStoldt
Type类型

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SAMPLING AND ANALYSIS OF COMMERCIAL FATS AND OILSAOCS Recommended Practice Cd 1b-87Reapproved 1997Iodine Value of Fats and OilsCyclohexane MethodDEFINITIONThe iodine value is a measure of the unsaturation of fats and oils and is expressed in terms of the number of centigrams of iodine absorbed per gram of sample (% iodine absorbed).SCOPEApplicable to all normal fats and oils with iodine values in the range of 15 to 70 that do not contain conjugated double bonds (see Notes, 1).Page 1of 3SAMPLING AND ANALYSIS OF COMMERCIAL FATS AND OILSCd 1b-87 • Iodine Value of Fats and Oils Cyclohexane Method ArrayTable 2The interlaboratory study completed by FOSFA International in 1989, in which 37 laboratories participated, each obtaining four test results for each sample analyzed by AOCS Recommended Practice Cd 1b-87 (cyclohexane) and four test results for each sample analyzed by ISO method 3961 (carbon tetrachloride), gave the statistical results (evaluated in accordance with ISO 5725-1986) summarized in the following table.Samples aName of statistic P30-A P30-B P30-A P30-BNo. of laboratories37373737No. of laboratory returns29283535No. of accepted results29273433Mean52.0918.1752.7918.18Repeatability standard deviation0.110.050.200.08Repeatability coefficient of variation (%)0.200.280.390.44 Reproducibility standard deviation0.320.140.490.16 Reproducibility coefficient of variation (%)0.610.770.940.89Repeatability (r)0.300.150.570.22 Reproducibility (R)0.900.40 1.390.46Range of accepted results51.4–52.8917.8–18.4350.7–53.317.88–18.55R/r 3.01 2.72 2.45 2.05a Sample key: P30-A, RBD palm oil; P30-B, crude palm kernel oil.Page 2of 3NUMBERED NOTES1.When the iodine value is determined on mat e r i a l sh aving conjugated systems, the result is not a measureof total unsat u r ation, but rather is an empirical va l u ei n d i c a t i ve of the amount of unsat u r ation pre s e n t.R e p r o d u c i b le results are obtained wh i c h affo r d ac o m p a r ison of total unsat u r ation. When the iodinevalue is re q u i r ed on fatty acids, the prep a r ation and s ep a ration are perfo rmed as directed in AOCS Offi c i a l Method Cd 6-38.2.Because the prep a r ation of the Wijs solution is time-consuming and invo l ves the use of both hazardous and t oxic chemicals, this solution may be purchased from a chemical supplier. Solutions are ava i l a ble wh i c h contain no carbon tetra c h l o r i d e, and such solutions should be used. All Wijs solutions are sensitive to t e m p e r at u r e, moisture and light. Store in a cool andd a rk place, and never allow to come to a temperat u reab ove 25–30°C.3.Fresh cy cl o h exane should be used. Erratic results maybe obtained if old cy c l o h e xane is used.4.The AOCS study rep o r ted in J. Am. Oil Chem. Soc.( R e f e r ences, 1) used cy c l o h e xane alone. When using cy cl o h exane alone, the 30 min reaction time specifi e d in the fo r mer AOCS ve r sion of the Wijs method isi n s u fficient for samples having an IV >100, especiallyfish oils, as rep o r ted in Refe r ences, 1. A study completed by FOSFA Intern a tional in 1992 (R e fe rences, 2), showed that the ISO 3961 (1989) and AOCS Recommended Practice Cd 1b-87 (1993) meth-ods for determining IV do not give rise to values thata r e stat i s t i c a l l y diffe r ent, and that the use of cy c l o-h e xane (alone) in place of carbon tetra c h l o r ide as thes o l vent does not affect the observed IV for titration of t r i g l y c e r ide oils having iodine values between 18 and52 (the ra n g e of iodine values encountered in thes t u dy). V a ri able results we re obtained in the ap p l i c at i o n of the method to fish oils; howeve r, further studiesc a r ried out by the Intern a tional Association of Fi s hMeal Manu f a c t u r e r s indicated that rep r o d u c i b le IV results could be obtained if the reaction time of the Wi j s re agent and fish oil was ex t e n d e d.5.1% starch solution may be purchased from a ch e m i c a ls u p p l i e r.6.“ P o t a to Starch for Iodometry” is re c o m m e n d e d,because this starch produces a deep blue color in the p resence of the iodonium ion. “Soluble Starch” is not recommended because a consistent deep blue color may not be developed when some soluble starches intera c t with the iodonium ion. The fo l l o wing are suitabl e s t a r ches: Soluble Starch for Iodometry, Fisher S516-100; Soluble Po t a to Starch, Sigma S-2630; Solubl e Po t ato Starch for Iodometry, J.T. Baker 4006-04.7.The sodium thiosulfate solution may be purchased fro ma chemical supplier. Howeve r, it still must be accurat e lys t a n d a rd i zed in the lab o rat o ry.8.The weight of the sample must be such that there willbe an excess of Wijs solution of 50–60% of the amounta dded; i.e., 100–150% of the amount ab s o r b e d.9.If the reaction is not term i n ated within 3 min past thereaction time, the sample must be discard e d.10.The sample must be titrated within 30 min of re a c t i o nt e rm i n ation, after wh i ch the analysis is inva l i d.11.M e c hanical stirring is recommended for agi t a t i o nd u ring the addition of thiosulfat e.REFERENCES1.AOCS collab o r at i ve study results using cy c l o h e x a n ealone appear in J. Am. Oil Chem. Soc. 65:745 (1988).RM 3:1246 (1992).Page 3of 3 SAMPLING AND ANALYSIS OF COMMERCIAL FATS AND OILSCd 1b-87 • Iodine Value of Fats and Oils Cyclohexane Method。