Contents
Guidance
C2-2013

Reagents and Solutions ······································································ (1 - 8)

Standard Methods
1 Oilseeds and Oil Meals
1.1-2013

Sampling and Reduction ···································································· (1 - 3)

1.2-2013

Foreign Matter ················································································· (1 - 3)

1.3

Preparation of Samples

1.3.1-2013

Preparation of Samples (Oilseeds) ······················································· (1 - 4)

1.3.2-2013

Preparation of Samples (Oil Meals) ······················································ (1 - 2)

1.4

Moisture

1.4.1-2013

Moisture (Air Oven Method) ······························································· (1 - 2)

1.5-2013

Oil Content ······················································································ (1 - 2)

1.7

Total Nitrogen and Crude Protein

1.7.1-2013

Total Nitrogen and Crude Protein(Modified Kjeldahl Method－Direct Heating) ········································· (1 - 3)

1.7.2-2013

Total Nitrogen and Crude Protein(Modified Kjeldahl Method－Steam Injection) ······································· (1 - 3)

1.8

Nitrogen Solubility Index

1.8.1-2013

Nitrogen Solubility Index (40℃ Extraction) ·········································· (1 - 2)

2 Fats and Oils
2.1.3

Moisture

2.1.3.1-2013

Moisture (Distillation Method) ···························································· (1 - 2)

2.1.3.4-2013

Moisture (Karl Fischer Method) ·························································· (1 - 2)

2.1.5-2013

Insoluble Impurities ·········································································· (1 - 2)

2.2.1

Color

2.2.1.1-2013

Color (Lovibond Method) ···································································· (1 - 2)

2.2.1.3-2013

Color (Gardner Method) ·········································································· (1)2.2.2-2013

Specific Gravity ················································································ (1 - 3)

2.2.3-2013

Refractive Index ··············································································· (1 - 3)

2.2.4.2-1996

Melting Point (Slipping Point) ···························································· (1 - 2)

2.2.7-2013

Cloud Point ······················································································ (1 - 2)

2.2.8

Cold Test

2.2.8.1-2013

Cold Test (1) ·························································································· (1)2.2.8.2-1996

Cold Test (2) ····················································································· (1 - 2)

2.2.9-2013

Solid Fat Content① (NMR Method) ······················································ (1 - 2)――1 1――

2.2.12-2013

Color Stability Test ················································································ (1)2.2.13

Gel Time Test

2.2.13.1-1996 Gel Time Test ··················································································· (1 - 2)
2.2.13.2-2013 Gel Time Test (Browne) ······································································ (1 - 2)
2.2.13.3-1996 Gel Time Test (Worstall) ········································································· (1)2.3.1-2013

Acid Value ························································································ (1 - 2)

2.3.2

Saponification Value

2.3.2.1-2013

Saponification Value (1) ····································································· (1 - 2)

2.3.2.2-2013

Saponification Value (2) ····································································· (1 - 3)

2.3.42.3.4.1-2013
2.3.6

Iodine Value
Iodine Value (Wijs-Cyclohexane Method) ··············································· (1 - 3)
Hydroxyl Value

2.3.6.2-2013

Hydroxyl Value (Pyridine-Acetic Anhydride Method) ······························ (1 - 3)

2.3.6.3-2013

Hydroxyl Value (Pyridine-Acetyl Chloride Method) ································· (1 - 2)

2.4.1
2.4.1.1-2013

Preparation of Derivatives of Fatty Acids
Preparation of Methyl Ester of Fatty Acids(Sulfuric Acid-Methanol Method) ························································· (1 - 2)

2.4.1.2-2013

Preparation of Methyl Ester of Fatty Acids(Boron Trifluoride-Methanol Method) ··················································· (1 - 3)

2.4.1.3-2013

Preparation of Methyl Ester of Fatty Acids(Sodium Methoxide-Methanol Method) ················································· (1 - 2)

2.4.1.4-2013

Preparation of Methyl Ester of Fatty Acids(Potassium Hydroxide-Methanol Method) ············································· (1 - 2)

2.4.2

Fatty Acid Composition

2.4.2.1-2013

Fatty Acid Composition (FID Gas Chromatography) ······························· (1 - 4)

2.4.2.3-2013

Fatty Acid Composition (Capillary Gas Chromatography) ························ (1 - 4)

2.4.4

Trans Isomers

2.4.4.3-2013

Trans Fatty Acid Contents (Capillary Gas Chromatography) ···················· (1 - 6)

2.4.6.2-2013

Triacylglycerol Composition (High Performance Liquid Chromatography) ·· (1 - 4)

2.4.8-2013

Unsaponifiable Matter (Appendix; preparation of fatty acid mixture) ········ (1 - 5)

2.4.12-2013

Chlorophyll Pigments (High Performance Liquid Chromatography) ·········· (1 - 4)

2.5.1.2-2013
2.5.2

CDM Test Conductometric Determination Method·································· (1 - 4)
Peroxide Value

2.5.2.1-2013

Peroxide Value (Acetic Acid-Isooctane Method) ······································ (1 - 3)

2.5.2.2-2013

Peroxide Value (Potentiometric Method) ··············································· (1 - 3)

2.5.4.2-2013

Carbonyl Value (Butanol Method) ························································ (1 - 3)

2.5.7-2013

Polymerized Triacylglycerols (Gel-Permeation Chromatography) ·············· (1 - 4)――2 2――

4 Lecithin
4.1.1

Moisture

4.1.1.1-2013

Moisture (Karl Fischer Method) ·························································· (1 - 2)

4.1.1.2-2013

Moisture (Air Oven Method) ···································································· (1)4.3.1-2013

Acetone Insoluble Matter ··································································· (1 - 2)

4.3.4-2013

Phosphorus (Wet Ashing) ··································································· (1 - 2)

Recommended Methods
R 1.1-2013

n-3 Fatty Acids Relative Proportion (1H-NMR Method) ······························· (1 - 7)

R 1.2-2013

DHA Weight Concentration and DHA Relative Proportion (1H-NMR Method) ··· (1 - 5)

R 2-2013

Fatty Acid Composition at 2-Position ····················································· (1 - 3)

R 3-2013

Mono-trans Fatty Acids (Silver-Ion Thin Layer Chromatography-Gas
Chromatography) ················································································ (1 - 4)

R 4.1-2013

Isolated Trans Isomers (Differential Infrared Spectrophotometry - CyclohexaneMethod) ······························································································ (1 - 4)

R 4.2-2013

Isolated Trans Isomers (Infrared Spectrophotometry -Cyclohexane Method) ····· (1 - 4)

R 5-2013

Iodine Value (Calculation Method from Fatty Acid Composition) ······················· (1)Methods for Reference
S 1.24-2013

Iodine Value (Hanus Method) ································································· (1 - 3)

S 1.26-2013

Hydroxyl Value (Acetic Anhydride Method) ·············································· (1 - 2)

S 1.27.1-2013

Isolated Trans Isomers (Differential Infrared Spectrophotometry) ··············· (1 - 4)――3 3――