natgillin/translations-raw huggingface dataset:
The method describes a procedure for the quantitative determination of vanillin in concentrated butter, butter or cream.
Metoda opisuje postopek za količinsko določanje vanilina v zgoščenem maslu, maslu ali smetani.
Extraction of a known quantity of sample with a mixture of isopropanol/ethanol/acetonitrile (1:1:2).
Ekstrakcija znane količine vzorca z mešanico izopropanola/etanola/acetonitrila (1:1:2).
Precipitation of the majority of fat by cooling between –15 °C and –20 °C, followed by centrifugation.
Sedimentacija večine maščobe z ohladitvijo med –15 °C in –20 °C, ki ji sledi centrifugiranje.
After dilution with water, determination of the vanillin content by high-performance liquid chromatography (HPLC).
Po razredčenju z vodo sledi določitev vsebnosti vanilina s tekočinsko kromatografijo visoke ločljivosti (HPLC).
Usual laboratory apparatus and, in particular, the following:
Običajna laboratorijska oprema, zlasti naslednja:
Freezer, operating in the temperature range –15 °C to –20 °C
Zamrzovalnik, ki deluje pri temperaturnem razponu –15 °C do –20 °C
Syringes, disposable of 2 ml capacity
Brizgalke z razpoložljivo prostornino 2 ml
Membrane microfilters of 0,45 μm pore size, resistant to a solution containing 5 % extraction solution (4.4)
Membranski mikrofiltri z velikostjo luknjic 0,45 μm, odporni na raztopino, ki vsebuje 5 % ekstrakcijske raztopine (4.4)
Liquid chromatography system consisting of a pump (flow of 1,0 ml/min), an injector (20 μl injection, automatic or manual), an UV detector (operated at 306 nm, 0,01 Å full scale), a recorder or integrator and a column thermostat operating at 25 °C
Sistem za tekočinsko kromatografijo, ki vsebuje črpalko (pretok 1,0 ml/min), injektor (z injekcijsko prostornino 20 μl, samodejni ali ročni), UV-detektor (ki deluje pri 306 nm, 0,01 AU celotne lestvice), zapisovalnik ali integrator in grelnik kolone, ki deluje pri 25 °C
Analytical column (250 mm × 4,6 mm ID) packed with LiChrospher RP 18 (Merck, 5 μm) or equivalent
Analitska kolona (250 mm × 4,6 mm ID), napolnjena z LiChrospherjem RP 18 (Merck, 5 μm) ali enakovrednim polnilom
Guard column (ca. 20 mm × 3 mm ID) dry-packed with LiChrospher RP 18 (5 to 10 μm) or equivalent
Varovalna kolona (pribl. 20 mm × 3 mm ID), suho polnjena z LiChrospherjem RP 18 (5 do 10 μm) ali enakovrednim polnilom
Centrifuge operating at 2000 rpm.
Centrifuga, ki deluje pri 2000 rpm.
All reagents used must be of recognised analytical quality.
Vsi uporabljeni reagenti morajo biti priznane analitske kakovosti.
Extraction solution
Ekstrakcijska raztopina
Mix isopropanol (4.1), ethanol (4.2) and acetonitrile (4.3) in the ratio of 1:1:2 (v/v).
Pripravite zmes izopropanola (4.1), etanola (4.2) in acetonitrila (4.3) v razmerju 1:1:2 (v/v).
Vanillin (4-hydroxy-3-methoxybenzaldehyde) ≥ 98 %
Vanilin (4-hidroksi-3-metoksibenzaldehid) ≥ 98 %
Vanillin stock solution (= 500 μg/ml)
Osnovna raztopina vanilina (= 500 μg/ml)
Weigh accurately to 0,1 mg about 50 mg (CM mg) vanillin (4.5) in a 100 ml volumetric flask, add 25 ml extraction solution (4.4) and make up with water.
V 100-mililitrsko merilno bučko natehtajte približno 50 mg (CM mg) vanilina (4.5) na 0,1 mg natančno, dodajte 25 ml ekstrakcijske raztopine (4.4) in dopolnite z vodo.
Vanillin standard solution (= 10 μg/ml)
Standardna raztopina vanilina (= 10 μg/ml)
Pipette 5 ml of the vanillin stock solution (4.5.1) into a volumetric flask of 250 ml and make up with water.
V 250-mililitrsko merilno bučko odpipetirajte 5 ml osnovne raztopine vanilina (4.5.1) in dopolnite z vodo.
Methanol, HPLC quality
Metanol, HPLC-čistosti
Acetic acid, glacial
Ledocetna kislina
Water, HPLC quality
Voda, HPLC-čistosti
HPLC mobile phase
Mobilna faza HPLC
Mix 300 ml methanol (4.5.3) with about 500 ml water (4.5.5) and 20 ml acetic acid (4.5.4) in a volumetric flask of 1000 ml and make up with water (4.5.5).
V 1000-mililitrski merilni bučki zmešajte 300 ml metanola (4.5.3) s približno 500 ml vode (4.5.5) in 20 ml ocetne kisline (4.5.4) ter dopolnite z vodo (4.5.5).
Filter through 0,45 μm filter (3.3).
Zmes prefiltrirajte skozi filter 0,45 μm (3.3).
Preparation of the test sample
Priprava preskusnega vzorca
Heat the sample until melting starts.
Maslo segrevajte toliko časa, da se začne taliti.
Avoid local overheating at about 30 °C.
Maslo se na posameznih mestih ne sme pregreti prek 30 °C.
The butter may not separate in two phases, in any case.
V nobenem primeru se ne sme ločiti v dve fazi.
When the sample becomes sufficiently plastic, homogenise it by shaking.
Ko vzorec postane dovolj plastičen, ga homogenizirajte z mešanjem.
Stir the butter for 15 s before taking a sample.
Maslo mešajte 15 s, preden vzamete vzorec.
Weigh, to the nearest 1 mg, about 5 g (SM g) of butter into a 100 ml volumetric flask.
V 100-mililitrsko merilno bučko natehtajte približno 5 g (SM g) masla na 1 mg natančno.
Immediately before sampling place the container, with concentrated butter, into an oven at 40 to 50 °C until it is melted completely.
Tik pred vzorčenjem postavite posodo z zgoščenim maslom v sušilnik, segret na 40 do 50 °C, dokler se maslo popolnoma ne stali.
Mix the sample by swirling or stirring, avoiding formation of air bubbles by too vigorous stirring.
Vzorec premešajte z vrtenjem ali mešanjem, preprečite nastajanje zračnih mehurčkov zaradi premočnega mešanja.
Weigh, to the nearest 1 mg, about 4 g (SM g) of concentrated butter into a 100 ml volumetric flask.
V 100-mililitrsko merilno bučko natehtajte na 1 mg natančno približno 4 g (SM g) zgoščenega masla.
Heat the sample in a waterbath or incubator at a temperature of 35 to 40 °C.
Vzorec segrejte v vodni kopeli ali inkubatorju pri temperaturi 35 °C do 40 °C.
Distribute the fat homogeneously by swirling and, if necessary, by stirring.
Maščobo enakomerno razporedite z vrtenjem ali, če je treba, z mešanjem.
Cool the sample quickly to 20 ± 2 °C.
Vzorec na hitro ohladite na 20 ± 2 °C.
The sample should look homogenous; otherwise the procedure should be repeated.
Vzorec mora biti videti homogen; sicer je treba postopek ponoviti.
Weigh, to the nearest 1 mg, about 10 g (SM g) of cream into a 100 ml volumetric flask.
V 100-mililitrsko merilno bučko natehtajte približno 10 g (SM g) smetane na 1 mg natančno.
Preparation of the test solution
Priprava preskusne raztopine
Add about 75 ml extraction solution (4.4) to the test portion (5.1.1, 5.1.2 or 5.1.3), stir, or shake vigorously, for about 15 minutes and make up with extraction solution (4.4).
Preskusnemu deležu vzorca (5.1.1, 5.1.2 ali 5.1.3) dodajte približno 75 ml ekstrakcijske raztopine (4.4), približno 15 minut dobro mešajte ali stresajte, nato dolijte ekstrakcijsko raztopino (4.4).
Transfer about 10 ml of this extract to a test tube fitted with stopper.
Približno 10 ml tega ekstrakta prenesite v epruveto z zamaškom.
Place the test tube in the freezer (3.1) and allow it to stand for about 30 minutes.
Postavite epruveto v zamrzovalnik (3.1) in jo pustite v njem približno 30 minut.
Centrifuge the cold extract for 5 minutes at approximately 2000 rpm and decant immediately.
Centrifugirajte hladni ekstrakt pet minut pri približno 2000 vrtljajih na minuto in ga takoj oddekantirajte.
Allow the decanted solution to adjust to room temperature.
Pustite, da se odcejena raztopina ohladi na temperaturo okolice.
Pipette 5 ml of the decanted solution into a 100 ml volumetric flask and make up with water.
Odpipetirajte 5 ml oddekantirane raztopine v 100-mililitrsko merilno bučko in dopolnite vodo.
Filter an aliquot through a membrane microfilter (3.3) using a syringue (3.2).
Prefiltrirajte alikvot skozi membranski mikrofilter (3.3) z brizgalko (3.2).
The filtrate is ready for determination by HPLC.
Filtrat je pripravljen za HPLC-določitev.
Pipette 5 ml of the vanillin standard solution (4.5.2) into a 100 ml volumetric flask.
Odpipetirajte 5 ml standardne raztopine vanilina (4.5.2) v 100-mililitrsko merilno bučko.
Add 5 ml extraction solution (4.4) and make up to the mark with water.
Dodajte 5 ml ekstrakcijske raztopine (4.4) in dopolnite z vodo do oznake.
This solution contains 0,5 μg/ml of vanillin.
Ta raztopina vsebuje 0,5 μg/ml vanilina.
Determination by HPLC
HPLC-določitev
Allow the chromatographic system to stabilise for about 30 minutes.
Pustite kromografski sistem približno 30 minut, da se umiri.
Inject the standard solution (5.3).
Vbrizgajte standardno raztopino (5.3).
Repeat this until the difference in peak area or peak height between two successive injections is less than 2 %.
To ponavljate, dokler razlika na površini vrha ali višini vrha med dvema zaporednima vbrizganjema ne znaša manj kot 2 %.
Under the conditions described the retention time of vanillin is about 9 minutes.
Pri opisanih pogojih znaša retenzijski čas vanilina približno 9 minut.
Analyse the standard solution (5.3) in duplicate by injecting 20 μl.
Opravite dve vzporedni analizi standardne raztopine (5.3) z vbrizganjem 20 μl.
Inject 20 μl of the test solutions (5.2).
Vbrizgajte 20 μl preskusne raztopine (5.2).
Determine the area or height of the vanillin peak obtained.
Določite površino ali višino dobljenega vrha vanilina.
Repeat the duplicate injection of the standard solution (5.3) after 10 injections of test samples (5.2).
Ponovite vzporedno vbrizganje standardne raztopine (5.3) po 10 vbrizganjih preskusnih vzorcev (5.2).
CALCULATION OF THE RESULTS
Izračun rezultatov
Calculate the average peak area (or height) (AC), of the vanillin peaks associated with the bracketing duplicate injections for each batch of test solutions (four areas or heights in total).
Izračunajte povprečno površino vrha (ali višino) (AC) vrhov za vanilin v povezavi z določenim številom vzporednih vbrizganj za vsako serijo preskusne raztopine (skupaj štiri površine ali višine).
Calculate the response factor (R):
Izračunajte odzivni faktor (R):
where CM is the mass of vanillin in mg (4.5.1).
kjer je CM masa vanilina v mg (4.5.1).
The content (mg/kg) of vanillin I in the test sample is given by:
Vsebnost (mg/kg) vanilina (C) v preskusnem vzorcu se izračuna:
AS peak area or height of the vanillin peak of the test sample
AS površina ali višina vrha vanilina pri preskusnem vzorcu
SM mass of test sample in g (5.1.1, 5.1.2 or 5.1.3).
SM masa preskusnega vzorca v g (5.1.1, 5.1.2 ali 5.1.3)
Note: Where cream is analysed for vanillin, the tracer concentration has to be expressed as mg tracer/kg milk fat.
Opomba: Pri analizi vanilina v smetani mora biti koncentracija sledila izražena v mg sledila/kg mlečne maščobe.
This is done by multiplying C by 100/f. f is the fat content of the cream in percent (m/m).
To se naredi tako, da se C pomnoži s 100/f, kjer je f vsebnost maščobe v smetani, izražena v odstotkih (m/m).
20 factor which takes into account the dilutions of the standard and the test sample
20 faktor, ki upošteva redčenje standardnega in preskusnega vzorca
0,96 correction factor for the fat content in first dilution of the test sample
0,96 korekcijski faktor za vsebnost maščobe pri prvem redčenju preskusnega vzorca
Note: Instead of peak area, peak heights can be used (see 8.3).
Opomba: Opomba: Namesto površine vrha se lahko uporabi višina vrha (glej 8.3).
ACCURACY OF THE METHOD
TOČNOST METODE
The difference between the results of two determinations carried out within the shortest feasible time interval, by one operator using the same apparatus on identical test material, may not exceed 16 mg/kg.
Razlika med rezultatoma dveh določitev, ki ju isti izvajalec izvede v najkrajšem možnem časovnem presledku z isto opremo na enakem preskusnem materialu, ne sme presegati 16 mg/kg.
The difference between the results of two determinations carried out by operators in different laboratories, using different apparatus on identical test material, may not exceed 27 mg/kg.
Razlika med rezultatoma dveh določitev izvajalcev v različnih laboratorijih z različno opremo na enakem preskusnem materialu ne sme presegati 27 mg/kg.
TOLERANCE LIMITS
DOVOLJENO ODSTOPANJE
Three samples must be taken from the traced product in order to check homogeneity
Od sledenega proizvoda je treba vzeti tri vzorce, da se preveri homogenost.
Tracer obtained either from vanilla or from synthetic vanillin
Sledilo, pridobljeno iz vanilina ali sintetičnega vanilina
The incorporation rate for 4-hydroxy-3-methoxybenzaldehyde is 250 g per tonne of concentrated butter or butter.
Stopnja vključitve za 4-hidroksi-3-metoksibenzaldehid je 250 g na tono zgoščenega masla ali masla.
Where cream is traced, the incorporation rate is 250 g per tonne of milk fat
Pri sledenju smetane znaša stopnja vključitve 250 g na tono mlečne maščobe.
The results for the three samples obtained from the analysis of the product are used to check the rate and the homogeneity of tracer incorporation and the lowest of these results is compared with the following limits:
Rezultati za vse tri vzorce, dobljeni z analizo proizvoda, se uporabijo za preverjanje stopnje in homogenosti vključitve sledila, najnižji od teh rezultatov pa se primerja z naslednjimi mejami:
220,8 mg/kg (95 % of the minimum incorporation rate),
220,8 mg/kg (95 % od najmanjše stopnje vključitve),
158,3 mg/kg (70 % of the minimum incorporation rate).
158,3 mg/kg (70 % od najmanjše stopnje vključitve).
The tracer concentration of the sample giving the lowest result is used in conjunction with interpolation between 220,8 mg/kg and 158,3 mg/kg.
Koncentracija sledila v vzorcu, s katero se doseže najnižji rezultat, se uporabi v zvezi z interpolacijo med 220,8 mg/kg in 158,3 mg/kg.
Tracer obtained exclusively from vanilla beans or integral extracts thereof:
Sledila, dobljena izključno iz vanilijevih zrn ali njihovih integralnih ekstraktov:
The incorporation rate for 4-hydroxy-3-methoxybenzaldehyde is 100 g per tonne of concentrated butter or butter.
Stopnja vključitve za 4-hidroksi-3-metoksibenzaldehid je 100 g na tono zgoščenega masla ali masla.
Where cream is traced, the incorporation rate is 100 g per tonne of milk fat.
Pri sledenju smetane znaša stopnja vključitve 100 g na tono mlečne maščobe.
78,3 mg/kg (95 % of the minimum incorporation rate),
78,3 mg/kg (95 % od najmanjše stopnje vključitve),
53,3 mg/kg (70 % of the minimum incorporation rate).
53,3 mg/kg (70 % od najmanjše stopnje vključitve).
The tracer concentration of the sample giving the lowest result is used in conjunction with interpolation between 78,3 mg/kg and 53,3 mg/kg.
Koncentracija sledila v vzorcu, s katero se doseže najnižji rezultat, se uporabi v zvezi z interpolacijo med 78,3 mg/kg in 53,3 mg/kg.
Recovery of added vanillin at a level of 250 mg/kg butteroil varies from 97,0 to 103,8.
Izkoristek dodanega vanilina pri stopnji 250 mg/kg maslenega olja se giblje med 97,0 in 103,8.
The average content found was 99,9 % with a standard deviation of 2,7 %.
Povprečna ugotovljena vsebnost je znašala 99,9 % s standardnim odmikom 2,7 %.
The standard solution contains 5 % extraction solution to compensate for peak broadening caused by the presence of 5 % of the extraction solution of the test samples.
Standardna raztopina vsebuje 5 % ekstrakcijske raztopine, ki uravnava širjenje vrha, ki ga povzroči 5-odstotna ekstrakcijska raztopina preskusnih vzorcev.
This enables quantification by peak height.
To omogoča količinsko opredelitev z višino vrha.
The analysis is based on a linear calibration line with a zero intercept.
Analiza temelji na linearni kalibracijski krivulji s presečiščem 0.
By using appropriate dilutions of the standard solution (4.5.2), the linearity should be checked the first time the analysis is carried out and then at regular intervals and after changes in or repair of the HPLC equipment.
Pri ustreznih redčenjih standardne raztopine (4.5.2) je treba preveriti linearnost pri prvem izvajanju analize in nato v rednih časovnih presledkih ali po spremembah ali popravilu HPLC-opreme.
Vanillin may be degraded to vanillin acid, divanillin and other compounds by activity of intrinsic enzymes in unpasteurised cream or products thereof.
Vanilin se lahko razgradi v vanilinsko kislino, divanilin in druge spojine z delovanjem lastnih encimov v nepasterizirani smetani ali proizvodih iz nje.
DETERMINING THE ETHYL ESTER OF BETA-APO-8'-CAROTENIC ACID IN CONCENTRATED BUTTER AND BUTTER BY SPECTROMETRY
DOLOČITEV ETIL ESTRA BETA-APO-8’-KAROTENSKE KISLINE V ZGOŠČENEM MASLU IN MASLU S SPEKTROFOTOMETRIJO
The method describes a procedure for the quantitative determination of the ethyl ester of beta-apo-8'-carotenic acid (apo-carotenic ester) in concentrated butter and butter.
Metoda opisuje postopek za količinsko določanje etil estra beta-apo-8'-karotenske kisline (apo-karotenski ester) v zgoščenem maslu in maslu.
The apo-carotenic ester is the sum of all substances present in an extract of samples obtained under the conditions described in the method which absorb light at 440 nm.
Apo-karotenski ester je vsota vseh snovi, prisotnih v dekstraktu vzorcev, dobljenih pri pogojih, opisanih v postopku, ki absorbirajo svetlobo pri 440 nm.
The butterfat is dissolved in light petroleum and the absorbance measured at 440 nm.
Maslena maščoba se raztopi v petroletru, absorbanca pa se meri pri 440 nm.
The apo-carotenic ester content is determined by reference to an external standard.
Vsebnost apo-karotenskega estra se določi s sklicevanjem na eksterni standard.
Pipettes — graduated, of capacity 0,25, 0,50, 0,75 and 1,0 ml
Pipete – polnilne, s prostornino 0,25, 0,50, 0,75 in 1,0 ml
Spectrophotometer — suitable for use at 440 nm (and 447-449 nm) and equipped with cells of optical path length 1 cm
Spektrofotometer – primeren za uporabo pri 440 nm (in 447–449 nm) in opremljen s kiveto, dolgo 1 cm
Volumetric flasks, 20 ml and 100 ml
Merilni bučki, 20 ml in 100 ml
Analytical balance, sensitivity 0,1 mg capable of weighing to the nearest 1 mg, with a readability of 0,1 mg
Analitska tehtnica z občutljivostjo 0,1 mg, ki lahko tehta na 1 mg natančno, s čitljivostjo 0,1 mg
Oven, 45 °C ± 1 °C
Sušilnik, 45 °C ± 1 °C
Fast-filtering ashless filters.
Filtri za hitro filtriranje brez pepela
All reagents must be of recognised analytical grade.
Vsi reagenti morajo biti analitsko čisti.
Apo-carotenic ester suspension (approximately 20 %)
Suspenzija apo-karotenskega estra (približno 20 %)
Establish the content of the suspension as follows:
Ugotovite vsebnost suspenzije na naslednji način:
Warm the suspension between 45 °C and 50 °C and homogenize in the unopened original container.
Segrejte suspenzijo na temperaturi med 45 °C in 50 °C ter homogenizirajte v neodprti prvotni posodi.
Weigh about 400 mg in a volumetric flask (100 ml), dissolve in 20 ml chloroform (4.4) and make up the volume with cyclohexane (4.5).
V merilno bučko (100 ml) natehtajte približno 400 mg, raztopite jo v 20 ml kloroforma (4.4) in prostornino dopolnite s cikloheksanom (4.5).
Dilute 5 ml of this solution to 100 ml with cyclohexane (solution A).
Razredčite 5 ml te raztopine na 100 ml s cikloheksanom (raztopina A).
Dilute 5 ml of solution A to 100 ml with cyclohexane.
Razredčite 5 ml raztopine A na 100 ml s cikloheksanom.
Measure the absorbance at 447-449 nm (measure the maximum against cyclohexane as a blank using cells with 1 cm optical path length).
Merite absorbanco pri 447–449 nm (izmeri se največja vrednost proti cikloheksanu kot slepemu vzorcu v 1-centimetrski kiveti).
Apo-carotenic ester content P (%) = (Absmax × 40000) / (Msusp × 2550) or develop: (Absmax / 2550) × (100 / 5) × (100 / 5) × (100 / Msusp)
Vsebnost apo-karotenskega estra P (%) = (Absmaks × 40000) / (Msusp × 2550) ali: (Absmaks / 2550) × (100 / 5) × (100 / 5) × (100 / Msusp)
absorbance of the measuring solution at the maximum
največja absorbanca merjene raztopine
mass of suspension (g)
masa suspenzije (g)
reference Abs (1 %, 1 cm) value
referenčna vrednost Abs (1 %, 1 cm)
P Purity (content) of the suspension (%)
P čistost (vsebnost) suspenzije (%)
Note: Apo-carotenic ester suspension is sensitive to air, heat and light.
Opomba: Suspenzija apo-karotenskega estra je občutljiva na zrak, toploto in svetlobo.
In the unopened, original container (sealed under nitrogen) and in a cool place it can be stored for about 12 months.
V zaprti prvotni posodi (zaprta pod dušikom) in na hladnem mestu se lahko hrani približno eno leto.
After opening the contents should be used within a short period.
Po odprtju je treba vsebino čim prej porabiti.
Apo-carotenic ester standard solution, approx. 0,2 mg/ml
Standardna raztopina apo-karotenskega estra, pribl. 0,2 mg/ml
Weigh to the nearest 1 mg about 0,100 g of apo-carotenic ester suspension (4.1.1) (W), dissolve in petroleum spirit (4.2), transfer quantitatively into a volumetric flask of capacity 100 ml, and make up to the mark with petroleum spirit.
Natehtajte na 1 mg natančno približno 0,100 g suspenzije apo-karotenskega estra (4.1.1) (W), raztopite jo v petroletru (4.2), količinsko jo prenesite v merilno bučko s prostornino 100 ml in jo dopolnite s petroletrom do oznake.
This solution contains (W × P) / 10 mg/ml of apo-carotenic ester.
Ta raztopina vsebuje (W x P)/10 mg/ml apo-karotenskega estra.
Note: The solution must be stored in a cool place in the dark.
Opomba: Raztopino je treba hraniti v hladnem in temnem prostoru.
Discard unused solution after one month.
Neporabljeno raztopino po enem mesecu zavrzite.
Petroleum spirit (40-60 °C)
Petroleter (40–60 °C)
Sodium sulphate, anhydrous, granular, previously dried at 102 °C for two hours
Natrijev sulfat, brezvodni, v zrnih, predhodno sušen dve uri pri 102 °C
Melt the sample in an oven at approximately 45 °C.
Vzorec raztalite v sušilniku pri temperaturi približno 45 °C.
Melt the sample in an oven at approximately 45 °C and filter a representative portion through a filter containing about 10 g of anhydrous sodium sulphate (4.3) in an environment shielded from strong natural and artificial light and maintained at 45 °C.
Vzorec raztalite v sušilniku pri približno 45 °C in prefiltrirajte reprezentativno količino skozi filter, ki vsebuje približno 10 g brezvodnega natrijevega sulfata (4.3), v okolici, zaščiteni pred močno naravno in umetno svetlobo, in ga hranite pri temperaturi 45 °C.
Collect a suitable amount of butterfat.
Zberite primerno količino maslene maščobe.
Determination
Določitev
Weigh, to the nearest 1 mg approximately 1 g of concentrated butter (or extracted butterfat (5.1.2)), (M).
Natehtajte na 1 mg natančno približno 1 g zgoščenega masla (ali izločene maslene maščobe (5.1.2)), (M).
Transfer quantitatively to a 20 ml (V) volumetric flask using petroleum spirit (4.2), make up to the mark and mix thoroughly.
Količinsko ga prenesite v 20-mililitrsko (V) merilno bučko s petroletrom (4.2), dopolnite do oznake in temeljito premešajte.
Transfer an aliquot to a 1 cm cell and measure the absorbance at 440 nm, against a petroleum spirit blank.
Prenesite alikvot v 1-centimetrsko kiveto in izmerite absorbanco pri 440 nm proti petroletru kot slepemu vzorcu.
Obtain the concentration of apo-carotenic ester in the solution by referring to the obtained standard curve (C μ/ml).
Določite koncentracijo apo-karotenskega estra v raztopini glede na umeritveno krivuljo (C μ/ml).
Pipette 0, 0,25, 0,5, 0,75 and 1,0 ml of apo-carotenic ester standard solution (4.1.2) into five 100 ml volumetric flasks.
Odpipetirajte 0, 0,25, 0,5, 0,75 in 1,0 ml standardne raztopine apo-karotenskega estra (4.1.2) v pet 100-mililitrskih merilnih bučk.
Dilute to volume with petroleum spirit (4.2) and mix.
Dopolnite celotno prostornino s petroletrom (4.2) in zmešajte.
The approximate concentrations of the solutions range from 0 to 2 μg/ml and are calculated accurately by reference to the concentration of the standard solution (4.1.2) (W × P) / 10 mg/ml.
Približne koncentracije raztopin segajo od 0 do 2 μg/ml, točno pa se izračunajo glede na koncentracijo standardne raztopine (4.1.2) (W × P)/10 mg/ml.
Measure the absorbances at 440 nm against a petroleum spirit (4.2) blank.
Izmerite absorbance pri 440 nm proti slepemu vzorcu petroletra (4.2).
Plot the values of absorbance on the y axis against apo-carotenic ester concentration on the x axis.
Nanesite vrednosti absorbance na os y, koncentracijo apo-karotenskega estra pa na os x.
Calculate the equation of the standard curve.
Izračunajte enačbo umeritvene krivulje.
Apo-carotenic ester content, expressed as mg/kg product, is given by:
Vsebnost apo-karotenskega estra, izražena v mg/kg, je podana z:
Concentrated butter: (C × V)/M
Zgoščeno maslo: (C × V)/M