BS EN ISO 6886:2016规定了测定脂肪氧化稳定性的方法 以及在极端条件下导致快速氧化的油:高温和高空气流量。信息技术 不允许在环境温度下测定脂肪和油的稳定性，但允许 脂肪和油中添加抗氧化剂的功效比较。该方法适用于原始和精制动植物脂肪和油。牛奶和牛奶 产品（或来自牛奶和奶制品的脂肪）不在本国际标准范围内 标准请注意，挥发性脂肪酸和挥发性酸性氧化产物的存在会妨碍准确测量 测量交叉引用:ISO 661ISO 5555:2001ISO 5725-2:1994购买本文件时可获得的所有现行修改件均包含在购买本文件中。

BS EN ISO 6886:2016 specifies a method for the determination of the oxidative stability of fats and oils under extreme conditions that induce rapid oxidation: high temperature and high air flow. It does not allow determination of the stability of fats and oils at ambient temperatures, but it does allow a comparison of the efficacy of antioxidants added to fats and oils.The method is applicable to both virgin and refined animal and vegetable fats and oils. Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this International Standard.NOTE The presence of volatile fatty acids and volatile acidic oxidation products prevents accurate measurement.Cross References:ISO 661ISO 5555:2001ISO 5725-2:1994All current amendments available at time of purchase are included with the purchase of this document.