BS ISO 16958:2015规定了单个和/或所有脂肪酸的量化方法 在牛奶、乳制品、婴儿配方奶粉和成人营养配方奶粉中，含有乳脂 和/或植物油，添加或未添加富含长链多不饱和脂肪酸的油 脂肪酸（LC-PUFA）。这也包括通常标记的脂肪酸组[即反式脂肪酸（TFA）， 饱和脂肪酸（SFA）、单不饱和脂肪酸（MUFA）、多不饱和脂肪酸（PUFA）， ω-3、ω-6和ω-9脂肪酸]和/或单个脂肪酸[即亚油酸（LA）、α-亚麻酸 油酸（ALA）、花生四烯酸（ARA）、二十碳五烯酸（EPA）和二十二碳六烯酸（DHA）]。该测定通过食品基质中的直接酯交换进行，无需事先添加脂肪 萃取，因此适用于液体样品或含有 含有总脂肪的水≥ 1.5%m/m。从含有低于1.5%m/m脂肪的产品中提取的脂肪可以用相同的方法进行分析 使用第2条所述方法进行初步脂肪提取后的方法。乳制品，比如 酸度适中的软奶酪或硬奶酪≤ 1 mmol/100 g脂肪，可在初步脂肪测定后进行分析 使用第2条中提到的方法提取。对于添加或强化PUFA的产品 对于鱼油或藻类，溶剂的蒸发应尽可能低 回收这些敏感脂肪酸的温度（例如最高40°C）。交叉引用:ISO 1042ISO 1735IDF 5ISO 1740IDF 6ISO 14156IDF 172ISO 707IDF 50ISO 1211IDF 1ISO 1737IDF 13ISO 5725-1ISO 5725-2ISO 8381IDF 123ISO 8262-1IDF 124-1MSDA/SLMB 1612.1 2012年1月。13购买本文件时提供的所有当前修订版均包括在内。

BS ISO 16958:2015 specifies a method for the quantification of individual and/or all fatty acids in the profile of milk, milk products, infant formula and adult nutritional formula, containing milk fat and/or vegetable oils, supplemented or not supplemented with oils rich in long chain polyunsaturated fatty acids (LC-PUFA). This also includes groups of fatty acids often labelled [i.e. trans fatty acids (TFA), saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), omega-3, omega-6 and omega-9 fatty acids] and/or individual fatty acids [i.e. linoleic acid (LA), α-linolenic acid (ALA), arachidonic acid (ARA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)].The determination is performed by direct transesterification in food matrices, without prior fat extraction, and consequently it is applicable to liquid samples or reconstituted powder samples with water having total fat ≥ 1,5 % m/m.The fat extracted from products containing less than 1,5 % m/m fat can be analysed with the same method after a preliminary fat extraction using methods referenced in Clause 2. Dairy products, like soft or hard cheeses with acidity level ≤ 1 mmol/100 g of fat, can be analysed after a preliminary fat extraction using methods referenced in Clause 2. For products supplemented or enriched with PUFA with fish oil or algae origins, the evaporation of solvents should be performed at the lowest possible temperature (e.g. max. 40 °C) to recover these sensitive fatty acids.Cross References:ISO 1042ISO 1735IDF 5ISO 1740IDF 6ISO 14156IDF 172ISO 707IDF 50ISO 1211IDF 1ISO 1737IDF 13ISO 5725-1ISO 5725-2ISO 8381IDF 123ISO 8262-1IDF 124-1MSDA/SLMB 1612.1OMA 2012.13All current amendments available at time of purchase are included with the purchase of this document.