本国际标准描述了确定动植物脂肪和油中极性化合物含量的方法。 在脂肪和油的加热期间形成极性化合物，因此该方法用于评估油炸脂肪和油的使用的劣化

This International Standard describes a method for the determination of the content of polar compounds in animal and vegetable fats and oils. Polar compounds are formed during the heating of fats and oils and thus the method serves to assess the deterioration of frying fats and oils with use.