ISO INTERNATIONAL STANDARD 1108 Second edition 1992-01-15 Spices and condiments --- Determination of non-volatile ether extract Epices -- Determination de I'extrait éthere non volatil Reference number ISO1108:1992(E) No reproduction Not for Resale ISO 1108:1992(E) Foreword Iso (the International Organization for Standardization) is a worldwide federation of national standards bodies (IsO member bodies). The work of preparing International Standards is normally carried out through Iso technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, govern- mental and non-governmental, in liaison with IsO, also take part in the work. isO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnicai standardization Draft International Standards adopted by the technical committees are national Standard requires approval by at least 75 % of the member bodies casting a vote. International Standard isO 1108 was prepared by Technical Committee IsO/TC 34, Agricultural food products, Sub-Committee SC 7, Spices and condiments. This second edition cancels and replaces the first edition (iso 1108:1980),of which it constitutes a technical revision CISO1992 All rights reserved. No part of this publication may be reproduced or utitized in any form permission in writing from the publisher. International OrganizationforStandardization Case Postale 56 : CH-1211 Geneve 20 : Switzerland Printed in Switzerland Not for Resale ISO 1108:1992(E) INTERNATIONAL STANDARD Spices and condiments --- Determination of non-volatile ether extract 3.1 non-volatile ether extract: The whole of the Scope 1 non-volatile substances extracted by diethyl ether under the conditions specified in this International This International Standard specifies a method for Standard. the determination of the non-volatile ether extract in spices and condiments. Principle It is applicable to most spices and condiments. In view of the number and variety of such products. Extraction of the material with diethyi ether, removal however, it may be necessary in particular cases to of the volatile fractions. removal of the insoluble modify the method or even to choose a more suit- substances, drying of the non-volatile residue and able method. weighing. Such modifications or other methods will be indi- cated in the International Standards giving specifi- Reagent 5 cations for the spices and condiments in question. 5.1 Diethyl ether. anhydrous. analytical reagent grade. 2 Normative references 6 Apparatus The following standards contain provisions which, through reference in this text, constitute provisions Usual laboratory apparatus and, in particular, the of this International Standard. At the time of publi- following. cation, the editions indicated were valid. All stan- dards are subject to revision, and parties to agreements based on this International Standard 6.1 Apparatus for continuous extraction. are encouraged to investigate the possibility of ap- plying the most recent editions of the standards in- 6.2 Oven, capable of operating at 110 'C ± 2 °C. dicated below. Members of IEC and IsO maintain registers of currently valid International Standards. 6.3Rotary evaporator. Iso 939:1980, Spices and condiments -- Determi- nation of moisture content -- Entrainment method. Analytical balance, accurate to ± 0,001 g 6.4 Iso 948:1980, Spices and condiments -- Sampling. Sampling 7 Iso 2825:1981, Spices and condiments --- Preparation of a ground sample for analysis. Sampling shall have been carried out in accordance with ISO 948. 3 Definition Preparation of the test sample For the purposes of this International Standard, the Prepare the test sample using the method specified in ISo 2825. following definition applies. Copyright International Organization for Standardization Not for Resal