EN ISO 6647-2:2020

SLOVENSKI STANDARD
01-oktober-2020
Nadomešča:
SIST EN ISO 6647-2:2015
Riž - Določevanje amiloze - 2. del: Spektrofotometrijska rutinska metoda brez
postopka razmaščevanja in s kalibracijo v skladu s standardi za riž (ISO 6647-
2:2020)
Rice - Determination of amylose content - Part 2: Spectrophotometric routine method
without defatting procedure and with calibration from rice standards (ISO 6647-2:2020)
Reis - Bestimmung des Amylosegehalts - Teil 2: Routinemethode:
Spektrophotometrische Routinemethode ohne Entfettungsverfahren und mit Kalibrierung
nach Reisstandards (ISO 6647-2:2020)
Riz - Détermination de la teneur en amylose - Partie 2: Méthode spectrophotométrique
de routine sans mode opératoire de dégraissage et avec étalonnage à l'aide d'étalons de
riz (ISO 6647-2:2020)
Ta slovenski standard je istoveten z: EN ISO 6647-2:2020
ICS:
67.060 Žita, stročnice in proizvodi iz Cereals, pulses and derived
njih products
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EN ISO 6647-2
EUROPEAN STANDARD
NORME EUROPÉENNE
August 2020
EUROPÄISCHE NORM
ICS 67.060 Supersedes EN ISO 6647-2:2015
English Version
Rice - Determination of amylose content - Part 2:
Spectrophotometric routine method without defatting
procedure and with calibration from rice standards (ISO
6647-2:2020)
Riz - Détermination de la teneur en amylose - Partie 2: Reis - Bestimmung des Amylosegehalts - Teil 2:
Méthode spectrophotométrique de routine sans mode Routinemethode: Spektrophotometrische
opératoire de dégraissage et avec étalonnage à l'aide Routinemethode ohne Entfettungsverfahren und mit
d'étalons de riz (ISO 6647-2:2020) Kalibrierung nach Reisstandards (ISO 6647-2:2020)
This European Standard was approved by CEN on 18 July 2020.

CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this
European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references
concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN
member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by
translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management
Centre has the same status as the official versions.

CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,
Poland, Portugal, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and
United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2020 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 6647-2:2020 E
worldwide for CEN national Members.

Contents Page
European foreword . 3

European foreword
This document (EN ISO 6647-2:2020) has been prepared by Technical Committee ISO/TC 34 "Food
products" in collaboration with Technical Committee CEN/TC 338 “Cereal and cereal products” the
secretariat of which is held by AFNOR.
This European Standard shall be given the status of a national standard, either by publication of an
identical text or by endorsement, at the latest by February 2021, and conflicting national standards
shall be withdrawn at the latest by February 2021.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN shall not be held responsible for identifying any or all such patent rights.
This document supersedes EN ISO 6647-2:2015.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the
following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,
Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland,
Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Republic of
North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the
United Kingdom.
Endorsement notice
The text of ISO 6647-2:2020 has been approved by CEN as EN ISO 6647-2:2020 without any
modification.
INTERNATIONAL ISO
STANDARD 6647-2
Third edition
2020-07
Rice — Determination of amylose
content —
Part 2:
Spectrophotometric routine method
without defatting procedure and with
calibration from rice standards
Riz — Détermination de la teneur en amylose —
Partie 2: Méthode spectrophotométrique de routine sans mode
opératoire de dégraissage et avec étalonnage à l'aide d'étalons de riz
Reference number
ISO 6647-2:2020(E)
©
ISO 2020
ISO 6647-2:2020(E)
© ISO 2020
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting
on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address
below or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: +41 22 749 01 11
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii © ISO 2020 – All rights reserved

ISO 6647-2:2020(E)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 1
5 Reagents . 2
6 Apparatus . 2
7 Sampling . 3
8 Procedure. 3
8.1 Determination of moisture . 3
8.2 Preparation of test sample . 3
8.3 Test portion and preparation of the test solution . 3
8.4 Preparation of the blank solution . 3
8.5 Preparation of the calibration graph . 4
8.5.1 Preparation of the set of calibration solutions . 4
8.5.2 Colour development and spectrophotometric measurements . 4
8.5.3 Plotting the calibration graph . 4
8.6 Determination . 4
9 Expression of results . 4
10 Precision . 5
10.1 Interlaboratory test. 5
10.2 Repeatability . 5
10.3 Reproducibility . 5
11 Test report . 6
Annex A (informative) Results of an interlaboratory test for the routine method .7
Bibliography .11
ISO 6647-2:2020(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, governmental 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
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www .iso .org/ directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www .iso .org/ patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and
expressions related to conformity assessment, as well as information about ISO’s adherence to the
World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT) see www .iso .org/
iso/ foreword .html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 4,
Cereals and pulses, in collaboration with the European Committee for Standardization (CEN) Technical
Committee CEN/TC 338, Cereal and cereal products, in accordance with the Agreement on technical
cooperation between ISO and CEN (Vienna Agreement).
This third edition cancels and replaces the second edition (ISO 6647-2:2015), which has been technically
revised. The main changes compared with the previous edition are as follows.
— The set of calibration solutions in ISO 6647-2:2015 were made by rice samples analysed by size
exclusion chromatography. In this document, the set of calibration solutions are made by rice
samples analysed by spectrophotometer UV-VIS, without delipidization.
A list of all parts in the ISO 6647 series can be found on the ISO website.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodie
...