标准摘要
[中文适用范围]： ISO 23275 的这一部分规定了通过三酰甘油高分辨率毛细管气相色谱 (HR-GC) 检测可可脂 (CB) 和纯巧克力中的可可脂当量 (CBE) 的程序，并通过回归分析进行后续数据评估。 该方法适用于可可脂中2% CBE 混合物的检测，相当于巧克力中约0.6% CBE（即假设巧克力的脂肪含量为30%）。 [外文原描述]： ISO 23275-1:2006 specifies a procedure for the detection of cocoa butter equivalents (CBEs) in cocoa butter and plain chocolate by high-resolution capillary gas liquid chromatography of triacylglycerols and subsequent data evaluation by regression analysis. The method is applicable for the detection of 2 % CBE admixture to cocoa butter, corresponding to about 0,6 % CBE in chocolate (i.e. the assumed fat content of chocolate is 30 %).
英文名称Animal and vegetable fats and oils — Cocoa butter equivalents in cocoa butter and plain chocolate — Part 1: Determination of the presence of cocoa butter equivalents