动植物脂肪和油. 开口毛细管中的熔点测定. 裂解点

[中文适用范围]： 本文件规定了两种在开放毛细管中测定动植物油脂（以下简称脂肪）熔点的方法，通常称为滑移熔点。 — 方法 A 仅适用于在环境温度下为固体且不表现出明显多态性的动物和植物脂肪。 — 方法 B 适用于所有在环境温度下为固体的动物和植物脂肪，并且是用于多晶型行为未知的脂肪的方法。 对于棕榈油样品滑熔点的测定，应使用附录 A 中给出的方法。 注 1：如果应用于具有明显多态性的脂肪，方法 A 将给出与方法 B 不同且不太令人满意的结果。 注 2 表现出明显多态性的脂肪主要是可可脂和含有大量 2-不饱和、1,3-饱和三酰基甘油的脂肪。 [外文原描述]： This document specifies two methods for the determination of the melting point in open capillary tubes, commonly known as the slip melting point, of animal and vegetable fats and oils (referred to as fats hereinafter). — Method A is only applicable to animal and vegetable fats which are solid at ambient temperature and which do not exhibit pronounced polymorphism. — Method B is applicable to all animal and vegetable fats which are solid at ambient temperature and is the method to be used for fats whose polymorphic behaviour is unknown. For the determination of the slip melting point of palm oil samples the method given in Annex A shall be used. NOTE 1 If applied to fats with pronounced polymorphism, method A will give different and less satisfactory results than method B. NOTE 2 Fats which exhibit pronounced polymorphism are principally cocoa butter and fats containing appreciable quantities of 2-unsaturated, 1,3-saturated triacylglycerols.