标准摘要
[中文适用范围]： 本国际标准规定了一种在极端条件下（高温和高气流）测定脂肪和油类氧化稳定性的方法。该方法不适用于环境温度下脂肪和油类稳定性的测定，但允许比较添加抗氧化剂的脂肪和油类的效果。本方法适用于未经精炼和精炼的动物和植物脂肪和油。来自牛奶及其制品的脂肪不在本国际标准的范围内。 注意：挥发性脂肪酸和挥发性氧化产物的存在会阻止准确测量。 [外文原描述]： ISO 6886:2016 specifies a method for the determination of the oxidative stability of fats and oils under extreme conditions that induce rapid oxidation: high temperature and high air flow. It does not allow determination of the stability of fats and oils at ambient temperatures, but it does allow a comparison of the efficacy of antioxidants added to fats and oils. The method is applicable to both virgin and refined animal and vegetable fats and oils. Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this International Standard. NOTE The presence of volatile fatty acids and volatile acidic oxidation products prevents accurate measurement.
英文名称Animal and vegetable fats and oils — Determination of oxidative stability (accelerated oxidation test)