ISO INTERNATIONAL STANDARD 13685 First edition 1997-08-15 Ginger and its oleoresins - Determination of the main pungent components (gingerols and shogaols) - Method using high performance liquid chromatography Gingembre et oleorésines de gingembre - Dosage des principaux composés piquants (gingerols et shogaols) -- Methode par chromatographie en phase liquide a haute performance ISO Referencenumber ISO 13685:1997(E) itted without license from IHS Not for Resale ISO 13685:1997(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. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote International Standard ISO 13685 was prepared by Technical Committee ISO/TC 34, Agricultural food products, Subcommittee Sc 7, Spices and condiments. Annexes A to E of this International Standard are for information only. @ISO1997 electronic or mechanical, including photocopying and microfilm, without permission in writing from the publisher. internationai Organization for Standardization Case postale 56 :CH-1211 Geneve 20 . Switzerland [email protected] X.400 C=ch; a=400net; p=iso; O=isocs; S=central Printed in Switzerland Not for Resale @ ISO ISO 13685:1997(E) Introduction This method, initially based on Wood's publications [Overseas Development Natural Resources Institutes (ODNRl)l, enables one to know without any ambiguity the identity of the peaks obtained pungent compounds of interest are very sensitive to heat. The method has been validated by two international interlaboratory tests carried out by seven laboratories. After examination of the results, it is estimated that the method may be considered as the best that can be achieved for the moment but it could be improved, in particular for the precision data. ii Copyrightlntemational Oorganization for Standardization No reproduction or networking permitted without license from IHS Not for Resale