DIN EN ISO 6886-2009 动物和植物的脂肪和油.氧化稳定性的测定(加速氧化试验)(ISO 6886-2006).德文版本EN ISO 6886-2008
Animal and vegetable fats and oils - Determination of oxidative stability (accelerated oxidation test) (ISO 6886:2006); German version EN ISO 6886:2008
This International Standard 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.
NOTE The presence of volatile fatty acids and volatile acidic oxidation products prevents accurate measurement.