ISO 10540-1-2003 PDF

Full title and description

ISO 10540-1:2003 — Animal and vegetable fats and oils — Determination of phosphorus content — Part 1: Colorimetric method. Specifies a standardized colorimetric (molybdenum‑blue) analytical procedure, including sample treatment and calibration, for measuring phosphorus content in animal and vegetable oils and fats. (This part excludes commercial lecithin, which requires higher ashing temperatures.)

Abstract

ISO 10540-1:2003 defines a colorimetric method for the determination of the phosphorus content of animal and vegetable fats and oils. The procedure uses carbonization/ashing of a test portion in the presence of magnesium hydroxycarbonate, dissolution of the ash in dilute hydrochloric acid, formation of a molybdenum‑blue complex and spectrophotometric measurement to quantify phosphorus. The standard includes requirements for reagents, apparatus, calibration ranges, calculation of results and precision limits for routine laboratory use.

General information

• Status: Published (International Standard; confirmed in periodic ISO review)
• Publication date: February 2003 (ISO edition 1, 2003‑02)
• Publisher: International Organization for Standardization (ISO)
• ICS / categories: 67.200.10 (Animal and vegetable fats and oils)
• Edition / version: Edition 1 (2003)
• Number of pages: 10 (ISO original document pagination)

Scope

This part of ISO 10540 applies to the determination of total phosphorus in animal and vegetable oils and fats by a colorimetric procedure. It covers sample conditioning and homogenization, carbonization/ashing in the presence of magnesium hydroxycarbonate, dissolution of the ash, color development using molybdate reagents and a reducing agent (molybdenum‑blue), calibration and calculation of results. The method is not suitable for commercial lecithin (which requires an ashing temperature of 800 °C) and is intended for routine laboratory analysis where the colorimetric technique is appropriate.

Key topics and requirements

• Principle: carbonize sample with magnesium hydroxycarbonate, ash, dissolve residue in dilute HCl, form molybdenum‑blue complex and measure absorbance spectrophotometrically.
• Reagents: specification of analytical‑grade reagents (magnesium hydroxycarbonate, HCl 2 mol·L−1, NaOH 5 mol·L−1, ammonium molybdate reagent, reducing solution, etc.).
• Apparatus: test tubes, muffle or ashing furnace, spectrophotometer (typical measurement wavelengths in the visible region), appropriate volumetric glassware and safety equipment.
• Calibration: preparation of phosphate standard solutions and determination of calibration factor or calibration curve; guidance on two calibration ranges to cover low and higher phosphorus concentrations.
• Procedure: detailed steps for sample preparation, carbonization, ashing to white ash, dissolution, reagent addition, dark incubation time for colour development and measurement.
• Precision and performance: repeatability/reproducibility limits and example interlaboratory precision data (tables provided in the standard).
• Limitations: not suitable for commercial lecithin; matrix/particle issues that affect some direct (non‑ashing) techniques are addressed in companion parts of the series.

Typical use and users

Laboratories in food analysis, edible‑oil refining and quality control, feed and ingredient testing, biodiesel producers, analytical service providers and research laboratories use this standard when a validated colorimetric determination of phosphorus in fats and oils is required. It is used for regulatory compliance testing, raw material acceptance, process control and research where ashing followed by molybdenum‑blue colorimetry is the preferred technique.

Related standards

ISO 10540 is a multi‑part series on phosphorus determination in fats and oils. Related parts include ISO 10540‑2 (graphite furnace AAS method) and ISO 10540‑3 (ICP‑OES method). Other related documents include ISO 661 (preparation of test sample for animal and vegetable fats and oils) and national/adopted equivalents and amendments where applicable.

Keywords

phosphorus, fats and oils, animal fats, vegetable oils, molybdenum blue, colorimetric method, ashing, magnesium hydroxycarbonate, spectrophotometry, ISO 10540-1:2003, analytical method, oil quality, lecithin (exclusion)

FAQ

Q: What is this standard?

A: ISO 10540-1:2003 is an International Standard that specifies a colorimetric laboratory method for determining the phosphorus content of animal and vegetable fats and oils.

Q: What does it cover?

A: It covers sample conditioning, carbonization/ashing in the presence of magnesium hydroxycarbonate, dissolution of the ash, formation of a molybdenum‑blue complex, spectrophotometric measurement, calibration and calculation of phosphorus content, plus precision information and method limitations.

Q: Who typically uses it?

A: Analytical laboratories, edible‑oil refiners, food and feed quality control labs, biodiesel producers and research groups that require a validated colorimetric procedure for phosphorus measurement in oils and fats.

Q: Is it current or superseded?

A: The document was published in February 2003 (Edition 1). It has been maintained through ISO’s periodic review process; users should verify the current status or any amendments with ISO or their national standards body before purchase to confirm there has been no subsequent revision or withdrawal since publication.

Q: Is it part of a series?

A: Yes — ISO 10540 is a series. Part 1 is the colorimetric method; Part 2 covers graphite furnace atomic absorption spectrometry (GFAAS) for trace phosphorus and Part 3 covers inductively coupled plasma optical emission spectroscopy (ICP‑OES). Each part addresses different analytical approaches and application ranges.

Q: What are the key keywords?

A: phosphorus, fats, oils, colorimetric, molybdenum blue, ashing, magnesium hydroxycarbonate, spectrophotometry, ISO 10540-1:2003.