ISO 6647-2:2020 PDF

Scope: This document specifies two simplified routine methods for the determination of the amylose mass fraction of milled rice, non-parboiled. The main difference between the two methods is the dispersion procedure: method A specifies hot dispersion, and method B specifies cold dispersion. Both methods are applicable to rice with an amylose mass fraction higher than 5 %. NOTE These methods describe simplified procedures for the preparation of samples, which are frequently used in routine laboratories. The methods use the same reagents as the reference method (see ISO 6647-1), but omit the defatting step. Rice samples where the amylose mass fraction has been determined by the reference method are used as standards.

ISO 6647-2:2020 Referenced Document

ISO 6647-1:2020 Rice — Determination of amylose content — Part 1: Spectrophotometric method with a defatting procedure by methanol and with calibration solutions of potato amylose and waxy rice amylopectin
ISO 712 Cereals and cereal products - Determination of moisture content - Reference method
ISO 7301 Rice*， 2024-02-01 Update
ISO 8466-1 Water quality — Calibration and evaluation of analytical methods — Part 1: Linear calibration function*， 2021-11-17 Update

2020 ISO 6647-2:2020 Rice — Determination of amylose content — Part 2: Spectrophotometric routine method without defatting procedure and with calibration from rice standards
2015 ISO 6647-2:2015 Rice - Determination of amylose content - Part 2: Routine methods
2007 ISO 6647-2:2007 Rice - Determination of amylose content - Part 2: Routine methods