ISO 13685:1997

Overview

ISO 13685:1997 outlines a method for the determination of the main pungent components found in ginger and its oleoresins, specifically gingerols and shogaols. This standard employs high-performance liquid chromatography (HPLC) as the analytical technique, ensuring accurate and reliable quantification of these compounds. The pungency of ginger is a crucial quality attribute, influencing its culinary and therapeutic applications.

Key Requirements

The standard specifies the procedures and conditions necessary for the effective use of HPLC in the analysis of ginger components. Key requirements include:

• Sample Preparation: Proper extraction methods must be employed to isolate gingerols and shogaols from ginger samples.
• Chromatographic Conditions: Detailed specifications regarding the HPLC setup, including column type, mobile phase composition, and flow rates.
• Calibration Standards: Use of appropriate calibration standards to ensure the accuracy of results.
• Data Analysis: Guidelines for interpreting chromatographic data, including peak identification and quantification methods.

Implementation Benefits

Adopting ISO 13685:1997 provides several practical advantages for food technology professionals:

• Consistency: The standardisation of testing methods ensures consistent results across different laboratories, facilitating quality control.
• Quality Assurance: By accurately measuring the levels of gingerols and shogaols, manufacturers can guarantee product quality and compliance with regulatory requirements.
• Market Competitiveness: Products that meet the specifications of this standard can be marketed as high-quality, pungent ginger products, appealing to consumers and businesses alike.

Compliance Value

Compliance with ISO 13685:1997 is essential for businesses involved in the production and distribution of ginger and its derivatives. The benefits of adhering to this standard include:

• Regulatory Compliance: Many jurisdictions require adherence to recognised standards for food safety and quality. Compliance with ISO 13685:1997 can help meet these legal obligations.
• Consumer Trust: Demonstrating adherence to international standards can enhance consumer confidence in product safety and efficacy.
• Risk Management: Implementing standardised testing reduces the risk of product recalls and associated financial losses by ensuring that products meet quality specifications before reaching the market.

In conclusion, ISO 13685:1997 serves as a vital resource for professionals in the food technology sector, providing a robust framework for the analysis of ginger components. Its implementation not only enhances product quality but also supports compliance with regulatory standards, ultimately benefiting both manufacturers and consumers.