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Division 4.3 Sample preparationF1

United Kingdom

Original text. Later amendments are not shown.

As a number of interfering substances can give rise to false positive results, the sample must always be purified according to IUPAC method 2.507, used for the determination of polar compounds in frying fats.

  1. 4.3.1Chromatographic column preparation
  2. 4.3.2Column chromatography
  3. 4.3.3SPE purification

Annotations

Textual amendments

F1

Substituted by Commission Implementing Regulation (EU) No 299/2013 of 26 March 2013 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis.