{
  "url": "https://openlegislation.uk/eu-regulation-1991-2568/annex-XX/division-5/division-5.2/division-5.2.2",
  "json_url": "https://openlegislation.uk/eu-regulation-1991-2568/annex-XX/division-5/division-5.2/division-5.2.2.json",
  "legislation": "eur/1991/2568",
  "legislation_title": "Commission Regulation (EEC) No 2568/91 of 11 July 1991 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis",
  "legislation_url": "https://openlegislation.uk/eu-regulation-1991-2568",
  "path": "annex/XX/division/5/division/5.2/division/5.2.2",
  "kind": "division",
  "number": "5.2.2",
  "heading": "Choice of operating conditions for waxes and methyl and ethyl esters (Note 6).",
  "text": "The operating conditions are generally as follows:\n— Column temperature 20 °C/min 5 °C/min\n80 °C at first (1′) 140 °C 335 °C (20)\n— Detector temperature 350 °C.\n— Amount injected 1 μl of n-heptane solution (2-4 ml).\n— Carrier gas helium or hydrogen at the optimal linear speed for the gas chosen (see Appendix A).\n— Instrument sensitivity suitable for fulfilling the above conditions.\nThese conditions may be modified to suit the characteristics of the column and the gas chromatograph in order to separate all the waxes and fatty acid methyl and ethyl esters and to obtain satisfactory peak separation (see Figures 2, 3 and 4) and a retention time of 18 ± 3 minutes for the lauryl arachidate internal standard. The most representative peak of the waxes must be over 60 % of the full-scale value while the methyl heptadecanoate internal standard for the methyl and ethyl esters must reach the full-scale value.\nThe peak integration parameters should be determined in such a way as to obtain a correct evaluation of the peak areas considered.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "F",
      "label": "F1",
      "text": "Inserted by Commission Regulation (EU) No 61/2011 of 24 January 2011 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/1991/2568/annex/XX/division/5/division/5.2/division/5.2.2",
    "retrieved_at": "2026-11-01T15:01:50.986318+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}