The purpose of the document is to establish a general and uniform method for the determination of volatile oil.
2.0 SCOPE
This standard testing procedure is suitable for the determination of volatile oil content in the sample.
3.0 RESPONSIBILITY
The expert and trained chemist are responsible for following this procedure. The technical manager is responsible for implementing this procedure.
4.0 REQUIREMENTS
4.1Apparatus
4.1.1. Clevenger apparatus with joints
4.1.2. Heating Mantle
4.2 Glassware
4.2.1 Round bottom and short neck with standard joint
4.3 Reagent
4.3.1 Carnauba Wax
4.3.2 Antifoaming agent
4.3.3 Standard aqueous detergent
4.3.4 Xylene
5.0 PROCEDURE
5.1. Clean the trap and condenser with chromic acid cleaning solution just before use.
5.2. Weigh the sample and transfer it into the flask to yield 2 to 4 ml of volatile oil.
5.3. Add water to fill the flask to half-full.
5.4. Add an antifoaming agent and fill the trap with water. Set the apparatus so that the condensate will not drop directly on the surface of the liquid in the trap but will run down the sides.
5.5. Start heating.
5.6. If oil separates in a graduated portion of the trap or clings to walls, add several drops of standard aqueous detergent solution through the top of the condenser.
5.7. Repeat, if necessary (usually once is enough). Distill for 10 minutes after adding detergent to wash it out of the trap.
5.8. Distil, until two consecutive readings taken at I-hour intervals show no change in oil content (taken
after 6 hours); cool and read the volume of collected oil. If xylene was added, subtract its volume and report oil as ml per 100 g spice.
5.9. Measure the oil in the trap after allowing standing until it is cooled.
5.10. Report volatile oil in ml per g of the material.
6.0 CALCULATION
7.0 REVISION/CHANGE HISTORY
8.0 ATTACHMENTS
· Appendix-1: FLOW CHART FOR VOLATILE OIL
9.0 REFERENCES
· AOAC 20th Edn:2016 Chapter (43.1.14/962.17/p.3),
· IS 1797: 1985 (Reaff.2013)
· FSSAI Lab Manual for Spice and condiments-2016 – Sr.No 10
END OF THE DOCUMENT
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