This part of ISO 6647 specifies a simplified routine method for the determination of the amylose content of milled non-parboiled rice in the amylose content range of 1% to 30%. Rice samples whose amylose content was determined using the reference method - Size Exclusion Chromatography (SEC) - are used as standards for creating the calibration curve. NOTE The use of SEC calibrated standards is one approach to determining the actual amylose content and reduces the conversion errors of this part of ISO 6647.
EN ISO 6647-2:2015 Referenced Document
ISO 1666:1996 Starch - Determination of moisture content - Oven-drying method
ISO 5725-1:1994 Accuracy (trueness and precision) of measurement methods and results - Part 1: General principles and definitions
ISO 5725-2:1994 Accuracy (trueness and precision) of measurement methods and results - Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
ISO 6647-1:2015 Rice - Determination of amylose content - Part 1: Reference method
ISO 8466-1:1990 Water quality; calibration and evaluation of analytical methods and estimation of performance characteristics; part 1: statistical evaluation of the linear calibration function
EN ISO 6647-2:2015 history
2020EN ISO 6647-2:2020 Rice - Determination of amylose content - Part 2: Spectrophotometric routine method without defatting procedure and with calibration from rice standards (ISO 6647-2:2020)
2015EN ISO 6647-2:2015 Rice - Determination of amylose content - Part 2: Routine methods
2007EN ISO 6647-2:2007 Rice - Determination of amylose content - Part 2: Routine methods