Non Volatile Ether Extract

Report of the 14th Meeting of the Committee on Quality Annex 09.
METHOD OF SAMPLING AND TEST FOR SPICES AND CONDIMENTS
PART 8: DETERMINATION OF NON-VOLATILE ETHER EXTRACT

(FIRST REVISION)
1 Scope
This International Standard specifies a method for the determination of the non-
volatile ether extract in spices and condiments.
It is applicable to most spices and condiments. In view of the number and variety of
such products, however, it may be necessary in particular cases to modify the method or
even to choose a more suitable method.
2 Normative references
The following standards contain provisions which, through references in this text,
constitute provisions of this International Standard. At the time of publication, the
editions indicated were valid. All standards are subject to revision, and parties to
agreements based on this International Standard are encouraged to investigate the
possibility of applying the most recent editions of the standards indicated below.
Members of IEC and ISO maintain registers of currently valid International Standards.
ISO 939: 1980, Spices and condiments - Determination of moisture content –

Entrainment method.
ISO 948: 1980, Spices and Condiments – Sampling;
ISO 2825: 1981 Spices and condiments – Preparation of a ground sample for analysis.
3 Definition
For the purposes of this International Standard, the following definition applies.
Non-volatile ether extract: The whole of the non-volatile substances extracted by

diethyl ether under the conditions specified in this International Standard.
4 Principle
Extraction of the material with diethyl ether, removal of the volatile fractions,
removal of the insoluble substances, drying of the non-volatile residue and weighing.
5 Reagent
Diethyl ether, anhydrous, analytical reagent grade.
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24th November 2008, Rex Hotel, HCM City, Vietnam
Report of the 14th Meeting of the Committee on Quality Annex 09.2
6 Apparatus
Usual laboratory apparatus and, in particular, the following.
Apparatus for continuous extraction.
Oven, capable of operating at 110oC ± 2oC.
Rotary evaporator.
Analytical balance, accurate to ± 0.001 g.
7 Sampling
Sampling shall have been carried out in accordance with ISO 948.
8 Preparation of the test sample
Prepare the test sample using the method specified in ISO 2825
9 Procedure
Test portion
Weigh, to the nearest 1 mg, approximately 2 g of the test sample (clause 8).
NOTE 1: This quantity of test portion is generally sufficient. However, if it is

necessary to use a different quantity, this will be specified in the International
Standard specific to the spice or condiment concerned.
Determination
Extract the test portion (9.1) with the diethyl ether (5.1) in the continuous-extraction
apparatus (6.1) for 18 h. Eliminate the diethyl ether by distillation, using the extractor
flask connected to a rotary evaporator (6.3), taking care to rinse the extractor with
approximately 20 ml of diethyl ether. Dry the flask in the oven (6.2) set at 110oC, until
the difference in mass between two successive weighing is not more than 2 mg.
Mix, shaking gently, the residue in the flask with 2 ml to 3 ml of the diethyl ether at
laboratory temperature; allow to settle and decant the supernatant solution.
Repeat the extraction procedure and eliminate the diethyl ether as before, until no
more of the residue dissolves. Dry the flask again as before until the difference in mass
between two successive weighing is not more than 2 mg.
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Report of the 14th Meeting of the Committee on Quality Annex 09.2
10 Expression of results
The non-volatile ether extract, expressed as a percentage by mass on the dry basis,
is equal to
(m1 – m2) X 100 ⁄ m0 X 100 ⁄ 100 – H
where
m0 is the mass, in grams, of the test portion;
m1 is the mass, in grams, of the flask plus residue obtained after drying
in 9.2.1;
m2 is the mass, in grams, of the flask and the insoluble residue

obtained in 9.2.3;
H is the moisture content, expressed as a percentage by mass, of the

Sample as received, determined in accordance with ISO 939.
11 Test report
The test report shall specify the method used and the result obtained. It shall also
mention all operating details not specified in this International Standard, or regarded as
optional, together with details of any incidents which may have influenced the result.
The test report shall include all information necessary for the complete
identification of the sample.
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Report of the 14th Meeting of the Committee on Quality Annex 09.

METHOD OF SAMPLING AND TEST FOR SPICES AND CONDIMENTS

PART 8: DETERMINATION OF NON-VOLATILE ETHER EXTRACT

ISO 939: 1980, Spices and condiments - Determination of moisture content –

ISO 948: 1980, Spices and Condiments – Sampling;

Non-volatile ether extract: The whole of the non-volatile substances extracted by

Diethyl ether, anhydrous, analytical reagent grade.

Usual laboratory apparatus and, in particular, the following.

Apparatus for continuous extraction.

Oven, capable of operating at 110oC ± 2oC.

Analytical balance, accurate to ± 0.001 g.

8 Preparation of the test sample

NOTE 1: This quantity of test portion is generally sufficient. However, if it is

(m1 – m2) X 100 ⁄ m0 X 100 ⁄ 100 – H

m0 is the mass, in grams, of the test portion;

m2 is the mass, in grams, of the flask and the insoluble residue

H is the moisture content, expressed as a percentage by mass, of the

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