This method determines total fat acidity acids in grain and flour by colorimetry.
The AACC (American Association of Cereal Chemists) standard norms are used to ensure consistency and accuracy in the testing and analysis of cereal grains and their products. These standards include methods for measuring moisture content, protein content, flour quality, and other parameters that are important for determining the quality and nutritional value of cereal products. They are widely used by food manufacturers, government agencies, and research institutions around the world to ensure that cereal-based foods meet safety and quality standards.
AACC 02-04.02
Analysis of Fat Acidity
AACC 40-41.03
Analysis of Iron
This method for determining iron content in cereals and cereal-based products involves a reaction between iron and orthophenanthroline, followed by spectrophotometric measurement.
AACC 40-45.01
Analysis of Acid-Soluble Manganese
This method determines acid-soluble manganese content in animal feeds by a spectrophotometric procedure.
AACC 40-56.01
Analysis of Phosphorus
This method determines phosphorus in yeast by modified Fiske-Subbarow colorimetric method.
AACC 46-09.01
Analysis of Crude Protein in Feeds & Feedstuffs
This automated colorimetric method determines crude protein in feeds and feedstuffs by digesting the samples in calibrated tubes and reading the absorbance of the NH3-salicylate complex in a flow cell at 660 nm.
AACC 46-14.03
Analysis of Crude Protein by Udy Dye Method
This method measures protein content of wheat flour or ground wheat by colorimetric determination of unbound Acid Orange 12 dye. This method is applicable to cereal grains, oilseeds, legumes, forages, animal products, dairy products, and formulated feeds or foods.
AACC 46-15.01
Crude Protein in Cereal Grains
In this 5-minute biuret method, compounds with peptide linkages produce a blue-violet color with copper ions in an alkaline solution. This method is applicable to all cereal grains, such as wheat, corn, barley, rye, and oats.
AACC 76-31.01
Analysis of Damaged Starch
In this method, damaged starch granules are hydrated; this is followed by hydrolysis to maltosaccharides and limit dextrins by fungal alpha-amylase. Amyloglucosidase is then used to convert dextrins to glucose, which is specifically determined spectrophotometrically after glucose oxidase/peroxidase treatment.
AACC 86-01.02
Vitamin A in Dry Vitamin Mixes, Beadlets, Oils, and Emulsions
This ultraviolet absorption method measures vitamin A in dry vitamin mixes, beadlets, oils, and emulsions, at concentrations greater than 10,000 international units (IU)/g.
AACC 86-02.01
Vitamin A in Nonfat and Instantized Dry Milk
This method measures vitamin A in nonfat and instantized dry milks. Milk samples are saponified and extracted in hexane or hexane/ethyl ether. Vitamin A is reacted with antimony trichloride and read spectroscopically.
AACC 86-03.01
Vitamin A in Enriched Flour
This method measures vitamin A in enriched flour. Vitamin A reacts with chloroform saturated with antimony trichloride (Carr-Price reagent), resulting in a transient, blue-colored compound. The intensity of color is proportional to vitamin A content. The maximum intensity is 620 nm.
AACC 86-10.01
Analysis of Ascorbic Acid
This indophenol-xylene extraction method is based on the quantitative decolorization of a blue dye (2,6-dichlorophenolindophenol) by ascorbic acid, or vitamin C. The excess (unreacted) dye is extracted with xylene and measured in a spectrophotometer. In the absence of interfering materials, the amount of ascorbic acid present in the sample is proportional to the amount of dye decolorized.
AACC 86-45.01
Analysis of Choline
This method for measuring choline involves chemically measuring it as choline reineckate. To extract samples, they are mixed with methanol and the choline is precipitated as reineckate. The precipitate is washed, dried, and then reconstituted in acetone. The resulting acetone solution is spectroscopically measured at 526 nm to determine the amount of choline present.
AACC 86-49.01
Niacin in Enrichment Concentrates
Niacin is determined in vitamin and mineral concentrates (used to enrich cereals) by means of a colorimetric chemical reaction. Diluted sample solutions react with buffered ammonia solution and cyanogen bromide. The intensity of the resulting yellow color is proportional to niacin content.
AACC 86-50.02
Niacin and Niacinamide in Cereal Products
Niacin (either nicotinamide or nicotinic acid) is determined chemically using a colorimetric technique. A ground sample is extracted in an alkaline medium, clarified, and reacted with sulfanilic acid and cyanogen bromide to yield a yellow color.