X44 食用香料 标准查询与下载

ISO 927:2009/cor 1:2012 香料和调料.异物和杂质含量的测定.技术勘误表1

Spices and condiments - Determination of extraneous matter and foreign matter content; Technical Corrigendum 1

ISO 3528:2012 意大利柑橘精油(柑桔Citrus reticulata Blanco)

This International Standard specifies certain characteristics of the oil of mandarin, Italian type (Citrus reticulata Blanco) in order to facilitate assessment of its quality.

Essential oil of mandarin, Italian type (Citrus reticulata Blanco)

KS H ISO 3216:2011 中国肉桂油(Cinnamomum aromaticum Nees、 syn.Cinnamomum cassia Nees ex Blume)

이 표준은 중국형 계피(Cinnamomum aromaticum Nees, syn. Cinn

Oil of cassia, Chinese type (Cinnamomum aromaticum Nees, syn.Cinnamomum cassia Nees ex Blume)

KS H ISO 3475:2011 茴香油(Pimpinella anisum L.)

이 표준은 아니스씨(Pimpinella anisum L.) 정유의 품질을 평가하는 데 이용

Oil of aniseed (Pimpinella anisum L.)

KS H ISO 9910:2011 甜橙油.总类胡萝卜素含量的测定

이 표준은 단맛 오렌지 정유의 총 카로테노이드 함량을 측정하는 방법을 규정한다.

Oil of sweet orange－Determination of the total carotenoids content

ANSI/ASTM F1885:2011 控制干香料,香草类植物及蔬菜作料中病原体和微生物辐照的标准指南

GUIDE FOR IRRADIATION OF DRIED SPICES, HERBS, AND VEGETABLE SEASONINGS TO CONTROL PATHOGENS AND OTHER MICROORGANISMS

QB/T 2797-2010 食品添加剂 己酸

本标准规定了食品添加剂己酸的要求、试验方法、检验规则和包装、运输、贮存、保质期。 本标准适用于对以仲辛醇(辛醇-2)氧化所得或从低碳脂肪酸分离而得的食品添加剂己酸的质量进行分析评价。

Food additive.Hexanoic acid

ISO 3632-2:2010 香料.藏红花(藏红花Crocus sativus L.).第2部分:试验方法

This part of ISO 3632 specifies test methods for dried saffron obtained from the Crocus sativus L. flower. It is applicable to saffron: a) filaments and cut filaments; b) powder.

Spices - Saffron (Crocus sativus L.) - Part 2: Test methods

DIN EN ISO 2825:2010 香料和调料.分析用粉状样品的制备(ISO 2825-1981).德文版本EN ISO 2825-2010

Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981); German version EN ISO 2825:2010

QB/T 1120-2010 食品添加剂 八角茴香(精)油

本标准规定了食品添加剂八角茴香(精)油的要求、试验方法、检验规则、标志、包装、运输和贮存。 本标准适用于对食品添加剂八角茴香(精)油的质量进行分析评价。

Food additive.Oil of star anise

QB/T 2798-2010 食品添加剂 杭白菊浸膏

本标准规定了食品添加剂杭白菊浸膏的要求、试验方法、检验规则和包装、运输、贮存、保质期。 本标准适用于对以浙江特产的杭白菊(茶菊)(Chrysanthemum morifolium)为原料，采用食用乙醇作溶剂，经浸提所得的杭白菊浸膏的质量进行分析评价。

Food additive.Hangzhou chrysanthemum (Chrysanthemum morifolium) Flower extract

QB/T 2795-2010 食品添加剂 广藿香(精)油

本标准规定了食品添加剂广藿香(精)油的要求、试验方法、检验规则和包装、运输、贮存、保质期。 本标准适用于对食品添加剂广藿香(精)油的质量进行分析评价。

Food additive.Oil of patchouli

BS EN ISO 2825:2010 香料和调料.分析用研磨样品的制备

This International Standard specifies a method of preparing a ground sample of spice or condiment for analysis, from a laboratory sample obtained by the method specified in IS0 948.

Spices and condiments - Preparation of a ground sample for analysis

DIN EN ISO 6465:2009 香料,枯茗的规格(ISO 6465:2009),德文版本EN ISO 6465:2009

This International Standard specifies requirements for fruits1) of cumin (Cuminum cyminum L.) Recommendations relating to storage and transport conditions are given in Annex A.

Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009); English version of DIN EN ISO 6465:2009-11

ISO 927:2009 香料和调味品.外来杂质和杂质含量的测定

Spices and condiments - Determination of extraneous matter and foreign matter content

BS EN ISO 6465:2009 香料.孜然芹(Cuminum cyminum L).规范(ISO 6465-2009)

This International Standard specifies requirements for fruits1) of cumin (Cuminum cyminum L.). Recommendations relating to storage and transport conditions are given in Annex A.

Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009)

KS H ISO 9841:2009 海索草属油(Hyssopus officinalis L. ssp. officinalis)

KS H ISO 9841은 정유의 품질을 평가하는 데 이용하기 위하여 히솝 오일(Hysso

Oil of hyssop(Hyssopus officinalis L. ssp. officinalis)

KS H ISO 3053:2008 葡萄柚油(Citrus×paradisi Macfad.)(用压榨法获得)

이 표준은 정유의 품질을 평가하는 데 이용하기 위하여 압착에 의해 얻어진 자몽오일(Citr

Oil of grapefruit(Citrus×paradisi Macfad.), obtained by expression

BS ISO 1003:2008 香料.姜(Zingiber officinale Roscoe).规格

Spices - Ginger (Zingiber officinale Roscoe) - Specification

BS EN ISO 6571:2009 香料、调味品和香草.挥发油含量的测定(水蒸馏法)

This International Standard specifies a method for the determination of the volatile oil content of spices, condiments and herbs.

Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method)