B36 香料、佐料作物与产品 标准查询与下载

ASTM F1885-04 控制干香料、香草类植物及蔬菜作料中病原体和微生物的辐照的标准指南

The purpose of irradiation to decontaminate spices, as referred to in this guide, is to reduce the population of pathogens, other bacteria, molds, and yeasts present in the products (2,3,4,5,6, 7). The process will also kill any insects present, at all stages of development.1.1This guide covers procedures for irradiation of dried spices, herbs, and vegetable seasonings for microbiological control. Generally, these items have a moisture content of 4.5 to 12% and are available in whole, ground, chopped, or other finely divided forms, or as blends. The blends may contain sodium chloride and minor amounts of dry food materials ordinarily used in such blends. 1.2 This guide covers absorbed doses ranging from 3 to 30 kiloGray (kGy). Note 1-U.S. regulations permit a maximum dose of 30 kGy. (See 21CFR 179.26 Irradiation in the Production, Processing and Handling of Food.) 1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.

Standard Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other Microorganisms

ASTM F1885-04(2010) 辐射控制干香料,草和自然干燥贮存蔬菜中病菌和微生物的标准指南

The purpose of irradiation to decontaminate spices, as referred to in this guide, is to reduce the population of pathogens, other bacteria, molds, and yeasts present in the products (2,3,4,5,6, 7). The process will also kill any insects present, at all stages of development.1.1 This guide covers procedures for irradiation of dried spices, herbs, and vegetable seasonings for microbiological control. Generally, these items have moisture content of 4.5 to 12 % and are available in whole, ground, chopped, or other finely divided forms, or as blends. The blends may contain sodium chloride and minor amounts of dry food materials ordinarily used in such blends. 1.2 This guide covers absorbed doses ranging from 3 to 30 kiloGray (kGy). Note 18212;U.S. regulations permit a maximum dose of 30 kGy. (See 21CFR 179.26 Irradiation in the Production, Processing and Handling of Food.) 1.3 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard. 1.4 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.

Standard Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other Microorganisms

NY/T 713-2003 香草兰豆荚中香兰素的测定

本标准规定了属于 Vanitla ragraxs(Salisbury) Ames 和 sym. Vanilla ztanifolia Andrews 种的 香草蘭中香蘭素测定方法。 本标准适用于香草蘭豆其、切段和粉末中香蘭素的测定。本标准不适用于香草蘭豆莢抽提物中香 兰素的测定 。 本标准描述了分析香兰素的三个分析方法: a) 高效液相色譜法; b) 紫外分光光度法， c) 气相色谱法。

Determination of vanillin in vanilla pods

ISO/TS 3632-1:2003 藏红花.第1部分:规范

This part of ISO/TS 3632 sets the specifications for saffron obtained from Crocus sativus L. flowers. It is applicable to saffron in both of the following forms: — whole and cut filaments as a loose, supple, elastic and hygroscopic mass of filaments; — powder. NOTE Test methods for saffron are given in ISO/TS 3632-2.

Saffron (Crocus sativus L.) - Part 1: Specification

ISO 8898:2003 香橙柑油

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

Oil of mandarin petitgrain (Citrus reticulata Blanco)

ISO/TS 3632-2:2003 藏红花.第2部分:试验方法

This part of ISO/TS 3632 specifies methods for the analysis of saffron obtained from Crocus sativus L. flowers. It is applicable to saffron in both of the following forms: — whole and cut filaments as a loose, supple, elastic and hygroscopic mass of filaments; — powder. NOTE The specifications for saffron are given in ISO/TS 3632-1.

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

DIN 10234:2003 佐料和辛辣佐料分析.红灯笼辣椒粉、红灯笼辣椒油、红辣椒粉和红辣椒油的辣椒素含量测定.高效液相色谱法(HPLC)

The document specifies a routine-method for the determination of capsaicinoides of powdered paprika and paprika oleoresins by HPLC. The method is applicable to the determination of capsaicinoid contents of more than 10 microgram per gram. If the sample extracts have been diluted correspondingly the method may be suitable for the determination of powdered chillies and chillie oleoresins also.

Analysis of spices and condiments - Determination of capsaicinoid content of powdered paprika, paprika oleoresins, powdered chillies and chillie oleoresins - Method using high performance liquid chromatography (HPLC)

ISO 7358:2002 全部或部分在香柠檬烯中稀释的香柠檬油、柠檬油、香橼油和莱姆酸橙油.用高压液相色谱法测定香柠檬烯的含量(HPLC)

This International Standard specifies a high-pressure liquid chromatographic (HPLC) method, ustng either an internal standard or external standard, for the determination of the bergapten content in oil of bergamot [Citrus aurantium ssp. bergamia (Risso et Poit.) Wight et Arn. ex Engl.], in oil of temon [Citrus limon (L.) Burm. f.], in oil of citron (Citrus bigaradia Risso), and in oil of lime [Citrus aurantifolia (Christm.) Swingle and Citrus latifolia Tanaka], all of them fully or partially reduced in bergapten. For essential oils having a bergapten content greater than or equal to a mass fraction of 0,001 %, the internal standard method is applicable. For essential oils having a bergapten content between a mass fraction of 0,000 1 % and 0,001 %, the external standard method is applicable.

Oils of bergamot, lemon, citron and lime, fully or partially reduced in bergapten - Determination of bergapten content by high-pressure liquid chromatography (HPLC)

ISO 6577:2002 整个或碎的肉豆蔻及整个或碎片的豆蔻干皮.规范

This International Standard specifies requirements for nutmeg, whole or broken, and for mace, whole or in pieces, obtained from the nutmeg tree (Myristica fragrans Houtt.) for wholesale commercial purposes. NOTE As nutmeg and mace are obtained from the same plant, it was considered preferable to give the specifications for these two spices in one International Standard. It is not applicable to Papua-type nutmeg and mace (Myristica argentea Warburg). Recommendations relating to storage and transport conditions are given in annex A.

Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) - Specification

ISO 3848:2001/cor 1:2002 爪哇香茅油.技术勘误1

This is Technical Corrigendum 1 to ISO 3848-2001 (Oil of citronella, Java type )

Oil of citronella, Java type; Technical Corrigendum 1

NF V32-077*NF ISO 11162:2002 盐水中的胡椒粒.规范和试验方法

Peppercorns (Piper nigrum L.) in brine - Specifications and test methods.

ISO 3520:1998/cor 1:2002 香柠檬油,意大利型.技术勘误1

This is Technical Corrigendum 1 to ISO 3520-1998 (Oil of bergamot [Citrus aurantium L. subsp. Bergamia (Wight et Arnott) Engier], Italian type)

Oil of bergamot (Citrus aurantium L. subsp. bergamia (Wight et Arnott) Engler), Italian type; Technical Corrigendum 1

SN/T 0735.17-2001 出口芳香油、单离和合成香料樟脑含量的测定(重量法)

Essential oils,perfumery isolates and synthetics for export.Determination of camphor content (Weighing)

SN/T 1002-2001 进出口桂皮检验规程

Method for the inspection of cassia for import and export

SN/T 0998-2001 出口月见草油检验方法

Method for the determination of evening primrose oil for export

DIN 10236:2001 香料和调味品分析.真空炉干燥法测定辣椒和洋葱类及干燥蔬菜质量损失

The document specifies a method for the determination of loss in mass, under reduced pressure, of capsicum and allium species and of dried vegetables. For the determination of water contents in all other spices the distillation method according to DIN 10229 may be used.

Analysis of spices and condiments - Determination of loss in mass of capsicum and allium species and of dried vegetables by vacuum oven drying

ISO 17494:2001 芳香植物提取液、调味剂和加香化合物 乙醇含量的测定 填充和毛细管蒸馏塔上的气相色谱法

This International Standard describes a method for determining the ethanol content in aromatic extracts and flavouring and perfuming compounds by gas chromatography, either on a packed column or a capillary column. The method is applicable to those products having presumed ethanol contents over 0,5 %.

Aromatic extracts, flavouring and perfuming compounds - Determination of ethanol content - Gas chromatographic method on packed and capillary columns

DB50/T 44-2001 无公害蔬菜茄果类生产技术规范

本标准规定了无公害蔬菜茄果类产地环境条件、荏口安排、栽培技术、肥料施用技术、病虫害防治技术；本标准适用于重庆市无公害蔬菜茄果类的生产。

Technical specifications for the production of pollution-free vegetables and solanaceous fruits

NY/T 455-2001 胡椒

本标准规定了黑胡椒和白胡椒的定義、质量和分級要求.试验方法以及包装标志、贮存和运输。 本标准适用于黑胡椒和白胡椒的质量評定及其貿易。本标准不适用于未加工或半加工的黑胡椒的 质量评定及其贸易。

Pepper

BS ISO 8432:2001 香精油.高效液相色谱分析法.一般方法

Liquid chromatography is a method of separation based on the phenomena of adsorption, partition, ion exchange and/or exclusion. It enables a small quantity of aromatic essential oil or other raw materials for the perfume industry to be analysed on a chromatographic column with an appropriate packing and under appropriate conditions, the possible identification of the different constituent and the quantitative determination of specific compounds by measuring the area or height of their peaks. Details of the method are described.

Essential oils - Analysis by high performance liquid chromatography - General method