X40 食品添加剂与食用香料综合 标准查询与下载

QB 1953-1994 食品添加剂 枣子酊

本标准规定了枣子酊的技术要求、试验方法和检验规则等内容。 本标准适用于以红枣为原料用乙醇浸提、浓缩而制得的枣子酊。该产品主要用于调配食用香精和烟用香精。

Food Additive Jujube Tincture

QB 1581-1992 食品添加剂 异麦芽酮糖

本标准规定了食品添加荆异麦芽酮糖的产品分类、技术要求、试验方法、检验规则、标志、包装、运输、贮存。 本标准适用于以优质白砂糖溶液，经α-葡基转移酶转化，再经浓缩、结晶、分离而成的异麦芽酮糖，在食品工业中作为甜味剂。

Food Additive Isomaltulose

QB 1467-1992 食品添加剂 羟基香茅醛

本标准规定了羟基香茅醛的技术要求、试验方法、检验规则和标志、包装、运输、贮存的要求。 本标准适用于从爪哇型香茅油或柠像按叶油经精馏提取的天然香茅醛，再经水合作用而制得的羟基香茅醛。

Food Additive Hydroxycitronellal

QB/T 1118-1991 L-天门冬氨酸

本标准规定了L-天门冬氨酸的技术要求、试验方法、检验规则和标志、包装、运输、贮存。 本标准适用于发酵法、酶法生产制得的L-天门冬氨酸。

L-Aspartic Acid

QB/T 1035.3-1991 食品添加剂 三聚磷酸钠 氟化物含量的测定

Determination of fluoride content of food additive sodium tripolyphosphate

QB/T 1035.1-1991 食品添加剂 三聚磷酸钠 重金属（以铅计）含量的测定

Determination of content of food additive sodium tripolyphosphate heavy metal (calculated as lead)

QB/T 1036-1991 工业用三聚磷酸钠（包括食品工业用）氯化物含量的测定 电位滴定法

Potentiometric titration method for determination of chloride content in sodium tripolyphosphate for industrial use (including for food industry)

QB/T 1035.2-1991 食品添加剂 三聚磷酸钠 砷含量的测定

Determination of arsenic content in food additive sodium tripolyphosphate

NF V59-204:1988 骨胶原.矿物质的测定.灰分

Collagenes. Determination of mineral matter. Ash.

NF V59-203:1988 骨胶原.干物质的测定.脱水重量的损失

Collagenes. Determination of the dry matter. Loss on drying.

NF V59-202:1988 骨胶原.氮含量的测定

Collagenes. Determination of the nitrogen content.

NF V59-201:1988 骨胶原.羟基脯氨酸含量的测定

Collagenes. Determination fo hydroxyproline content.

ARMY A-A-50027 B-1988 电肉品嫩化剂

The General Services Administration has authorized the use of this commercial item description in preference to Military specification MIL-M-17312.

MEAT TENDERIZER, ELECTRIC

ISO 6571:1984 香料、调味品和香草 挥发油含量的测定

Describes a method the principle of which consists in distilling an aqueous suspension of the product and collecting the distillate in a graduated tube containing a measured volume of xylene to fix the volatile oil. After separation of the organic from the aqueous phases the total volume of the organic phase is read and the volatile oil content is calculated after deduction of the volume of xylene. The test parameters for different spices, condiments and herbs are indicated in an annex.

Spices, condiments and herbs; Determination of volatile oil content

ISO 676:1982 香料和调味品.名称表.第1表,三种语言版

Spices and condiments; Nomenclature; First list Trilingual edition

ISO 927:1982 香料和调味品 杂质含量的测定

Specifies a method based on the physical separation and weighing of the extraneous matter in a test portion. Lists the apparatus to be used and describes sampling, procedure, expression of results and the details to be included in the test report.

Spices and condiments; Determination of extraneous matter content

ISO 1208:1982 香料和调味品 污物的测定

Specifies a method for quantitative determination consisting in washing the product with chloroform, examining the washings for heavy filth and sand, washing the product with water and agitating it with light petroleum. After the light filth has collected at the interface between the liquids after separation, it is transferred to a filter paper and microscopically examined for contaminants.

Spices and condiments; Determination of filth

NF V59-003:1982 食用明胶水分和灰分的测定

Gélatine alimentaire - Détermination de l'humidité et des cendres

NF V59-004:1982 食用明胶 二氧化硫含量的测定

Gélatine alimentaire - Détermination de la teneur en dioxyde de soufre

NF V59-002:1982 食用明胶 取样

Gélatine alimentaire - Échantillonnage