X40 食品添加剂与食用香料综合 标准查询与下载

QB/T 2796-2006 食品添加剂 丁酸

food additive butyric acid

DB46/T 53-2006 无公害食品 泡椒生产技术规程

本标准规定了无公害泡椒的术语定义、产地环境要求及生产技术管理措施。本标准适用于海南省泡椒无公害生产。

Technical Regulations for the Production of Pollution-free Food Pickled Pepper

DLA A-A-20100 C-2002 使糕饼松脆的化合物

This Commercial Item Description (CID) covers shortening compounds, packed in commercially acceptable containers, suitable for use by Federal, State, local governments, and other interested parties; and as a component of operational rations.

SHORTENING COMPOUNDS

ISO 709:2001 精油 酯值的测定

This International Standard specifies a method for the determination of the ester value of an essential oil. This method is not applicable to essential oils containing lactones or an appreciable proportion of aldehydes.

Essential oils - Determination of ester value

HG 2920-2000 食品添加剂 磷酸氢二钠

本标准规定了食品添加剂磷酸氢二钠的要求、试验方法、检验规则及标志、标签、包装、运输、贮存。 本标准适用于食品添加剂磷酸氢二钠，在食品加工中作为品质改良剂。

Food Additive Disodium Hydrogen Phosphate

DLA A-A-20329 A-2000 脱水汤用混合物

This Comercial Item Description (CID) covers quick-cooking, instant, and slowcooking dehydrated soup mixes, packed in commercially acceptable containers, suitable for use by Federal, State, local govemments, and other interested parties; and as a component of operational rations.

SOUP MIXES, DEHYDRATED

ASTM E1083-00(2006) 红辣椒热量的感官评定标准试验方法

This test provides quick and accurate ratings for the sensory heat in ground red peppers ranging from 10 000 to 70 000 scoville heat units. Sensory results from this test method correlate highly (r = 0.94) with results from high pressure liquid chromatography; making the two methods substitutable.6 1.1 This test method describes standardized procedures for the sensory evaluation of heat in ground red pepper ranging from 10 000 to 70 000 scoville heat units.1.2 This test method is intended as an alternative to the Scoville Heat Test, but results can be expressed in scoville heat units (SHU).1.3 This test method does not apply for oleoresin capsicums, low-heat chili peppers, or chili powder.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. Specific hazards statements are given in Section .

Standard Test Method for Sensory Evaluation of Red Pepper Heat

ASTM E1083-00e1 红辣椒热量的感官评定标准试验方法

1.1 This test method describes standardized procedures for the sensory evaluation of heat in ground red pepper ranging from 10 000 to 70 000 scoville heat units.1.2 This test method is intended as an alternative to the Scoville Heat Test, but results can be expressed in scoville heat units (SHU).1.3 This test method does not apply for oleoresin capsicums, low-heat chili peppers, or chili powder.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. Specific hazards statements are given in Section .

Standard Test Method for Sensory Evalution of Red Pepper Heat

ASTM E1083-00 红辣椒热量的感官评定标准试验方法

1.1 This test method describes standardized procedures for the sensory evaluation of heat in ground red pepper ranging from 10000 to 70000 scoville heat units. 1.2 This test method is intended as an alternative to the Scoville Heat Test, but results can be expressed in scoville heat units (SHU). 1.3 This test method does not apply for oleoresin capsicums, low-heat chili peppers, or chili powder. 1.4 This standard may involve hazardous materials, operations, and equipment. This standard does not purport to address all of the safety problems 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. Specific hazards statements are given in Section 8.

Standard Test Method for Sensory Evalution of Red Pepper Heat

ISO 875:1999 精油 乙醇中溶混度的评估

This International Standard specifies a method for the evaluation of the miscibility of essential oils with mixtures of ethanol and water of known ethanol content.

Essential oils - Evaluation of miscibility in ethanol

QB/T 3784-1999 食品添加剂 木糖醇酐单硬脂酸酯

本标准适用于由木糖醇或木搪醇母液与硬脂酸反应而成的木糖醇酐单硬脂酸酯，可用于食品作乳化剂、渗透剂、增稠剂。

Food Additive Xylitol Monostearate

ISO 930:1997 香料和调味品 酸不溶性灰分的测定

This International Standard specifies a method for the determination of acid-insoluble ash from spices and condiments.

Spices and condiments - Determination of acid-insoluble ash

ISO 928:1997 香料和调味品 总灰分的测定

This International Standard specifies a method for the determination of total ash from spices and condiments. 2 Normative references The following standards contain provisions which, through reference 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 948:1980, Spices and condiments — Sampling ISO 2825:1981, Spices and condiments — Preparation of a ground sample for analysis ISO 3696:1987, Water for analytical laboratory use — Specification and test methods

Spices and condiments - Determination of total ash

QB 2246-1996 食品添加剂 瓜尔胶

本标准规定了食品添加剂－瓜尔胶的技术要求、试验方法、检验规则以及关于包装、标志、贮存和运输的各项要求。 本标准适用于从热带豆科草本植物-瓜尔豆[Cyamopst ettagonoloba(L.)Taub.]种子经破碎，去其种皮、子叶(胚芽)后取其胚乳加工精制而成的天然植物胶。其主要成分为半乳甘露聚糖，在食品工业生产中用作增稠剂、稳定剂等。

Food Additive Guar Gum

QB 2245-1996 食品添加剂 蔗糖脂肪酸酯（无溶剂法）

本标准规定了蔗糖脂肪酸酯的技术要求、试验方法、检验规则、标志、包装、运输与贮存的各项要求。 本标准适用于采用无溶剂法，以蔗糖和食用油脂为主要原料经酯化而成的蔗糖脂肪酸酯。产品在食品工业中可作乳化剂用。

Food additive sucrose fatty acid ester (solvent-free method)

ISO 676:1995 香料和调味品 植物命名 两种语言版

Gives a non-exhaustive list of the botanical names and common names in English and French of plants or parts of plants used as spices or condiments. Replaces the first edition, which has been technically revised.

Spices and condiments - Botanical nomenclature

QB 2154-1995 食品添加剂.茶多酚

本标准规定了食品添加剂茶多酚的技术要求、试验方法、检验规则和标志、包装、运输、贮存等。 本标准适用于以茶叶(Camellia Sinensis.L )为原料，经提取而成的以儿茶素为主体的多酚类化合物，在食品工业中作为抗氧化剂。

Food Additive Tea Polyphenols

ISO 11178:1995 八角大茴香 规范

Specifies requirements for the dried fruits of the star anise tree (Illicium verum Hook. f.). Annex B gives recommendations relating to the conditions of storage and transport.

Star anise (Illicium verum Hook. f.) - Specification

QB 2078-1995 食品添加剂 甘草抗氧物

本标准规定了食品添加剂甘草抗氧物的技术要求、试验方法、检验规则和标志、包装、运输、贮存。 本标准适用于甘草(Radix Glycyrrhizae)的根经物理方法用有机溶剂提取精制所得的甘草抗氧物，在食品工业中作为油脂抗氧化剂，不得检出合成抗氧剂。

Food Additive Licorice Antioxidant

QB 2077-1995 食品添加剂 甘草酸—钾盐（甘草甜素单钾盐）

本标淮规定了食品添加剂甘草酸-钾盐的技术要求、试验方法、检验规则和标志、包装、运输、贮存。 本标准适用于以甘草(Radix Glycyrrhizac)为原料，经提取精制而得的甘草酸－钾盐，在食品工业中作为甜味剂。

Food Additive Glycyrrhizic Acid-Potassium Salt (Glycyrrhizin Monopotassium Salt)