X40 食品添加剂与食用香料综合 标准查询与下载

ISO 3589:1975/Amd 1:1982 组合机床通用部件 整体导轨立柱 修改1

Page 1, clause 2.1: Delete the existing text and substitute the following. "The dimensions laid down for the length of the saddle may be decreased by one step using values from the R10 series of preferred numbers."

Modular units for machine tool construction; integral way columns; amendment 1

ISO 2825:1981 香料和调味品 分析用粉状样品的制备

Basis for this method is the laboratory sample obtained by the method specified in ISO 948. The principle of determination consists in grinding the laboratory sample, which has been previously mixed, to obtain particles of the size specified in the International Standard appropriate to the spice or condiment concerned or, if not so specified, to obtain particles of size approximately 1 mm.

Spices and condiments; Preparation of a ground sample for analysis

ISO 875:1981 香精油.与乙醇混溶性的评定

Essential oils; Evaluation of miscibility in ethanol

ISO 939:1980 香料和调味品 含水量的测定 雾沫法

Specifies a method consisting in determining the amount of water entrained by azeotropic distillatiom, using an organic liquid immiscible with water, and collected in a graduated tube. Lists the apparatus to be used and describes sampling, procedure, expression of results and the details to be included in the test report. An example of an entrainment distillation apparatus is given in an annex.

Spices and condiments; Determination of moisture content; Entrainment method

ISO 941:1980 香料和调味品 冷水可溶性萃取物的测定

Specifies a method based on the extraction of a test portion with cold water, filtration, drying of the extract obtained and weighing. 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 cold water-soluble extract

ISO 929:1980 香料和调味品.水不溶性灰分的测定

Describes a method consisting in extraction the total ash, filtering through ashless filter paper, igniting and weighing the residue. Lists the apparatus to be used and describes procedure, expression of results and the details to be included in the test report.

Spices and condiments; Determination of water-insoluble ash

ISO 928:1980 香料和调味品.总灰分的测定

Spices and condiments; Determination of total ash

ISO 948:1980 香料和调味品 取样

Contains information on the apparatus required, constitution of lots, the method of taking increments, bulk samples, laboratory samples, packing and labelling of samples, storage and despatch of samples, and the data to be included in the sampling report.

Spices and condiments; Sampling

ISO 930:1980 香料和调味品.酸不溶性灰分的测定

Spices and condiments; Determination of acid-insoluble ash

ISO 940:1979 香料和调味品.醇不溶性萃取物的测定

Specifies a method based on the extraction of a test portion with ethanol, filtration, drying of the extract obtained and weighing. Lists the apparatus to used and describes sampling, procedure, expression of results and the detail to be included in the test report.

Spices and condiments; Determination of alcohol-soluble extract

ISO 3588:1977 香料和调味品 研磨细度的测定 手工筛分法(参照法)

Defines the procedure to be used to obtain the distribution of particles in a sample. Details the apparatus, the procedure, and the presentation of results. The properties of ground spices relevant to sieving are listed in an annex.

Spices and condiments; Determination of degree of fineness of grinding; Hand sieving method (Reference method)

QB 1412-1991 食品添加剂 焦糖色素（亚硫酸铵法）

Food additive caramel coloring (ammonium sulfite method)