X44 食用香料 标准查询与下载

BS ISO 212:2000 香精油.取样

Essential oils - Sampling

BS ISO 3218:2000 香精油.命名原则

To distinguish essential oils from fixed oils, the expression "oil of ..." shall be used. The commonly accepted trivial name of the plant shall follow these words. When no trivial name exists, the complete botanical name shall be used instead. If more than one part of the plant can be used for the extraction of essential oil, the name of the part employed shall follow the trivial name of the plant. If necessary the name of the country or area the plants are coming from shall precede the trivial name and the method used for obtaining the essential oil shall be indicated after a comma at the end of the title. Examples for English and French nomenclature are given.

Essential oils - Principles of nomenclature

PD ISO/TR 210:2000 香精油.包装、状态调节和储存的一般规则

Essential oils. General rules for packaging, conditioning and storage

PD ISO/TR 211:2000 香精油.容器加标签和作标记的一般规则

Essential oils. General rules for labelling and marking of containers

BS ISO 4720:2000 香精油.命名

This International Standard gives a list of the botanical names of plants used for the production of essential oils, together with the common names of the essential oils in English and French. An alphabetical index of common names of essential oils in English and French is included.

Essential oils - Nomenclature

BS PD ISO/TR 211:1999 香精油.容器加标签和作标记的一般规则

Essential oils. General rules for labelling and marking of containers

BS PD ISO/TR 210:1999 香精油.包装、状态调节和储存的一般规则

Essential oils. General rules for packaging, conditioning and storage

BS ISO 3218:1976 香精油.命名原则

This International Standard lays down the principles to be adopted for deriving the English and French names of essential oils.

Essential oils - Principles of nomenclature

DIN 10229:2000 香料和调味品的分析.水分含量的测定.雾沫法

Analysis of spices and condiments - Determination of moisture content - Entrainment method

ISO 5565-2:1999 香子兰 香子兰香料 第2部分:试验方法

This part of ISO 5565 specifies test methods for the analysis of vanilla belonging to the species Vanilla fragrans (Salisbury) Ames, syn. Vanilla planifolia Andrews. This part of ISO 5565 is applicable to vanilla in pods, cut in bulk, and in the form of powder. It is not applicable to vanilla extracts. Three test methods for the analysis of vanilla are described in this part of ISO 5565: a) the determination of moisture content in vanilla pods and powder (4.1); b) the determination of vanillin, vanillic acid, 4-hydroxybenzaldehyde and 4-hydroxybenzoic acid by high-performance liquid chromatography (4.2); c) the determination of vanillin content by an ultraviolet spectrometric method (4.3). NOTE Specifications for vanilla are given in ISO 5565-1.

Vanilla [Vanilla fragrans (Salisbury) Ames] - Part 2: Test methods

ISO 5565-1:1999 香子兰 香子兰香料 第1部分:规格

This part of ISO 5565 specifies requirements for vanilla belonging to the species Vanilla fragrans (Salisbury) Ames, syn. Vanilla planifolia Andrews. This part of ISO 5565 is applicable to vanilla in pods, bulk, cut or in the form of powder. It is not applicable to vanilla extracts. NOTE This vanilla is commonly known under the names associated with its geographic origin, namely Bourbon (from Madagascar, Comores and Reunion), Indonesian, Mexican, Tongan, Indian, Chinese and Ugandan vanilla.

Vanilla [Vanilla fragrans (Salisbury) Ames] - Part 1: Specification

ISO 7925:1999 干牛至 整叶或碎叶 规范

This International Standard specifies requirements for processed or semi-processed dried oregano leaves of Origanum genus, species and sub-species, excluding Origanum majorana, in the whole or ground (powdered) form. WARNING — There is a product marketed under the name "Origano, Mexican type" which does not come from the Origanum genus, but from the Lippia (Verbenaceae family). Do not mistake this product for the Origanum species which is specified in this International Standard. Recommendations relating to storage and transport conditions are given in annex A, for information. note: 1) Also known as "wild marjoram".

Dried oregano (Origanum vulgare L.) - Whole or ground leaves - Specification

ISO 973:1999 整的或磨碎多香果(众香子) 规范

This International Standard specifies requirements for pimento or allspice [Pimenta dioica (L.) Merr.], whole or ground. Recommendations relating to storage and transport conditions are given in annex A.

Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground - Specification

DIN 10235:1999 胡椒和胡椒油树脂.胡椒碱含量的测定.高效液相色谱法

The document specifies a method for the determination of piperine content of pepper. It is used a HPLC-method for the determination of pepper and of pepper oleoresins. This method enables a separation and, if necessary, the determination of the other alkaloids of pepper (isochavicine, isopiperine and piperittin).#,,#

Pepper an pepper oleoresins - Determination of piperine content - Method using high-performance liquid chromatography (HPLC)

ISO 3215:1998 印尼肉豆蔻油

This International Standard specifies certain characteristics of the oil of nutmeg, Indonesian type (Myristica fragrans Houtt.), in order to facilitate assessment of its quality.

Oil of nutmeg, Indonesian type (Myristica fragrans Houtt.)

ISO 3528:1997/Cor 1:1998 意大利桔子油 技术勘误1

This is Technical Corrigendum 1 to ISO 3528-1998 (Oil of mandarin, Italian type (Citrus reticulata Blanco) )

Oil of mandarin, Italian type (Citrus reticulata Blanco); Technical Corrigendum 1

ISO 10621:1997 脱水鲜胡椒 规范

This International Standard specifies the requirements for dehydrated green pepper (Piper nigrum L.). Recommendation relating to conditions of storage and transport are given in annex A.

Dehydrated green pepper (Piper nigrum L.) - Specification

ISO 3528:1997 意大利桔子油

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

Oil of mandarin, Italian type (Citrus reticulata Blanco)

ISO 3516:1997 芫荽果油

This International Standard specifies certain charac-teristics of the oil of coriander fruits (Coriander sativum L.), in order to facilitate assessment of its quality.

Oil of coriander fruits (Coriandrum sativum L.)

ISO 3216:1997 中国肉桂油

This International Standard specifies certain charac-teristics of the oil of cassia, Chinese type (Cinnamomum aromaticum Nees, syn. Cinnamomum cassia Nees ex Blume), in order to facilitate assessment of its quality.

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