X10;B30 标准查询与下载

ISO 1956-2:1989 水果和蔬菜 形态和结构术语 第2部分

Consists of two parts. Gives an illustrated survey of 27 species. For each the botanical name is given first, followed by the common name in English, French and Russian. Includes, in addition, alphabetical indices in the three languages.

Fruits and vegetables; morphological and structural terminology; part 2

ISO 5522:1981 水果、蔬菜及其制品 二氧化硫总含量的测定

The method consists in acidifying and heating a test portion, entraining, in a current of nitrogen, the gas liberated, absorbing and oxidizing the gas by bubbling it through a neutral, dilute hydrogen peroxide solution, then determining the sulphuric acid thus formed using standard volumetric sodium hydroxide solution. Verification of the determination is described in the annexes A and B, respectively.

Fruits, vegetables and derived products; Determination of total sulphur dioxide content

ISO 5520:1981 水果、蔬菜及其制品 总灰分和水溶性灰分的碱度的测定

After incineration of the product at 525 +/- 25 degrees centigrade the method consists in a) in the case of total ash: addition of an excess of standard volumetric sulphuric acid solution and back titration with standard volumetric sodium hydroxide solution, b) in the case of water-soluble ash: extraction of the ash with hot water and neutralization of the aqueous extract with standard volumetric sulphuric acid solution.

Fruits, vegetables and derived products; Determination of alkalinity of total ash and of water-soluble ash

ISO 5521:1981 水果、蔬菜及其制品 二氧化硫检出的定性法

The method is applicable to products having contents of 2 mg or more per kilogram. It consists in acidification of a test portion and decolourizing by the liberated gas of a starch indicator paper previously coloured blue by a trace of iodine vapour.

Fruits, vegetables and derived products; Qualitative method for the detection of sulphur dioxide

ISO 5516:1978 水果、蔬菜及其制品 分析前有机物的分解 灰化法

This International Standard specifies a method for the decomposition of the organic matter in fruits, vegetables or derived products by ashing, prior to the analysis of their mineral (metal) content.

Fruits, vegetables and derived products; Decomposition of organic matter prior to analysis; Ashing method

ISO 5519:1978 水果、蔬菜及其制品 山梨酸含量的测定

The method consists in homogenizing the product, followed by quantitative entraining, by steam, of the acid present in a test portion, determination of the acid in the destillate obtained, either by spectrophotometry in the ultra-violet range (technique A) or by measuring by photocolorimetry or by spectrophotometry the pink colour obtained after oxidation by chromic acid and then treatment with thiobarbituric acid (technique B).

Fruits, vegetables and derived products; Determination of sorbic acid content

ISO 5517:1978 水果、蔬菜及其制品 铁含量的测定 1,10-菲啰啉光谱法

The method consists in decomposing the organic matter, followed by reduction of trivalent iron by hydroxyammonium chloride, forming, in a buffered medium, of the stable iron(II)/1,10 phenanthroline complex, and photometric measuring of the red-coloured complex at a wavelength of 508 nm.

Fruits, vegetables and derived products; Determination of iron content; 1,10- Phenanthroline photometric method

ISO 5518:1978 水果、蔬菜及其制品 苯甲酸含量的测定 分光光度法

The method consists in homogenizing the product, followed by dilution and acidification of a test portion, extraction of the acid by diethyl ether, then alkaline re-extraction of this acid and purifying by oxidation using acidified potassium dichromate, determination of the acid with a suitable spectrophotometer. The method cannot be applied in the presence of p-chlorobenzoic acid and cinnamic acid, respectively.

Fruits, vegetables and derived products; Determination of benzoic acid content; Spectrophotometric method