X66;X44 标准查询与下载

GB/T 21725-2008 天然香辛料.分类

本标准规定了天然香辛料的分类原则和分类编号，并给出了天然香辛料的分类表。 本标准适用于天然香辛料的生产、科研、教学、贸易、检验及其他有关领域。

Natural spices.Classification

DIN EN ISO 948:2009 香料和调味品取样(ISO 948-1980).德文版本EN ISO 948-2009

This International Standard specifies a method of sampling spices and condiments.

Spices and condiments - Sampling (ISO 948:1980); German version EN ISO 948:2009

BS 4585-3:1998 香料和调味品的测试方法 总灰分的测定

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

Methods of test for spices and condiments. Determination of total ash

BS 7087-28:1997 食品即用香草和香料.干龙蒿规范(整体和研磨)

This Part of BS 7087 specifies requirements for the dried leaves of tarragon (Artemisia dracunculus Linnaeus) and sub-species/varieties thereof, a perennial herbaceous plant of the large sub-genus Artemisia of the Anthemideae of the order Compositae. There are two varieties in commercial use sharing the same botanical taxa but having quite different characteristics. They are in order of importance: a) French or German type tarragon that has a strong aromatic flavour indicative of aniseed, that is the favoured variety for culinary use; and b) Russian type tarragon, a coarser taller plant with a harsher flavour. NOTE. Annex A provides information on the differences that enable these species to be identified. This Part of BS 7087 also specifies requirements for dried ground tarragon derived from the whole tarragon leaves conforming to this standard. Additional information on further requirements that may be specified in purchase contracts is given in annex C.

Herbs and spices ready for food use - Specification for dried tarragon (whole and ground)

BS 4585-6:1992 香料和调味品试验方法.第6部分:非挥发性乙醚萃取物测定

This Part of BS 4585 describes a method for the determination of the non-volatile ether extract of spices and condiments. For the calculation, the moisture content of the material is determined in accordance with BS 4585 : Part 2.

Methods of test for spices and condiments - Determination of non-volatile ether extract

BS 4585-4:1988 香料和调味品试验方法.第4部分:醇溶萃取物测定

Extraction with ethanol, filtration, drying and weighing.

Methods of test for spices and condiments - Determination of alcohol-soluble extract

BS 4585-1:1983 香料和调味品试验方法.第1部分:杂质测定

Method involves manual separation of extraneous matter and is, therefore, applicable mainly to whole and broken spices.

Methods of test for spices and condiments - Determination of extraneous matter

BS 4540-2:1982 香料和调味品取样.第2部分:分析用研碎样品制备方法

Gives details of the apparatus, procedure and sample container.

Sampling of spices and condiments - Method for preparation of a ground sample for analysis