67.220.10 香料和调料 标准查询与下载

GOST ISO 6539-2016 香料. 肉桂(锡兰肉桂). 规格

Spices. Cinnamon (Cinnamomum zeylanicum Blume). Specification

GOST ISO 973-2016 香料. 多香果(甜胡椒) [Pimenta dioica (L.) Merr.]全草和碎末. 规格

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

GOST ISO 2254-2016 香料. 丁香全草和碎末(粉状). 规格

Spices. Cloves, whole and ground (powdered). Specification

GOST ISO 6571-2016 香料, 调味品和草药. 挥发油含量的测定 (水蒸气蒸馏法)

Spices, condiments and herbs. Determination of volatile oil content (hydrodistillation method)

DB44/T 1746-2015 粉状鱼类调味基料加工技术规范

本标准规定了粉状鱼类调味基料加工企业的基本条件、加工技术要点、生产记录管理的技术要求。 本标准适用于以鱼类或其加工副产物为原料，经绞碎、酶解、分离、浓缩、干燥、包装加工而成粉状鱼类调味基料产品的加工。

Technical specification for processing powdery fish seasoning base material

GSO ISO 10620:2015 马郁兰 规格

Specifies requirements for dried sweet marjoram (Origanum majorana L.) both as bunches (bouquets) and as rubbed. Recommendations relating to the conditions of storage and transport are given in annex A.

Dried sweet marjoram (Origanum majorana L.) -- Specification

GSO ISO 6574:2015 芹菜籽（ApiumgravolensLinnaeus） 规格

This International Standard specifies requirements for whole celery seed1)(Apium graveolens Linnaeus) for use as a spice. It does not apply to seeds used for agricultural purposes. Recommendations relating to storage and transport conditions are given in the annex.

Celery seed (Apium graveolens Linnaeus) -- Specification

GSO ISO 7377:2015 杜松 (Junipers communis Linnaeus) 规格

This International Standard specifies requirements for whole juniper berries (Juniperus communis Linnaeus). Recommendations relating to storage and transport conditions are given in annex B.

Juniper berries (Juniperus communis Linnaeus) -- Specification

GSO ISO 3588:2015 香辛料和调味品 研磨细度的估算 手工过筛法（参考法）

This International Standard specifies a reference method for the determination of the degree of fineness of grinding of spices and condiments, by hand sieving to obtain the distribution of particle sizes in the sample. NOTES 1 An International Standard on determination of fineness of grinding by machine sieving is in preparation. 2 International Standard ISO 2591 sets out general principles regarding test sieving. However, because some spices have special properties, the specification of certain details has been considered necessary in this case. Moreover, further detailed instructions relating to the sieving of particular spices may be found in the relevant International Standards giving specifications for these products.

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

GSO ISO 10622:2015 胶囊和种子中的大豆蔻（Amomium spreadatium ruxb） 规格

This International Standard specifies requirements for large cardamom as capsules and seeds (Amomum subulatum Roxb.). Recommendations relating to storage and transport are given in annex A.

Large cardamom (Amomum subulatum Roxb.), as capsules and seeds -- Specification

GSO ISO 7541:2015 辣椒粉（粉） 天然色素总含量的估算

This International Standard specifies a method for the determination of the total natural colouring matter content of ground (powdered) paprika.

Ground (powdered) paprika -- Determination of total natural colouring matter content

GSO ISO 6538:2015 决明子 中国型 印度尼西亚型和越南型[香樟（NICE）或肉桂（NICE）盛开 阴香（C.G. NICE）盛开和肉桂NICE] -规格

This International Standard specifies requirements for cassia (Chinese type, Indonesian type and Vietnamese type), in quills, whole, in pieces or ground (powdered), which is the bark of the trees Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume and Cinnamomum loureirii Nees. Recommendations relating to storage and transport conditions are given in annex A. NOTE — Requirements for Sri Lankan type cinnamon, Seychelles type cinnamon and Madagascan type cinnamon are given in ISO 6539.1

Cassia, Chinese type, Indonesian type and Vietnamese type [Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume and Cinnamomum loureirii Nees] -- Specification

GSO ISO 973:2015 多香果（多香果）[Pimenta dioica (L.) Merr.] 整个或磨碎的 规格

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

GSO ISO 7928-2:2015 野生百里香 规格 第2部分：夏季野生百里香 (Saturiga hortensis Linnaeus)

This part of ISO 7928 specifies the requirements of summer savory (Satureja hortensis Linnaeus) in the form of — sprigs, and — whole or broken leaves. It is not applicable to winter savory (Satureja montana Linnaeus) which forms the subject of ISO 7928-1. Recommendations relating to storage and transport conditions are given in annex A, for information.

Savory -- Specification -- Part 2: Summer savory (Satureja hortensis Linnaeus)

GSO ISO 7926:2015 干龙蒿（Artemisia draconicula Linnaeus） 规格

This International Standard specifies the requirements of dehydrated tarragon (Artemisia dracunculus Linnaeus) (methylchavicol type1)) in the form of whole or cut leaves and powder. It does not apply to the elemicin-sabinene-type tarragon. Recommendations relating to storage and transport conditions are given in annex A for information.

Dehydrated tarragon (Artemisia dracunculus Linnaeus) -- Specification

GSO ISO 7542:2015 研磨（粉状）辣椒粉（Capsicum annuum Linnaeus） 显微镜检查

This International Standard describes the morphological and anatomical structure of paprika (Capsicum annuum Linnaeus) and specifies a method for the microscopical examination of ground (powdered) paprika.

Ground (powdered) paprika (Capsicum annuum Linnaeus) -- Microscopical examination

GSO ISO 7928-1:2015 野生百里香 规格 第1部分：冬季百里香 (Saturiga montana Linnaeus)

This part of ISO 7928 specifies the requirements of winter savory (Satureja montana Linnaeus) in the form of — sprigs, and — whole or broken leaves. It is not applicable to summer savory (Saturejahortensis Linnaeus) which forms the subject of ISO 7928-2. Recommendations relating to storage and transport conditions are given in annex A, for information.

Savory -- Specification -- Part 1: Winter savory (Satureja montana Linnaeus)

GSO ISO 5563:2015 干薄荷 (Menta piperita Linnaeus) 规格

This International Standard specifies requirements for dried leaves, or broken or rubbed dried leaves, of peppermint. The term "dried mint" includes dehydrated mint, i.e. artificially dried mint. It does not apply to dried mint (spearmint), for which requirements are given in ISO 2256. The recommended procedure for identifying leaves of Mentha rubra Hudson is given in annex A, a method for the detection of carvone is given in annex B and recommendations relating to storage and transport conditions are given in annex C.

Dried peppermint (Mentha piperita Linnaeus) -- Specification

GSO ISO 972:2015 辣椒粉和红辣椒 整个或磨碎的（粉） 规格

This International Standard specifies requirements for chillies and capsicums in the whole or ground (powdered) form. Two main species of capiscum, Capsicum annuum L. and C. frutescens L., and their sub-species C. chinense, С. pubescens and C. pendulum are covered. This International Standard does not apply to "chili powder" (see also note under 4.2) and paprika (see ISO 7540). Recommendations relating to conditions of storage and transport are given in annex B.

Chillies and capsicums, whole or ground (powdered) -- Specification

GSO ISO 11027:2015 辣椒和辣椒树脂胡椒碱含量的测定高效液相色谱法

This International Standard specifies a method for the determination, by high-performance liquid chromatography, of the piperine content of peppers (Piper nigrum Linnaeus), whole or powdered, as well as their extracts (oleoresins). This method enables the separation and, if necessary, the determination of the other alkaloids of pepper (isochavicine, isopiperine and piperittin).

Pepper and pepper oleoresins -- Determination of piperine content -- Method using high-performance liquid chromatography