67.220.10 香料和调料 标准查询与下载

BS ISO 3632-2:2010 香料.藏红花(Crocus sativus L.).试验方法

Spices. Saffron (Crocus sativus L.). Test methods

ISO 3632-2:2010 香料.藏红花(藏红花Crocus sativus L.).第2部分:试验方法

This part of ISO 3632 specifies test methods for dried saffron obtained from the Crocus sativus L. flower. It is applicable to saffron: a) filaments and cut filaments; b) powder.

Spices - Saffron (Crocus sativus L.) - Part 2: Test methods

LST EN ISO 2825:2010 香料和调味品 用于分析的研磨样品的制备（ISO 2825:1981）

Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981)

DS/EN ISO 7541:2010 磨碎（粉状）辣椒粉 天然色素总含量的测定

This International Standard specifies a method for the determination of the total natura1 colouring matter content of ground (powdered) Paprika.

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

DS/EN ISO 7540:2010 辣椒粉（Capsicum annuum L.） 规范

This International Standard defines the requirements for ground paprika.A method for the determination of the moisture content of ground paprika is given in Annex A.Recommendations relative to storage and transport conditions are given in Annex B. A list of terms used in different countries for paprika (Capsicum annuum L.) is given in Annex C.This International Standard is not applicable to ground chillies and capsicums.NOTE Specifications for ground chillies and capiscums are given in ISO 972.

Ground paprika (Capsicum annuum L.) - Specification

DIN EN ISO 2825:2010 香料和调料.分析用粉状样品的制备(ISO 2825-1981).德文版本EN ISO 2825-2010

Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981); German version EN ISO 2825:2010

DIN EN ISO 7540:2010 辣椒粉(辣椒Capsicum annuum L.).规范(ISO 7540-2006).德文版本EN ISO 7540-2010

This International Standard defines the requirements for ground paprika. A method for the determination of the moisture content of ground paprika is given in Annex A.

Ground paprika (Capsicum annuum L.) - Specification (ISO 7540:2006); German version EN ISO 7540:2010

BS EN ISO 7541:2010 辣椒粉.天然色素总含量的测定

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

LST EN ISO 7540:2010 辣椒粉（Capsicum annuum L.） 规范（ISO 7540:2006）

Ground paprika (Capsicum annuum L.) - Specification (ISO 7540:2006)

LST EN ISO 7541:2010 磨碎（粉状）辣椒粉 天然色素总含量的测定（ISO 7541:1989）

Ground (powdered) paprika - Determination of total natural colouring matter content (ISO 7541:1989)

NY/T 1886-2010 绿色食品.复合调味料

本标准规定了绿色食品复合调味料的术语和定义、产品分类、要求、试验方法、检验规则、标志、包装、运输和贮存。 本标准适用于绿色食品复合调味料，包括固态复合调味料、液态复合调味料和复合调味酱等产品。

Green food.Compound seasoning

DS/EN ISO 2825:2010 香料和调味品 用于分析的研磨样品的制备

This International Standard specifies a method of preparing a ground sample of spice or condiment for analysis, from a laboratory sample obtained by the method specified in IS0 948.

Spices and condiments - Preparation of a ground sample for analysis

DIN EN ISO 7541:2010 辣椒粉.天然色素总含量的测定

This Standard specifies a method for the determination of the natural colouring matter content of ground (powdered) paprika by the extraction ot the natural colouring matter content of ground paprika with acetone and measurement of the absorbance of the solution obtained using a spectrometer at a wavelength of 460 nm.

Ground (powdered) paprika - Determination of total natural colouring matter content (ISO 7541:1989); German version EN ISO 7541:2010

NF V32-176:2010 磨碎辣椒粉.总色素含量的测定

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

NF V32-166:2010 辣椒粉(灯笼椒Capsicum annuum L.).规范

Ground paprika (Capsicum annuum L.) - Specification.

BS EN ISO 2825:2010 香料和调料.分析用研磨样品的制备

This International Standard specifies a method of preparing a ground sample of spice or condiment for analysis, from a laboratory sample obtained by the method specified in IS0 948.

Spices and condiments - Preparation of a ground sample for analysis

DIN EN ISO 927:2010 香料和调味品.外来杂质和杂质含量的测定

This International Standard spedifies a general procedure for visual examination , or with magnification not exceeding X 10, of whole spices and the determination of macro filth. This International Standard is applicable to most spices and condiments. In view of the number and variety of such products, however, it may be necessary, in particular cases, to modify the method or even to choose a more suitable method. Such modifications or other methods will be indicated in the International Standards giving specifications for the spices or condiments in question.

Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009); German version EN ISO 927:2009

LST EN ISO 927:2010 香料和调味品 异物和异物含量的测定（ISO 927:2009）

Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009)

LY/T 1930-2010 用于生产精油和抗氧化剂的迷迭香干叶

本标准规定了迷迭香(Rosmarinus officinalis L.)干叶的质量要求、取样、检验方法、检验规则及包装、标志、贮存和运输。 本标准适用于由迷迭香鲜叶经晾干、晒干或烘干等多种方法干燥得到的迷迭香干叶，作为迷迭香油和迷迭香抗氧化剂生产用原料的质量评价及贸易依据。

Dried leaves of rosemary(Rosmarinus officinalis L.)for production of essential oil and antioxidant

EN ISO 7540:2010 辣椒粉(Capsicum annuum L.).规范

A method for the determination of the moisture content of ground paprika is given in Annex A. Recommendations relative to storage and transport conditions are given in Annex B. A list of terms used in different countries for paprika (Capsicum annuum L.) is given in Annex C.

Ground paprika (Capsicum annuum L.) - Specification