B36 香料、佐料作物与产品 标准查询与下载

BS ISO 280:2001 香精油.折光指数的测定

This International Standard specifies a method for the determination of the refractive index of essential oils.

Essential oils - Determination of refractive index

ISO 11162:2001 海水中的种瘿（Piper nigrum L.） 规范和试验方法

This International Standard specifies the requirements for peppercorns (Piper nigrum L.) in brine.

Peppercorns (Piper nigrum L.) in brine - Specification and test methods

NF T75-230:2001 欧芹子油 （欧芹Hoffm.)

Oil of parsley fruits (Petroselinum sativum Hoffm.).

NF T75-243:2001 巴拉圭橙叶油（酸橙L. ssp. aurantium, syn. Citrus aurantium L. ssp.amara var. pumilia)

Oil of petitgrain, Paraguay type (Citrus aurantium L. ssp. aurantium, syn. Citrus aurantium L. ssp. amara var. pumilia).

NF T75-249*NF ISO 3214:2000 木姜子油（山苍子Pers.)

Oil of Litsea cubeba (Litsea cubeba Pers.).

NF T75-116*NF ISO 1272:2000 香精油.苯酚含量的测定

Essentials oils - Determination of content of phenols.

NF V32-078:2000 黑胡椒和白胡椒.胡椒碱含量的测定(表示为胡椒碱).分光光度法

Black pepper and white pepper (Piper nigrum L.), whole or ground - Determination of alcaloids (expressed as piperine) - Spectrometric method.

NF V32-177*NF ISO 11023:1999 甘草精的提取物.甘草酸含量的测定.用高效液相色谱分析法

Liquorice extracts (Glycyrrhiza glabra L.) - Determination of glycyrrhizic acid content - Method using high-performance liquid chromatography.

ISO 11016:1999 中国八角茴香油

This International Standard specifies certain characteristics of oil of star anise, Chinese type (Illicium verum Hook, f.), in order to facilitate assessment of its quality. note: 1) In French "Badiane" is the usual commercial name for this essential oil. As "badiane" is only the fruit and the essential oil is obtained from the fruit and part of the leaves, it would be more accurate in French to call it "Badianier".

Oil of star anise, Chinese type (Illicium verum Hook. f.)

ISO 11023:1999 甘草提取物 甘草酸含量的测定 高效液相色谱法

This International Standard describes a method for determining the glycyrrhizic acid content of liquorice extract (Glycyrrhiza glabra L.) by high-performance liquid chromatography. The method is not applicable to raw or ground liquorice root.

Liquorice extracts (Glycyrrhiza glabra L.) - Determination of glycyrrhizic acid content - Method using high-performance liquid chromatography

ISO 11021:1999 精油 水分含量的测定 卡尔·费休法

This International Standard specifies a method for the determination of the water content of essential oils by the Karl Fischer method.

Essential oils - Determination of water content - Karl Fischer method

ISO 14715:1999 含百里酚的西班牙百里香油

This International Standard specifies certain charac-teristics of the oil of thyme containing thymol, Spanish type [Thymus zygis (Loefl.) L.], in order to facilitate assessment of its quality.

Oil of thyme containing thymol, Spanish type [Thymus zygis (Loefl.) L.]

ISO 14717:1999 西班牙牛至油

This International Standard specifies certain characteristics of the oil of origanum, Spanish type [Thymbra capitata (L.) Cav.], in order to facilitate assessment of its quality.

Oil of origanum, Spanish type [Thymbra capitata (L.) Cav.]

NF T75-511*NF ISO 14714:1998 香精油和芳烃萃取物.残留苯含量的测定

Essential oils and aromatic extracts. Determination of residual benzene content.

NF V32-075-1*NF ISO 959-1:1998 整颗粒的或磨成粉的胡椒.规范.第1部分:黑胡椒

Pepper (Piper nigrum L.), whole or ground. Specification. Part 1 : black pepper.

NF V32-116*NF ISO 6538:1998 中国类、印度尼西亚类和越南类的肉桂.规范

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

NF T75-006:1998 天然芳香原料.词汇

Aromatic natural raw materials. Vocabulary.

ASTM F1885-98 控制干香料、香草类植物及蔬菜作料中病原体和微生物的辐照的标准指南

1.1This guide covers procedures for irradiation of dried spices, herbs, and vegetable seasonings for microbiological control. Generally, these items have a moisture content of 4.5 to 12% and are available in whole, ground, chopped, or other finely divided forms, or as blends. The blends may contain sodium chloride and minor amounts of dry food materials ordinarily used in such blends. 1.2 This guide covers absorbed doses ranging from 3 to 30 kiloGray (kGy). Note 1-U.S. regulations permit a maximum dose of 30 kGy. (See 21CFR 179.26 Irradiation in the Production, Processing and Handling of Food.) 1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.

Standard Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other Microorganisms

NF T75-358:1997 白千层萜品醇油(茶树油)

Oil of Melaleuca, terpinen-4-ol type (Tea Tree oil).

NF T75-230:1997 香精油.欧芹子油(欧芹HOFFM,皱叶欧芹)

ESSENTIAL OILS. OIL OF PARSLEY FRUIT (PETROSELINUM SATIVUM HOFFM., PETROSELINUM CRISPUM L.).