B36 香料、佐料作物与产品 标准查询与下载

NF V32-120-1:1994 藏红花.第1部分:规范

SAFFRON (CROCUS SATIVUS LINNAEUS). PART 1 : SPECIFICATION.

NF V32-120-2:1994 藏红花.第2部分:试验方法

SAFFRON (CROCUS SATIVUS LINNAEUS). PART 2 : TEST METHODS.

NF T75-130*NF ISO 9910:1993 甜橙油.类胡罗卜素总含量的测定

Oil of sweet orange. Determination of total carotenoids content.

ISO 882-1:1993 小豆蔻 规范 第1部分:整蒴果

Specifies requirements for the following: odour and flavour, freedom from insects, moulds, etc., extraneous matter, light seeds, chemical properties, grading, sampling, test methods, packing and marking. Recommendations relating to storage and transport conditions are given in annex A.

Cardamom [Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill]; specification; part 1: whole capsules

DB61/T-72~77-1992 花椒综合标准

本标准主要适用于生产、良种繁育、引种、品种鉴定、品种资源保存之用

Comprehensive Standard for Zanthoxylum bungeanum

LY/T 1064-1992 异长叶烯

本标准规定了异长叶烯的技术要求，试验方法和检验规则等内容。 本标准适用于长叶烯经异构反应制得的异长叶烯。 本产品主要用途是合成香料的原料。

isolongifolene

NF T75-301:1992 香精油.法国杂熏衣草油

Essential oils. Oil of french lavender ({Lavandula} angustifolia P. Miller).

NF T75-254:1992 香精油.柏木属油精(柏木常绿林奈)

Essential oils. Oil of cupressus (cupressus {sempervirens} {Linnaeus}).

NF T75-201:1992 香精油.宽叶熏衣草香精油

ESSENTIAL OILS. OIL OF SPIKE LAVENDER `LAVANDULA LATIFOLIA (LINNAEUS FILS) MEDIKUS!.

NF V32-177:1990 甘草(光果甘草)的萃取物.甘草酸含量测定.高效液体色谱法

LICORICE EXTRACTS (GLYCYRRHIZA GLABRA L.). DETERMINATION OF GLYCYRRHIZIC ACID CONTENT. METHOD BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY.

NF V32-079:1990 佐料和调味品.整个胡椒或胡椒粉和含油树脂.用高性能液相色谱法测定胡椒的含量

Spices and condiments. Whole or ground pepper and pepper oleoresin. Determination of piperine content by high performance liquid chromatography.

ASTM E1395-90(1997)e2 低加热辣椒的感官评定试验方法

1.1 This test method describes standardized procedures for the sensory evaluation of heat in low heat chili peppers ranging from 200 to 2500 Scoville heat units. 1.2 This test method is intended as an alternative to the Scoville heat test (see ASTA Method 21.0 and ISO 3513), but results can be expressed in Scoville heat units (S.H.U.). 1.3 This test method does not apply for ground red pepper or oleoresin capsicums. 1.4 The values stated in SI units are to be regarded as the standard. 1.5 This standard does not purport to address all of the safety problems 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. Specific precautionary statements are given in Section 8.

Standard Test Method for Sensory Evaluation of Low Heat Chilies

ASTM E1395-90(2004) 低加热辣椒的感官评定试验方法

This test method provides quick and accurate ratings for the sensory heat in low heat chilies ranging from 200 to 2500 Scoville heat units. Sensory results from this test method correlate highly (r2 = 0.94) with results from high-pressure liquid chromatography; making the two methods substitutable.6 1.1 This test method describes standardized procedures for the sensory evaluation of heat in low heat chili peppers ranging from 200 to 2500 Scoville heat units.1.2 This test method is intended as an alternative to the Scoville heat test (see ASTA Method 21.0 and ISO 3513), but results can be expressed in Scoville heat units (S.H.U.).1.3 This test method does not apply for ground red pepper or oleoresin capsicums.1.4 The values stated in SI units are to be regarded as the standard.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. Specific precautionary statements are given in Section8 .

Standard Test Method for Sensory Evaluation of Low Heat Chilies

NF V32-070:1989 佐料和调味品.辣椒及其含油树脂.用高效液相色谱法测定总辣椒素

Spices and condiments. Chillies and their oleoresins. Determination of total capsaicinoids by high performance liquid chromatography.

NF V32-176:1989 佐料和调味品.辣椒粉.总色素含量的测定

Spices and condiments. Paprika powder. Determination of total colouring matter content.

NF V32-173:1988 香料和调味品.脱水茵陈蒿.规范

Spices and condiments. Dehydrated tarragon ({Artemisia} {Dracunculus} {Linnaeus}). Specifications.

NF V32-174:1988 香料和调味品.夏香薄荷.规范

Spices and condiments. Summer savory ({Satureia} {Hortensis} {Linnaeus}). Specifications.

NF V32-175:1988 香料和调味品.夏香薄荷.规范

Spices and condiments. Summer savory ({Satureia} {Montana} {Linnaeus}). Specifications.

NF V32-074:1988 香料及佐料.白胡椒或胡椒粉.规范

SPICES AND CONDIMENTS. WHITE PEPPER (PIPER NIGRUM LINNAEUS). SPECIFICATIONS.

NF V32-125:1987 佐料和调味品.肉豆蔻种衣或肉豆蔻碎片({Myristica} {Fragrans} houttuyn).规范

Spices and condiments. Whole or broken mace and nutmeg ({Myristica} {Fragrans} houttuyn). Specifications.