国外添加剂香辛料标准

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国外添加剂香辛料标准 Powered By Docstoc
					编号       名称
         Salt
AS 2093-1977 for use in the manufacture of dairy products
         Salt
AS 2093P-1977 for use in the manufacture of dairy products - Reference print
ference print
编号       名称
         Phosphoric acid and sodium phosphates for industrial use (including foodstuff
ISO 3360:1976
         Phosphoric acid for industrial use (including foodstuffs) - Determination of
ISO 3706:1976
         Phosphoric acid for industrial use (including foodstuffs) - Determination of
ISO 3707:1976
         Condensed phosphates for industrial use (including foodstuffs) - Determinatio
ISO 5373:1981
         Spices
ISO 1003:2008 - Ginger (Zingiber officinale Roscoe) – Specification
         Dried
ISO 10620:1995 sweet marjoram (Origanum majorana L.) – Specification
         Dehydrated green pepper (Piper nigrum L.) - Specification
ISO 10621:1997
         Large
ISO 10622:1997 cardamom (Amomum subulatum Roxb.), as capsules and seeds - Specificatio
         Pepper
ISO 11027:1993 and pepper oleoresins - Determination of piperine content - Method usi
         Spices
ISO 1108:1992 and condiments - Determination of non-volatile ether extract
         Peppercorns (Piper nigrum L.) in brine - Specification and test methods
ISO 11162:2001
         Dried
ISO 11163:1995 sweet basil (Ocimum basilicum L.) - Specification
         Dried
ISO 11164:1995 rosemary (Rosmarinus officinalis L.) - Specification
         Dried
ISO 11165:1995 sage (Salvia officinalis L.) – Specification
         Star
ISO 11178:1995anise (Illicium verum Hook. f.) – Specification
         Spices
ISO 1208:1982 and condiments - Determination of filth
         Mustard seed - Specification
ISO 1237:1981
         Ginger
ISO 13685:1997 and its oleoresins - Determination of the main pungent components (gin
         Curry
ISO 2253:1999 powder - Specification
         Cloves, whole and ground (powdered) – Specification
ISO 2254:2004
         Coriander (Coriandrum sativum L.), whole or ground (powdered) – Specificatio
ISO 2255:1996
         Dried
ISO 2256:1984 mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus)
         Spices
ISO 2825:1981 and condiments - Preparation of a ground sample for analysis
         Vanilla – Vocabulary
ISO 3493:1999
         Chillies - Determination of Scoville index
ISO 3513:1995
         Spices
ISO 3588:1977 and condiments - Determination of degree of fineness of grinding - Han
         Saffron (Crocus sativus L.) - Part 1: Specification
ISO/TS 3632-1:2003
         Saffron (Crocus sativus L.) - Part 2: Test methods
ISO/TS 3632-2:2003
         Dehydrated onion (Allium cepa Linnaeus) – Specification
ISO 5559:1995
         Dehydrated garlic (Allium sativum L.) – Specification
ISO 5560:1997
         Black
ISO 5561:1990 caraway and blond caraway (Carum carvi Linnaeus), whole – Specificatio
         Turmeric, whole or ground (powdered) – Specification
ISO 5562:1983
         Dried
ISO 5563:1984 peppermint (Mentha piperita Linnaeus) - Specification
         Black
ISO 5564:1982 pepper and white pepper, whole or ground - Determination of piperine co
         Vanilla
ISO 5565-1:1999 [Vanilla fragrans (Salisbury) Ames] - Part 1: Specification
         Vanilla
ISO 5565-2:1999 [Vanilla fragrans (Salisbury) Ames] - Part 2: Test methods
         Turmeric - Determination of colouring power - Spectrophotometric method
ISO 5566:1982
         Dehydrated garlic - Determination of volatile organic sulphur compounds
ISO 5567:1982
         Whole
ISO/DIS 6465 cumin (Cuminum cyminum L.) – Specification
         Whole
ISO 6465:1984 cumin (Cuminum cyminum Linnaeus) – Specification
         Cassia, Chinese type, Indonesian type and Vietnamese type [Cinnamomum aromati
ISO 6538:1997
         Cinnamon, Sri Lankan type, Seychelles type and Madagascan type (Cinnamomum ze
ISO 6539:1997
         Spices, condiments and herbs - Determination of volatile oil content (hydrodi
ISO 6571:2008
         Celery
ISO 6574:1986 seed (Apium graveolens Linnaeus) - Specification
         Fenugreek, whole or ground (powdered) – Specification
ISO 6575:1982
         Laurel
ISO 6576:2004 (Laurus nobilis L.) - Whole and ground leaves – Specification
         Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Hou
ISO 6577:2002
         Dried
ISO 6754:1996 thyme (Thymus vulgaris L.) – Specification
         Spices 1:1997
ISO 676:1995/Corand condiments - Botanical nomenclature - Technical Corrigendum 1
         Spices and condiments - Botanical nomenclature
ISO 676:1995
         Juniper berries (Juniperus communis Linnaeus) - Specification
ISO 7377:1984
         Aniseed (Pimpinella anisum Linnaeus) – Specification
ISO 7386:1984
         Ground
ISO 7540:2006 paprika (Capsicum annuum L.) – Specification
         Ground
ISO 7541:1989 (powdered) paprika - Determination of total natural colouring matter c
         Ground
ISO 7542:1984 (powdered) paprika (Capsicum annuum Linnaeus) - Microscopical examinat
         Chillies
ISO 7543-1:1994 and chilli oleoresins - Determination of total capsaicinoid content
         Chillies
ISO 7543-2:1993 and chilli oleoresins - Determination of total capsaicinoid content
         Dried
ISO 7925:1999 oregano (Origanum vulgare L.) - Whole or ground leaves - Specification
         Dehydrated tarragon (Artemisia dracunculus Linnaeus) – Specification
ISO 7926:1991
         Fennel
ISO 7927-1:1987 seed, whole or ground (powdered) - Part 1: Bitter fennel seed (Foenicu
         Savory
ISO 7928-1:1991 - Specification - Part 1: Winter savory (Satureja montana Linnaeus)
         Savory
ISO 7928-2:1991 - Specification - Part 2: Summer savory (Satureja hortensis Linnaeus)
         Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) - Spe
ISO 882-1:1993
         Cardamom 1:1996
ISO 882-1:1993/Cor(Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) - Spe
         Cardamom 1:1996
ISO 882-2:1993/Cor(Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) - Spe
         Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) - Spe
ISO 882-2:1993
         Spices and condiments - Determination of extraneous matter and foreign matter
ISO/DIS 927
         Spices and condiments - Determination of extraneous matter content
ISO 927:1982
         Spices and condiments - Determination of total ash
ISO 928:1997
         Spices and condiments - Determination of acid-insoluble ash
ISO 930:1997
         Spices and condiments - Determination of moisture content - Entrainment metho
ISO 939:1980
         Spices and condiments - Determination of cold water-soluble extract
ISO 941:1980
         Spices and condiments - Sampling
ISO 948:1980
         Pepper
ISO 959-1:1998 (Piper nigrum L.), whole or ground - Specification - Part 1: Black pep
         Pepper
ISO 959-2:1998 (Piper nigrum L.), whole or ground - Specification - Part 2: White pep
         Chillies and capsicums, whole or ground (powdered) - Specification
ISO 972:1997
         Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground – Specificat
ISO 973:1999
se (including foodstuffs) - Determination of fluorine content - Alizarin complexone and lanthan
fs) - Determination of total phosphorus (V) oxide content - Quinoline phosphomolybdate gravimet
fs) - Determination of calcium content - Flame atomic absorption method
dstuffs) - Determination of calcium content - Flame atomic absorption spectrometric method
ication
cation
ion
nd seeds - Specification
ne content - Method using high-performance liquid chromatography
ether extract
  and test methods
n
tion




pungent components (gingerols and shogaols) - Method using high-performance liquid chromatograp


wdered) – Specification
entha viridis Linnaeus) – Specification
 for analysis


eness of grinding - Hand sieving method (Reference method)


on

, whole – Specification

ation
mination of piperine content - Spectrophotometric method
Specification
Test methods
hotometric method
sulphur compounds

n
ype [Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (
can type (Cinnamomum zeylanicum Blume) - Specification
le oil content (hydrodistillation method)
n

– Specification
 (Myristica fragrans Houtt.) – Specification
ical Corrigendum 1

ication


 ural colouring matter content
  Microscopical examination
 l capsaicinoid content - Part 1: Spectrometric method
 l capsaicinoid content - Part 2: Method using high-performance liquid chromatography
 leaves - Specification
– Specification
er fennel seed (Foeniculum vulgare P. Miller var. vulgare) – Specification
ja montana Linnaeus)
ja hortensis Linnaeus)
 inuscula Burkill) - Specification - Part 1: Whole capsules
 inuscula Burkill) - Specification - Part 1: Whole capsules - Technical Corrigendum 1
 inuscula Burkill) - Specification - Part 2: Seeds - Technical Corrigendum 1
 inuscula Burkill) - Specification - Part 2: Seeds
 tter and foreign matter content
 tter content

e ash
ent - Entrainment method
luble extract

ion - Part 1: Black pepper
ion - Part 2: White pepper
pecification
or ground – Specification
 complexone and lanthanum nitrate photometric method
osphomolybdate gravimetric method

ectrometric method




nce liquid chromatography




, Cinnamomum burmanii (C.G. Nees) Blume and Cinnamomum loureirii Nees] – Specification
romatography


ion



orrigendum 1
m 1
– Specification
编号          名称
             Acetic
I.S. EN 13189:2000 Acid Food Grade - Product Made From Materials Of Non-agricultural Origin - Definitions, Requirements, Ma
         Vinegar -
I.S. EN 13188:2000 Product Made From Liquids Of Agricultural Origin - Definitions, Req
         Acetic Acid
I.S. EN 13189:2000 Food Grade - Product Made From Materials Of Non-agricultural Orig
         Vanilla - Vocabulary
I.S. EN ISO 3493:2007
n - Definitions, Requirements, Marking
igin - Definitions, Requirements, Marking
f Non-agricultural Origin - Definitions, Requirements, Marking
编号       名称
         Vinegar.
BS EN 13188:2000 Product made from liquids of agricultural origin. Definitions, requi
         Acetic
BS EN 13189:2000acid food grade. Product made from materials of non-agricultural origi
         Specification for vacuum salt for food use
BS 998:1990
         Spices.
BS ISO 1003:2008 Ginger (Zingiber officinale Roscoe). Specification
         Cloves,
BS ISO 2254:2004 whole and ground (powdered). Specification
          3493:2007
BS EN ISOVanilla. Vocabulary
          3632-1:2003
DD ISO/TSSaffron (Crocus sativus L.). Specification
          3632-2:2003
DD ISO/TSSaffron (Crocus sativus L.). Test methods
         Sampling of spices and condiments. Methods of sampling
BS 4540-1:1981
         Sampling of spices and condiments. Method for preparation of a ground sample
BS 4540-2:1982
         Methods
BS 4585-1:1983 of test for spices and condiments. Determination of extraneous matter
         Methods
BS 4585-11:1983 of test for spices and condiments. Determination of volatile organic
         Methods
BS 4585-12:1983 of test for spices and condiments. Determination of piperine content
         Methods
BS 4585-13:1983 of test for spices and condiments. Determination of colouring power o
         Methods
BS 4585-14:1983 of test for spices and condiments. Determination of filth
         Methods
BS 4585-16:1990 of test for spices and condiments. Determination of total natural col
         Methods
BS 4585-18:1996 of test for spices and condiments. Determination of total capsaicinoi
         Methods
BS 4585-2:1982 of test for spices and condiments. Determination of moisture content
         Methods
BS 4585-3:1998 of test for spices and condiments. Determination of total ash
         Methods
BS 4585-4:1988 of test for spices and condiments. Determination of alcohol-soluble e
         Methods
BS 4585-6:1992 of test for spices and condiments. Determination of non-volatile ethe
         Methods
BS 4585-7:1989 of test for spices and condiments. Determination of Scoville index of
         Methods
BS 4585-8:1977 of test for spices and condiments. Determination of degree of finenes
         Methods
BS 4585-9:1998 of test for spices and condiments. Determination of acid-insoluble as
         Spices,
BS ISO 6571:2008 condiments and herbs. Determination of volatile oil content (hydrodis
         Laurel
BS ISO 6576:2004(Laurus nobilis L.). Whole and ground leaves
         Herbs
BS 7087-1:1995 and spices ready for food use. Specification for black and white pepper
         Herbs
BS 7087-10:1996and spices ready for food use. Specification for dried mint (whole, rub
         Herbs
BS 7087-12:1992and spices ready for food use. Specification for dried basil (bouquets,
         Herbs
BS 7087-13:1992and spices ready for food use. Specification for turmeric (whole and gr
         Herbs
BS 7087-14:1992and spices ready for food use. Specification for dried nutmeg and dried
         Herbs
BS 7087-15:1993and spices ready for food use. Specification for cinnamon (whole and gr
         Herbs
BS 7087-16:1993and spices ready for food use. Specification for oregano (whole, rubbed
         Herbs
BS 7087-17:1993and spices ready for food use. Specification for chillies (whole and gr
         Herbs
BS 7087-18:1993and spices ready for food use. Specification for dried rosemary (whole,
         Herbs
BS 7087-19:1994and spices ready for food use. Specification for fennel seeds (whole an
         Herbs
BS 7087-2:1995 and spices ready for food use. Specification for dried thyme (whole and
         Herbs
BS 7087-20:1995and spices ready for food use. Specification for dried parsley (cut, ru
         Herbs
BS 7087-22:1995and spices ready for food use. Specification for dried mustard seeds (w
         Herbs
BS 7087-23:1995and spices ready for food use. Specification for dried caraway seeds (w
         Herbs
BS 7087-24:1996and spices ready for food use. Specification for dried pimento (allspic
         Herbs
BS 7087-25:1996and spices ready for food use. Specification for dehydrated onion
         Herbs
BS 7087-26:1996and spices ready for food use. Specification for dehydrated garlic
         Herbs
BS 7087-27:1997and spices ready for food use. Specification for dried sesame seeds (de
         Herbs
BS 7087-28:1997and spices ready for food use. Specification for dried tarragon (whole
         Herbs
BS 7087-29:1997and spices ready for food use. Specification for dried whole dill seed,
         Herbs
BS 7087-3:1996 and spices ready for food use. Specification for dried sage (whole and
         Herbs
BS 7087-5:1996 and spices ready for food use. Specification for dried cumin (whole and
BS         Herbs
     7087-6:1996 and spices ready for food   use.   Specification for coriander seeds (whole
BS         Herbs
     7087-7:1996 and spices ready for food   use.   Specification for dried fenugreek (whole
BS         Herbs
     7087-9:1996 and spices ready for food   use.   Specification for dried marjoram (whole,
BS         Ground
     ISO 7540:2006paprika (Capsicum annuum   L.).   Specification
gin. Definitions, requirements, marking
 non-agricultural origin. Definitions, requirements, marking

tion




ion of a ground sample for analysis
on of extraneous matter
on of volatile organic sulphur compounds in dehydrated garlic
on of piperine content of pepper
on of colouring power of turmeric
on of filth
on of total natural colouring matter content of ground (powdered) paprika
on of total capsaicinoid content of chillies and chilli oleoresins (high-performance liquid chr
on of moisture content (entrainment method)
on of total ash
on of alcohol-soluble extract
on of non-volatile ether extract
on of Scoville index of chillies
on of degree of fineness of grinding - hand sieving method (reference method)
on of acid-insoluble ash
e oil content (hydrodistillation method)

 black and white pepper (whole and ground)
 dried mint (whole, rubbed and ground)
 dried basil (bouquets, rubbed and ground)
 turmeric (whole and ground)
 dried nutmeg and dried mace
 cinnamon (whole and ground)
 oregano (whole, rubbed and ground)
 chillies (whole and ground)
 dried rosemary (whole, rubbed and ground)
 fennel seeds (whole and ground)
 dried thyme (whole and ground)
 dried parsley (cut, rubbed and ground)
 dried mustard seeds (whole and ground)
 dried caraway seeds (whole and ground)
 dried pimento (allspice) (whole and ground)
 dehydrated onion
 dehydrated garlic
 dried sesame seeds (dehulled)
 dried tarragon (whole and ground)
 dried whole dill seed, dill leaves and ground dill
 dried sage (whole and ground)
 dried cumin (whole and ground)
coriander seeds (whole and ground)
dried fenugreek (whole or ground)
dried marjoram (whole, rubbed and ground)
a
-performance liquid chromatographic method)




thod)
编号       名称
          (1999-05)
DIN 10220Sampling of spices and condiments for chemical, physical and sensory analysis
          (2000-08)
DIN 10229Determining the water content of spices and condiments by azeotropic distilla
          (2003-02)
DIN 10234Determination the capsaicinoid content of powdered paprika and chilli peppers
          (1999-09)
DIN 10235Determining the piperine content of pepper and pepper oleoresins by high-perf
          (2001-12)
DIN 10236Determination of loss in mass of capsicum and allium species and of vegetable
         Vinegar - Product made from liquids of agricultural origin - Definitions, req
DIN EN 13188 (2000-11)
         Acetic acid,
DIN EN 13189 (2000-11)food grade - Product made from materials of non-agricultural ori
         Vanilla - Vocabulary (ISO 3493:1999); Trilingual version EN ISO 3493:2007
DIN EN ISO 3493 (2007-10)
al and sensory analysis
 by azeotropic distillation
rika and chilli peppers by high performance liquid chromatography (HPLC)
oleoresins by high-performance liquid chromatography (HPLC)
pecies and of vegetables when dried in a vacuum oven
igin - Definitions, requirements, marking; English version of DIN EN 13188
of non-agricultural origin - Definitions, requirements, marking; English version of DIN EN 1318
on EN ISO 3493:2007
88
 version of DIN EN 13189
编号   名称

				
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posted:6/12/2014
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