營養強化小麥粉檢測

營養強化小麥粉檢測項目報價？??解決方案？??檢測周期？??樣品要求？

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GB 2715-2016食品安全標準 糧食

本標準適用于供人食用的原糧和成品糧，包括谷物、豆類、薯類等。本標準不適用于加工食用油的原料。

GB 7099-2015食品安全標準 糕點、面包

本標準適用于糕點和面包。

GB 17400-2015食品安全標準 方便面

本標準適用于方便面、方便米粉(米線)、方便粉絲。

GB/T 20903-2007調味品分類

本標準規定了調味品的術語、定義和產品分類。 本標準適用于調味品。

GB/T 21118-2007小麥粉饅頭

本標準規定了小麥粉饅頭的術語和定義、技術要求、檢驗方法、檢驗規則、判定規則、標簽標識以及包裝、運輸和貯存等的要求。 本標準適用于以小麥粉為原料生產的商品饅頭。

GB/T 21122-2007營養強化小麥粉

本標準規定了營養強化小麥粉的有關術語和定義、營養強化劑和添加劑的使用要求、產品的分類和等級劃分、技術要求、檢驗方法、檢驗規則、以及對標簽和標識、包裝、運輸和貯存的要求。 本標準適用于供人食用的營養強化小麥粉。

GB/T 22515-2008糧油名詞術語.糧食、油料及其加工產品

本標準規定了糧食、油料、油脂產品、副產品及下腳等的名詞術語和定義。本標準適用于糧食及有關行業教學、科研、生產、加工、經營及管理等領域。

GB/T 23781-2009黑芝麻糊

本標準規定了黑芝麻糊的要求、試驗方法、檢驗規則和標志、包裝、運輸及貯存。本標準適用于黑芝麻糊的生產、檢驗和銷售。

NY/T 1052-2014綠色食品豆制品

本標準規定了綠色食品豆制品的術語與定義、分類、要求、檢驗規則、標志和標簽、包裝、運輸和貯存。本標準適用于以豆類為原料加工制成的綠色食品豆制品(包括熟制豆類、豆腐、豆腐干、腐竹和腐皮、干燥豆制品、豆粉、大豆蛋白),不適用于豆類飲料、膨化豆制品和發酵性豆制品。

DB54/ 0029-2009糌粑

本標準規定了糌粑產品的技術要求、檢測方法、檢驗規則、包裝及標簽、儲存及運輸的基本要求。

DB54 0029-2009糌粑

本標準規定了糌粑產品的技術要求、檢測方法、檢驗規則、包裝及標簽、貯存及運輸的基本要求。本標準適用于西藏自治區境內生產和銷售的糌粑產品。

DIN EN 15652-2009食品.液相色譜法(HPLC)測定煙酸.英文版本DIN EN 15652-2009-09

This European Standard specifies a method for the determination of the mass fraction of niacin in foodstuffsby high performance liquid chromatography (HPLC) by three different ways of hydrolysis, acid hydrolysis (A),enzymatic hydrolysis (B) or acid/alkaline hydrolysis (C).The method has been validated in interlaboratory tests on fortified and non-fortified samples such as breakfastcereal powder, chocolate cereals, cooked ham, green peas, lyophilized green peas with ham, lyophilized soup,nutritive orange juice, milk powder and wheat flour, at levels from 0,5 mg/1O0 g to 24 mg/100 g. For furtherinformation on the validation data, see Annex B.A and B give similar results for niacin. In options A and B niacin is calculated as the sum of nicotinamide andnicotinic acid, and expressed as nicotinic acid [1]. Option C gives higher results than A and B for niacin withnon-supplemented cereals, but similar results for other products, In option C, niacin is calculated andexpressed as nicotinic acid after transformation of nicotinamide into nicotinic acid [2].Option A is faster and cheaper than B and C.Option B is used if an exact quantification of nicotinamide and nicotinic acid is needed. This cannot be donewith option A, because there is a slight transformation of nicotinamide into nicotinic acid during the acidhydrolysis.Option C quantifies total niacin. The alkaline hydrolysis is able to liberate other forms giving higher results forniacin, which in some foods such as maize and cereals are not normally biologically available, see [3], [4] and[5].Information on a comparison between the three different ways of hydrolysis is given in Annex C.

BS EN 15652-2009食品.煙酸的液相色譜法(HPLC)測定

This European Standard specifies a method for the determination of the mass fraction of niacin in foodstuffs by high performance liquid chromatography (HPLC) by three different ways of hydrolysis, acid hydrolysis (A), enzymatic hydrolysis (B) or acid/alkaline hydrolysis (C).The method has been validated in interlaboratory tests on fortified and non-fortified samples such as breakfast cereal powder, chocolate cereals, cooked ham, green peas, lyophilized green peas with ham, lyophilized soup, nutritive orange juice, milk powder and wheat flour, at levels from 0,5 mg/100 g to 24 mg/100 g. For further information on the validation data, see Annex B.A and B give similar results for niacin. In options A and B niacin is calculated as the sum of nicotinamide and nicotinic acid, and expressed as nicotinic acid [1]. Option C gives higher results than A and B for niacin withnon-supplemented cereals, but similar results for other products. In option C, niacin is calculated and expressed as nicotinic acid after transformation of nicotinamide into nicotinic acid [2].Option A is faster and cheaper than B and C.Option B is used if an exact quantification of nicotinamide and nicotinic acid is needed. This cannot be done with option A, because there is a slight transformation of nicotinamide into nicotinic acid during the acid hydrolysis.Option C quantifies total niacin. The alkaline hydrolysis is able to liberate other forms giving higher results for niacin, which in some foods such as maize and cereals are not normally biologically available, see [3], [4] and [5].Information on a comparison between the three different ways of hydrolysis is given in Annex C.