番茄粉檢測

番茄粉檢測項目報價？??解決方案？??檢測周期？??樣品要求？

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GB/T 41133-2022番茄制品中番茄紅素、葉黃素、胡蘿卜素含量的測定 超液相色譜法

本文件規(guī)定了超液相色譜法測定番茄制品中番茄紅素、葉黃素、胡蘿卜素含量的原理、試劑和材料、儀器設備、分析步驟、結果計算、精密度、檢出限和定量限。本文件適用于番茄粉、番茄醬、番茄飲料、番茄干制品中番茄紅素、葉黃素、α-胡蘿卜素和β-胡蘿卜素的測定。

NY/T 957-2006番茄粉

本標準規(guī)定了番茄粉的定義、要求、試驗方法、檢驗規(guī)則、標簽、包裝、運輸和貯存。 本標準適用于以番茄粉或番茄醬為原料加工而成的番茄粉產品。

EN 15764-2009食品.微量元素的測定.高壓溶出后用火焰和石墨爐原子吸收光譜法(FAAS和GFAAS)測定錫元素

This European Standard specifies a method for the determination of tin in foodstuffs and canned foods by flame and graphite furnace atomic absorption spectrometry (AAS) after pressurized digestion. The collaborative study included foodstuffs such as carrot puree, tomato puree, pineapple, mixed fruit, white wine, peach powder, tomato powder, powdered beans, powdered fruit yoghurt, fish powder, having mass fractions of tin ranging from 43 mg/kg to 260 mg/kg (Flame-AAS) and from 2,5 mg/kg to 269 mg/kg (Graphite Furnace AAS).

EN ISO 7540-2010辣椒粉(Capsicum annuum L.).規(guī)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.

BS EN 15764-2009食品.微量元素的測定.壓力溶出后用火焰和/或石墨爐原子吸收光譜法(FAAS和GFAAS)測定錫元素的含量

This European Standard specifies a method for the determination of tin in foodstuffs and canned foods by flame and graphite furnace atomic absorption spectrometry (AAS) after pressurized digestion.The collaborative study included foodstuffs such as carrot puree, tomato puree, pineapple, mixed fruit, white wine, peach powder, tomato powder, powdered beans, powdered fruit yoghurt, fish powder, having mass fractions of tin ranging from 43 mg/kg to 260 mg/kg (Flame-AAS) and from 2,5 mg/kg to 269 mg/kg (Graphite Furnace AAS).

BS EN 15765-2009食品.微量元素測定.高壓溶出后的電感耦合等離子體質譜(ICPMS)法的錫測定

This European Standard specifies a method for the determination of tin in foodstuffs by inductively coupled plasma mass spectrometry (ICP-MS) after pressurized digestion. The collaborative study included carrot puree, tomato puree, pineapple, mixed fruit, white wine, peach powder, tomato powder, beans powder, powdered fruit yoghurt and fish powder foodstuffs having a mass fraction of tin ranging from 2,5 mg/kg to 259 mg/kg.