飲料中乙酰磺胺酸鉀檢測

飲料中乙酰磺胺酸鉀檢測項目報價？??解決方案？??檢測周期？??樣品要求？

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GB 2760-2014食品安全標(biāo)準(zhǔn) 食品添加劑使用標(biāo)準(zhǔn)

本標(biāo)準(zhǔn)規(guī)定了食品添加劑的使用原則、允許使用的食品添加劑品種、使用范圍及大使用量或殘留量。

GB 5009.140-2023食品安全標(biāo)準(zhǔn) 食品中乙酰磺胺酸鉀的測定

本標(biāo)準(zhǔn)規(guī)定了食品中乙酰磺胺酸鉀的測定方法。本標(biāo)準(zhǔn)適用于乳及乳制品、冷凍飲品、水果制品、蔬菜制品、食用菌和藻類、豆類制品、堅果與籽類、糖果、糧食制品、焙烤食品、調(diào)味品、飲料、酒類、果凍中乙酰磺胺酸鉀的測定。

NY/T 898-2016綠色食品 含乳飲料

本標(biāo)準(zhǔn)規(guī)定了綠色食品含乳飲料的術(shù)語和定義、分類、要求、檢驗規(guī)則、標(biāo)簽、包裝、運輸和儲存。本標(biāo)準(zhǔn)適用于綠色食品含乳飲料。

NY/T 900-2016綠色食品 發(fā)酵調(diào)味品

本標(biāo)準(zhǔn)規(guī)定了綠色食品發(fā)酵調(diào)味品的分類、要求、檢驗規(guī)則、標(biāo)簽、包裝、運輸和儲存。本標(biāo)準(zhǔn)適用于采用發(fā)酵方法生產(chǎn)的綠色食品醬油、食醋、釀造醬、腐乳、豆豉、納豆及其制品。

NY/T 1508-2017綠色食品 果酒

本標(biāo)準(zhǔn)規(guī)定了綠色食品果酒的術(shù)語和定義、分類、要求、檢驗規(guī)則、標(biāo)簽、包裝、運輸和儲存。本標(biāo)準(zhǔn)適用于以除葡萄以外的新鮮水果或果汁為原料，經(jīng)全部或部分發(fā)酵釀制而成的果酒，不適用于浸泡、蒸餾和勾兌果酒。

NY/T 1511-2015綠色食品 膨化食品

本標(biāo)準(zhǔn)規(guī)定了綠色食品膨化食品的術(shù)語和定義、要求、檢驗規(guī)則、標(biāo)簽、包裝、運輸和儲存。本標(biāo)準(zhǔn)適用于經(jīng)過直接擠壓、焙烤、微波等膨化方式制成的綠色食品非油炸型膨化食品，不適用于膨化豆制品。

NY/T 1713-2018綠色食品 茶飲料

本標(biāo)準(zhǔn)規(guī)定了綠色食品茶飲料的術(shù)語和定義、產(chǎn)品分類、要求、檢驗規(guī)則、標(biāo)簽、包裝、運輸和儲存。本標(biāo)準(zhǔn)適用于綠色食品茶飲料。

DB22/T 418-2005飲料中阿斯巴甜、乙酰磺胺酸鉀、糖精鈉夜相色譜法測定

本標(biāo)準(zhǔn)規(guī)定了液相色譜法同時測定飲料中阿斯巴甜、乙酰磺胺酸鉀和糖精鈉的原理、試劑、儀器、分析步驟、結(jié)果計算、精密度。本標(biāo)準(zhǔn)適用于汽水、可樂型飲料、果汁、果茶等飲品，采用液相色譜法同時測定飲料中阿斯巴甜、乙酰磺胺酸鉀和糖精鈉。

DIN EN 15911-2011食品.用液相色譜法和蒸發(fā)光散射檢測器同時測定9種甜味劑;德文版本EN 15911-2010

This European Standard specifies a method for the simultaneous determination of nine sweeteners in beverages and canned or bottled fruits by high performance liquid chromatographic method with evaporative light scattering detection (HPLC-ELSD).

BS EN 15911-2010食品.用液相色譜法和蒸發(fā)光散射檢測器同時測定9種甜味劑

This European Standard specifies a method for the simultaneous determination of nine sweeteners inbeverages and canned or bottled fruits by high performance liquid chromatography (HPLC) with evaporative light scattering detection (HPLC-ELSD). This method has been validated in an interlaboratory study via the analysis of spiked samples on the following matrices:? acesulfame-K (ACS-K) (from 38,3 mg/l to 383,5 mg/l) in beverages and (from 38,4 mg/kg to 391,3 mg/kg) in canned fruits;? alitame (ALI) (from 31,1 mg/l to 114,5 mg/l) in beverages and (from 36 mg/kg to 175,2 mg/kg) in canned fruits;? aspartame (ASP) (from 38,1 mg/l to 702 mg/l) in beverages and (from 37,2 mg/kg to 1 120,2 mg/kg) incanned fruits;? cyclamic acid (CYC) (from 28,3 mg/l to 307,2 mg/l) in beverages and (from 27,5 mg/kg to 1 100,6 mg/kg) in canned fruits;? dulcin (DUL) (from 55,0 mg/l to 115,1 mg/l) in beverages and (from 49,8 mg/kg to 172,6 mg/kg) in canned fruits;? neotame (NEO) (from 37,6 mg/l to 115,3 mg/l) in beverages and (from 37,3 mg/kg to 173,7 mg/kg) incanned fruits;? neohesperidine dihydrochalcone (NHDC) (from 31,4 mg/l to 59,3 mg/l) in beverages and (from35,3 mg/kg to 59,3 mg/kg) in canned fruits;? saccharin (SAC) (from 36,2 mg/l to 87,6 mg/l) in beverages and (from 44,3 mg/kg to 235,3 mg/kg) incanned fruits;? sucralose (SCL) (from 36,8 mg/l to 346,8 mg/l) in beverages and (from 35,3 mg/kg to 462,4 mg/kg) incanned fruits.For further information on the validation see Clause 8 and Annex C.NOTE The method has been fully validated through collaborative trial, according to the IUPAC Harmonised Protocol, on analyte-matrix combinations of all nine sweeteners in beverages and canned or bottled fruits.