胡蘿卜醬檢測

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GB 10770-2010食品安全標準 嬰幼兒罐裝輔助食品

本標準適用于6月齡以上嬰兒和幼兒食用的嬰幼兒罐裝輔助食品。

GB/T 19495.3-2004轉(zhuǎn)基因產(chǎn)品檢測 核酸提取純化方法

GB/T 19495的本部分規(guī)定了轉(zhuǎn)基因產(chǎn)品中DNA提取純化方法以及DNA溶液濃度測定的基本要求。 本部分適用于轉(zhuǎn)基因食品等加工產(chǎn)品，也適用于轉(zhuǎn)基因農(nóng)產(chǎn)品。

GB 23200.63-2016食品安全標準 食品中噻酰菌胺殘留量的測定 液相色譜—質(zhì)譜/質(zhì)譜法

本標準規(guī)定了食品中噻酰菌胺農(nóng)藥殘留量的液相色譜—質(zhì)譜/質(zhì)譜檢測方法。本標準適用于生菜、胡蘿卜、菜心、大米、柑橘、葡萄、板栗、牛肉、羊肝、雞肉、羅非魚、番茄醬、茶葉、蜂蜜中噻酰菌胺農(nóng)藥殘留的定性鑒定/定量測定，其他食品可參照執(zhí)行。

GB 23200.75-2016食品安全標準 食品中氟啶蟲酰胺殘留量的檢測方法

本標準規(guī)定了食品中氟啶蟲酰胺殘留量的氣相色譜法檢測和液相色譜—質(zhì)譜/質(zhì)譜確證方法。本標準適用于生菜、胡蘿卜、菜心、大米、柑橘、葡萄、板栗、牛肉、羊肝、雞肉、羅非魚、番茄醬、茶葉、蜂蜜中氟啶蟲酰胺殘留量的定量測定和定性確證，其他食品可參照執(zhí)行。

GB/T 36193-2018水產(chǎn)品加工術(shù)語

本標準規(guī)定了水產(chǎn)品加工領(lǐng)域常用的基本術(shù)語。本標準適用于水產(chǎn)品加工業(yè)的生產(chǎn)、流通、科研、教學(xué)及管理等相關(guān)領(lǐng)域。

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(shè)備、分析步驟、結(jié)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 436-2018綠色食品 蜜餞

本標準規(guī)定了綠色食品蜜餞的術(shù)語和定義，產(chǎn)品分類，要求，檢驗規(guī)則，標簽，包裝、運輸和儲存。本標準適用于綠色食品蜜餞。

NY/T 1651-2008蔬菜及制品中番茄紅素的測定.液相色譜法

本標準規(guī)定了用液相色譜儀測定蔬菜及制品中番茄紅素的方法。本標準適用于番茄、胡蘿卜、番茄汁、番茄醬等蔬菜及制品中番茄紅素的測定。本方法的線性范圍為10ng～1000ng。本方法的檢出限為0.13mg/kg。

SB/T 10301-1999調(diào)味品名詞術(shù)語 醬腌菜

本標準規(guī)定的名詞術(shù)語適用于醬腌菜，不適用于其它的副食品和調(diào)味品。

SB/T 10934.1-2012常用中餐菜名標準雙語譯法 第1部分：中譯英

本部分規(guī)定了常用中餐菜名的中文名稱及英文譯法。包括:中文菜名、英文菜名、菜中主要食品加工材料和輔助添加調(diào)味品、香辛料、數(shù)量指導(dǎo)。本部分適用于需要標注英文的飲食服務(wù)企業(yè)的中餐菜單。本部分適用地域:我國外國人較多的地區(qū)、旅游地區(qū)。不適用含有生活習(xí)俗、使用保護動物(植物)為原料和以私房菜為主的餐飲企業(yè);也不適用餐飲企業(yè)的秘制特色菜和擴展名稱菜。

SN/T 1972-2007進出口食品中莠去津殘留量的檢測方法 氣相色譜-質(zhì)譜法

本標準規(guī)定了食品中莠去津殘留量的氣相色譜-質(zhì)譜檢測方法。本標準適用于柑橘、蘋果、菠菜、大蔥、胡蘿卡、松子仁、核桃仁、茶葉、蜂蜜、魚、牛肝、雞腎、玉米、糙米、甘草、辣椒醬中莠去津殘留量的測定和確證。

SN/T 4047-2014出口食品中對羥基苯甲酸酯的測定

本標準規(guī)定了出口食品中對羥基苯甲酸甲酯、對羥基苯甲酸乙酯、對羥基苯甲酸異丙酯、對羥基苯甲酸丙酯、對羥基苯甲酸異丁酯、對羥基苯甲酸丁酯含量的液相色譜和液相色譜-質(zhì)譜/質(zhì)譜檢測方法。本標準適用于苦瓜、蘋果、肉罐頭、蘋果醬、豆沙餡料、醋、醬油、豆瓣醬、牛奶、乳味飲料、胡蘿卜汁、橙汁和碳酸飲料等食品中6種對羥基苯甲酸酯含量的液相色譜法和液相色譜-質(zhì)譜/質(zhì)譜法測定。

SN/T 4601-2016進出口食品、化妝品檢驗術(shù)語

本標準界定了進出口食品、化妝品一般術(shù)語、制抽樣術(shù)語、感官檢驗方法術(shù)語、理化檢驗方法術(shù)語、生物學(xué)檢驗方法術(shù)語、毒理學(xué)術(shù)語、風險分析術(shù)語、質(zhì)量管理體系術(shù)語、出入境監(jiān)督監(jiān)管術(shù)語、標準術(shù)語、縮略語。本標準適用于進出口食品、化妝品標準的編寫和出版，也適用于食品工業(yè)生產(chǎn)、科研、教學(xué)及其他有關(guān)領(lǐng)域。

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).

DIN 10973-2013感官分析.進/出試驗

The standard specifies a sensory testing method were a test panel evaluates whether the test sample under evaluation is In or Out of the sensory specification which has been defined before.

DIN 10976-2016感官分析.對照差異試驗 (DfC試驗)

This Standard specifies a sensory test method where a sensory panel identifies the magnitude and kind of the difference between one or more test samples in comparison to a control sample. The Difference from Control-Test is used in such cases where a difference can be perceptible and the magnitude of the difference is important for the decision making (e. g. quality control). The Difference from Control-Test can be useful as a procedure in cases where the in-out-test according to DIN 10973 cannot be used because of the heterogenity of complex products as for example meat, lettuce and pastries.

DIN EN ISO 5492-2009感官分析.詞匯(ISO 5492:2008),多語言版本EN ISO 5492:2009

This International Standard defines terms relating tosensory analysis.NOTE 1 Grammatical forms of terms have beenindicated where it was felt useful to do so.It applies to all industries concerned with theevaluation of products by the sense organs.The terms are given under the following headings: 1) general terminology; 2) terminology relating to the senses; 3) terminology relating to organoleptic attributes; 4) terminology relating to methods.NOTE 2 In addition to terms used in the threeofficial ISO languages (English, French and Russian), thisdocument gives the equivalent terms in German andSpanish; these are published under the responsibilities ofthe member bodies for Germany (DIN) and for Argentina(IRAM), respectively, and are given for information only.Only the terms and definitions given in the officiallanguages can be considered as ISO terms anddefinitions.

DIN EN ISO 11074-2015土質(zhì).詞匯(ISO 11074-2015);三語種版本EN ISO 11074-2015

This International Standard defines a list of terms used in the field of soil quality. The terms are classified under several main headings: general terms - description of soil - sampling - terms related to the assessment of soils and remediation.

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(zhì)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.