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胡蘿卜醬檢測(cè)項(xiàng)目報(bào)價(jià)？??解決方案？??檢測(cè)周期？??樣品要求？ |
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本標(biāo)準(zhǔn)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(cè)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。
本標(biāo)準(zhǔn)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(cè)方法。本標(biāo)準(zhǔn)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(cè)定，其他食品可參照?qǐng)?zhí)行。
本標(biāo)準(zhǔn)規(guī)定了食品中氟啶蟲酰胺殘留量的氣相色譜法檢測(cè)和液相色譜—質(zhì)譜/質(zhì)譜確證方法。本標(biāo)準(zhǔn)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(cè)定和定性確證，其他食品可參照?qǐng)?zhí)行。
本標(biāo)準(zhǔn)規(guī)定了水產(chǎn)品加工領(lǐng)域常用的基本術(shù)語。本標(biāo)準(zhǔn)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。
本文件規(guī)定了超液相色譜法測(cè)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(jì)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(cè)定。
本標(biāo)準(zhǔn)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(yàn)規(guī)則，標(biāo)簽，包裝、運(yùn)輸和儲(chǔ)存。本標(biāo)準(zhǔn)適用于綠色食品蜜餞。
本標(biāo)準(zhǔn)規(guī)定了用液相色譜儀測(cè)定蔬菜及制品中番茄紅素的方法。本標(biāo)準(zhǔn)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(cè)定。本方法的線性范圍為10ng～1000ng。本方法的檢出限為0.13mg/kg。
本標(biāo)準(zhǔn)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。
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(biāo)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(guó)外國(guó)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(hù)動(dòng)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(kuò)展名稱菜。
本標(biāo)準(zhǔn)規(guī)定了食品中莠去津殘留量的氣相色譜-質(zhì)譜檢測(cè)方法。本標(biāo)準(zhǔn)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(cè)定和確證。
本標(biāo)準(zhǔn)規(guī)定了出口食品中對(duì)羥基苯甲酸甲酯、對(duì)羥基苯甲酸乙酯、對(duì)羥基苯甲酸異丙酯、對(duì)羥基苯甲酸丙酯、對(duì)羥基苯甲酸異丁酯、對(duì)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(cè)方法。本標(biāo)準(zhǔn)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(duì)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(cè)定。
本標(biāo)準(zhǔn)界定了進(jìn)出口食品、化妝品一般術(shù)語、制抽樣術(shù)語、感官檢驗(yàn)方法術(shù)語、理化檢驗(yàn)方法術(shù)語、生物學(xué)檢驗(yàn)方法術(shù)語、毒理學(xué)術(shù)語、風(fēng)險(xiǎn)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(biāo)準(zhǔn)術(shù)語、縮略語。本標(biāo)準(zhǔn)適用于進(jìn)出口食品、化妝品標(biāo)準(zhǔn)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。
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).
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.
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.
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.
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.
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).
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.
