水果、蔬菜及其制品检测

NF V05-128:1984 水果、蔬菜及其制品.果胶物质测定

Fruits, vegetables and derived products. Determination of pectic matter.

GB/T 15402-1994 水果、蔬菜及其制品 钠、钾含量的测定

本标准规定了水果、蔬菜及其制品钠、钾含量的测定方法。 本标准适用于水果、蔬菜及其制品钠、钾含量的测定

Fruits,vegetables and derivd products--Determination of sodium and potassium

NF V05-117:1974 水果、蔬菜及其制品 铁含量的测定

Fruit, vegetables and fruit and vegetable products. Determination of the content of iron.

GB/T 15667-1995 水果、蔬菜及其制品 氯化物含量的测定

本标准规定了水果、蔬菜及制品氯化物含量测定的原理、试剂、仪器设备、样品和测定步骤。 本标准适用于水果、蔬菜及制品中氯化物含量的测定，测定结果以氯化钠含量百分率表示

Fruits, vegetables and their products--Determination of chloride content

ISO 5519:2008 水果、蔬菜及其制品.山梨酸含量的测定

This International Standard specifies a method for extracting the sorbic acid present in fruits, vegetables and derived products, and two techniques

Fruits, vegetables and derived products - Determination of sorbic acid content

NF V05-131:1986 水果、蔬菜及其制品.乙醇含量测定.酶法

Fruits, vegetables and derived products. Determination of ethanol. Enzymic method.

ISO 5519:1978 水果、蔬菜及其制品 山梨酸含量的测定

The method consists in homogenizing the product, followed by quantitative entraining, by steam, of the acid present in a test portion, determination

Fruits, vegetables and derived products; Determination of sorbic acid content

ISO 6632:1981 水果、蔬菜及其制品 挥发性酸度的测定

The method consists in acidifying a test portion with tartaric acid, entraining the volatile acids by steam distillation and titrating the distillate

Fruits, vegetables and derived products; Determination of volatile acidity

NY/T 1435-2007 水果、蔬菜及其制品中二氧化硫总量的测定

本标准规定了水果、蔬菜及其制品中二氧化硫总量的测定方法。 本标准适用于水果、蔬菜及其制品中二氧化硫总量的测定。 本标准中重量法的检出限为 2.8mg/kg，浊度法的检出限为 0.3mg/kg

Determination of Toul Sulphur Dioxide Content -Fruits,Vegetable and Derived Producs

GB/T 15664-2009 水果、蔬菜及其制品.甲酸含量的测定 重量法

本标准规定了重量法测定水果、蔬菜及其制品中甲酸含量的方法。 本标准适用于水果、蔬菜及其制品中甲酸含量的测定

Fruit and vegetable products-Determination of formic acid content-Gravimetric method

GB/T 15664-1995 水果、蔬菜及其制品 甲酸含量的测定 重量法

本标准规定了水果、蔬菜及制品中甲酸含量的重量法测定。 本标准适用于水果、蔬菜及制品中甲酸含量的测定

Fruit, vegetable and their products--Determination of formic acid content--Gravimetric method

NF V05-118:1974 水果、蔬菜及其制品 挥发性酸度含量的测定

Fruit, vegetables, and fruit and vegetable products. Determination of the content of volatile acidity.

ISO 5521:1981 水果、蔬菜及其制品 二氧化硫检出的定性法

The method is applicable to products having contents of 2 mg or more per kilogram. It consists in acidification of a test portion and decolourizing

Fruits, vegetables and derived products; Qualitative method for the detection of sulphur dioxide

ISO 5522:1981 水果、蔬菜及其制品 二氧化硫总含量的测定

The method consists in acidifying and heating a test portion, entraining, in a current of nitrogen, the gas liberated, absorbing and oxidizing the gas

Fruits, vegetables and derived products; Determination of total sulphur dioxide content

ISO 5515:1979 水果、蔬菜及其制品 分析前有机物的分解 湿法

The method consists in heating a test portion until all organic matter is decomposed and a clear solution is obtained, either with sulphuric acid

Fruits, vegetables and derived products; Decomposition of organic matter prior to analysis; Wet method

NF V05-128:1984 水果、蔬菜及其制品.果胶物质测定

Fruits, vegetables and derived products. Determination of pectic matter.

GB/T 15402-1994 水果、蔬菜及其制品 钠、钾含量的测定

本标准规定了水果、蔬菜及其制品钠、钾含量的测定方法。 本标准适用于水果、蔬菜及其制品钠、钾含量的测定

Fruits,vegetables and derivd products--Determination of sodium and potassium

NF V05-117:1974 水果、蔬菜及其制品 铁含量的测定

Fruit, vegetables and fruit and vegetable products. Determination of the content of iron.

GB/T 15667-1995 水果、蔬菜及其制品 氯化物含量的测定

本标准规定了水果、蔬菜及制品氯化物含量测定的原理、试剂、仪器设备、样品和测定步骤。 本标准适用于水果、蔬菜及制品中氯化物含量的测定，测定结果以氯化钠含量百分率表示

Fruits, vegetables and their products--Determination of chloride content

ISO 5519:2008 水果、蔬菜及其制品.山梨酸含量的测定

This International Standard specifies a method for extracting the sorbic acid present in fruits, vegetables and derived products, and two techniques

Fruits, vegetables and derived products - Determination of sorbic acid content

NF V05-131:1986 水果、蔬菜及其制品.乙醇含量测定.酶法

Fruits, vegetables and derived products. Determination of ethanol. Enzymic method.

ISO 5519:1978 水果、蔬菜及其制品 山梨酸含量的测定

The method consists in homogenizing the product, followed by quantitative entraining, by steam, of the acid present in a test portion, determination

Fruits, vegetables and derived products; Determination of sorbic acid content

ISO 6632:1981 水果、蔬菜及其制品 挥发性酸度的测定

The method consists in acidifying a test portion with tartaric acid, entraining the volatile acids by steam distillation and titrating the distillate

Fruits, vegetables and derived products; Determination of volatile acidity

NY/T 1435-2007 水果、蔬菜及其制品中二氧化硫总量的测定

本标准规定了水果、蔬菜及其制品中二氧化硫总量的测定方法。 本标准适用于水果、蔬菜及其制品中二氧化硫总量的测定。 本标准中重量法的检出限为 2.8mg/kg，浊度法的检出限为 0.3mg/kg

Determination of Toul Sulphur Dioxide Content -Fruits,Vegetable and Derived Producs

GB/T 15664-2009 水果、蔬菜及其制品.甲酸含量的测定 重量法

本标准规定了重量法测定水果、蔬菜及其制品中甲酸含量的方法。 本标准适用于水果、蔬菜及其制品中甲酸含量的测定

Fruit and vegetable products-Determination of formic acid content-Gravimetric method

GB/T 15664-1995 水果、蔬菜及其制品 甲酸含量的测定 重量法

本标准规定了水果、蔬菜及制品中甲酸含量的重量法测定。 本标准适用于水果、蔬菜及制品中甲酸含量的测定

Fruit, vegetable and their products--Determination of formic acid content--Gravimetric method

NF V05-118:1974 水果、蔬菜及其制品 挥发性酸度含量的测定

Fruit, vegetables, and fruit and vegetable products. Determination of the content of volatile acidity.

ISO 5521:1981 水果、蔬菜及其制品 二氧化硫检出的定性法

The method is applicable to products having contents of 2 mg or more per kilogram. It consists in acidification of a test portion and decolourizing

Fruits, vegetables and derived products; Qualitative method for the detection of sulphur dioxide

ISO 5522:1981 水果、蔬菜及其制品 二氧化硫总含量的测定

The method consists in acidifying and heating a test portion, entraining, in a current of nitrogen, the gas liberated, absorbing and oxidizing the gas

Fruits, vegetables and derived products; Determination of total sulphur dioxide content

ISO 5515:1979 水果、蔬菜及其制品 分析前有机物的分解 湿法

The method consists in heating a test portion until all organic matter is decomposed and a clear solution is obtained, either with sulphuric acid

Fruits, vegetables and derived products; Decomposition of organic matter prior to analysis; Wet method