GB/T 17527-2009 胡椒精油含量的测定
本标准规定了胡椒精油含量的测定方法。 本标准适用于黑、白胡椒及黑、白胡椒粉中精油含量的测定
Determination of pepper essential oils content
GB/T 17527-1998 胡椒精油含量测定方法
本标准规定了胡椒精油含量的测定方法。 本标准适用于黑、白胡椒及黑、白胡椒粉的精油含量的测定
Determination method of pepper essential oils content
NF T75-216:1980 香精油.黑胡椒香精油
Essential oils. Oil of black pepper.
NF T75-210:1982 香精油.法国、意大利、英国和美国胡椒薄荷油精
Essential oils. Oil of peppermint, France, Italy, United Kingdom, and USA.
NY/T 455-2001 胡椒
本标准规定了黑胡椒和白胡椒的定義、质量和分級要求.试验方法以及包装标志、贮存和运输。 本标准适用于黑胡椒和白胡椒的质量評定及其貿易。本标准不适用于未加工或半加工的黑胡椒的 质量评定及其贸易
Pepper
ISO 3061:1979 黑胡椒油
The Standard specifies the following characteristics of the oil. Appearance: Clear, mobile liquid. Colour: Almost colourless to bluish-green. Odour
Oil of black pepper
KS H ISO 3061-2011(2021 黑胡椒油
Oil of black pepper (Piper nigrum L.)
DIN 10235:1999 胡椒和胡椒油树脂.胡椒碱含量的测定.高效液相色谱法
The document specifies a method for the determination of piperine content of pepper. It is used a HPLC-method for the determination of pepper
Pepper an pepper oleoresins - Determination of piperine content - Method using high-performance liquid chromatography (HPLC)
ISO 11027:1993 胡椒和胡椒油树脂 胡椒碱含量的测定 高效液相色谱法
Specifies a method for the determination (by high-performance liquid chromatography) of the piperine content of ground pepper, whole pepper
Pepper an pepper oleoresins; determination of piperine content; method using high-performance liquid chromatography
ISO 959-1:1989 胡椒(胡椒科),胡椒粒和粉.规范.第1部分:黑胡椒
Pepper (Piper nigrum Linnaeus), whole or ground; specification; part 1: black pepper
ISO 959-2:1989 胡椒(胡椒科),胡椒粒和粉.规范.第2部分:白胡椒
Pepper (Piper nigrum Linnaeus), whole or ground; specifications; part 2: white pepper
KS H ISO 3061:2011 黑胡椒油(Piper nigrum L.)
이 표준은 검은 후추(Piper nigrum L.) 정유의 품질을 평가하는 데 이용하기 위
Oil of black pepper (Piper nigrum L.)
SNI 01-0025-1987 黑胡椒油性树脂
Black pepper oleoresin
BS ISO 3061:2008 黑胡椒油(Piper nigrum L.)
Oil of black pepper (Piper nigrum L.)
ISO 3061:2008 黑胡椒油(Piper nigrum L.)
ISO 3061:2008 specifies certain characteristics of oil of black pepper (Piper nigrum L.), with a view to facilitating the assessment of its quality
Oil of black pepper (Piper nigrum L.)
GB/T 17527-2009 胡椒精油含量的测定
本标准规定了胡椒精油含量的测定方法。 本标准适用于黑、白胡椒及黑、白胡椒粉中精油含量的测定
Determination of pepper essential oils content
GB/T 17527-1998 胡椒精油含量测定方法
本标准规定了胡椒精油含量的测定方法。 本标准适用于黑、白胡椒及黑、白胡椒粉的精油含量的测定
Determination method of pepper essential oils content
NF T75-216:1980 香精油.黑胡椒香精油
Essential oils. Oil of black pepper.
NF T75-210:1982 香精油.法国、意大利、英国和美国胡椒薄荷油精
Essential oils. Oil of peppermint, France, Italy, United Kingdom, and USA.
NY/T 455-2001 胡椒
本标准规定了黑胡椒和白胡椒的定義、质量和分級要求.试验方法以及包装标志、贮存和运输。 本标准适用于黑胡椒和白胡椒的质量評定及其貿易。本标准不适用于未加工或半加工的黑胡椒的 质量评定及其贸易
Pepper
ISO 3061:1979 黑胡椒油
The Standard specifies the following characteristics of the oil. Appearance: Clear, mobile liquid. Colour: Almost colourless to bluish-green. Odour
Oil of black pepper
KS H ISO 3061-2011(2021 黑胡椒油
Oil of black pepper (Piper nigrum L.)
DIN 10235:1999 胡椒和胡椒油树脂.胡椒碱含量的测定.高效液相色谱法
The document specifies a method for the determination of piperine content of pepper. It is used a HPLC-method for the determination of pepper
Pepper an pepper oleoresins - Determination of piperine content - Method using high-performance liquid chromatography (HPLC)
ISO 11027:1993 胡椒和胡椒油树脂 胡椒碱含量的测定 高效液相色谱法
Specifies a method for the determination (by high-performance liquid chromatography) of the piperine content of ground pepper, whole pepper
Pepper an pepper oleoresins; determination of piperine content; method using high-performance liquid chromatography
ISO 959-1:1989 胡椒(胡椒科),胡椒粒和粉.规范.第1部分:黑胡椒
Pepper (Piper nigrum Linnaeus), whole or ground; specification; part 1: black pepper
ISO 959-2:1989 胡椒(胡椒科),胡椒粒和粉.规范.第2部分:白胡椒
Pepper (Piper nigrum Linnaeus), whole or ground; specifications; part 2: white pepper
KS H ISO 3061:2011 黑胡椒油(Piper nigrum L.)
이 표준은 검은 후추(Piper nigrum L.) 정유의 품질을 평가하는 데 이용하기 위
Oil of black pepper (Piper nigrum L.)
SNI 01-0025-1987 黑胡椒油性树脂
Black pepper oleoresin
BS ISO 3061:2008 黑胡椒油(Piper nigrum L.)
Oil of black pepper (Piper nigrum L.)
ISO 3061:2008 黑胡椒油(Piper nigrum L.)
ISO 3061:2008 specifies certain characteristics of oil of black pepper (Piper nigrum L.), with a view to facilitating the assessment of its quality
Oil of black pepper (Piper nigrum L.)
编辑：北检院编辑部
