发布时间:2023-06-03 23:27:44
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本标准适用于以茄科植物辣椒(Capsicum annuum L.)的果实为原料,经加工精制而成的食品添加剂辣椒油树脂
Food Additive Capsicum oleoresin
Specifies a method for the determination, by a spectrometric method, of the total capsaicinoid content of whole or powdered chillies
Chillies and chilli oleoresins - Determination of total capsaicinoid content - Part 1: Spectrometric method
Specifies a method for the determination, by high-performance liquid chromatography, of the total capsaicinoid content of whole or powdered chillies
Chillies and chilli oleoresins; determination of total capsaicinoid content; part 2: method using high-performance liquid chromatography
This test method provides quick and accurate ratings for the sensory heat in oleoresin capsicums ranging from 100 000 to 1 000 000
Standard Test Method for Sensory Evaluation of Oleoresin Capsicum
1.1 This test method describes standardized procedures for the sensory evaluation of heat in oleoresin capsicums ranging from 100 000 to 1 000 000
Standard Test Method for Sensory Evaluation of Oleoresin Capsicum
This Part of BS 4585 describes a method for the determination, by high-performance liquid chromatography (HPLC), of the total capsaicinoid content
Methods of test for spices and condiments - Determination of total capsaicinoid content of chillies and chilli oleoresins (high-performance liquid chromatographic method)
本标准规定了整辣椒或辣椒粉(Capiscum frutescens L.)及其油树脂中总辣椒碱含量的紫外分光光度测定方法。本标准适用于辣椒及其油树脂中总辣椒碱含量的紫外分光光度测定。本标准实验条件下用活性炭不能有效脱色的样品,应选用高效液相色谱法
Chillies and chilli oleoresins.Determination of total capsaicinoid content.Spectrophotometric methods
本标准规定了辣椒及其油树脂中总辣椒碱含量的高效液相色谱测定法。本标准适用于辣椒及其油树脂中总辣椒碱含量的高效液相色谱测定
Chillies and chilli oleoresins.Determination of total capsaicinoid content.Method using HPLC
Chillies and chilli oleoresins. Determination of total capsaicinoid content. Part 1 : spectrometric method.
This test method provides quick and accurate ratings for the sensory heat in oleoresin capsicums ranging from 100 000 to 1 000 000 Scoville heat
Standard Test Method for Sensory Evaluation of Oleoresin Capsicum
Spices and condiments. Chillies and their oleoresins. Determination of total capsaicinoids by high performance liquid chromatography.
Black pepper oleoresin
前言适用范围 本标准规定了辣椒油的技术要求、试验方法、检验规则、包装、标志、运输、储存等内容。 本标准适用于以芝麻、红辣椒为原料,经加工制成的食用调味辣椒油
本标准规定了油辣椒的技术要求、试验方法和标签要求。 本标准适用于油辣椒的生产、销售和监督检验
Fried papper sauce
本标准适用于以茄科植物辣椒(Capsicum annuum L.)的果实为原料,经加工精制而成的食品添加剂辣椒油树脂
Food Additive Capsicum oleoresin
Specifies a method for the determination, by a spectrometric method, of the total capsaicinoid content of whole or powdered chillies
Chillies and chilli oleoresins - Determination of total capsaicinoid content - Part 1: Spectrometric method
Specifies a method for the determination, by high-performance liquid chromatography, of the total capsaicinoid content of whole or powdered chillies
Chillies and chilli oleoresins; determination of total capsaicinoid content; part 2: method using high-performance liquid chromatography
This test method provides quick and accurate ratings for the sensory heat in oleoresin capsicums ranging from 100 000 to 1 000 000
Standard Test Method for Sensory Evaluation of Oleoresin Capsicum
1.1 This test method describes standardized procedures for the sensory evaluation of heat in oleoresin capsicums ranging from 100 000 to 1 000 000
Standard Test Method for Sensory Evaluation of Oleoresin Capsicum
This Part of BS 4585 describes a method for the determination, by high-performance liquid chromatography (HPLC), of the total capsaicinoid content
Methods of test for spices and condiments - Determination of total capsaicinoid content of chillies and chilli oleoresins (high-performance liquid chromatographic method)
本标准规定了整辣椒或辣椒粉(Capiscum frutescens L.)及其油树脂中总辣椒碱含量的紫外分光光度测定方法。本标准适用于辣椒及其油树脂中总辣椒碱含量的紫外分光光度测定。本标准实验条件下用活性炭不能有效脱色的样品,应选用高效液相色谱法
Chillies and chilli oleoresins.Determination of total capsaicinoid content.Spectrophotometric methods
本标准规定了辣椒及其油树脂中总辣椒碱含量的高效液相色谱测定法。本标准适用于辣椒及其油树脂中总辣椒碱含量的高效液相色谱测定
Chillies and chilli oleoresins.Determination of total capsaicinoid content.Method using HPLC
Chillies and chilli oleoresins. Determination of total capsaicinoid content. Part 1 : spectrometric method.
This test method provides quick and accurate ratings for the sensory heat in oleoresin capsicums ranging from 100 000 to 1 000 000 Scoville heat
Standard Test Method for Sensory Evaluation of Oleoresin Capsicum
Spices and condiments. Chillies and their oleoresins. Determination of total capsaicinoids by high performance liquid chromatography.
Black pepper oleoresin
前言适用范围 本标准规定了辣椒油的技术要求、试验方法、检验规则、包装、标志、运输、储存等内容。 本标准适用于以芝麻、红辣椒为原料,经加工制成的食用调味辣椒油
本标准规定了油辣椒的技术要求、试验方法和标签要求。 本标准适用于油辣椒的生产、销售和监督检验
Fried papper sauce