胡萝卜酱检测

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GB 10770-2010食品安全标准 婴幼儿罐装辅助食品

本标准适用于6月龄以上婴儿和幼儿食用的婴幼儿罐装辅助食品。

GB/T 19495.3-2004转基因产品检测 核酸提取纯化方法

GB/T 19495的本部分规定了转基因产品中DNA提取纯化方法以及DNA溶液浓度测定的基本要求。 本部分适用于转基因食品等加工产品，也适用于转基因农产品。

GB 23200.63-2016食品安全标准 食品中噻酰菌胺残留量的测定 液相色谱—质谱/质谱法

本标准规定了食品中噻酰菌胺农药残留量的液相色谱—质谱/质谱检测方法。本标准适用于生菜、胡萝卜、菜心、大米、柑橘、葡萄、板栗、牛肉、羊肝、鸡肉、罗非鱼、番茄酱、茶叶、蜂蜜中噻酰菌胺农药残留的定性鉴定/定量测定，其他食品可参照执行。

GB 23200.75-2016食品安全标准 食品中氟啶虫酰胺残留量的检测方法

本标准规定了食品中氟啶虫酰胺残留量的气相色谱法检测和液相色谱—质谱/质谱确证方法。本标准适用于生菜、胡萝卜、菜心、大米、柑橘、葡萄、板栗、牛肉、羊肝、鸡肉、罗非鱼、番茄酱、茶叶、蜂蜜中氟啶虫酰胺残留量的定量测定和定性确证，其他食品可参照执行。

GB/T 36193-2018水产品加工术语

本标准规定了水产品加工领域常用的基本术语。本标准适用于水产品加工业的生产、流通、科研、教学及管理等相关领域。

GB/T 41133-2022番茄制品中番茄红素、叶黄素、胡萝卜素含量的测定 超液相色谱法

本文件规定了超液相色谱法测定番茄制品中番茄红素、叶黄素、胡萝卜素含量的原理、试剂和材料、仪器设备、分析步骤、结果计算、精密度、检出限和定量限。本文件适用于番茄粉、番茄酱、番茄饮料、番茄干制品中番茄红素、叶黄素、α-胡萝卜素和β-胡萝卜素的测定。

NY/T 436-2018绿色食品 蜜饯

本标准规定了绿色食品蜜饯的术语和定义，产品分类，要求，检验规则，标签，包装、运输和储存。本标准适用于绿色食品蜜饯。

NY/T 1651-2008蔬菜及制品中番茄红素的测定.液相色谱法

本标准规定了用液相色谱仪测定蔬菜及制品中番茄红素的方法。本标准适用于番茄、胡萝卜、番茄汁、番茄酱等蔬菜及制品中番茄红素的测定。本方法的线性范围为10ng～1000ng。本方法的检出限为0.13mg/kg。

SB/T 10301-1999调味品名词术语 酱腌菜

本标准规定的名词术语适用于酱腌菜，不适用于其它的副食品和调味品。

SB/T 10934.1-2012常用中餐菜名标准双语译法 第1部分：中译英

本部分规定了常用中餐菜名的中文名称及英文译法。包括:中文菜名、英文菜名、菜中主要食品加工材料和辅助添加调味品、香辛料、数量指导。本部分适用于需要标注英文的饮食服务企业的中餐菜单。本部分适用地域:我国外国人较多的地区、旅游地区。不适用含有生活习俗、使用保护动物(植物)为原料和以私房菜为主的餐饮企业;也不适用餐饮企业的秘制特色菜和扩展名称菜。

SN/T 1972-2007进出口食品中莠去津残留量的检测方法 气相色谱-质谱法

本标准规定了食品中莠去津残留量的气相色谱-质谱检测方法。本标准适用于柑橘、苹果、菠菜、大葱、胡萝卡、松子仁、核桃仁、茶叶、蜂蜜、鱼、牛肝、鸡肾、玉米、糙米、甘草、辣椒酱中莠去津残留量的测定和确证。

SN/T 4047-2014出口食品中对羟基苯甲酸酯的测定

本标准规定了出口食品中对羟基苯甲酸甲酯、对羟基苯甲酸乙酯、对羟基苯甲酸异丙酯、对羟基苯甲酸丙酯、对羟基苯甲酸异丁酯、对羟基苯甲酸丁酯含量的液相色谱和液相色谱-质谱/质谱检测方法。本标准适用于苦瓜、苹果、肉罐头、苹果酱、豆沙馅料、醋、酱油、豆瓣酱、牛奶、乳味饮料、胡萝卜汁、橙汁和碳酸饮料等食品中6种对羟基苯甲酸酯含量的液相色谱法和液相色谱-质谱/质谱法测定。

SN/T 4601-2016进出口食品、化妆品检验术语

本标准界定了进出口食品、化妆品一般术语、制抽样术语、感官检验方法术语、理化检验方法术语、生物学检验方法术语、毒理学术语、风险分析术语、质量管理体系术语、出入境监督监管术语、标准术语、缩略语。本标准适用于进出口食品、化妆品标准的编写和出版，也适用于食品工业生产、科研、教学及其他有关领域。

EN 15764-2009食品.微量元素的测定.高压溶出后用火焰和石墨炉原子吸收光谱法(FAAS和GFAAS)测定锡元素

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.进/出试验

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.对照差异试验 (DfC试验)

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.词汇(ISO 5492:2008),多语言版本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土质.词汇(ISO 11074-2015);三语种版本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.微量元素的测定.压力溶出后用火焰和/或石墨炉原子吸收光谱法(FAAS和GFAAS)测定锡元素的含量

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.微量元素测定.高压溶出后的电感耦合等离子体质谱(ICPMS)法的锡测定

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.