共找到 150 條與 評(píng)定 辣椒 相關的標準，共 10 頁
本文件規(guī)定了辣椒炒肉用“湖南辣椒”的要求與檢驗、檢驗規(guī)則、標志、包裝、貯存和運輸、記錄管理等內容
Pepper for stir-fried pork belly of HN peppers
本文件規(guī)定了辣椒炒肉用“湖南辣椒”的要求與檢驗、檢驗規(guī)則、標志、包裝、貯存和運輸、記錄管理等內容。 本文件適用于辣椒炒肉用“湖南辣椒”的生產(chǎn)
Hunan Chili Chili Chili Stir-fried Pork with Chili Peppers
This International Standard specifies requirements for chillies and capsicums in the whole or ground (powdered) form. Two main species of capiscum
Chillies and capsicums, whole or ground (powdered) - Specification
This International Standard specifies requirements for chillies and capsicums in the whole or ground (powdered) form. Two main species of capiscum
SPECIFICATION FOR Chillies and capsicums, whole or ground (powdered)
Chillies and chilli oleoresins - Determination of total capsaicinoid contents-1 Spectrometric method
本標準規(guī)定了用高效液相色譜法(HPLC)測定辣椒及辣椒制品中辣椒素類物質的方法及辣度表示方法。 本標準適用于辣椒和辣椒制品中辣椒素類物質的測定及辣度的表示。 本方法檢出限：辣椒素、二氫辣椒素均為l00 ng；檢出濃度：辣椒素、二氫辣椒素均為1 mg／kg；線性‘范圍為1 mg／L～150
Determination of total capsaicinoid content and representation of pungency degree in capsicum and its products
測定步驟 6.1樣品制備 6.1.1 干辣椒：將樣品充分粉碎混勻，稱取0.2g~0.5g（精確到0.0001g。根據(jù)樣品辣椒素含量多少，取樣量可適當增減）。 6.1.2 油辣椒等辣椒制品：將辣椒制品混勻或粉碎均勻，稱取0.5g~2.0g（精確到0.0001g。根據(jù)樣品辣椒素
Determination of Capsaicin and Dihydrocapsaicin in capsicum and its products HPLC fluorescence method
This document specifies requirements for ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.). Recommendations relating
Spices and condiments — Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) — Specifications
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
Chillies and chilli oleoresins -- Determination of total capsaicinoid content -- Part 1: Spectrometric method
Chillies and chilli oleoresins. Determination of total capsaicinoid content. Part 1: Spectrometric method.
The document specifies a routine-method for the determination of capsaicinoides of powdered paprika and paprika oleoresins by HPLC. The method
Analysis of spices and condiments - Determination of capsaicinoid content of powdered paprika, paprika oleoresins, powdered chillies and chillie oleoresins - Method using high performance liquid chromatography (HPLC)
本文件規(guī)定了食品添加劑辣椒紅原料辣椒顆粒的技術要求、原料要求、試驗方法、檢驗規(guī)則。 本文件適用于以辣椒粉直接造粒或經(jīng)籽皮分離的辣椒果皮經(jīng)干燥、粉碎、造粒等工序制成的辣椒紅原料辣椒顆粒
Paprika red raw material—Paprika pellet
This part of ISO 7543 specifies a method for the determination, by a spectrometric method, of the total capsaicinoid content of whole or powdered
Chillies and chilli oleoresins -- Determination of total capsaicinoid content -- Part 1: Spectrometric method
1.1 This Tanzania Standard prescribes requirements and methods of sampling and test for chillies and capsicums belonging to the species Capsicum
Tanzania Standard Chillies and capsicums (Whole and ground)
