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编号 名称 AS 2093-1977 Salt for use in the manufacture of dairy products AS 2093P-1977 Salt for use in the manufacture of dairy products - Reference print

编号 名称 ISO 3360:1976 Phosphoric acid and sodium phosphates for industrial use (including foodstuffs) - De ISO 3706:1976 Phosphoric acid for industrial use (including foodstuffs) - Determination of total p ISO 3707:1976 Phosphoric acid for industrial use (including foodstuffs) - Determination of calcium ISO 5373:1981 Condensed phosphates for industrial use (including foodstuffs) - Determination of ca ISO 1003:2008 Spices - Ginger (Zingiber officinale Roscoe) – Specification ISO 10620:1995 Dried sweet marjoram (Origanum majorana L.) – Specification ISO 10621:1997 Dehydrated green pepper (Piper nigrum L.) - Specification ISO 10622:1997 Large cardamom (Amomum subulatum Roxb.), as capsules and seeds - Specification ISO 11027:1993 Pepper and pepper oleoresins - Determination of piperine content - Method using high ISO 1108:1992 Spices and condiments - Determination of non-volatile ether extract ISO 11162:2001 Peppercorns (Piper nigrum L.) in brine - Specification and test methods ISO 11163:1995 Dried sweet basil (Ocimum basilicum L.) - Specification ISO 11164:1995 Dried rosemary (Rosmarinus officinalis L.) - Specification ISO 11165:1995 Dried sage (Salvia officinalis L.) – Specification ISO 11178:1995 Star anise (Illicium verum Hook. f.) – Specification ISO 1208:1982 Spices and condiments - Determination of filth ISO 1237:1981 Mustard seed - Specification ISO 13685:1997 Ginger and its oleoresins - Determination of the main pungent components (gingerols ISO 2253:1999 Curry powder - Specification ISO 2254:2004 Cloves, whole and ground (powdered) – Specification ISO 2255:1996 Coriander (Coriandrum sativum L.), whole or ground (powdered) – Specification ISO 2256:1984 Dried mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) – Spe ISO 2825:1981 Spices and condiments - Preparation of a ground sample for analysis ISO 3493:1999 Vanilla – Vocabulary ISO 3513:1995 Chillies - Determination of Scoville index ISO 3588:1977 Spices and condiments - Determination of degree of fineness of grinding - Hand sievi ISO/TS 3632-1:2003 Saffron (Crocus sativus L.) - Part 1: Specification ISO/TS 3632-2:2003 Saffron (Crocus sativus L.) - Part 2: Test methods ISO 5559:1995 Dehydrated onion (Allium cepa Linnaeus) – Specification ISO 5560:1997 Dehydrated garlic (Allium sativum L.) – Specification ISO 5561:1990 Black caraway and blond caraway (Carum carvi Linnaeus), whole – Specification ISO 5562:1983 Turmeric, whole or ground (powdered) – Specification ISO 5563:1984 Dried peppermint (Mentha piperita Linnaeus) - Specification ISO 5564:1982 Black pepper and white pepper, whole or ground - Determination of piperine content ISO 5565-1:1999 Vanilla [Vanilla fragrans (Salisbury) Ames] - Part 1: Specification ISO 5565-2:1999 Vanilla [Vanilla fragrans (Salisbury) Ames] - Part 2: Test methods ISO 5566:1982 Turmeric - Determination of colouring power - Spectrophotometric method ISO 5567:1982 Dehydrated garlic - Determination of volatile organic sulphur compounds ISO/DIS 6465 Whole cumin (Cuminum cyminum L.) – Specification ISO 6465:1984 Whole cumin (Cuminum cyminum Linnaeus) – Specification ISO 6538:1997 Cassia, Chinese type, Indonesian type and Vietnamese type [Cinnamomum aromaticum (Ne ISO 6539:1997 Cinnamon, Sri Lankan type, Seychelles type and Madagascan type (Cinnamomum zeylanicu ISO 6571:2008 Spices, condiments and herbs - Determination of volatile oil content (hydrodistillat

ISO 6574:1986 Celery seed (Apium graveolens Linnaeus) - Specification ISO 6575:1982 Fenugreek, whole or ground (powdered) – Specification ISO 6576:2004 Laurel (Laurus nobilis L.) - Whole and ground leaves – Specification ISO 6577:2002 Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) – ISO 6754:1996 Dried thyme (Thymus vulgaris L.) – Specification ISO 676:1995/Cor Spices and 1:1997 condiments - Botanical nomenclature - Technical Corrigendum 1 ISO 676:1995 Spices and condiments - Botanical nomenclature ISO 7377:1984 Juniper berries (Juniperus communis Linnaeus) - Specification ISO 7386:1984 Aniseed (Pimpinella anisum Linnaeus) – Specification ISO 7540:2006 Ground paprika (Capsicum annuum L.) – Specification ISO 7541:1989 Ground (powdered) paprika - Determination of total natural colouring matter content ISO 7542:1984 Ground (powdered) paprika (Capsicum annuum Linnaeus) - Microscopical examination ISO 7543-1:1994 Chillies and chilli oleoresins - Determination of total capsaicinoid content - Part ISO 7543-2:1993 Chillies and chilli oleoresins - Determination of total capsaicinoid content - Part ISO 7925:1999 Dried oregano (Origanum vulgare L.) - Whole or ground leaves - Specification ISO 7926:1991 Dehydrated tarragon (Artemisia dracunculus Linnaeus) – Specification ISO 7927-1:1987 Fennel seed, whole or ground (powdered) - Part 1: Bitter fennel seed (Foeniculum vul ISO 7928-1:1991 Savory - Specification - Part 1: Winter savory (Satureja montana Linnaeus) ISO 7928-2:1991 Savory - Specification - Part 2: Summer savory (Satureja hortensis Linnaeus) ISO 882-1:1993 Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) - Specificat ISO 882-1:1993/Cor Cardamom (Elettaria 1:1996 cardamomum (Linnaeus) Maton var. minuscula Burkill) - Specificat ISO 882-2:1993/Cor Cardamom (Elettaria 1:1996 cardamomum (Linnaeus) Maton var. minuscula Burkill) - Specificat ISO 882-2:1993 Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) - Specificat ISO/DIS 927 Spices and condiments - Determination of extraneous matter and foreign matter conten ISO 927:1982 Spices and condiments - Determination of extraneous matter content ISO 928:1997 Spices and condiments - Determination of total ash ISO 930:1997 Spices and condiments - Determination of acid-insoluble ash ISO 939:1980 Spices and condiments - Determination of moisture content - Entrainment method ISO 941:1980 Spices and condiments - Determination of cold water-soluble extract ISO 948:1980 Spices and condiments - Sampling ISO 959-1:1998 Pepper (Piper nigrum L.), whole or ground - Specification - Part 1: Black pepper ISO 959-2:1998 Pepper (Piper nigrum L.), whole or ground - Specification - Part 2: White pepper ISO 972:1997 Chillies and capsicums, whole or ground (powdered) - Specification ISO 973:1999 Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground – Specification

uding foodstuffs) - Determination of fluorine content - Alizarin complexone and lanthanum nitrate photo termination of total phosphorus (V) oxide content - Quinoline phosphomolybdate gravimetric method termination of calcium content - Flame atomic absorption method - Determination of calcium content - Flame atomic absorption spectrometric method

- Specification nt - Method using high-performance liquid chromatography

components (gingerols and shogaols) - Method using high-performance liquid chromatography

– Specification ridis Linnaeus) – Specification

grinding - Hand sieving method (Reference method)

– Specification

of piperine content - Spectrophotometric method

namomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume (Cinnamomum zeylanicum Blume) - Specification ontent (hydrodistillation method)

ca fragrans Houtt.) – Specification

rigendum 1

ouring matter content opical examination cinoid content - Part 1: Spectrometric method cinoid content - Part 2: Method using high-performance liquid chromatography Specification

l seed (Foeniculum vulgare P. Miller var. na Linnaeus) nsis Linnaeus) Burkill) - Specification - Part 1: Whole Burkill) - Specification - Part 1: Whole Burkill) - Specification - Part 2: Seeds Burkill) - Specification - Part 2: Seeds foreign matter content

trainment method

rt 1: Black pepper rt 2: White pepper

d – Specification

vulgare) – Specification

capsules capsules - Technical Corrigendum 1 - Technical Corrigendum 1

anthanum nitrate photometric method avimetric method

anii (C.G. Nees) Blume and Cinnamomum loureirii Nees] – Specification

编号

名称

Acetic Acid Food Grade - Product Made From Materials Of Non-agricultural Origin - Definitions, Requirements, Marking I.S. EN 13189:2000

I.S. EN 13188:2000 Vinegar - Product Made From Liquids Of Agricultural Origin - Definitions, Requiremen I.S. EN 13189:2000 Acetic Acid Food Grade - Product Made From Materials Of Non-agricultural Origin - De I.S. EN ISO Vanilla 3493:2007 - Vocabulary

s, Requirements, Marking

efinitions, Requirements, Marking ricultural Origin - Definitions, Requirements, Marking

编号 名称 BS EN 13188:2000 Vinegar. Product made from liquids of agricultural origin. Definitions, requirements BS EN 13189:2000 Acetic acid food grade. Product made from materials of non-agricultural origin. Defi BS 998:1990 Specification for vacuum salt for food use BS ISO 1003:2008 Spices. Ginger (Zingiber officinale Roscoe). Specification BS ISO 2254:2004 Cloves, whole and ground (powdered). Specification BS EN ISOVanilla. 3493:2007 Vocabulary DD ISO/TSSaffron 3632-1:2003 (Crocus sativus L.). Specification DD ISO/TSSaffron 3632-2:2003 (Crocus sativus L.). Test methods BS 4540-1:1981 Sampling of spices and condiments. Methods of sampling BS 4540-2:1982 Sampling of spices and condiments. Method for preparation of a ground sample for ana BS 4585-1:1983 Methods of test for spices and condiments. Determination of extraneous matter BS 4585-11:1983 Methods of test for spices and condiments. Determination of volatile organic sulphur BS 4585-12:1983 Methods of test for spices and condiments. Determination of piperine content of pepp BS 4585-13:1983 Methods of test for spices and condiments. Determination of colouring power of turme BS 4585-14:1983 Methods of test for spices and condiments. Determination of filth BS 4585-16:1990 Methods of test for spices and condiments. Determination of total natural colouring BS 4585-18:1996 Methods of test for spices and condiments. Determination of total capsaicinoid conte BS 4585-2:1982 Methods of test for spices and condiments. Determination of moisture content (entrai BS 4585-3:1998 Methods of test for spices and condiments. Determination of total ash BS 4585-4:1988 Methods of test for spices and condiments. Determination of alcohol-soluble extract BS 4585-6:1992 Methods of test for spices and condiments. Determination of non-volatile ether extra BS 4585-7:1989 Methods of test for spices and condiments. Determination of Scoville index of chilli BS 4585-8:1977 Methods of test for spices and condiments. Determination of degree of fineness of gr BS 4585-9:1998 Methods of test for spices and condiments. Determination of acid-insoluble ash BS ISO 6571:2008 Spices, condiments and herbs. Determination of volatile oil content (hydrodistillati BS ISO 6576:2004 Laurel (Laurus nobilis L.). Whole and ground leaves BS 7087-1:1995 Herbs and spices ready for food use. Specification for black and white pepper (whole BS 7087-10:1996 Herbs and spices ready for food use. Specification for dried mint (whole, rubbed and BS 7087-12:1992 Herbs and spices ready for food use. Specification for dried basil (bouquets, rubbed BS 7087-13:1992 Herbs and spices ready for food use. Specification for turmeric (whole and ground) BS 7087-14:1992 Herbs and spices ready for food use. Specification for dried nutmeg and dried mace BS 7087-15:1993 Herbs and spices ready for food use. Specification for cinnamon (whole and ground) BS 7087-16:1993 Herbs and spices ready for food use. Specification for oregano (whole, rubbed and gr BS 7087-17:1993 Herbs and spices ready for food use. Specification for chillies (whole and ground) BS 7087-18:1993 Herbs and spices ready for food use. Specification for dried rosemary (whole, rubbed BS 7087-19:1994 Herbs and spices ready for food use. Specification for fennel seeds (whole and groun BS 7087-2:1995 Herbs and spices ready for food use. Specification for dried thyme (whole and ground BS 7087-20:1995 Herbs and spices ready for food use. Specification for dried parsley (cut, rubbed an BS 7087-22:1995 Herbs and spices ready for food use. Specification for dried mustard seeds (whole an BS 7087-23:1995 Herbs and spices ready for food use. Specification for dried caraway seeds (whole an BS 7087-24:1996 Herbs and spices ready for food use. Specification for dried pimento (allspice) (who BS 7087-25:1996 Herbs and spices ready for food use. Specification for dehydrated onion BS 7087-26:1996 Herbs and spices ready for food use. Specification for dehydrated garlic

BS BS BS BS BS BS BS BS BS

7087-27:1997 Herbs and spices ready for food 7087-28:1997 Herbs and spices ready for food 7087-29:1997 Herbs and spices ready for food 7087-3:1996 Herbs and spices ready for food 7087-5:1996 Herbs and spices ready for food 7087-6:1996 Herbs and spices ready for food 7087-7:1996 Herbs and spices ready for food 7087-9:1996 Herbs and spices ready for food ISO 7540:2006 Ground paprika (Capsicum annuum

use. use. use. use. use. use. use. use. L.).

Specification Specification Specification Specification Specification Specification Specification Specification Specification

for for for for for for for for

dried sesame seeds (dehulled) dried tarragon (whole and gro dried whole dill seed, dill l dried sage (whole and ground) dried cumin (whole and ground coriander seeds (whole and gr dried fenugreek (whole or gro dried marjoram (whole, rubbed

initions, requirements, marking icultural origin. Definitions, requirements, marking

ground sample for analysis traneous matter latile organic sulphur compounds in dehydrated garlic perine content of pepper louring power of turmeric

tal natural colouring matter content of ground (powdered) paprika tal capsaicinoid content of chillies and chilli oleoresins (high-performance liquid chromatographic met isture content (entrainment method)

cohol-soluble extract n-volatile ether extract oville index of chillies gree of fineness of grinding - hand sieving method (reference method) id-insoluble ash ntent (hydrodistillation method)

nd white pepper (whole and ground) int (whole, rubbed and ground) asil (bouquets, rubbed and ground) c (whole and ground) utmeg and dried mace n (whole and ground) (whole, rubbed and ground) s (whole and ground) osemary (whole, rubbed and ground) seeds (whole and ground) hyme (whole and ground) arsley (cut, rubbed and ground) ustard seeds (whole and ground) araway seeds (whole and ground) imento (allspice) (whole and ground) ted onion ted garlic

esame seeds (dehulled) arragon (whole and ground) hole dill seed, dill leaves and ground dill age (whole and ground) umin (whole and ground) er seeds (whole and ground) enugreek (whole or ground) arjoram (whole, rubbed and ground)

id chromatographic method)

编号 名称 DIN 10220Sampling (1999-05) of spices and condiments for chemical, physical and sensory analysis DIN 10229Determining (2000-08) the water content of spices and condiments by azeotropic distillation DIN 10234Determination (2003-02) the capsaicinoid content of powdered paprika and chilli peppers by hig DIN 10235Determining (1999-09) the piperine content of pepper and pepper oleoresins by high-performance DIN 10236Determination (2001-12) of loss in mass of capsicum and allium species and of vegetables when DIN EN 13188 Vinegar (2000-11) - Product made from liquids of agricultural origin - Definitions, requiremen DIN EN 13189 Acetic (2000-11) acid, food grade - Product made from materials of non-agricultural origin - D DIN EN ISO Vanilla 3493 (2007-10) - Vocabulary (ISO 3493:1999); Trilingual version EN ISO 3493:2007

ensory analysis tropic distillation chilli peppers by high performance liquid chromatography (HPLC) ns by high-performance liquid chromatography (HPLC) nd of vegetables when dried in a vacuum oven efinitions, requirements, marking; English version of DIN EN 13188 gricultural origin - Definitions, requirements, marking; English version of DIN EN 13189 O 3493:2007

编号

名称