營養(yǎng)強化小麥粉檢測

營養(yǎng)強化小麥粉檢測項目報價？??解決方案？??檢測周期？??樣品要求？

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GB 2715-2016食品安全標(biāo)準(zhǔn) 糧食

本標(biāo)準(zhǔn)適用于供人食用的原糧和成品糧，包括谷物、豆類、薯類等。本標(biāo)準(zhǔn)不適用于加工食用油的原料。

GB 7099-2015食品安全標(biāo)準(zhǔn) 糕點、面包

本標(biāo)準(zhǔn)適用于糕點和面包。

GB 17400-2015食品安全標(biāo)準(zhǔn) 方便面

本標(biāo)準(zhǔn)適用于方便面、方便米粉(米線)、方便粉絲。

GB/T 20903-2007調(diào)味品分類

本標(biāo)準(zhǔn)規(guī)定了調(diào)味品的術(shù)語、定義和產(chǎn)品分類。 本標(biāo)準(zhǔn)適用于調(diào)味品。

GB/T 21118-2007小麥粉饅頭

本標(biāo)準(zhǔn)規(guī)定了小麥粉饅頭的術(shù)語和定義、技術(shù)要求、檢驗方法、檢驗規(guī)則、判定規(guī)則、標(biāo)簽標(biāo)識以及包裝、運輸和貯存等的要求。 本標(biāo)準(zhǔn)適用于以小麥粉為原料生產(chǎn)的商品饅頭。

GB/T 21122-2007營養(yǎng)強化小麥粉

本標(biāo)準(zhǔn)規(guī)定了營養(yǎng)強化小麥粉的有關(guān)術(shù)語和定義、營養(yǎng)強化劑和添加劑的使用要求、產(chǎn)品的分類和等級劃分、技術(shù)要求、檢驗方法、檢驗規(guī)則、以及對標(biāo)簽和標(biāo)識、包裝、運輸和貯存的要求。 本標(biāo)準(zhǔn)適用于供人食用的營養(yǎng)強化小麥粉。

GB/T 22515-2008糧油名詞術(shù)語.糧食、油料及其加工產(chǎn)品

本標(biāo)準(zhǔn)規(guī)定了糧食、油料、油脂產(chǎn)品、副產(chǎn)品及下腳等的名詞術(shù)語和定義。本標(biāo)準(zhǔn)適用于糧食及有關(guān)行業(yè)教學(xué)、科研、生產(chǎn)、加工、經(jīng)營及管理等領(lǐng)域。

GB/T 23781-2009黑芝麻糊

本標(biāo)準(zhǔn)規(guī)定了黑芝麻糊的要求、試驗方法、檢驗規(guī)則和標(biāo)志、包裝、運輸及貯存。本標(biāo)準(zhǔn)適用于黑芝麻糊的生產(chǎn)、檢驗和銷售。

NY/T 1052-2014綠色食品豆制品

本標(biāo)準(zhǔn)規(guī)定了綠色食品豆制品的術(shù)語與定義、分類、要求、檢驗規(guī)則、標(biāo)志和標(biāo)簽、包裝、運輸和貯存。本標(biāo)準(zhǔn)適用于以豆類為原料加工制成的綠色食品豆制品(包括熟制豆類、豆腐、豆腐干、腐竹和腐皮、干燥豆制品、豆粉、大豆蛋白),不適用于豆類飲料、膨化豆制品和發(fā)酵性豆制品。

DB54/ 0029-2009糌粑

本標(biāo)準(zhǔn)規(guī)定了糌粑產(chǎn)品的技術(shù)要求、檢測方法、檢驗規(guī)則、包裝及標(biāo)簽、儲存及運輸?shù)幕疽蟆?/p>

DB54 0029-2009糌粑

本標(biāo)準(zhǔn)規(guī)定了糌粑產(chǎn)品的技術(shù)要求、檢測方法、檢驗規(guī)則、包裝及標(biāo)簽、貯存及運輸?shù)幕疽?。本?biāo)準(zhǔn)適用于西藏自治區(qū)境內(nèi)生產(chǎn)和銷售的糌粑產(chǎn)品。

DIN EN 15652-2009食品.液相色譜法(HPLC)測定煙酸.英文版本DIN EN 15652-2009-09

This European Standard specifies a method for the determination of the mass fraction of niacin in foodstuffsby high performance liquid chromatography (HPLC) by three different ways of hydrolysis, acid hydrolysis (A),enzymatic hydrolysis (B) or acid/alkaline hydrolysis (C).The method has been validated in interlaboratory tests on fortified and non-fortified samples such as breakfastcereal powder, chocolate cereals, cooked ham, green peas, lyophilized green peas with ham, lyophilized soup,nutritive orange juice, milk powder and wheat flour, at levels from 0,5 mg/1O0 g to 24 mg/100 g. For furtherinformation on the validation data, see Annex B.A and B give similar results for niacin. In options A and B niacin is calculated as the sum of nicotinamide andnicotinic acid, and expressed as nicotinic acid [1]. Option C gives higher results than A and B for niacin withnon-supplemented cereals, but similar results for other products, In option C, niacin is calculated andexpressed as nicotinic acid after transformation of nicotinamide into nicotinic acid [2].Option A is faster and cheaper than B and C.Option B is used if an exact quantification of nicotinamide and nicotinic acid is needed. This cannot be donewith option A, because there is a slight transformation of nicotinamide into nicotinic acid during the acidhydrolysis.Option C quantifies total niacin. The alkaline hydrolysis is able to liberate other forms giving higher results forniacin, which in some foods such as maize and cereals are not normally biologically available, see [3], [4] and[5].Information on a comparison between the three different ways of hydrolysis is given in Annex C.

BS EN 15652-2009食品.煙酸的液相色譜法(HPLC)測定

This European Standard specifies a method for the determination of the mass fraction of niacin in foodstuffs by high performance liquid chromatography (HPLC) by three different ways of hydrolysis, acid hydrolysis (A), enzymatic hydrolysis (B) or acid/alkaline hydrolysis (C).The method has been validated in interlaboratory tests on fortified and non-fortified samples such as breakfast cereal powder, chocolate cereals, cooked ham, green peas, lyophilized green peas with ham, lyophilized soup, nutritive orange juice, milk powder and wheat flour, at levels from 0,5 mg/100 g to 24 mg/100 g. For further information on the validation data, see Annex B.A and B give similar results for niacin. In options A and B niacin is calculated as the sum of nicotinamide and nicotinic acid, and expressed as nicotinic acid [1]. Option C gives higher results than A and B for niacin withnon-supplemented cereals, but similar results for other products. In option C, niacin is calculated and expressed as nicotinic acid after transformation of nicotinamide into nicotinic acid [2].Option A is faster and cheaper than B and C.Option B is used if an exact quantification of nicotinamide and nicotinic acid is needed. This cannot be done with option A, because there is a slight transformation of nicotinamide into nicotinic acid during the acid hydrolysis.Option C quantifies total niacin. The alkaline hydrolysis is able to liberate other forms giving higher results for niacin, which in some foods such as maize and cereals are not normally biologically available, see [3], [4] and [5].Information on a comparison between the three different ways of hydrolysis is given in Annex C.