You are on page 1of 16

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

of dairy products - Reference print Salt

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

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

Hand sieving method (Reference method) – Specification of piperine content .uding foodstuffs) . Nees) Blume (Cinnamomum zeylanicum Blume) .G.Spectrophotometric method namomum aromaticum (Nees) syn.Method using high-performance liquid chromatography components (gingerols and shogaols) .Method using high-performance liquid chromatography – Specification ridis Linnaeus) – Specification grinding .Specification ontent (hydrodistillation method) . Cinnamomum burmanii (C.Quinoline phosphomolybdate gravimetric method termination of calcium content .Flame atomic absorption spectrometric method .Determination of fluorine content .Alizarin complexone and lanthanum nitrate photo termination of total phosphorus (V) oxide content . Cinnamomum cassia (Nees) ex Blume.Determination of calcium content .Specification nt .Flame atomic absorption method .

Technical Corrigendum 1 .Specification . na Linnaeus) nsis Linnaeus) Burkill) .Specification .Part 2: Seeds foreign matter content capsules capsules .Specification .Part 2: Method using high-performance liquid chromatography Specification vulgare) – Specification l seed (Foeniculum vulgare P.Part 1: Spectrometric method cinoid content .Technical Corrigendum 1 trainment method rt 1: Black pepper rt 2: White pepper d – Specification .) – Specification rigendum 1 ouring matter content opical examination cinoid content .ca fragrans Houtt.Specification . Miller var.Part 2: Seeds Burkill) .Part 1: Whole Burkill) .Part 1: Whole Burkill) .

anthanum nitrate photometric method avimetric method anii (C.G. Nees) Blume and Cinnamomum loureirii Nees] – Specification .

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

Marking . Requirements. Marking ricultural Origin .s.Definitions. Marking efinitions. Requirements. Requirements.

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

). use. 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. use. L. rubbed . use. use. use. use.BS BS BS BS BS BS BS BS BS 7087-27:1997and spices ready for food Herbs 7087-28:1997and spices ready for food Herbs 7087-29:1997and spices ready for food Herbs 7087-3:1996 and spices ready for food Herbs 7087-5:1996 and spices ready for food Herbs 7087-6:1996 and spices ready for food Herbs 7087-7:1996 and spices ready for food Herbs 7087-9:1996 and spices ready for food Herbs ISO 7540:2006paprika (Capsicum annuum Ground use. use. 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 and ground) s (whole and ground) osemary (whole. 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 . requirements. rubbed and ground) ustard seeds (whole and ground) araway seeds (whole and ground) imento (allspice) (whole and ground) ted onion ted garlic .hand sieving method (reference method) id-insoluble ash ntent (hydrodistillation method) nd white pepper (whole and ground) int (whole.initions. rubbed and ground) asil (bouquets. rubbed and ground) seeds (whole and ground) hyme (whole and ground) arsley (cut. rubbed and ground) c (whole and ground) utmeg and dried mace n (whole and ground) (whole. marking icultural origin.

rubbed and ground) .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.

id chromatographic method) .

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

English version of DIN EN 13189 O 3493:2007 . requirements. marking.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.Definitions. requirements. English version of DIN EN 13188 gricultural origin . marking.

编号 名称 .