Code of China Chinese Classification Professional Classification ICS Classification Latest Value-added Services

Chinese National Standard List: Aromatics, seasoner crop and product

Title Standard No. Implemented On
GingerGH/T 1172-20212021-5-1
Spices and condiments—Preparation of a ground sample for analysisGB/T 12729.3-20202020-11-1
Spices and condiments—SamplingGB/T 12729.2-20202020-10-1
Determination of volatile flavoured compounds in prickly ash Gas chromatography-tadem mass spectrometry methodGH/T 1294-20202020-9-1
Determination of Roselle red pigment content―High-performance liquid chromatographyGH/T 1293-20202020-9-1
Specification of circulation for dried prickly ashGH/T 1289-20202020-9-1
Lignum Dalbergiae OdoriferaeGH/T 1286-20202020-9-1
Katsumada galangal seedGH/T 1282-20202020-9-1
Zanthoxylum schinifoliumGH/T 1284-20202020-9-1
Narrowleaf LavenderGH/T 1285-20202020-9-1
Prickly ash and its processed products―Determination of total fagaramide―Ultraviolet spetrophotometryGH/T 1290-20202020-9-1
MagnoliaGH/T 1287-20202020-9-1
Prickly ash and its processed products―Determination of total fagaramide―High performance liquid chromatographyGH/T 1291-20202020-9-1
Cardamom—Part 1:Whole capsulesGB/T 22305.1-20172018-5-1
Cardamom-Part 2:SeedsGB/T 22305.2-20172018-5-1
Saffron--Part 2: Test methodsGB/T 22324.2-20172018-4-1
Local food safety standards―Guizhou chili powderDBS52/ 011-20162017-6-1
Chillies and chilli oleoresins—Determination of total capsaicinoid content—Method using HPLCGB/T 30388-20132014-6-22
Culture technique rules for pepperNY/T 969-20132014-1-1
Dried leaves of rosemary(Rosmarinus of ficinalis L.)for production of essential oil and antioxidantLY/T 1930-20102010-6-1
Chillies and capsicums powderGB/T 23183-20092009-10-1
Ginger and its oleoresins - Determination of the main pungent components （gingerols and shogaols）- Method using high-performance liquid chromatographyGB/T 22293-20082009-3-1
Turmeric - Determination of coloring power - Spectrophotometric methodGB/T 22269-20082009-3-1
Product of geographical indication - Pingyin roseGB/T 19696-20082009-1-1
Saffron - Part 2：Test methodsGB/T 22324.2-20082008-12-1
Spices and condiments—SamplingGB/T 12729.2-20082008-11-1
Spices and condiments—Determination of filthGB/T 12729.13-20082008-11-1
Spices and condiments—Determination of non-volatile ether extractGB/T 12729.12-20082008-11-1
Ground paprika—Determination of total natural colouring matter contentGB/T 22299-20082008-11-1
Spices and condiments—Determination of moisture content(entrainment method)GB/T 12729.6-20082008-11-1
Dried rosemaryGB/T 22301-20082008-11-1
Spices and condiments—Preparation of a ground sample for analysisGB/T 12729.3-20082008-11-1
Dried sweet basilGB/T 22304-20082008-11-1
Spices and condiments—Determination of total ashGB/T 12729.7-20082008-11-1
Spices and condiments—Determination of degree of fineness of grinding(hand sieving method)GB/T 12729.4-20082008-11-1
Spices and condiments—Determination of acid-insoluble ashGB/T 12729.9-20082008-11-1
Spices and condiments—Determination of water-insoluble ashGB/T 12729.8-20082008-11-1
Spices and condiments—Determination of cold water-soluble extractGB/T 12729.11-20082008-11-1
Coriandrum sativum L.GB/T 22306-20082008-11-1
Dried oreganoGB/T 22302-20082008-11-1
Spices and condiments—Determination of extraneous matter contentGB/T 12729.5-20082008-11-1
Spices and condiments—Determination of ethanol-soluble extractGB/T 12729.10-20082008-11-1
anise GB/T 7652-20062007-1-1
Product of designations of origin or geographical indication-Pingyin roseGB 19696-20052005-8-1
Determination of citronellal and oxygenous compounds in natural citronella oil for export -- Gas chromatography methodSN/T 1510-20052005-7-1
Determination of vanillin in vanilla podsNY/T 713-20032004-3-1
Pepper[ISO 959-1: 1989, Pepper (piper nigrum Linnaeus), whole or ground - Specification - Part 1: Black pepper, MOD;ISO 959-2: 1989, Pepper (piper nigrum Linnaeus), whole of ground - SpNY/T 455-20012001-11-1
Method for the inspection of licorice roots for exportSN/T 0325-19941995-5-1
Spices and condiments-Determinaiton of degree of fineness of grinding-Hand sieving methodGB/T 12729.4-19911991-10-1
Spices and condiments-Nomenclature first listGB/T 12729.1-19911991-10-1
Spices and condiments-Determinaiton of extraneous matter contentGB/T 12729.5-19911991-10-1
Spices and condiments-SamplingGB/T 12729.2-19911991-10-1
Spices and condiments-Preperation of ground sample for analysisGB/T 12729.3-19911991-10-1
About Us   |    Contact Us   |    Terms of Service   |    Privacy   |    Cancellation & Refund Policy   |    Payment
Tel: +86-10-8572 5655 | Fax: +86-10-8581 9515 Email: coc@codeofchina.com | Send me a messageQQ: 672269886
Copyright: TransForyou Co., Ltd. 2008-2020