Standards

Current Category: CN-LS - Food

Status: All
All Active Pending Replaced Abolished Abolished (Transferred)
Publish Year: 2024
All 2026 2025 2024 2023 2022 2021& Before
LS/T 1235-2024 Active

LS/T 1235-2024 Classification and grading of grain warehouse

This document stipulates the basic requirements, classification, and grading of grain warehouses (hereinafter referred to as "grain warehouses").
This document is applicable to the evaluation and management of warehouses in grain storage units.

Publish Date: 2024-10-01
LS/T 1105-2024 Active

LS/T 1105-2024 Classification and labelling rules for whole grain

This document defines the terms and definitions of whole grains and whole grain products, classifies whole grain products, and stipulates the general requirements for whole grain raw materials and labeling requirements.
This document applies to the production, processing, circulation, trade, and management of whole grains and whole grain products.

Publish Date: 2024-10-01
LS/T 6151-2024 Active

LS/T 6151-2024 Inspection of grain and oils—Determination of amygdalin content—High-performance liquid chromatography

This document describes the sampling, sample preparation, operating steps, result presentation, and precision for determining the content of amygdalin by high-performance liquid chromatography.
This document is applicable to the determination of amygdalin content in vegetable oils, meal, and vegetable oils.
The detection limit of amygdalin in oils is 40 mg/kg, and the quantitative limit is 80 mg/kg; the detection limit of amygdalin in vegetable oils is 80 mg/kg, and the quantitative limit is 160 mg/kg; the detection limit of amygdalin in meal is 2 mg/kg, and the quantitative limit is 4 mg/kg.

Publish Date: 2024-10-01
LS/T 6150-2024 Active

LS/T 6150-2024 Inspection of grain and oils—Determination of rheological properties of wheat flour doughs—Mixograph method

This document describes the principles, instruments, testing process, result presentation, precision, and test report of the kneading mixer method for testing the rheological properties of wheat flour dough.
This document is suitable for measuring and evaluating the kneading resistance of wheat flour dough.

Publish Date: 2024-10-01
LS/T 6149-2024 Active

LS/T 6149-2024 Inspection of grain and oils—Detection of aflatoxin B1 in cereals—Superconducting quantum dot immunofluorescence method

This document describes a method for determining aflatoxin B1 in grains using a rapid quantitative immunofluorescence assay with superconducting quantum dot technology, and specifies the reagents, instruments, equipment, and materials, sample preparation, sample determination, result presentation, and reproducibility.
This document is applicable to the rapid quantitative detection of aflatoxin B1 in wheat, rice, and corn.

Publish Date: 2024-10-01