GB/T 7652-1987
Replaced
GB/T 22299-2008
Active
National standards
GB/T 22299-2008 Ground paprika—Determination of total natural colouring matter content
GB/T 22299-2008 Ground paprika—Determination of total natural colouring matter content
Basic Information
Standard Code:
GB/T 22299-2008
Standard Type:
National standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Spices, seasonings, and related products
ICS Name:
Spices and seasonings
Publish Date:
2008-08-01
Implement Date:
2008-11-01
Pages:
5 pages
Scope
This standard specifies the method for determining the total content of natural colorants in chili powder. This standard is applicable to the determination of the total content of natural colorants in chili powder.
Development Information
Referenced Standards
GB/T 12729.2-1991 Spices and condiments—Sampling
GB/T 12729.2-2008 Spices and condiments—Sampling
GB/T 12729.2-2020 Spices and condiments—Sampling
GB/T 12729.3-1991 Spices and condiments—Preperation of a ground sample for analysis
GB/T 12729.3-2008 Spices and condiments—Preparation of a ground sample for analysis
GB/T 12729.3-2020 Spices and condiments—Preparation of a ground sample for analysis
GB/T 12729.6-1991 Spices and condiments—Determination of moisture content—Entrainment method
GB/T 12729.6-2008 Spices and condiments—Determination of moisture content(entrainment method)
Adopt standards
ISO 7541:1989
Related Standards
GB/T 12729.10-1991
Replaced
GB/T 12729.10-1991 Spices and condiments—Determination of ethanol—Soluble extract
GB/T 12729.11-1991
Replaced
GB/T 12729.11-1991 Spices and condiments—Determination of cold—Water soluble extract
GB/T 12729.1-1991
Replaced
GB/T 12729.1-1991 Spices and condiments—Nomenclature first list
GB/T 12729.12-1991
Replaced
GB/T 12729.12-1991 Spices and condiments—Determination of non—Volatile ether extract
GB/T 12729.13-1991
Replaced