GB/T 30389-2013
ActiveChillies and chilli oleoresins—Determination of total capsaicinoid content—Spectrophotometric methods
辣椒及其油树脂 总辣椒碱含量的测定 分光光度法
Application Summary AI generated
This standard specifies a spectrophotometric method for measuring the total capsaicinoid content in chillies and chilli oleoresins. It is applied in the food industry for quality control, labeling, and product specification verification of spicy ingredients used in sauces, seasonings, and extracts. The method is also used by regulatory bodies and testing laboratories to ensure consistency and safety in spice products.
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GB/T 19420-2003
Terminology of salt-making industry
GB/T 18782-2002
Determination of 3-chloro-1，2-propandiol in condiments
GB/T 8618-2001
The sampling methods of the main products in the salt industry
GB/T 18187-2000
Fermented vinegar
GB/T 18186-2000
Fermented soy sauce
GB/T 18104-2000
Konjak refined powder
GB/T 14156-1993
Classification and code of flavouring substances
GB/T 12729.1-1991
Spices and condiments--Nomenclature first list
Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.