Condiments detection
Condiments are an indispensable part of cooking, which can increase the color, aroma and taste of dishes, increase the senses, promote appetite, and play an auxiliary role in human health. In general, condiments include umami agents, salty agents, sweeteners, sour agents, spices, etc., such as salt, soy sauce, vinegar, MSG, chicken essence, oil consumption, sugar, star anise, fennel, Sichuan pepper, mustard and so on. Detection range includes: soy sauce, vinegar, MSG, chicken essence, sauce, spices, etc.
Test items | According to the standard |
acetic | |
Sensory | GB/T 5009.41-2003(3) |
Free mineral acid | GB/T 5009.41-2003(4.2) |
Total arsenic | GB/T 5009.11-2003 |
lead | GB 5009.21-2010 |
Total number of colonies | GB 4789.2-2010 |
Coliform bacteria | GB 4789.3-2010 |
salmonella | GB 4789.4-2010 |
Shigella | GB 47895-2012 |
Staphylococcus aureus | GB 4789.10-2010 |
soy sauce | |
Sensory | GB/T 5009.39-2003(3) |
Amino acid nitrogen | GB/T 5009.39-2003(4.2) |
Total acid | GB/T 5009.39-2003(4.4) |
Total arsenic | GB/T 5009.39-2003、GB/T 5009.11-2003 |
lead | GB/T 5009.39-2003、GB 5009.12-2010 |
Total number of colonies | GB 4789.1-2010、GB/T 4789.22-2003、GB 4789.2-2010 |
Coliform bacteria | GB 4789.1-2010、GB/T 4789.22-2003、GB 4789.3-2010 |
salmonella | GB 4789.1-2010、GB/T 4789.22-2003、GB 4789.4-2010 |
Shigella | GB 4789.1-2010、GB/T 4789.22-200、GB 4789.5-2010 |
Staphylococcus aureus | GB 4789.1-2010、GB/T 4789.22-200、GB 4789.10-2010 |