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Condiment

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 5009.41-20033

Free mineral acid

GB/T 5009.41-20034.2

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 5009.39-20033

Amino acid nitrogen

GB/T 5009.39-20034.2

Total acid

GB/T 5009.39-20034.4

Total arsenic

GB/T 5009.39-2003GB/T 5009.11-2003

lead

GB/T 5009.39-2003GB 5009.12-2010

Total number of colonies

GB 4789.1-2010GB/T 4789.22-2003GB 4789.2-2010

Coliform bacteria

GB 4789.1-2010GB/T 4789.22-2003GB 4789.3-2010

salmonella

GB 4789.1-2010GB/T 4789.22-2003GB 4789.4-2010

Shigella

GB 4789.1-2010GB/T 4789.22-200GB 4789.5-2010

Staphylococcus aureus

GB 4789.1-2010GB/T 4789.22-200GB 4789.10-2010


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