食物中二氧化硫分析簡介 - uri=govtlab.gov

More documents

Recommendations

Info

Total samples: 2,075 No. of positive samples: 180 Findings in 2007 Types of samples No. of Positive samples Concentration range found Cakes, bread 2 21 ppm to 150 ppm Meat products, fresh, frozen 45 10 ppm to 5,500 ppm Preserved fruits and vegetables 125 10 ppm to 9,500 ppm Sauces 1 52 ppm Seeds, nuts and their products 1 15 ppm Sugar confectionery 6 10 ppm to 1,000 ppm
• Identification and assay determination • Reference Procedures can be obtained from Food Chemcials Codex JECFA specification Standards Validation http://www.fao.org/ag/agn/jecfa-additives/search.html?lang=en
Page 1 and 2: Briefing Session on Analysis of Sul
Page 3 and 4: Cap 132BD Background Preservatives
Page 5 and 6: Cap 132W Background Food and Drugs
Page 7 and 8: Testing Method: International Stand
Page 9 and 10: Qualitative Test for Sulphurous Aci
Page 11 and 12: Qualitative Test for Sulphurous Aci
Page 13 and 14: Determination of Sulphur Dioxide by
Page 15 and 16: Determination of Sulphur Dioxide by
Page 17 and 18: Determination of Sulphur Dioxide in
Page 19 and 20: • Pump speed: 25 s • Cycle peri
Page 21: Reporting Limits Quantitation of S
Page 26 and 27: Proficiency Test LGC Standards Prof

食物中二氧化硫分析簡介 - uri=govtlab.gov

Create successful ePaper yourself

Delete template?

Save as template?