Spices refer to a class of natural plant-based products with typical flavors such as aromatic and spicy, or certain essential oils extracted from plants (flowers, leaves, stems, roots, fruits, whole herbs, etc.). The antioxidant effects of spices have long been exploited. However, the systematic study of the antioxidant effect of spices began at the beginning of the 20th century, and it was successively discovered that cloves, rosemary, sage, pepper, fennel, ginger, chili pepper, cinnamon, etc. have strong antioxidant activity and antibacterial and antiseptic effects. The direct use of cloves, ginger, etc. can greatly delay the spoilage time of lard, and also shows considerable antioxidant capacity for soybean oil, rice bran oil, sesame oil, etc.
Spicy spices mainly refer to the dried powders or essential oils of aromatic plants used in food flavoring and flavoring. Human beings began to use some irritating aromatic plants as drugs for diet in ancient times, their essential oil content is higher, has a strong flavor, fragrance effect, not only can promote appetite, improve food flavor, but also have sterilization and antiseptic functions. Today's spices are not only in powder form, but also in the form of essential oils and oleoresins. Spices, also known as spices or spices, is a general term for seasonings made of seeds, fruits, roots, and bark of some dried plants. five-spice powder; Paprika; curry powder, etc.
Spice detection range:
Calamus, onion, green onion, shallot, leek, garlic, galangal, cardamom, fragrant cardamom, grass fruit, sand seed, dill, fennel, angelica, celery, horseradish, tarragon, star fruit, black mustard seed, caper, chili, caraway, cinnamon, cinnamon, yin incense, cinnamon, cinnamon, chrysanthemum, coriander, saffron, orange tea, turmeric, lemongrass, maple grass, cardamom, afoti, cumin, licorice, star anise, juniper, kaempfer, wood ginger, laurel, mango, peppermint, peppermint, spearmint, Seasoning: Nine mile, nutmeg, sweet basil, sweet oregano, oregano, poppy, parsley, allspice, long pepper, black pepper, white pepper, pomegranate, rosemary, flax, sesame, white parsley, cloves, roo, lemon thyme, thyme, toon, parsley, fenugreek, vanilla, pepper, ginger, etc.
Spice testing items: moisture, composition analysis, sulfur dioxide, heavy metals, formula testing, volatile testing, pesticide residue testing, ingredient testing, etc.
Spice testing standards:
GB T 15691-2008 General technical conditions for spices and condiments.
gb/t 12729.1-2008 Name of spices and condiments.
gb/t 12729.2-2008 Sampling Methods for Spices and Condiments.
gb 14891.4-1997 Irradiated spice hygienic standard.
GB T 21725-2017 Natural spices classification.
gb/t 12729.5-2008 Determination of foreign content of spices and condiments.
gb/t 12729.4-2008 Determination of the fineness of grinding spices and condiments (hand sieve method).
gb/t 12729.12-2008 Determination of non-volatile ether extracts of spices and condiments.
gb/t 12729.13-2008 Determination of contaminants of spices and condiments.
gb/t 12729.3-2008 Preparation of powder samples for the analysis of spices and condiments.
GB T 30385-2013 Determination of volatile oil content in spices and condiments.
gb/t 12729.10-2008 Determination of alcohol-soluble extracts of spices and condiments.
gb/t 12729.11-2008 Determination of cold water soluble extracts of spices and condiments.
NY T 901-2011 Green Food Spices and Their Products.
NY T 2651-2014 Technical Specification for Quality Control of Irradiation of Spices.
DBS50 024-2015 Food Safety Local Standard Spice Oil.
gb/t 12729.1~12729.13-2008 Spices and Condiments (Series Summary).