Standard No.:	QB/T 1122-2007
English Name:	Food additive-Smoke flavorings No.Ⅰ & Ⅱ made from hawthorn kernels
Chinese Name:	食品添加剂 山楂核烟熏香味料I号、II号
Chinese Classification:	X44    Flavoring agents
Professional Classification:	QB    Professional Standard - Light Industry
ICS Classification:	71.100.60 71.100.60    Essential oils 71.100.60
Source Content Issued by:	NDRC
Issued on:	2007-10-8
Implemented on:	2008-3-1
Status:	abolished
Abolished on:	2017-05-12
Superseding:	QB 1122-1991 Food Additive - Smoke Flavorings No.1 & 2 Made from Hawthorn Kernels
Target Language:	English
File Format:	PDF
Word Count:	3000 words
Translation Price(USD):	274.0
Delivery:	via email in 1~3 business day

本标准规定了食品添加剂山楂核烟熏香味料I号、II号的要求、试验方法、检验规则与标志、包装、运输、贮存及保质期。本标准适用于对以山楂核为原料，在800℃以下经干馏（无氧裂解）、冷凝、分离等方法制得的水溶性烟熏香味料的质量进行分析评价。不适用于与水不相容的油状物及由其制得的产物和由其他材料或其他方法所制得的产物，如木醋酸等。