- Standard No.
- GB/T 14454.7-2008
- Language
- Chinese, Available in English version
- Release Date
- 2008
- Published By
- General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China
- Latest
-
GB/T 14454.7-2008
- Replace
-
GB/T 14454.9-1993
GB/T 14454.8-1993
GB/T 14454.7-1993
- Scope
- This part of GB/T 14454 specifies the methods for determining the freezing point of spices, the determination of safrole content in spices by the freezing point method, and the determination of eucalyptol content in spices by the o-cresol freezing point method. This part applies to the determination of the freezing point of spices, and also applies to the determination of safrole content in essential oils with a safrole content of more than 69% and in isolated spices, and the determination of essential oils with a eucalyptol content of more than 45.6% and Determination of eucalyptol content in isolated spices.
GB/T 14454.7-2008 Referenced Document
- GB/T 14454.1 Fragrance/Flavor substances.Preparation of test samples
GB/T 14454.7-2008 history
GB/T 14454.7-2008 Fragrance/Flavor substances.Determination of freezing point has been changed from GB/T 14454.9-1993 Aromatics. Determination of safrole cotent . Freezing point method.
GB/T 14454.7-2008 Fragrance/Flavor substances.Determination of freezing point has been changed from GB/T 14454.8-1993 Aromatics. Determination of cineol content. o-Cresol freezing point method.