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ʳƷÌí¼Ó¼ÁÓëʳÓÃÏãÁÏÓ¢ºº»¥Òë ʳƷÌí¼Ó¼ÁÓëʳÓÃÏãÁÏ Food additive and flavoring substances 1 ̼ËáÄÆ Sodium carbonate 2 Á×ËáÇâ¸Æ Calcium monohydrogen phosphate 3 ÁùÆ«Á×ËáÄÆ Sodium hexametaphosphate 4 ÏõËáÄÆ Sodium nitrate 5 ÁòËá¸Æ Calcium sulfate 6 ÎÞË®ÑÇÁòËáÄÆ Anhydrous sodium sulphite 7 ÁòËáÂÁ¼Ø(¼ØÃ÷·¯) Aluminum potassium sulfate 8 ÑÎËá Hydrochloric acid 9 ³Á¶¨Ì¼Ëá¸Æ Calcium carbonate precipitated 10 2,6-¶þÊå¶¡»ù¶Ô¼×·Ó (BHT) 2.6-ditertiary butyl-p-cresol 11 ±½¼×Ëá Benzoic acid 12 ±½¼×ËáÄÆ Sodium benzoate 13 ±ùÒÒËá(±ù´×Ëá) Glacial acetic acid 14 ôȼ׻ùÏËÎ¬ËØÄÆ Sodium carboxymethyl cellulose 15 ɽÀæËá Sorbic acid 16 ÑÇÏõËáÄÆ Sodium nitrite 17 Êå¶¡»ù-4-ôÇ»ùÜîÏãÃÑ Tertiary butyl-4-hydroxyl anisole 18 ÒºÌå¶þÑõ»¯Ì¼(·¢½Í·¨) Liquid carbon dioxide(from alcohol fermentation plant) 19 Çí½º Agar 20 º£ÔåËáÄÆ Sodium alga acid 21 µ¥Ó²Ö¬Ëá¸ÊÓÍõ¥ (40%) Glycerin monostearate (40%) 22 ÄûÃÊËá Citric acid 23 ÈéËá Lactic acid 24 ¸ßÃÌËá¼Ø Potassium permanganate 25 Á×Ëá Phosphoric acid 26 Áò»Ç Sulphur 27 ûʳ×ÓËá±ûõ¥ Propyl gallate 28 ÏãÀ¼ËØ Vanillin 29 ÌìÈ»±¡ºÉÄÔ Natural menthol 30 ¶¡ËáÒÒõ¥ Ethyl butyrate 31 ÜȲ˺ì Amaranth 32 ÜȲ˺ìÂÁÉ«µí Amaranth aluminum lake 33 ëÙÖ¬ºì Ponceau 4R 34 ëÙÖ¬ºìÂÁÉ«µí Ponceau 4R aluminum lake 35 ÄûÃÊ»Æ Tartrazine 36 ÄûÃÊ»ÆÂÁÉ«µí Tartrazine aluminum lake 37 ×ϽººìÉ«ËØ Lac dye 38 ÌǾ«ÄÆ Saccharin sodium 39 ºìÇúÃ× Red kojic rice 40 ÇâÑõ»¯ÄÆ Sodium hydroxide 41 ÈéËá¸Æ Calcium lactate 42 ÈÕÂ仯 Sunset yellow 43 ÈÕÂ仯ÂÁÉ«µí Sunset yellow aluminum lake 44 ÀäÄ¥ÄûÃÊÓÍ Lemon oil,cold pressed 45 ÒÒËáÒìÎìõ¥ Isoamyl acetate 46 ÜÔÀò½þ¸à Jasmine concrete 47 ¹ð»¨½þ¸à Osmanthus concrete 48 ÈéËáÑÇÌú Ferrous lactate 49 ÄûÃÊËáÄÆ Sodium citrate 50 Ã÷½º Gelatine 51 ÁÁÀ¶ Brilliant blue 52 ÁÁÀ¶ÂÁÉ«µí Brilliant blue aluminum lake 53 DÆÏÌÑÌÇËá¦ÄÄÚõ¥ Glucono delta lactone 54 ɽÀæÌÇ´¼Òº D-sorbitol solution 55 Φ×Ó»Æ(·ÛÄ©¡¢½þ¸à) Gardenia yellow,crocin 56 ÕáÌÇÖ¬·¾Ëáõ¥ Sucrose fatty acid ester 57 D-Ò쿹»µÑªËáÄÆ Sodium D-isoascorbate 58 ¹Ì¶¨»¯ÆÏÌÑÌÇÒì¹¹Ã¸ÖÆ¼Á Food addition--Immobilizod glucose isomerase preperation 59 ¦Á-µí·ÛÃ¸ÖÆ¼Á ¦Á-Amylase preperation 60 ÌÇ»¯Ã¸ÖƼÁ Glucoamylase preperation 61 ¼ºËáÒÒõ¥ Ethyl hexanoate 62 ÈéËáÒÒõ¥ Ethyl lactate 63 Éú½ªÓÍ (ÕôÁó) Oil of ginger (distilled) 64 ÑÇÖÞ±¡ºÊËØÓÍ Oil of mentha arvensis, partially dementholized 65 ʳƷÌí¼Ó¼ÁÖÐǦµÄ²â¶¨·½·¨ Method for determination of lead in food additives 66 ʳƷÌí¼Ó¼ÁÖÐÉéµÄ²â¶¨·½·¨ Method for determination of arsenic in food additives 67 ʳƷÌí¼Ó¼ÁÖÐÖØ½ðÊôÏÞÁ¿ÊÔÑé·¨ Method for limit test of heavy metals in food additives 68 Òì¹¹»¯ÈéÌÇÒº Lactulose liquid 69 ½¹ÌÇÉ« Caramel 70 ¿É¿É¿ÇÉ«ËØ Cacao pigment 71 ÆÏÌÑÌÇËáп Zinc gluconate 72 ¦Â-ºúÂܲ·ËØ ¦Â-carotene 73 ¶ÔôÇ»ù±½¼×ËáÒÒõ¥ Ethyl p-hydroxybenzoate 74 ¶ÔôÇ»ù±½¼×Ëá±ûõ¥ Propyl p-hydroxybenzoate 75 »îÐÔ¸Æ Calcium of intensifiens 76 ¸ßÁ»ºì Sorghum pigment 77 ËÉÏã¸ÊÓÍõ¥ºÍÇ⻯ËÉÏã¸ÊÓÍõ¥ Glycerol ester of rosin and glycerol ester of partially hydrogenated rosin 78 ÒÒËá·¼ÕÁõ¥ Linalyl acetate 79 èñÒ¶ËØº¬Á¿80 %µÄèñÒ¶ÓÍ Oil of eucalyptus, 80% cineole content 80 ±½¼×´¼ Benzyl alcohol 81 È黯Ï㾫 Emulsion flavour 82 ÔåËá±û¶þ´¼õ¥ Propylene glycol alginate 83 ÕáÌÇÖ¬·¾Ëáõ¥ (±û¶þ´¼·¨) Sucrose fatly acid ester (method of propylene glycol) 84 ÒºÌå¶þÑõ»¯Ì¼ (ʯ»ÒÒ¤·¨ºÍºÏ³É°±·¨) Liquid carbon dioxide (from lime¡ªKiln and ammonia plant off gases) 85 À±½·ºì Paprika red 86 Èâ¹ðÓÍ Oil of cassia 87 ÏãÒ¶ÓÍ Oil of geranium 88 ÁôÀ¼ÏãÓÍ Oil of spearmint 89 ¹ãÞ½ÏãÓÍ Oil of patchouli 90 ¶¡Ëá Butyric acid 91 ¼ºËá Hexanoic acid 92 ÒÒ»ùÂóÑ¿·Ó Ethyl maltol 93 »·ÒÑ»ù°±»ù»ÇËáÄÆ(ÌðÃÛËØ) Sodium cyclamate 94 ÂðßøÖ¬·¾ËáÑιûÀ¯ Morpholine fatty acid salt fruit wax 95 ʳƷÌí¼Ó¼Á·ÖÀàºÍ´úÂë The classification and numbering of food additives 96 ɽÀæ´¼ôûµ¥Ó²Ö¬Ëáõ¥(˹ÅË60) Sorbitan monostearate (Span 60) 97 ɽÀæ´¼ôûµ¥ÓÍËáõ¥(˹ÅË80) Sorbitan monooleate (Span 80) 98 ľÌÇ´¼ Xylitol 99 Èý¾Û¸ÊÓ͵¥Ó²Ö¬Ëáõ¥ Tripolyglycerol monostearates 100 ɽÀæËá¼Ø Potassium sorbate 101 L-Æ»¹ûËá L-Malic acid 102 »ÆÔ½º Xanthan gum 103 ʳƷÓÃÏãÁÏ·ÖÀàÓë±àÂë Classification and code of flavouring substances 104 άÉúËØA Vitamin A 105 άÉúËØB1(ÑÎËáÁò°·) Vitamin B1(Thiamine hydrochloride) 106 ºË»ÆËØ(άÉúËØB2) Riboflavin (Vitamin B2) 107 άÉúËØB6 (ÑÎËáßÁ¶ß´¼) Vitamin B6 (Pyridoxine hydrochloride) 108 άÉúËØC(¿¹»µÑªËá) Vitamin C(Ascorbic acid) 109 άÉúËØD2(Âó½Ç¸Æ»¯´¼) Vitamin D2(Ergocalciferol) 110 άÉúËØE(d1-¦Á-´×ËáÉúÓý·Ó) Vitamin E(d1-¦Á-Tocopheryl acetate) 111 ÑÌËá Nicotinic acid 112 ¿§·ÈÒò Caffeine 113 Å£»ÇËá Taurine 114 кì New red 115 кìÂÁÉ«µí New red aluminum lake 116 ÄûÃÊËá¼Ø Potassium citrate 117 ¿¨À½º Carrageenan 118 DL-¾ÆÊ¯Ëá DL-Tartaric acid 119 º¼°×¾Õ½þ¸à Hang Zhou chrysanthemum flower extract 120 Ò¶Ëá Folic acid 121 ÆÏÌÑÌÇËá¸Æ Calcium gluconate 122 ÒÒËá¸Æ Calcium acetate 123 ÕôÁóµ¥Ó²Ö¬Ëá¸ÊÓÍõ¥ Distilled glycerin monostearate 124 ÏãÐÁÁϵ÷ζƷͨÓü¼ÊõÌõ¼þ The general techniques and standards for spices and seasoning products 125 ¿¹»µÑªËá¸Æ Calcium ascorbate 126 ºìÇúºì Monascus color 127 ¿¹»µÑªËáÄÆ Sodium ascorbate 128 L--¿¹»µÑªËáרéµËáõ¥ L-ascorbyl palmitate 129 ÄûÃÊËá¸Æ Calcium citrate 130 ̼ËáÇâÄÆ Sodium hydrogen carbonate 131 ̼ËáÇâï§ Ammonium bicarbonate 132 ½¹ÑÇÁòËáÄÆ Sodium metabisulphite 133 ÓÕ»óºìFancy(Allura) red 134 ÓÕ»óºìÂÁÉ«µí Fancy(Allura) red aluminum lake 135 ³àÞººì Erythrosine 136 ³àÞººìÂÁÉ«µíErythrosine aluminum lake 137 Ìð¾ÕÌÇß°Steviosides |
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