Detection of borneol/other physicochemical components

This standard specifies the requirements, test methods, inspection rules, labeling, packaging, transportation, and storage of borneol sugar. This standard applies to flake sugar products processed with rock sugar honey or granulated sugar as raw materials. 2 Normative References: The clauses in the following documents become clauses of this standard through reference in this standard. For dated reference documents, all subsequent amendments (excluding corrected content) or revisions are not applicable to this standard. However, parties to agreements based on this standard are encouraged to study whether the latest versions of these documents can be used. For undated references, the latest version applies to this standard. GB 317 White Sugar GB 2760 Hygienic Standards for the Use of Food Additives GB/T 4789.1 General Principles for Microbiological Testing of Food Hygiene GB/T 4789.2 Microbiological Testing of Food Hygiene Determination of Total Colony Count GB/T 4789.3 Microbiological Testing of Food Hygiene GB/T 4789.4 Microbiological Testing of Food Hygiene Salmonella GB/T 4789.5 Microbiological Testing of Food Hygiene Shigella GB/T 4789.10 Microbiological Testing of Food Hygiene Gold Grape Ball Microbial Testing GB/T 4789.11 Microbiological Testing of Food Hygiene GB/T 4789.15 Microbiological Testing of Food Hygiene GB/T 4789.15 Count of Mold and Yeast GB/T 5009.3 Determination of Moisture in Food GB/T 5009.35 Determination of Synthetic Colorants in Food GB/T 5009.55 Analysis Methods for Sugar Hygiene Standards GB 7718 General Rules for Labeling of Prepackaged Food GB 13104 Sugar Hygiene Standard JF 1070-2000 Quantitative Packaging Product Net Content Metrological Inspection Rules QB/T 2343.2-1997 The State Administration of Technical Supervision Order [1995] No. 43 of the State Administration of Technical Supervision on the Testing Methods of Red Sugar requires that borneol sugar be divided into two levels according to the physical and chemical requirements, namely level 1 and level 2

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