焦亚硫酸钠英文怎么写

尽最大的努力，这是什么意思呢?或许你往下看就可以知道。下面是我给大家带来的关于尽最大的努力的解释，欢迎大家阅读参考，我们一起来看看吧!

关于尽最大的努力的解释

Session VIII： Do Your Best(尽最大的努力)

1.Toot One's Own Horn = boast

自吹自擂。

范例短文：

Michael's last novel was a best seller. He has no need to Toot his own horn about his literary accomplishments1. His readers and critics alike will now become aware of his talent. He won't have to boast about his skill and success as a writer.

2. Stick to One's Guns = maintain one's position

坚持自己的立场。

范例短文：

In spite of the fact that it was inadvisable to have a controversial figure address the club， the chairman stuck to his guns and insisted that it would make good sense to hear the other side of the question before taking a vote on the issue. He maintained his opinion and position on the matter， even though a number of members tried to make him change his mind.

3. Get the Ball Rolling = initiate2 action

开始做某事。

范例对话：

A： Look! You've been talking about reparing the roof for weeks now. Don't you think it's about time to get the ball rolling?

B： I know， but I've been busy with other things. I promise I'll get to it this weekend.

A： The time to start doing it is right now! According to the weather report it's supposed to rain tomorrow.

4. Hang On = persevere3

坚持。

范例短文：

During the depression years the Smiths had a great deal of trouble with their business， but somehow or other they were able to hang on. Although they almost lost their store， they managed to persevere until things got better.

5. Give It One's Best Shot = try hard

努力去做，尽最大的能力。

范例对话：

A： Can you do anything about repairing this TV set?

B： I'm not much of an electrician， but I'll give it my best shot.

A： Many thanks. I'd be most appreciative4.

B： OK. I'll try my hardest to fix it， but I'm not promising5 that I'll succeed.

A： At this point， I'll take all the help I can get.

6. Make Ends Meet = pay one's bills

收入能够支付支出，不至于捉襟见肘。

范例对话：

A： It's almost impossible trying to keep up with the high cost of living.

B： It's true. Things are so expensive nowadays that it's very difficult to make ends meet.

A： You know， even with Lucie's salary， our combined income is hardly enough to pay all the bills.

7. Pull String = exert influence

施展影响力。

范例短文：

Steven had been unsuccessful in getting tickets for the opening game of the season. However， he pulled some strings6 with the manager of the team and got excellent seats. There's no doubt that he got the tickets only by exerting his influence with a person important enough to help him get what he wanted.

8. Spread Oneself Too Thin = become involved in too many activities

参与太多活动了。

范例短文：

Although Teresa has always been an excellent student， her marks have been going down lately because she is spreading herself too thin. Besides spending a great deal of time in after-school sports， she got a part-time job as a clerk in a department store. It's only natural that her grades would suffer. She is becoming involved in so many activities that she cannot devote the time that it takes to excel in any one of them.

9. Go to Bat for Someone = help out and support someone

棒球 是美国人喜欢的一种运动，去帮别人击棒球，表示去帮助别人。

范例对话：

A： Is it true that Don got into some trouble at work last week?

B： Yes， he did. He was reproached for not turning in his sales reports， but his secretary went to bat for him.

A： What was she able to do?

B： She helped him out a great deal by admitting that she had misplaced the reports that he gave her to be typed.

A： So， it was her fault， not his.

B： Right.

10. Duck Soup = easy， effortless

容易，不需付出什么努力，就像中国人说的小菜一碟。

范例对话：

A： Can you help me hook up my new stereo equipment? I'm having quite a bit of trouble with all these connections.

B： Sure. That's duck soup for me.

A： Well， with all your experience in electronics， I have no doubt that it will be very easy for you to do.

B： No problem. Glad to help out.

扩展：化工原料中英文对照词汇表

二苯胺 diphenylamine

辅酶Q10 coenzyme Q10

氢氯化物 Homomorpholine hydrochloride

尿素 UREA 46%

粗石油焦 RAW PETROLEUM1 COKE ( RPC )

二氧化钛 TITANIUM DIOXIDE FIBER3 GRADE

尿素 Thio Urea

二甲基聚乙烯 Poly Dimethyl Diallyl Ammonium Chloride

黄体酮 HYDROXY PROGESTERRONE CAPTORATE BP98

1-溴己烷 Hexyl Bromide 1-Bromohexane

过硫酸铵 Ammonium Persulfate (98.5% min)

甘油 GLYCERINE CRUDE

苯甲酮 Benzophenone

三氧化锑 Antimony Trioxide

低密度聚乙烯 new LDPE (film grade)

氰化钙 calcium4 cyanide

三甲基乙酸 pivalic acid

碳化钙 CALCIUM CARBIDE

地塞米松 Dexamethasone BP93

地塞米松 Dexamethasone BP93

乙酰苯 Acetophenone

戊基 Amyl alcohol

磷酸 Phosphoric Acid (Technical Grade)

无水重铬酸钠 Sodium5 Dichromate anhydrous

炔丙醇 propargyl alcohol (PA)

邻苯二甲酸盐 Dibutyl Phthalate

磷酸二氢铵 monoammonium phosphate (ammophos)

硝苯吡啶 NIFEDIPINE DDP

过氧化氢 hydrogen peroxide 35%

维他命 vitamin b6 usp

蒽醌 Anthraquinone 98.5%

4-氯，三氟甲苯 4-chloro Benzotrifluoride

乳酸 Lactic6 Acid

溴氯乙酸 Bromodi chloroacetic acid

戊烷 Pentane

4-甲基苯磷二酚 4-Methyl Catechol

四氧化三铁 Iron Oxide2

聚乙烯 POLY ETHYLEN

甘露醇 Mannitol pyrogen free USP24

周效磺胺 Sulphadoxine bp/usp

乙嘧啶 Pyrimethamine bp/usp

三苯基锑 Antimony Trioxide

安息香酸 BENZOIC ACID-INDUSTRIAL GRADE

苯甲醇 Benzyl Alcohol

4-羟基香豆素 4-HYDROXY COUMARIN

苯亚甲基丙酮 BENZALACETONE

钨酸钠 sodium tungstate dihydrate

吡啶羧酸 2,3-Pyridinedicarboxylic acid

乙酰丁基乙酸酯 2-(Acetoxymethyl)-4-(benzyloxy)butyl acetate

亚硫酸钠 Sodium sulfide

间苯二酚 Resorcinol diacetate

羟甲基吡啶 4-hydroxymethylpiperidine

3-氨基-1-吡唑 3-amino-1-pyrazole

苯并噻唑 2,2'-Dithiobis(benzothiazole)

丙酰溴 PROPIONYL CHLORIDE

麦芽糖醇 Maltitol Crystalline Dry Form

丙二醇 Propylene Glycol USP

水合肼 HYDRAZINE HYDRATE

邻苯二甲酸盐 DiButyl Phthalate

泛酸钙 d.calcium pantothenate usp/ip

泛酰醇 d.panthenol usp/ip

树脂酸钙 Calcium Resinate

过氧化氢 Hydrogen Peroxide

甘露醇 Mannitol Usp 24

左旋(四)咪唑 LEVAMISOL HCL.

氨基环己醇 Trans-4-Amino Cyclohexanol

碳酸二甲酯 Dimethyl Carbonate 99.5%

挥发性漆稀释剂 LACQUER THINNER

蚁酸 FORMIC ACID 85%

异抗坏血酸钠 D-SODIUM ERYTHORBATE

亚硝酸钠 sodium nitrite 99%

硝基苯 m-nitro chloro benzene

三溴化磷 PHOSPHORUS TRIBROMIDE

N-丁间酮酰苯胺 ACETOACETAMIDE

乙醇 deodorized ethanol

抗坏血酸维生素C Ascorbic Acid (Vitamin C)

四氮六甲圜 Hexamine

硫酸铝 Aluminium Sulfate

氢氧化铝 Hydrate Alumina

烃氧基钠 sodium alginate

双环己基 DICYCLO HEXYL KETON

次氯酸钙 Calcium hypochlorite 65%

马来酸酐 Anhydride Maleic

苏打 soda ash light &soda bi carbonate

阿苯哒唑 Albendazole CP 2000

焦磷酸钾 Mono potassium phosphate

柠檬酸 Citric Acid anhydrous BP

山梨酸钾 Potassium sorbate foodgrade

焦亚硫酸钠 Sodium metabisulfite foodgrade

糖精钠 Sodium Saccharine 450 x BP

钙化醇 Ergocalciferol

硫代硫酸钠 SODIUM THIOCYANATE 99% PURE

戊醛酸 PivalicAcid

硅酸铝 pure aluminium silicate

柠檬酸钠 SODIUM CITRATE

次氯酸钠 SODIUM HYPOCHLORITE

阿替洛尔 Atenolol

氟化氢铵 AMMONIUM BIFLUORIDE

酸酐 ERYTHROMYCIN ESTOLATE

硬脂酸盐 Erythromycin stearate

氯化钾 POTASSIUM CHLORIDE

无水柠檬酸 CITRIC ACID ANHYDROUS BP98 / USP 24

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The sulphur purchase

The industry of Canada( federal) gather incorporated company:

My company is the factory house that produces the burnt sulfurous acid 钠 ,1000 tons of long-term purchase sulphur/ every month.Please give the offer, the price that goes to the harbor of Qingdao wait( renminbi).

Please spread the related data.

潍坊聚玺of Shandong China Chemical engineering limited company

History of bread

The history of bread goes back at least 30,000 years. The first bread produced was probably cooked versions of a grain-paste, made from roasted and ground cereal grains and water, and may have been developed by accidental cooking or deliberate experimentation with water and grain flour. Descendants of this early bread are still commonly made from various grains in many parts of the world, including lavashs, taboons, sangaks, Mexican tortilla, Indian chapatis, rotis and naans, Scottish oatcake, North American johnnycake, Middle Eastern pita, and Ethiopian injera. Flat bread of these types also formed a staple in the diet of many early civilizations with the Sumerians eating a type of barley flat cake, and the 12th century BC Egyptians being able to purchase a flat bread called ta from stalls in the village streets.The ritual bread in ancient Greek offerings to the chthonic gods, known as psadista was made of fine flour, oil and wine.

Prehistory

The earliest archaeological evidence for flour, which was likely processed into an unleavened bread, dates to the Upper Palaeolithic in Europe, around 30,000 years ago.[3] During this period of human history cereals constituted just one of many food sources exploited by hunting and gathering[4] palaeolithic European diets were based mainly on animal proteins and fats.[3] Cereals and bread became a staple food during the Neolithic, around 10,000 years ago, when wheat and barley were among the first plants to be domesticated in the Fertile Crescent. Wheat-based agriculture spread from Southwest Asia to Europe, North Africa and the Indian Subcontinent. In other parts of the world cereals such as rice (East Asia), maize (the Americas) and sorghum (sub-Saharan Africa), which are also sometimes made into bread, were independently domesticated and formed the basis of alternative agricultural systems.[5] Around the world, the shift from varied hunter-gatherer subsistence to agricultural diets based predominantly on a cereal staple such as wheat bread marked an important turning point in human history. Though in many ways nutritionally deficient compared to hunting and gathering, cereal crops allowed agricultural societies to sustain much larger populations than had previously been possible, which in turn led to greater economic specialisation, social complexity and eventually the rise of civilised states.[6]

The development of leavened bread can also probably be traced to prehistoric times. Yeast spores occur everywhere, including the surface of cereal grains, so any dough left to rest will become naturally leavened.[7] Although leavening is likely of prehistoric origin, the earliest archaeological evidence is from ancient Egypt. Scanning electron microscopy has detected yeast cells in some ancient Egyptian loaves. However, ancient Egyptian bread was made from emmer wheat and has a dense crumb. In cases where yeast cells are not visible, it is difficult, by visual examination, to determine whether the bread was leavened. As a result, the extent to which bread was leavened in ancient Egypt remains uncertain.[8]

The importance of bread in the formation of early human societies cannot be overstated. From the western half of Asia, where wheat was domesticated, cultivation spread north and west, to Europe and North Africa, and enabled humans to become farmers rather than hunters and foragers. This in turn led to the formation of towns, as opposed to the nomadic lifestyle, and gave rise to more and more sophisticated forms of societal organization. Similar developments occurred in easterm Asia, centered on rice, and in the Americas with maize.

[edit] Antiquity

There were multiple sources of leavening available for early bread. Airborne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking. Pliny the Elder reported that the Gauls and Iberians used the foam skimmed from beer to produce "a lighter kind of bread than other peoples." Parts of the ancient world that drank wine instead of beer used a paste composed of grape must and flour that was allowed to begin fermenting, or wheat bran steeped in wine, as a source for yeast. The most common source of leavening however was to retain a piece of dough from the previous day to utilize as a form of sourdough starter.[9]

The idea of a free-standing oven that could be pre-heated, with a door for access, appears to have been a Greek one.[10]

Even in antiquity there were a wide variety of breads. In ancient times the Greek bread was barley bread: Solon declared that wheaten bread might only be baked for feast days. By the 5th century bread could be purchased in Athens from a baker's shop, and in Rome, Greek bakers appeared in the 2nd century BC, as Hellenized Asia Minor was added to Roman dominion as the province of Asia[11] the foreign bakers of bread were permitted to form a collegium In the Deipnosophistae, the author Athenaeus (c.A.D.170-c. 230) describes some of the bread, cakes, cookies, and pastries available in the Classical world.[12] Among the breads mentioned are griddle cakes, honey-and-oil bread, mushroom-shaped loaves covered in poppy seeds, and the military specialty of rolls baked on a spit. The type and quality of flours used to produce bread could also vary, as noted by Diphilus when he declared "bread made of wheat, as compared with that made of barley, is more nourishing, more digestible, and in every way superior." In order of merit, the bread made from refined [thoroughly sieved] flour comes first, after that bread from ordinary wheat, and then the unbolted, made of flour that has not been sifted."[13] The essentiality of bread in the diet was reflected in the name for the rest of the meal: ópson, "condiment", i.e. bread's accompaniment, whatever it might be.[14]

[edit] Middle Ages

Peasants sharing bread, from the Livre du roi Modus et de la reine Ratio, France, 14th century. (Bibliothèque nationale)

In medieval Europe, bread served not only as a staple food but also as part of the table service. In the standard table setting of the day the trencher, a piece of stale bread roughly 6 inches by 4 inches (15 cm by 10 cm), served as an absorbent plate. At the completion of a meal the trencher could then be eaten, given to the poor, or fed to the dogs. It was not until the 15th century that trenchers made of wood started to replace the bread variety.[15]

[edit] Modern era

The industrialization of bread-baking was a formative step in the creation of the modern world.[16] Otto Frederick Rohwedder is considered to be the father of sliced bread. In 1912 Rohwedder started work on inventing a machine that sliced bread, but bakeries were reluctant to use it since they were concerned the sliced bread would go stale. It was not until 1928, when Rohwedder invented a machine that both sliced and wrapped the bread, that sliced bread caught on. A bakery in Chillicothe, Missouri was the first to use this machine to produce sliced bread.

For generations, white bread was the preferred bread of the rich while the poor ate dark (whole grain) bread. However, in most western societies, the connotations reversed in the late 20th century, with whole grain bread becoming preferred as having superior nutritional value while white bread became associated with lower-class ignorance of nutrition.[17]

Another major advance happened in 1961 with the development of the Chorleywood Bread Process which used the intense mechanical working of dough to dramatically reduce the fermentation period and the time taken to produce a loaf. The process, whose high-energy mixing allows for the use of inferior grain, is now widely used around the world in large factories. In total contrast, traditional breadmaking as seen for example in French bakery, is extremely time-consuming, as the dough is mixed with yeast and requires several cycles of kneading and resting in order to become ready for baking, and to produce the desired flavor and texture.

More recently, and especially in smaller retail bakeries, chemical additives are used that both speed up mixing time and reduce necessary fermentation time, so that a batch of bread may be mixed, made up, risen, and baked in less than 3 hours. Dough that does not require fermentation because of chemical additives is called "no-time bread" by commercial bakers. Common additives include reducing agents such as L-cysteine or sodium metabisulfite, and oxidants such as potassium bromate or ascorbic acid.[18] Often these chemicals are added to dough in the form of a prepackaged base, which also contains most or all of the dough's non-flour ingredients. Using such bases and sophisticated chemistry, it has been possible for commercial bakers to make imitations of artisan and sourdough breads, traditionally made by semi-skilled labor working in smaller shops.

Recently, domestic breadmakers that automate the process of making bread have become popular in the home.

面包的历史

历史的面包，至少可以追溯到30,000年。 第一个面包生产的可能熟的粮食粘贴版本，从烤和地面谷物和水制成，并可能已被偶然烹煮或面粉加水和粮食蓄意试验发展。 这种早期面包后裔仍普遍制成各种谷物在世界许多地区，包括lavashs ， taboons ， sangaks ， 墨西哥的 玉米饼 ， 印度 chapatis ， rotis和naans ， 苏格兰 燕麦饼 ， 北美 乔尼凯克 ， 中东 皮塔和埃塞俄比亚 injera 。 类型单位的面包这些也形成了以主食在许多早期文明的饮食苏美尔人吃了蛋糕型大麦基本持平，而公元前12世纪埃及人能够购买面包名为街一个单位，从摊位达村在。 [ 1]在仪式面包古希腊供养的闪灵神，psadista被称为是用细面，油，酒。 [2]

史前史

最早的考古证据，面粉，这很可能是未经发酵加工成面包，可追溯至旧石器时代晚期在欧洲 ，大约3万年前。 [3]在此期间，谷物构成人类历史是许多刚刚利用采购食物和狩猎聚会 [4]欧洲旧石器时代的饮食主要是基于对动物蛋白质和脂肪。 [3]谷物和面包成了主食 ，在新石器时代 ，约1万年前，当小麦和大麦植株中第一个被驯化的新月沃土 。 小麦为主，西南地区农业蔓延到欧洲，北美，非洲和印度次大陆。 在世界其他地区的谷物，如大米 （东亚）， 玉米 （美洲）和高粱 （撒哈拉以南非洲），这有时也被制成面包，独立地驯化，形成了系统的基础替代农业。 [ 5]在世界各地，从不同的生活转变狩猎采集到农业在人类历史上一个主要的饲料谷物，如小麦主食面包标记点的一个重要转折点。 虽然在许多方面营养的缺乏相比，狩猎和采集社会谷类作物让农业人口较多，以维持更比原先可能，从而带来更大的经济专业化 ， 社会的复杂性 ，最终的兴起， 文明的国家 。 [6]

酵的面包的发展也很可能可以追溯到史前时代。 酵母孢子发生无处不在，包括颗粒表面的谷物，所以任何面团左其余部分将成为自然发酵。 [7]虽然膨松可能是史前的起源，最早的考古证据是从古代埃及。 扫描电子显微镜检测到埃及的面包酵母细胞在一些古老的。 然而，古埃及的面包是从二粒小麦，具有致密碎屑。 在情况下， 酵母细胞中不可见，它是困难的，通过视觉检查，以确定是否酵饼。 因此，在何种程度上是古代酵面包在埃及仍然不明朗。 [8]

面包的在早期人类社会形成的重要性怎么强调也不过分。 从亚洲，其中小麦被驯化，栽培北部和西部蔓延，西半部到欧洲和北非，以及使人类能够成为猎人和觅食，而不是农民。 这反过来又导致了城镇的形成，相对于游牧的生活方式，产生了复杂的形式的社会组织越来越多。 类似的发展发生在中下游地区，集中在大米 ，并在美洲的玉米 。

古代

有早期的发酵面包可供多个来源。 酵母菌可以开发利用机载留生面团暴露在空气中一段时间才能烹调。 老普林尼报道， 高卢和伊比利亚用于生产啤酒的泡沫撇去了“一人轻于其他种面包。” 各部件的古代世界，喝葡萄酒而不是啤酒贴组成一个用葡萄汁和面粉被允许开始发酵，或麦麸沉浸在酒酵母，作为一个来源。 但是，大部分的膨松普遍的来源是要保留天前的一块面团利用作为一种形式酵母 启动 。 [9]的，理想中的独立的烤箱可预先加热，门上一个Access似乎已经是一个希腊之一。 [10]

即使在古代有各种各样的面包。 在古代希腊的大麦面包，面包是： 梭伦宣布小麦面包烘烤可能只有几天的盛宴。 到了公元5世纪面包可以购买在雅典一家面包店店，并在罗马，希腊的面包师出现在公元前2世纪，作为希腊化小亚细亚加入统治的罗马亚省 [11]面包师的外国面包被允许形成collegium在Deipnosophistae ，笔者阿特纳奥斯 （cAD170-c. 230）描述了一些面包，蛋糕，饼干和糕点在世界上现有的经典。 [12]其中提到面包的烤盘蛋糕，蜂蜜和油面包，罂粟种子覆盖蘑菇形饼，卷上的烤吐军事专业。 不同的类型和质量也用于生产面包粉可以，所指出的Diphilus当他宣布“小麦制成的面包，作为比较，提出，与大麦 ，现在是，在各方面都优于更滋润，更易消化。“ 在勋章的，面包制成的面粉精制[彻底过筛]至上，在这之后，从普通小麦面包，然后拔去门闩的，面粉制成的尚未过筛。“ [13]饮食中的面包的必要性反映在餐名称为其余的：ópson，“调味品”，即面包的伴奏，无论它可能是。 [14]

中世纪

农民分享面包，从作案的投资回报率等利夫雷杜赖因德拉比 ，法国，14世纪。 （ 国家图书馆 ）

在中世纪的欧洲 ，面包担任不仅作为主食 ，而且作为服务的一部分表。 在标准表日成立了的挖沟机 ，一块干面包大约6英寸，4英寸（15厘米10厘米）板吸收，担任过。 在一餐完成挖沟机便可以吃，给穷人，或喂养的狗。 但直到15世纪的木材制成的挖沟机开始取代面包品种。 [15]

现代时代

烘烤的面包工业化，是一个世界。逐步形成的现代创作中[16] 奥托冯Rohwedder被认为是对父亲的切片面包 。 1912年Rohwedder开始发明一种机器，切片面包的工作，但面包房不愿意使用它，因为他们关注的切片面包会去陈旧。 直到1928年，Rohwedder发明了这两个切片和包装的面包，这面包切片机上捕获。 阿奇利科西面包店，密苏里州是第一个使用这种机器生产切片面包。

世世代代，白面包是首选的丰富而穷人吃面包黑（全麦）面包。 然而，在大多数西方社会的内涵扭转了20世纪后期面包，全麦成为首选，因为具有优良的营养价值，同时成为白面包营养与较低的阶层的无知。 [17]

另一项重大进展与发生在1961年的发展过程乔利伍德面包的面团用激烈的机械加工，大大降低了发酵周期和面包所需的时间来生产。 这个过程中，其高能量的混合使用使劣质粮食，现已广泛周围的世界大工厂使用。 在完全相反，传统的面包看在法国面包店的例子，是非常耗时，因为面团混合酵母和揉和休息需要几个周期才能成为准备烘烤，并产生预期的味道和纹理。

最近，特别是在较小的零售面包店， 化学添加剂，使用这两个时间加快，减少必要的混合发酵时间，从而使面包，可混批，分项，上升，几小时烤小于3。 面团，不需要因为被称为“无时间的面包”，由商业贝克斯化学添加剂发酵。 常见的添加剂包括：减少代理商等为L -半胱氨酸或焦亚硫酸钠 ，并作为氧化剂如溴酸钾或抗坏血酸 。 [18]通常，这些化学物质添加到面团中的基本形式预先包装，其中还包含大部分或所有的面团的非面粉成分。 使用这样的基地和先进的化学，它有可能为商业贝克斯使传统上由半熟练劳动力在小商店工作的工匠和酵母制成面包，模仿。

近日，国内面包机过程的自动化，面包制作已成为热门的家。

Monascus color

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食品添加剂与食用香料词汇英汉对照

D-异抗坏血酸钠 Sodium D-isoascorbate

D葡萄糖酸δ内酯 Glucono delta lactone

对羟基苯甲酸乙酯 Ethyl p-hydroxybenzoate

环已基氨基磺酸钠(甜蜜素) Sodium cyclamate

牛磺酸 Taurine

生姜油 (蒸馏) Oil of ginger (distilled)

食品添加剂中重金属限量试验法 Method for limit test of heavy metals in food additives

食品用香料分类与编码 Classification and code of flavouring substances

乙酸芳樟酯 Linalyl acetate

蔗糖脂肪酸酯 (丙二醇法)

桉叶素含量80 %的桉叶油 Oil of eucalyptus, 80% cineole content

碳酸氢钠 Sodium hydrogen carbonate

碳酸氢铵 Ammonium bicarbonate

焦亚硫酸钠 Sodium metabisulphite

2,6-二叔丁基对甲酚 (BHT) 2.6-ditertiary butyl-p-cresol

诱惑红Fancy(Allura) red

DL-酒石酸 DL-Tartaric acid

L--抗坏血酸棕榈酸酯 L-ascorbyl palmitate

L-苹果酸 L-Malic acid

α-淀粉酶制剂 α-Amylase preperation

β-胡萝卜素 β-carotene

苯甲醇 Benzyl alcohol

苯甲酸 Benzoic acid

苯甲酸钠 Sodium benzoate

冰乙酸(冰醋酸) Glacial acetic acid

沉定碳酸钙 Calcium carbonate precipitated

赤藓红 Erythrosine

赤藓红铝色淀Erythrosine aluminum lake

单硬脂酸甘油酯 (40%) Glycerin monostearate (40%)

丁酸 Butyric acid

丁酸乙酯 Ethyl butyrate

对羟基苯甲酸丙酯 Propyl p-hydroxybenzoate

高粱红 Sorghum pigment

高锰酸钾 Potassium permanganate

固定化葡萄糖异构酶制剂

广藿香油 Oil of patchouli

桂花浸膏 Osmanthus concrete

海藻酸钠 Sodium alga acid

杭白菊浸膏 Hang Zhou chrysanthemum flower extract

核黄素(维生素B2) Riboflavin (Vitamin B2)

红曲红 Monascus color

红曲米 Red kojic rice

黄原胶 Xanthan gum

活性钙 Calcium of intensifiens

己酸 Hexanoic acid

己酸乙酯 Ethyl hexanoate

焦糖色 Caramel

咖啡因 Caffeine

卡拉胶 Carrageenan

抗坏血酸钙 Calcium ascorbate

抗坏血酸钠 Sodium ascorbate

可可壳色素 Cacao pigment

辣椒红 Paprika red

冷磨柠檬油 Lemon oil,cold pressed

亮蓝 Brilliant blue

亮蓝铝色淀 Brilliant blue aluminum lake

磷酸 Phosphoric acid

磷酸氢钙 Calcium monohydrogen phosphate

硫磺 Sulphur

硫酸钙 Calcium sulfate

硫酸铝钾(钾明矾) Aluminum potassium sulfate

留兰香油 Oil of spearmint

六偏磷酸钠 Sodium hexametaphosphate

吗啉脂肪酸盐果蜡 Morpholine fatty acid salt fruit wax

没食子酸丙酯 Propyl gallate

明胶 Gelatine

木糖醇 Xylitol

柠檬黄 Tartrazine

柠檬黄铝色淀 Tartrazine aluminum lake

柠檬酸 Citric acid

柠檬酸钙 Calcium citrate

柠檬酸钾 Potassium citrate

柠檬酸钠 Sodium citrate

葡萄糖酸钙 Calcium gluconate

葡萄糖酸锌 Zinc gluconate

氢氧化钠 Sodium hydroxide

琼胶 Agar

日落黄 Sunset yellow

日落黄铝色淀 Sunset yellow aluminum lake

肉桂油 Oil of cassia

乳化香精 Emulsion flavour

乳酸 Lactic acid

乳酸钙 Calcium lactate

乳酸亚铁 Ferrous lactate

乳酸乙酯 Ethyl lactate

三聚甘油单硬脂酸酯 Tripolyglycerol monostearates

山梨醇酐单硬脂酸酯(斯潘60)

山梨醇酐单油酸酯(斯潘80)

山梨酸 Sorbic acid

山梨酸钾 Potassium sorbate

山梨糖醇液 D-sorbitol solution

食品添加剂分类和代码

食品添加剂与食用香料 Food additive and flavoring substances

食品添加剂中铅的测定方法 Method for determination of lead in food additives

食品添加剂中砷的测定方法 Method for determination of arsenic in food additives

叔丁基-4-羟基茴香醚 Tertiary butyl-4-hydroxyl anisole

松香甘油酯和氢化松香甘油酯

碳酸钠 Sodium carbonate

糖化酶制剂 Glucoamylase preperation

糖精钠 Saccharin sodium

天然薄荷脑 Natural menthol

甜菊糖甙Steviosides

桅子黄(粉末、浸膏) Gardenia yellow,crocin

维生素A Vitamin A

维生素B1(盐酸硫胺) Vitamin B1(Thiamine hydrochloride)

维生素B6 (盐酸吡哆醇)Vitamin B6 (Pyridoxine hydrochloride)

维生素C(抗坏血酸) Vitamin C(Ascorbic acid)

维生素D2(麦角钙化醇) Vitamin D2(Ergocalciferol)

维生素E(d1-α-醋酸生育酚)

无水亚硫酸钠 Anhydrous sodium sulphite

香兰素 Vanillin

香辛料调味品通用技术条件 The general techniques and standards for spices and seasoning products

香叶油 Oil of geranium

硝酸钠 Sodium nitrate

新红 New red

新红铝色淀 New red aluminum lake

亚硝酸钠 Sodium nitrite

亚洲薄菏素油 Oil of mentha arvensis, partially dementholized

烟酸 Nicotinic acid

盐酸 Hydrochloric acid

叶酸 Folic acid

液体二氧化碳 (石灰窑法和合成氨法)

液体二氧化碳(发酵法) Liquid carbon dioxide(from alcohol fermentation plant)

乙基麦芽酚 Ethyl maltol

乙酸钙 Calcium acetate

乙酸异戊酯 Isoamyl acetate

异构化乳糖液 Lactulose liquid

诱惑红铝色淀 Fancy(Allura) red aluminum lake

藻酸丙二醇酯 Propylene glycol alginate

蔗糖脂肪酸酯 Sucrose fatty acid ester

蒸馏单硬脂酸甘油酯 Distilled glycerin monostearate

紫胶红色素 Lac dye

苋菜红 Amaranth

苋菜红铝色淀 Amaranth aluminum lake

茉莉浸膏 Jasmine concrete

胭脂红 Ponceau 4R

胭脂红铝色淀 Ponceau 4R aluminum lake

羧甲基纤维素钠 Sodium carboxymethyl cellulose