🇵🇱 INSTYTUT BIOTECHNOLOGII PL
食品与饮料微生物石油化工与燃料水与废水制药与化妆品
INSTYTUT BIOTECHNOLOGII 是由 PCA 认可的实验室，认可编号 AB 452（Warszawa，波兰）。认可范围涵盖 239 项检测方法，涉及以下领域：食品与饮料、微生物、石油化工与燃料、水与废水。检测对象包括：肉与肉制品、啤酒、Food concentrates, Meat and meat products, Milk and milk products,…、Sugar。最常用的技术：重量法、滴定法、分光光度法。
要点速览
- 认可编号: PCA AB 452
- 认可范围内方法数: 239
- 检测对象种类: 109
- 所用技术数: 59
- 城市: Warszawa, 波兰
- 认可编号
- AB 452
- 认可机构
- PCA
- 地址
- PRZEMYSŁU ROLNO-SPOŻYWCZEGO, IM. PROF. WACŁAWA DĄBROWSKIEGO –, PAŃSTWOWY INSTYTUT BADAWCZY, ul. Rakowiecka 36
- 城市
- Warszawa, 波兰
该实验室检测什么 (109)
- 肉与肉制品 — 20 项方法
- 啤酒 — 15 项方法
- Food concentrates, Meat and meat products, Milk and milk products, Non-alcoholic beverages, Fruit and vegetables and fruit and vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery products, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products — 11 项方法
- Sugar — 10 项方法
- Juices, nectars, fruit, vegetable and fruit-vegetable purees, Non-alcoholic beverages — 8 项方法
- Molasses, a by-product of the sugar production process — 6 项方法
- Wine products — 6 项方法
- Food concentrates, Meat and meat products, Milk and dairy products, Non-alcoholic beverages, Fruit and vegetables and fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Dietary supplements — 5 项方法
- Fruit, vegetables and their products, Beverages, juices, fruit and vegetable concentrates, Food concentrates, Cereals and cereal products, Alcohol raw materials and products, Raw materials and products of the sugar industry, Herbs and spices, Vitamin and mineral preparations — 5 项方法
- Meat and meat products, Functional additives for the production of cured meats — 5 项方法
- Sugar, intermediates in the sugar production process — 5 项方法
- Beet pulp, waste from the sugar production process — 4 项方法
- Fruit and vegetable preserves — 4 项方法
- Fruit juice concentrates, Fruit and vegetable juices, Nectars, beverages, Raw materials for the production of beverages and juices — 4 项方法
- Juices, nectars, fruit, vegetable and fruit-vegetable purées — 4 项方法
- 另有 94 项
所用检测技术 (59)
- 重量法 — 23 项方法
- 滴定法 — 16 项方法
- 分光光度法 — 14 项方法
- 平板法（倾注培养） — 13 项方法
- 高效液相色谱-分光光度检测法（HPLC-UV） — 12 项方法
- 膜过滤法 — 9 项方法
- 平板法（表面涂布） — 7 项方法
- 气相色谱-氢火焰离子化检测法（GC-FID） — 7 项方法
- High-performance liquid chromatography with tandem mass spectrometry (LC-MS/MS) — 6 项方法
- Oscillometric method — 6 项方法
- 高效液相色谱-荧光检测法（HPLC-FLD） — 6 项方法
- 培养法结合生化确认 — 5 项方法
- 折射法 — 5 项方法
- 滴定法（凯氏定氮） — 5 项方法
- 火焰原子吸收光谱法（FAAS） — 5 项方法
- 另有 44 项
认可范围 — 项检测方法 (239)
| 序号 | 检测对象 | 方法 / 参数 | 技术 | 依据文件 | |
|---|---|---|---|---|---|
| 检测方法 | |||||
| 1 | Fruit, vegetables and their products, Beverages, juices, fruit and vegetable concentrates, Food concentrates, Cereals and cereal products, Alcohol raw materials and products, Raw materials and products of the sugar industry, Herbs and spices, Vitamin and mineral preparations | Calcium, magnesium content Calcium (1,0-40000) mg/l or mg/kg Magnesium (1,0-5000) mg/l or mg/kg |
火焰原子吸收光谱法（FAAS） | PB-ZA 01 wydanie 6 z dnia 01.03.2022 r. | |
| 2 | Fruit, vegetables and their products, Beverages, juices, fruit and vegetable concentrates, Food concentrates, Cereals and cereal products, Alcohol raw materials and products, Raw materials and products of the sugar industry, Herbs and spices, Vitamin and mineral preparations | Sodium, potassium content Sodium (1,0-40000) mg/l or mg/kg Potassium (5,0-25000) mg/l or mg/kg |
火焰原子发射光谱法（FAES） | PB-ZA 01 wydanie 6 z dnia 01.03.2022 r. | |
| 3 | Fruit, vegetables and their products, Beverages, juices, fruit and vegetable concentrates, Food concentrates, Cereals and cereal products, Alcohol raw materials and products, Raw materials and products of the sugar industry, Herbs and spices, Vitamin and mineral preparations | Cadmium, lead content Cadmium (0,020-1,00) mg/l or mg/kg Lead (0,020-3,00) mg/l or mg/kg |
电热原子化原子吸收光谱法（ETAAS） | PN-EN 14084:2004 | |
| 4 | Fruit, vegetables and their products, Beverages, juices, fruit and vegetable concentrates, Food concentrates, Cereals and cereal products, Alcohol raw materials and products, Raw materials and products of the sugar industry, Herbs and spices, Vitamin and mineral preparations | Zinc, iron, copper content Zinc (0,20-1000) mg/l or mg/kg Iron (0,50-1500) mg/l or mg/kg Copper (0,20-100) mg/l or mg/kg |
火焰原子吸收光谱法（FAAS） | PN-EN 14084:2004 | |
| 5 | Fruit, vegetables and their products, Beverages, juices, fruit and vegetable concentrates, Food concentrates, Cereals and cereal products, Alcohol raw materials and products, Raw materials and products of the sugar industry, Herbs and spices, Vitamin and mineral preparations | 磷含量 范围 (10-2000) mg/l lub mg/kg |
电热原子化原子吸收光谱法（ETAAS） | PB-ZA 15 wydanie 5 z dnia 01.06.2023 r. | |
| 6 | Fruit, vegetables and their products, Beverages, juices, fruit and vegetable concentrates, Food concentrates, Cereals and cereal products, Alcohol raw materials and products, Raw materials and products of the sugar industry, Herbs and spices, Vitamin and mineral preparations, Hemp-based products | 汞含量 范围 (0,0010-0,20) mg/l lub mg/kg |
原子吸收光谱法（汞齐化技术） | PB-ZA 04 wydanie 8 z dnia 20.06.2024 r. | |
| 7 | Teas, fruit and herbal infusions, Cereals and cereal products, Juices, fruit and vegetable concentrates, Alcoholic and non-alcoholic beverages, Hemp-based products | Cadmium, arsenic, zinc, copper, iron, lead, selenium, tin, nickel content Cadmium (0,0010-10) mg/l or mg/kg Arsenic (0,010-10) mg/l or mg/kg Zinc (0,010-100) mg/l or mg/kg Copper (0,010-100) mg/l or mg/kg Iron (0,010-100) mg/l or mg/kg Lead (0,0010–10) mg/l or mg/kg Selenium (0,050–10) mg/l or mg/kg Tin (0,020–0,30) mg/l or mg/kg Nickel (0,010-100) mg/l or mg/kg |
电感耦合等离子体质谱法（ICP-MS） | PB-ZA 20 wydanie 3 z dnia 24.06.2024 r. | |
| 8 | Non-alcoholic beverages, Fruit and vegetable products, Confectionery products | Aspartame, acesulfame K and saccharin content Aspartame (5,0-2000) mg/l or mg/kg Acesulfame K (1,0-1000) mg/l or mg/kg Saccharin (2,0-600) mg/l or mg/kg |
高效液相色谱-分光光度检测法（HPLC-UV） | PN-EN 12856:2002 | |
| 9 | Fruit juices and concentrated fruit juices | Lactic and fumaric acid content Lactic acid (0,10-1,0) g/l Fumaric acid (0,65-9,0) mg/l |
高效液相色谱-分光光度检测法（HPLC-UV） | PB-ZA 57 wydanie 5 z dnia 22.05.2024 r. | |
| 10 | Liquid and powdered milk, Fruit juices and syrups | Vitamin D3 content 范围 (2,50–320) μg/kg |
Gas chromatography with tandem mass spectrometry (GC-MS/MS) | PB-ZA 53 wydanie 2 z dnia 31.01.2025 r. | |
| 11 | 啤酒 | Fatty acid content nasyconych, jednonienasyconych, wielonienasyconych Zawartość izomerów trans kwasów tłuszczowych 范围 (0,0010–1,0) g/100g |
气相色谱-氢火焰离子化检测法（GC-FID） | PB ZA 33 wydanie 4 z dnia 22.04.2021 r. | |
| 12 | Oils and fats | Fatty acid content nasyconych, jednonienasyconych, wielonienasyconych Zawartość izomerów trans kwasów tłuszczowych 范围 (0,10–100) g/100g |
气相色谱-氢火焰离子化检测法（GC-FID） | PB ZA 33 wydanie 4 z dnia 22.04.2021 r. | |
| 13 | Plant raw materials and products with a fat content lower than 5% | Fatty acid content nasyconych, jednonienasyconych, wielonienasyconych Zawartość izomerów trans kwasów tłuszczowych 范围 (0,10–5,0) g/100g |
气相色谱-氢火焰离子化检测法（GC-FID） | PB ZA 33 wydanie 4 z dnia 22.04.2021 r. | |
| 14 | Plant raw materials and products with a fat content higher than 5% | Fatty acid content nasyconych, jednonienasyconych, wielonienasyconych Zawartość izomerów trans kwasów tłuszczowych 范围 (0,10-50) g/100g |
气相色谱-氢火焰离子化检测法（GC-FID） | PB ZA 33 wydanie 4 z dnia 22.04.2021 r. | |
| 15 | Cereal products, Vegetable and fruit crisps, Coffee | Acrylamide content 范围 (10-1000) μg/kg |
Gas chromatography with mass spectrometry (GC-MS) | PB-ZA 37 wydanie 4 z dnia 28.05.2021 r. | |
| 16 | Cereals and cereal products, Spices | Ochratoxin A content 范围 (0,40-30,0) μg/kg |
高效液相色谱-荧光检测法（HPLC-FLD） | PB-ZA 52 wydanie 5 z dnia 14.05.2025 r. | |
| 17 | Dried fruit | Ochratoxin A content 范围 (0,20-10) μg/kg |
高效液相色谱-荧光检测法（HPLC-FLD） | PN-EN 15829:2010 | |
| 18 | Spices, Cereals and cereal products, Dried fruit | Aflatoxin B1,B2,G1,G2 content 范围 (0,50-15) μg/kg |
高效液相色谱-荧光检测法（HPLC-FLD） | PB-ZA 54 wydanie 5 z dnia 14.05.2024 r. | |
| 19 | Apple juices and beverages, apple purée | Patulin content 范围 (5,0-100) μg/l lub μg/kg |
High-performance liquid chromatography with a diode array detector (HPLC-DAD) | PN-EN 14177:2005 | |
| 20 | Juices, beverages | Patulin content 范围 (5,0-100) μg/l |
High-performance liquid chromatography with a diode array detector (HPLC-DAD) | PB-ZA 31 wydanie 10 z dnia 20.06.2024 r. | |
| 21 | Fruit products, Sugar, by-products of the sugar industry | Patulin content 范围 (10-100) μg/kg |
High-performance liquid chromatography with a diode array detector (HPLC-DAD) | PB-ZA 31 wydanie 10 z dnia 20.06.2024 r. | |
| 22 | Cereals and cereal products, Bakery products, Cereal-based food for children | Zearalenone content (ZEN) 范围 (10-500) μg/kg |
高效液相色谱-荧光检测法（HPLC-FLD） | PN-EN 15850:2010 | |
| 23 | Cereals and cereal products, Bakery products, Cereal-based food for children | Deoxynivalenol (DON) content 范围 (100-2000) μg/kg |
高效液相色谱-分光光度检测法（HPLC-UV） | PN-EN 15891:2010 | |
| 24 | Liquid milk | Aflatoxin M1 and M2 content Afla M1 (0,0025-0,16) μg/kg Afla M2 (0,0013-0,50) μg/kg |
High-performance liquid chromatography (HPLC-FLD) | PB-ZA 67 wydanie 1 z dnia 31.03.2025 r. | |
| 25 | Milk powder | Aflatoxin M1 and M2 content Afla M1 (0,025-1,6) μg/kg Afla M2 (0,013-1,0) μg/kg |
High-performance liquid chromatography (HPLC-FLD) | PB-ZA 67 wydanie 1 z dnia 31.03.2025 r. | |
| 26 | Cereals and cereal products, Bakery products, Cereal-based food for children | Mycotoxin content Afla B1 (0,20-25,6) μg/kg Afla B2 (0,20-25,6) μg/kg Afla G1 (0,20-25,6) μg/kg Afla G2 (0,20-25,6) μg/kg Sum of Aflatoxins (0,80-102,4) μg/kg OTA (0,40-25,6) μg/kg DON (20-3000) μg/kg ZEN (2,0-512) μg/kg FB1 (50-3000) μg/kg FB2 (25-2000) μg/kg FB3 (25-1000) μg/kg Sum of FB1 and FB2 (75-5000) μg/kg HT-2 (4,0-512) μg/kg T-2 (2,0-512) μg/kg Sum of HT-2 and T-2 (6,0-1024) μg/kg |
High-performance liquid chromatography with tandem mass spectrometry (LC-MS/MS) | PB-ZA 60 wydanie 1 z dnia 20.05.2025 r. | |
| 27 | Cereal grains, Bread | Ergot alkaloid content Ergotamine (16-400) μg/kg Ergotaminine (4,0-100) μg/kg Ergocornine (16-400) μg/kg Ergocorninine (4,0-100) μg/kg Ergocristine (16-400) μg/kg Ergocristinine (4,0-100) μg/kg Ergocryptine (16-400) μg/kg Ergocryptinine (4,0-100) μg/kg Ergosine (16-400) μg/kg Ergosinine (4,0-100) μg/kg Ergometrine (48-400) μg/kg Ergometrinine (12-100) μg/kg |
High-performance liquid chromatography with tandem mass spectrometry (LC-MS/MS) | PB-ZA 62 wydanie 2 z dnia 14.05.2025 r. | |
| 28 | Poppy seed and products containing poppy seed | Opium alkaloid content Morphine (0,10-160) mg/kg Codeine (0,10-160) mg/kg Oripavine (0,10-160) mg/kg Papaverine (0,10-160) mg/kg Thebaine (0,10-160) mg/kg Noscapine (0,10-160) mg/kg |
High-performance liquid chromatography with tandem mass spectrometry (LC-MS/MS) | PB-ZA 62 wydanie 2 z dnia 14.05.2025 r. | |
| 29 | Cereals and cereal products | Tropane alkaloid content Atropine (0,10-61,4) μg/kg Scopolamine (0,10-66,6) μg/kg |
High-performance liquid chromatography with tandem mass spectrometry (LC-MS/MS) | PB-ZA 62 wydanie 2 z dnia 14.05.2025 r. | |
| 30 | Tea, Herbal raw materials and products | Pyrrolizidine alkaloid content Intermedyna (3,0–500) μg/kg N-tlenek intermedyny + N-tlenek indycyny (suma) (6,0–1000) μg/kg Likopsamina + indycyna (suma) (6,0–1000) μg/kg N-tlenek likopsaminy (3,0–500) μg/kg Senecjonina (3,0–500) μg/kg N-tlenek senecjoniny (3,0–500) μg/kg Senecywernina (3,0–500) μg/kg Senecyfilina (3,0–500) μg/kg N-tlenek senecyfiliny (3,0–500) μg/kg Retrorzyna (3,0–500) μg/kg N-tlenek retrorzyny (3,0–500) μg/kg Echimidyna (3,0–500) μg/kg N-tlenek echimidyny (3,0–500) μg/kg Lasjokarpina (3,0–500) μg/kg N-tlenek lasjokarpiny (3,0–500) μg/kg Senkirkina (3,0–500) μg/kg Europina (3,0–500) μg/kg N-tlenek europiny (3,0–500) μg/kg Heliotryna (3,0–500) μg/kg N-tlenek heliotryny (3,0–500) μg/kg N-tlenek echinatyny (3,0–500) μg/kg Rinderyna + echinatyna (suma) 范围 (6,0–1000) μg/kg N-tlenek rinderyny (3,0–500) μg/kg Integerrymina (3,0–500) μg/kg N-tlenek integerryminy + N-tlenek senecywerniny (suma) (6,0–1000) μg/kg Heliosupina (3,0–500) μg/kg N-tlenek heliosupiny (3,0–500) μg/kg Spartioidyna (3,0–500) μg/kg N-tlenek spartioidyny (3,0–500) μg/kg Usaramina (3,0–500) μg/kg N-tlenek usaraminy (3,0–500) μg/kg |
High-performance liquid chromatography with tandem mass spectrometry (LC-MS/MS) | PB-ZA 62 wydanie 2 z dnia 14.05.2025 r. | |
| 31 | Dried hemp | Cannabinoid content kannabidiol CBD (400-51200) mg/kg kwas kannabidiolowy CBDA 范围 (4000-512000) mg/kg kannabigerol CBG (80-10240) mg/kg kwas kannabigerolowy CBGA (4000-512000) mg/kg ∆9-tetrahydokannabinol ∆9-THC (160-20480) mg/kg kwas ∆9-tetrahydokannabinolowy.∆9-THCA (160-20480) mg/kg ∆8-tetrahydokannabinol ∆8 -THC (1,6-204,8) mg/kg kannabichromen CBC (40-5120) mg/kg kwas kannabichromenowy CBCA (16-20480) mg/kg kannabicyclol CBL (40-5120) mg/kg kwas kannabicyclolowy CBLA (4,0-512) mg/kg kannabinol CBN (16-2048) mg/kg kwas kannabinolowy CBNA (4,0-512) mg/kg ∆9-tetrahydokannabiwaryna ∆9-THCV (1,6-204,8) mg/kg kwas ∆9-tetrahydokannabiwarynowy.∆9-THCVA (40-5120) mg/kg kannabidiwaryna CBDV (16-2048) mg/kg kwas kannabidiwarynowy CBDVA (40-5120) mg/kg |
High-performance liquid chromatography with mass spectrometry (LC/MS) | PB-ZA 55 wydanie 1 z dnia 10.01.2023 r. | |
| 32 | Hemp oil | Cannabinoid content kannabidiol CBD (500-64000) mg/kg kannabinol CBN (2,0-256) mg/kg kannabigerol CBG (1,0-128) mg/kg ∆9-tetrahydokannabinol ∆9-THC 范围 (10-1218) mg/kg kwas ∆9-tetrahydokannabinolowy ∆9-THCA (2,0-256) mg/kg kwas kannabidiolowy CBDA (50-6400) mg/kg kannabicyclol CBL (1,0-128) mg/kg kannabidiwaryna CBDV (2,0-256) mg/kg kwas kannabidiwarynowy CBDVA (0,50-64) mg/kg kannabichromen CBC (40-5120) mg/kg |
High-performance liquid chromatography with mass spectrometry (LC/MS) | PB-ZA 55 wydanie 1 z dnia 10.01.2023 r. | |
| 33 | Cereals and cereal products | Glyphosate content 范围 (0,10-40) mg/kg |
High-performance liquid chromatography with tandem mass spectrometry (LC-MS/MS) | PB-ZA 45 wydanie 3 z dnia 17.03.2025 r. | |
| 34 | Agricultural products E, Food E | 农药残留含量 | Gas chromatography with mass spectrometry detection (GC-MS) / tandem mass spectrometry detection (GC-MS/MS) | PN–EN 15662:2018-06 | |
| 35 | Agricultural products E, Food E | 农药残留含量 | Liquid chromatography with mass spectrometry detection (LC-MS) / tandem mass spectrometry detection (LC-MS/MS) | PN–EN 15662:2018-06 | |
| 36 | Spirit and spirit drinks | Alcoholic strength using an electronic density analyser 范围 (0-100) % obj. alkoholu etylowego w 20°C |
Oscillometric method | PN-A-79528-3:2007 | |
| 37 | Spirit and spirit drinks | 酸度 范围 (0,012-0,5) g/l spirytusu 100 % obj. |
滴定法 | PN-A-79528-7:2001 pkt. 3.2 | |
| 38 | Spirit and spirit drinks | Dry residue after evaporation 范围 (0,05-5) g/hl |
重量法 | PN-A-79529-19:2005 | |
| 39 | Spirit and spirit drinks | Content of fermentation by-products aldehyd octowy: 范围 (0,0016-1,60) g/l spir.100% obj. octan etylu: (0,0009-1,80) g/l spir.100% obj. metanol: (0,0016-1,60) g/l spir. 100% obj. n-propanol: (0,0012-2,40) g/l spir. 100% obj. i-butanol: (0,0009-2,40) g/l spir.100% obj. alkohol i-amylowy: (0,0013-3,20) g/l spir. 100% obj. |
气相色谱-氢火焰离子化检测法（GC-FID） | PB-ZF/GS-01 wydanie 10 z dnia 07.04.2025 r. | |
| 40 | Spirit drinks | Power 范围 (0,5-70) % obj. |
Oscillometric method | PN-A-79529-4:2005 | |
| 41 | Spirit drinks | Extract content 范围 (0-500) g/l |
Oscillometric method | PN-A-79529-5:2005 | |
| 42 | Spirit drinks | Reducing sugar content after inversion 范围 (0,5-300,0) g/l |
滴定法 | PN-A-79529-18:2005 | |
| 43 | Wine products | 密度 范围 (0,90-1,10) g/ml |
Oscillometric method | Rozporządzenie MRiRW z dnia 25.06.2022 (Dz.U. z dn. 12.07.2022 poz. 1469) Załącznik 1 | |
| 44 | Wine products | Ethyl alcohol content 范围 (0,5-20) % obj. |
Oscillometric method | Rozporządzenie MRiRW z dnia 25.06.2022 (Dz.U. z dn. 12.07.2022 poz. 1469) Załącznik 2 | |
| 45 | Wine products | Total extract content | Calculation method based on the density of the wine at 20°C and the density of a water-alcohol mixture with the same alcohol content as the wine tested | Rozporządzenie MRiRW z dnia 25.06.2022 (Dz.U. z dn. 12.07.2022 poz. 1469) Załącznik 3 | |
| 46 | Wine products | Reducing sugar content after inversion 范围 (0,5-300,0) g/l |
滴定法 | Rozporządzenie MRiRW z dnia 25.06.2022 (Dz.U. z dn. 12.07.2022 poz. 1469) Załącznik 4 | |
| 47 | Wine products | Total acidity 范围 (0,5-10,0) g kwasu winowego/l |
滴定法 | Rozporządzenie MRiRW z dnia 25.06.2022 (Dz.U. z dn. 12.07.2022 poz. 1469) Załącznik 6 | |
| 48 | Wine products | Volatile acidity 范围 (0,009-6,0) g kwasu octowego/l |
滴定法 | Rozporządzenie MRiRW z dnia 25.06.2022 (Dz.U. z dn. 12.07.2022 poz. 1469) Załącznik 7 | |
| 49 | Juices, nectars, beverages, syrups, fruit, vegetable and fruit-vegetable purées | Vitamin C content (as L-ascorbic acid) 范围 (1-130) mg/100 g |
电位滴定法 | PN-A-04019:1998, pkt. 2 | |
| 50 | Juices, nectars, fruit, vegetable and fruit-vegetable purees, Non-alcoholic beverages | Soluble matter content 范围 (1,00-80,00)% m/m |
折射法 | PN-EN 12143:2000 | |
| 51 | Juices, nectars, fruit, vegetable and fruit-vegetable purees, Non-alcoholic beverages | D-glucose and D-fructose content 范围 (1,0-100,0) g/l |
分光光度法 | PN-EN 1140:1999 | |
| 52 | Juices, nectars, fruit, vegetable and fruit-vegetable purees, Non-alcoholic beverages | Sucrose content 范围 (2,0-100,0) g/l |
分光光度法 | PN-EN 12146:2001 | |
| 53 | Juices, nectars, fruit, vegetable and fruit-vegetable purees, Non-alcoholic beverages | Titratable acidity 范围 (2,00-40,0) g/l |
电位滴定法 | PN-EN 12147:2000 | |
| 54 | Juices, nectars, fruit, vegetable and fruit-vegetable purees, Non-alcoholic beverages | Citric acid (citrate) content 范围 (0,040-50,0) g/l |
分光光度法 | PN-EN 1137:2000 | |
| 55 | Juices, nectars, fruit, vegetable and fruit-vegetable purees, Non-alcoholic beverages | L-malic acid content 范围 (0,20-10,00) g/l |
分光光度法 | PN-EN 1138:2001 | |
| 56 | Juices, nectars, fruit, vegetable and fruit-vegetable purees, Non-alcoholic beverages | Formol number 范围 (1,0-30) ml 0,1 n NaOH/100 ml |
电位滴定法 | PN-EN 1133:1999 | |
| 57 | Juices, nectars, fruit, vegetable and fruit-vegetable purees, Non-alcoholic beverages | Volatile acidity 范围 (0,10-0,60) g/l |
Titrimetric method (after distillation) | PN-A-75101-05:1990 pkt. 2 | |
| 58 | Juices, nectars, fruit, vegetable and fruit-vegetable purées | D-isocitric acid (isocitrate) content 范围 (50-300) mg/l |
分光光度法 | PN-EN 1139:2000 | |
| 59 | Juices, nectars, fruit, vegetable and fruit-vegetable purées | D- and L-lactic acid content D-lactic acid: (0,03-1,50) g/l L-lactic acid: (0,08-1,50) g/l |
分光光度法 | PN-EN 12631:2002 | |
| 60 | Juices, nectars, fruit, vegetable and fruit-vegetable purées | pH value 范围 3,00-4,50 |
电位法 | PN-EN 1132:1999 | |
| 61 | Juices, nectars, fruit, vegetable and fruit-vegetable purées | Ethyl alcohol content 范围 (0,20-4,00) g/l |
Titrimetric method (after distillation) | PN-A-75101-09:1990 pkt. 2 | |
| 62 | Fruit, vegetable and fruit-vegetable juices and nectars, Non-alcoholic beverages | Relative density 范围 1,0000-1,1000 |
振荡法 | IFU No 1 A (Rev. 2005) Relative Density (Method using density meter) | |
| 63 | Fruit and vegetable products: juices, nectars, syrups, still beverages | Colour, odour, taste, appearance 范围 1,00-6,00 |
Point method | PB-ZO/PBJFS 24 wydanie 8 z dnia 05.06.2025 r. | |
| 64 | Fruit and vegetable products: products in brine, thick and semi-thick products | Colour, odour, taste, appearance, consistency 范围 1,00-6,00 |
Point method | PB-ZO/PBJFS 24 wydanie 8 z dnia 05.06.2025 r. | |
| 65 | Malt, barley | 氮含量 范围 (1,2-2,5) % s.m. Zawartość białka ogółem z obliczeń |
滴定法（凯氏定氮） | PB-ZP 01 wydanie 9 z dnia 15.05.2025 r. | |
| 66 | Beer, wort | Total nitrogen content 范围 (200-1500) mg/l |
滴定法（凯氏定氮） | PB-ZP 03 wydanie 10 z dnia 15.05.2025 r. | |
| 67 | Beer, wort | Total protein (g/100 ml) | 计算法 | PB-ZP 03 wydanie 10 z dnia 15.05.2025 r. | |
| 68 | Hops and hop products | Alpha- and beta- acids and their homologues content alpha acids (1-50) % beta acids (2-30) % |
高效液相色谱-分光光度检测法（HPLC-UV） | PB-ZP 04 wydanie 9 z dnia 15.05.2025 r. | |
| 69 | Malt | 湿度 范围 (2,5-10) % |
重量法 | PN-A-79083-5:1998 | |
| 70 | Malt | Extract content Range for flour, meal (65,0-85,0) % s.m. |
Oscillometric method | PB-ZP 12 wydanie 7 z dnia 15.05.2025 r. | |
| 71 | Hops, pellets | 湿度 范围 (6,0-15) % |
重量法 | PB-ZP 09 wydanie 7 z dnia 15.05.2025 r. | |
| 72 | 啤酒 | Bitterness content 范围 (2- 80) jedn. goryczy (BU) |
分光光度法 | PB-ZP 10 wydanie 8 z dnia 15.05.2025 r. | |
| 73 | Beer, wort | Free amino nitrogen beer: (10-200) mg/l wort: (20-350) mg/l |
分光光度法 | PB-ZP 11 wydanie 7 z dnia 15.05.2025 r. | |
| 74 | 啤酒 | Content of alcohol, apparent extract, real extract alcohol: (0,2-7,5) % (m/m) alcohol: (0,3-10,0) % (v/v) apparent extract: (0,5-10,0) % (m/m) real extract: (1,0-10,0) % (m/m) |
Oscillometric method (after distillation) | PB-ZP 13 wydanie 9 z dnia 15.05.2025 r. | |
| 75 | 啤酒 | Alcohol (g/100 ml) | 计算法 | PB-ZP 13 wydanie 9 z dnia 15.05.2025 r. | |
| 76 | 啤酒 | Original wort extract content, apparent and real degree of fermentation | 计算法 | PB-ZP 17 wydanie 6 z dnia 15.05.2025 r. | |
| 77 | 啤酒 | Content of alcohol, apparent extract, real extract, original wort extract, apparent and real degree of fermentation alkohol: (0,3-10,0) % (v/v) alkohol: (0,2-7,5) % (m/m) ekstrakt pozorny: (0,5-10,0) % (m/m) ekstrakt rzeczywisty: (1,0-10,0) % (m/m) ekstrakt brzeczki podstawowej: 范围 (5,0-23,0) % (m/m) stopień odfermentowania pozornego: (5,0-100,0) % stopień odfermentowania rzeczywistego (5,0-90,0) % |
Near-infrared spectrometry method (NIR) | PB-ZP 16 wydanie 8 z dnia 15.05.2025 r. | |
| 78 | 啤酒 | Energy value (kJ/100 ml); (kcal/100 ml) | 计算法 | PB-ZP 16 wydanie 8 z dnia 15.05.2025 r. | |
| 79 | 啤酒 | Total acidity 范围 (1,0-6,0) ml 1 M NaOH/100 ml |
电位滴定法 | PB-ZP 18 wydanie 5 z dnia 15.05.2025 r. | |
| 80 | 啤酒 | pH 值 范围 3,00-5,00 |
电位法 | PN-A-79093-4:2000 | |
| 81 | 啤酒 | 色度 范围 (2-250) jedn. EBC |
比色法 | PN-A-79093-5:2000 | |
| 82 | 啤酒 | Clarity 范围 (0,1-20) jedn. EBC |
浊度法（散射法） | PN-A-79093-9:2000 p. 2.2 | |
| 83 | Malt | Soluble protein content and Kolbach index | 计算法 | PB-ZP 02 wydanie 10 z dnia 15.05.2025 r. | |
| 84 | Fruit, vegetables and fruit, vegetable and vegetable-meat products, Cereals and cereal products, Non-alcoholic beverages, Food supplements, Egg products | 菌落总数 | 平板法（倾注培养） | PN-EN ISO 4833-1:2013-12+A1:2022-06 | |
| 85 | Fruit, vegetables and fruit, vegetable and vegetable-meat products, Delicatessen products | Mesophilic lactic acid bacteria count | 平板法（倾注培养） | PN-ISO 15214:2002 | |
| 86 | Fruit, vegetables and fruit, vegetable and vegetable-meat products, Cereals and cereal products, Egg products, Food supplements, Delicatessen products, Yeast slurry, spent grains from wort, Confectionery products, Milk and dairy products | 沙门氏菌属（Salmonella spp.）的检出 | 培养法结合生化与血清学确认 | PN-EN ISO 6579-1:2017-04+A1:2020-09 | |
| 87 | Fruit, vegetables and fruit, vegetable and vegetable-meat products, Delicatessen products, Confectionery products | 单核细胞增生李斯特氏菌的检出 | 培养法结合生化确认 | PN-EN ISO 11290-1:2017-07 | |
| 88 | Fruit, vegetables and fruit, vegetable and vegetable-meat products, Cereals and cereal products, Confectionery products, Food supplements *) | Presence of coagulase-positive staphylococci (Staphylococcus aureus and other species) | 培养法结合生化确认 | PN-EN ISO 6888-3:2004+AC:2005 | |
| 89 | Fruit, vegetables and fruit, vegetable and vegetable-meat products, Cereals and cereal products, Yeast slurry, spent grains from wort, Food supplements, Delicatessen products | Presence of presumptive, Escherichia coli | 培养法结合生化确认 | PN-ISO 7251:2006 | |
| 90 | Food with water activity higher than 0,95 | 酵母菌与霉菌计数 | 平板法（表面涂布） | PN-ISO 21527-1:2009 | |
| 91 | Food with water activity lower than or equal to 0,95 | 酵母菌与霉菌计数 | 平板法（表面涂布） | PN-ISO 21527-2:2009 | |
| 92 | Fruit, vegetable and vegetable-meat preserves | 耐久性 | Thermostatic test method | PN-A-75052-03:1990 | |
| 93 | Fruit juice concentrates, Fruit and vegetable juices, Nectars, beverages, Raw materials for the production of beverages and juices | Presence of thermophilic acidophilic spore-forming bacteria (Alicyclobacillus spp.) | 培养法 | IFU Method of Analysis No. 12 (2019) – procedura C | |
| 94 | Fruit juice concentrates, Fruit and vegetable juices, Nectars, beverages, Raw materials for the production of beverages and juices | Count of thermophilic acidophilic spore-forming bacteria (Alicyclobacillus spp.) | 膜过滤法 | IFU Method of Analysis No. 12 (2019) – procedura B | |
| 95 | Fruit juice concentrates, Fruit and vegetable juices, Nectars, beverages, Raw materials for the production of beverages and juices | Presence of thermophilic acidophilic spore-forming bacteria (Alicyclobacillus spp.) producing guaiacol | 培养法结合生化确认 | IFU Method of Analysis No. 12 (2019) – procedura C | |
| 96 | Fruit juice concentrates, Fruit and vegetable juices, Nectars, beverages, Raw materials for the production of beverages and juices | Count of thermophilic acidophilic spore-forming bacteria (Alicyclobacillus spp.) producing guaiacol | Membrane filtration method with biochemical confirmation | IFU Method of Analysis No. 12 (2019) – procedura B | |
| 97 | Concentrated fruit juices, syrups, molasses | Count of osmophilic yeasts | 平板法（表面涂布） | IFU Method No. 3 II, April 1996 | |
| 98 | Fruit products (juices, concentrated juices, purées with pH<4,3) | Total count of microorganisms potentially spoiling fruit products | 平板法（倾注培养） | IFU Method No. 2, April 1996 | |
| 99 | Milk products, Infant formulae, Food supplements, Starter cultures, Juices | Presumptive count of, Bifidobacterium spp. | 平板法（倾注培养） | PN-ISO 29981:2012 | |
| 100 | Hemp | Total combined yeasts and moulds count (TYMC) | 平板法（表面涂布） | Farmakopea Polska - wydanie XIII 2023, p.2.6.12 | |
| 101 | Hemp | Total aerobic mesophilic microbial count (TAMC) | 平板法（倾注培养） | Farmakopea Polska - wydanie XIII 2023, p.2.6.12 | |
| 102 | 啤酒 | Total aerobic viable count | 平板法（表面涂布） | PB-ZM/PBJM 03 wydanie 3 z dnia 29.05.2024 r. | |
| 103 | 啤酒 | Total count of anaerobic microorganisms | 平板法（表面涂布） | PB-ZM/PBJM 03 wydanie 3 z dnia 29.05.2024 r. | |
| 104 | 啤酒 | Total aerobic viable count | 膜过滤法 | PB-ZM/PBJM 01 wydanie 3 z dnia 29.05.2024 r. | |
| 105 | 啤酒 | Total count of anaerobic microorganisms | 膜过滤法 | PB-ZM/PBJM 01 wydanie 3 z dnia 29.05.2024 r. | |
| 106 | Sugar, intermediates in the sugar production process | Total count of mesophilic bacteria | 膜过滤法 | ICUMSA GS2/3-41 (2011) | |
| 107 | Sugar, intermediates in the sugar production process | Count of slime-forming bacteria | 膜过滤法 | ICUMSA GS2/3-45 (2017) | |
| 108 | Sugar, intermediates in the sugar production process | 酵母菌与霉菌计数 | 膜过滤法 | ICUMSA G2/3-47 (2015) | |
| 109 | Sugar, intermediates in the sugar production process | Count of thermophilic acidophilic bacteria (TAB) | 膜过滤法 | ICUMSA GS2/3-50 (2017) | |
| 110 | Sugar, intermediates in the sugar production process | Presence of guaiacol-producing thermophilic acidophilic bacteria (GP-TAB) | Membrane filtration method with biochemical confirmation | ICUMSA GS2/3-50 (2017) | |
| 111 | Food supplements, preparations of the yeast Saccharomyces cerevisiae var. boulardii | Saccharomyces cerevisiae count MALDI-TOF MS |
Plate method (spread plate) with confirmation | PN-EN 15789:2022-04 | PB-ZM/KKP 01 wydanie 1 z dnia 10.01.2022 r. | |
| 112 | Food supplements, bacterial preparations | Lactobacillus spp. count MALDI-TOF MS |
Plate method (spread plate) with confirmation | PN-EN 15787:2022-04 | PB-ZM/KKP 01 wydanie 1 z dnia 10.01.2022 r. | |
| 113 | Cereal grains, Cereal products | 湿度 cereal grain (9-20) % cereal products (9-16) % |
重量法 | PN-EN ISO 712-1:2025-03 | |
| 114 | Cereal grain, Cereal products, Legume seeds | 凯氏氮含量 ziarno zbóż (1,120-2,982)% s.m. nasiona roślin strączkowych (4,000- 范围 6,400) % przetwory zbożowe (1,053-3,200) % s.m. |
滴定法 | PN-EN ISO 20483:2014-02 | |
| 115 | Cereal grain, Cereal products, Legume seeds | 蛋白质含量（计算值） | PN-EN ISO 20483:2014-02 | ||
| 116 | Wheat and rye grain, Wheat and rye flour, Semolina | Falling number 范围 (60-500) s |
Viscometric method | PN-EN ISO 3093:2010 | |
| 117 | Wheat grain, Wheat flour, Semolina | Gluten quantity 范围 (14-40) % |
重量法 | PN-EN ISO 21415-2:2015-12 | |
| 118 | Wheat grain, Wheat flour, Semolina | Gluten index (calculated) | PN-EN ISO 21415-2:2015-12 | ||
| 119 | Flour | Degree of starch damage 范围 (4-34 UCD) UCDc (z obliczeń) |
Amperometric method | PN-EN ISO 17715:2015-01 | |
| 120 | Wheat grain, Wheat flour | Assessment of alveographic characteristics Parameter W (65-430 × 10-4) J P/L index (0,35-4,2) |
Rheological method | PN-EN ISO 27971:2023-11 | |
| 121 | Cereal products | Fat acidity 范围 (10-480) mg KOH/100 g s.m. 范围 (5-342) mg NaOH/100 g s.m. |
滴定法 | PN-ISO 7305:2001 | |
| 122 | Cereal grains, Cereal products, Legume seeds and their products | 灰分含量 范围 (0,35-6,20) % s.m. |
重量法 | PN-EN ISO 2171:2023-09 | |
| 123 | Sugar | Colour of the white sugar solution 范围 (2–50) jednostek ICUMSA (IU420) |
分光光度法 | PN-A-74855-7:1998 | PN-A-74855-7:1998/Az1:2005 ICUMSA GS2/3-10 (2011) | |
| 124 | Sugar | Reflectance 范围 (0,01–6,00) jednostek typu zabarwienia |
Photometric method | ICUMSA GS2-13 (2011) | |
| 125 | Sugar | 灰分含量 范围 (0,004–0,05)% m/m |
电导法 | PN-A-74855-8:1998 ICUMSA GS2/3/9-17 (2011) | |
| 126 | Sugar | 浊度 范围 (2–100) jednostek ICUMSA (IU420) |
分光光度法 | ICUMSA GS2/3-18 (2013) | |
| 127 | Sugar | Reducing sugar content 范围 (0,002–0,050) % m/m |
滴定法 | ICUMSA GS2/3/9 – 5 (2011) | |
| 128 | Sugar | 水分含量 范围 (0,005–1,0)% m/m |
重量法 | PN-A-74855-4:1996 | Rozporządzenie MRiRW Załącznik nr 6 (Dz. U. 2004, nr 37, poz. 334) | |
| 129 | Sugar | Content of water-insoluble substances 范围 (1,0–30,0) mg/kg |
重量法 | ICUMSA GS2/3/9-19 (2007) | |
| 130 | Sugar | Sulfite content 范围 (0,03–15) mg/kg |
分光光度法 | ICUMSA GS2-33 (2022) | |
| 131 | Sugar | Iron content 范围 (0,3–40) mg/kg |
分光光度法 | ICUMSA GS2/3/7/8 -31 (1994) | |
| 132 | Sugar | Polarization 范围 (99,5–100,1)°Z |
旋光法 | ICUMSA GS2/3-1 (2011) | |
| 133 | Molasses, a by-product of the sugar production process | Apparent dry substance content 范围 (70–95) o Bx |
折射法 | ICUMSA GS4/3/8-13 (2009) | |
| 134 | Molasses, a by-product of the sugar production process | Apparent sucrose content 范围 (40–60) % m/m |
旋光法 | PB-ZC 1 wydanie 4 z dnia 10.07.2025 r. | |
| 135 | Molasses, a by-product of the sugar production process | pH of molasses solution 范围 2,00–12,00 |
电位法 | ICUMSA GS1/2/3/4/7/8-23 (2009) | |
| 136 | Molasses, a by-product of the sugar production process | Reducing sugar content 范围 (0,03–2) % m/m |
滴定法 | PB-ZC 2 wydanie 4 z dnia 10.07.2025 r. | |
| 137 | Molasses, a by-product of the sugar production process | Total nitrogen content 范围 (1–5) % m/m |
滴定法 | PB-ZC 3 wydanie 4 z dnia 10.07.2025 r. | |
| 138 | Molasses, a by-product of the sugar production process | 二氧化硫含量 范围 (0,001–1) % m/m |
滴定法 | PB-ZC 4 wydanie 4 z dnia 10.07.2025 r. | |
| 139 | Beet pulp, waste from the sugar production process | Dry matter content 范围 (5–100) % m/m |
重量法 | PN-R-64808:1985 | |
| 140 | Beet pulp, waste from the sugar production process | Sucrose content 范围 (0,2–30) % m/m |
旋光法 | PN-R-64808:1985 | |
| 141 | Beet pulp, waste from the sugar production process | 灰分含量 范围 (1–10) % m/m |
重量法 | PB-ZC 5 wydanie 4 z dnia 10.07.2025 r. | |
| 142 | Beet pulp, waste from the sugar production process | 蛋白质含量 范围 (1–15) % m/m |
滴定法 | PB-ZC 6 wydanie 4 z dnia 10.07.2025 r. | |
| 143 | Sugar beet | Polarization 范围 (12–20) % m/m |
旋光法 | ICUMSA GS6-3 (2024) | |
| 144 | Cereal products, milk nutritional preparations, food concentrates | Vitamin B1 (thiamine) content 范围 (0,03-5,0) mg/100g produktu |
高效液相色谱-荧光检测法（HPLC-FLD） | PB-ZK/PK 04 wydanie 9 z dnia 03.09.2025 r. | |
| 145 | Food concentrates, fruit infusions | Vitamin C content as the sum of L(+) ascorbic acid and dehydro L(+) ascorbic acid 范围 (5-500) mg/100g produktu |
高效液相色谱-分光光度检测法（HPLC-UV） | PB-ZK/PK 05 wydanie 6 z dnia 18.05.2023 r. | |
| 146 | Coffee and coffee products | Caffeine content 范围 (0,01-5,0) g/100g produktu |
高效液相色谱-分光光度检测法（HPLC-UV） | ISO 20481:2008 | |
| 147 | Teas (black, green, red) and infusions (fruit, fruit- herbal, herbal, Rooibos) in tea bags | 灰分含量 popiół ogólny (2,0-12,0) %, popiół nierozpuszczalny w kwasie: 范围 (0,05-3,0)% |
重量法 | PB-ZK/PK 02 wydanie 6 z dnia 19.05.2023 r. | |
| 148 | 食品浓缩制品 | pH 值 范围 4,0-8,5 |
电位法 | PN-A-79011-10:1998+Az1:2001 | |
| 149 | Leaf (loose) black and green tea | Total ash 范围 (0,3-10,0) % |
重量法 | PN ISO 1575:1996 | |
| 150 | Leaf (loose) black and green tea | Acid-insoluble ash 范围 (0,05-1,00) % |
重量法 | PN ISO 1577:1996 | |
| 151 | 茶 | Determination of mass loss 范围 (0,1-15,0) % |
重量法 | PN ISO 1573:1996 | |
| 152 | Coffee | Determination of mass loss 范围 (0,2-10,0) g/100g |
重量法 | PN-ISO 11294:2002 | |
| 153 | 食品浓缩制品 | Appearance, colour, odour - before preparation Appearance, odour, consistency, taste - after preparation |
Descriptive method; Descriptive method; 5-point scoring method | PN-A-79011-2:1998 + Az1:2000 + Az2:2008 | |
| 154 | 熟食制品 | 水分含量 范围 (20,0–90,0) % Zawartość suchej masy z obliczeń |
重量法 | PN-A-82100:1985 p. 2.2 | |
| 155 | 熟食制品 | 水分含量 范围 (20,0–90,0) % Zawartość suchej masy z obliczeń |
重量法 | PB-ZJ/PF 15 wydanie 3 z dnia 31.07.2025 r. | |
| 156 | 熟食制品 | 脂肪含量 范围 (0,3–70) % |
萃取-重量法 | PN-A-82100:1985 p. 2.3 | |
| 157 | 熟食制品 | 氮含量 范围 (0,08–3,2) % Białko ogólne z obliczeń |
滴定法（凯氏定氮） | PN-A-82100:1985 p. 2.4 | |
| 158 | 肉与肉制品 | 水分含量 范围 (20,0–80,0) % |
重量法 | PN-ISO 1442:2000 | |
| 159 | 肉与肉制品 | 水分含量 范围 (20,0–80,0) % Zawartość suchej masy z obliczeń |
重量法 | PB-ZJ/PF 15 wydanie 3 z dnia 31.07.2025 r. | |
| 160 | 肉与肉制品 | Free fat content 范围 (0,3–60) % |
Extraction-gravimetric method (Soxhlet) | PN-ISO 1444:2000 | |
| 161 | 肉与肉制品 | 氮含量 范围 (0,08–3,2) % Białko ogólne z obliczeń |
滴定法（凯氏定氮） | PN-A-04018:1975+Az3:2002 | |
| 162 | Fruit and vegetable preserves | Total extract 范围 (0,5–95,0) % |
折射法 | PN-A-75101-02:1990+Az1:2002 | |
| 163 | Fruit and vegetable preserves | Dissolved solids content 范围 (0,2–95) % |
折射法 | PN-EN 12143:2000 | |
| 164 | Fruit and vegetable preserves | Total acidity 范围 (0,11–5) % |
滴定法 | PN-A-75101-04:1990+Az1:2002 | |
| 165 | Fruit and vegetable preserves | Total and reducing sugar content 范围 (1,5–13,0) g/100ml |
Titrimetric method (Lane – Eynon) | PN-A-75101-07:1990 | |
| 166 | 无酒精饮料 | Total extract 范围 (0,5–95) % |
折射法 | PN-A-79033:1985 p. 3.6 | |
| 167 | 无酒精饮料 | Total acidity 范围 (0,02–0,45) % |
滴定法 | PN-A-79033:1985 p. 3.8 | |
| 168 | 无酒精饮料 | Total and reducing sugar content 范围 (0,3–13,0) g/100ml |
Titrimetric method (Lane – Eynon) | PN-A-75101-07:1990 | |
| 169 | Delicatessen products, Meat and meat products | 灰分含量 范围 (0,3–10) % |
重量法 | PN-ISO 936:2000 | |
| 170 | Delicatessen products, Meat and meat products | Carbohydrate content calculated, Energy value calculated | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25 października 2011 r. wraz z późniejszymi zmianami | ||
| 171 | Meat and meat products, Fruit and vegetables and fruit, vegetable and vegetable-meat products, Cereals and cereal products, Delicatessen products | Total fibre content 范围 (0,2–75,0) % |
Enzymatic method | Broszura Techniczna do metody AOAC985.29 (1997) | |
| 172 | Carbonated non-alcoholic beverages | Appearance/clarity, colour, odour, taste, CO2 saturation | PB-ZJ/PF 13 wydanie 4 z dnia 31.07.2025 r. | ||
| 173 | Still non-alcoholic beverages, Fruit, vegetable and fruit-vegetable juices | Appearance/clarity, colour, odour, taste | PB-ZJ/PF 13 wydanie 4 z dnia 31.07.2025 r. | ||
| 174 | Fruit, vegetable and fruit-vegetable preserves | Appearance and consistency, colour, odour, taste | PB-ZJ/PF 13 wydanie 4 z dnia 31.07.2025 r. | ||
| 175 | Mayonnaise, mustard, dressing-type sauce | Appearance and consistency, colour, odour, taste | PB-ZJ/PF 13 wydanie 4 z dnia 31.07.2025 r. | ||
| 176 | Frozen and non-frozen delicatessen products, meat-vegetable preserves | Before preparation, Appearance, odour, After preparation, Appearance and consistency, colour, odour, taste | PB-ZJ/PF 13 wydanie 4 z dnia 31.07.2025 r. | ||
| 177 | Food concentrates, Meat and meat products, Milk and dairy products, Non-alcoholic beverages, Fruit and vegetables and fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Dietary supplements | 砷含量 范围 (0,01–10) mg/kg |
Atomic spectrometry method with electrothermal atomization (ETAAS) | PB-ZJ/PI 11 wydanie 4 z dnia 31.07.2025 r. | |
| 178 | Food concentrates, Meat and meat products, Milk and dairy products, Non-alcoholic beverages, Fruit and vegetables and fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Dietary supplements | Metal content, Cadmium (0,003–2,0) mg/kg, Lead (0,020–10,0) mg/kg, Copper (0,005–50,0) mg/kg, Zinc (0,005–50,0) mg/kg, Iron (0,01–500,0) mg/kg | 火焰原子吸收光谱法（FAAS） | PN-EN 14082:2004 | |
| 179 | Food concentrates, Meat and meat products, Milk and dairy products, Non-alcoholic beverages, Fruit and vegetables and fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Dietary supplements | Tin content 范围 (0,4–200) mg/kg |
火焰原子吸收光谱法（FAAS） | PB-ZJ/PI 01 wydanie 6 z dnia 31.07.2025 r. | |
| 180 | Food concentrates, Meat and meat products, Milk and dairy products, Non-alcoholic beverages, Fruit and vegetables and fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Dietary supplements | 汞含量 范围 (0,001–5,0) mg/kg |
原子吸收光谱法（汞齐化技术） | PB-ZJ/PI 02 wydanie 6 z dnia 31.07.2025 r. | |
| 181 | Food concentrates, Meat and meat products, Milk and dairy products, Non-alcoholic beverages, Fruit and vegetables and fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Dietary supplements | Benzoic acid and its salts content 范围 (3,0–5000) mg/kg 范围 (3,0–5000) mg/l Zawartość kwasu sorbowego i jego soli 范围 (2,5–5000) mg/kg 范围 (2,5–5000) mg/l |
高效液相色谱-分光光度检测法（HPLC-UV） | PB-ZJ/PI 03 wydanie 7 z dnia 31.07.2025 r. | |
| 182 | Beverages and aqueous solutions | Caffeine content 范围 (5,0–1000) mg/l 范围 (0,5–100) mg/100ml |
高效液相色谱-分光光度检测法（HPLC-UV） | PB-ZJ/PI 03 wydanie 7 z dnia 31.07.2025 r. | |
| 183 | Beverages and aqueous solutions | Acesulfame K content 范围 (2,5–2000) mg/l Zawartość aspartamu 范围 (5,0–2000) mg/l |
高效液相色谱-分光光度检测法（HPLC-UV） | PN-EN 12856:2002 | |
| 184 | Beverages and aqueous solutions, Canned vegetables | Saccharin content 范围 (5,0–1000) mg/kg 范围 (5,0–1000) mg/l |
高效液相色谱-分光光度检测法（HPLC-UV） | PN-EN 12856:2002 | |
| 185 | Delicatessen products, Meat and meat products, Fruit and vegetable preserves | Nitrite content calculated as NaNO2 范围 (1,0–500) mg/kg Zawartość azotanów w przeliczeniu na NaNO3 范围 (10–5000) mg/kg Zawartość azotanów w przeliczeniu na KNO3 Z obliczeń |
高效液相色谱-分光光度检测法（HPLC-UV） | PN-EN 12014-4:2006 | |
| 186 | Meat and meat products, Non-alcoholic beverages, Fruit and vegetables and fruit and vegetable preserves and vegetable-meat preserves, Cereals and cereal products, Delicatessen products | Sodium content 范围 (5–30000) mg/kg |
火焰原子吸收光谱法（FAAS） | PB-ZJ/PI 01 wydanie 6 z dnia 31.07.2025 r. | |
| 187 | Meat and meat products, Non-alcoholic beverages, Fruit and vegetables and fruit and vegetable preserves and vegetable-meat preserves, Cereals and cereal products, Delicatessen products | Salt content calculated | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25 października 2011 r. wraz z późniejszymi zmianami | ||
| 188 | Food concentrates, Meat and meat products, Milk and milk products, Non-alcoholic beverages, Fruit and vegetables and fruit and vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery products, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products | 霉菌与酵母菌计数 | 平板法（倾注培养） | PN-ISO 7954:1999 | |
| 189 | Food concentrates, Meat and meat products, Milk and milk products, Non-alcoholic beverages, Fruit and vegetables and fruit and vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery products, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products | 沙门氏菌属（Salmonella spp.）的检出 | 培养法结合生化与血清学确认 | PN-EN ISO 6579-1:2017-04+A1:2020-09 | |
| 190 | Food concentrates, Meat and meat products, Milk and milk products, Non-alcoholic beverages, Fruit and vegetables and fruit and vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery products, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products | 大肠埃希氏菌（Escherichia coli）计数 | 平板法（倾注培养） | PN-ISO 16649-2:2004 | |
| 191 | Food concentrates, Meat and meat products, Milk and milk products, Non-alcoholic beverages, Fruit and vegetables and fruit and vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery products, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products | Coliform bacteria count at 37oC | 平板法（倾注培养） | PN-ISO 4832:2007 | |
| 192 | Food concentrates, Meat and meat products, Milk and milk products, Non-alcoholic beverages, Fruit and vegetables and fruit and vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery products, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products | 菌落总数 | 平板法（倾注培养） | PN-EN ISO 4833-1:2013-12+A1:2022-06 | |
| 193 | Food concentrates, Meat and meat products, Milk and milk products, Non-alcoholic beverages, Fruit and vegetables and fruit and vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery products, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products | Presence of coliform bacteria | 培养法 | PN-ISO 4831:2007 | |
| 194 | Food concentrates, Meat and meat products, Milk and milk products, Non-alcoholic beverages, Fruit and vegetables and fruit and vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery products, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products | Enterobacteriaceae count at 37oC | 平板法（倾注培养） | PN-EN ISO 21528-2:2017-08 | |
| 195 | Food concentrates, Meat and meat products, Milk and milk products, Non-alcoholic beverages, Fruit and vegetables and fruit and vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery products, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products | 单核细胞增生李斯特氏菌的检出 | 培养法结合生化确认 | PN-EN ISO 11290-1:2017-07 | |
| 196 | Food concentrates, Meat and meat products, Milk and milk products, Non-alcoholic beverages, Fruit and vegetables and fruit and vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery products, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products | 单核细胞增生李斯特氏菌计数 | 平板法（表面涂布） | PN-EN ISO 11290-2:2017-07 | |
| 197 | Food concentrates, Meat and meat products, Milk and milk products, Non-alcoholic beverages, Fruit and vegetables and fruit and vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery products, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products | Count of coagulase-positive staphylococci (S.aureus and other species) | 平板法（倾注培养） | PN-EN ISO 6888-2:2022-03+A1:2024-02 | |
| 198 | Food concentrates, Meat and meat products, Milk and milk products, Non-alcoholic beverages, Fruit and vegetables and fruit and vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery products, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products | Mesophilic lactic acid bacteria count | 平板法（倾注培养） | PN-ISO 15214:2002 | |
| 199 | Food concentrates, Meat and meat products, Milk and milk products, Fruit and vegetables and fruit, vegetable, vegetable-meat and mushroom preserves, Fish and fish products, Sweets and confectionery, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products | Count of sulphate (IV) reducing Clostridium spp. | Horizontal method | PN-EN ISO 15213-1:2023-08 | |
| 200 | Food concentrates, Meat and meat products, Milk and milk products, Fruit and vegetables and fruit, vegetable, vegetable-meat and mushroom preserves, Fish and fish products, Sweets and confectionery, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products | Clostridium perfringens count | Horizontal method | PN-EN ISO 15213-2:2024-05 | |
| 201 | Food concentrates, Meat and meat products, Milk and milk products, Fruit and vegetables and fruit, vegetable, vegetable-meat and mushroom preserves, Fish and fish products, Sweets and confectionery, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products | Determination of water activity 范围 0,250–1,000 |
Dew point detection method | PN-ISO 21807:2005 | |
| 202 | Fruit, vegetable, vegetable-meat and mushroom products | Shelf-life testing of canned food | Thermostat test method; Culture method | PN-A-75052-03:1990 | |
| 203 | 生活饮用水 | Colony count on nutrient agar at 22oC and 36oC | 平板法（倾注培养） | PN-EN ISO 6222:2004 | |
| 204 | 生活饮用水 | Count of Escherichia coli and coliform bacteria | 膜过滤法 | PN-EN ISO 9308-1:2014-12+A1:2017-04 | |
| 205 | 生活饮用水 | 粪肠球菌计数 | 膜过滤法 | PN-EN ISO 7899-2:2004 | |
| 206 | Meat and meat products, Milk and dairy products, Vegetable and animal fats, Delicatessen products, Confectionery products | Cholesterol content 范围 (1,0–270,0) mg/100g Zawartość sterol: Brassicasterol 范围 (0,9–65,0) mg/100g Campesterol 范围 (0,9–240,0) mg/100g Stigmasterol 范围 (0,9–80,0) mg/100g β-sitosterol 范围 (0,9–350,0) mg/100g δ5-avenasterol 范围 (1,0–25,0) mg/100g |
气相色谱-氢火焰离子化检测法（GC-FID） | PB-ZMT/PBŻiŚ 04 wydanie 8 z dnia 30.05.2025 r. | |
| 207 | Raw materials and products of animal origin, Milk and milk products, Vegetable and animal fats, Oilseeds | Benzo[a]pyrene, benzo[a]anthracene, chrysene and benzo[b]fluoranthene content Benzo[a]piren 范围 (0,30–25,00) μg/kg produktu Benzo[a]antracen (0,33–25,00) μg/kg produktu Chryzen (0,33–25,00) μg/kg produktu Benzo[b]fluoranten (0,35–25,00) μg/kg produktu |
高效液相色谱-荧光检测法（HPLC-FLD） | PB-ZMT/PBŻiŚ 07 wydanie 8 z dnia 30.05.2025 r. | |
| 208 | 肉与肉制品 | Nitrite and nitrate content 范围 (2–200) mg/kg Zawartość azotynu sodu i azotanu sodu Zawartość azotynu potasu i azotanu potasu (z obliczeń) |
高效液相色谱-分光光度检测法（HPLC-UV） | PB-ZMT/PBŻiŚ 11 wydanie 4 z dnia 30.05.2025 r. | |
| 209 | Oils, vegetable fats and animal fats (excluding fish oil), Flavoured oils | Iodine value (calculated) | AOCS Cd 1c85:1997 | ||
| 210 | Meat and meat products, Milk and milk products, Vegetable and animal fats, Oilseeds, Confectionery products, Delicatessen products, Fish and fish products, Vegetables and fruit and their products, Cereals and cereal products | Fatty acid composition: 范围 (0,1–99,0)% m/m C4:0 C6:0 C8:0 C10:0 C10:1 C11:0 C12:0 C12:1 C13:0 C13:1 C14:0 C14:1 C15:0 br C15:0 C15:1 C16:0 C16:1 C16:2 C16:3 C17:0 br C17:0 C17:1 C18:0 C18:1trans C18 1cis9 C18 1cis11 C18:1 c inne C18:2 trans C18:2 C18:3 trans C18:3 C18 2 c9t11 C18:4 C20:0 C20:1 C20:2 C20 3 n3 C20 3 n6 C20:4 C20:5 C22:0 C22:1 C22:4 C22 5 n3 C22 5 n6 C22:6 C24:0 C24:1 |
气相色谱-氢火焰离子化检测法（GC-FID） | PB-ZMT/PBŻiŚ 05 wydanie 8 z dnia 30.05.2025 r. | |
| 211 | Meat and meat products, Milk and milk products, Vegetable and animal fats, Oilseeds, Confectionery products, Delicatessen products, Fish and fish products, Vegetables and fruit and their products, Cereals and cereal products | Sum of fatty acids (% m/m): saturated monounsaturated polyunsaturated trans omega 3 omega 6 omega 9 (calculated) |
PB-ZMT/PBŻiŚ 05 wydanie 8 z dnia 30.05.2025 r. | ||
| 212 | Confectionery products, Milk products, Meat and meat products | Fatty acid content (g/100g of product): saturated monounsaturated polyunsaturated trans omega 3 omega 6 omega 9 (calculated) |
PB-ZMT/PBŻiŚ 05 wydanie 8 z dnia 30.05.2025 r. | ||
| 213 | 植物油脂与动物油脂 | 酸值 范围 (0,05–43,00) mg KOH / 1g produktu Kwasowość 范围 (0,025–21,50) % |
滴定法 | PN-EN ISO 660:2021-03 pkt. 9.3 | |
| 214 | 植物油脂与动物油脂 | Peroxide value 范围 (0,05–50,00) milirównoważników O2 / kg produktu |
滴定法 | PN-EN ISO 3960:2017-03 | |
| 215 | 植物油脂与动物油脂 | Anisidine value 范围 0,05–30,00 |
分光光度法 | PN-EN ISO 6885:2016-04 | |
| 216 | Meat and meat products, Functional additives for the production of cured meats | Free fat content 范围 (0,5–60,0) % |
Gravimetric method (Soxhlet extraction) | PN-ISO 1444:2000 | |
| 217 | Meat and meat products, Functional additives for the production of cured meats | 氯化物含量 范围 (0,5–8,0) % |
电位滴定法 | PB-ZMT/PBŻiŚ 14 wydanie 3 z dnia 30.05.2025 r. | |
| 218 | Meat and meat products, Functional additives for the production of cured meats | Content of water / dry matter 范围 (5,0–90,0) % |
重量法 | PN-ISO 1442:2000 | |
| 219 | Meat and meat products, Functional additives for the production of cured meats | Energy value (calculated) | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25.10.2011 r. | ||
| 220 | Meat and meat products, Functional additives for the production of cured meats | Water to protein ratio (calculated) | PN-ISO 1442:2000 | PB-ZMT/PBŻiŚ 10 wydanie 4 z dnia 30.05.2025 r. | ||
| 221 | Meat and meat products, Fish and fish products, Milk and dairy products, Cereal grain and cereal products, Starch products, Loose feed | 氮含量 范围 (0,5–7,0) % 蛋白质含量（计算值） |
滴定法（凯氏定氮） | PB-ZMT/PBŻiŚ 10 wydanie 4 z dnia 30.05.2025 r. | |
| 222 | 糖果制品 | Total fat content 范围 (1,0–36,0) % |
Gravimetric method (Soxhlet extraction) | PN-A-88021:1971 | |
| 223 | Milk products and milk-based products | Total fat content 范围 (1,0–42,0) % |
Gravimetric method (Soxhlet extraction) | PN-ISO 8262-3:2011 | |
| 224 | Meat products | Carbohydrate content 范围 (0,5–20,0) % Zawartość glukozy 范围 (0,5–20,0) % Zawartość skrobi (z obliczeń) |
Titrimetric method; Titrimetric method | PB-ZMT/PBŻiŚ 09 wydanie 4 z dnia 30.05.2025 r. | |
| 225 | 肉与肉制品 | pH 值 范围 4,00-8,00 |
电位法 | PN-ISO 2917:2001 | |
| 226 | 肉与肉制品 | Total ash content 范围 (0,5–10,0) % |
重量法 | PN-ISO 936:2000 | |
| 227 | 肉与肉制品 | Total phosphorus content calculated as P2O5 范围 (0,5–10,0) g/kg Zawartość fosforu dodanego w przeliczeniu na P2O5 (z obliczeń) |
重量法 | PN-A-82060:1999 | |
| 228 | 肉与肉制品 | Hydroxyproline content 范围 (0,020–0,900) % |
分光光度法 | PN-ISO 3496:2000 | |
| 229 | 肉与肉制品 | Collagen content (calculated) | PN-ISO 3496:2000 | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25.10.2011 r. | ||
| 230 | 肉与肉制品 | FE (Total meat protein [%]) (calculated) | PB-ZMT/PBŻiŚ 10 wydanie 4 z dnia 30.05.2025 r. | ||
| 231 | 肉与肉制品 | BE (Connective tissue protein [%]) (calculated) | PN-ISO-3496:2000 | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25.10.2011 r. | ||
| 232 | 肉与肉制品 | BEFFE (Meat protein free of connective tissue protein [%]) (calculated) | PB-ZMT/PBŻiŚ 10 wydanie 4 z dnia 30.05.2025 r. | PN-ISO 3496:2000 | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25.10.2011 r. | ||
| 233 | 肉与肉制品 | BEFFE in FE (Ratio of meat protein free of connective tissue protein to total meat protein) (calculated) | PB-ZMT/PBŻiŚ 10 wydanie 4 z dnia 30.05.2025 r. | PN-ISO 3496:2000 | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25.10.2011 r. | ||
| 234 | 肉与肉制品 | BE in FE (Ratio of connective tissue protein to total meat protein) (calculated) | PB-ZMT/PBŻiŚ 10 wydanie 4 z dnia 30.05.2025 r. | PN-ISO 3496:2000 | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25.10.2011 r. | ||
| 235 | 肉与肉制品 | FETT/FE (Fat to total protein ratio) (calculated) | PB-ZMT/PBŻiŚ 10 wydanie 4 z dnia 30.05.2025 r. | PN-ISO 1444:2000 | ||
| 236 | 肉与肉制品 | K/B (Collagen to total protein ratio [%]) (calculated) | PB-ZMT/PBŻiŚ 10 wydanie 4 z dnia 30.05.2025 r. | PN-ISO 3496:2000 | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25.10.2011 r. | ||
| 237 | 肉与肉制品 | PFF coefficient [%] (calculated) | PB-ZMT/PBŻiŚ 10 wydanie 4 z dnia 30.05.2025 r. | PN-ISO 1444:2000 | ||
| 238 | 肉与肉制品 | Estimated meat content [%] (calculated) | PN-ISO 1444:2000 | PB-ZMT/PBŻiŚ 10 wydanie 4 z dnia 30.05.2025 r. | PN-ISO 3496:2000 | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25.10.2011 r. | ||
| 239 | 肉与肉制品 | W/FE (Ratio of water to total meat protein) (calculated) | PB-ZMT/PBŻiŚ 10 wydanie 4 z dnia 30.05.2025 r. | PN-ISO 1442:2000 | ||
引用标准 (184)
AOCS Cd 1c85:1997
Broszura Techniczna do metody AOAC985.29 (1997)
Farmakopea Polska - wydanie XIII 2023, p.2.6.12
ICUMSA G2/3-47 (2015)
ICUMSA GS1/2/3/4/7/8-23 (2009)
ICUMSA GS2-13 (2011)
ICUMSA GS2-33 (2022)
ICUMSA GS2/3-1 (2011)
ICUMSA GS2/3-18 (2013)
ICUMSA GS2/3-41 (2011)
ICUMSA GS2/3-45 (2017)
ICUMSA GS2/3-50 (2017)
ICUMSA GS2/3/7/8 -31 (1994)
ICUMSA GS2/3/9 – 5 (2011)
ICUMSA GS2/3/9-19 (2007)
ICUMSA GS4/3/8-13 (2009)
ICUMSA GS6-3 (2024)
IFU Method No. 2, April 1996
IFU Method No. 3 II, April 1996
IFU Method of Analysis No. 12 (2019) – procedura B
IFU Method of Analysis No. 12 (2019) – procedura C
IFU No 1 A (Rev. 2005) Relative Density (Method using density meter)
ISO 20481:2008
PB ZA 33 wydanie 4 z dnia 22.04.2021 r.
PB-ZA 01 wydanie 6 z dnia 01.03.2022 r.
PB-ZA 04 wydanie 8 z dnia 20.06.2024 r.
PB-ZA 15 wydanie 5 z dnia 01.06.2023 r.
PB-ZA 20 wydanie 3 z dnia 24.06.2024 r.
PB-ZA 31 wydanie 10 z dnia 20.06.2024 r.
PB-ZA 37 wydanie 4 z dnia 28.05.2021 r.
PB-ZA 45 wydanie 3 z dnia 17.03.2025 r.
PB-ZA 52 wydanie 5 z dnia 14.05.2025 r.
PB-ZA 53 wydanie 2 z dnia 31.01.2025 r.
PB-ZA 54 wydanie 5 z dnia 14.05.2024 r.
PB-ZA 55 wydanie 1 z dnia 10.01.2023 r.
PB-ZA 57 wydanie 5 z dnia 22.05.2024 r.
PB-ZA 60 wydanie 1 z dnia 20.05.2025 r.
PB-ZA 62 wydanie 2 z dnia 14.05.2025 r.
PB-ZA 67 wydanie 1 z dnia 31.03.2025 r.
PB-ZC 1 wydanie 4 z dnia 10.07.2025 r.
PB-ZC 2 wydanie 4 z dnia 10.07.2025 r.
PB-ZC 3 wydanie 4 z dnia 10.07.2025 r.
PB-ZC 4 wydanie 4 z dnia 10.07.2025 r.
PB-ZC 5 wydanie 4 z dnia 10.07.2025 r.
PB-ZC 6 wydanie 4 z dnia 10.07.2025 r.
PB-ZF/GS-01 wydanie 10 z dnia 07.04.2025 r.
PB-ZJ/PF 13 wydanie 4 z dnia 31.07.2025 r.
PB-ZJ/PF 15 wydanie 3 z dnia 31.07.2025 r.
PB-ZJ/PI 01 wydanie 6 z dnia 31.07.2025 r.
PB-ZJ/PI 02 wydanie 6 z dnia 31.07.2025 r.
PB-ZJ/PI 03 wydanie 7 z dnia 31.07.2025 r.
PB-ZJ/PI 11 wydanie 4 z dnia 31.07.2025 r.
PB-ZK/PK 02 wydanie 6 z dnia 19.05.2023 r.
PB-ZK/PK 04 wydanie 9 z dnia 03.09.2025 r.
PB-ZK/PK 05 wydanie 6 z dnia 18.05.2023 r.
PB-ZM/KKP 01 wydanie 1 z dnia 10.01.2022 r.
PB-ZM/PBJM 01 wydanie 3 z dnia 29.05.2024 r.
PB-ZM/PBJM 03 wydanie 3 z dnia 29.05.2024 r.
PB-ZMT/PBŻiŚ 04 wydanie 8 z dnia 30.05.2025 r.
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PB-ZMT/PBŻiŚ 14 wydanie 3 z dnia 30.05.2025 r.
PB-ZO/PBJFS 24 wydanie 8 z dnia 05.06.2025 r.
PB-ZP 01 wydanie 9 z dnia 15.05.2025 r.
PB-ZP 02 wydanie 10 z dnia 15.05.2025 r.
PB-ZP 03 wydanie 10 z dnia 15.05.2025 r.
PB-ZP 04 wydanie 9 z dnia 15.05.2025 r.
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PB-ZP 10 wydanie 8 z dnia 15.05.2025 r.
PB-ZP 11 wydanie 7 z dnia 15.05.2025 r.
PB-ZP 12 wydanie 7 z dnia 15.05.2025 r.
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PB-ZP 17 wydanie 6 z dnia 15.05.2025 r.
PB-ZP 18 wydanie 5 z dnia 15.05.2025 r.
PN ISO 1573:1996
PN ISO 1575:1996
PN ISO 1577:1996
PN-A-04018:1975+Az3:2002
PN-A-04019:1998, pkt. 2
PN-A-74855-4:1996
PN-A-74855-7:1998
PN-A-74855-7:1998/Az1:2005 ICUMSA GS2/3-10 (2011)
PN-A-74855-8:1998 ICUMSA GS2/3/9-17 (2011)
PN-A-75052-03:1990
PN-A-75101-02:1990+Az1:2002
PN-A-75101-04:1990+Az1:2002
PN-A-75101-05:1990 pkt. 2
PN-A-75101-07:1990
PN-A-75101-09:1990 pkt. 2
PN-A-79011-10:1998+Az1:2001
PN-A-79011-2:1998 + Az1:2000 + Az2:2008
PN-A-79033:1985 p. 3.6
PN-A-79033:1985 p. 3.8
PN-A-79083-5:1998
PN-A-79093-4:2000
PN-A-79093-5:2000
PN-A-79093-9:2000 p. 2.2
PN-A-79528-3:2007
PN-A-79528-7:2001 pkt. 3.2
PN-A-79529-18:2005
PN-A-79529-19:2005
PN-A-79529-4:2005
PN-A-79529-5:2005
PN-A-82060:1999
PN-A-82100:1985 p. 2.2
PN-A-82100:1985 p. 2.3
PN-A-82100:1985 p. 2.4
PN-A-88021:1971
PN-EN 1132:1999
PN-EN 1133:1999
PN-EN 1137:2000
PN-EN 1138:2001
PN-EN 1139:2000
PN-EN 1140:1999
PN-EN 12014-4:2006
PN-EN 12143:2000
PN-EN 12146:2001
PN-EN 12147:2000
PN-EN 12631:2002
PN-EN 12856:2002
PN-EN 14082:2004
PN-EN 14084:2004
PN-EN 14177:2005
PN-EN 15787:2022-04
PN-EN 15789:2022-04
PN-EN 15829:2010
PN-EN 15850:2010
PN-EN 15891:2010
PN-EN ISO 11290-1:2017-07
PN-EN ISO 11290-2:2017-07
PN-EN ISO 15213-1:2023-08
PN-EN ISO 15213-2:2024-05
PN-EN ISO 17715:2015-01
PN-EN ISO 20483:2014-02
PN-EN ISO 21415-2:2015-12
PN-EN ISO 21528-2:2017-08
PN-EN ISO 2171:2023-09
PN-EN ISO 27971:2023-11
PN-EN ISO 3093:2010
PN-EN ISO 3960:2017-03
PN-EN ISO 4833-1:2013-12+A1:2022-06
PN-EN ISO 6222:2004
PN-EN ISO 6579-1:2017-04+A1:2020-09
PN-EN ISO 660:2021-03 pkt. 9.3
PN-EN ISO 6885:2016-04
PN-EN ISO 6888-2:2022-03+A1:2024-02
PN-EN ISO 6888-3:2004+AC:2005
PN-EN ISO 712-1:2025-03
PN-EN ISO 7899-2:2004
PN-EN ISO 9308-1:2014-12+A1:2017-04
PN-ISO 11294:2002
PN-ISO 1442:2000
PN-ISO 1444:2000
PN-ISO 15214:2002
PN-ISO 16649-2:2004
PN-ISO 21527-1:2009
PN-ISO 21527-2:2009
PN-ISO 21807:2005
PN-ISO 2917:2001
PN-ISO 29981:2012
PN-ISO 3496:2000
PN-ISO 4831:2007
PN-ISO 4832:2007
PN-ISO 7251:2006
PN-ISO 7305:2001
PN-ISO 7954:1999
PN-ISO 8262-3:2011
PN-ISO 936:2000
PN-ISO-3496:2000
PN-R-64808:1985
PN–EN 15662:2018-06
Rozporządzenie MRiRW Załącznik nr 6 (Dz. U. 2004, nr 37, poz. 334)
Rozporządzenie MRiRW z dnia 25.06.2022 (Dz.U. z dn. 12.07.2022 poz. 1469) Załącznik 1
Rozporządzenie MRiRW z dnia 25.06.2022 (Dz.U. z dn. 12.07.2022 poz. 1469) Załącznik 2
Rozporządzenie MRiRW z dnia 25.06.2022 (Dz.U. z dn. 12.07.2022 poz. 1469) Załącznik 3
Rozporządzenie MRiRW z dnia 25.06.2022 (Dz.U. z dn. 12.07.2022 poz. 1469) Załącznik 4
Rozporządzenie MRiRW z dnia 25.06.2022 (Dz.U. z dn. 12.07.2022 poz. 1469) Załącznik 6
Rozporządzenie MRiRW z dnia 25.06.2022 (Dz.U. z dn. 12.07.2022 poz. 1469) Załącznik 7
Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25 października 2011 r. wraz z późniejszymi zmianami
Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25.10.2011 r.