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        Food Analysis Testing Services 
        
        食品分析檢測服務 
        1. Quality Control 自主檢測 
         
        2. Advanced Testing 進階檢測 
         
        3. Analysis,Purification R&D 分析及純化研發 
         
        4. Industry-Academic Co-work 產學合作專案案 
    
        
        Overview of Food Ingredients, 
        Additives & Colors
         
        
        食品配料, 添加劑和顏色概述 
        
        https://www.fda.gov/Food/IngredientsPackagingLabeling/FoodAdditivesIngredients/ucm094211.htm 
        For centuries, ingredients have 
        served useful functions in a variety of foods.
         
        Our ancestors used salt to preserve meats and fish, added herbs and spices to 
        improve the flavor of foods, 
         
        preserved fruit with sugar, and pickled cucumbers 
        in a vinegar solution.
         
        Today, consumers demand and enjoy a food supply that is flavorful, nutritious, 
        safe, 
         
        convenient, colorful and affordable. Food additives and advances in 
        technology help make that possible.
         
        There are thousands of ingredients used to make foods. 
         
        The Food and Drug 
        Administration (FDA) maintains a list of over 3000 ingredients in its 
        data base 
        "Everything Added to Food in the United States", many of which we use at 
        home 
        every day (e.g., sugar, baking soda, salt, vanilla, yeast, spices and colors).
         
        Still, some consumers have concerns about additives because they may see the 
        long, 
        unfamiliar names and think of them as complex chemical compounds.
         
        In fact, every food we eat - whether a just-picked strawberry or a homemade 
        cookie - is 
        made up of chemical compounds that determine flavor, color, texture 
        and nutrient value.
         
        All food additives are carefully regulated by federal authorities and various 
        international 
        organizations to ensure that foods are safe to eat and are 
        accurately labeled.
         
        
         
        幾個世紀以來, 
        配料在各種食品中發揮了有用的功能. 
        我們的祖先使用鹽來保存肉類和魚類, 添加草藥和香料, 以增進食物的風味, 
         
        用糖醃製的水果和醋溶液中的醃黃瓜.
         
        今天, 消費者要求和享受美味, 營養, 安全, 方便, 豐富多彩和實惠的食品供應. 
         
        食品添加劑和技術的進步有助於實現這一目標.
         
        有成千上萬的成分用於製作食物. 美國食品和藥物管理局(FDA) 
        在其數據庫"美國食品添加劑的一切" 中保留了超過3000種成分的清單, 
         
        其中許多我們每天在家中使用(例如, 糖, 小蘇打, 鹽, 香草, 酵母, 香料和顏色) 
        儘管如此, 一些消費者仍然擔心添加劑, 因為他們可能會看到很長的, 陌生的名字, 
         
        並把它們看作複雜的化合物.
         
        事實上, 我們吃的每一樣食物, 無論是剛挑選的草莓還是自製的餅乾, 都是由決定味道, 
        顏色, 質地和營養價值的這些化合物所製成的. 
        所有的食品添加劑都經過聯邦當局 
        和各個國際組織的嚴格管理, 以確保食品的安全食用和準確標識. 
         
        What to eat, what not to eat, what 
        to avoid, and how to improve
         
        吃什麼, 不吃什麼, 要避免什麼, 以及如何改善 .
         
        
        https://cspinet.org/eating-healthy 
        .
            
                
        
                    
                    
                     
                    
        
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                    What to Eat 
                    What makes up a perfect diet?
                     
                    What does a day's worth of food look like? 
                    吃什麼什麼構成了完美的飲食? 
                    一天的食物是什麼樣的? 
                     
                    
        
                    
                    
                    https://cspinet.org/eating-healthy/what-eat 
        
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                    Foods To Avoid
                     
                    Sugary drinks, salty foods,
                     
                    and "Xtreme"-calorie restaurant meals
                     
                    are among the things you should eat less of. 
                    避免的食物含糖飲料, 鹹味食品和"極限"卡路里 
                    餐廳的食物是你應該少吃的東西之一. 
                    
        
                    
                    
                    https://cspinet.org/eating-healthy/foods-avoid 
                    
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                    Ingredients of Concern
                     
                    Get the facts about artificial food dyes, fake sweeteners, caffeine, 
                     
                    and other 
                    commonly used food ingredients. 
                    關注的成分了解有關人造食品染料, 假甜味劑,咖啡因和其他常用食品成分的事實.
        
                    
                    
                    https://cspinet.org/eating-healthy/ingredients-concern 
                    
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                    Avoiding Foodborne Illness
                     
                    Learn how to reduce your risk of foodborne illness 
                     
                    from Salmonella, E. coli, and 
                    other pathogens.
                     
                    避免食源性疾病了解如何降低由沙門氏菌, 
                     
                    大腸桿菌和其他病原體引起的食源性疾病風險. 
        
                    
                    https://cspinet.org/eating-healthy/avoiding-foodborne-illness | 
             
            
                
        
                    
                    
                     
                    
        
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                    Tips & Articles
                    提示和文章 
                    Daily advice about foods, weight loss, and supplements, 
                     
                    plus recipes to ward off 
                    diet-related disease.
                     
                    每日關於食物, 減肥和補充劑的建議, 以及避免飲食相關疾病的食譜. 
        
                    https://cspinet.org/eating-healthy/tips-articles | 
        
                
                
                
                
                
                    Chemical Cuisine
                    
                
                化學烹飪 
                    Ranks the safety of food additives- 
                    from acetic acid to yellow prussiate of 
                     
                    soda-in this definitive glossary of the chemicals
                    used to flavor and preserve our 
                    foods.
                     
                    食品添加劑安全性的分級 - 
                     
                    從醋酸到黃色的蘇打水-- 這是用於調味和保存我們食品的化學品的明確術語. 
                    
                    
                    https://cspinet.org/eating-healthy/chemical-cuisine | 
             
            
            
         
        
        
         
    
        
        Close cooperation between Manufactruing, Academic and 
        Biological Communities. 
        產學及生物社群的密切協力合作. 
         
        
        
        
        We (ABDC) work closely with 
        local and international renowned universities 
        and food analysis laboratories,
        actively providing related services and 
        assistance for food producer, logistics 
        and the public.
         
        Welcome to contact, including:
         
         
        
        我們(ABDC)與本地及國際知名大學, 食品分析實驗室密切合作, 
         
        積極提供食品生產者,
        物流及大眾的相關服務及協助. 歡迎積極連絡, 
        包括: 
        
         
        1. Quality Control 自主檢測 
         
        2. Advanced Testing 進階檢測 
         
        3. Analysis,Purification R&D 分析及純化研發 
         
        4. Industry-Academic Co-work 產學合作專案案 
        
         
            
            
                
                    
                        
                    List of Food Analysis Testing Services Items: 
                     
                    食品分析檢測服務項目摘要:
                        1. General Composition
                        一般組成 
                        2. Nutritional labeling ingredients
                        營養標示成分 
                        3. (Total) Sugar: (總)糖 
                        4. Eight nutrition labeling ingredients:
                        八大營養標示成分 
                        5. Sugar
                        糖類 
                        6. Minerals
                        礦物質 
                        7. Heavy metals in food:
                        食品中重金屬 
                        8. Pesticide residues
                        農藥殘留 
                        9. Animal medication
                        動物用藥 
                        10. Preservatives - Acids
                        防腐劑-酸類 
                        11. Preservatives - Esters
                        防腐劑-酯類 
                        12. Preservative - Propionic acid
                        防腐劑 - 丙酸 
                        13. Artificial pigment -
                        人工色素 
                        14. Sweetener:
                        甜味劑 
                        15. Mushroom active ingredients:
                        菇類活性成分 
                        16. Mycotoxins:真菌毒素 
                        17. Edible oil:
                        食用油脂 
                        18. Microbes:
                        微生物 
                        19. Others
                        其他 
                        Caffeine
                        咖啡因 
                        Catechins (EC, EGC, ECG and EGCG)
                        兒茶素 
                        Plasticizer (9 items)
                        塑化劑(9項) 
                        Monochloropropanediol (3-MCPD)
                        單氯丙二醇(3-MCPD) 
                        Acrylamide
                        丙烯醯胺 
                        Nitrite (calculated as NO2)
                        亞硝酸鹽(以NO2計) 
                        Sulfur dioxide
                        二氧化硫 
                        Note: For other items not listed above, suitable cost may be provided according 
                        to the difficulties,
                         
                        the amount of reagents, consumable, supplies, and equipment etc., of the 
                        analysis test. 
                        對於其他以上未列出的檢驗項目, 也能依照檢驗分析之難易, 試劑, 耗材, 
                         
                        器材等成本多寡另行提供議價. 
        
         
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                        Definition & Method of             
                        Items 
                         
        項目的定義及方法: 
                        1. General Composition 一般組成 
        Item 項目:
                         
                        Moisture 
                        水分 
                        Moisture (Karl Fisher Method) 
                        水分(卡爾費雪法) 
                        Ash content 
                        灰分 
                        Protein 
                        蛋白質 
                        Fat 脂肪 
                        Carbohydrates 
                        碳水化合物  
                        Method 方法: 
                        Announcement on the allowable variation range of protein, fat, carbohydrate, 
                         
                        calorie and sodium in commercial packaged food, and the recommended measuring 
                        method and applicable food. 
                        公告市售包裝食品中蛋白質、脂肪、碳水化合物、熱量、鈉之誤差允許範圍, 
                         
                        與建議測定方法及其適用食品 
                        
                        
                        https://www.fda.gov.tw/TC/newsContent.aspx?id=1626 
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                    2. Nutritional labeling ingredients 
                    營養標示成分 
        
        Item 項目:
                     
                    Heat 熱量 
                     
                    Sodium 鈉 
                     
                    Saturated Fat
                     
                    飽和脂肪 
                     
                    Trans Fat 反式脂肪 
                    Method 方法: 
                    
                    https://en.wikipedia.org/wiki/Fatty_acid
                     
                    
                    https://zh.wikipedia.org/wiki/脂肪酸 
                    Method of Test for Fatty Acids in Food 食品中脂肪酸之檢驗方法 
                    
                    
                    https://www.fda.gov.tw/tc/includes/GetFile.ashx?mid=133&id=8261&t=s | 
             
            
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                    3. (Total) Sugar: (總)糖 
                    Item 項目:
                     
                    Including Glucose, Fructose, Galactose, Maltose, Sucrose and Lactose
                     
                    包括葡萄糖、果糖、半乳糖、麥芽糖、蔗糖及乳糖 
                    Method 方法: 
                    
                    https://en.wikipedia.org/wiki/Sugar
                     
                    
                    https://zh.wikipedia.org/wiki/食糖 Method of Test for Sugars in Food 
                    食品中糖類之檢驗方法(TFDAO0022.01) 
                    
                    https://www.fda.gov.tw/tc/includes/GetFile.ashx?mid=133&id=17523&t=s 
                    AOAC. 1995. Carbohydrates in soluble (instant) coffee.
                     
                    AOAC Official Method 995.13. | 
             
            
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                    4.
                    Eight nutrition labeling ingredients: 八大營養標示成分 
                    Item 項目:
                     
                    Includes calories, carbohydrates, protein, fats, saturated fats, trans fat, 
                    sodium and sugar.
                     
                    包括熱量、碳水化合物、蛋白質、脂肪、飽和脂肪、反式脂肪、鈉及糖. . | 
             
            
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                    5. Sugar 糖類 
                    Item 項目:
                     
                    Glucose 葡萄糖 
                     
                    Fructose 果糖 
                     
                    Maltose 麥芽糖 
                     
                    Sucrose 蔗糖 
                     
                    Lactose 乳糖 
                     
                    Method 方法:
                     
                    https://en.wikipedia.org/wiki/Glucose
                    
                    https://en.wikipedia.org/wiki/Fructose 
                    https://en.wikipedia.org/wiki/Maltose
                    
                    https://en.wikipedia.org/wiki/Sucrose 
                    
                    https://en.wikipedia.org/wiki/Lactose 食品中糖類之檢驗方法(TFDAO0022.01) 
                    
                    https://www.fda.gov.tw/tc/includes/GetFile.ashx?mid=133&id=17523&t=s 
                    AOAC. 2003. Determination of trace glucose and fructose in raw cane sugar.
                     
                    AOAC Official Method 2000.17. | 
             
            
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                    6. Minerals 
                    礦物質 
                    Item 項目:
                     
                    Potassium 鉀 Calcium 鈣 Magnesium 鎂 Iron 鐵 Zinc 鋅 
                     
                    Method 方法:
                     
                    Food additive specification and test methods
                     
                    食品添加物規格及檢驗方法 
                     
                    
        
        
                    
                    https://www.fda.gov.tw/TC/siteList.aspx?sid=1798&pn=39 | 
             
            
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                    7. Heavy metals in food: 食品中重金屬 
                    Item 項目:
                     
                    Aquatic products - Lead, Cadmium 水產品-鉛、鎘 
                     
                    Mushroom - Lead, Cadmium 菇類-鉛、鎘 
                     
                    Rice - Lead, Cadmium, Mercury 食米-鉛、鎘、汞 
                     
                    Method 方法:
                     
        
        Toxic heavy metal
                     
                    
                    https://en.wikipedia.org/wiki/Toxic_heavy_metal
                     
                    https://zh.wikipedia.org/wiki/重金屬 
                    General Method of Test for Heavy Metals 重金屬的一般測試方法 
                     
                    
                    https://www.fda.gov.tw/upload/133/Content/2013091015232586957.pdf | 
             
            
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                    8. Pesticide 
                    residues 農藥殘留 
                    Item 項目:
                     
                    Multiple Pesticide Residues - 311 items 多重農藥殘留檢測-311項 
                     
                    Multiple Pesticide Residues - 310 items 多重農藥殘留檢測-310項 
                     
                    Method 方法:
                     
                    
        Method of Test for Pesticide Residues 
                    in Foods-Multiresidue Analysis (5)
                     
                    食品中殘留農藥檢驗方法-多重殘留分析方法(五)
                     
        
                    
                    http://www.fda.gov.tw/TC/includes/GetFile.ashx?mID=133&id=30045&chk=3fe10319-c359-4e81-9b56-6babfda7c1a2 
        Quechers 
                    
                    https://en.wikipedia.org/wiki/Quechers 
                    The "Fast, Easy, Cheap, Effective, Rugged, and Safe(FaEChERS)" Sample Extraction 
                    Kit & Method for Pesticide Residues Determination 
                    
                    http://www.chromnet.net/FaEChERS_AMuchFastSampleExtractionKitAndMethod.aspx | 
             
            
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                    9. Animal 
                    medication 動物用藥 
                    Item 項目:
                     
                    B-type Receptor -7 items 乙型受體素-7項 
                     
                    Method 方法:
                     
                    
        
        
        
                    
                    
                    https://en.wikipedia.org/wiki/Beta-adrenergic_agonist 
                    https://zh.wikipedia.org/wiki/瘦肉精
                     
        Method of Test 
                    for Veterinary Drug Residues in FoodsTest of Multiresidue Analysis of -Agonists
                     
                    食品中動物用藥殘留量檢驗方法-乙型受體素類多重殘留分析 
                     
        
        
        
                    
                    https://www.fda.gov.tw/upload/133/Content/pdf | 
             
            
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                    10.
                    Preservatives - Acids 防腐劑-酸類 
                    Item 項目:
                     
                    Benzoic acid, Hexadienoic acid, Deacetic acid, p-Hydroxybenzoic acid and 
                    Salicylic acid
                     
                    苯甲酸、己二烯酸、去水醋酸、對-羥苯甲酸及水楊酸 
                     
                    Method 方法:
                     
                    
        
        
        
                    
                    
                    https://en.wikipedia.org/wiki/Food_additive 
                    
                    https://zh.wikipedia.org/wiki/食品添加劑 
                    
                    https://en.wikipedia.org/wiki/Preservative 
                    https://zh.wikipedia.org/wiki/防腐劑 
        Method of Test 
                    for Preservatives in Foods
                     
                    食品中防腐劑之檢驗方法 
                     
                    
                    https://www.fda.gov.tw/upload/133/Content/2012111910225774019.pdf 
                    Food additives test (Preservatives, coloring agents, sweeteners)
                     
                    食品中添加物之檢驗 (防腐劑、著色劑、甜味劑)
                     
                    
                    https://www.fda.gov.tw/tc/includes/GetFile.ashx?mID=133&id=24285 | 
             
            
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                    11.
                    Preservatives - Esters 防腐劑-酯類 
                    Item 項目:
                     
                    Methyl, Ethyl, Propyl, Isopropyl, Butyl, Dibutyl, Isobutyl
                     
                    對-羥苯甲酸甲酯、乙酯、丙酯、異丙酯、丁酯、第二丁酯、異丁酯 | 
             
            
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                    12.
                    Preservative - Propionic acid 防腐劑 - 丙酸 
                    Method 方法:
                     
                    
        
        
        
                    
                    
                    https://en.wikipedia.org/wiki/Propionic_acid 
                    https://zh.wikipedia.org/wiki/丙酸 | 
             
            
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                    13. Artificial 
                    pigment 人工色素 
                    Method 方法:
                     
                    
        
                    
                    https://en.wikipedia.org/wiki/Food_coloring 
                    https://zh.wikipedia.org/wiki/食用色素 | 
             
            
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                    14. Sweetener: 
                    甜味劑 
                    Item 項目:
                     
                    Acesulfame Potassium, Saccharin, Glycerin, Cyclohexylsulfomethionate
                     
                    醋磺內酯鉀、糖精、甘精、環己基磺醯胺酸鹽 
                     
                    Method 方法:
                     
                    
        
        
        
                    
                    
                    https://en.wikipedia.org/wiki/Sugar_substitute 
                    https://zh.wikipedia.org/wiki/甜味劑 | 
             
            
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                    15. Mushroom 
                    active ingredients: 菇類活性成分 
                    Item 項目:
                     
                    Adenosine 腺苷 
                     
                    Cordycepin 蟲草素 
                     
                    Cordyceps acid 蟲草酸 
                     
                    Cordyceps sinensis and Cordyceps sinensis of the functional components
                     
                    北蟲草及冬蟲夏草之機能性成分 
                     
                    Crude polysaccharide 粗多糖 
                     
                    Crude triterpenoids 粗三萜 
                     
                    Method 方法: 
                    
                    
                    https://en.wikipedia.org/wiki/Mushroom 
                    https://zh.wikipedia.org/wiki/蕈類 
                    
                    
                    https://en.wikipedia.org/wiki/Adenosine 
                    https://zh.wikipedia.org/wiki/腺苷 
                    
                    
                    https://en.wikipedia.org/wiki/Cordycepin 
                    https://zh.wikipedia.org/wiki/蟲草素 
                    
                    
                    https://en.wikipedia.org/wiki/Mannitol 
                    https://zh.wikipedia.org/wiki/甘露醇 
                    
                    
                    https://en.wikipedia.org/wiki/Polysaccharide 
                    https://zh.wikipedia.org/wiki/多醣 
                    
                    
                    https://en.wikipedia.org/wiki/Triterpene#Triterpenoids 
                    https://zh.wikipedia.org/wiki/三萜 
                    
                    Method of Test for Adenosine and Cordycepin in Foods in Capsule and Tablet Form
                    
                     
                    膠囊與錠狀 膠囊與錠狀 食品 中腺核苷 及蟲草素 之檢驗方法 
                    https://www.fda.gov.tw/tc/includes/GetFile.ashx?mid=133&id=24756&t=s 
                    
                    The test of Dietary functional ingredients 膳食機能性成分之檢驗 
                    
                    
                    https://www.fda.gov.tw/tc/includes/GetFile.ashx?mID=133&id=18514 | 
             
            
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                    16.
                    Mycotoxins:真菌毒素 
                    Item 項目:
                     
                    Yellow curcumin toxin 黃麴毒素 
                     
                    Ocher venom toxin 赭麴毒素 
                     
                    Method 方法: 
                    
        
        
        
                    
                    
                    https://en.wikipedia.org/wiki/Mycotoxin 
                    https://zh.wikipedia.org/wiki/真菌毒素 
                    
                    https://en.wikipedia.org/wiki/Aflatoxin 
                    https://zh.wikipedia.org/wiki/黃麴黴素 
                    
                    https://en.wikipedia.org/wiki/Ochratoxin 
                    
                    https://zh.wikipedia.org/wiki/Ocher_venom_toxin_赭麴毒素 
                    Method of Test for Mycotoxins in Foods-Test of Multimycotoxin
                     
                    食品中黴菌毒素檢驗方法-多重毒素之檢驗 
                     
        
                    
                    https://www.google.com.tw/url? 
        Method of Test for Mycotoxin in Foods-Test of Aflatoxins
                     
                    食品中黴菌毒素檢驗方法-黃麴毒素之檢驗 
                     
                    
                    http://www.fda.gov.tw/TC/includes/GetFile.ashx?id=19895&mid=86 
                    Method of Test for Mycotoxin in Foods-Test of Aflatoxins
                     
                    食品中黴菌毒素檢驗方法-黃麴毒素之檢驗 
                     
        
                    
                    https://www.google.com.tw/url?sa=t&rct
                     
                    Method of Test for Mycotoxin in Food -Test of Ochratoxin A
                     
                    食品中黴菌毒素檢驗方法-赭麴毒素A 之檢驗 
                     
        
                    
                    https://www.google.com.tw/url?sa=t | 
             
            
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                    17. Edible oil: 
                    食用油脂 
                    Item 項目:
                     
                    Erucic acid 芥酸 
                     
                    Acid Value 酸價 
                     
                    Benzo (pyrene) pyrene 苯駢芘 
                     
                    Method 方法: 
        
        
        
                    
                     
                    
                    https://en.wikipedia.org/wiki/Cooking_oil 
                    https://zh.wikipedia.org/wiki/食用油 
                    
                    https://en.wikipedia.org/wiki/Erucic_acid 
                    http://www.mcleeoil.com/?p=1851 
                    
                    https://en.wikipedia.org/wiki/Acid_value 
                    https://zh.wikipedia.org/wiki/酸值 
                    
                    https://en.wikipedia.org/wiki/Polycyclic_aromatic_hydrocarbon 
                    
                    https://en.wikipedia.org/wiki/Benzopyrene 
                    
                    https://zh.wikipedia.org/wiki/苯并[a]芘 
                    
                    https://zh.wikipedia.org/wiki/多環芳香烴 
                    Oil test items and methods 油品之檢驗項目及方法 
                     
                    
                    https://www.fda.gov.tw/upload/133/2014090615014194499.pdf 
                    Establishment of Multiple Residue Test Method for Polycyclic Aromatic 
                    Hydrocarbons in Edible Fats
                     
                    食用油脂中多環芳香族碳氫化合物多重殘留 檢驗方法之建立 
                     
                    
                    https://www.fda.gov.tw/upload/133/Content/2012102509220293876.pdf | 
             
            
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                    18. Microbes: 
                    微生物 
                    Item 項目:
                     
                    Total number of bacteria 總生菌數 
                     
                    Coliform 大腸桿菌群 
                     
                    Escherichia coli 大腸桿菌 
                     
                    The total number of lactic acid bacteria 總乳酸菌數 
                     
                    Method 方法:
                     
                    
        
        
        
                    
                    
                    https://en.wikipedia.org/wiki/Microorganism 
                    https://zh.wikipedia.org/wiki/微生物 
                    
                    https://en.wikipedia.org/wiki/Colony-forming_unit 
                    
                    https://zh.wikipedia.org/wiki/菌落形成單位 
                    
                    https://en.wikipedia.org/wiki/Coliform_bacteria 
                    
                    https://en.wikipedia.org/wiki/Escherichia_coli 
                    https://zh.wikipedia.org/wiki/大腸桿菌 
                    
                    https://en.wikipedia.org/wiki/Lactobacillus 
                    https://zh.wikipedia.org/wiki/乳桿菌屬 
                    Methods of Test for Food Microorganisms - Test of Standard Plate Count (Aerobic 
                    Plate Count)
                     
                    食品微生物之檢驗方法-生菌數之檢驗 
                     
                    
                    https://www.fda.gov.tw/upload/133/Content/生菌數之檢驗(參考方法).pdf 
                    Methods of Test for Food Microorganisms-Test of Coliform bacteria 
                    食品微生物之檢驗方法-大腸桿菌群之檢驗 
                     
        
                    
                    https://www.google.com.tw/url?sa=t 
                    Methods of Test for Food Microorganisms -Test of Escherichia coli
                     
                    食品微生物之檢驗方法-大腸桿菌之檢驗 
                     
        
                    
                    https://www.ntshb.gov.tw/Files/Information/20160425151043 
                    Methods of Test for Food Microorganisms-Test of Lactic Acid Bacteria
                     
                    食品微生物之檢驗方法-乳酸菌之檢驗 
                     
        
                    
                    https://www.google.com.tw/url?sa=t&rct | 
             
            
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                    19.
                    Other Items 其他項目 | 
             
            
                
                    
                    Caffeine 
                    咖啡因 
                    Method 方法:
                     
                    
        
        
        
                    
                    
                    https://en.wikipedia.org/wiki/Caffeine 
                    https://zh.wikipedia.org/wiki/咖啡因 
        Method of Test 
                    for Caffeine in Soft Drinks 飲料中咖啡因之檢驗方法 
                     
                    
                    https://www.fda.gov.tw/tc/includes/GetFile.ashx?mID=19&id=65701 | 
             
            
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                    Catechins 
                    (EC, EGC, ECG and EGCG) 兒茶素 
                    Method 方法:
                     
                    
        
                    
                    https://en.wikipedia.org/wiki/Flavan-3-ol 
                    
                    
                    https://zh.wikipedia.org/wiki/兒茶素 
                    Method of Test for Catechins in Drink
                     
                    飲料中兒茶素之檢驗方法 
                     
        
                    
                    https://www.fda.gov.tw/upload/133 
                    Analysis of Catechins in Tea Beverage by Liquid Chromatography 
                    液相層析法分析茶飲料中兒茶素 
        
                    
                    https://www.google.com.tw/url?sa=t | 
             
            
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                      | 
             
            
                
                    
                    Plasticizer 
                    塑化劑 
                    Method 方法:
                     
                    
        
        
        
                    
                    https://zh.wikipedia.org/wiki/塑化劑 
                    
                    https://en.wikipedia.org/wiki/Plasticizer 
        Method of Test for Phthalate 
                    Plasticizers in Foods
                     
                    食品中鄰苯二甲酸酯類塑化劑檢驗方法 
                     
                    
                    https://www.fda.gov.tw/upload/133/Content/2013032513552190258.pdf | 
             
            
                | 
                      | 
             
            
                
                    
                    
                    Monochloropropanediol (3-MCPD) 單氯丙二醇(3-MCPD) 
                    Method 方法:
                     
                    
        
        
        
                    
                    
                    https://en.wikipedia.org/wiki/3-MCPD 
                    
                    https://zh.wikipedia.org/wiki/3-氯-1,2-丙二醇 
                    Method of Test for 3-Monochloro-1,2-propanediol in Food (I)
                     
                    食品中3-單氯丙二醇之檢驗方法(一)
                     
        
                    
                    https://www.google.com.tw/url?sa=t 
                    Method of Test for 3-Monochloro-1,2-Propanediol in Soy Sauce
                     
                    醬油類中3-單氯丙二醇之檢驗方法 
                     
                    
                    https://www.fda.gov.tw/tc/includes/GetFile.ashx?mid=133&id=8070&t=s | 
             
            
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                    Acrylamide 
                    丙烯醯胺 
                    項Method 方法: 
        
        
        
                    
                     
                    
                    https://en.wikipedia.org/wiki/Acrylamide 
                    https://zh.wikipedia.org/wiki/丙烯醯胺 
                    Acrylamide toxicity data 丙烯醯胺毒性資料 
                     
        
                    
                    http://nehrc.nhri.org.tw/toxic/news/%E4.pdf 
                    Method of Test for Acrylamide in Foods
                     
                    食品中丙烯醯胺之檢驗方法 
                     
        
                    
                    https://www.google.com.tw/url?sa=t | 
             
            
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                    Nitrite 
                    (calculated as NO2) 亞硝酸鹽(以NO2計) 
        
        Method 方法: 
        
        
                    
                    https://en.wikipedia.org/wiki/Nitrite 
                    https://zh.wikipedia.org/wiki/亞硝酸鹽 
        Method of Test 
                    for Nitrite in Foods
                     
                    食品中亞硝酸鹽之檢驗方法 
                     
        
        
        
                    
                    https://www.google.com.tw/url?sa=t 
        
        Method of Test for Nitrate and Nitrite in Vegetables
                     
                    蔬菜中硝酸鹽及亞硝酸鹽之檢驗方法 
                     
        
                    
                    https://www.google.com.tw/url?sa=t | 
             
            
                | 
                      | 
             
            
                
                    
                    Sulfur 
                    dioxide 二氧化硫 
                    Method 方法:
                     
                    
        
        
        
                    
                    
                    https://en.wikipedia.org/wiki/Sulfur_dioxide 
                    https://zh.wikipedia.org/wiki/二氧化硫 
                    Method of Test for Sulfur Dioxide in Foods
                     
                    食品中二氧化硫之檢驗方法 
                     
        
                    
                    https://www.google.com.tw/url?sa=t 
                    Method of Test for Sulfur Dioxide in Disposable Chopsticks
                     
                    免洗筷中二氧化硫之檢驗方法 
                     
        
                    
                    https://www.google.com.tw/url?sa=tusg=AOvVaw2A4HsL60v1gMz-9dTbH8aV 
                    Method of Test for Sulfur Dioxide in Foods (GC/MS Method)
                     
                    食品中二氧化硫之檢驗方法(氣相層析質譜法)
                     
        
                    
                    https://www.google.com.tw/url?sa=t 
                    Method of Test for Alcoholic Beverages -Test of Sulfur Dioxide (1)
                     
                    酒類中二氧化硫之檢驗方法(一)
                     
                    
                    https://www.fda.gov.tw/tc/includes/GetFile.ashx?mID=19&id=18507 | 
             
            
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                        If you have any analysis and testing needs, please contact us actively. 
                        若有任何檢測需求, 歡迎積極連絡.  
                    
                        
                        
                        Note: 
                        附註 
                        
                        1. Completion date: 
                        
                        
                        完成日期 
                        
                        The processing sequence is in accordance with the application order cascade, 
                         
                        the 
                        completion date depend on the property and requirement of the items for test, 
                         
                        and may be usually about four weeks. 
                         
                        However, if the client has special needs, 
                        "urgent handling" may be applied for with the 
                        double cost and about two weeks 
                        for the completion date, or otherwise arrangement. 
                        
                        按申請先後順序處理、其完成日期視物品性質及檢驗項目之需要而定(一般約四週). 
                         
                        但委託者有特殊需要者, 可申請「急件辦理」, 其費用加收一倍(完成日期約二週)或另議. 
                        
                        
                        
                         
                        2. Other items:  
                        
                        其他檢驗項目 
                        For other items not listed above, suitable cost may be provided according to the 
                        difficulties, the amount of reagents, consumable, supplies, and equipment etc., 
                         
                        of the analysis test. 
                        對於其他以上未列出的檢驗項目, 也能依照檢驗分析之難易, 
                        試劑, 耗材, 器材等成本多寡 
                        另行提供議價.  
                         
                        
                        3. Use and legal effect:  
                        
                        用途及法定效力 
                        
                        
                        
                        The test report is for reference purposes only, and is 
                        very helpful for internal 
                        autonomous QC. 
                        The report is only responsible for the submission of samples, shall not be used 
                        as proof 
                        of litigation or advertising publications and other commercial 
                        promotional purposes. 
                        the relevant practitioners also did not have obligations to attend various kinds 
                        of 
                        briefings or public proof. 
                        
                        檢驗報告僅供參考用, 對於內部自主品管特別有幫助. 
                        檢驗報告僅供參考用, 並只對送檢樣品負責, 
                        不得做為訴訟上之證明或出版物之廣告等商業宣傳 
                        推銷之用.
                        各有關檢驗人員亦無出席各種說明會或公開證明之義務. 
                    
                    Reference: 
                    
                    
                    
                    Food science:         
        https://en.wikipedia.org/wiki/Food_science
         
        Food chemistry: 
        https://en.wikipedia.org/wiki/Food_chemistry
         
        Food quality: 
        https://en.wikipedia.org/wiki/Food_quality 
        Analytical chemistry:
        
        https://en.wikipedia.org/wiki/Analytical_chemistry
         
        Food sampling: 
        https://en.wikipedia.org/wiki/Food_sampling
         
        Nutrition analysis: 
        https://en.wikipedia.org/wiki/Nutrition_analysis
         
                    Particle size analysis:
        
        https://en.wikipedia.org/wiki/Particle_size_analysis. 
                     
                    Ingredient 
                    https://en.wikipedia.org/wiki/Ingredient 
                    Food additive: 
                    https://en.wikipedia.org/wiki/Food_additive 
                    List of food additives:
                    
                    https://en.wikipedia.org/wiki/List_of_food_additives 
                    Overview of Food Ingredients, Additives & Colors: 
                    
                    https://www.fda.gov/Food/IngredientsPackagingLabeling/FoodAdditivesIngredients/ucm094211.htm 
                    Food Additive Status List:
                     
                    
                    https://www.fda.gov/Food/IngredientsPackagingLabeling/FoodAdditivesIngredients/ucm091048.htm 
                     
                    Food defense: 
                    https://en.wikipedia.org/wiki/Food_defense 
                    
                    https://www.fda.gov/food/fooddefense/default.htm 
                     
                    Eating Healthy: 
                    https://cspinet.org/eating-health 
                    NutritionAction - Unbiased advice to help you eat healthfully and live longer: 
                    https://www.nutritionaction.com/ | 
             
         
        
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