推荐认可的实验室检测能力范围（（英文英文） · 1-2 coliforms №. test ......

实验室评审报告 CNAS-PD14/11-B/2

Lab:

Add:

№.№.№.№.

Item/ Item/ Item/ Item/

ParameterParameterParameterParameter

0110

National food safety standard Food

microbiological examination: Aerobic

plate count GB 4789.2-2010

0110

Microbiology of food and animal feeding

stuffs—Colony-count

method at 30℃ SN/T 1800-2006

0110

Microbiology of food and animal feeding

stuffs—colony-count

method at 30℃ISO 4833:2013

0110

Microbiological examination of food

hygiene—Detection of Coliform bacteria

GB/T 4789.3-2003

0110


microbiological examination:

Enumeration of coliforms

GB 4789.3-2010

0110

Determination of coliform, fecal coliform and Escherichia coli in

food for import and export

SN/T 0169-2010

Except for 4.5.3 filter membrane/

MUG

组长/组员签字：

TitleTitleTitleTitle，，，， Code of Code of Code of Code of

standard or standard or standard or standard or

method method method method

Code Code Code Code

of of of of

fieldfieldfieldfield

limitalimitalimitalimita

tiontiontiontion

1 Food

1-1

Aerobic plate count

Coliforms1-2

№.№.№.№.

Test Test Test Test

objectobjectobjectobject

附表2-1 任务编号：L02621-2015-02

SHANGHAI SILLIKER TESTING SERVICES CO., LTD.INSPECTION & TESTING CENTRE.

405 Room & 6F, Tower A, No.10, 1305, Huajing Road, Shanghai

推荐认可的实验室检测能力范围推荐认可的实验室检测能力范围推荐认可的实验室检测能力范围推荐认可的实验室检测能力范围（（（（英文英文英文英文））））

NoteNoteNoteNote



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0110

Microbiology of food and animal feeding stuffs—Horizontal

method for the enumeration of

coliforms—Most probable number

technique ISO 4831:2006

0110



coliforms—Colony-count technique ISO 4832:2006

0110


microbiological examination: Fecal

coliforms GB 4789.39-2013

0110



SN/T 0169-2010

0110


microbiological examination

:Escherichia coli GB 4789.38-2012

0110



SN/T 0169-2010

except for 4.7.3 filter membrane/

MUG

1-4

1 Food

Coliforms

1-3 Fecal coliforms

Escherichia coli

1-2

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1-4 Escherichia coli 0110


method for the enumeration of β-

glucuronidase-positive Escherichia coli—Part

2: Colony-count

technique at 44 ℃ using 5-bromo-4-chloro-3-

indolyl β-D-glucuronide ISO 16649-2:2001

1-5

Diarrheogenic Escherichia

Coli0110


hygiene—Examination of diarrheogenic Escherichia coli

GB/T 4789.6-2003

Except for 6.5

enterotoxin

0110


Microbiological examination :Salmonella

GB 4789.4-2010

Except for 5.5.4

serotyping

0110

Method for detection of Salmonellae (including

Arizona)in food for export SN 0170-1992

0110

Rapid screening for Salmonella,Escherichia coli O157 and Listeria

monocytogenes in foods-Enzyme-linked

immunoassay method GB/T 22429-2008

0110

Microbiology of food and animal feeding stuffs-Horizontal

method for the detection of Salmonella spp. ISO

6579:2002

0110

Rapid detection methods for pathogens in

foods—PCR method SN/T 1869-2007

Only for The Second method

BAX Automated

System

Salmonella1-6

Food1

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0110

Salmonella in Selected Foods BAX®

Automated System AOAC 2003.09

1-7 Shigella 0110


Microbiological examination : Shigella

GB 4789.5-2012

Except for 5.5.3

serotyping

0110


hygiene-Examination of bacillus cereus

GB 4789.14-2014

Changed

0110

Method for determination of

Bacillus cereus in food for export

SN/T 0176-2013

0110



presumptive Bacillus cereus—colony-count

technique at 30℃ ISO 7932:2004

0110


Microbiological examination:

Staphylococcus aureus GB 4789.10-2010

Except for 5.4

staphylococcus

enterotoxin

0110



coagulase-positive staphylococci Part

1:technique using baird-Parker agar medium ISO 6888-1:1999

/Amd.1:2003

Staphylococcus aureus

Food1

1-8 Bacillus cereus

1-9

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0110


microbiological examination: Vibrio parahaemolyticus GB 4789.7-2013

0110


method for the detection of potentially

enteropathogenic Vibrio spp. - Part 1: Detection

of Vibrio parahaemolyticus and

Vibrio cholerae

ISO/TS 21872-1：2007

0110



Enumeration moulds and yeasts

GB 4789.15-2010

0110


method for the enumeration of yeasts and moulds—Part 1:

Colony count technique in products with water activity greater than

0,95 ISO 21527-1:2008

0110



Colony count technique in products with water

activity less than or equal to 0,95

ISO 21527-2:2008

1-11 Moulds

Food1

1-10

Vibrio parahaemolyticus

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0110



Enumeration moulds and yeasts

GB 4789.15-2010

0110



Colony count technique in products with water activity greater than

0,95 ISO 21527-1:2008

0110



Colony count technique in products with water

activity less than or equal to 0,95

ISO 21527-2:2008

1-13

Streptococcus hemolyticus 0110


hygiene-Examination of β- Streptococcus

hemolyticus GB 4789.11-2014

Changed

1-14 Commercial 0110


microbiological examination:Commercia

l sterilization GB 4789.26-2013

Yeasts1-12

Food1

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0110


Microbiological examination: listeria

monocytogenes GB 4789.30-2010

Except for 5.6 mice virulence

test

0110

Rapid screening for Salmonella,Escherichia coli O157 and Listeria

monocytogenes in foods-Enzyme-linked

immunoassay method GB/T 22429-2008

0110


method for the detection and enumeration of

Listeria monocytogenes Part 1: Detection

method ISO 11290-1:1996

1-16

Thermophilic bacterial spores

0110

Enumeration of thermophilic bacterial

spores(total aerobic,flat-sour and anaerobic)in food for import and

export SN/T 0178-2011

1-17

Rapid detection of coilform

bacteria0110

Microbiological examination for food

hygiene—Rapid deterction of Coilform

bacteria GB/T 4789.32-2002

Listeria monocytogenes1-15

Food1

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0110

Method for determination of

Enterobacterioceae in food for export

SN/T 0738-1997

Only for 5.5.1 colony

count method

0110

Microbiology of food and animal feeding stuffs — Horizontal

methods for the detection and

enumeration of Enterobacteriaceae

—Part 1: Detection and enumeration by MPN technique with pre-

enrichment ISO 21528-1:2004

0110

Microbiology of food and animal feeding stuffs — Horizontal

methods for the detection and

enumeration of Enterobacteriaceae

—Part 2: Colony-count method

ISO 21528-2:2004

1-19 E.coli0157:H7 0110


hygiene - Examination of Escherichia coli

O157:H7/NM GB/T 4789.36-2008

Only for first and

third method

0110


microbiological

examination：Enterobacter sakazakii GB

4789.40-2010

0110

Detection of Enterobacter sakazakii

from dehydrated powdered milk of

export（Crono spp.

）--Part 1: Isolation and enumeration

SN/T 1632.1-2013

Enterobacterioceae1-18

Food1

1-20

Enterobacter sakazakii

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0110


Microbiological

examination：Clostridium perfringens GB

4789.13-2012

0110


method for enumeration of Clostridium

perfringens—Colony-count technique ISO

7937:2004

1-22

The enumeration of sulfite-reducing

bacteria growing under

anaerobic conditions

0110


methods for the enumeration of sulfite-

reducing bacteria growing under

anaerobic conditions ISO 15213:2003

1-23 Moisture 0226

National food safety standard Determination

of moisture in foodsGB 5009.3-2010

Except for the fouth

method karl fischer method

1-24 Ash 0226


of ash in foodsGB 5009.4-2010

1-25 Protein 0226


of protein in foods GB 5009.5-2010

Accredited only for the first method

Kjeldahl determination

1-26 Fat 0226Determination of fat in

foods GB/T 5009.6-2003

1-27 Reducing sugar 0226Determination of

reducing sugar in foods GB/T5009.7-2008

Accredited only for Titration Method

1-28 Saccharose 0226Determination of

Saccharose in foods GB/T 5009.8-2008

1-21 C.Perfringens

Food1

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1-29 Starch 0226Determination of Starch

in foods GB/T 5009.9-2008

Only for the second

method acid hydrolysis

method

1-30 Crude fiber 0226Determination of Crude fiber in vegetable foods GB/T 5009.10-2003

1-31 Total arsenic 0227

Determination of total arsenic and abio-arsenic

in foodsGB/T 5009.11-2003

Accredited only for first

method hydride-generation

atomic fluorescence

spectrophotometry

1-32

Inorganic arsenic

0227

Determination of total arsenic and abio-arsenic



method hydride-generation

atomic fluorescence

spectrophotometry

1-33 Lead 0227


of lead in foodsGB 5009.12-2010


method graphite

furnace atomic absorption

spectrophotometry

1-34 Copper 0227Determination of copper


1-35 Zinc 0227Determination of zinc in

foodsGB/T 5009.14-2003

1-36 Cadmium 0227


of cadmium in foodsGB 5009.15-2014

Changed

1-37 Tin 0227Determination of tin in

foodsGB/T 5009.16-2003

Food1

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1-38 Total mercury 0227

Determination of total mercury and organic-

mercury in foodsGB/T 5009.17-2003

1-39 DDT 0227

1-40 BHC 0227

1-41 Aflatoxins B1 0227

1-42 Aflatoxins B2 0227

1-43 Aflatoxins G1 0227

1-44 Aflatoxins G2 0227

1-45 Sorbic acid 0227

Accredited only for the second method High performance

liquid chromatography

1-46 Benzioc acid 0227

Accredited only for the second method High performance

liquid chromatography

1-47 Nitrate 0227

National food safety standard Determination of nitrite and nitrate in

foodsGB 5009.33-2010

Except for the first method ion chromatography

1-48 Sulphite 0227Determination of Sulphite in foods

GB/T 5009.34-2003

1-49 Tartrazine 0227

1-50 New red 0227

1-51 Amaranth 0227

1-52 Ponceau 4RC 0227

1-53 Sunset yellow 0227

Food1

Only for the third method

High performance

liquid chromatograph

y

Determination of sorbic acid and benzioc acid in

foodsGB/T 5009.29-2003

Determination of synthetic colour in foods

GB/T 5009.35-2003

Determination of organochlorine pesticide multiresidues in foodsGB/T 5009.19-2008

Determination of aflatoxins

B1、B2、G1、G2 in foods GB/T

5009.23--2006

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0226determination of retinol and tocopherol in foods

GB/T 5009.82-2003

0226

Determination of Vitamine A(Retinol) in

Foods AOAC 2001.13

1-55 phosphorus 0226Determination of

Phosphorus in foodsGB/T 5009.87-2003

0226Determination of

Dietary Fiber in foods GB/T 5009.88-2008

0226

Total,Soluble,Insoluble Dietary Fiber in Foods Enzymatic-Gravimetric

Method,MES-TRIS Buffer

AOAC 991.43-2000

0226 Total Dietary Fiber in

Foods AOAC 985.29-2003

1-57 Iron 0226

1-58 Magnesium 0226

1-59 Manganese 0226

1-60 Potassium 0226

1-61 Sodium 0226

1-62 Calcium 0226Determination of calcium in foods

GB/T5009.92-2003

1-63 Selenium 0226


of selenium in foodsGB 5009.93-2010


Hydride-generation

atomic fluorescence

spectrophotometry

Food1

Determination of iron,magnesium and manganese in foodsGB/T 5009.90-2003

Determination of potassium and sodium in

foodsGB/T 5009.91-2003

1-54 Vitamine A

1-56 Dietary Fiber

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1-64

Sodium cyclamate

0227Detemination of Sodium

cyclamate in foods GB/T 5009.97-2003


Gas chromatograph

y

1-65 Nickel 0227Determination of nickel

in foodsGB/T 5009.138-2003

1-66 Ascorbic acid 0226

Determinatin of reductive-form ascorbic

acid in foods GB/T 5009.159-2003

1-67 Aluminium 0227

Determination of aluminium in flour

productsGB/T 5009.182-2003

1-68 Tatal acid 0227Determination of total

acid in foodsGB/T 12456-2008

1-69 Salt (NaCl) 0226Determination of

sodium chloride in foods GB/T 12457-2008

1-70 Sucrose 0226

1-71 Fructose 0226

1-72 Glucose 0226

1-73 Maltose 0226

1-74 Lactose 0226

0226

determination of total fat,saturated fat,and

unsaturated fat in foods-hydrolytic extraction-gas chromatography GB/T 22223-2008

0226 Fat (Tot, sat, & unsat in

foods) AOAC 996.06

0226



0226

Fat (Total, saturated, &

unsaturated） in foods AOAC 996.06

Food1 determination of fructose,glucose,sucrose,maltose,lactose in foods-High-performance liquid

chromatography GB/T 22221-2008

1-75

1-76

Total fatty acids

Saturated fatty acids

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0226



0226



0226



0226



0226



0226



0227



0227



1-81 Saccharin 0227

Detemination of benzoic acid,sorbic acid,

saccharin in foods-High performance liquid

chromatography method GB/T 23495-2009

Expanded

1-82 Cholesterol 0227cholesterol in foods AOAC 994.10-2000

Food1

trans-unsaturated fatty acids

1-80

1-77

1-78

1-79

Monounsaturated

fatty acids

Multiunsaturated

fatty acids

cis - unsaturated fatty acids

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1-83 Benzo(a)pyrene 0227Determination of

benzo(a)pyrene in foods ITC-SOP-108

1-84 Energy 0226

1-85 Carbohydrate 0226

2-1 Ash 0226Ash of flour

AOAC 923.03

2-2Water

absorption0226

Wheat glutenGB/T 21924-2008

appendix A

2-3 pH 0226

Fruit and vegetable products-Determiantion

of pH GB/T 10468-1989

2-4 Sucrose 0226

2-5 Fructose 0226

2-6 Glucose 0226

2-7 Maltose 0226

2-8 Lactose 0226

3-1 Chloramphenicol 0227

3-2 Florfenicol 0227

3-3 Thiamphenicol 0227

3-43-Amino-

5morpholinomethyl-2-oxazolidinoe

0227

3-5Semicarbazide hydrochloride

0227

3-61-aminohydantion

hydrochloride0227

3-73-amino-2-

oxazlolidinoe0227

3-8Clenbuterol

hydrochloride0227

3-9Ractopamine hydrochloride

0227

Food1

Animal-originated

food3

Accredited only for LC-

MS-MS

Determination of residues of nitrofuran

metabolites in foodstuffs of Animal

original—HPLC-MS/MS

GB/T 21311-2007

Analysis of ß-agonists in food of animal origin by high performance liquid chromatography tandem

mass spectrometry

Determination of multi-residues of

chloramphenicols in animal-original food GB/T 22338-2008

2Plant-

originated food

Glucose, Fructose, Sucrose, and Maltose in Presweetened Cereals-

Liquid Chromatographic Method

AOAC 982.14

National food safety standard

The General Principles of the Prepackaged

Food nutrition labels GB 28050-2011

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3-10 Salbutamol 0227

3-11 Sulfabenzamide 0227

3-12 Sulfacetamide 0227

3-13 Sulfachinoxalin 0227

3-14 Sulfachloropyridazine 0227

3-15 Sulfadiazine 0227

3-16 Sulfadimethoxine 0227

3-17 Sulfadoxine 0227

3-18Sulfaguanidine monohydrate

0227

3-19 Sulfamerazine 0227

3-20 Sulfameter 0227

3-21 Sulfamethazine 0227

3-22 Sulfamethizol 0227

3-23 Sulfamethoxazole 0227

3-24Sulfamethoxypy

ridazine0227

3-25Sulfamonomethoxine sodium

0227

3-26 Sulfamoxol 0227

3-27 Sulfanitran 0227

3-28 Sulfaphenazole 0227

3-29 Sulfapyridine 0227

3-30 Sulfathiazole 0227

3-31Sulfisomidin

sodium0227

3-32 Trimethoprim 0227

3-33 Ciprofloxacin 0227

3-34 Danofloxacin 0227

3-35 Enrofloxacin 0227

3-36 Norfloxacin 0227

3-37 Ofloxacin 0227

3-38 Pefloxacin 0227

3-39 Sarafloxacin 0227

3-40 TVBN 0227

Method for analysis of hygienic standard of

meat and meat productsGB/T 5009.44-2003

Accredited only for

4.1.1

3-41 Cholesterol 0227

meat and meat products-determination of

cholesterol GB/T 9695.24-2008

Animal-originated

food3

mass spectrometryGB/T 21313-2007

Determination of residues of sulfonamides in foodstuffs of animal

origin-LC-MS/MS GB/T 21316-2007

Method for the determination of

quinolones in animal tissues-LC-MS/MS

method GB/T 20366-2006

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4-1 Aflatoxin M1 0227

Determination of aflatoxin M1 in milk and

milk products. GB 5413.37--2010

Only for Second method Imunoaffinity

column cleanup high performance

liquid chromatography; only for milk & milk powder

4-2 Protein 0226 Nitrogen (Total) in Milk AOAC 991.20-

1993

4-3 Melamine 0227

Determination of melamine in raw milk

and dairy productsGB/T 22388-2008

Only for second

method LC-MS/MS

4-4 Copper 0226

National food safety standard Determination of calcium, iron, zinc, sodium, potassium,

magnesium, copper and manganese in foods for

infants and young children ,milk and milk

productsGB 5413.21-2010


method Flame atomic

absorption spectrometry

0226

National food safety standard Determination of calcium, iron, zinc, sodium, potassium,

magnesium, copper and manganese in foods for

infants and young children ,milk and milk

productsGB 5413.21-2010


method Flame atomic

absorption spectrometry

0226

Minerals in infant formula,enteral

products,and pet food AOAC 985.35

4-6 Sodium 0226



Milk & dairy products and baby foods

4

Iron4-5

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4-7 Calcium 0226



4-8Enterobacter

sakazakii0110

Milk and milk products—Detection of Enterobacter sakazakii ISO/TS 22964:2006

5-1Malachite green

oxalate salt0227


MS-MS

5-2Leucomalachite

green0227


MS-MS

5-3 Crystal violet 0227Accredited

only for LC-MS-MS

5-4Leucocrystal

violet0227


MS-MS

5-5 Formaldehyde 0227

Determination of formaldehyde in aquatic

productsSC/T 3025-2006

Accredited only for 4.1

5-6 Salt 0226Determination of salt in

aquatic productsSC/T 3011-2001

5-7 Histamine 0227

Method for analysis of hygienic standard of fish

and other aquatic products

GB/T 5009.45-2003

6-1Soluble salt-free

solids 0226

General analytical methods for beverage GB/T 12143.1-2008

6-2 Urease 0227

Qualitative analysis of urease in yoghurt

beverageGB/T 5009.186-2003

7-1 Salt (NaCl) 0226

7-2 Total acidity 0227

Condiment

Milk and dairy products and baby foods

4

7


soybean sauceGB/T 5009.39-2003

determination of malachite green and

crystal violet residues in aquatic product

GB/T 19857-2005

Aquatic product

5

6 Drink

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0226



0226Fermented soy sauce

GB 18186-2000

0227



0227Fermented soy sauce

GB 18186-2000

7-5 pH 0226

7-6Soluble salt-free

solids0226

7-7 Nitrogen 0226

8-1 Peroxide value 0227

Accredited only for

4.2.1 Titration Method

8-2 Acid value 0227

9-1Moisture and volatile matter

0230

Animal and vegetable fats and

oils—determination of moisture and volatile

matterGB/T 5528-2008

9-2 Foreign matter 0230

Inspection of vegetable oil Method for

determination of foreign matter

GB/T 5529-1985

9-3 Acid Value 0230

Animal and vegetable fats and oils-

Determination of acid value and acidity GB/T 5530-2005

7 Condiment

9Animal fats

and vegetable oils

8Edible

vegetable oil

Amino acid nitrogen

7-4 Ammonium

Fermented soy sauce GB 18186-2000


edible oils GB/T 5009.37-2003

7-3

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9-4 Peroxide value 0230


Determination of Peroxide value

GB/T 5538-2005

9-5 Iodine value 0230

Vegetable oils-Determination of Iodine

valueGB/T 5532-2008

9-6 Benzo(a)pyrene 0230


Determination of polycyclic aromatic

hydrocarbons. GB/T 24893--2010 /ISO 15753:2006

10 Feed 10-1 Gravel 0227Fish meal

GB/T 19164-2003 appendixB

11-1 Dieldrin 0227

11-2Heptachlor

epoxide0227

0221 0227


products of polyethylene,

polystyrene and polypropyrene for food

packagingGB/T 5009.60-2003

0221 0227


products of tripolycyanamide for

food packagingGB/T 5009.61-2003

0221 0227

Method for analysis of hygienic standard of products of polyvinyl

chloride for food packaging

GB/T 5009.67-2003

Potassium permanganate consumption

9Animal fats

and vegetable oils

Food contact materials

12

11 grain


grainsGB/T 5009.36-2003

12-1

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0221 0227


products of perchorovinyl-coating for inner wall of food

containerGB/T 5009.68-2003

0221 0227


epoxy coating for inner wall of food containerGB/T 5009.70-2003

0220 0227

Hygienic analysis method of rubber hose

for food useGB/T 5009.79-003

0221 0227

Method for analysis of hygienic standard of unsaturated polyester resin and glass fibre

reinforce plastic used as food containers and packaging materialsGB/T 5009.98-2003

0221 0227


polycarbonate resin used as food containers and packaging materialsGB/T 5009.99-2003

0221 0227

Method for analysis of hygienic standard of products of foamed polystyrene for food


Potassium permanganate consumption

12-112Food contact

materials

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0221 0227





0221 0227




0225 0227

Method for analysis of hygienic standard of products of rubber

sheet(ring) for food useGB/T 5009.64-2003

0225 0227


sealing ring for pressure cooker for food useGB/T 5009.65-2003

0220 0227


products of nipple of a feeding bottle

GB/T 5009.66-2003

0221 0227



GB/T 5009.67-2003

0221 0227




EvaporitesFood contact

materials12 12-2

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0221 0227



0220 0227



0221 0227



0221 0227



0221 0227





0221 0227




0225 0227



0220 0227



GB/T 5009.66-2003

12-2 Evaporites


12

12-3Heavy metal

(as Pb)

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0221 0227



GB/T 5009.67-2003

0221 0227




0221 0227



0220 0227



0221 0227



0221 0227


polycarbonate resin used as food containers and packaging materialsGB/T 5009.99-2003

0221 0227



12Food contact

materials12-3

Heavy metal (as Pb)

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0221 0227





0221 0227



GB/T 5009.67-2003

0225 0227


papers for food packaging

GB/T 5009.78-2003

0220 0227



0220 0227


sheet(ring) for food useGB/T 5009.65-2003

0220 0227



GB/T 5009.66-2003

0201 0227

Method for analysis of hygienic standard of aluminum-wares for

food useGB/T 5009.72-2003

0225 0227



GB/T 5009.78-2003


12

Decoloring test12-4

12-5 Zinc

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12-6Fluorescent

matter0225 0227



GB/T 5009.78-2003

12-7 Free phenol0221 0227


epoxy phenolic coating for inner wall of food

cansGB/T 5009.69-2008

Only for Titration

and colorimetric

method

0227

Disposable chopsticks-Part 1:Wooden

chopsticksGB 19790.1-2005

0227

Disposable chopsticks-Part 2:Bamboo

chopsticksGB 19790.2-2005

12-9 bis phenol A 0227

Food contact materials-polyer materials-

determination of 2,2-bis (4-hydroxyphenyl)

propane (bis phenol A) in food simucats-HPLC

MethodSN/T 2282-2009

12-26 Coliforms 0110

Hygienic standard for disinfection of dinner

and drinking set GB 14934-1994

only for 6.2 paper

method

13-1 Colordegree 0233

13-2 Feculent degree 0233Only for

Turbidimetry by eye

13-3 Smell and sapor 0233

13-4Naked eye

visibility matter0233

13-5 PH 0233Only for

glass electrode

13-6

Total

risidity（CaCO

3）0233

Not for7.1.5.3; only for the water of No

metal interference


12

Sulfur dioxide12-8

Drinking water13

Standard examination methods for drinking water—Organoleptic

and physical parameters GB/T 5750.4-2006

Standard examination methods for drinking

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13-7Total dissolved

solids0233

13-8Volatile phenolic

compounds0233

13-9Anion synthetic

detergent0233

13-10 Sulphate 0233 Not for ion chromatography

13-11 chloride 0233 Not for ion chromatography

13-12 Nitrate 0233 Not for ion chromatography

13-13 Fluoride 0233

Not for ion chromatogra

phy and Cadmium column

reduction

13-14 Cyanide 0233

13-15 Aluminium 0233

Standard examination methods for drinking water—Metal parameters GB/T 5750.6-2006

Only for 1.1 Chrome azurol

S spectrophotom

etric

method；1.3

No flame atomic

absorption spectrophotom

etry

13-16 Iron 0233

Only for 2.1 spectrophotom

etry and 2.4 Inductively

coupled plasma mass

spectrometry

13-17 Manganses 0233Only for 3.1

spectrophotometry

13


Drinking water Standard examination methods for drinking

water—Nonmetal parameters

GB/T 5750.5-2006

methods for drinking water—Organoleptic

and physical parameters GB/T 5750.4-2006

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13-18 Copper 0233

Only for 4.1 Non flame

spectrophotometry; 4.2

spectrophotometryy

13-19 Zinc 0233only for 5.1

spectrophotometry;

13-20 Arsenic 0233Only for 6.1

Hydride atomic fluorescence

13-21 Selenium 0233

Only for 7.1 Hydride atomic

fluorescence spectrometry

13-22 Mercury 0233

Only for 8.1 atomic


13-23 Cadmium 0233



Spectrophotometry; 9.5 Atomic


13-24 Chromium 0233

13-25 Lead 0233



Spectrophotom

etry；11.5

Atomic fluorescence spectrometry

13-43Chemical oxygen

consumption0233

Standard examination methods for drinking water—Aggregate organic parameters GB/T 5750.7-2006

13-44 Trichloromethame 0233

Drinking water13

methods for drinking water—Metal

parameters GB/T 5750.6-2006


water—Metal parameters

GB/T 5750.6-2006


water—Organic

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13-45Carbon

tetrachloride0233

13-46Remaining chlorine

0233

Standard examination methods for drinking water—Disinfectants

parameters GB/T 5750.11-2006

13-47Stander plate-count bacteria

0128

13-48 Total Coliforms 0128

Except for 2.3 enzyme substrate technique

13-49Thermotolerant

coliform bacteria

0128

13-50 Escherichia coli 0128

Except for 4.3 enzyme substrate technique

14Concentrated natural latex

14-1Dry rubber

content 0220

Natural rubber latex concentrate -

Determination of dry rubber content ISO 126-2005

15 Water quality 15-1 Legionella 0114

Water quality—Detection and

enumeration of Legionella

ISO 11731:1998

Except for appendix C

9.3.2

Drinking water13

组长/组员签字：

water—Organic parameters

GB/T 5750.8-2006


water—Microbiological parameters

GB/T 5750.12-2006

第 29 页，共 29 页

推荐认可的实验室检测能力范围（（英文英文） · 1-2 coliforms №. test ......

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