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GB/T 7900-2018 English PDF

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GB/T 7900-2018: White pepper
Status: Valid

GB/T 7900: Historical versions

Standard IDUSDBUY PDFLead-DaysStandard Title (Description)Status
GB/T 7900-2018184 Add to Cart 3 days White pepper Valid
GB/T 7900-2008279 Add to Cart 3 days White pepper Obsolete
GB/T 7900-1987RFQ ASK 3 days White pepper Obsolete

Similar standards

GB/T 8967   GB 18187   GB 18186   GB/T 7901   GB 5009.252   

Basic data

Standard ID: GB/T 7900-2018 (GB/T7900-2018)
Description (Translated English): White pepper
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X66
Classification of International Standard: 67.220.10
Word Count Estimation: 10,113
Date of Issue: 2018-02-06
Date of Implementation: 2018-09-01
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration

GB/T 7900-2018: White pepper

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
White pepper ICS 67.220.10 X66 National Standards of People's Republic of China Replacing GB/T 7900-2008 White pepper [ISO 959-2..1998, Pepper (Pipernigrum L.), wholeorground- 2018-02-06 released 2018-09-01 implementation General Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China China National Standardization Administration released

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard replaces GB/T 7900-2008 "white pepper." This standard compared with GB/T 7900-2008, in addition to editorial changes outside the main Technical differences are as follows. --- Normative references all the original reference standard ISO documents. This standard uses the translation method identical with ISO 959-2..1998 "pepper (whole or powder) Specifications Part 2. white pepper." The documents of our country that are consistent with the corresponding international documents that are normative references in this standard are as follows. Sampling methods for spices and condiments (ISO 948. 1980, NEQ); Spices and condiments - Determination of foreign matter content (ISO 927. 1982, NEQ); --- GB/T 12729.12-2008 spice and condiment Determination of non-volatile ether extract (ISO 1108..1992, NEQ); --- Spices and condiments --- Determination of dirt (ISO 1208. 1982, MOD); --- GB/T 12729.13-2008 Spices and condiments - Determination of volatile oil content (ISO 6571..2008, IDT) GB/T 30385-2013. This standard made the following editorial changes. --- Modify the standard name. This standard is proposed by the China Federation of Supply and Marketing Cooperatives. This standard by the National Spice Standardization Technical Committee (SAC/TC408) centralized. This standard was drafted. Zhejiang Medical College, Nanjing Institute of wild plant comprehensive utilization. The main drafters of this standard. Sun Jincai, Zhang Weiming, He Xiong, Chen Shirong, Xiao Shangyue. This standard replaces the standards previously issued as follows. --- GB/T 7900-1987, GB/T 7900-2008. White pepper

1 Scope

This standard specifies the technical requirements of white pepper (Pipernigrum L.) and white pepper, test methods and packaging, marking. This standard applies to the quality of white pepper and its trade. This standard does not apply to light white pepper.

2 Normative references

The following documents for the application of this document is essential. For dated references, only the dated version applies to this article Pieces. For undated references, the latest edition (including all amendments) applies to this document. ISO 927 Spices and condiments Determination of foreign substances (Spices and diments-Determinationofextra- neousmattercontent) ISO 928 Spices and condiments - Determination of total ash (Spices and ingredients - Determinationoftotalash) ISO 930 Spices and condiments Determination of acid-insoluble ash (Spices and components-Determinationof acid-insolubleash ISO 939 Spices and condiments - Determination of moisture content Distillation method (Spicesandcondiments-Determinationof moisturecontent-Entrainmentmethod) ISO 948 Spices and condiments sampling (Spicesandcondiments-Sampling) ISO 1108 Spices and condiments Determination of non-volatile ether extract (Spices and ingredients-Determinationof non-volatileetherextract) ISO 1208 Spices and condiments Determination of contaminants (Spicesandcondiments-Determinationoffilth) ISO 5498 Agricultural products - Determination of crude fiber content - General method (Agriculturalfoodproducts-Determination ofcrudefibrecontent-Generalmethod) ISO 5564 whole black, white pepper or pepper piperine content spectrophotometry (Blackpepperandwhite pepper, wholeorground-Determinationofpiperinecontent-Spectrophotometricmethod) ISO 6571 Spices and condiments Determination of volatile oil content (Spicesandcondiments-Determinationofvolatileoil

content

3 Terms and definitions

The following terms and definitions apply to this document. 3.1 Black pepper blackpepper Exocarp pepper dried fruit. 3.2 Remove the peel of the pepper fruit.
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