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Delivery: <= 4 days. True-PDF full-copy in English will be manually translated and delivered via email. GB/T 15683-2025: Inspection of grain and oils - Determination of amylose content in rice Status: Valid GB/T 15683: Historical versions
Basic dataStandard ID: GB/T 15683-2025 (GB/T15683-2025)Description (Translated English): Inspection of grain and oils - Determination of amylose content in rice Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: X04 Classification of International Standard: 67.040 Word Count Estimation: 18,145 Date of Issue: 2025-01-24 Date of Implementation: 2025-08-01 Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration GB/T 15683-2025: Inspection of grain and oils - Determination of amylose content in rice---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.ICS 67.040 CCSX04 National Standard of the People's Republic of China Replace GB/T 15683-2008 Grain and oil inspection-Determination of rice amylose content waxyriceamylopectin;ISO 6647-2.2020,Rice-Determinationof Published on January 24, 2025, implemented on August 1, 2025 State Administration for Market Regulation The National Standardization Administration issued ForewordThis document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1.Structure and drafting rules for standardization documents" Drafting. This document replaces GB/T 15683-2008 "Determination of Amylose Content in Rice". In addition to structural adjustments and editorial changes, the main technical changes are as follows. a) The scope of application has been changed (see Chapter 1, Chapter 1 of the.2008 edition); b) The reagents were changed (see Chapter 5, Chapter 5 of the.2008 edition) and the sources of potato amylose and amylopectin standards were added. Source (see 5.8); c) Added ultrasonic degreasing method, drying oven moisture balance method and magnetic stirring dispersion method (see 6.1); changed the pullulan standard Preparation steps of standard products (see 6.2, 5.8 of the.2008 edition); d) The instruments and equipment have been changed (see Chapter 7, Chapter 6 of the.2008 edition); e) Sampling was deleted (see Chapter 7 of the.2008 edition); f) The sample preparation has been changed (see Chapter 8, 8.1 of the.2008 edition); g) The test steps have been changed (see Chapter 9, 8.2 to 8.5 of the.2008 edition); h) Added test data processing (see Chapter 10); i) The precision has been changed (see Chapter 11, Chapter 10 of the.2008 edition); j) Added non-skimming method (see Chapters 12 to 18); k) Deleted the test report (see Chapter 11 of the.2008 edition); l) Change the preparation method of potato amylose standard to the normative content of potato amylose standard preparation (see Appendix C.2008 Edition), added reagents, instruments and procedures for the preparation of potato amylose standards (see C.1, C.2, C.3). This document is modified to adopt ISO 6647-1.2020 "Determination of amylose content in rice - Part 1.Determination of amylose content in rice using methanol defatting procedure" Spectrophotometric method for the determination of amylose content in rice using calibration solutions of potato amylose and glutinous rice amylopectin" and ISO 6647-2.2020 "Determination of amylose content in rice Part 2.Routine spectrophotometric method using rice standards for calibration without defatting. Compared with ISO 6647-1.2020 and ISO 6647-2.2020, this document has many structural adjustments. See Appendix A for a comparison table of numbering changes. This document has many technical differences compared with ISO 6647-1.2020 and ISO 6647-2.2020. The margin positions are indicated by a single vertical line (|). A list of these technical differences and their reasons is given in Appendix B. The following editorial changes were made to this document. --- In order to coordinate with the existing standards, the name of the standard is changed to "Determination of Amylose Content in Rice for Grain and Oil Inspection"; --- Added notes in 6.1.1, 9.2.1, 9.2.2 and 16.4; --- Appendix E adds the conditions and precision requirements for the technical route. Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents. This document was proposed by the State Administration of Grain and Material Reserves. This document is under the jurisdiction of the National Technical Committee on Cereals and Oils Standardization (SAC/TC270). This document was drafted by. Hubei Provincial Grain, Oil and Food Quality Supervision and Inspection Center, National Grain and Material Reserves Administration Standard Quality Center, Nanjing University of Finance and Economics, National Grain and Material Reserves Administration Scientific Research Institute, Henan University of Technology, Jilin Product Quality Supervision and Inspection Institute, Shenzhen Metrology Quality Inspection Institute. The main drafters of this document are. Xiong Ning, Liu Jian, Liu Li, Zhang Yan, Xu Guangchao, Yuan Jian, Sun Tinglin, Wang Jiaya, Zhou Lanying, Li Jincai, Li Shupeng, Wu Lili, Xu Shiyao, Qin Shicong, Zhou Xianqing, Wang Haifeng, Wang Xiao, Gao Sujun, Xiang Yue. The previous versions of this document and the documents it replaces are as follows. ---First published in.1995 as GB/T 15683-1995, first revised in.2008; ---This is the second revision. Grain and oil inspection-Determination of rice amylose content1 ScopeThis document describes a method for the determination of the amylose content in rice, both defatted and non-defatted. Both the defatted and non-defatted methods in this document are applicable to rice with an amylose content higher than 5% (by mass fraction). The amylose content of other cereals is determined by the defatting method. This document does not apply to cooked rice.2 Normative referencesThe contents of the following documents constitute the essential clauses of this document through normative references in this document. For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies to This document. GB 5009.3 National Food Safety Standard Determination of Water Content in Food GB 5009.9 National Food Safety Standard Determination of Starch in Food GB/T 6682 Specifications and test methods for water used in analytical laboratories3 Terms and definitionsThere are no terms or definitions that require definition in this document.4 Principle of degreasing methodThe sample was crushed, defatted, and the water content was balanced before dispersion in sodium hydroxide solution. Iodine reagent was added to a certain amount of sample dispersion. The absorbance of the color developing solution was measured at 720 nm by a photometer. A standard curve was drawn using a mixed standard sample of potato amylose and amylopectin. Line, external standard method for quantification.5 Degreasing reagents and materialsUnless otherwise specified, all reagents used in this method are analytically pure and water is grade 2 or above as specified in GB/T 6682. 5.1 Methanol (CH3OH). 5.2 95% (volume fraction) ethanol (CH3CH2OH). 5.3 Sodium hydroxide solution (0.09 mol/L). weigh 0.36 g of sodium hydroxide, slowly add 60 mL of water, dissolve, and dilute with water to 100mL, mix well. 5.4 Sodium hydroxide solution (1.0 mol/L). weigh 4.00 g of sodium hydroxide, slowly add 60 mL of water, dissolve, and dilute with water to 100mL, mix well. 5.5 Sodium hydroxide solution (3 g/L). weigh 0.30 g of sodium hydroxide, slowly add 60 mL of water, and dilute to 100 mL with water after dissolving. 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