GB/T 22537-2018 English PDFUS$279.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. GB/T 22537-2018: Grade quality of boiled ginseng Status: Valid GB/T 22537: Historical versions
Basic dataStandard ID: GB/T 22537-2018 (GB/T22537-2018)Description (Translated English): Grade quality of boiled ginseng Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: B30 Classification of International Standard: 65.020.01 Word Count Estimation: 14,151 Date of Issue: 2018-06-07 Date of Implementation: 2018-10-01 Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration GB/T 22537-2018: Grade quality of boiled ginseng---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.Grade quality of boiled ginseng ICS 65.020.01 B30 National Standards of People's Republic of China Replace GB/T 22537-2008 Vigorously participating in quality Published on.2018-06-07 2018-10-01 implementation State market supervision and administration China National Standardization Administration issued ContentForeword III 1 Scope 1 2 Normative references 1 3 Terms and Definitions 1 4 Technical requirements 2 5 Test Method 4 6 Inspection rules 4 7 signs, labels and packaging 5 8 Transportation, storage 5 Appendix A (normative appendix) Qualitative identification test method for ginsenoside Rf and ginsenoside F11 7ForewordThis standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard replaces GB/T 22537-2008 "Strong quality and other quality." This standard is compared with GB/T 22537-2008, except for editing In addition to the sexual modification, the main technical contents are changed as follows. --- Modified some normative references; --- Removed the terms of ginseng root, aloe and vigorously (see.2008, 3.3, 3.5, 3.8); --- Revised the terminology of the main ginseng and ginseng roots (see 3.1, 3.2, 3.1, 3.2 of the.2008 edition); ---Modified some English corresponding words; --- Change the index of 35 single-weights in the specifications of the Ginseng from 14.2 to 14,45 single-weight indicators from 11.1 to 11 (See 4.1.1.1, 4.1.1.1 of the.2008 edition); --- Will be the parameters and grade requirements of the vigorous participation, from "first-class, second-class, third-class" to "special, first-class, second-class" (see 4.1.1.2, Version 4.1.1.2 of the.2008 edition; --- Increased the description of the reed in the specifications and grades of 16 of the Ginseng (see 4.1.1.1); --- Revised the thickness and narrowest diameter index in the specifications of the strong ginseng (see 4.1.2.1, 4.1.2.1 of the.2008 edition); --- Removed acid-insoluble ash, thin layer identification of ginsenoside Rg1, Re, Rb1 (see.2008 edition 4.2); --- Modify the ginseng total saponin content limit to ≥ 2.00% (see 4.2); --- Delete indicators in the health indicators, expressed by reference standards (see 4.3.1 and 4.3.2); --- Increased qualitative identification of ginsenoside Rf and ginsenoside F11 (see 5.3.3); --- Removed the method for determination of total saponin content in Appendix A (see Appendix A of the.2008 edition); --- Added a qualitative identification test method for Appendix A ginsenoside Rf and ginsenoside F11. This standard is proposed and managed by the National Ginseng Product Standardization Technical Committee (SAC/TC403). This standard was drafted. Jilin Ginseng Research Institute, Jilin Province Ginseng Office, National Ginseng Product Quality Supervision and Inspection Center, Jilin Agriculture University, Benxi Longbao Ginseng Group Co., Ltd., Liaoning Xiangyun Pharmaceutical Co., Ltd., Jilin Participation Tianxia Wild Mountain Ginseng Research and Development Center, Changbai Mountain Huangfeng Shenye Co., Ltd., Hunchun Huarui Shenye Bioengineering Co., Ltd., Tonghua Fushen Special Products Co., Ltd., Hangzhou Huqing Yutangguo Pharmaceutical Co., Ltd., Liaoning Tianshili Ginseng Co., Ltd., Kangmei Xinkaihe (Jilin) Pharmaceutical Co., Ltd., Jilin Provincial Standard Research Institute, Xiang Hong Kong Li Xiong Ji Co., Ltd. Drafters of this standard. Cao Zhiqiang, Feng Jia, Zhong Weitong, Wu Lunpeng, Wang Yingping, Sun Xiaoxian, Zeng Xiangyun, Gao Qinghai, Jin Lihua, Wang Junliang, Yang Zhongying, Zhang Yuling, Li Xuejun, Li Zhenxiong, Zhang Rui, Cai Shuqun, Chen Xiaolin, Li Lei, Xie Lijuan, Li Gang, Liu Yanfeng, Han Chunfeng, Ma Yibing, Kang Chenkai, Gao Yuguang. The previous versions of the standards replaced by this standard are. ---GB/T 22537-2008. Vigorously participating in quality1 ScopeThis standard specifies the terms and definitions, technical requirements, inspection methods, inspection rules, signs, labels and packaging, transportation, Storage. This standard applies to the classification and testing of vigorously ginseng.2 Normative referencesThe following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article. Pieces. For undated references, the latest edition (including all amendments) applies to this document. GB/T 191 packaging storage and transportation icon GB 2760 food safety national standard food additive use standard GB 2762 National Standard for Food Safety GB 2763 National Food Safety Standards for pesticides GB 5009.3-2016 National Food Safety Standard Determination of Moisture in Foods GB 5009.4-2016 National Food Safety Standard Determination of ash in foods GB/T 6682 Analytical laboratory water specifications and test methods GB 7718 National Food Safety Standards for Prepackaged Food Labels GB/T 18765-2015 Wild ginseng identification and grading quality GB/T 26792 High Performance Liquid Chromatograph Pharmacopoeia of the People's Republic of China (Part 4 of.2015 Edition)3 Terms and definitionsThe following terms and definitions apply to this document. 3.1 Strongly participating boiledginseng Using fresh ginseng as raw material, after washing with water, hot or steamed, ginseng products dried after dipping in cold water. Note. Commonly known as hot Tongshen. 3.2 Ginseng main root ginsengmainroot The main part of the ginseng root stem. 3.3 Ginseng gingingrhizome The rhizome of the upper part of the main root of ginseng. 3.4 Section transect The cross-section of the ginseng was horny and red outside the white. ...... |
