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GB 1352-2009

Chinese Standard: 'GB 1352-2009'
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BASIC DATA
Standard ID GB 1352-2009 (GB1352-2009)
Description (Translated English) Soybean
Sector / Industry National Standard
Classification of Chinese Standard B33
Classification of International Standard 67.200.20
Word Count Estimation 9,915
Date of Issue 2009-03-28
Date of Implementation 2009-09-01
Older Standard (superseded by this standard) GB 1352-1986
Quoted Standard GB 2715; GB/T 5490; GB 5491; GB/T 5492; GB/T 5493; GB/T 5494; GB/T 5497; GB/T 5511; GB/T 5512; GB 7718; GB 13078; GB 19641
Drafting Organization Nanjing University of Finance
Administrative Organization Standardization Technical Committee of the National Cereals
Regulation (derived from) Announcement of Newly Approved National Standards No. 3, 2009 (No. 143 overall)
Proposing organization National Food Authority
Issuing agency(ies) Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China; Standardization Administration of China
Summary This Chinese standard specifies the terms and definitions related to soy, classification, quality requirements and health requirements, test methods, inspection rules, Labeling and packaging, storage and transport requirements. This standard applies to the acquisition, storage, transportation, processing and marketing of goods soybeans. This standard does not apply other than those specified in this standard classification of special varieties of soybeans.

GB 1352-2009
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.200.20
B 33
Replacing GB 1352-1986
Soybean
大豆
ISSUED ON. MARCH 28, 2009
IMPLEMENTED ON. SEPTEMBER 01, 2009
Issued by. General Administration of Quality Supervision, Inspection and
Quarantine;
Standardization Administration of PRC.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Normative References ... 4
3 Terms and Definitions ... 5
4 Classification ... 7
5 Quality and Hygienic Requirements ... 7
6 Inspection Methods ... 8
7 Inspection Rules ... 9
8 Label and Mark ... 9
9 Package, Storage and Transportation ... 10
Appendix A (Normative) Inspection Methods for Percent of Perfect Kernel,
Percent of Damaged Kernel, and Percent of Heat-Damaged Kernel ... 11
Foreword
The 5.1, 7.1, 8 in this Standard are mandatory, while the rest are recommended.
This Standard replaces GB 1352-1986 Soybean since the implementation date.
The major technical differences between this Standard and GB 1352-1986 are as
follows.
--- Modify the applicable scope of the original standard, the standard applicable
scope after modification is “this Standard is applicable to the purchasing, storing,
transporting, processing and selling of commercial soybean”;
--- Partially modify the soybean classification of the original standard;
--- Adjust the quality indicator items of the original standard; adopt perfect kernel to
confirm the grade;
--- Modify the quality indicator of the standard;
--- Propose the quality indicators for high-oil soybean and high-protein soybean;
--- Increase the judgment rules;
--- Increase label requirements;
--- Increase Appendix A of the standard; thereof it specifies the inspection methods
of the perfect kernel, damaged kernel, and heat-damaged kernel.
The Appendix A of this Standard is the normative.
This Standard was proposed by State Administration of Grain.
This Standard shall be under the jurisdiction of National Technical Committee for
Standardization of Grain and Oil.
Drafting organizations of this Standard. Nanjing University of Finance & Economics,
Heilongjiang Grain and Oil Health Inspection Monitoring Station, and Jilin Province
Gran and Oil Health Inspection Monitoring Station.
Chief drafting staffs of this Standard. Yuan Jian, Ju Xingrong, Song Xiujuan, and Xie
Yuzhen.
The historical editions replaced by this Standard are as follows.
--- GB 1352-1978, GB 1352-1986.
Soybean
1 Scope
This Standard specifies soybean-related terms and definitions, classification, quality
requirements and health requirements, inspection methods, inspection rules, label and
mark, and package, storage and transportation requirements.
This Standard is applicable to purchasing, storing, transporting, processing and selling
commercial soybean.
This Standard is not applicable to the special types of soybeans beyond the provisions
of this Standard.
2 Normative References
The provisions in following documents become the provisions of this Standard through
reference in this Standard. For dated references, the subsequent amendments
(excluding corrigendum) or revisions do not apply to this Standard, however, parties
who reach an agreement based on this Standard are encouraged to study if the latest
versions of these documents are applicable. For undated references, the latest edition
of the referenced document applies.
GB 2715 Hygienic Standard for Grains
GB/T 5490 Inspection of Grain and Oils – General Rules
GB 5491 Inspection of Grain and Oilseeds – Methods for Sampling and Sample
Reduction
GB/T 5492 Inspection of Grain and Oilseeds – Methods for Identification of Colour,
Odour and Taste
GB/T 5493 Inspection of Grain and Oils – Determination of Type Purity and Their
Mixture
GB/T 5494 Inspection of Grain and Oilseeds – Methods for Determination of
Foreign Matter and Unsound Kernels
GB/T 5497 Inspection of Grain and Oilseeds – Methods for Determination of
Moisture Content
GB/T 5511 Cereals and pulses – Determination of the Nitrogen Content and
Calculation of the Crude Protein Content – Kjeldahl Method
GB/T 5512 Inspect of Grain and Oilseeds – Determination of Crude Fat Content
in Grain
GB 7718 General Standards for the Labelling of Prepackaged Foods
GB 13078 Hygienical Standard for Feeds
GB 19641 Hygienic Standard for Oil seeds
3 Terms and Definitions
The following terms and definitions are applicable to this document.
3.1 Perfect Kernel
The particle with intact and normal kernel.
3.2 Immature kernel
The hollow kernel of which the shrinkage occupies one-half and above of the particle
size, or the cotyledon cyan part that occupies one-half and above (except for the
soybean with green kernel); and the particle is significantly different from the normal
kernel.
3.3 Damaged kernel
The soybean kernels that are severely damaged by friction, frostbite, bacterial damage,
mold damage, sprouted kernel, heat damage or other causes.
3.3.1 Insect-bored kernel
The particles that are worm-eaten and hurting the cotyledons.
3.3.2 Spotted kernel
The particle with spots on the particle surface, and hurting the cotyledons.
3.3.3 Sprouted kernel
The particles with buds or young roots breaking through the seed coat, or absorbing
the moisture to expand and un-restored.
3.3.4 Moulded kernel
The particles with mildew generated on the particle surface.
3.3.5 Frost-damaged kernel
The particles with, due to frost-damage, kernel transparent or cotyledons stiff and in
dark-green.
3.3.6 Heat-damaged kernel
The particles with cotyledon discolouration and damage due to the heat.
3.4 Broken kernel
The particle with cotyledon that is broken into a quarter or above of the particle volume.
3.5 Impurities
The non-soybean materials that are still remained in the soybean after passing through
the prescribed sieve and sieve treatment, including the following contents.
3.5.1 Passed sieve material
The material passing through the round-hole sieve with diameter of 3.0mm.
3.5.2 Inorganic impurity
The inorganic substances such as soil, sand, brick and the like.
3.5.3 Organic impurity
The organic substances without use-value, such as soybean particles, different types
of grain particles, and the like.
3.6 Colour, odour
The inherent and comprehensive colour and odour of a batch of soybean.
3.7 Percent of perfect kernels
The mass fraction that perfect kernel accounts for the specimen.
3.8 Percent of damaged kernel
The mass fraction that damaged kernel accounts for the specimen.
3.9 Percent of heat-damaged kernel
The mass fraction that heat-damaged kernel accounts for the specimen.
3.10 High-oil soybean
The soybean of which the crude fat content is not less than 20.0%.
3.11 High-protein soybean
The soybean of which the crude protein content is not less than 40.0%.
4 Classification
According to the skin colour, the soybean can be divided as follows.
4.1 Yellow soybean. the soybean of which the seed coat is yellow or light yellow; the
helium is brown, light brown or dark brown; and kernel is not less than 95%.
4.2 Green soybean. the soybean of which the seed coat is green; and kernel is not
less than 95%. According to the cotyledon colour, it can be divided into green-skin
soybean with green kernel and green-skin soybean with yellow kernel.
4.3 Black soybean. The soybean of which the seed coat is black; and kernel is not
less than 95%. According to the cotyledon colour, it can be divided into black-skin
soybean with green kernel and black-skin soybean with yellow kernel.
4.4 Other soybean. the single-coloured soybean and double-coloured soybean of
which the seed coat is tan, brown, red (if the seed coat is double-coloured, one of the
colour is brown or black; and covers one-half above of the particle surface), etc.
4.5 Mixed soybean. the soybeans that don’t conform to the provisions from 4.1 to 4.4.
5 Quality and Hygienic Requirements
5.1 Quality requirements
5.1.1 The soybean quality indicators shall conform to the provisions of Table 1.
Table 1 -- Soybean Quality Indicator
5.1.2 The high-oil soybean quality indicators shall conform to the p......
Related standard: GB/T 1532-2008    GB/T 5499-2008
Related PDF sample: GB/T 11761-2006    SN/T 0803.6-1999