GB 1352-2023_English: PDF (GB1352-2023)
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Soya bean
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GB 1352-2023
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Standards related to: GB 1352-2023
| Standard ID | GB 1352-2023 (GB1352-2023) | | Description (Translated English) | Soya bean | | Sector / Industry | National Standard | | Classification of Chinese Standard | B23 | | Classification of International Standard | 67.060 | | Word Count Estimation | 10,178 | | Date of Issue | 2023-05-23 | | Date of Implementation | 2023-12-01 | | Older Standard (superseded by this standard) | GB 1352-2009 | | Administrative Organization | National Grain and Material Reserve Bureau | | Proposing organization | National Grain and Material Reserve Bureau | | Issuing agency(ies) | State Administration for Market Regulation, National Standardization Management Committee | GB 1352-2023
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.060
CCS B 23
GB 1352-2023
Replacing GB 1352-2009
Soya bean
大豆
ISSUED ON: MAY 23, 2023
IMPLEMENTED ON: DECEMBER 01, 2023
Issued by: State Administration for Market Regulation;
Standardization Administration of the People’s Republic of China.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Normative references ... 4
3 Terms and definitions ... 4
4 Categories ... 7
5 Quality requirements ... 8
6 Inspection methods ... 9
7 Inspection rules ... 10
8 Labeling ... 10
9 Packaging, storage, and transportation ... 11
Annex A (normative) Inspection methods for percent of sound kernel, percent of
damaged kernel and percent of heat-damaged kernel ... 12
Soya beans
1 Scope
This document specifies the terms and definitions, categories, quality requirements,
inspection methods, inspection rules, labeling, packaging, storage, and transportation
requirements for soya beans.
This document applies to the acquisition, storage, transportation, processing, and sale
of commercial soya beans.
2 Normative references
The following referenced documents are indispensable for the application of this
document. For dated references, only the edition cited applies. For undated references,
the latest edition of the referenced document (including any amendments) applies.
GB/T 191 Packaging - Pictorial marking for handling of goods
GB 5009.3 National food safety standard - Determination of moisture in food
GB 5009.5 National food safety standard - Determination of protein in food
GB 5009.6-2016 National food safety standard - Determination of fat in food
GB/T 5490 Inspection of grain and oils - General rules
GB/T 5491 Inspection of grain and oilseeds - Methods for sampling and sample
reduction
GB/T 5492 Inspection of grain and oils - Identification of colour, odour and taste of
grain and oilseeds
GB/T 5493 Inspection of grain and oils - Determination of type purity and their
mixture
GB/T 5494 Inspection of grain and oils - Determination of foreign matter and
unsound kernels of grain and oilseeds
3 Terms and definitions
For the purpose of this document, the following terms and definitions apply.
3.1
3.4.5
frost-damaged kernel
Kernels that have been damaged by freezing, have transparent kernels or stiff and dark
green cotyledons.
3.4.6
heat-damaged kernel
Kernels of which the cotyledons have significant discoloration and damage due to heat.
3.5
impurities; useless material
Non-soya-bean materials that remain in the sample after passing through the specified
sieve layer and sieving.
NOTE: Including screenings, inorganic impurities, and organic impurities.
3.5.1
screenings; fines
Materials that pass through a 3.0 mm diameter round-hole sieve.
3.5.2
inorganic impurities
Soil, sand, bricks, and other inorganic materials.
3.5.3
organic impurities
Soya bean kernels that have no use value, different types of grains, and other organic
materials.
3.6
percent of sound kernel
The mass fraction of sound kernels in the sample.
3.7
percent of damaged kernel
The mass fraction of damaged kernels in the sample.
3.8
percent of heat-damaged kernel
The mass fraction of heat-damaged kernels in the sample.
3.9
high-oil soya bean
Soya beans of which the fat content is not less than 20.0 % (on a dry basis).
3.10
high-protein soya bean
Soya beans of which the protein content is not less than 40.0 % (on a dry basis).
4 Categories
Soya beans can be divided into the following categories according to the color of seed
coat.
a) Yellow soya beans: soya beans of which the seed coat is yellow or light yellow,
the hilum color is yellowish brown, light brown, or dark brown, and the kernel
content is not less than 95 %.
b) Green soya beans: soya beans of which the seed coat is green and the kernel
content is not less than 95 %. According to the color of its cotyledons, it is divided
into two types: green-coat green-cotyledon soya beans and green-coat yellow-
cotyledon soya beans.
c) Black soya beans: soya beans of which the seed coat is black and the kernel
content is not less than 95 %. According to the color of its cotyledons, it is divided
into two types: black-coat green-cotyledon soya beans and black-coat yellow-
cotyledon soya beans.
d) Other soya beans: soya beans of which the seed coat is single-color such as dark
brown, light brown, red, etc. or bi-color (the seed coat has two colors, one of
which is light brown or black, and covers one-half or more of the kernel surface),
and the kernel content is not less than 95 %.
e) Mixed soya beans: soya beans that do not meet the requirements of a), b), c), and
d).
6.10 Determination of fat content: implement in accordance with the first method
specified in GB 5009.6-2016. The test results are calculated according to formula (2):
where:
Xo, dry basis - the fat content in the sample, in grams per hundred grams (g/100 g, on a
dry basis);
Xo - the fat content in the sample, calculated according to GB 5009.6, in grams per
hundred grams (g/100 g);
W - the moisture content in the sample, in grams per hundred grams (g/100 g).
7 Inspection rules
7.1 The general rules for inspection shall be implemented in accordance with GB/T
5490.
7.2 The inspection batch shall be soya beans of the same category, origin, harvest year,
transportation unit and storage unit.
7.3 Soya beans are graded based on the percent of sound kernel. Other indicators are
implemented in accordance with relevant national regulations.
7.4 High-oil soya beans are graded according to fat content. If the fat content is lower
than the minimum grade, they are not classified as high-oil soya beans. Other indicators
are implemented in accordance with relevant national regulations.
7.5 High-protein soya beans are graded according to protein content. If the protein
content is lower than the minimum grade, they are not classified as high-protein soya
beans. Other indicators are implemented in accordance with relevant national
regulations.
8 Labeling
8.1 It shall indicate the name, category, grade, origin, and harvest year of the product
on the packaging or accompanying documents.
8.2 The labeling of prepackaged soya beans shall comply with relevant national
standards.
8.3 The packaging, storage, and transportation markings of the outer packaging shall
comply with the requirements of GB/T 191.
Xo, dry basis
Annex A
(normative)
Inspection methods for percent of sound kernel, percent of damaged kernel and
percent of heat-damaged kernel
A.1 Instruments and apparatus
A.1.1 Balance, sensitivity 0.01 g.
A.1.2 Grain sieves.
A.1.3 Sample dividing machine and sample dividing plate.
A.1.4 Analysis plates, small dishes, tweezers, etc.
A.2 Operation method
TAKE 500 g (m1) of the sample according to GB/T 5491; SIEVE it twice according to
the method specified in GB/T 5494; then PICK OUT the large impurities on the sieve
and fines; WEIGH them together (m2). From the sample that has been tested for large
impurities, WEIGH 100 g (m3) of the sample; POUR it into the analysis plate; PICK
OUT the impurities (m4), damaged kernels (m5), immature kernels, and broken kernels
(m6); WEIGH them. PICK OUT the heat-damaged kernels individually (if necessary,
peel off the coat and observe whether the color of the cotyledons has changed) and
WEIGH (m7).
A.3 Result calculation
A.3.1 The percent of sound kernel is calculated according to formula (A.1):
where:
X1 - the percent of sound kernel, %;
m2 - the mass of impurities in the large sample, in grams (g);
m1 - the mass of large sample, in grams (g);
m3 - the mass of small sample, in grams (g);
m4 - the mass of impurities in the small sample, in grams (g);
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