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GB/T 21725-2017 English PDF

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GB/T 21725-2017: Natural spices -- Classification
Status: Valid

GB/T 21725: Evolution and historical versions

Standard IDContents [version]USDSTEP2[PDF] delivered inStandard Title (Description)StatusPDF
GB/T 21725-2017English119 Add to Cart 3 days [Need to translate] Natural spices -- Classification Valid GB/T 21725-2017
GB/T 21725-2008English239 Add to Cart 3 days [Need to translate] Natural spices -- Classification Obsolete GB/T 21725-2008

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Basic data

Standard ID GB/T 21725-2017 (GB/T21725-2017)
Description (Translated English) Natural spices -- Classification
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard X66
Classification of International Standard 67.220.10
Word Count Estimation 6,674
Date of Issue 2017-11-01
Date of Implementation 2018-05-01
Older Standard (superseded by this standard) GB/T 21725-2008
Regulation (derived from) National Standard Announcement 2017 No. 29
Issuing agency(ies) General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China

GB/T 21725-2017: Natural spices -- Classification

---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.
Natural spices-Classification ICS 67.220.10 X66 National Standards of People's Republic of China Replacing GB/T 21725-2008 Natural spices classification Posted.2017-11-01 2018-05-01 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 21725-2008 "natural spices classification." This standard compared with GB/T 21725-2008, in addition to editing The main technical differences outside the amendment are as follows. --- Removed "poppy" varieties; saffron number from E30 to E29 (see Table 3,.2008 edition of Table 3); --- The total number of varieties from 68 to 67 species; --- Number table to increase the "use of parts" column (see Table 1 ~ Table 3). 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 unit. Nanjing Institute of wild plant comprehensive utilization. The main drafters of this standard. Chen Shirong, Zhang Weiming. This standard replaces the standards previously issued as. --- GB/T 21725-2008. Natural spices classification

1 Scope

This standard specifies the classification of natural spices, classification principles. This standard applies to the production of natural spices, scientific research, teaching, trade, inspection and other related fields.

2 Terms and definitions

The following terms and definitions apply to this document. 2.1 Natural spice naturalspices Can be used directly with natural, floral, flavoring, flavoring plant fruit, seeds, flowers, roots, stems, leaves, skin or whole plants and other natural plant product. 2.2 Luzhou flavor natural spice strongfragrancespices Incense as the main taste characteristics, mostly aromatic ingredients, no pungent, spicy and other irritating odor of natural spices products. 2.3 Spicy natural spice pungentspices To Xin, spicy and other strong irritating odor as the main features of the taste, most of the ingredients are sulfur or amide compounds of natural spices product. 2.4 Light natural spice elegantspices To peace and light, gentle and gentle as the main flavor characteristics, no pungent spicy and other natural spices products.

3 classification principle

3.1 According to the characteristics of natural spicy flavor, it will be divided into Luzhou natural spices, spicy natural spices and light natural spices Three categories, respectively, the letters "S" "P" "E" said written in front of the serial number. 3.2 According to the major categories were prepared number table, the number table are based on the general name of Chinese spice products Chinese strokes choreography order, each natural incense Prepare a number for the material, and compile the Chinese name, English name, botanical name and use place of the natural spice for inspection.

4 natural spice classification number table

4.1 Luzhou-based natural spices classification code Table 1 gives the Luzhou-based natural spice classification code.

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