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GB/T 22306-2008: Coriandrum sativum L.
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Coriandrum sativum L.
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GB/T 22306-2008
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Basic data | Standard ID | GB/T 22306-2008 (GB/T22306-2008) | | Description (Translated English) | Coriandrum sativum L. | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | B36 | | Classification of International Standard | 67.220.10 | | Word Count Estimation | 6,688 | | Date of Issue | 2008-08-01 | | Date of Implementation | 2008-11-01 | | Quoted Standard | GB/T 12729.2; GB/T 12729.3; GB/T 12729.6; GB/T 12729.7; GB/T 12729.9; GB/T 12729.13; ISO 6571 | | Adopted Standard | ISO 2255-1996, IDT | | Regulation (derived from) | National Standard Approval Announcement 2008 No.14 (Total No.127) | | 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 | | Summary | This standard specifies the technical requirements and coriander appropriate storage conditions. This standard applies to coriander quality assessment and trade. | GB/T 22306-2008: Coriandrum sativum L.---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.
Coriandrum sativum L.
ICS 67.220.10
B36
National Standards of People's Republic of China
GB/T 22306-2008/ISO 2255.1996
Coriander
ground (powdered) -Specification, IDT)
Posted 2008-08-01
2008-11-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
This standard is identical with ISO 2255.1996 "coriander (whole or powder) Specification" (in English). This standard is equivalent translation
ISO 2255.1996.
For ease of use, this standard made the following editorial changes.
a) "this International Standard" be replaced by this standard;
b) use a decimal point instead of a decimal comma ",". ",";
c) The ISO 2255.1996 in Chapters 3 and 4 combined cost criteria in Chapter 3;
d) The ISO 2255.1996 4.3 4.4 and 3.3 standard consolidation costs.
This standard is proposed and managed by China Federation of Supply and Marketing Cooperatives.
This standard was drafted. China Federation of Supply and Marketing Cooperatives Nanjing Institute of comprehensive utilization of wild plants.
The main drafters of this standard. Chen Shirong, Zhang Weiming.
GB/T 22306-2008/ISO 2255.1996
Coriander
1 Scope
This standard applies to coriander quality assessment and trade.
2 Normative references
The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent
Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research
Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard.
GB/T 12729.2 Spices and condiments sampling method (GB/T 12729.2-2008, ISO 948. 1980, NEQ)
GB/T 12729.5 Spices and condiments Determination of extraneous matter content (GB/T 12729.5-2008, ISO 927. 1982,
NEQ)
GB/T 12729.6 Determination of spices and condiments moisture content (distillation) (GB/T 12729.6-2008, ISO 939.
1980, NEQ)
GB/T 12729.7 Spices and condiments - Determination of total ash (GB/T 12729.7-2008, ISO 928.1997, NEQ)
GB/T 12729.9 Spices and condiments - Determination of acid insoluble ash (GB/T 12729.9-2008, ISO 930.1997,
MOD)
GB/T 12729.13 Spices and condiments - Determination of filth (GB/T 12729.13-2008, ISO 1208. 1982, MOD)
ISO 6571 Spices, condiments and herbs - Determination of volatile oil content (distillation)
3 Requirements
3.1 rating
According to foreign objects, cracking and breakage, bleaching, immature, abnormal content of moth-eaten fruit grading, whole coriander can be divided into primary, secondary and tertiary
Three levels.
3.2 Classification whole coriander
Based on volatile oil content, whole coriander can be divided into two categories A, B.
3.3 Appearance and sensory characteristics
6mm.
Whole coriander or coriander powder should have a special flavor and spices unique flavor, without musty. Coriander must be free of live insects, dead insects, Queensland
Insect limbs and their droppings.
Coriander powder in accordance with the provisions of dirt determination execution GB/T 12729.13 of.
3.4 FOD
All substances other than coriander, including animals, plants and minerals are considered extraneous matter.
Measured by the method of GB/T 12729.5 specified, whole coriander foreign objects must not exceed specified in Table 1.
GB/T 22306-2008/ISO 2255.1996
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