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GB/T 22443-2018

Chinese Standard: 'GB/T 22443-2018'
Standard IDContents [version]USDSTEP2[PDF] delivered inStandard Title (Description)StatusRelated Standard
GB/T 22443-2018English179 Add to Cart Days<=3 Essential oil of rose, Chinese Kushui type (Rosa sertata × Rosa rugosa) Valid GB/T 22443-2018
GB/T 22443-2018Chinese19 Add to Cart <=1-day [PDF from Chinese Authority, or Standard Committee, or Publishing House]  

   

BASIC DATA
Standard ID GB/T 22443-2018 (GB/T22443-2018)
Description (Translated English) Essential oil of rose, Chinese Kushui type(Rosa sertata��Rosa rugosa)
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard Y41
Classification of International Standard 71.100.60
Word Count Estimation 10,194
Date of Issue 2018-02-06
Date of Implementation 2018-09-01
Drafting Organization People Republic of China Gansu Exit Inspection and Quarantine, Shanghai Institute of spices, Gansu Province Yongdeng Rose Industry Association
Administrative Organization National flavor cosmetics cosmetics Standardization Technical Committee (SAC/TC 257)
Proposing organization China National Light Industry Council
Issuing agency(ies) People's Republic of China General Administration of Quality Supervision, Inspection and Quarantine, China National Standardization Administration

GB/T 22443-2018
Essential oil of rose, Chinese Kushui type (Rosa sertata × Rosa rugosa)
ICS 71.100.60
Y41
National Standards of People's Republic of China
Replacing GB/T 22443-2008
Chinese bittersweet rose oil
(ISO 25157..2013, MOD)
2018-02-06 released
2018-09-01 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 22443-2008 "Chinese bitter water rose (refined) oil."
This standard compared with GB/T 22443-2008, the main technical changes are as follows.
--- The standard name changed from "Chinese bitter rose (refined) oil" to "Chinese bitter rose oil";
--- Color from "light yellow to light yellow clear liquid" changed to "light yellow to yellow-brown liquid, and sometimes crystallization" (see 4.1,.2008
Version 4.1);
--- The aroma is changed from "Rich rose fragrance with Chinese bitter rose" to "Rich rose fragrance" (see 4.2,.2008 version 4.2);
--- Relative density from "0.856 ~ 0.900" to "0.880 ~ 0.930" (see 4.3,.2008 edition 4.3);
--- Refractive index changed from "1.4600 ~ 1.4730" to "1.4680 ~ 1.4798" (see 4.4,.2008 version 4.4);
--- Optical rotation from "-12 ° ~ -5 °" to "-10.3 ° ~ -0.5 °" (see 4.5,.2008 edition 4.5);
--- Frozen point from "10 ℃ ~ 15 ℃" to "11 ℃ ~ 14 ℃" (see 4.6,.2008 version 4.6);
--- Ester value from "16 ~ 26" to "18 ~ 24" (see 4.7,.2008 edition 4.7);
--- Modify the content of the characteristic components (see Table 1,.2008 edition of Table 1);
--- Modify the representative and characteristic component content range (see Appendix B,.2008 edition of Appendix B).
This standard uses the redrafted law to amend the use of ISO 25157..2013 "China bitter rose oil."
This standard compared with ISO 25157..2013, except for editorial changes the main differences are as follows.
--- Remove the ISO 25157..2013 sampling method;
--- ISO 279 to GB/T 11540;
--- ISO 280 to GB/T 14454.4;
--- Change ISO 592 to GB/T 14454.5;
--- Change ISO 709 to GB/T 14455.6;
--- Change ISO 1041 to GB/T 14454.7;
--- Gas chromatographic images were changed to feature components and Chinese bittersweet rose oil representative and characteristic component content range, citronella
The alcohol content was changed from "40.0% ~ 50.0%" to "38.0% ~ 50.0%" (see Table 1 and Appendix B).
--- Increasing the inspection rules;
--- The signs, packaging, transportation, storage and shelf life of the specific provisions.
This standard also made the following editorial changes.
--- ISO 25157..2013 Table 1 chromatographic image was changed to Appendix B, and select the three components as a characteristic component into Table 1.
This standard proposed by the China Light Industry Federation.
This standard by the National Spice cosmetics Standardization Technical Committee (SAC/TC257) centralized.
This standard was drafted. People's Republic of China Gansu Exit Inspection and Quarantine, Shanghai Institute of spices, Gansu Province Yongdeng County rose line
Industry Association.
The main drafters of this standard. around, Liu Hongwei, Zhou Xiaoping, Jinqi Zhang, Xu Yi, save the ceremony, Zhang Yaheng.
This standard replaces the standards previously issued as follows.
--- GB/T 22443-2008.
Chinese bittersweet rose oil
1 Scope
This standard specifies the requirements of Chinese bittersweet rose oil, test methods, inspection rules and signs, packaging, transportation, storage and shelf life.
This standard applies to China's bitter water rose oil (Rosasertata × Rosarugosa) quality analysis.
2 Normative references
The following documents for the application of this document is essential. For dated references, only the dated version applies to this article
Pieces. For undated references, the latest edition (including all amendments) applies to this document.
GB/T 11538-2006 Essential oil capillary column gas chromatography general method (ISO 7609. 1985, IDT)
GB/T 11540 Determination of the relative density of spices (GB/T 11540-2008, ISO 279..1998, MOD)
GB/T 14454.2 spice aroma assessment method
GB/T 14454.4 spice refractive index (GB/T 14454.4-2008, ISO 280..1998, MOD)
GB/T 14454.5 Determination of optical rotation (GB/T 14454.5-2008, ISO 592..1998, MOD)
GB/T 14454.7 Determination of spice freezing point (GB/T 14454.7-2008, ISO 1041. 1973, MOD)
GB/T 14455.6 Determination of perfume esters or ester content (GB/T 14455.6-2008, ISO 709..2001, MOD)
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Chinese bitter rose essential oil essentialoilofrose, ChineseKushuitype
Essential oils extracted from flowers and buds of Chinese Rosselrtata × Rosarugosa by steam distillation.
4 requirements
4.1 Color. light yellow to yellow-brown liquid, and sometimes crystallization.
4.2 Aroma. rich rose fragrance.
4.3 Relative density (20 ℃/20 ℃). 0.880 ~ 0.930.
4.4 Refractive index (20 ℃). 1.4680 ~ 1.4798.
4.5 Optical rotation (20 ℃). - 10.3 ° ~ -0.5 °.
4.6 Freezing point. 11 ℃ ~ 14 ℃.
4.7 Ester value. 18 ~ 24.
4.8 Characteristics Component content (GC). See Table 1.
Related standard:   GB/T 37542-2019  GB/T 21171-2018
Related PDF sample:   GB/T 21171-2018  GB/T 22731-2017
   
 
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