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GB/T 30381-2013: Cassia
Status: Valid
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 30381-2013 | English | 154 |
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Cassia
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GB/T 30381-2013
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Basic data | Standard ID | GB/T 30381-2013 (GB/T30381-2013) | | Description (Translated English) | Cassia | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X66 | | Classification of International Standard | 67.220.10 | | Word Count Estimation | 8,897 | | Quoted Standard | ISO 927; ISO 928; ISO 930; ISO 939; ISO 948; ISO 1208; ISO 2825; ISO 6571 | | Adopted Standard | ISO 6538-1997, IDT | | Regulation (derived from) | National Standards Bulletin 2013 No. 27 | | 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 Chinese cinnamon, Indonesian cinnamon, Vietnamese cinnamon technical requirements, test methods, packaging, marking. This standard applies to Chinese cassia, cinnamon, Indonesia, Vietnam cinnamon quality assessment and trade. | GB/T 30381-2013: Cassia---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.
Cassia
ICS 67.220.10
X66
National Standards of People's Republic of China
Cinnamon
Blume, Cinnamomumburmanii (CGNees) BlumeandCinnamomumloureirii
Nees] -Specification, IDT)
Issued on. 2013-12-31
2014-06-22 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
This standard was drafted in accordance with GB/T 1.1-2009 given rules.
Translation of this standard method identical with ISO 6538.1997 "cinnamon specifications."
Correspondence between the consistency of the standards of international documents and normative references of the following documents.
--- GB/T 12729.2-2008 Spices and condiments sampling method (ISO 948. 1980, NEQ);
--- GB/T 12729.3-2008 Spices and condiments preparing a powder sample analysis (ISO 2825. 1981, MOD) used;
--- GB/T 12729.5-2008 Spices and condiments Determination of extraneous matter content (ISO 927. 1982, NEQ);
Determination --- GB/T 12729.6-2008 Spices and condiments moisture content (distillation) (ISO 939. 1980, NEQ);
--- GB/T 12729.7-2008 Spices and condiments - Determination of total ash (ISO 928.1997, NEQ);
--- GB/T 12729.9-2008 Spices and condiments - Determination of acid insoluble ash (ISO 930.1997, MOD);
--- GB/T 12729.13 Spices and condiments - Determination of dirt (ISO 1208. 1982, MOD).
This standard made the following editorial changes.
--- Cinnamon is consistent with our product name, standard name will be changed to "cinnamon."
The standard proposed by China Federation of Supply and Marketing Cooperatives.
This standard by the national spice Standardization Technical Committee (SAC/TC408) centralized.
This standard was drafted. Nanjing Institute of comprehensive utilization of wild plants, Yulin City Food Co., Ltd. He Xiang source of spices.
The main drafters of this standard. Chen Shirong, Zhang Weiming, Yang Fuming.
Cinnamon
1 Scope
This standard specifies the Chinese cinnamon, Indonesian cinnamon, cinnamon Vietnamese technical requirements, test methods, packaging, labeling.
This standard applies to Chinese cinnamon, Indonesian cinnamon, cinnamon Vietnam quality assessment and trade.
2 Normative references
The following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein
Member. For undated references, the latest edition (including any amendments) applies to this document.
ISO 927 Spices and condiments - Determination of extraneous matter content (Spicesandcondiments-Determinationofextra-
neousmattercontent)
ISO 928 Spices and condiments - Determination of total ash (Spicesandcondiments-Determinationoftotalash)
ISO 930 Spices and condiments - Determination of acid insoluble ash (Spicesandcondiments-Determinationof
acid-insolubleash)
ISO 939 Spices and condiments - Determination of moisture content (distillation) (Spicesandcondiments-Determinationof
moisturecontent-Entrainmentmethod)
ISO 948 Spices and condiments - Sampling methods (Spicesandcondiments-Sampling)
ISO 1208 Spices and condiments - Determination of filth (Spicesandcondiments-Determinationoffilth)
ISO 2825 Spices and condiments - Preparation of analysis of powder samples (Spicesandcondiments-Preparationofa
groundsampleforanalysis)
ISO 6571 Spices and condiments Determination of volatile oil content (distillation) (Spices, condimentsandherbs-Deter-
minationofvolatileoilcontent-Hydrodistilationmethod)
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
Whole barrel wholequil
Slashing the outer skin of ripe shoots skin, washed and dried, rolled into a cylindrical nature of a single volume or multiple volumes.
3.2
Peeling scrapedbark
Mature cinnamon tree twigs outer skin slashing, and then stripping cinnamon.
3.3
Without peeling unscrapedbark
Without slashing mature cinnamon tree twigs outer skin, direct stripping cinnamon.
3.4
Gui broken piece
Harvesting, grading, handling and packaging process generated debris of varying sizes (peeled or not peeled).
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