|
US$194.00 ยท In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email.
GB/T 30385-2013: Spices and condiments -- Determination of volatile oil content
Status: Valid
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 30385-2013 | English | 194 |
Add to Cart
|
3 days [Need to translate]
|
Spices and condiments -- Determination of volatile oil content
| Valid |
GB/T 30385-2013
|
PDF similar to GB/T 30385-2013
Basic data | Standard ID | GB/T 30385-2013 (GB/T30385-2013) | | Description (Translated English) | Spices and condiments -- Determination of volatile oil content | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X44 | | Classification of International Standard | 67.220.10 | | Word Count Estimation | 10,112 | | Quoted Standard | ISO 939; ISO 948; ISO 2825 | | Adopted Standard | ISO 6571-2008, 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 spices and condiments Determination of volatile oil content. This standard applies to Spices and condiments - Determination of volatile oil content. | GB/T 30385-2013: Spices and condiments -- Determination of volatile oil content---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.
Spices and condiments. Determination of volatile oil content
ICS 67.220.10
X44
National Standards of People's Republic of China
Spices and condiments - Determination of volatile oil content
(ISO 6571.2008, 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 6571.2008 "Spices and condiments - Determination of volatile oil"
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;
Determination --- GB/T 12729.6-2008 Spices and condiments moisture content (distillation) (ISO 939. 1980, NEQ).
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. macro aromatic material (Kunshan) Co., Ltd., Nanjing Institute of comprehensive utilization of wild plants, Zhumadian Shi Sanxiang seasoning
Food company.
The main drafters of this standard. Liaoying Chong, Wuyao Jun, Chen Shirong, Zhang Weiming, Zhang Hui, Han Mingjun.
Spices and condiments - Determination of volatile oil content
1 Scope
This standard specifies the method for determination of spices and condiments in the volatile oil content.
This standard applies to spices and condiments - Determination of volatile oil content.
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 939 Spices and condiments - Determination of moisture content (distillation) (Spicesandcondiments-Determinationof
moisturecontent-Entrainmentmethod)
ISO 948 Spices and condiments - Sampling methods (Spicesandcondiments-Sampling)
ISO 2825 Spices and condiments - Preparation of analysis of powder samples (Spicesandcondiments-Preparationofa
groundsampleforanalysis)
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
Volatile oil content volatileoilcontent
Under this standard conditions by steam distillation out of all substances, per 100g dry sample contained milliliters of representation.
Note. The volatile oil content is expressed as the number of milliliters per 100g bone dry products contain volatile oil.
Principle 4
Sample distilled water suspension, there xylene fraction collected in the graduated tube, after the organic and aqueous layers were separated and the organic phase is read
Volume in ml, calculated after deducting the volume of xylene volatile oil content.
5 Reagents
Reagents were of analytical grade, water is distilled water.
5.1 Xylene
5.2 washing liquid
5.2.1 acetone.
5.2.2 sulfuric acid - potassium dichromate lotion. continued stirring, 1 volume of concentrated sulfuric acid was slowly added to 1 volume of saturated potassium dichromate solution, mixing
After cooling, filtered through a glass funnel.
Note. Do not touch the skin and mucous membranes above lotion.
6 Instruments
Commonly used laboratory instruments, other instruments are as follows.
|