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GB/T 30387-2013: Laurel
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| GB/T 30387-2013 | English | 114 |
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GB/T 30387-2013
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Basic data | Standard ID | GB/T 30387-2013 (GB/T30387-2013) | | Description (Translated English) | Laurel | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X66 | | Classification of International Standard | 67.220.10 | | Word Count Estimation | 6,690 | | Quoted Standard | ISO 927; ISO 928; ISO 930; ISO 939; ISO 948; ISO 2825; ISO 5498; ISO 6571 | | Adopted Standard | ISO 6576-2004, 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 bay leaves (whole or crushed leaves) technical requirements, test methods, packaging, marking. This standard applies to the quality of bay leaves (whole or crushed leaves) assessment of its trade. | GB/T 30387-2013: Laurel---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.
Laurel
ICS 67.220.10
X66
National Standards of People's Republic of China
Bay leaf
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.
This standard is identical with ISO 6576 Translation Method.2004 "Specification bay leaves."
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).
This standard made the following editorial changes.
--- Bay leaves to be consistent with our product name, standard name will be changed to "bay leaf."
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.
The main drafters of this standard. Chen Shirong, Zhang Weiming.
Bay leaf
1 Scope
This standard specifies the bay leaves (whole or broken leaves) the technical requirements, test methods, packaging, labeling.
This standard applies to the quality of bay leaves (whole or broken leaves) Evaluation 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 2825 Spices and condiments - Preparation of analysis of powder samples (Spicesandcondiments-Preparationofa
groundsampleforanalysis)
ISO 5498 agri-food Determination of crude fiber content - General method (Agriculturalfoodproducts-Determination
ofcrudefibrecontent-Generalmethod)
ISO 6571 Spices and condiments Determination of volatile oil content (distillation) (Spices, condimentsandherbs-Deter-
minationofvolatileoilcontent-Hydrodistilationmethod)
3 Requirements
3.1 Description
Laurel leaves LaurusnobilisL. Of dry leaves, oval, top tip (or obtuse), petiole short, wavy edge, leaf green (sometimes yellow
Color), on the back of light color, leaf length 25mm ~ 100mm, width of 20mm ~ 45mm. Ye Guangliang dry soft, visible veins, dim the back, veins
More obvious.
3.2 smell, taste
Bay leaves taste slightly bitter, slightly spicy, gives off when rubbed pleasant, strong, fresh scent. Bay leaves can not smell, and more
Can not moldy.
3.3 no insects, no mildew
The residue was dead insects with a bay leaf can not live insects can not mildew, but can not be seen with the naked eye, insect debris and dead rodents, if necessary
With a magnifying glass, when more than 10-fold magnification, shall be stated in the inspection report.
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