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GB/T 32729-2016: Dried sage
Status: Valid
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| GB/T 32729-2016 | English | 94 |
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Dried sage
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GB/T 32729-2016
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PDF similar to GB/T 32729-2016
Standard similar to GB/T 32729-2016 GB/T 20903 GB 18187 GB/T 32728 GB/T 32727 Basic data | Standard ID | GB/T 32729-2016 (GB/T32729-2016) | | Description (Translated English) | Dried sage | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X66 | | Classification of International Standard | 67.220.10 | | Word Count Estimation | 5,528 | | Date of Issue | 2016-06-14 | | Date of Implementation | 2017-01-01 | | Quoted Standard | ISO 927; ISO 928; ISO 930; ISO 939; ISO 948; ISO 6571 | | Adopted Standard | ISO 11165-1995, IDT | | Regulation (derived from) | National Standard Announcement No. 8 of 2016 | | 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, test methods, packaging and marking of dried sage (whole or shredded). This standard applies to dry sage quality assessment and trade. | GB/T 32729-2016: Dried sage---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.
Dried sage
ICS 67.220.10
X66
National Standards of People's Republic of China
Dried sage
2016-06-14 release
2017-01-01 Implementation
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
China National Standardization Management Committee released
Foreword
This standard is drafted in accordance with the rules given in GB/T 1.1-2009.
This standard uses the translation method equivalent to ISO 11165..1995 "dry sage specifications".
And the normative reference in this standard international documents are consistent with the relationship between China's documents are as follows.
Methods for sampling spices and condiments (ISO 948. 1980, NEQ) GB/T 12729.2-2008.
GB/T 12729.5-2008 Determination of the content of spices and condiments in foreign matter (ISO 927. 1982, NEQ)
Determination of moisture content of spices and condiments (distillation method) (ISO 939. 1980, NEQ) GB/T 12729.6-2008.
GB/T 12729.7-2008 Determination of total ash content of spices and condiments (ISO 928..1997, NEQ)
GB/T 12729.9-2008 Determination of insoluble ash content of spices and condiments (ISO 930..1997, MOD)
GB/T 30385 Determination of volatile oil content of spices and condiments (ISO 6571..2008, IDT)
This standard has made the following editorial changes.
--- for the name of the dried sage products in China, the standard name to "dry sage."
--- remove the fresh sage flower handle map.
This standard is proposed by the All-China Federation of Supply and Marketing Cooperatives.
This standard is nationalized by the National Standardization Technical Committee for Spice (SAC/TC408).
The drafting of this standard. Nanjing Institute of Wild Plant Comprehensive Utilization.
The drafters of this standard. Zhang Weiming, Chen Shirong.
Dried sage
1 Scope
This standard specifies the technical requirements, test methods, packaging and marking of dried sage (whole or broken leaves).
This standard applies to the quality assessment of dry sage and its trade.
2 normative reference documents
The following documents are indispensable for the application of this document. For dated references, only the dated edition applies to this article
Pieces. For undated references, the latest edition (including all modifications) applies to this document.
ISO 927 Determination of spices and spices of exotic contents (Spicesandcondiments-Determination ofextra-
neousmattercontent)
ISO 928 Determination of total ash content of spices and condiments (Spicesandcondiments-Determinationoftotalash)
ISO 930 Determination of insoluble ash in spices and condiments (Spicesandcondiments-Determinationof
acid-insolubleash
ISO 939 Determination of moisture content of spices and condiments (Distillation) (Spicesandcondiments-Determination of
moisturecontent-Entrainmentmethod
ISO 948 spices and spices sampling method (Spicesandcondiments-Sampling)
ISO 6571 Determination of volatile oil content of spices and condiments (Spicesandcondiments-Determination of
volatileoilcontent)
3 Appearance Description
Salvia spp. (Saliaceae) Salmonae (Salviaofficinalis) collected before flowering, dried by the dry
leaf. Fresh sage leaves are gray, with fluff, leaf profile for the oval shuttle dart, about 2cm ~ 8cm, width of 2cm. Compared with fresh leaves,
The color of dry sage is slightly dim.
4 requirements
4.1 taste and smell
Dry sage has a typical, strong aroma, smell aromatic and slightly bitter.
4.2 no mildew, no pests
Dried sage can not bring live insects, but not mildew or dead insects, macroscopic fragments, rodent debris; if necessary,
Check with magnifying glass, if the magnification is greater than 10 times, should be explained in the inspection report.
4.3 foreign matter
This standard stipulates that all substances (animals, plants and minerals) that are not part of the sage plant are foreign matter.
According to ISO 927, the amount of foreign matter in dry sage should not be greater than 1%, the ratio of broken fruit stem in sage can not be greater than 3%, brown leaf
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