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GB/T 32734: Evolution and historical versions
| Std ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status |
| GB/T 32734-2026 | English | RFQ |
ASK
|
3 days [Need to translate]
|
Fenugreek
| Valid |
| GB/T 32734-2016 | English | 94 |
Add to Cart
|
3 days [Need to translate]
|
Fenugreek
| Valid |
Basic data
| Standard ID | GB/T 32734-2026 (GB/T32734-2026) |
| Description (Translated English) | Fenugreek |
| Sector / Industry | National Standard (Recommended) |
| Classification of Chinese Standard | B36 |
| Classification of International Standard | 67.220.10 |
| Date of Issue | 2026-03-31 |
| Date of Implementation | 2026-10-01 |
| Older Standard (superseded by this standard) | GB/T 32734-2016 |
| Issuing agency(ies) | State Administration for Market Regulation, Standardization Administration of China |
GB/T 32734-2016: Fenugreek
---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.
Fenugreek
ICS 67.220.10
X66
National Standards of People's Republic of China
Fenugreek
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 6575. 1982 "the whole or grinded gourd bar 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 12729.3-2008 Preparation of powder samples for spices and condiments (ISO 2825. 1981, MOD)
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 12729.11-2008 Determination of spices and condiments cold water soluble extract (ISO 941. 1980, MOD)
Determination of spices and condiments contaminants (ISO 1208. 1982, MOD) GB/T 12729.13-2008
This standard has made the following editorial changes.
--- for the name of China's fenugree product line, the standard name to "fenugreek".
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.
Fenugreek
1 Scope
This standard specifies the technical requirements, test methods, and packaging and marking of fenugreek (whole or powdered).
This standard applies to the quality assessment of fenugreek 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 941 spices and condiments cold water soluble extract determination (Spicesandcondiments-Determination of
coldwater-solubleextract
ISO 948 spices and spices sampling method (Spicesandcondiments-Sampling)
ISO 1208 Determination of spices and condiments (Spicesandcondiments-Determinationoffilth)
ISO 2825 Preparation of powder samples for spices and condiments (Spicesandcondiments-Preparationofa
groundsampleforanalysis
3 request
3.1 Feature Description
The dry and mature seeds of the frigidia herbaceous plants (Frigonellafoenum-gracecum L.) are elliptical to rhombic, with obliquely deep
Ditch, smooth surface, yellow to brown, not black or green, its size and shape with the variety, type and origin of different
difference.
3.2 Odor and taste
3.2.1 new gourd bursa should have a strong, pleasant maple sweet, slightly celery smell.
3.2.2 fenugreek powder should have the taste of starch, bitter taste.
3.2.3 fenugreek may not have smell or unusual taste, smell, not even musty; fenugreek powder may not have rancid taste.
3.3 not mildew, no pests
Fenugreek and fenugreek powder may not be moldy and raw insects, not with live insects, dead insects, visually recognizable insect fragments and rodent residues;
If necessary, can be observed with a magnifying glass, if the magnification magnification is greater than 10 times, should be explained in the inspection report.
