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GB/T 32735-2016: Dried thyme
Status: Valid
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 32735-2016 | English | 114 |
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Dried thyme
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GB/T 32735-2016
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PDF similar to GB/T 32735-2016
Standard similar to GB/T 32735-2016 GB/T 20903 GB 18187 GB/T 32728 GB/T 32727 Basic data | Standard ID | GB/T 32735-2016 (GB/T32735-2016) | | Description (Translated English) | Dried thyme | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X66 | | Classification of International Standard | 67.220.10 | | Word Count Estimation | 6,620 | | 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 6754-1996, 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 thyme (broken leaf). This standard applies to the quality assessment of dried thyme and its trade. | GB/T 32735-2016: Dried thyme---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 thyme
ICS 67.220.10
X66
National Standards of People's Republic of China
Dry thyme
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 6754..1996 "dry thyme 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 30385-2013 Determination of volatile oil content of spices and condiments (ISO 6571..2008, IDT)
This standard has made the following editorial changes.
--- in line with the name of our dry barley products, the standard name to "dry thyme."
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.
Dry thyme
1 Scope
This standard specifies the technical requirements, test methods, packaging and marking of dried thyme.
This standard applies to the quality assessment of dry bales 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 methods (Spicesandcondiments-ampling)
ISO 6571 Determination of volatile oil content of spices and condiments (Spicesandcondiments-Determination of
volatileoilcontent)
3 terms and definitions
The following terms and definitions apply to this document.
3.1
Dried thyme broken leaves driedrubbedthyme
The dry leaves and flowers of the plant Thymusvulgaris L..
4 Description
Thyme is a perennial herb, its leaves are strip, ranging from 1mm ~ 5mm, different origin, dry lily leaf color from the gray
Green to brownish gray, its dry flower color is purple pink to brown pink.
5 request
5.1 taste and smell
Dried thyme should have its unique smell and taste, strong and aromatic degree due to the chemical composition (thymeol, linalool, parsley
Phenol) are slightly different.
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