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GB/T 34259-2017 English PDF

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GB/T 34259-2017: Winter savory
Status: Valid
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GB/T 34259-2017English199 Add to Cart 3 days [Need to translate] Winter savory Valid GB/T 34259-2017

PDF similar to GB/T 34259-2017


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Basic data

Standard ID GB/T 34259-2017 (GB/T34259-2017)
Description (Translated English) Winter savory
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard X66
Classification of International Standard 67.220.10
Word Count Estimation 10,188
Date of Issue 2017-09-07
Date of Implementation 2018-04-01
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

GB/T 34259-2017: Winter savory

---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.
Winter savory ICS 67.220.10 X66 National Standards of People's Republic of China Winter mint [ISO 7928-1.1991, Savory-Specification- 2017-09-07 Posted 2018-04-01 implementation General Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China China National Standardization Administration released

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard uses the translation method identical with ISO 7928-1.1991 "savory Specification Part 1. Winter mint." The documents of our country that are consistent with the corresponding international documents that are normative references in this standard are as follows. --- GB/T 12729.3-2008 Preparation of spice and condiment powder samples for analysis (ISO 2825.1981, MOD); Spices and condiments - Determination of foreign matter content (ISO 927.1982, NEQ); Spices and condiments - Determination of moisture content (distillation method) (ISO 939.1980, NEQ); Spices and condiments - Determination of total ash content (ISO 928.1997, NEQ); --- GB/T 12729.9-2008 spice and condiment Determination of acid insoluble ash (ISO 930.1997, MOD); Spices and condiments - Determination of volatile oil content (ISO 6571.2008, IDT). This standard made the following editorial changes. --- Modify the standard name. This standard is proposed by the China Federation of Supply and Marketing Cooperatives. This standard by the National Spice Standardization Technical Committee (SAC/TC408) centralized. This standard was drafted unit. Yancheng Teachers College, Nanjing Institute of wild plant comprehensive utilization. Drafters of this standard. Tang Boping, Zhang Weiming, Chen Shirong. Winter mint

1 Scope

This standard specifies the winter incense mint (foliage, whole or broken leaves) technical requirements, test methods, packaging and signs. This standard applies to winter mint quality assessment and trade. This standard does not apply to Xiaxiang mint (SaturejahortensisL.).

2 Normative references

The following documents for the application of this document is essential. For dated references, only the dated version applies to this article Pieces. For undated references, the latest edition (including all amendments) applies to this document. ISO 927 Spices and condiments Determination of foreign substances (Spices and diments-Determinationofextra- neousmattercontent) ISO 928 Spices and condiments - Determination of total ash (Spices and ingredients - Determinationoftotalash) ISO 930 Spices and condiments Determination of acid-insoluble ash (Spices and components-Determinationof acid-insolubleash ISO 939 Spices and condiments - Determination of moisture content Distillation method (Spicesandcondiments-Determinationof moisturecontent-Entrainmentmethod) ISO 2825 Spices and condiments for the preparation of powder samples (Spices and diments-Preparationofa groundsampleforanalysis) ISO 6571 spices and condiments Determination of volatile oil content (Spicesandcondiments-Determinationof volatileoil)

3 description

Stryjamontana L. is a perennial Labiatae herb with white (pinkish pink) flowers, pink Or purple. The common commodity form is the pruning branch picked before flowering, the most common being the whole or broken leaves (see Figure 1). Branch and leaf length 15cm ~ 30cm, stem light green, has the basic lignification. Leaves hard, similar to the lanceolate, very sharp, narrow corners at the base, the table Flat and shiny surface, the edge of the cilia. Leaf length 15mm ~ 30mm range, width 3mm ~ 5mm, was olive green to dark gray green (see Figure 2). Figure 1 winter incense mint flowers

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