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GB/T 34260-2017: Summer savory
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| GB/T 34260-2017 | English | 159 |
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Summer savory
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GB/T 34260-2017
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PDF similar to GB/T 34260-2017
Standard similar to GB/T 34260-2017 GB/T 20903 GB 18187 GB/T 45352 GB/T 34259 Basic data | Standard ID | GB/T 34260-2017 (GB/T34260-2017) | | Description (Translated English) | Summer savory | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X66 | | Word Count Estimation | 8,824 | | 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 34260-2017: Summer 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.
Summer savory
ICS 67.220.10
X66
National Standards of People's Republic of China
Summer fragrant mint
[ISO 7928-2.1991, 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 7928-2.1991 "savory specifications Part 2. Summer savory."
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.
Summer fragrant mint
1 Scope
This standard specifies the summer fragrant mint (foliage, whole or broken leaves) technical requirements, test methods, packaging and labeling.
This standard applies to the quality of summer mint assessment and trade.
This standard does not apply to winter scent (SaturejamontanaL.).
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
Summer mint is an annual annual Labiatae herb (Saturejahortensis L.), the flowers were white or rose. Common forms of goods
The pruning leaves picked before flowering, the most common are whole or broken leaves (see Figure 1).
Branch and leaf length 15cm ~ 30cm, stems were reddish brown. Leaves opposite, was oblong or approximately lanceolate, complete, flat and glandular, leaves
Length 30mm ~ 35mm range, width 3mm ~ 6mm, dark green (see Figure 2).
Figure 1 summer mint flowers
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