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GB/T 45302-2025: Black caraway and blond caraway
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Black caraway and blond caraway
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GB/T 45302-2025
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Basic data | Standard ID | GB/T 45302-2025 (GB/T45302-2025) | | Description (Translated English) | Black caraway and blond caraway | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | B36 | | Classification of International Standard | 67.220.10 | | Word Count Estimation | 6,645 | | Date of Issue | 2025-02-28 | | Date of Implementation | 2025-09-01 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 45302-2025: Black caraway and blond caraway---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.
GB/T 45302-2025 English version. Black caraway and blond caraway
ICS 67.220.10
CCSB36
National Standard of the People's Republic of China
Black and Golden Caraway
Released on 2025-02-28
2025-09-01 Implementation
State Administration for Market Regulation
The National Standardization Administration issued
Foreword
This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1.Structure and drafting rules for standardization documents"
Drafting.
This document modifies ISO 5561.1990 "Black and golden caraway seeds, whole specifications".
This document has the following structural adjustments compared to ISO 5561.1990.
--- Added a chapter "Terms and Definitions", and the subsequent chapters are postponed accordingly;
--- Chapter 4 corresponds to 3.1 of ISO 5561.1990;
--- Chapter 5 corresponds to 3.2~3.5 in ISO 5561.1990;
--- Merge the notes to Table 1 in ISO 5561.1990 into the description in Chapter 7;
--- Chapter 8 corresponds to Chapter 6 and Appendix A of ISO 5561.1990, of which 8.1 and 8.2 correspond to Chapter 6 and Appendix A of ISO 5561.1990
6.1, 6.2 and 8.3 correspond to Appendix A of ISO 5561.1990.
The technical differences between this document and ISO 5561.1990 and their reasons are as follows.
--- The caraway fruit diagram in Chapter 3 of ISO 5561.1990 (see Figure 1 of ISO 5561.1990) has been deleted to comply with the
The actual usage needs of our country;
--- ISO 927 (see 5.3) is replaced by the normative reference GB/T 12729.5, and GB 5009.3,
GB 5009.4 and GB/T 30385 replaced ISO 939, ISO 928 and ISO 930, ISO 6571 (see 5.4) respectively.
GB/T 12729.2 replaces ISO 948 (see Chapter 6), and GB/T 12729.3 replaces
ISO 2825 (see Chapter 7) to adapt to my country's technical conditions and increase operability;
--- Changed the test method, changed the units of moisture, total ash and acid insoluble ash (see Table 1, ISO 5561.1990
1) to adapt to my country's technical documents;
--- Changed the marking requirements for "other information required by the buyer" and "standard number of the product" in "Marking" (see 8.2,
ISO 5561.1990, 6.2) to meet the actual use requirements of this product mark;
--- Changed the relevant description of "storage and transportation" (see 8.3.3, A.3 of ISO 5561.1990) to meet the storage and transportation requirements of this product
actual needs.
The following editorial changes were made to this document.
--- To coordinate with the existing standard, the name of the standard is changed to "Black Caraway and Golden Caraway";
--- Changed the expression of "Scope" and deleted the expression related to Appendix A in "Scope";
--- Change the title “Chemical requirements” in 3.5 of ISO 5561.1990 to “Physical and chemical indicators”;
--- Change the title of Chapter 6 in ISO 5561.1990 “Packaging and marking” to “Packaging, marking, storage and transport”.
Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents.
This document was proposed by the China Federation of Supply and Marketing Cooperatives.
This document is under the jurisdiction of the National Spices and Flavors Standardization Technical Committee (SAC/TC408).
This document was drafted by. Nanjing Wild Plant Comprehensive Utilization Research Institute of China National Supply and Marketing Cooperatives, Yangzhou University, Shandong Pangda Food
Co., Ltd., Changzhou Changjian Yinuo Food Testing Center Co., Ltd., Jiangsu Physical and Chemical Testing Center, Jiangsu Hongfeng Fruit and Vegetable Food Co., Ltd.,
Jiangsu Productivity Promotion Center.
The main drafters of this document are. Fu Lei, Zhang Fenglun, Hu Weicheng, Chen Yuanzhi, Gao Hong, Pang Xuemin, Hou Beiwei, Wu Liangliang, Yao Zhengying, Xu Feifan,
Lin Qunying.
Black and Golden Caraway
1 Scope
This document specifies the product description, quality requirements and
It also describes the requirements for packaging, labeling, storage and transportation, and the sampling and inspection methods.
This document applies to the processing, production, circulation and trade of black caraway and golden caraway products.
This document does not apply to Carumbulbocastanum.
NOTE. When the term "caraway" is used alone in this document, it is intended to apply to both black caraway and golden caraway without distinction.
2 Normative references
The contents of the following documents constitute essential clauses of this document through normative references in this document.
For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies to
This document.
GB 5009.3 National Food Safety Standard Determination of Water Content in Food
GB 5009.4 National food safety standard Determination of ash content in foods
GB/T 12729.2 Sampling methods for spices and condiments
GB/T 12729.3 Preparation of powder samples for analysis of spices and condiments (GB/T 12729.3-2020, ISO 2825.
1981,MOD)
GB/T 12729.5 Determination of foreign matter content in spices and condiments (GB/T 12729.5-2020, ISO 927.1982,
MOD)
GB/T 30385 Spices and condiments - Determination of volatile oil content (GB/T 30385-2013, ISO 6571.2008, IDT)
3 Terms and definitions
There are no terms or definitions that require definition in this document.
4 Description
4.1 Two-year-old black caraway fruit
The black caraway fruit is composed of nearly mature caraway schizocarps. After drying, the fruit separates into two schizocarps, and the fruit is 4mm long.
6mm, sickle-shaped. In the longitudinal direction, they have 5 light yellow to ochre ribs, and the surface of the ribs is brown.
4.2 Annual golden caraway fruit
The berries of golden caraway have similar characteristics to those of black caraway, but are slightly larger and lighter in color.
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