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GB/T 7901-2018 English PDF

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GB/T 7901-2018: Black pepper
Status: Valid

GB/T 7901: Evolution and historical versions

Standard IDContents [version]USDSTEP2[PDF] delivered inStandard Title (Description)StatusPDF
GB/T 7901-2018English184 Add to Cart 3 days [Need to translate] Black pepper Valid GB/T 7901-2018
GB/T 7901-2008English359 Add to Cart 3 days [Need to translate] Black pepper Obsolete GB/T 7901-2008
GB/T 7901-1987EnglishRFQ ASK 3 days [Need to translate] Black pepper Obsolete GB/T 7901-1987

PDF similar to GB/T 7901-2018


Standard similar to GB/T 7901-2018

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Basic data

Standard ID GB/T 7901-2018 (GB/T7901-2018)
Description (Translated English) Black pepper
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard X66
Classification of International Standard 67.220.10
Word Count Estimation 10,128
Date of Issue 2018-02-06
Date of Implementation 2018-09-01
Issuing agency(ies) State Administration for Market Regulation, China National Standardization Administration

GB/T 7901-2018: Black pepper

---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.
Black pepper ICS 67.220.10 X66 National Standards of People's Republic of China Replacing GB/T 7901-2008 Black pepper [ISO 959-1..1998, Pepper (Pipernigrum L.), wholeorground- 2018-02-06 released 2018-09-01 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 replaces GB/T 7901-2008 "black pepper." This standard compared with GB/T 7901-2008, in addition to editorial changes outside the main Technical differences are as follows. --- Normative references all the original reference standard ISO documents. This standard uses the translation method identical with ISO 959-1..1998 "pepper (whole or powder) Specifications Part 1. black pepper." The documents of our country that are consistent with the corresponding international documents that are normative references in this standard are as follows. Sampling methods for spices and condiments (ISO 948. 1980, NEQ); Spices and condiments - Determination of foreign matter content (ISO 927. 1982, NEQ); --- GB/T 12729.12-2008 spice and condiment Determination of non-volatile ether extract (ISO 1108..1992, NEQ); --- Spices and condiments --- Determination of dirt (ISO 1208. 1982, MOD); --- GB/T 12729.13-2008 Spices and condiments - Determination of volatile oil content (ISO 6571..2008, IDT) GB/T 30385-2013. 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. Zhejiang Medical College, Nanjing Institute of wild plant comprehensive utilization. The main drafters of this standard. Sun Jincai, Zhang Weiming, He Xiong, Chen Shirong, Xiao Shangyue. This standard replaces the standards previously issued as follows. --- GB/T 7901-1987, GB/T 7901-2008. Black pepper

1 Scope

This standard specifies the technical requirements of black pepper (Pipernigrum L.) and black pepper, test methods and packaging, marking. This standard applies to black pepper quality assessment and trade. This standard does not apply to light black pepper.

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 948 Spices and condiments sampling (Spicesandcondiments-Sampling) ISO 1108 Spices and condiments Determination of non-volatile ether extract (Spices and ingredients-Determinationof non-volatileetherextract) ISO 1208 Spices and condiments Determination of contaminants (Spicesandcondiments-Determinationoffilth) ISO 5498 Agricultural products - Determination of crude fiber content - General method (Agriculturalfoodproducts-Determination ofcrudefibrecontent-Generalmethod) pepper, wholeorground-Determinationofpiperinecontent-Spectrophotometricmethod) ISO 6571 spices and condiments Determination of volatile oil content (Spicesandcondiments-Determinationof volatileoilcontent)

3 Terms and definitions

The following terms and definitions apply to this document. 3.1 Exocarp pepper dried fruit. 3.2 Black pepper without any process.

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Question 5: Should I purchase the latest version GB/T 7901-2018?

Answer: Yes. Unless special scenarios such as technical constraints or academic study, you should always prioritize to purchase the latest version GB/T 7901-2018 even if the enforcement date is in future. Complying with the latest version means that, by default, it also complies with all the earlier versions, technically.