| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GH/T 1281-2020 | English | RFQ |
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(Spice Standard System Table)
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GH/T 1281-2020
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Standard similar to GH/T 1281-2020
Basic data | Standard ID | GH/T 1281-2020 (GH/T1281-2020) | | Description (Translated English) | (Spice Standard System Table) | | Sector / Industry | Supply and Marketing Cooperatives Industry Standard (Recommended) | | Date of Issue | 2020-06-04 | | Date of Implementation | 2020-09-01 | | Regulation (derived from) | Industry Standard Information Service Platform (2020.07.22) | | Issuing agency(ies) | All-China Federation of Supply and Marketing Cooperatives | GHT1281-2020: (Spice Standard System Table)---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.
Systematic diagrams of spice standards
ICS 67.220.10
X 66
GH
Industry Standards for Supply and Marketing Cooperation of the People's Republic of China
Spice Standard System Table
2020-06-04 release
2020-09-01 Implementation
Released by China National Supply and Marketing Cooperatives
Foreword
This standard was drafted in accordance with GB/T 1.1-2009.
This standard was proposed by the All-China Federation of Supply and Marketing Cooperatives.
This standard is under the jurisdiction of the National Spice Standardization Technical Committee (SAC/TC 408).
Drafting organization of this standard. All-China Federation of Supply and Marketing Cooperatives Nanjing Institute of Comprehensive Utilization of Wild Plants.
The main drafters of this standard. Wang Songjun, Zhang Weiming, Chen Shirong.
Spice Standard System Table
1 Scope
This standard specifies the levels, block diagrams and standard schedules of the standard system of spices.
This standard applies to the standardization of spices.
2 Spice standard system table
2.1 Summarize the current, under-research and to-be-developed standards, divide the level of the standard system, and form a block diagram of the standard system surface hierarchy.
2.2 The standard system table includes two layers. the first layer is the general standards for spices (basic, quality, method, logistics, etc.), and the second layer is the spices
General standards (quality, method, management, etc.).
2.3 The block diagram of the standard system surface hierarchy (Figure 1).
2.4 A detailed list of standards for each level (Table 1~Table 7), among which the standards with standard numbers are issued and implemented standards, and those without standard numbers are under research or
The proposed standard.
2.5 Standard statistical tables for each level (Table 8).
Remarks
1 Names of Spices and Seasonings GB/T 12729.1-2008 National Standard Modification ISO 676.1995 has been released
2 Vanilla vocabulary GB/T 22268-2008 national standard equivalent to ISO 3493.1999 has been released
3 Classification of Natural Spices GB/T 21725-2017 National Standard - - Published
Environmental conditions of the production area of pollution-free food spices
4 Determination of spice and condiment contamination GB/T 12729.13-2008 National standard revision ISO 1208.1982 has been released
5 Sampling method for spices and condiments GB/T 12729.2-2008 National standard revision ISO 948.1980 has been released
Spices and seasoning powders for analysis
Sample preparation
GB/T 12729.3-2008 National Standard Modification ISO 2825.1981 has been released
Spices and seasonings finely ground
Determination (hand sieve method)
GB/T 12729.4-2008 National Standard Modification ISO 3588.1977 has been released
Spices and condiments foreign matter content
Determination of
GB/T 12729.5-2008 National Standard Modification ISO 927.1982 has been released
General technical rules for spices and condiments
GB/T 15691-2008 National Standard - - Published
Determination of turmeric tinting power by spectrophotometry
GB/T 22269-2008 national standard equivalent to ISO 5566.1982 has been released
Ginger and its oleoresin main stimulating ingredients
HPLC method
GB/T 22293-2008 National standard equivalent to ISO 13685.1997 has been released
Total content of natural coloring substances in chili powder
Determination of
GB/T 22299-2008 National standard equivalent to ISO 7541.1989 has been released
13 Saffron Part 2.Test method GB/T 22324.2-2017 National standard equivalent to ISO 3632-2.2010 has been released
Green coffee smell and visual inspection and
Determination of impurities and defects
GB/T 15033-2009 National Standard - - Published
15 Determination of Pepper Essential Oil Content GB/T 17527-2009 National Standard - - Published
16 Determination of Piperine Content GB/T 17528-2009 National Standard - - Published
Spices and seasoning volatile oil content
Determination of
GB/T 30385-2013 national standard equivalent to ISO 6571.2008 has been released
Capsicum and its oleoresin total capsaicin content
High performance liquid chromatography
GB/T 30388-2013 National standard equivalent to ISO 7543-2.1993 has been released
Capsicum and its oleoresin total capsaicin content
Spectrophotometric method
GB/T 30389-2013 National standard equivalent to ISO 7543-1.1994 has been released
20 Chili powder microscopic examination method GB/T 32731-2016 National standard equivalent to ISO 7542.1984 has been released
21 Vanilla test method GB/T 32732-2016 National standard equivalent to ISO 5565-2.1999 has been released
22 Sensory Evaluation Method of Hotness of Chili GB/T 21265-2007 National Standard - - Published
Chili-like substances in chilli and chilli products
Method of measuring and expressing spiciness
GB/T 21266-2007 National Standard - - Published
Determination of volatile components of Zanthoxylum bungeanum
Spectrum-mass spectrometry
GH/T 1294-2020 Industry Standard - - Release
Zanthoxylum bungeanum and processed products of Zanthoxylum bungeanum
Determination of content Ultraviolet spectrophotometry
GH/T 1290-2020 Industry Standard - - Release
Zanthoxylum bungeanum and processed products of Zanthoxylum bungeanum
Determination of content by high performance liquid chromatography
GH/T 1291-2020 Industry Standard - - Release
7 Technical Specification for Diffuser GH/T 1288-2020 Industry Standard - - Release
1 Octagon GB/T 7652-2016 National Standard - - Published
2 Lilac GB/T 22300-2008 national standard equivalent to ISO 2254.2004 has been released
3 Dried oregano GB/T 22302-2008 national standard equivalent to ISO 7925.1999 has been released
4 Celery seed GB/T 22303-2008 national standard equivalent to ISO 6574.1986 has been released
5 Dry sweet basil GB/T 22304-2008 national standard equivalent to ISO 11163.1995 has been released
6 Cardamom Part 1.Whole fruit pod GB/T 22305.1-2017 National standard equivalent to ISO 882-1.1993 has been released
7 Cardamom Part 2.Seeds GB/T 22305.2-2017 National standard equivalent to ISO 882-2.1993 has been released
8 Coriander GB/T 22306-2008 National standard equivalent to ISO 2255.1996 has been released
9 Cardamom GB/T 30379-2013 national standard equivalent to ISO 10622.1997 has been released
10 Allspice GB/T 30380-2013 national standard equivalent to ISO 973.1999 has been released
11 Guipi GB/T 30381-2013 national standard equivalent to ISO 6538.1997 has been released
12 Nutmeg GB/T 32727-2016 national standard equivalent to ISO 6577.2002 has been released
13 Dried Thyme GB/T 32735-2016 national standard equivalent to ISO 11165.1995 has been released
14 Lemongrass GH/T 1283-2020 Industry Standard - - Release
15 Grass cardamom GH/T 1282-2020 industry standard - - release
1 Curry powder GB/T 22266-2008 national standard equivalent to ISO 2253.1999 has been released
2 Cumin GB/T 22267-2017 national standard equivalent to ISO 6465.1984 has been released
3 Dried rosemary GB/T 22301-2008 national standard equivalent to ISO 11164.1995 has been released
4 Saffron Part 1.Specification GB/T 22324.1-2017 National standard equivalent to ISO 3632-1.2011 has been released
5 Bay leaf GB/T 30387-2013 national standard equivalent to ISO 6576.2004 has been released
6 Juniper fruit GB/T 32728-2016 national standard equivalent to ISO 7377.1984 has been released
7 Dry sage GB/T 2729-2016 national standard equivalent to ISO 11165.1995 has been released
8 Vanilla GB/T 32733-2016 national standard equivalent to ISO 5565-1.1999 has been released
9 Fenugreek GB/T 32734-2016 national standard equivalent to ISO 6575.1987 has been released
10 Pepper NY/T 455-2001 Label - - Published
11 Vanilla NY/T 483-2002 line label - - released
12 Mango NY/T 492-2002 Industry Label - - Published
13 Onion NY/T 1071-2006 Industry Standard - - Published
14 Onion GH/T 1139-2017 Industry Standard - - Published
15 Onion grade specification NY/T 1584-2008 industry standard - - released
1 White pepper GB/T 7900-2018 national standard equivalent to ISO 959-2.1998 has been released
2 Black pepper GB/T 7901-2018 national standard equivalent to ISO 959-1.1998 has been released
3 Curry powder GB/T 22266-2008 national standard equivalent to ISO 2253.1999 has been released
4 Cumin GB/T 22267-2017 national standard equivalent to ISO 6465.1984 has been released
5 Cardamom GB/T 30379-2013 national standard equivalent to ISO 10622.1997 has been released
6 Pepper (whole or powdered) GB/T 30382-2013 National standard equivalent to ISO 972.1997 has been released
7 Chili powder GB/T 23183-2009 National Standard - - Published
8 Ginger GB/T 30383-2013 national standard equivalent to ISO 1003.2008 has been released
9 Dehydrated green pepper GB/T 30384-2013 national standard equivalent to ISO 10621.1997 has been released
10 Brine pepper GB/T 30386-2013 national standard equivalent to ISO 11162.2001 has been released
11 Prickly ash GB/T 30391-2013 National Standard - - Published
12 Mustard seeds GB/T 32730-2016 national standard equivalent to ISO 1237.2011 has been released
13 Dried mint GB/T 32736-2016 national standard equivalent to ISO 5533.1984 has been released
14 Pepper GH/T 1142-2017 Industry Standard - - Published
15 Chinese pepper quality grade NY/T 1652-2005 industry standard - - released
16 Jiang NY/T 1193-2006 Industry Standard - - Published
17 Ginger GH/T 1172-2017 Industry Standard - - Published
18 Dehydrated Horseradish GH/T 1174-2017 Industry Standard - - Published
19 Frozen Horseradish GH/T 1175-2017 Label - - Published
20 Garlic GH/T 1194-2017 Industry Standard - - Published
21 Winter Savory GB/T 32459-2017 National standard equivalent to ISO 7925-1.1991 has been released
22 Summer scented peppermint GB/T 34260-2017 national standard equivalent to ISO 7925-2.1991 has been released
23 Non-polluted vegetable pepper dried NY/T 5229-2004 industry standard - - released
24 Green Food Chili Products NY/T 1711-2009 Industry Standard - - Published
25 Green Pepper GH/T 1284-2020 Industry Standard - - Release
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