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GH/T 1284-2020
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Standard similar to GH/T 1284-2020
Basic data | Standard ID | GH/T 1284-2020 (GH/T1284-2020) | | Description (Translated English) | (Green pepper) | | 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 | GHT1284-2020: (Green 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.
Zanthoxylum schinifolium
ICS 67.220.10
B 36
GH
Industry Standards for Supply and Marketing Cooperation of the People's Republic of China
Green pepper
2020-06-04 release
2020-09-01 Implementation
Released by China National Supply and Marketing Cooperatives
Foreword
This standard was drafted in accordance with the requirements of 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 organizations of this standard. Zhaotong Dacheng Agricultural Development Co., Ltd., China National Supply and Marketing Cooperatives Nanjing Wild Plant Comprehensive Benefit
Application Research Institute, Zhaotong City Quality and Technical Supervision Comprehensive Testing Center, Zhaotong City Academy of Agricultural Sciences, Dongguan Agricultural Products
Quality and safety supervision and testing institute.
The main drafters of this standard. Zhao Kongfa, Zhang Weiming, Gou Shikun, Li Yunhui, Cheng Jinpeng, Cheng Xuemei, Zhou Liang, Wang Songjun, Chen Shirong,
Zhao Yu and Yan Hengwen.
Green pepper
1 Scope
This standard specifies the quality grades, test methods, inspection rules, packaging, labeling, storage and transportation requirements of green peppercorns.
This standard applies to the quality inspection and trade of green pepper.
2 Normative references
The following documents are indispensable for the application of this document. For dated reference documents, only the dated version applies to this article
Pieces. For undated references, the latest version (including all amendments) applies to this document.
GB 2762 Limits of contaminants in food
GB 2763 Maximum residue limits of pesticides in food
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 Food
GB 5009.11 Determination of total arsenic and inorganic arsenic in food
GB 5009.12 Determination of Lead in Food
GB 5009.20 Determination of Organophosphorus Pesticide Residues in Food
GB 7718 National Food Safety Standard General Rules for the Labeling of Prepackaged Foods
GB/T 5009.17 Method for determination of total mercury and organic mercury in food
GB/T 5009.19 Determination of BHC and DDT residues in food
GB/T 5009.20 Determination of Organophosphorus Pesticide Residues in Food
GB/T 12729.2 Sampling method for spices and condiments
GB/T 12729.3 Preparation of powder samples for analysis of spices and condiments
GB/T 15691 General technical requirements for spices and condiments
GB/T 30385 Determination of volatile oil content of spices and condiments
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Green pepper
The fruit of the Zanthoxylum genus Rutaceae is green to grayish green in color.
3.2
Green pepper with seeds
The peel is not cracked or not completely cracked, and the pepper seeds cannot come out naturally.
3.3
Open green pepper
After picking, after drying treatments such as drying and baking, the seeds have come out completely naturally, and the husk is an open-shaped green pepper.
3.4
Mildew green pepper
Green peppercorns that are discolored and mildewed by mold infection.
3.5
Green pepper with black seed
The color of the fruit turns black, and it has not been infected by mold and has not deteriorated.
3.6
Dyed green pepper
Dyeing green pepper.
3.7
Inherent impurity
Impurities derived from the green pepper plant (including ear stems, pepper leaves, pepper seeds, and pepper drop).
3.8
Extraneous matter
It is derived from all substances (debris, dust, etc.) other than the green pepper plant.
3.9
Fried green pepper
Extract sesame element, dark green pepper.
3.10
Baked green pepper
Refers to the green peppercorns that are roasted and dried by machinery or roasting rooms.
3.11
Alkali green pepper
Fresh green Zanthoxylum bungeanum is treated with lye and dried.
3.12
Stick green pepper
During the drying process, when the seed and the seed coat are about to be separated, the green pepper is beaten with a stick to prevent the seed and the seed coat from being separated.
3.13
Fried green pepper
The dried green peppers are roasted at high temperature.
3.14
Bad green pepper
Paste pepper, alkaline pepper, fried pepper and stick pepper.
3.15
Green pepper with different colors
The color of green pepper is significantly different from that of the same grade.
3.16
Fresh green pepper
Zanthoxylum bungeanum that has not been dehydrated after picking the fresh leaves.
3.17
Green pepper with Leaves and Flowers
Fresh peppers with fresh leaves not removed after picking.
3.18
Fine green pepper
After picking, remove the fresh leaves and stalk of the fresh pepper.
4 Technical requirements
4.1 Sensory indicators
The sensory indicators of green pepper should meet the requirements of Table 1.
4.2 Physical and chemical indicators
The physical and chemical indexes of green pepper should meet the requirements of Table 2
4.3 Sanitary indicators
According to the regulations of GB 2762 and GB 2763.
5 Test method
5.1 Sampling
According to the provisions of GB/T 12729.2.
5.2 Preparation of powder samples
Take an appropriate amount of sample, use tweezers to remove all impurities on a white porcelain plate, and then place the sample in a separating sieve, and separate until it contains no impurities.
Then prepare powder samples for analysis according to the requirements of GB/T 12729.3.
5.3 Sensory inspection
5.3.1 Color
Place 100 g of the sample in a white porcelain dish. Under good natural light, visually inspect the color, fruit shape, presence or absence of moldy pepper, pepper, dyed pepper,
Black pepper, alkaline pepper, fried pepper, stick pepper and foreign impurities.
5.3.2 Appearance
Dried green pepper has prominent oil glands and is naturally open. The maturity of fresh pepper can be judged according to the color, appearance, taste, smell, etc.
Ding, six mature is bright green, with fragrance and numb taste, oil glands on the epidermis of Zanthoxylum bungeanum can be seen naturally, and the seeds of the pepper peel are peeled to become black; seven mature are dark green
Color. The oil glands on the epidermis of Zanthoxylum bungeanum are prominent, and the seeds of the peeled pepper skin are dark black; the eight mature is green, the oil glands on the epidermis of Zanthoxylum bungeanum are prominent, and the seeds are formed;
When mature, the skin of Zanthoxylum bungeanum turns from green to yellow-red; the skin of fully mature Zanthoxylum bungeanum changes from yellow to red.
5.3.3 Taste
Randomly take out 1 to 2 peppercorns from the sample, chew them in your mouth, and taste the numbness and duration.
5.3.4 Odor
Place 50 g of the sample in a wide-mouth bottle, and smell the aroma and smell in a fresh air environment.
6 Physical and chemical inspection
6.1 Determination of open pepper and seed pepper
Take 50 g sample (5.1) and divide the sample evenly. After removing impurities and imperfect particles, count the sample with tweezers, and record the total number as G,
The number of open pepper and seed-containing pepper is recorded as G1 and G2 respectively. The sum of the number of open pepper and seed-containing pepper and the number of samples is accurate to 5, and count two in parallel.
For more than one time, take the sum of the two numbers with the result error value less than 5 as the average value. The result error is between 0.1 and 0.9.
The proportion of pepper is calculated according to formula (1) and formula (2).
6.2 Determination of inherent impurities and foreign impurities
6.2.1 Apparatus
6.2.1.1 Balance. Sensitivity is 1 mg;
6.2.1.2 Tweezers and scissors;
6.2.1.3 Sample sieve (aperture is 0.2 cm).
6.2.2 Operation steps
Weigh.200 g (5.1) (accurate to ±0.1g) of dehydrated Chinese pepper sample and place it on a white porcelain dish. Use tweezers to separate the inherent impurities and foreign impurities.
Don't sort out, then put the sample in the sample sieve, sieving until there are no impurities in the sieve. Inherent impurities (m1), foreign impurities (including under-sieve)
(M2) is calculated according to formula (3) and formula (4) respectively. Weigh 1000 g (5.1) (accurate to ±0.1g) of fresh pepper sample and place it on a white porcelain plate.
Use scissors and tweezers to separate out the inherent impurities and foreign impurities. Inherent impurities (m1) and foreign impurities (including under-sieve) (m2) are respectively
Formula (3) and (4) are calculated.
6.3 Determination of moisture, volatile oil, total ash, total arsenic, inorganic arsenic, organic phosphorus pesticide residue and lead content
The moisture content shall be carried out in accordance with the provisions of GB 5009.3.
Volatile oil shall be carried out in accordance with GB/T 30385.
The total ash content shall be carried out in accordance with the provisions of GB 5009.4.
The total arsenic and inorganic arsenic shall be carried out in accordance with the provisions of GB/T 5009.11.
The lead content shall be carried out in accordance with the provisions of GB/T 5009.12.
Organophosphorus pesticide residues shall be carried out in accordance with the provisions of GB/T 5009.20.
6.4 Inspection rules
Sampling inspections shall be carried out by batches. Enterprises and individuals engaged in the processing of green peppercorns shall perform factory inspections according to GB/T 15691 if there is no contractual agreement.
Inspection is required. If there is no contractual agreement in the large-scale green pepper trading in the market, the volatile oil, total ash, total arsenic and total arsenic in the physical and chemical indicators (4.2)
The content of inorganic arsenic and lead can be disregarded. When any index in the test result does not meet the requirements of a certain level of index specified in 4.1 and 4.2,
Should be downgraded accordingly.
7 Packaging, marking, storage and transportation
7.1 Packaging
Fresh pepper should be used in solid packaging boxes with good air permeability; small packages of green pepper should be packed into bottles, cans, aluminum-plastic composite bags or polyethylene film bags (thick
Degree ≥0.18 mm) and other food packaging containers, after sealing, coat it in a sack or put it in a carton; the large package of green pepper is packed in a sack or woven bag,
Pay attention to moisture, mildew, and smell.
7.2 Sign
According to the provisions of GB 7718.
7.3 Storage
The storage room should be dry, clean and hygienic, and prevent the pepper from direct sunlight. It is strictly forbidden to mix it with toxic, harmful, and odorous items.
Stop rodent damage. The stacking height of dried green peppercorns should not exceed 2 m, and the indoor temperature should not exceed 35 ℃; the stacking height of fresh green peppercorns should not exceed 1 m, and keep it
The pile is ventilated, the indoor temperature does not exceed 20 ℃, the stacking time of fresh pepper with leaves does not exceed 48 h, and the stacking time of pure fresh pepper does not exceed 24 h.
7.4 Transportation
Pay attention to avoid exposure to the sun and rain during transportation, and it is strictly forbidden to transport it with toxic, harmful, and odorous items. Fresh pepper uses 5 ℃~10 ℃
For low-temperature transportation, the transit time does not exceed 24 h.
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