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GB/T 23234-2025: Hippophae fruit
Status: Valid
GB/T 23234: Evolution and historical versions
| Std ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status |
| GB/T 23234-2025 | English | 199 |
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Hippophae fruit
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| GB/T 23234-2009 | English | 139 |
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Fruit grades of hippophae rhamnoides L. subsp. sinensis Rousi.
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Standard similar to GB/T 23234-2025 GB/T 18107 | GB/T 30762 | GB/T 26900 | GB/T 20397 | GB/T 30761 | Basic data | Standard ID | GB/T 23234-2025 (GB/T23234-2025) | | Description (Translated English) | Hippophae fruit | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | B66 | | Classification of International Standard | 67.080.10 | | Word Count Estimation | 10,141 | | Date of Issue | 2025-08-29 | | Date of Implementation | 2025-12-01 | | Older Standard (superseded by this standard) | GB/T 23234-2009 | | Issuing agency(ies) | State Administration for Market Regulation; Standardization Administration of China | GB/T 23234-2025: Hippophae fruit---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GBT23234-2025
ICS 67.080.10
CCSB66
National Standards of the People's Republic of China
Replaces GB/T 23234-2009
Sea buckthorn fruit
Published on 2025-08-29
Implemented on December 1, 2025
State Administration for Market Regulation
The State Administration for Standardization issued a statement.
Foreword
This document complies with the provisions of GB/T 1.1-2020 "Standardization Work Guidelines Part 1.Structure and Drafting Rules of Standardization Documents".
Drafting.
This document replaces GB/T 23234-2009 "Quality Grades of Seabuckthorn Fruit in China". Compared with GB/T 23234-2009, except for structural adjustments...
Aside from integration and editorial changes, the main technical changes are as follows.
---The basic quality requirements for sea buckthorn fruit have been revised (see 4.1, Table 1 of the.2009 edition);
---The indicators for sea buckthorn fruit breakage rate and impurity content have been revised (see Table 1, Table 1 in the.2009 edition);
---The classification of sea buckthorn fruit has been changed (see Table 1, Table 1 in the.2009 edition);
---Added grading criteria for sea buckthorn fruit appearance indicators. fruit shape, color, weight of 100 fruits, plumpness, and disease and pest rate (see Table 1);
---Added grading indicators for large, medium, and small fruits (see 4.1).
---The safety and hygiene requirements have been removed (see section 4.2 of the.2009 edition);
---The grading of soluble solids and ascorbic acid in the physicochemical properties of sea buckthorn fruit has been revised (see Table 2, 4.1 Table 1 of the.2009 edition);
---The total flavonoid content indicator has been removed (see Table 1 in the.2009 edition);
---The total acid (calculated as malic acid) index and its grading have been added (see Table 2);
---The inspection methods for appearance indicators such as damage rate and impurity content have been revised (see 5.1.4, 5.1.6, and 5.1.3 in the.2009 edition), and diseased and insect-infested fruit has been added.
Methods for testing yield, plumpness, and fruit impurity content (see 5.1.3, 5.1.5, and 5.1.6);
---The determination of soluble solids has been revised (see 5.2.1, 5.2.1 in the.2009 edition), and the determination of total acid content has been added (see 5.2.3);
---The sampling method has been changed (see 6.1, 6.1~6.3 in the.2009 edition);
---The methods for packaging, transporting and storing sea buckthorn berries have been changed (see 7.1-7.3, 7.1-7.4 in the.2009 edition).
Please note that some content in this document may involve patents. The issuing organization of this document assumes no responsibility for identifying patents.
This document was proposed by the National Forestry and Grassland Administration.
This document is under the jurisdiction of the National Technical Committee on Standardization of Economic Forest Products (SAC/TC557).
This document was drafted by. Research Institute of Forestry, Chinese Academy of Forestry; Rural Revitalization Science and Technology Research Institute, Heilongjiang Academy of Agricultural Sciences.
Desert Forestry Experimental Center of Chinese Academy of Forestry, Beijing Technology and Business University, Shandong Kaipufit Biotechnology Co., Ltd., Inner Mongolia Desert
Zhihua Ecological Industry Technology Co., Ltd., Inner Mongolia Yuhangren Bioengineering Technology Co., Ltd., and the Economic Forest Research Institute of the Chinese Academy of Forestry
Institute of Agricultural Quality Standards and Testing Technology, Xinjiang Academy of Agricultural Sciences, and Aikon Seabuckthorn Group (China) Co., Ltd.
The main drafters of this document are. Zhang Jianguo, Duan Aiguo, Shan Jinyou, He Caiyun, Luo Hongmei, Tang Ke, Wang Yousheng, Yao Yujun, Xu Shen, and Zhang Guoyun.
Zeng Yanfei, Liu Xiangjie, Diao Songfeng, Zhu Jingrong, Song Zhanteng, Ma Jing.
The release history of this document and the document it replaces is as follows.
---First published in.2009 as GB/T 23234-2009;
---This is the first revision.
Sea buckthorn fruit
1.Scope
The technical requirements for marking, storage, and transportation are described, along with the corresponding inspection methods.
This document applies to the quality grading of sea buckthorn fruit.
2 Normative references
The contents of the following documents, through normative references within the text, constitute essential provisions of this document. Dated citations are not included.
For references to documents, only the version corresponding to that date applies to this document; for undated references, the latest version (including all amendments) applies.
This document.
GB 5009.86 National Food Safety Standard. Determination of Ascorbic Acid in Food
GB/T 12143-2008 General Analytical Methods for Beverages
GB 12456 National Food Safety Standard - Determination of Total Acidity in Food
3.Terms and Definitions
The following terms and definitions apply to this document.
3.1
The whole fruit of the sea buckthorn consists of the peel, pulp, juice, and seeds.
3.2
fruit maturity grade
The appearance and color of the fruit when it is fully ripe.
3.3
Summer and autumn fruits
Fruits harvested in summer or autumn.
3.4
winterfruit
Fruit harvested in winter.
3.5
fullness
The plumpness of the harvested fruit.
3.6
breakage rate of fruit
Percentage of fruit with broken pericarps.
3.7
The percentage of all impurities in the fruit that are not part of the fruit, such as stems, leaves, soil, stones, and dust.
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