GB/T 12729.3-2020Spices and condiments - Preparation of a ground sample for analysis (English PDF)

Foreword

GB/T 12729 Spices and Condiments is constituted of the following parts:

---GB/T 12729.1 Spices and Condiments - Nomenclature;

---GB/T 12729.2 Spices and Condiments - Sampling;

---GB/T 12729.3 Spices and Condiments - Preparation of a Ground Sample for

Analysis;

---GB/T 12729.4 Spices and Condiments - Determination of Degree of Fineness

of Grinding (hand sieving method);

---GB/T 12729.5 Spices and Condiments - Determination of Extraneous Matter

Content;

---GB/T 12729.10 Spices and Condiments - Determination of Ethanol-soluble

Extract;

---GB/T 12729.11 Spices and Condiments - Determination of Cold Water-soluble

Extract;

---GB/T 12729.12 Spices and Condiments - Determination of Non-volatile Ether

Extract;

---GB/T 12729.13 Spices and Condiments - Determination of Filth.

This is Part 3 of GB/T 12729.

This Part was drafted in accordance with the rules in GB/T 1.1-2009.

This Part serves as a replacement of GB/T 12729.3-2008 Spices and Condiments -

Preparation of a Ground Sample for Analysis.

In comparison with GB/T 12729.3-2008, other than editorial modifications, the main

technical changes are as follows:

---A "NOTE" is added to the clause in Chapter 1 (see Chapter 1);

---The content of 4.1 in Version 2008 is modified into "the pulverizer is made of

non-absorbent materials, which is easy to clean, and has a small dead volume,

with uniform grinding and no generation of overheating; the particle size of

grinding may be adjusted in accordance with the requirements." (see 4.1; 4.1

of Version 2008);

Spices and Condiments - Preparation of a Ground

Sample for Analysis

1 Scope

This Part of GB/T 12729 specifies a method for the preparation of a ground sample for

analysis from laboratory samples of spices and condiments.

This Part is applicable to the preparation of a ground sample for the analysis of spices

and condiments.

NOTE: for spices with high hardness, high humidity, high volatile oil or high fat content,

calibration method or other suitable methods may be used for sample preparation.

2 Normative References

The following documents are indispensable to the application of this document. In

terms of references with a specified date, only versions with a specified date are

applicable to this document. In terms of references without a specified date, the latest

version (including all the modifications) is applicable to this document.

GB/T 12729.2 Spices and Condiments - Sampling (GB/T 12729.2-2020, ISO 948:1980,

NEQ)

3 Principle

Evenly mix laboratory samples. In accordance with the particle size specified in the

national standards on spices and condiments, grind them. When the particle size is not

specified, grind them into 1 mm particles.

4 Instruments and Equipment