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GB/T 12729.5-2020Spices and condiments - Determination of extraneous matter content (English PDF)

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Issued by

SAMR; SAC

Level / Type

National · Recommended

Issue date

March 31, 2020

Implementation date

October 1, 2020

Scope

GB/T 12729.5-2020 (Spices and condiments - Determination of extraneous matter content) is available as an English-translated PDF.

GB/T 12729.5-2020 — This Part of GB/T 12729 specifies the physical determination method for extraneous matter content of spices and condiments. This Part is applicable to the determination of extraneous matter content of spices and condiments.

Document preview — GB/T 12729.5-2020

National Standard of the People's Republic of China

Issued by: SAMR; SAC

Foreword...3
1 Scope...5
2 Normative References...5
3 Terms and Definitions...5
4 Principle...6
5 Instruments...6
6 Sampling...6
7 Determination Method...6
8 Expression of Analytical Result...6

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 5 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 12729.5-2008 Spices and Condiments -

Determination of Extraneous Matter Content. In comparison with GB/T 12729.5-2008,

other than editorial modifications, the main technical changes are as follows:

---The composition of extraneous matter is refined, including: foreign matters,

extraneous animals and plants, minerals and other impurities (see 3.1; 3.1 of

Version 2008);

---The term 3.2 "Foreign Matter" is added (see 3.2);

---The range of sampling size is modified from "100 g ~ 1,000 g" into "100 g ~ 200

g" (see 7.2; 7.2 of Version 2008);

Spices and Condiments - Determination of Extraneous

Matter Content

1 Scope

This Part of GB/T 12729 specifies the physical determination method for extraneous

matter content of spices and condiments.

This Part is applicable to the determination of extraneous matter content of spices and

condiments.

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 12729.2-2008, ISO 948:1980,

NEQ)

3 Terms and Definitions

The following terms and definitions are applicable to this document.

3.1 Extraneous Matter

Extraneous matter refers to all matters that do not belong to the spices or vanilla plants

being tested, such as: non-animal matters (stems, sands, gravels, soils, grasses and

mildews) and animal matters (animal excrements, insects and their limbs), etc.

3.2 Foreign Matter

Foreign matter refers to matters from the spices or vanilla plants being tested, such as:

flower wastes and pollen, etc.

NOTE: in a broad sense, foreign matter belongs to extraneous matter, but it shall be finally

classified in accordance with the definition of extraneous matter by specific product

standards.

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — all pages — is available in the English PDF.

Referenced standards

Normative references

ISO 948

Cited by

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