GB/T 21725-2017Natural spices—Classification (English PDF)
天然香辛料 分类
This is a limited preview
Buy now to download the full PDF (15 pages)
Need quotation for your management?
Get a formal quotation for GB/T 21725-2017 in 30 minutes.
Issued by
SAMR; SAC
Level / Type
National · Recommended
Issue date
November 1, 2017
Implementation date
May 1, 2018
Scope
GB/T 21725-2017 is the English-translated version of 天然香辛料 分类.
GB/T 21725-2017 classifies natural spices and states the principles the classification rests on. A natural spice is a plant fruit, seed, flower, root, stem, leaf, skin or whole plant that can be used directly for fragrance or flavouring.
By taste the standard separates strong fragrance spices, pungent spices and elegant spices, written with the letters S, P and E in front of the serial number.
A numbering table is drawn up for each of the three groups, ordered by the strokes of the Chinese product name, and gives for every spice a number together with its Chinese name, English name, botanical name and the part of the plant used.
Producers, laboratories, teachers, traders and inspection bodies use it. It replaces GB/T 21725-2008, was issued on 1 November 2017 and has applied since 1 May 2018.
Found what you need?
Document preview — GB/T 21725-2017
National Standard of the People's Republic of China
- ICS
- 67.220.10
- Classification
- X 66
- Replacing
- GB/T 21725-2008
Issued by: State Administration for Market Regulation; Standardization Administration of the PRC
Contents
- Foreword
- 1 Scope
- 2 Terms and definitions
- 3 Classification principle
- 4 Natural spice classification number table
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard replaces GB/T 21725-2008 "natural spices classification." This standard compared with GB/T 21725-2008, in addition to editing The main technical differences outside the amendment are as follows.
--- Removed "poppy" varieties; saffron number from E30 to E29 (see Table 3, 2008 edition of Table 3);
--- The total number of varieties from 68 to 67 species;
--- Number table to increase the "use of parts" column (see Table 1 ~ Table 3).
1 Scope
This standard specifies the classification of natural spices, classification principles.
This standard applies to the production of natural spices, scientific research, teaching, trade, inspection and other related fields.
2 Terms and definitions
The following terms and definitions apply to this document.
2.1 Natural spice
Can be used directly with natural, floral, flavoring, flavoring plant fruit, seeds, flowers, roots, stems, leaves, skin or whole plants and other natural plant product.
2.2 Luzhou flavor natural spice
Incense as the main taste characteristics, mostly aromatic ingredients, no pungent, spicy and other irritating odor of natural spices products.
2.3 Spicy natural spice
To Xin, spicy and other strong irritating odor as the main features of the taste, most of the ingredients are sulfur or amide compounds of natural spices product.
2.4 Light natural spice
To peace and light, gentle and gentle as the main flavor characteristics, no pungent spicy and other natural spices products.
3 Classification principle
3.1 According to the characteristics of natural spicy flavor, it will be divided into Luzhou natural spices, spicy natural spices and light natural spices Three categories, respectively, the letters "S" "P" "E" said written in front of the serial number.
3.2 According to the major categories were prepared number table, the number table are based on the general name of Chinese spice products Chinese strokes choreography order, each natural incense Prepare a number for the material, and compile the Chinese name, English name, botanical name and use place of the natural spice for inspection.
4 Natural spice classification number table
4.1 Luzhou-based natural spices classification code
Table 1 gives the Luzhou-based natural spice classification code. […]
......
This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 15 pages — is available in the English PDF.
Referenced standards
Similar standards
Editions of GB/T 21725
| Edition | Title | Revision | Status |
|---|---|---|---|
| GB/T 21725-2017 | Natural spices—Classification | current edition | Current |
| GB/T 21725-2008 | Natural spices—Classification | previous edition | Superseded |
This page sells the current edition, GB/T 21725-2017. Earlier editions are listed for reference only.
How to Download GB/T 21725-2017
- 1
Add to cart
Click "Download PDF" on this page and choose "Buy this standard". You can add more standards before checkout.
- 2
Checkout
Enter your email and billing details. Payment is processed securely by Stripe (cards or bank transfer). Prefer bank details? Request a quotation (min. order $300).
- 3
Instant delivery (0–9 sec)
Delivery is automatic: within seconds of payment you'll receive an email with a secure download link. The link stays valid for 72 hours.
- 4
Invoice included
A tax invoice is attached to the confirmation email. Need a custom invoice? Contact us.
Related Standards
GB/T 10003-2026 — Biaxially oriented polypropylene (BOPP) film
GB/T 10004-2026 — Plastic/Plastic laminated films and pouches for packaging
GB/T 10007-2026 — Rigid cellular plastics - Determination of shear properties
Secure payment via Stripe
Payments accepted
GB/T 21725-2017
$85.00