GB/T 22300-2026Clove (English PDF)

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 22300-2008 "Lilac". Compared with GB/T 22300-2008, the main differences are structural adjustments and editorial changes.

In addition, the main technological changes are as follows.

---The definitions of the terms "whole clove," "headless clove," and "mother clove" have been changed (see 3.1, 3.2, and 3.4; 3.1, 3.2, and 3.4 in the 2008 edition).

---The term "foreign objects" has been changed (see 4.4, 4.2 in the 2008 edition);

---The standardized documents referenced in the test methods have been changed (see Chapters 5 and 6, Tables 2 and 3 of the 2008 edition, and Chapters 5 and 6).

Chapter 6);

---Added testing methods for "taste and aroma", "color", and "headless cloves, vines, mother cloves, and flawed cloves" (see 6.2, 6.3).

(and 6.5);

---The requirements for "signature" have been changed (see 7.2, 2008 version 7.2).

This document is modified to adopt ISO 2254:2004 "Cloves, whole and powdered".

This document has undergone the following structural adjustments compared to ISO 2254:2004.

---4.2 corresponds to 4.2.1 and 4.2.2 of ISO 2254:2004;

---7.2 corresponds to 7.2.1 and 7.2.2 of ISO 2254:2004;

--- 7.3 and 7.4 correspond to Annex A of ISO 2254:2004.

The technical differences between this document and ISO 2254:2004, and the reasons therefor, are as follows.

---The terms and definitions of "whole clove" and "mother clove" have been changed, and Figures 1-4 (see Chapter 3) have been deleted to adapt to the technology in our country.

condition;

---The requirements for "foreign objects" have been changed, and "waste cloves" (see 4.4) has been removed to adapt to my country's technological conditions;

---ISO 948:1980 (see Chapter 5) has been replaced by the normatively referenced GB/T 12729.2.

GB/T 12729.3 replaces ISO 2825:1981 (see 6.1), and replaces the normatively referenced GB/T 12729.13.

ISO 1208:1982 (see 6.4) replaces ISO 927:1982 (see 6.5) with the normatively referenced GB/T 12729.5.

The normative reference GB 5009.3 replaces ISO 939:1980 (see 6.6), and the normative reference GB/T 30385 replaces [the previous standard].

ISO 6571:1984 (see 6.7) replaces ISO 928:1997 and ISO 930:1997 with the normatively referenced GB 5009.4.

(See 6.8 and 6.9) ISO 5498:1981 (see 6.10) has been replaced with the normatively referenced GB 5009.10 to suit my country's national standards.

Technical conditions, increasing operability;

---Added testing methods for "taste and aroma", "color", and "headless cloves, vines, mother cloves, and flawed cloves" (see 6.2, 6.3).

(and 6.5), to meet the actual needs of this product;

---The requirements for "Marking," "Storage," and "Transportation" have been changed (see 7.2, 7.3, and 7.4) to meet the actual needs of this product.

The following editorial changes have been made to this document.

---To align with existing standards, the standard name has been changed to "Lilac";

---The wording of "scope" has been changed;

---Change the heading "Free from mold, insects, etc." in section 4.3 of ISO 2254:2004 to "Mold, pests";

---Change the heading "Chemical requirements" in clause 4.6 of ISO 2254:2004 to "Physicochemical properties";

---Chapter 7 "Packaging and marking" in ISO 2254:2004 is changed to "Packaging, marking, storage and transport".

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 All China Federation of Supply and Marketing Cooperatives.

This document is under the jurisdiction of the National Spices and Flavours Standardization Technical Committee (SAC/TC408).

1 Scope

This document specifies the technical requirements for cloves (whole or powdered), as well as the requirements for packaging, labeling, storage, and transportation. It also describes sampling and testing procedures.

Verification method.

This document applies to the quality assessment and trade of cloves.

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 5009.3 National Food Safety Standard - Determination of Moisture in Food GB 5009.4 National Food Safety Standard - Determination of Ash Content in Food GB/T 5009.10 Determination of crude fiber in plant-based foods GB/T 12729.2 Sampling Methods for Spices and Seasonings GB/T 12729.3 Preparation of powder samples for analysis of spices and seasonings (GB/T 12729.3-2020, ISO 2825.

1981, MOD)

GB/T 12729.5 Determination of foreign matter content in spices and seasonings (GB/T 12729.5-2020, ISO 927:1982) MOD) GB/T 12729.13 Determination of impurities in spices and seasonings (GB/T 12729.13-2008, ISO 1208:1982, MOD) GB/T 30385 Determination of volatile oil content in spices and seasonings (GB/T 30385-2013, ISO 6571:2008, IDT)

3 Terms and Definitions

The following terms and definitions apply to this document.

(Spreng.)Bulock

Note. Also known as clove or male clove, the upper part of the receptacle is the ovary, which has two chambers containing ovules. Four separate, pointed sepals form a crown-like structure surrounding the dome-shaped stigma.

The unopened membranous, scale-like petals enclose several curved stamens and one upright style.

The lilac has no dome-shaped flower buds, only the receptacle and sepals.

Cloves that have fermented due to incomplete drying have a light brown appearance with pinkish-white spots and a wrinkled surface.