GB/T 22303-2024Celery seed (English PDF)

Foreword

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1.Structure and drafting rules for standardization documents"

Drafting is required.

This document replaces GB/T 22303-2008 Celery Seed. Compared with GB/T 22303-2008, except for structural adjustments and editorial changes,

In addition to the dynamic, the main technical changes are as follows.

Added the inspection methods for "smell, taste" and "mildew, insect pests" (see 5.1 and 5.2); a)

Changed the requirements for "Grading of Celery Seeds" and added criteria for determining when foreign matter content and physical and chemical index results correspond to different grades.

Then (see 5.3, 4.2 of the.2008 edition);

b)

The test methods of physical and chemical indicators have been changed, and the units of water content have been changed (see Table 2, Table 2 of the.2008 edition); c)

Change "test method" to "sample preparation" and delete the measurement requirements (see Chapter 7, Chapter 6 of the.2008 edition); d)

Changed the "Packaging" requirement and deleted "Packaging should comply with the relevant environmental protection laws and regulations of various countries" (see 8.1,.2008 edition)

7.1);

e)

The requirements for "marking" have been changed, and the markings for "place of origin" and "standard number of the product" have been added (see 8.2,.2008 edition).

7.2);

f)

The requirements for "Storage and Transportation" have been modified (see 8.3, 7.3 and 7.4 of the.2008 edition). g)

This document modifies ISO 6574.1986 Specification for Celery Seed.

This document has the following structural adjustments compared to ISO 6574.1986.

A new chapter "Terms and Definitions" has been added, and the numbers of the subsequent chapters have been postponed accordingly; -

1 Scope

This document describes the characteristics of celery seed (Apium graveolens Linnaeus) used as a spice, specifies the quality, sampling method,

Method, sample preparation and packaging, labeling, storage and transportation requirements.

This document applies to the quality assessment and trade of celery seeds used as spices.

This document does not apply to the quality assessment and trade of celery seeds for agricultural use.

2 Normative references

The contents of the following documents constitute the essential clauses of this document through normative references in this document.

For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies.

in this document.

GB 5009.3 National Food Safety Standard Determination of Water Content in Food

GB 5009.4 National food safety standard Determination of ash content in foods

GB/T 12729.2 Sampling methods for spices and condiments

GB/T 12729.3 Preparation of powder samples for analysis of spices and condiments (GB/T 12729.3-2020, ISO 2825.

1981, MOD)

GB/T 12729.5 Determination of foreign matter content in spices and condiments (GB/T 12729.5-2020, ISO 927.1982,

MOD)

GB/T 30385 Spices and condiments - Determination of volatile oil content (GB/T 30385-2013, ISO 6571.2008,

IDT

3 Terms and definitions

There are no terms or definitions that require definition in this document.

4 Feature Description

Celery seeds are the dried, mature fruits of the plant Apium graveolens L. They are light brown to grayish brown in color, oval or hemispherical in shape, and long.

1 mm to 1.5 mm, 0.5 mm to 1.0 mm wide, with several raised light-colored stripes along the longitudinal axis.

5 Quality requirements