GB/T 22306-2026Coriander (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 22306-2008 "Coriander". Compared with GB/T 22301-2008, the main differences are structural adjustments and editorial changes.

In addition, the main technological changes are as follows.

---The limits for Category A volatile oils have been changed, and the test methods for "moisture," "total ash," "acid-insoluble ash," and "volatile oil" have also been modified.

(See Table 2, Table 1 in the 2008 edition);

---The requirements for "signature" have been changed (see 7.2, 6.2 in the 2008 edition).

This document is modified to adopt ISO 2255:1996 "Specification of whole or powdered coriander".

This document has undergone the following structural adjustments compared to ISO 2255:1996.

---3.1 corresponds to Chapter 3 of ISO 2255:1996;

---Chapter 4 corresponds to sections 4.1 and 4.2 of ISO 2255:1996;

---Chapter 5 corresponds to sections 4.3 to 4.9 and Chapter 6 of ISO 2255:1996;

---Chapter 6 corresponds to Chapter 5 of ISO 2255:1996;

--- 7.3 and 7.4 correspond to Annex A of ISO 2255:1996.

The technical differences between this document and ISO 2255:1996, and the reasons therefor, are as follows.

---Added inspection methods for "taste and odor", "cracked fruit", and "damaged, discolored, immature, deformed, and insect-infested fruit" (see 5.1.1, 5.1.4).

Compared to 5.1.5, this increases operability;

---ISO 1208:1982 (see 5.1.2) has been replaced by GB/T 12729.13 (normatively referenced).

GB/T 12729.5 replaces ISO 927:1982 (see 5.1.3), and replaces ISO 939 with the normatively referenced GB 5009.3.

In 1980 (see Table 2), ISO 928:1997 and ISO 930:1997 (see Table 2) were replaced by the normatively referenced GB 5009.4.

The normative reference GB/T 30385 replaces ISO 6571:1984 (see Table 2), and the normative reference GB/T 12729.2 is used.

ISO 948:1980 (see Chapter 6) has been replaced to adapt to my country's technical conditions and increase operability;

---The requirements for "Packaging, Marking, Storage and Transport" have been amended (see Chapter 7, Chapter 7 and Annex A of ISO 2255:1996) to meet the following requirements.

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 "Coriander";

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

---The descriptions of "taste" and "odor" have been changed;

---Notes in Table 1 of ISO 2255:1996 have been deleted;

---Change the title of Chapter 7 in ISO 2255:1996 from "Packaging and Marking" 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 grading and classification of whole coriander, the technical requirements for coriander (whole or powdered), and its packaging, labeling, storage, and transportation.

The requirements describe the sampling and testing methods.

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

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 12729.2 Sampling Methods for Spices and Seasonings 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.

Coriander

Coriander

coriander

The dried, ripe fruit of Coriandrum sativum L., a plant belonging to the genus Coriandrum in the family Apiaceae.

Note. It is yellowish-brown to light brown, round to oval, with a diameter of 2mm to 6mm.

4 Grading and Classification of Whole Coriander

Based on the content of foreign matter, cracked fruit, damaged fruit, discoloration, immaturity, deformity, and insect infestation, whole coriander can be divided into Grade 1, Grade 2, and Grade 3.

Three levels.

Based on the content of volatile oils, whole coriander can be divided into two categories, A and B.