GB/T 22324.2-2017Saffron -- Part 2: Test methods (English PDF)

Foreword

GB/T 22324 "saffron" is divided into the following two parts.

--- Part 1. Specifications;

--- Part 2. Test methods.

This section GB/T 22324 Part 2.

This section drafted in accordance with GB/T 1.1-2009 given rules.

This Part replaces GB/T 22324.2-2008 "saffron Part 2. Test methods." This section and GB/T 22324.2-2008 compared to the main technical differences except for editorial changes as follows.

--- Added the term "lower detection limit" (see 3.5);

--- Modify the "flower appendages" attributes, flower appendages "foreign body" (see Table 1 and Chapter 8);

--- Modify Table 1 and Table 2 "test steps" in the order (see Table 1 and Table 2);

--- Remove the "saffron in the identification of pigment" chapter (see the 2008 edition of Chapter 15);

--- Optimization of the "artificial pigment" identification method (see Chapter 15 and Chapter 16);

--- Added "microscopic identification of reference pictures" (see Appendix B).

This section uses the translation method identical with ISO 3632-2:2010 "safflower Part 2. Test methods" the documents of our country that are consistent with the corresponding international documents that are normative references in this section are as follows.

Sampling methods for spices and condiments (ISO 948:1980, NEQ);

Spices and condiments - Determination of total ash content (ISO 928:1997, NEQ);

--- GB/T 12729.9-2008 spice and condiment Determination of acid insoluble ash (ISO 930:1997, MOD);

Spices and condiments - Determination of cold water soluble extract (ISO 941:1980, MOD);

--- GB/T 22324.1-2017 Saffron Part 1. Specifications (ISO 3632-1:2011, IDT).

This section made the following editorial changes.

--- Modify the standard name.

This part is proposed by China Federation of Supply and Marketing Cooperatives.

This part of the National Spice Standardization Technical Committee (SAC/TC408) centralized.

This section is drafted. Huaiyin Teachers College, Nanjing Institute of wild plant comprehensive utilization.

1 Scope

This section GB/T 22324 specifies the saffron (CrocussativusL.) Test method.

This section applies to filigree, silk-free saffron and saffron pollen quality inspection.

2 Normative references

The following documents for the application of this document is essential. For dated references, only the dated version applies to this article Pieces. For undated references, the latest edition (including all amendments) applies to this document.

ISO 928 Spices and condiments - Determination of total ash (Spices and ingredients - Determinationoftotalash) ISO 930 Spices and condiments Determination of acid-insoluble ash (Spices and components-Determinationof acid-insolubleash ISO 941 Spices and condiments Determination of cold water-soluble extract (Spices and ingredients-Determinationof coldwater-solubleextract ISO 948 Spices and condiments sampling (Spicesandcondiments-Sampling) ISO 3632-1 Spice Saffron Part 1. Specifications [Spices-Saffron (Crocussativus L.) - Part 1.

Specification]

3 Terms and definitions

ISO 3632-1 and defined by the following terms and definitions apply to this document.

Moisture and volatile content moistureandvolatilemattercontent Weight loss (mass fraction) measured under the conditions specified in this section.

Chromatic colouringstrength A1 m A sample solution of 1% (1 g/100 mL) was analyzed for the crocetin of a 1 cm quartz cell at the maximum absorption wavelength (about 440 nm) Absorbance.

Note. Chroma is mainly related to crocin.

UV-Visprofile UV/Vis spectrum of saffron extract Absorption spectrum of saffron aqueous extract in the wavelength range of.200nm ~ 700nm.

Note C.1 for saffron UV/Vis spectroscopy example.

Limit of detection limit; LOD by ring test or other suitable verification, the minimum concentration or minimum amount of analyte in the sample can be reliably detected (not quantitative).