GB/T 22326-2025Waxy corn (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 22326-2008 "Waxy Corn". Compared with GB/T 22326-2008, the main differences are structural adjustments and editorial changes. In addition, the main technological changes are as follows:

---The requirements for terms and definitions have been changed (see Chapter 3, Chapter 3 of the.2008 edition);

---The definition of "glutinous corn" has been changed (see 3.1,.2008 edition 3.1);

---The terms and definitions of "imperfect grains," "impurities," and "color and odor" have been removed (see 3.3, 3.4, and

3.5 of the.2008 edition);

---The requirements for the "outside the level" category have been removed (see section

5.1 of the.2008 version);

---The indicator for moldy grains has been removed (see section

5.1 of the.2008 edition);

---The hygiene requirements have been removed (see section

5.2 of the.2008 edition);

---Added sampling and subsampling methods (see 6.1);

---The method for testing amylose content has been revised (see 6.2,

1 Scope

GB/T 22326-2025 is the Chinese national standard covering waxy maize as a graded commodity - the amylopectin content that defines it, the purity against ordinary maize contamination, the moisture, the impurities and the damaged kernels, and the grades. Issued on 31 October 2025, it has been in force since 1 May 2026, replacing GB/T 22326-2008.

This document specifies the classification, quality requirements, inspection methods, inspection rules, labeling, packaging, storage, and transportation of glutinous corn. Require. This document applies to the acquisition, storage, transportation, processing, and sale of commercial waxy corn.

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 1353 Corn

GB 5009.3 National Food Safety Standard - Determination of Moisture in Food

GB/T 5490 General Rules for Inspection of Grains and Oils

GB/T 5491 Sampling and Divided Sampling Methods for the Inspection of Grains and Oils

GB/T 5492 Grain and Oil Inspection. Identification of Color, Odor, and Taste of Grains and Oils

GB/T 5494 Grain and Oil Inspection. Inspection of Impurities and Defective Grains in Grains and Oilseeds

GB/T 5497 Grain and Oilseed Inspection - Determination of Moisture Content

GB/T 5498 Grain and Oil Inspection - Determination of Bulk Density

NY/T 4479 Determination of amylose in cereal grains by spectrophotometry

3 Terms and Definitions

The terms and definitions defined in GB 1353 and the following terms and definitions apply to this document.

3.1 The seeds are fully mature, opaque, dull, and waxy. The endosperm starch is mainly composed of amylopectin, with a low content of amylose. corn.

3.2 amylose content Amylose as a percentage of dry starch.

4 Classification

4.1 White glutinous corn Waxy corn with a white or milky white seed coat and at least 95% kernels.

4.2 Yellow Waxy Corn Waxy corn with a yellow or slightly reddish seed coat and at least 95% yellow kernels.