GB/T 22537-2018Grade quality of boiled ginseng (English PDF)

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard replaces GB/T 22537-2008 "Strong quality and other quality." This standard is compared with GB/T 22537-2008, except for editing In addition to the sexual modification, the main technical contents are changed as follows:

--- Modified some normative references;

--- Removed the terms of ginseng root, aloe and vigorously (see.2008, 3.3, 3.5, 3.8);

--- Revised the terminology of the main ginseng and ginseng roots (see 3.1, 3.2, 3.1,

3.2 of the.2008 edition);

---Modified some English corresponding words;

--- Change the index of 35 single-weights in the specifications of the Ginseng from

14.2 to 14,45 single-weight indicators from

11.1 to 11 (See 4.1.1.1,

4.1.1.1 of the.2008 edition);

--- Will be the parameters and grade requirements of the vigorous participation, from "first-class, second-class, third-class" to "special, first-class, second-class" (see 4.1.1.2, Version

4.1.1.2 of the.2008 edition;

--- Increased the description of the reed in the specifications and grades of 16 of the Ginseng (see 4.1.1.1);

--- Revised the thickness and narrowest diameter index in the specifications of the strong ginseng (see 4.1.2.1,

1 Scope

GB/T 22537-2018 is the Chinese national standard on grade quality of boiled ginseng, in the field of agriculture. The /T suffix marks it as a recommended standard: it is not compulsory by itself, but it becomes binding as soon as a contract, a tender or a customer specification calls it up - which in practice is how most foreign buyers meet it. It was issued on 7 June 2018 by the State Administration for Market Regulation; Standardization Administration of China, and has been in force since 1 October 2018. Classification: ICS 65.020.01, CCS B30. This page is published from the official record of the standard held by the Chinese standards administration: the identification, the dates, the classification and the issuing body are taken from there. The clause text, the tables and the numeric limits are in the document itself, which is delivered complete in English translation.

This standard specifies the terms and definitions, technical requirements, inspection methods, inspection rules, signs, labels and packaging, transportation, Storage. This standard applies to the classification and testing of vigorously ginseng.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article. Pieces. For undated references, the latest edition (including all amendments) applies to this document.

GB/T 191 packaging storage and transportation icon

GB 2760 food safety national standard food additive use standard

GB 2762 National Standard for Food Safety

GB 2763 National Food Safety Standards for pesticides

GB 5009.3-2016 National Food Safety Standard Determination of Moisture in Foods

GB 5009.4-2016 National Food Safety Standard Determination of ash in foods

GB/T 6682 Analytical laboratory water specifications and test methods

GB 7718 National Food Safety Standards for Prepackaged Food Labels

GB/T 18765-2015 Wild ginseng identification and grading quality

GB/T 26792 High Performance Liquid Chromatograph Pharmacopoeia of the People's Republic of China (Part 4 of.2015 Edition)

3 Terms and definitions

The following terms and definitions apply to this document.

3.1 Strongly participating boiledginseng Using fresh ginseng as raw material, after washing with water, hot or steamed, ginseng products dried after dipping in cold water.

Note. Commonly known as hot Tongshen.

3.2 Ginseng main root ginsengmainroot The main part of the ginseng root stem.

3.3 Ginseng gingingrhizome The rhizome of the upper part of the main root of ginseng.

3.4 Section transect The cross-section of the ginseng was horny and red outside the white.