GB/T 30383-2013Ginger (English PDF)

Foreword

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

Translation of this standard method identical with ISO 1003:2008 "spices and condiments ginger, or ginger specification." Correspondence between the consistency of the standards of international documents and normative references of the following documents.

--- GB/T 12729.2-2008 Spices and condiments sampling method (ISO 948. 1980, NEQ);

--- GB/T 12729.3-2008 Spices and condiments preparing a powder sample analysis (ISO 2825. 1981, MOD) used;

--- GB/T 12729.5-2008 Spices and condiments Determination of extraneous matter content (ISO 927. 1982, NEQ);

Determination --- GB/T 12729.6-2008 Spices and condiments moisture content (distillation) (ISO 939. 1980, NEQ);

--- GB/T 12729.7-2008 Spices and condiments - Determination of total ash (ISO 928:1997, NEQ);

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

--- GB/T 12729.13 Spices and condiments - Determination of dirt (ISO 1208. 1982, MOD).

This standard made the following editorial changes.

--- Ginger is consistent with our product name, standard name will be changed to "Ginger." the standard proposed by China Federation of Supply and Marketing Cooperatives.

This standard by the national spice Standardization Technical Committee (SAC/TC408) centralized.

This standard was drafted. macro aromatic material (Kunshan) Co., Ltd., Nanjing Institute of comprehensive utilization of wild plants.

1 Scope

This standard specifies the technical requirements of ginger, test methods, packaging, labeling.

This standard applies to the quality assessment and ginger trade.

2 Normative references

The following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein Member. For undated references, the latest edition (including any amendments) applies to this document.

ISO 565 Test sieves metal woven wire mesh, plate and sheet metal forming EDM nominal pore size (Testsieves-Metalwirecloth, perforatedmetalplateandelectroformedsheet-Nominalsizesofopenings) ISO 927 Spices and condiments - Determination of extraneous matter content (Spicesandcondiments-Determinationofextra-neousmattercontent) ISO 928 Spices and condiments - Determination of total ash (Spicesandcondiments-Determinationoftotalash) ISO 930 Spices and condiments - Determination of acid insoluble ash (Spicesandcondiments-Determinationof acid-insolubleash) ISO 939 Spices and condiments - Determination of moisture content (distillation) (Spicesandcondiments-Determinationof moisturecontent-Entrainmentmethod) ISO 948 Spices and condiments - Sampling methods (Spicesandcondiments-Sampling) ISO 1208 Spices and condiments - Determination of filth (Spicesandcondiments-Determinationoffilth) ISO 6571 Spices and condiments Determination of volatile oil content (distillation) (Spices, condimentsandherbs-Deter-minationofvolatileoilcontent-Hydrodistilationmethod)

3 Description

4 Requirements