GB/T 32727-2016Nutmeg (English PDF)

Foreword

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

This standard uses the translation method equivalent to ISO 6577.:2002 "whole or broken nutmeg and nutmeg specifications".

And the normative reference in this standard international documents are consistent with the relationship between China's documents are as follows.

Methods for sampling spices and condiments (ISO 948. 1980, NEQ) GB/T 12729.2-2008.

GB/T 12729.5-2008 Determination of the content of spices and condiments in foreign matter (ISO 927. 1982, NEQ) Determination of moisture content of spices and condiments (distillation method) (ISO 939. 1980, NEQ) GB/T 12729.6-2008.

GB/T 12729.7-2008 Determination of total ash content of spices and condiments (ISO 928.:1997, NEQ) GB/T 12729.9-2008 Determination of insoluble ash content of spices and condiments (ISO 930.:1997, MOD)

--- GB/T 30383-2013 Ginger (ISO 1003.:2008, IDT) GB/T 30385-2013 Determination of volatile oil content of spices and condiments (ISO 6571.:2008, IDT) this standard has made the following editorial changes.

--- in line with the name of my nutmeg products, the standard name to "nutmeg".

This standard is proposed by the All-China Federation of Supply and Marketing Cooperatives.

This standard is nationalized by the National Standardization Technical Committee for Spice (SAC/TC408).

The drafting of this standard. Nanjing Wild Plant Comprehensive Utilization Research Institute, Chenguang Biotechnology Group Co., Ltd.

The drafters of this standard. Zhang Weiming, Li Fengfei, Yang Wenjiang, Chen Shirong.

nutmeg

1 Scope

This standard specifies the technical requirements, test methods, packaging and marking of nutmeg.

This standard applies to the quality assessment of nutmeg and its trade.

2 Normative reference documents

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

ISO 927 Determination of spices and spices of exotic contents (Spicesandcondiments-Determination ofextra-neousmattercontent) ISO 928 Determination of total ash content of spices and condiments (Spicesandcondiments-Determinationoftotalash) ISO 930 Determination of insoluble ash in spices and condiments (Spicesandcondiments-Determinationof acid-insolubleash ISO 939 Determination of moisture content of spices and condiments (Distillation) (Spicesandcondiments-Determination of moisturecontent-Entrainmentmethod ISO 948 spices and spices sampling method (Spicesandcondiments-Sampling) ISO 1003. 1980 Spices and spices Ginger (whole, flake or powder) specifications (Spicesandcondiments-Ginger, whole, inpieces, orground-Specification) ISO 2825 Preparation of powder samples for spices and condiments (Spicesandcondiments-Preparationofa groundsampleforanalysis ISO 6571 Determination of volatile oil content of spices and condiments (Spicesandcondiments-Determination of volatileoilcontent)

3 Terms and definitions

The following terms and definitions apply to this document.

From green to yellowish white (with maturity) Peel, woody hull, fruit and nuts (nutmeg).

Dry, mature nutmeg (MyristicafragransHoutt.) Tree fruit nuts.

Whole or broken nutmeg clothing mace, wholeorinpieces Dry, ripe nutmeg fruit nutmeg clothing.

Arsenic

Wrapped in the flesh or membrane tissue around the seed (connected to the seed through the umbilical).