GB/T 32729-2026Dried sage (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 32729-2016 "Dried Sage". Compared with GB/T 32729-2016, the main differences are structural adjustments and editorial changes.

Aside from the changes, the main technical changes are as follows.

---The scope has been changed (see Chapter 1, Chapter 1 of the 2016 edition);

---The standardized document referenced in the test method has been modified, the limit requirement for total ash has been changed, and a sampling limit requirement has been added (see 5.2~).

5.4, Table 1, Chapter 6 (4.2-4.4 in the 2016 edition, Table 1, Chapter 5);

---Added storage and transportation requirements (see 8.3 and 8.4).

This document is modified to adopt ISO 11165:1995 "Specification for dried sage".

This document has undergone the following structural adjustments compared to ISO 11165:1995.

---A new chapter on "Terms and Definitions" has been added, and the chapter numbers will be updated accordingly for subsequent chapters.

The technical differences between this document and ISO 11165:1995, and the reasons therefor, are as follows.

---The illustration of fresh sage flower stems in Chapter 3 of ISO 11165:1995 has been removed to adapt to my country's technical requirements;

---ISO 927:1982 (see 5.3) has been replaced by normatively referenced GB/T 12729.5, and GB 5009.3 has been replaced by normatively referenced GB 5009.3.

ISO 939:1980 has been replaced (see Table 1), and the normatively referenced GB 5009.4 has replaced ISO 928:1997 and ISO 930.

In.1997 (see Table 1), ISO 6571:1984 (see Table 1) was replaced by the normatively referenced GB/T 30385.

GB/T 12729.2 replaces ISO 948:1980 (see Chapter 6) to adapt to my country's technical conditions and increase operability;

---The requirements for total ash content limits have been revised (see Table 1) to comply with Chinese technical documentation requirements;

---Sampling limit requirements have been added (see Chapter 6) to adapt to my country's technical conditions;

---The requirements for "packaging" and "marking" have been changed, and requirements for "storage" and "transportation" have been added (see Chapter 8) to meet the actual needs of this product.

International demand.

The following editorial changes have been made to this document.

---To align with existing standards, the standard name has been changed to "Dried Sage";

---The wording of "scope" has been changed;

---Change "free from mold, insects, etc." in section 4.2 of ISO 11165:1995 to "free from mold and pests";

---Change "Chemical requirements" in section 4.4 of ISO 11165:1995 to "Physicochemical properties";

---Change the title of Chapter 7 in ISO 11165:1995, "Packaging and Marking", to "Packaging, Marking, Storage and Transport".

Please note that some content in this document may involve patents. The issuing organization of this document assumes no responsibility for identifying patents.

This document was proposed by the All China Federation of Supply and Marketing Cooperatives.

This document is under the jurisdiction of the National Spices and Flavours Standardization Technical Committee (SAC/TC408).

1 Scope

This document provides characteristic information on dried sage (whole or shredded leaves), specifies technical requirements, and outlines packaging, labeling, storage, and transportation procedures.

The document describes the sampling and testing methods.

This document applies to the quality assessment and trade of dried sage.

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 5009.3 National Food Safety Standard - Determination of Moisture in Food GB 5009.4 National Food Safety Standard - Determination of Ash Content in Food GB/T 12729.2 Sampling Methods for Spices and Seasonings GB/T 12729.5 Determination of foreign matter content in spices and seasonings (GB/T 12729.5-2020, ISO 927:1982) MOD) GB/T 30385 Determination of volatile oil content in spices and seasonings (GB/T 30385-2013, ISO 6571:2008, IDT)

3 Terms and Definitions

This document does not contain any terms or definitions that need to be defined.

4 Description

Dried sage refers to the dried leaves of *Salvia officinalis* L., a plant in the Lamiaceae family, collected before flowering and then dried. Fresh sage...

The leaves of sage are grayish-white, pubescent, and elliptical-lanceolate in shape, approximately 2-8 cm long and 2 cm wide. Compared to fresh leaves, dried sage...

The color is slightly dull.

5 Requirements