GB/T 34260-2017Summer savory (English PDF)

Foreword

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

This standard uses the translation method identical with ISO 7928-2:1991 "savory specifications Part 2. Summer savory." the documents of our country that are consistent with the corresponding international documents that are normative references in this standard are as follows.

--- GB/T 12729.3-2008 Preparation of spice and condiment powder samples for analysis (ISO 2825:1981, MOD);

Spices and condiments - Determination of foreign matter content (ISO 927:1982, NEQ);

Spices and condiments - Determination of moisture content (distillation method) (ISO 939:1980, NEQ);

Spices and condiments - Determination of total ash content (ISO 928:1997, NEQ);

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

Spices and condiments - Determination of volatile oil content (ISO 6571:2008, IDT).

This standard made the following editorial changes.

--- Modify the standard name.

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

This standard by the National Spice Standardization Technical Committee (SAC/TC408) centralized.

This standard was drafted unit. Yancheng Teachers College, Nanjing Institute of wild plant comprehensive utilization.

Drafters of this standard. Tang Boping, Zhang Weiming, Chen Shirong.

Summer fragrant mint

1 Scope

This standard specifies the summer fragrant mint (foliage, whole or broken leaves) technical requirements, test methods, packaging and labeling.

This standard applies to the quality of summer mint assessment and trade.

This standard does not apply to winter scent (SaturejamontanaL.).

2 Normative references

The following documents for the application of this document is essential. For dated references, only the dated version applies to this article Pieces. For undated references, the latest edition (including all amendments) applies to this document.

ISO 927 Spices and condiments Determination of foreign substances (Spices and diments-Determinationofextra-neousmattercontent) ISO 928 Spices and condiments - Determination of total ash (Spices and ingredients - Determinationoftotalash) ISO 930 Spices and condiments Determination of acid-insoluble ash (Spices and components-Determinationof acid-insolubleash ISO 939 Spices and condiments - Determination of moisture content Distillation method (Spicesandcondiments-Determinationof moisturecontent-Entrainmentmethod) ISO 2825 Spices and condiments for the preparation of powder samples (Spices and diments-Preparationofa groundsampleforanalysis) ISO 6571 spices and condiments Determination of volatile oil content (Spicesandcondiments-Determinationof volatileoil)

3 Description

Summer mint is an annual Labiatae herb (Saturejahortensis L.), the flowers were white or rose. Common forms of goods the pruning leaves picked before flowering, the most common are whole or broken leaves (see Figure 1).

Branch and leaf length 15cm ~ 30cm, stems were reddish brown. Leaves opposite, was oblong or approximately lanceolate, complete, flat and glandular, leaves Length 30mm ~ 35mm range, width 3mm ~ 6mm, dark green (see Figure 2).

Figure 1 summer mint flowers