GB/T 36397-2018Grade quality of American ginseng (English PDF)
西洋参分等质量
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Issued by
SAMR; SAC
Level / Type
National · Recommended
Issue date
June 7, 2018
Implementation date
October 1, 2018
Scope
GB/T 36397-2018 is the English-translated version of 西洋参分等质量.
GB/T 36397-2018 grades the quality of American ginseng products. It defines American ginseng and its two processed forms, hard-dried and soft-dried American ginseng, which differ in processing temperature, hardness, section colour and suitability for slicing, as well as parts of the root such as the main root.
It sets out the technical requirements, the inspection methods and the inspection rules used to place a product in a grade, drawing on national food safety standards for moisture, ash, food additives, contaminants and pesticide residues, and on the Pharmacopoeia of the People's Republic of China.
It also covers marking, labelling, packaging, transport and storage. The standard applies to the grading and testing of American ginseng. It was issued on 7 June 2018 and has applied since 1 October 2018.
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Document preview — GB/T 36397-2018
National Standard of the People's Republic of China
- ICS
- 65.020.01
- Classification
- B 30
Issued by: State Administration for Market Regulation; Standardization Administration of the PRC
Contents
- Foreword
- 1 Scope
- 2 Normative references
- 3 Terms and definitions
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
1 Scope
This standard specifies the terms and definitions, technical requirements, inspection methods, inspection rules, signs, labels and packaging, and transportation of American ginseng products. Loss and storage.
This standard applies to the classification and testing of American ginseng.
2 Normative references
The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this document. 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 American ginseng
A product made from fresh American ginseng as a raw material, washed and dried after drying.
Note: It can be divided into hard-skinned American ginseng and soft-stem American ginseng.
3.1.1 Hard-stem American ginseng
The processing temperature is higher than 50 °C, the hardness is large, the section is milky white, the vascular bundle is red, the powder is large, the gas is micro and specific, the taste is slightly bitter, sweet, not suitable Sliced dry processed products.
3.1.2 Soft branch American ginseng
The processing temperature is lower than 50 °C, the hardness is small, the section is yellowish white, the oiliness is large, the gas is micro and specific, the taste is slightly bitter and sweet, and the drying process is suitable for slicing. product.
3.2 American ginseng main root
The main part of the roots of American ginseng.
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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 15 pages — is available in the English PDF.
Referenced standards
Normative references
- GB/T 191Graphical symbols marking for handling and storage of packages
- GB 2760National Food Safety Standard - Food additives - Usage Standards
- GB 2762National food safety standard - Limits of contaminants in food
- GB 2763National food safety standard-Maximum residue limits for pesticides in food
- GB 5009.3-2016National food safety standard - Determination of Moisture Content in Foods
- GB 5009.4-2016National food safety standard - Determination of Ash in Foods
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