GB/T 42780-2023Quality grades for products of cassia (English PDF)
肉桂产品质量等级
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Issued by
SAMR; SAC
Level / Type
National · Recommended
Issue date
May 23, 2023
Implementation date
December 1, 2023
Scope
GB/T 42780-2023 is the English-translated version of 肉桂产品质量等级.
This document defines the terms used for cassia products and specifies the requirements they have to meet, the inspection rules, and the packaging, labelling, marking, transport and storage, and it describes the inspection methods.
The document applies to the assessment of the quality grade of the Chinese cassia products known as bangui, guitong, yanzigui, guisui and guizhi.
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Document preview — GB/T 42780-2023
National Standard of the People's Republic of China
- ICS
- 67.220.10
- Classification
- B 66
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 document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1: Structure and Drafting Rules for Standardization Documents" drafting.
1 Scope
This document defines the relevant terms and definitions of cinnamon products, and stipulates the requirements, inspection rules, packaging, labels, signs, transportation of cinnamon products. transport and storage, and describe the inspection methods.
This document is applicable to the quality grade assessment of Bangui, Guitong, Yanzigui, Guisu and Guizhi produced in my country.
2 Normative references
The contents of the following documents constitute the essential provisions of this document through normative references in the text. Among them, dated references For documents, only the version corresponding to the date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to this document.
GB/T 191 Packaging, storage and transportation icon marks
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 condiments
GB/T 30385 Determination of volatile oil content of spices and condiments
GB/T 34344 General Technical Requirements for Logistics Packaging Materials of Agricultural Products
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1 Cinnamon products products of cassia
3.2 Bangui cassia plate
The bark stripped from the trunk of the cinnamon tree is processed into a plate-shaped product with the longitudinal sides curled or not, and the outer skin peeled or not peeled.
3.3 Guitong cassia whole
The bark peeled from the main trunk or large branches of cinnamon tree is processed into a roll-shaped product with or without peeling the outer skin.
3.4 Cigarette cassia sticks
Cut the fresh cinnamon peel with the outer skin into squares, and process it into a roll-shaped product of the size of a cigarette.
3.5 Cinnamon crushed cassia broken
Irregular block or broken block products that are stripped from cinnamon sticks or left over from cinnamon bark processing.
3.6 Cassia
The flaky and segmented products obtained by removing leaves from cinnamon branches.
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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 5009.3National food safety standard - Determination of Moisture Content in Foods
- GB 5009.4National food safety standard - Determination of Ash in Foods
- GB/T 12729.2Spices and condiments - Sampling
- GB/T 30385Spices and condiments -- Determination of volatile oil content
- GB/T 34344General technical requirement of packaging materials for agricultural products logistics
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Related Standards
GB 5009.3-2016 — National food safety standard - Determination of Moisture Content in Foods
GB 5009.300-2025 — National food safety standard - Determination of L-carnitine in foods
GB 5009.301-2025 — National food safety standard - Determination of osmotic pressure in food
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