GB/T 44593-2024Dried spearmint (English PDF)

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.

This document modifies ISO 2256.1984 Specification for Dried Spearmint.

This document has the following structural adjustments compared to ISO 2256.1984.

--- Added Chapter 3 "Terms and Definitions" and the subsequent chapters and articles are postponed accordingly;

--- Chapter 8 corresponds to Chapter 7 and Appendix A of ISO 2256.1984, of which 8.1 and 8.2 correspond to Chapter 7 and Appendix A of ISO 2256.1984

7.1, 7.2 and 8.3 correspond to Appendix A of ISO 2256.1984.

The technical differences between this document and ISO 2256.1984 and their reasons are as follows.

--- Replaced ISO 939.1980 (see Table 1) with the normative reference GB 5009.3 and replaced with the normative reference GB 5009.4

ISO 928.1997 and ISO 930.1997 (see Table 1) were replaced by ISO 6571 with the normative reference GB/T 30385.

1984 (see Table 1), replaced ISO 948.1980 (see Chapter 6) with the normative reference GB/T 12729.2, replaced ISO 948.1980 (see Chapter 6) with the normative reference

GB/T 12729.3 replaces ISO 2825.1981 (see Chapter 7) and GB/T 12729.5 replaces the normative references

ISO 927.1982 (see 5.3) was revised to adapt to my country's technical conditions and increase operability;

--- Added relevant test methods for "taste and smell" to meet the actual use of this document in my country (see 5.1);

--- The unit of "water content" has been changed to adapt to my country's technical conditions (see Table 1);

--- Deleted the footnotes of the clauses in "water content, total ash content, acid insoluble ash content, volatile oil content" and changed the content requirements of total ash content to meet the requirements of

my country's technical documentation requirements (see 5.4, 4.4 of ISO 2256.1984);

--- Changed the labeling requirements, added the requirements of "net content" and "name, address and trade name of the manufacturer or packer" to meet the requirements of

The actual requirements for product marking (see 8.2, 7.2 of ISO 2256.1984);

--- Changed the relevant descriptions of storage and transportation to meet the actual needs of storage and transportation of dried spearmint (see 8.3, ISO 2256.

1984, Appendix A).

The following editorial changes were made to this document.

---Change the file name to "Dried Spearmint" to facilitate the actual use of this file in my country;

--- Changed the expression of "Scope", deleted the footnotes of the provisions in "Scope" and the expression of Appendix A;

--- Incorporate the contents of the ISO 2256.1984/Amd1.2017 amendment, and the outer margins of the clauses involved are marked with vertical double

Lines (|) are marked;

--- Change the title of 4.4 in ISO 2256.1984 "Chemical requirements" to the title of 5.4 in this document "Physical and chemical indicators";

--- Change the title of Chapter 7 of ISO 2256.1984 "Packaging and marking" to the title of Chapter 8 of this document "Packaging, marking, storage

Storage and transportation";

--- Added "References".

1 Scope

This document specifies the quality requirements for whole or shredded dried spearmint leaves and shoots as well as the packaging, labelling, storage and transport requirements.

Products, sampling and testing methods.

This document applies to the processing, production, distribution and trade of dried spearmint products.

Note. Dried spearmint refers to artificially dried dehydrated spearmint.

This document does not apply to peppermint, the requirements for which are given in ISO 5563.

2 Normative references

The contents of the following documents constitute essential clauses of this document through normative references in this document.

For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies to

This document.

GB 5009.3 National Food Safety Standard Determination of Water Content 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 12729.3 Preparation of powder samples for analysis of spices and condiments (GB/T 12729.3-2020, ISO 2825.

1981,MOD)

GB/T 12729.5 Determination of foreign matter content in spices and condiments (GB/T 12729.5-2020, ISO 927.1982,

MOD)

GB/T 30385 Spices and condiments - Determination of volatile oil content (GB/T 30385-2013, ISO 6571.2008, IDT)

3 Terms and definitions

There are no terms or definitions that require definition in this document.

4 Description

Linnaeus) and related hybrids (the acceptability of hybrids varies depending on where they are grown),

The leaves are dark green or gray-green in color.

5 Requirements