GB/T 7900-2018White pepper (English PDF)

Foreword

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

This standard replaces GB/T 7900-2008 "white pepper." This standard compared with GB/T 7900-2008, in addition to editorial changes outside the main

Technical differences are as follows.

--- Normative references all the original reference standard ISO documents.

This standard uses the translation method identical with ISO 959-2..1998 "pepper (whole or powder) Specifications Part 2. white pepper."

The documents of our country that are consistent with the corresponding international documents that are normative references in this standard are as follows.

Sampling methods for spices and condiments (ISO 948. 1980, NEQ);

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

--- GB/T 12729.12-2008 spice and condiment Determination of non-volatile ether extract (ISO 1108..1992,

NEQ);

--- Spices and condiments --- Determination of dirt (ISO 1208. 1982, MOD); --- GB/T 12729.13-2008

Spices and condiments - Determination of volatile oil content (ISO 6571..2008, IDT) GB/T 30385-2013.

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. Zhejiang Medical College, Nanjing Institute of wild plant comprehensive utilization.

1 Scope

This standard specifies the technical requirements of white pepper (Pipernigrum L.) and white pepper, test methods and packaging, marking.

This standard applies to the quality of white pepper and its trade.

This standard does not apply to light white pepper.

2 Normative references

The following documents for the application of this document is essential. For dated references, only the dated version applies to this document. 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 948 Spices and condiments sampling (Spicesandcondiments-Sampling)

ISO 1108 Spices and condiments Determination of non-volatile ether extract (Spices and ingredients-Determinationof

non-volatileetherextract)

ISO 1208 Spices and condiments Determination of contaminants (Spicesandcondiments-Determinationoffilth)

ISO 5498 Agricultural products - Determination of crude fiber content - General method (Agriculturalfoodproducts-Determination

ofcrudefibrecontent-Generalmethod)

ISO 5564 whole black, white pepper or pepper piperine content spectrophotometry (Blackpepperandwhite

pepper, wholeorground-Determinationofpiperinecontent-Spectrophotometricmethod)

ISO 6571 Spices and condiments Determination of volatile oil content (Spicesandcondiments-Determinationofvolatileoil

content

3 Terms and definitions

The following terms and definitions apply to this document.

3.1

Black pepper blackpepper

Exocarp pepper dried fruit.

3.2

Remove the peel of the pepper fruit.