LY/T 3137-2019General technical requirements for agarwood products (English PDF)

5.1 Technical requirements

Agarwood products should meet the requirements of Table 1.

Table 1 Technical requirements

Test items

Claim

Agarwood Products Agarwood Essential Oil Products Agarwood Burning Products Xylem structure should comply with LY/T 2904-2017 Claim.

Color reaction--

TLC-- --

HPLC Characteristic Atlas--Ethanol extract content should comply with LY/T 2904-2017 Requirements, and should not be lower than the product standard Weighing.

The producing area or country should be consistent with the nominal product.

hygiene standard--

Should comply with GB/T 26516-2011 5.3 requirements.

Limit of hazardous substances--should comply with GB 26386-2011 5.4 requirements.

5.2 Naming requirements

Agarwood products should indicate the production area or country, ethanol extract content, product name and other information. The naming should be based on the groups specified in Table 2.

to make.

Table 2 Naming of Agarwood Products

Content of ethanol extract in producing area or country (only labeled as agarwood products) Product name

Example 1. ES20 Agarwood Carving of Hui'an Department 2. Sin Chau Burning Incense Note. 1. Producing areas include. National Fragrance, Huian, and Xingzhou. If the origin or country classification cannot be confirmed, it will not be marked.

2. The original agarwood product should indicate the content of ethanol extract, which is expressed as "ES **". If it is 20%, it is expressed as ES20.

7.1 Inspection classification

7.1.1 Product inspection is divided into factory inspection and type inspection.

7.1.2 Factory inspection includes the following items.

Agarwood products in the original state. Inspection in the producing area or country, content of ethanol extract;

Agarwood essential oil products. inspection of producing area or country;

Agarwood incense products. Inspection in the producing area or country.

7.1.3 In addition to all items of type inspection, the original agarwood product adds xylem structure, color reaction, and thin layer chromatography.

And high-performance liquid characteristic map inspection; agarwood essential oil products increase hygiene indicators; agarwood burning products increase harmful substances limit.

7.1.4 Type inspection shall be carried out in one of the following cases.

a) When major changes occur in raw materials and production processes;

b) during normal production, the inspection is not less than once a year;

c) Stop production for more than 3 months and resume production;

d) Trial-type identification of new products;

e) When the quality supervision agency requests the type inspection.

7.2 Sampling

7.2.1 Agarwood products in their original state

The same origin, the same tree species source, and the same classification are regarded as one inspection lot. Sampling rules according to the 2015 edition of the Pharmacopoeia of the People's Republic of China the provisions of the four [Other General Rules 0211] are implemented.

7.2.2 Agarwood Essential Oil Products

The sampling rules for the inspection of the producing area or country of origin shall be implemented in accordance with the provisions of the fourth edition of the Pharmacopoeia of the People's Republic of China.2015 [Other General Rules 0211].

The sampling rules for indicators are implemented in accordance with QB/T 1684.

7.2.3 Agarwood Incense Products

The sampling rules for the inspection of the production area or country of origin are implemented in accordance with the provisions of the fourth edition of the Pharmacopoeia of the People's Republic of China.2015 [Other General Rules 0211], which is harmful the sampling rules for substance limits are implemented in accordance with GB 26386-2011.

7.3 Judgment

When the results of all inspection items meet the requirements of this standard, the product is judged to be qualified; if one of the inspection results does not meet this standard when the requirements are quasi-prescribed, the product is judged to be unqualified.

8.1 Logo

8.1.1 Product marking

Products should be marked. product name; product implementation standards; product classification; main and auxiliary materials of the product; safety tips; product delivery party information (product Manufacturer or distributor information).

8.1.2 Quality Express Card

The product quality express card content should at least include. product name; product implementation standards; main and auxiliary materials of the product; safety tips; product delivery Party information (production company or distributor information).

8.1.3 Instruction Manual

The content of the product instruction manual should at least include. product application scope; storage requirements; warnings and safety tips.

8.2 Packaging

The product should have suitable packaging when it leaves the factory. Packaging shall be such that the product is free from deterioration, damage and contamination.

8.3 Transport and storage

During the transportation of the product, it should be protected from rain and snow, and should be lightly loaded and unloaded during transportation, and should not be weighed. The product is stored in a ventilated and dry place.

Keep away from fire and water during the process.

Appendix A

(Normative appendix) Aroma Evaluation A.1 Principle Compare the sample to be tested with the standard sample, and evaluate whether the aroma of the sample to be tested is acceptable based on the dominant aroma difference between the two.

Accept, and then determine whether the production area or country is the same. Specifically, 4 samples are marked separately, 2 of which are samples to be tested, and the other 2 are labeled for the standard sample, mix 4 samples, remove one at random, and keep 3 copies, and let the evaluator find the one with a different aroma. According to the three-point test Mathematical statistical model. In the case where the minimum significant level is 5%, the evaluator takes turns to independently evaluate the prepared sample and present it the mark number of the found sample is given to the moderator, which is recorded by the moderator and will not be discussed. Perform 3 times per person (do not repeat).

The aroma is evaluated. Each evaluation is regarded as an independent judgment. If it is 5 people, it will be evaluated 15 times in total. If the correct sample is drawn If the cost is less than 9 times, it is lower than the minimum significant level of 5%. It can be judged that the aroma of the sample to be tested is different from the standard sample, but it is within the acceptable range.

Therefore, the operation of this method must be no less than 5 (best 7 digits, singular. For the specific number of assessors and their critical thresholds, see Table A.1), an evaluation team of trained and qualified evaluators. The sample size for one evaluation should not exceed 15 to ensure that the evaluators are focused.

A.2 Preparation before evaluation A.2.1 Evaluation Room A.2.1.1 The internal facilities shall be composed of odorless, non-adsorption and non-odorous building materials.

A.2.1.2 The evaluation room should be close to the sample preparation area, and the color of the walls and interior facilities should be neutral. Milky or light gray is recommended color.

A.2.1.3 Noise should be controlled to avoid interference with the evaluator during the evaluation process. There should be suitable ventilation equipment to avoid the breath remaining in the evaluation Room.

A.2.1.4 The lighting should be adjustable and uniform, and have sufficient brightness to facilitate evaluation. The color temperature of the recommended lamp is 6500k.

A.2.1.5 The temperature and humidity should be suitable and kept relatively stable. Work benches should be as comfortable as possible for the evaluator.

A.2.2 Assessor

A.2.2.1 Selection of evaluators.

a) The evaluator should be in good health and sensitive to smell;

b) have certain professional knowledge of the evaluated agarwood products and be free of prejudice;

c) No obvious personal taste.

A.2.2.2 Evaluator training.

a) Select 3 to 4 samples from different producing areas and form an aroma group (such as partial sweetness, partial floral fragrance, etc.), and then repeatedly make the evaluator memorize;

b) Dilute the scent already memorized by the evaluator, and then let the evaluator eliminate the difference in strength;

c) The above training needs to be persisted for a long time. The evaluator is tested with blind samples every year.

A.2.2.3 The evaluator's requirements before evaluating incense.

a) Before each evaluation, you must wash your hands without odor (including not using perfumed cosmetics);

b) cannot be hungry or full;

c) Do not smoke or eat, but drink water within 60 minutes before the evaluation;

d) Cannot participate in judging incense when you are unwell.

A.2.3 Standard samples

a) Select agarwood products that are quasi-determined famous producing areas and best represent the current level of production quality as the standard sample. When quality changes, Replace when necessary.

b) Natural agarwood of different varieties, different regions or countries, spices made from different raw materials and different technological routes, spices of different specifications Standard samples should be determined separately.

c) The standard samples are jointly determined by the enterprise technology, quality supervision department and/or customers.

d) The standard sample should be within the validity period of the product and meet the storage requirements.

A.2.4 Incense burner Tasteless censer after heating. There should be a breathable lid to ensure that the sample can cover the sample while smelling. The temperature control range should cover 50 ~.200 °C, temperature control accuracy is within 1 °C.

A.2.5 Fragrant paper Clean, non-staining paper. Use good quality odorless absorbent paper (thickness about 0.5mm). Cut into 0.5cm-0.8cm width and 10cm-15cm length Bars.

A.3 Sample preparation A.3.1 Sample of agarwood in its original state Large specimens should be used after cutting, scraping into chips or grinding into powder. Take a standard sample of the same gram weight (not less than 0.02g) and 2 pieces of wood chips or powder to be tested. After 4 samples are marked and numbered, they are placed in 4 incense burners with the same appearance at the same temperature.

Heating (usually the heating temperature range is 80 ~ 150 °C, the actual heating temperature should be selected according to the flavor release characteristics of the sample).

A.3.2 Agarwood essential oil samples Take 2 labeled fragrant papers and immerse them in the standard sample for about 1cm. Dip the essential oil, and scrape off the excess essential oil as much as possible at the mouth of the sample container.

After taking out the fragrant paper from the standard sample, do not put the end dipped in the essential oil upright to prevent the extra essential oil from dripping down. Take another 2 marked ones the incense paper is immersed in the sample to be tested, and the height of the essential oil should be the same as that of the standard sample. If you can't ensure the same height, it's best to change 4 the root fragrant paper is dipped separately to avoid the appraisers from identifying the essential oil from the height. If visible on fragrant paper with sample when the color difference is low, the brightness of the evaluation room is dimmed.

A.3.3 Agarwood burning incense sample Take 2 standard samples of the same gram weight (not less than 0.05g) and 2 samples to be tested. After 4 samples are numbered, click After burning, put them into 4 incense burners with the same appearance.

A.4 Operating procedures A.4.1 The host should first ensure that the evaluation environment meets the requirements, and then notify the members of the evaluation team. It is best to choose the middle of the morning or afternoon segment.

A.4.2 The prepared samples disturb the order. This process should avoid samples contacting and contaminating each other. Take a random sample and set aside, keep the remaining 3 samples were submitted to the evaluator for evaluation.

A.4.3 Attention should be paid to the evaluation. the incense burner of the original agarwood sample should be inhaled at a distance of 1 ~ 2cm from the nose;

1 ~ 2cm away from the nose, don't let the incense paper touch the nose, inhale slowly; the incense burner of the incense burning sample is 25 ~ 35cm away from the nose Leave, gently wave your hand, fan the air from inside to inside, slowly inhale. When you feel olfactory fatigue, the evaluator can sniff their sleeves, or alleviate by other methods that do not affect the aroma evaluation.

A.4.4 One of the three samples must be from a different sample. Evaluators look for samples with different aromas based on their own sense of smell.

A.4.5 During the evaluation process, the evaluators do not discuss each other, and three rounds of extraction and evaluation are required for the same set of standard samples and samples to be inspected. Per comment the valuer needs to find samples with different aromas every 20 minutes within about 60 minutes. The host only records each evaluation of each evaluator.

The code for identifying the incense paper was found.

A.5 Judgment of results If the evaluator can select the only different sample from the three samples, the result is considered "different". If the number of "different" is large at the critical value in Table A.1, the test sample is considered to be different from the production region or country of the standard sample. Otherwise it is considered the same.

Table A.1 Table of significance of binomial distribution (= 5%)

Critical value of the number of appraisers references GB/T 14454.2-2008 Fragrance Evaluation Method