GB/T 12729.3-2020 English PDF (GBT12729.3-2020)

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GB/T 12729.3-2020: Spices and condiments -- Preparation of a ground sample for analysis
GB/T 12729.3-2020
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.220.10
B 36
Replacing GB/T 12729.3-2008
Spices and Condiments - Preparation of a Ground
Sample for Analysis
(ISO 2825:1981, MOD)
ISSUED ON: APRIL 28, 2020
IMPLEMENTED ON: NOVEMBER 1, 2020
Issued by: State Administration for Market Regulation;
Standardization Administration of the People’s Republic of
China.
Table of Contents
Foreword ... 3 
1 Scope ... 5 
2 Normative References ... 5 
3 Principle ... 5 
4 Instruments and Equipment ... 5 
5 Method ... 6 
Foreword
GB/T 12729 Spices and Condiments is constituted of the following parts:
---GB/T 12729.1 Spices and Condiments - Nomenclature;
---GB/T 12729.2 Spices and Condiments - Sampling;
---GB/T 12729.3 Spices and Condiments - Preparation of a Ground Sample for
Analysis;
---GB/T 12729.4 Spices and Condiments - Determination of Degree of Fineness
of Grinding (hand sieving method);
---GB/T 12729.5 Spices and Condiments - Determination of Extraneous Matter
Content;
---GB/T 12729.10 Spices and Condiments - Determination of Ethanol-soluble
Extract;
---GB/T 12729.11 Spices and Condiments - Determination of Cold Water-soluble
Extract;
---GB/T 12729.12 Spices and Condiments - Determination of Non-volatile Ether
Extract;
---GB/T 12729.13 Spices and Condiments - Determination of Filth.
This is Part 3 of GB/T 12729.
This Part was drafted in accordance with the rules in GB/T 1.1-2009.
This Part serves as a replacement of GB/T 12729.3-2008 Spices and Condiments -
Preparation of a Ground Sample for Analysis.
In comparison with GB/T 12729.3-2008, other than editorial modifications, the main
technical changes are as follows:
---A “NOTE” is added to the clause in Chapter 1 (see Chapter 1);
---The content of 4.1 in Version 2008 is modified into “the pulverizer is made of
non-absorbent materials, which is easy to clean, and has a small dead volume,
with uniform grinding and no generation of overheating; the particle size of
grinding may be adjusted in accordance with the requirements.” (see 4.1; 4.1
of Version 2008);
Spices and Condiments - Preparation of a Ground
Sample for Analysis
1 Scope
This Part of GB/T 12729 specifies a method for the preparation of a ground sample for
analysis from laboratory samples of spices and condiments.
This Part is applicable to the preparation of a ground sample for the analysis of spices
and condiments.
NOTE: for spices with high hardness, high humidity, high volatile oil or high fat content,
calibration method or other suitable methods may be used for sample preparation.
2 Normative References
The following documents are indispensable to the application of this document. In
terms of references with a specified date, only versions with a specified date are
applicable to this document. In terms of references without a specified date, the latest
version (including all the modifications) is applicable to this document.
GB/T 12729.2 Spices and Condiments - Sampling (GB/T 12729.2-2020, ISO 948:1980,
NEQ)
3 Principle
Evenly mix laboratory samples. In accordance with the particle size specified in the
national standards on spices and condiments, grind them. When the particle size is not
specified, grind them into 1 mm particles.
4 Instruments and Equipment
4.1 Pulverizer
Pulverizer is made of non-absorbent materials, which is easy to clean, and has a small
dead volume, with uniform grinding and no generation of overheating; the particle size
of grinding may be adjusted in accordance with the requirements.
4.2 Sample Container