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GB/T 12729.5-2020 English PDF (GBT12729.5-2020)

GB/T 12729.5-2020 English PDF (GBT12729.5-2020)

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GB/T 12729.5-2020: Spices and condiments -- Determination of extraneous matter content

This Part of GB/T 12729 specifies the physical determination method for extraneous matter content of spices and condiments. This Part is applicable to the determination of extraneous matter content of spices and condiments.
GB/T 12729.5-2020
GB
NATIONAL STANDARD OF THE
PEOPLE REPUBLIC OF CHINA
ICS 67.220.10
B 36
Replacing GB/T 12729.5-2008
Spices and Condiments - Determination of Extraneous
Matter Content
(ISO 927:1982, MOD)
ISSUED ON: MARCH 31, 2020
IMPLEMENTED ON: OCTOBER 1, 2020
Issued by: State Administration for Market Regulation;
Standardization Administration of the PEOPLE Republic of
China.
Table of Contents
Foreword ... 3
1 Scope ... 5
2 Normative References ... 5
3 Terms and Definitions ... 5
4 Principle ... 6
5 Instruments ... 6
6 Sampling ... 6
7 Determination Method ... 6
8 Expression of Analytical Result ... 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 5 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 12729.5-2008 Spices and Condiments - Determination of Extraneous Matter Content. In comparison with GB/T 12729.5-2008, other than editorial modifications, the main technical changes are as follows: ---The composition of extraneous matter is refined, including: foreign matters, extraneous animals and plants, minerals and other impurities (see 3.1; 3.1 of Version 2008);
---The term 3.2 ?€?Foreign Matter?€? is added (see 3.2);
---The range of sampling size is modified from ?€?100 g ~ 1,000 g?€? into ?€?100 g ~ 200 g?€? (see 7.2; 7.2 of Version 2008);
Spices and Condiments - Determination of Extraneous
Matter Content
1 Scope
This Part of GB/T 12729 specifies the physical determination method for extraneous matter content of spices and condiments.
This Part is applicable to the determination of extraneous matter content of spices and condiments.
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 12729.2-2008, ISO 948:1980, NEQ)
3 Terms and Definitions
The following terms and definitions are applicable to this document.
3.1 Extraneous Matter
Extraneous matter refers to all matters that do not belong to the spices or vanilla plants being tested, such as: non-animal matters (stems, sands, gravels, soils, grasses and mildews) and animal matters (animal excrements, insects and their limbs), etc. 3.2 Foreign Matter
Foreign matter refers to matters from the spices or vanilla plants being tested, such as: flower wastes and pollen, etc.
NOTE: in a broad sense, foreign matter belongs to extraneous matter, but it shall be finally classified in accordance with the definition of extraneous matter by specific product standards.

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