This standard specifies the origin, terms and definitions, requirements, test methods, inspection rules and marking, packaging, transportation and storage of honey, royal jelly, propolis and bee pollen from Raohe (Northeastern black bees). It is applicable to honey, royal jelly, propolis and bee pollen collected, brewed and secreted by Raohe Northeastern black bees approved for protection by the national quality supervision, inspection and quarantine administrative department in accordance with the "Regulations on the Protection of Origin Products". GB 19330-2003 Origin Products Raohe (Northeastern Black Bees), Honey, Royal Jelly, Propolis, Bee Pollen GB19330-2003 Standard Download Decompression Password: www.bzxz.net

ICS 67. 180. 10
National Standard of the People's Republic of China
CB19330---2003
Product of designations of origin or geographicl indication-Raohe (Northeast--China black bee) honeyroyal jelly,propolis,bee pollen
Promulgated on 2003-10-09
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
Implementation on 2003-12-01
GB19330—2003
This standard is a mandatory standard for all countries. This standard is formulated in accordance with the provisions on the protection of geographical origin products in China and the general requirements for geographical origin products in 17924. Appendix A and Appendix B of this standard are normative appendices. This standard is proposed by the National Standardization Administration. This standard is under the jurisdiction of the National Origin Product Standardization Working Group. The main drafting units of this standard are: Heilongjiang Province Hexian Quality and Technical Supervision Bureau, Heilongjiang Province Raohe Northeast Black Bee National Nature Reserve Management Bureau, Heilongjiang Province Northeast Black Bee Development Co., Ltd. Heilongjiang Province Raohe Northeast Bee Original Breeding Farm. The main drafters of this standard are: Wang Ruilin, Li Zhong, Hou Shusheng, Gong Shuzhuang, Chen Deqi, Huang Baodu, Li Xiayun, 1 Scope
Origin Products
Raohe (Northeast Black Bee) Honey, Royal Jelly, Propolis, Bee Pollen
GB 19330--2003
This standard specifies the origin scope, terms and definitions, requirements, test methods, inspection rules and signs, packaging, transportation, storage of Raohe (Northeast Black Bee) honey, royal jelly, propolis, bee pollen. This standard applies to honey, bee syrup, propolis and bee pollen brewed and secreted by Northeast black bees protected by the national quality supervision, inspection and inspection administrative department in accordance with the "Origin City Product Protection Regulations". 2 Normative references
The clauses in the following documents become the clauses of this standard through reference in this standard. For all referenced documents with dates, all subsequent amendments (excluding dated content) or revisions are not applicable to this standard. However, all parties who reach an agreement based on this standard are encouraged to use the latest versions of these documents. For all referenced documents without dates: their latest versions apply to this standard. GB/T191 Pictorial marking for packaging storage and transportation
GB3095 Air quality standard
GB3838 Ground water environmental quality standard
GB 7718 General standard for food labeling
GB/T18796-2002 Bee
Pollution-free food honey
NY 5134---2002
NY $135- 2002
NY 5136-2002
Dried bee pulp and freeze-dried dried bee pulp
Pollution-free food
Pollution-free food Propolis
Bee pollen
NY5137:2002 Pollution-free food
GR/T9697—2002 Pure bee pulp
3 Geographical scope of origin
Raohe (Northeast black bee) honey, bee pulp, propolis and bee pollen The geographical scope of origin is limited to the scope approved by the national quality supervision and inspection administrative department in accordance with the "Regulations on the Protection of Products of Origin", see Appendix A, 4 Terms and definitions
The following terms and definitions apply to this standard. 4.1
northeagt black bee
The northeastern black bee is a superior local bee species in China that was formed in the specific ecological environment of Raohe area in Heilongjiang Province after hundreds of years of natural and artificial selection. It has typical morphological characteristics and biological properties: the queen bee has strong egg-laying ability, saves feed, maintains large colonies, has a docile temperament, strong collecting ability, and strong disease and stress resistance. 4.2
raohe northeast-China black beeRaohe northeast-China black bee
Pure northeast-China black bee raised in the administrative area of ​​Raohe County, Heilongjiang Province, GB19330-2003
Raohe (northeast-China black bee) honey, royal jelly, propolis, bee pollenraohe (northeast-China black bee) honey, royal jelly, propolis, bee pollen
Honey, royal jelly, propolis and bee pollen that are managed and produced in accordance with this standard within the scope of their origin and whose quality meets the requirements of this standard.
5 Requirements
5.1 Natural environment
5.1.1 Air quality should meet the requirements of Class I ambient air quality in B3095. 5.1.2 Water quality should meet the requirements of Class I surface water quality in GB 3838. 5.2 Bee farm
5.2.1 During the production season, the distance from villages, garbage dumps, ordinary farmland and other pollution sources should be more than 3km. 5.2.2 The site should be equipped with shade facilities and a water feeder. 5.2.3 There should be a clean water source near the bee farm.
5.3 Honey and pollen source
5.3.1 Honey and pollen sources should be mainly wild plants: 5.3.2 There should be abundant honey and pollen source plants within 3km from the bee farm, 5.4 Beekeeping machinery
5.4.1 All beekeeping machinery and equipment should be made of non-toxic and odorless materials. 5.4.2 Beehives should not be painted with paint or other preservatives that are prone to pollution. 5.5 Requirements for bee colony rearing and general management
5.5. 1 Rearing technology
Based on the characteristics of Raohe Northeastern black bees, the traditional Raohe beekeeping method (see Appendix B) and modern beekeeping technology are combined for rearing and management. 5.5.2 Personnel
Health checks should be conducted on bee farm staff at least once a year. People with infectious diseases should not engage in bee rearing and bee product production. 5.5. 3
The bee colonies should be fed with honey and bee pollen. 5.5. 4 Bee colonies
Bee colonies should be healthy and disease-free, and the number of bees in a honey-collecting colony should be more than 4 cubic meters. 5.5.5 Bee farm records
A bee farm should prepare a bee colony record card (bee farm diary), including the number of bee colonies, activity dates, history of queen bees, transportation, harvest of bee products, climate change, nectar source flowering period, etc.
5.6 Spring management
5.6.1 Every year around the Qingming Festival, choose a warm (8℃ or above) 5.6.2 Prevent bee mites.
5.6.3 Dense colony to maintain strong colony
5.6.4 Insulate the inside or outside of the box according to the climate characteristics. 5.6.5 Supplement or reward feed in time.
5.6.6 Expand the hive in time to accelerate the reproduction of the bee colony. 5. 7 Management
5.7.1 Regularly conduct comprehensive inspections, adjust the ratio of eggs, worms, and bees in the bee colony, and strengthen ventilation to prevent natural swarming. 5.7.2 Take measures such as shading and drinking water to create suitable temperature conditions for bee colony production and reproduction. 5.8 Autumn Management
5.8.1 Take appropriate measures to promote bee colony reproduction. 5.8.2 Timely cut off the offspring to prevent bee mites.
5.8.3 Leave enough feed for wintering.
5.9 Wintering Management
5.9.1 The outdoor wintering place should be clean, dry, quiet, and the wintering insulation materials should be non-toxic and pollution-free. 5.9.2 The wintering room should be clean and dust-proof, and the temperature should be maintained at around 4°C and the relative humidity should be 70%-~80%. 5.10 Sanitary disinfection of bee farms and beekeeping equipment
5.10.1 Disinfectants
GB 19330-2003
The following disinfectants should be used: potassium soap and sodium soap, lime water, lime, quicklime, hypochlorous acid, sodium hypochlorite, potassium hypochlorite, hydrogen peroxide, natural components in plants, citric acid, peracetic acid, formic acid, lactic acid, oxalic acid and acetic acid, alcohol sodium sulfate. 5.10.2 Sanitary disinfection of bee farm environment
5.10.2.1 The bee farm should be disinfected once a week, and the dead bees should be burned in time. 5.10.2.2 The bee farm should be disinfected with lime water spray at least once a quarter. 5.10.3 Sanitary disinfection of beekeeping tools
5.10.3.1 After wintering, beehives, partitions, main feeders, throat feeders, and de-pollenners should be disinfected by burning with an alcohol torch. Bee tools made of bamboo or wood can also be disinfected in this way. Bee tools made of plastic should be disinfected with 0.2% peracetic acid. 5.10.3.2 Scrapers and honey-cutting knives
Scrapers and honey-cutting knives should be disinfected regularly by burning with flames or using 7% alcohol. 5.10.3.3 Bee brooms and work clothes
Frequently clean with 1% sodium carbonate aqueous solution and expose to sunlight. 5.10.4 Disinfection and storage of honeycombs
5.10.4.1 Disinfection of honeycombs
Use 0.1% sodium hypochlorite or 0.2% peracetic acid aqueous solution to disinfect the honeycombs for more than 12 hours. The disinfected honeycombs should be rinsed with clean water and air-dried for ten minutes.
5. 10. 4. 2 Storage of honeycombs
Before storage, 96%~98% glacial acetic acid should be used for fumigation at a rate of 20mL~30mL per box. The warehouse for storing honeycombs should be clean, cool, dry, ventilated and rat-proof. 5.11
Prevention and control of rat and bee diseases
5.11.1 Raise strong colonies all year round and keep bee machinery and equipment clean. 5. 11.2 Timely isolate and treat sick bee colonies. 5.11.3 Non-toxic mid-season drugs and biological control should be used. Formic acid, acetic acid, oxalic acid, formic acid, vanillin, acetic acid, catalpaol and sulfur should be used to control mites in spring and autumn. Stop all medication two months before the production period. 5.12 Production requirements
5.12.1 Honey production
5.12.1.1 Honey-sensitive places should be clean and hygienic
5.12.1.2 Before the production of commercial honey, the feed honey in the production group should be taken out. 5.12.2 Royal jelly production
Follow the requirements of Chapter 6 of GB/T96972002. 5.12.3 Propolis production
Before using drugs to control mites in the bee colony, the propolis collector should be taken out to collect the stored propolis in the bee colony. GB 19330—2003
5.12.4 Bee pollen production
5.12.4.1 Before installing the pollen remover, the dust on the front of the production beehive and the hive door plate should be cleaned. 5.12.4.2 Freshly harvested pollen should not be turned too much. 5.12.4.3 The removed pollen should be dried in time by appropriate methods and sealed for storage. 5. 13 Quality grade
Bee quality grade is divided into superior grade and qualified grade. 5. 14 Sensory index
See Table 1 for sensory index of honey.
Table 1 Honey sensory index
Depending on the variety, from water white (almost colorless) to dark (dark color)
Normal, transparent or translucent viscous fluid; does not contain bees, larvae, wax scraps and other impurities visible to the naked eye, no signs of fermentation, and the product can be stored
Has the aroma of flowers, and the single flower honey has the aroma of the flowers of the honey source plant. No sour taste, wine taste, or foreign taste. Depending on the variety, it is sweet, sweet and mellow or sweet and greasy, and has no odor. Some varieties have a stimulating taste. See Table 2 for the main indicators of honey.
Table 2 Propolis sensory indexes
Milky white, light yellow, and rare nectar plant flower color Milky, slightly sticky and shiny, no jelly-like substances should appear
Have the unique aroma of this product, the smell is pure, no fermentation, hair and other foreign substances should be sour and spicy, and the taste should be sweet; no foreign smell should be free of ischemia, wax and other debris, and no foreign substances. Propolis sensory indexes are shown in Table 3.
Table 3 Propolis sensory indexes
Opaque blocks or slices, gradually soften above 35℃, sticky and plastic, with obvious aromatic smell
Brown, gray, dark green, gray-black, etc., shiny, with obvious spicy smell
Bee pollen sensory indexes are shown in Table 4.
Table of bee pollen labeling
Special requirements
Orange, light yellow or yellowish color
Irregular fan-shaped particles, with the natural quality characteristics of bee pollen, insect-free, no need to change the unique fragrance of pollen. Light odor
Single variety bee pollen rate (%) is greater than or equal to 855.15Physical and chemical indicators
The physical and chemical indicators of honey are shown in Table 5.
Water content (%)
Rattan sugar/(%)
Concentration/(mg/kg)
Acidity (1 mnl/1.NaOH)/(riL/Ico g)Amylase value
Reducing sugar (in terms of invert sugar)/(%)
The physicochemical indices of royal jelly are shown in the table,
Water content/%)
Protein/(%)
Acidity (1 mol/ml.×ml.NaOH/100g)/(%)
Total sugar (in terms of glucose) (%)
10-Hydroxy-2-hydroxy-1-hydroxy ...1-hydroxy-2-hydroxy-2-hydroxy-1-hydroxy-2-
Total yellow matter content (%)
Oxidation time/s
75%2, alcohol based food base 55)
Beeswax and 75% ethyl insoluble matter content (%) 5.15.4 The physical and chemical indicators of bee pollen are shown in Table 8. Item
Water content (%)
Egg content/（%)
Carbon content/（)
Impurities (%)
5.16 Hygiene label
5.16.1 The hygienic indexes of honey are shown in Table 9.
Table 5 Physical and chemical indexes of honey
Superior quality
Table 6 Physical and chemical indexes of royal jelly
Table 7 Physical and chemical indexes of propolis
Physical and chemical indexes of pollen
65, 0--65. 0
11~-14
Not detectable
GB19330—2003
Qualified quality
GB 19330--2003
Total number of bacterial counts/(rnfu/g)
Enteroidal flora/((MPN/100g)
Enzyme bacteria and alcohol mother/(cfu/g)
Pathogenic bacteria
Iron (calculated as Pe)/(mg/kg)
Zinc (calculated as 2n)/(mg/kg)
Cobalt (calculated as Pb)/(mg/xg)
Gull ring purple family/(mg/kg）
Cypermethrin/(itng/kg)
5.16.2 Hygienic measures for bee puree See Table 10 . Item
Total number of bacteria/(ctu/g)
Escherichia coli/(MPN/100g)
Escherichia coli/(efu/g)
Ethanol 4/【cfu/）
Pathogenic bacteria (referring to intestinal pathogenic bacteria and pathogenic cocci)As (measured in As)/(mg/kg)
Lead (measured in Pb>/tng/kg)
The hygienic indicators of propolis are shown in Table 11.
Total number of bacteria/(cfu/g)
Coliform bacteria/(MPN/100 area)
Ganoderma and yeast/(cfa/g)
Allergic bacteria
Lead (in Fh)/(mg/kg)
Tumor (in As it)/(mg/hg)
Mercury (in Hg)/(mg/kg)
Chloramine hydrochloride/(rng/kg)
5.16.4 The hygienic indicators of bee pollen are shown in Table 12. Item
Total number of colonies/(efu/g)
Coliform bacteria/(MPN/1C0 g)
Pathogenic bacteria refers to intestinal pathogenic bacteria, sphaerocephala, total number of bacteria/(cfu/g)
Lead (in Ph)/img/kg)
Table 9 Hygienic index of honey
Hygienic index of royal jelly
10
Hygienic index of propolis
Table 12 Hygienic index of bee pollen
Not to be detected
Not to be detected
Not to be detected
Not to be detected
6 Test method
6.1 Sensory index
6.1.1 Honey sensory index
According to the provisions of 5.2 of NY5134-2002. 6.1.2 Royal jelly sensory index
According to the provisions of 5.2 of NY 5135-2002. 6.1.3 Propolis sensory index
According to the provisions of 5.2 of NY5136-2002. 6.1.4 Pollen screening sensory indexwww.bzxz.net
According to the provisions of 5.2 of NY5137--2002. 6.2 Physical and chemical indexes
6.2. 1 Physical and chemical indexes of honey
Gx 19330--2003
Moisture, sucrose, ash, hydroxymethyl furfural, acidity, amylase value, reducing sugar shall be implemented in accordance with the provisions of 5.2, 5.45.5, 5.6, 5.7, 5.8, 5.3 of GB/T18796--2002 respectively. 6.2.2 Physical and chemical indicators of royal jelly
Moisture, protein, acidity, ash, total sugar, starch, 10-hydroxy-2-enoic acid shall be in accordance with the provisions of 5.2 of NY5135-2002. 6.2.3 Physical and chemical indicators of propolis
Total flavonoid content, oxidation time, 75% ethanol extract content, beeswax and 75% ethanol insoluble content shall be in accordance with the provisions of 5.2 of NY5136-2002.3.
6.2.4 Physical and chemical indicators of bee pollen
Moisture, protein, ash and impurities shall be in accordance with 5.3.2, 5.3.3, 5.3.4 and 5.3.1 of NY5137-2002 respectively. 6.3 Hygienic indicators
6.3.1 Hygienic indicators of honey
According to 5 and 4 of NY 5134-2002. 6.3.2 Hygienic indicators of royal jelly
According to 5.4 of NY5135-2002
6.3.3 Hygienic indicators of propolis
According to 5.4 of NY513G-2002.
6.3.4 Hygienic standards of bee pollen
According to 5.4 of NY5137-2002. 7 Inspection rules
7.1 Delivery inspection
Products must be inspected and qualified by the factory quality inspection department before delivery, and can only leave the factory after the certificate of compliance is issued. Delivery inspection items are at least sensory indicators, total bacterial count, and coliform group.
7.2 Sampling method
7.2.1 Honey
According to 6.2 of VY5134-2002. 7.2.2 Royal jelly
According to 6.1.2 of XY5135-2002. 7.2.3 Roach glue
According to 5.1.1 of NY5136-2002. GB19330—2003
7.2.4 Bee pollen
According to 6.1.2 of NY5137--2002: 7. 3 Judgment rules
If unqualified items are found during the inspection, double sampling is allowed for re-inspection. If unqualified items are still found, the batch of products shall be judged as unqualified. However, microbiological indicators shall not be re-inspected.
8 Marking, packaging, transportation, storage
8.1 Marking
Should meet the requirements of GB?718, GB/T191. 8.2 Packaging
8.2.1 Honey should meet the requirements of 6.1 of GB/T18796-2002, 8.2.2 Propolis should meet the requirements of 7.2 of NY5135-2002, and 8.2.3 Propolis should meet the requirements of 8.1 of NY513G-2002. 8.2.4 Bee pollen shall meet the requirements of 8.1 of NY 5137-2002. 8.3 Transportation and storage
8.3.1 Honey shall meet the requirements of 8.9 of GR/T18796-2002. 8.3.2 Royal jelly shall meet the requirements of 7.3 of NY5135-2002. 8.3.3 Propolis shall meet the requirements of 8.2 and 8.3 of NY5136-2002. 8.3,4 Bee pollen shall meet the requirements of 8.2, 8, 3 of NY 5137--2002. 8.4 Shelf life
Under the specified storage conditions, the shelf life of honey, propolis and bee pollen is 24 months. Royal jelly should be stored at a low temperature below 18%℃, and the shelf life
is 18 months.
's sexual characteristics
Appendix A
(Normative Appendix)
Raohe (Northeast Black Bee) honey, royal jelly, propolis and bee pollen origin range
GB19330—2003
Society: The origin range is the core area and buffer zone of the Northeast Black Bee National Natural Protection Area within the current administrative area of ​​Raohe County, Heilongjiang Province, Figure A.1
GE19330-2003
(Normative Record)
Raohe traditional beekeeping method
18-25 frame horizontal beehive, Dayi ridge, square honeycomb, warm nest, implementation of natural queen cells, single queen purple breeding, moderate swarming, fixed-site breeding, strong colony cancer collection. The winter feed is mainly white honey combs, and royal jelly, propolis and bee pollen are collected regularly. They are kept in cellars for the winter.
Tip: This standard content only shows part of the intercepted content of the complete standard. If you need the complete standard, please go to the top to download the complete standard document for free.