This standard specifies the terms and definitions, classification, requirements, test methods and marking, labeling, packaging, transportation, storage and other requirements for edible mung beans. This standard is applicable to the inspection, evaluation and identification of the quality of edible mung beans in the process of scientific research, production, processing and sales. NY/T 598-2002 Edible mung beans NY/T598-2002 standard download decompression password: www.bzxz.net

1Ccs 65.020-20
Agricultural Industry Standard of the People's Republic of China
NY/T 598 2002
Edible mung bean
2002-11-05 Issued
2002-12 20 Implementation
Issued by the Ministry of Agriculture of the People's Republic of China
Appendix A of this standard is a normative appendix.
This standard is issued by the Ministry of Agriculture of Sichuan Province. Foreword
This standard is difficult to start. General representative: Ministry of Agriculture Grain Supervision and Inspection Testing Center: This standard should start from Wu Li, Wei Fen Lu, Yang Xiu Lan, Mi Zuo Ke, Chen Hong, the Ministry of Agriculture Grain Supervision and Inspection Deputy Center is responsible for the interpretation of this standard. NY/T 598—2DD2
1 Scope
Edible mung bean
NY,T5982002www.bzxz.net
This standard specifies the terms and definitions, classification, requirements, age test methods and requirements for marking, labeling, packaging, transportation, storage, etc. of edible mung beans. This standard is applicable to the inspection, evaluation and identification of edible mung beans in the process of scientific research, production, processing and sales. 2 Normative references
The following documents have become references to this standard. For the cited documents, all subsequent revisions (excluding errors or revisions) are not applicable to this standard. However, the latest versions of the documents that have not been referenced shall apply to this standard. /T643-1585, Oil test type and test method B/T643-1585, Oil test type and test method B/T643-1585, Oil test type and test method B/T643-1585, Oil test type and test method B/T643-1585, Oil test type and test method B/T643-1585, Oil test type and test method B/T643-1585, Oil test type and test method B Determination of mung bean content GK/T1046218S NY/13:1982 Determination of mung bean content in class H crops (micro-Keti method) (original B2005--1582) 3 Terms and definitions The following terms and definitions are used in this standard. 31 Edible mung bean Edible mung bean for human consumption and for primary production. 3.2 The relative protein content should be multiplied by the real coefficient. In this standard, it is the total amount of beans multiplied by 5. 3. 3
The percentage of starch is calculated by the emission of green acid hydrolyzate. 3.4
Uniformity
The degree of uniformity of the shape and size of the grains.
Heterochromatic grains
Grains with a color inconsistent with that of the species are considered as packaged grains. 3.E
According to GB/T162.
Incomplete grains
According to H,T10462,
NY/T 598-2002
Color, smell
According to GE10462:
4 Classification
4.1 Bright mung bean
The seed coat is spherical and bright.
1.2 Hairy mung bean
The seed coat is green and dull.
4.3 Yellow mung bean
The seed coat is fungus-colored,
4.4 Black mung bean||t t||The color of mung beans is black,
4.5 Mottled mung beans
The above four types of beans are not included.
5 Requirements
The quality indexes are shown in Table 1,
Plant starch
T) (T basis %)
Uniformity
Edible mung beans are uniform
The quality indexes of edible mung beans are in the formula of protein or heterogeneous color
, and they meet the requirements of the group protein or heterogeneous color materials. If there are other items that do not meet the requirements of the group protein, they can be classified as corresponding grades. 5.2 The quality indexes are lower than or equal to the level of the mung beans. 5.3 [The inspection equipment and plant materials shall be carried out in accordance with the relevant national standards and regulations. 6 Test methods
6.1 The determination of the content of protein in the group protein slices shall be carried out in accordance with the technical standard A. 6.3 The determination of the type and quality of the mixture shall be in accordance with the provisions of B/T5497. 6.4 The determination of moisture content shall be in accordance with the provisions of B/T5497. E.5 The determination of the content of unfinished and unpolished grains shall be in accordance with the provisions of G3/T111. F.6 The determination of color and odor shall be in accordance with the provisions of GB102: Marking, labeling, packaging, transportation, purchase and storage shall be in accordance with the relevant national standards and regulations. 2 Small unfinished grains, % unpolished grains, packaging odor A.1 Principle Appendix A (Normative Appendix) Determination method of soybean powder 598—2002
Starch is a polymer of bacterial sugar. It is hydrolyzed quickly by dilute acid and has optical property. The optical rotation can be measured by optical spectrometer to calculate the content of crude starch
A.2 Equipment
Optician: WNN type.
Electric furnace: 2 000W.
Analyzer: Sensitivity 5.001K,
Volume flask 1u nL.
Beaker: 1nmml..
Attached bucket: 0 or 90.
Water-soluble pot,
A.3 Reagents
Pure powder: analytical grade.
1% or single drop chain: take 23.3uL. Density is 1.19 salt film, dilute to 1000ml5% phosphodiester (mass concentration): weigh 5R phosphodiester, dissolve with distilled water and dilute to 100mL.A.4 Determination steps
A.4.1 Take 2.500g of bean sample with a concentration of U.42u: 100mJ. Add 50mL of 1% hydrochloric acid to a special volumetric bottle. First, use a little hydrochloric acid to moisten the sample. Then add appropriate amount of hydrochloric acid to stop caking. After adding the remaining hydrochloric acid, wash off the particles attached to the bottle.
A.4.2 Immerse the volumetric bottle in a water bath and keep the water flowing freely. After 1 minute, take out the water and quickly cool the volumetric bottle to room temperature with running water.
.4.3 Add 5mL of hydrochloric acid to the volumetric flask. Shake vigorously and then use distilled water to determine the angle. A.4.4 Filter with express qualitative paper and collect the liquid in a dry 100ml cup. 4.4.5 Put the above filter into a polarizing tube and determine the angle of rotation. 4.5 Calculation of results A.5.1 Calculation formula The content of crude starch (decyl) is calculated according to formula (A.1): x10 Crude starch (decyl%) [a·m] Where: α = the angle of departure from the spectrophotometer; 1: polarizing tube length, in decimeter (dm); 2: NYT598-2002, in grams; 3: 11.1% sample moisture. % A.5.2 Results are expressed as the arithmetic mean of the results of parallel determinations. The last two digits of the decimal point are retained. 4.5.3 The relative error of the results of two parallel determinations is allowed to be 2, and the absolute error of the reference sample is allowed to be 1.5.
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