Spices and condiments-Preperation of ground sample for analysis
Basic Information
Standard ID:
GB/T 12729.3-1991
Standard Name:Spices and condiments-Preperation of ground sample for analysis
Chinese Name:
香辛料和调味品 分析用粉末试料的制备
Standard category:National Standard (GB)
state:Abolished
Date of Release1991-02-01
Date of Implementation:1991-10-01
Date of Expiration:2008-11-01
standard classification number
Standard ICS number:Food Technology>>Spices and Seasonings, Food Additives>>67.220.10 Spices and Seasonings
Standard Classification Number:Agriculture and Forestry>>Cash Crops>>B36 Spice and Seasoning Crops and Products
Publication information
Publication date:1991-10-01
other information
Release date:1991-02-14
Review date:2004-10-14
Drafting unit:Beijing Food Research Institute
Focal point unit:All-China Federation of Supply and Marketing Cooperatives
Publishing department:State Bureau of Technical Supervision
competent authority:All-China Federation of Supply and Marketing Cooperatives
Introduction to standards:
This standard specifies a method for preparing laboratory samples into powder samples for analysis. This standard applies to the preparation of powder samples for analysis of spices and condiments. GB/T 12729.3-1991 Preparation of powder samples for analysis of spices and condiments GB/T12729.3-1991 Standard download decompression password: www.bzxz.net
This standard specifies a method for preparing laboratory samples into powder samples for analysis. This standard applies to the preparation of powder samples for analysis of spices and condiments.
Some standard content:
National Standard of the People's Republic of China
Spices and condiments
Preparation of a ground sample for analysis
GB/T12729.3-91www.bzxz.net
Spices and condiments-Preperation of a ground sample for analysisThis standard is equivalent to the international standard ISO2825-1981 "Preparation of powder samples for analysis of spices and condiments". 1 Subject content and scope of application
This standard specifies a method for preparing laboratory samples into powder samples for analysis. This standard applies to the preparation of powder samples for analysis of spices and condiments. 2
Referenced standards
GB/T12729.2 Sampling method for spices and condiments 3 Principle
Mix the laboratory sample thoroughly and crush it according to the specifications of the national standards for spices and condiments. If there is no specification, crush it into 1mm particles. 4 Instruments and Equipment
4.1 Crusher
The crusher is made of non-absorbent material, easy to clean, with small dead angle, avoids contact with outside air as much as possible during operation, does not produce overheating, can crush quickly without changing the sample composition, and is easy to adjust to the required standard specifications.
4.2 Sample Container
The sample container is a clean, dry, sealed glass container 11, and its size is suitable for filling the powder sample. 5 Sampling
Take laboratory samples according to GB/T12729.2.
6 Operating Steps
6.1 Screen Selection
Select the screen according to the provisions of the relevant national standards for spices and condiments. If there is no provision, use a screen of about 1mm in size.
6.2 Crushing the Sample
Mix the sample (5). Use a grinder with a certain mesh size screen to grind, discard the initial small amount of sample, collect the crushed sample, mix carefully to avoid stratification, and put it into the sample container (4.2) and seal it immediately. Instructions for use:
1I The sample container specifies glass containers, and containers of other materials are not used. Additional instructions:
This standard is proposed and coordinated by the Subsidiary Food Bureau of the Ministry of Commerce of the People's Republic of China. This standard was drafted by the Beijing Food Research Institute. The main drafters of this standard are Zou Zuohua and Liu Jue. Approved by the State Bureau of Technical Supervision on February 14, 1991 and implemented on October 1, 1991
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