ISO-5563-1984.pdf
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1、Price based on 5 pages -. Copyright International Organization for Standardization Provided by IHS under license with ISO Licensee=NASA Technical Standards 1/9972545001 Not for Resale, 04/27/2007 09:21:27 MDTNo reproduction or networking permitted without license from IHS -,-,- 5563-84 Foreword IS0
2、(the International Organization for Standardization) is a worldwide federation of national standards bodies (IS0 member bodies). The work of preparing International Standards is normally carried out through IS0 technical committees. Every member body interested in a subject for which a technical com
3、mittee has been established has the right to be represented on that committee. International organizations, govern- mental and non-governmental, in liaison with ISO, also take part in the work. Draft International Standards adopted by the technical committees are circulated to the member bodies for
4、approval before their acceptance as International Standards by the IS0 Council. They are approved in accordance with IS0 procedures requiring at least 75 % approval by the member bodies voting. International Standard IS0 5563 was prepared by Technical Committee ISO/TC 34, Agricultural food products.
5、 485L703 0043264 T 0 International Organization for Standardization, 1984 0 Printed in Switzerland Copyright International Organization for Standardization Provided by IHS under license with ISO Licensee=NASA Technical Standards 1/9972545001 Not for Resale, 04/27/2007 09:21:27 MDTNo reproduction or
6、networking permitted without license from IHS -,-,- 5563-84 1 4 8 5 3 9 0 3 0043265 L 1- INTERNATIONAL STANDARD IS0 5563-1984 (E) Dried peppermint (Mentha pl;oerita Linnaeus) - Specification 1 Scope and field of application This International Standard specifies requirements for dried leaves, or brok
7、en or rubbed dried leaves, of peppermint. The term “dried mint“ includes dehydrated mint, .e. artificially dried mint. It does not apply to dried mint (spearmint), for which re- quirements are given in IS0 2256. The recommended procedure for identifying leaves of Mentha rubra Hudson is given in anne
8、x A, a method for the detection of carvone is given in annex B and recommendations relating to storage and transport conditions are given in annex C. 2 References IS0 928, Spices and condiments - Determination of totalash. IS0 930, Spices and condiments - Determination of acid- insoluble ash. IS0 93
9、9, Spices and condiments - Determination of moisture content - Entrainment method. IS0 948, Spices and condiments - Sampling. IS0 2825, Spices and condiments - Preparation of a ground sample for analysis. IS0 3588, Spices and condiments - Determination of degree of fineness of grinding - Hand sievin
10、g method (Reference method). IS0 6571, Spices, condiments and herbs - Determination of volatile oil content. 3 Description Dried peppermint is constituted of dried leaves, or broken or rubbed dried leaves, of the cultivated perennial Mentha piperita Linnaeus var. piperita (M. aquatica Linnaeus x M.
11、spicata Hudson) collected prior to, or at the commencement of, flowering. The leaves are slightly glossy in appearance. Their colour is dark green on the adaxial surface and lighter on the abaxial sur- face. 4 Requirements 4.1 Odour and flavour Dried peppermint, particularly after rubbing, shall hav
12、e a highly mentholated odour and a spicy, pungent and refreshing flavour. It shall be free from off-flavours (for example mustiness, or other foreign or disagreeable odours or flavours). 4.2 Freedom from insects, moulds, etc. Dried peppermint shall be free from living insects and moulds, and shall b
13、e practically free from dead insects, insect fragments and rodent contamination visible to the naked eye (corrected, if necessary, for abnormal vision) or with such magnification as may be necessary in any particular case. If the magnification exceeds X IO, this fact shall be stated in the test repo
14、rt. 4.3 Extraneous matter The proportion of leaves of species of mint other than pepper- mint or parts of other plants shall not exceed the value given in table 1 for extraneous plant material. The product shall not contain more than 0,5 % (rnlrn) of leaves of Mentha rubra Hudson (M. arvensis Linnae
15、us x M. aquatica Linnaeus x M. viridis Linnaeus) having a strong off-odour (of carvone). A recommended procedure for identifying leaves of Mentha rubra Hudson is given in annex A. Annex B gives a procedure for detection of carvone, for use when necessary in checking for or confirming the presence of
16、 Mentha rubra. 4.4 Particle size The particle size of crushed peppermint leaves shall be deter- mined by the method specified in IS0 3588. 1 .- I Copyright International Organization for Standardization Provided by IHS under license with ISO Licensee=NASA Technical Standards 1/9972545001 Not for Res
17、ale, 04/27/2007 09:21:27 MDTNo reproduction or networking permitted without license from IHS -,-,- IS0 5563-1984 (E) 4.5 Grading Two grades of dried peppermint can be distinguished accord- ing to the size of leaf, .e. - 5,6 mm grade I, for whole or broken leaves of size greater than - 2.0 mm. grade
18、II, for broken leaves of size between 5,6 and Requirements for the two grades are given in table I. Table 1 - Requirements for grades of dried peppermint I Requirement Characteristic I Grade I Proportion of undersize par- ticles, % mlm), max. Proportion of mouldy and insect-damaged particles, % m/m)
19、, max. Proportion of brown, pale leaves, % m/m), max. Proportion of extraneous plant material, % m/m). max. Grade II 4.6 Chemical requirementsl) Dried peppermint shall comply with the requirements given in table 2, according to the grade. Table 2 - Chemical requirements for dried peppermint Characte
20、ristic Moisture content, % rn/m), max. Total ash, % m/m) on dry basis, max. Acid-insoluble ash, % m/m) on dry basis, max. Volatile oil content, m1/100 g on dry basis, min. For the detection of the presence of carvone, see annex B. Requirement Grade I 13 13 2 1 .o Grade II 14 15 2 03 Method of test I
21、S0 939 IS0 928 IS0 930 IS0 6571 5563-84 I 4 8 5 3 9 0 3 0043266 3 5 Sampling Sample the dried peppermint by the method specified in IS0 948. 6 Methods of test The samples of dried peppermint shall be tested for conformity to the requirements of this International Standard by the methods of test refe
22、rred to in 4.3, 4.4, table 1 and table 2. The ground sample for analysis shall be prepared in accordance with IS0 2825. 7 Packing and marking 7.1 Packing Dried peppermint shall be packed for transport in cases, or in plywood or fibreboard boxes, or in sacks, in such a manner that the product is loos
23、ely packed. Cases and plywood or fibreboard boxes shall be lined with paper to facilitate loose packing. The containers used shall be clean and sound and shall be made of a material which does not affect the product and which protects it from moisture. 7.2 Marking The container shall be marked or la
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