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GB 1352-2009

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标准详细信息 GB 1352-2009; GB1352-2009
中文名称: 大豆
英文名称: Soybean
行业: 国家标准
中标分类: B33
国际标准分类: 67.200.20
字数估计: 9,000
发布日期: 2009-03-28
实施日期: 2009-09-01
旧标准 (被替代): GB 1352-1986
引用标准: GB 2715; GB/T 5490; GB 5491; GB/T 5492; GB/T 5493; GB/T 5494; GB/T 5497; GB/T 5511; GB/T 5512; GB 7718; GB 13078; GB 19641
起草单位: 南京财经大学、黑龙江省粮油卫生检验监测站、吉林省粮油卫生检验监测站
归口单位: 全国粮油标准化技术委员会
标准依据: 国家标准批准发布公告2009年第3号(总第143号)
提出机构: 国家粮食局
发布机构: 中华人民共和国国家质量监督检验检疫总局、中国国家标准化管理委员会
范围: 本标准规定了大豆的相关术语和定义、分类、质量要求和卫生要求、检验方法、检验规则、标签标识以及包装、储存和运输要求。本标准适用于收购、储存、运输、加工和销售的商品大豆。本标准不适用于本标准分类规定以外的特殊品种大豆。

GB 1352-2009
Soybean
ICS 67.200.20
B33
中华人民共和国国家标准
GB 1352-2009
代替GB 1352-1986
大 豆
2009-03-28发布
2009-09-01实施
中华人民共和国国家质量监督检验检疫总局
中国国家标准化管理委员会发布
前言
本标准5.1、7.1、第8章为强制性的,其余为推荐性的。
本标准自实施之日起代替GB 1352-1986《大豆》。
本标准与GB 1352-1986的主要技术差异如下:
---对原标准的适用范围进行了修订,修订后的标准适用范围为“本标准适用于收购、储存、运输、
加工和销售的商品大豆”;
---对原标准的大豆分类进行了部分修改;
---对原标准的质量指标项目进行了调整,采用完整粒率进行定等;
---对标准中的质量指标作了修订;
---提出了高油大豆、高蛋白质大豆的质量指标;
---增加了判定规则;
---增加了标签要求;
---增加了标准的附录A,在其中规定了完整粒、损伤粒、热损伤粒的检验方法。
本标准的附录A为规范性附录。
本标准由国家粮食局提出。
本标准由全国粮油标准化技术委员会归口。
本标准负责起草单位:南京财经大学、黑龙江省粮油卫生检验监测站、吉林省粮油卫生检验监测站。
本标准主要起草人:袁建、鞠兴荣、宋秀娟、谢玉珍。
本标准所代替标准的历次版本发布情况为:
---GB 1352-1978、GB 1352-1986。
GB 1352-2009
大 豆
1 范围
本标准规定了大豆的相关术语和定义、分类、质量要求和卫生要求、检验方法、检验规则、标签标识
以及包装、储存和运输要求。
本标准适用于收购、储存、运输、加工和销售的商品大豆。
本标准不适用于本标准分类规定以外的特殊品种大豆。
2 规范性引用文件
下列文件中的条款通过本标准的引用而成为本标准的条款。凡是注日期的引用文件,其随后所有
的修改单(不包括勘误的内容)或修订版均不适用于本标准,然而,鼓励根据本标准达成协议的各方研究
是否可使用这些文件的最新版本。凡是不注日期的引用文件,其最新版本适用于本标准。
GB 2715 粮食卫生标准
GB/T 5490 粮食、油料及植物油脂检验 一般规则
GB 5491 粮食、油料检验 扦样、分样法
GB/T 5492 粮油检验 粮食、油料的色泽、气味、口味鉴定
GB/T 5493 粮油检验 类型及互混检验
GB/T 5494 粮油检验 粮食、油料的杂质、不完善粒检验
GB/T 5497 粮食、油料检验 水分测定法
GB/T 5511 谷物和豆类 氮含量测定和粗蛋白质含量计算 凯氏法
GB/T 5512 粮油检验 粮食中粗脂肪含量测定
GB 7718 预包装食品标签通则
GB 13078 饲料卫生标准
GB 19641 植物油料卫生标准
3 术语和定义
下列术语和定义适用于本标准。
3.1
籽粒完好正常的颗粒。
3.2
籽粒不饱满,瘪缩达粒面二分之一及以上或子叶青色部分达二分之一及以上(青仁大豆除外)的、与
正常粒显著不同的颗粒。
3.3
受到严重摩擦损伤、冻伤、细菌损伤、霉菌损伤、生芽、热损伤或其他原因损伤的大豆颗粒。
GB 1352-2009
3.3.1
被虫蛀蚀,伤及子叶的颗粒。
3.3.2
粒面带有病斑,伤及子叶的颗粒。
3.3.3
芽或幼根突破种皮或吸湿涨大未复原的颗粒。
3.3.4
粒面生霉的颗粒。
3.3.5
因受冰冻伤害籽粒透明或子叶僵硬呈暗绿色的颗粒。
3.3.6
因受热而引起子叶变色和损伤的颗粒。
3.4
子叶破碎达本颗粒体积四分之一及以上的颗粒。
3.5
3.5.1
通过直径3.0mm圆孔筛的物质。
3.5.2
泥土、砂石、砖瓦块及其他无机物质。
3.5.3
无使用价值的大豆粒、异种类粮粒及其他有机物质。
3.6
一批大豆固有的综合色泽和气味。
3.7
3.8
损伤粒占试样的质量分数。
GB 1352-2009
3.9
热损伤粒占试样的质量分数。
3.10
粗脂肪含量不低于20.0%的大豆。
3.11
粗蛋白质含量不低于40.0%的大豆。
根据大豆的皮色分为:
4.1 黄大豆:种皮为黄色、淡黄色,脐为黄褐、淡褐或深褐色的籽粒不低于95%的大豆。
4.2 青大豆:种皮为绿色的籽粒不低于95%的大豆。按其子叶的颜色分为青皮青仁大豆和青皮黄仁
大豆两种。
4.3 黑大豆:种皮为黑色的籽粒不低于95%的大豆。按其子叶的颜色分为黑皮青仁大豆和黑皮黄仁
大豆两种。
4.4 其他大豆:种皮为褐色、棕色、赤色等单一颜色的大豆及双色大豆(种皮为两种颜色,其中一种为棕
色或黑色,并且其覆盖粒面二分之一以上)等。
4.5 混合大豆:不符合4.1至4.4规定的大豆。
5.1 质量要求
5.1.1  大豆质量指标应符合表1规定。
表1 大豆质量指标
等 级
完整粒率/
损伤粒率/%
合计 其中:热损伤粒
杂质含量/% 水分含量/% 气味、色泽
1 ≥95.0 ≤1.0 ≤0.2
3 ≥85.0 ≤3.0 ≤0.5
4 ≥80.0 ≤5.0 ≤1.0
5 ≥75.0 ≤8.0 ≤3.0
≤1.0 ≤13.0 正常
5.1.2 高油大豆质量指标应符合表2规定。
表2 高油大豆质量指标
等级
粗脂肪含量
(干基)/%
损伤粒率/%
合计 其中:热损伤粒
杂质含量/% 水分含量/% 色泽、气味
1 ≥22.0
2 ≥21.0
3 ≥20.0
≥85.0 ≤3.0 ≤0.5 ≤1.0 ≤13.0 正常
GB 1352-2009
5.1.3 高蛋白质大豆质量指标应符合表3规定。
等级
粗蛋白质含量
(干基)/%
完整粒率/
损伤粒率/%
合计 其中:热损伤粒
杂质含量/% 水分含量/% 色泽、气味
1 ≥44.0
2 ≥42.0
≥90.0 ≤2.0 ≤0.2 ≤1.0 ≤13.0 正常
5.2 卫生标准
5.2.1 食用大豆按GB 2715、GB 19641及国家有关规定执行。
5.2.2 饲料用大豆按GB 13078及国家有关规定执行。
5.2.3 其他用途大豆按国家有关标准和规定执行。
5.2.4 植物检疫按国家有关标准和规定执行。
6 检验方法
6.1 扦样、分样:按GB 5491的要求执行。
6.2 完整粒率:按附录A规定的方法测定。
6.4 热损伤粒:按附录A规定的方法测定。
6.5 杂质、不完善粒:按GB/T 5494规定的方法测定。
6.6 水分:按GB/T 5497规定的方法测定。
6.7 异色粒:按GB/T 5493规定的方法测定。
6.8 色泽、气味:按GB/T 5492规定的方法测定。
6.9 粗蛋白质含量:按GB/T 5511规定的方法测定。
6.10 粗脂肪含量:按GB/T 5512规定的方法测定。
7 检验规则
7.1 检验的一般规则按GB/T 5490执行。
7.3 大豆按完整粒率定等,3等为中等。完整粒率低于最低等级规定的,应作为等外级。其他指标按
照国家有关规定执行。
7.4 高油大豆按粗脂肪含量定等,2等为中等。粗脂肪含量低于最低等级规定的,不应作为高油大豆。
其他指标按照国家有关规定执行。
7.5 高蛋白质大豆按粗蛋白质含量定等,2等为中等。粗蛋白质含量低于最低等级规定的,不应作为
高蛋白质大豆。其他指标按照国家有关规定执行。
8 标签标识
除应符合GB 7718的规定外,还应符合以下条款:
8.1 凡标识“大豆”的产品均应符合本标准。
8.3 转基因大豆应按国家有关规定标识。
GB 1352-2009
9 包装、储存和运输
9.1 包装
包装应使用符合卫生要求的包装材料或容器,同时应清洁、牢固、无破损,缝口严密、结实,不应撒
漏。不应带来污染和异常气味。
9.2 储存
应储存在清洁、干燥、防雨、防潮、防虫、防鼠、无异味的仓库内,不应与有毒有害物质或水分较高的
物质混存。
应使用符合卫生要求的运输工具和容器运送,运输过程中应注意防止雨淋和被污染。
GB 1352-2009
附 录 A
(规范性附录)
完整粒率、损伤粒率、热损伤粒率检验方法
A.1 仪器和用具
A.1.1 天平,感量0.01g。
A.1.2 谷物选筛。
A.1.3 分样器、分样板。
A.2 操作方法
A.3 结果计算
A.3.1 完整粒率按式(1)计算:
完整粒率 = 1-
式中:
双试验结果允许差不超过1%,求其平均值,即为检验结果。检验结果取小数点后1位。
A.3.2 损伤粒率按式(2)计算:
A.3.3 热损伤粒率按式(3)计算:
GB 1352-2009

GB 1352-2009
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.200.20
B 33
Replacing GB 1352-1986
Soybean
大豆
ISSUED ON. MARCH 28, 2009
IMPLEMENTED ON. SEPTEMBER 01, 2009
Issued by. General Administration of Quality Supervision, Inspection and
Quarantine;
Standardization Administration of PRC.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Normative References ... 4
3 Terms and Definitions ... 5
4 Classification ... 7
5 Quality and Hygienic Requirements ... 7
6 Inspection Methods ... 8
7 Inspection Rules ... 9
8 Label and Mark ... 9
9 Package, Storage and Transportation ... 10
Appendix A (Normative) Inspection Methods for Percent of Perfect Kernel,
Percent of Damaged Kernel, and Percent of Heat-Damaged Kernel ... 11
Foreword
The 5.1, 7.1, 8 in this Standard are mandatory, while the rest are recommended.
This Standard replaces GB 1352-1986 Soybean since the implementation date.
The major technical differences between this Standard and GB 1352-1986 are as
follows.
--- Modify the applicable scope of the original standard, the standard applicable
scope after modification is “this Standard is applicable to the purchasing, storing,
transporting, processing and selling of commercial soybean”;
--- Partially modify the soybean classification of the original standard;
--- Adjust the quality indicator items of the original standard; adopt perfect kernel to
confirm the grade;
--- Modify the quality indicator of the standard;
--- Propose the quality indicators for high-oil soybean and high-protein soybean;
--- Increase the judgment rules;
--- Increase label requirements;
--- Increase Appendix A of the standard; thereof it specifies the inspection methods
of the perfect kernel, damaged kernel, and heat-damaged kernel.
The Appendix A of this Standard is the normative.
This Standard was proposed by State Administration of Grain.
This Standard shall be under the jurisdiction of National Technical Committee for
Standardization of Grain and Oil.
Drafting organizations of this Standard. Nanjing University of Finance & Economics,
Heilongjiang Grain and Oil Health Inspection Monitoring Station, and Jilin Province
Gran and Oil Health Inspection Monitoring Station.
Chief drafting staffs of this Standard. Yuan Jian, Ju Xingrong, Song Xiujuan, and Xie
Yuzhen.
The historical editions replaced by this Standard are as follows.
--- GB 1352-1978, GB 1352-1986.
Soybean
1 Scope
This Standard specifies soybean-related terms and definitions, classification, quality
requirements and health requirements, inspection methods, inspection rules, label and
mark, and package, storage and transportation requirements.
This Standard is applicable to purchasing, storing, transporting, processing and selling
commercial soybean.
This Standard is not applicable to the special types of soybeans beyond the provisions
of this Standard.
2 Normative References
The provisions in following documents become the provisions of this Standard through
reference in this Standard. For dated references, the subsequent amendments
(excluding corrigendum) or revisions do not apply to this Standard, however, parties
who reach an agreement based on this Standard are encouraged to study if the latest
versions of these documents are applicable. For undated references, the latest edition
GB 2715 Hygienic Standard for Grains
GB/T 5490 Inspection of Grain and Oils – General Rules
GB 5491 Inspection of Grain and Oilseeds – Methods for Sampling and Sample
Reduction
GB/T 5492 Inspection of Grain and Oilseeds – Methods for Identification of Colour,
Odour and Taste
GB/T 5493 Inspection of Grain and Oils – Determination of Type Purity and Their
Mixture
GB/T 5494 Inspection of Grain and Oilseeds – Methods for Determination of
GB/T 5497 Inspection of Grain and Oilseeds – Methods for Determination of
Moisture Content
GB/T 5511 Cereals and pulses – Determination of the Nitrogen Content and
Calculation of the Crude Protein Content – Kjeldahl Method
GB/T 5512 Inspect of Grain and Oilseeds – Determination of Crude Fat Content
in Grain
GB 7718 General Standards for the Labelling of Prepackaged Foods
GB 13078 Hygienical Standard for Feeds
GB 19641 Hygienic Standard for Oil seeds
The following terms and definitions are applicable to this document.
3.1 Perfect Kernel
The particle with intact and normal kernel.
3.2 Immature kernel
The hollow kernel of which the shrinkage occupies one-half and above of the particle
size, or the cotyledon cyan part that occupies one-half and above (except for the
soybean with green kernel); and the particle is significantly different from the normal
kernel.
3.3 Damaged kernel
mold damage, sprouted kernel, heat damage or other causes.
3.3.1 Insect-bored kernel
The particles that are worm-eaten and hurting the cotyledons.
3.3.2 Spotted kernel
The particle with spots on the particle surface, and hurting the cotyledons.
3.3.3 Sprouted kernel
The particles with buds or young roots breaking through the seed coat, or absorbing
the moisture to expand and un-restored.
3.3.4 Moulded kernel
3.3.5 Frost-damaged kernel
The particles with, due to frost-damage, kernel transparent or cotyledons stiff and in
dark-green.
3.3.6 Heat-damaged kernel
The particles with cotyledon discolouration and damage due to the heat.
3.4 Broken kernel
The particle with cotyledon that is broken into a quarter or above of the particle volume.
3.5 Impurities
The non-soybean materials that are still remained in the soybean after passing through
3.5.1 Passed sieve material
The material passing through the round-hole sieve with diameter of 3.0mm.
3.5.2 Inorganic impurity
The inorganic substances such as soil, sand, brick and the like.
3.5.3 Organic impurity
The organic substances without use-value, such as soybean particles, different types
of grain particles, and the like.
3.6 Colour, odour
The inherent and comprehensive colour and odour of a batch of soybean.
The mass fraction that perfect kernel accounts for the specimen.
3.8 Percent of damaged kernel
The mass fraction that damaged kernel accounts for the specimen.
3.9 Percent of heat-damaged kernel
The mass fraction that heat-damaged kernel accounts for the specimen.
3.10 High-oil soybean
The soybean of which the crude fat content is not less than 20.0%.
3.11 High-protein soybean
The soybean of which the crude protein content is not less than 40.0%.
According to the skin colour, the soybean can be divided as follows.
4.1 Yellow soybean. the soybean of which the seed coat is yellow or light yellow; the
helium is brown, light brown or dark brown; and kernel is not less than 95%.
4.2 Green soybean. the soybean of which the seed coat is green; and kernel is not
less than 95%. According to the cotyledon colour, it can be divided into green-skin
soybean with green kernel and green-skin soybean with yellow kernel.
4.3 Black soybean. The soybean of which the seed coat is black; and kernel is not
less than 95%. According to the cotyledon colour, it can be divided into black-skin
soybean with green kernel and black-skin soybean with yellow kernel.
which the seed coat is tan, brown, red (if the seed coat is double-coloured, one of the
colour is brown or black; and covers one-half above of the particle surface), etc.
4.5 Mixed soybean. the soybeans that don’t conform to the provisions from 4.1 to 4.4.
5 Quality and Hygienic Requirements
5.1 Quality requirements
5.1.1 The soybean quality indicators shall conform to the provisions of Table 1.
Table 1 -- Soybean Quality Indicator
5.1.2 The high-oil soybean quality indicators shall conform to the provisions of Table
2.
damaged kernel
Grade Percent of Perfect Kernel
Percent of Damaged Kernel / % Impurity Content
Moisture Content
% Colour, odour
Normal
Total
Table 2 -- High-Oil Soybean Quality Indicator
5.1.3 The high-protein soybean quality indicator shall conform to the provisions of
Table 3 -- High-Protein Soybean Quality Indicator
5.2 Hygienic standard
5.2.1 The edible soybean shall be performed as per GB 2715, GB 19641, and
relevant national regulations.
5.2.2 The soybean for feedstuffs shall be performed as per GB 13078 and relevant
national regulations.
5.2.3 Other soybean shall be performed as per relevant national standards and
regulations.
5.2.4 Plant quarantine shall be performed as per relevant national standards and
6 Inspection Methods
6.1 Sampling, sub-sampling...
   
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