超清版 GB/T 30391-2024 花椒
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- 文件类型：PDF文档
- 更新时间：2025-03-19
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资料介绍
ICS 67.220.10
CCS B 36
中华人民共和国国家标准
GB/T 30391—2024
花 椒
Huajiao pepper(Szechuan pepper)
代替 GB/T 30391—2013
2024-09-29 发布2025-04-01 实施
国家市场监督管理总局
国家标准化管理委员会发 布
目 次
前言 ····································································································· Ⅲ
1 范围 ·································································································· 1
2 规范性引用文件 ······················································································ 1
3 术语和定义 ··························································································· 1
4 要求 ·································································································· 2
4.1 感官指标 ························································································· 2
4.2 理化指标 ························································································· 2
5 试验方法 ······························································································ 2
5.1 取样方法及试样制备 ············································································· 2
5.2 感官检验 ························································································· 2
5.3 水分含量的测定 ················································································· 2
5.4 挥发油的测定 ···················································································· 3
5.5 总灰分的测定 ···················································································· 3
5.6 闭眼椒、同源异物含量的测定 ··································································· 3
6 检验规则 ······························································································ 3
6.1 组批及抽样 ······················································································ 3
6.2 检验类别 ························································································· 3
6.3 判定规则 ························································································· 3
7 标志 ·································································································· 4
8 包装、贮存、运输 ···················································································· 4
8.1 包装 ······························································································ 4
8.2 贮存 ······························································································ 4
8.3 运输 ······························································································ 4
前 言
本文件按照GB/T 1.1—2020《标准化工作导则 第1 部分：标准化文件的结构和起草规则》的规
定起草。
本文件代替GB/T 30391—2013《花椒》，与GB/T 30391—2013 相比，除结构调整和编辑性改动
外，主要技术变化如下：
—更改了范围的表述，删除了鲜花椒、冷藏花椒（见第1章，2013年版的第1章）；
更改了部分术语和定义，删除了“鲜花椒”“冷藏花椒”“干花椒”“过油椒”“色泽”
“杂质”，更改了“外来物”的定义，增加了“同源异物”的术语和定义，更改了术语中花椒
的英文对应词（见第3章，2013年版的第3章）；
—
CCS B 36
中华人民共和国国家标准
GB/T 30391—2024
花 椒
Huajiao pepper(Szechuan pepper)
代替 GB/T 30391—2013
2024-09-29 发布2025-04-01 实施
国家市场监督管理总局
国家标准化管理委员会发 布
目 次
前言 ····································································································· Ⅲ
1 范围 ·································································································· 1
2 规范性引用文件 ······················································································ 1
3 术语和定义 ··························································································· 1
4 要求 ·································································································· 2
4.1 感官指标 ························································································· 2
4.2 理化指标 ························································································· 2
5 试验方法 ······························································································ 2
5.1 取样方法及试样制备 ············································································· 2
5.2 感官检验 ························································································· 2
5.3 水分含量的测定 ················································································· 2
5.4 挥发油的测定 ···················································································· 3
5.5 总灰分的测定 ···················································································· 3
5.6 闭眼椒、同源异物含量的测定 ··································································· 3
6 检验规则 ······························································································ 3
6.1 组批及抽样 ······················································································ 3
6.2 检验类别 ························································································· 3
6.3 判定规则 ························································································· 3
7 标志 ·································································································· 4
8 包装、贮存、运输 ···················································································· 4
8.1 包装 ······························································································ 4
8.2 贮存 ······························································································ 4
8.3 运输 ······························································································ 4
前 言
本文件按照GB/T 1.1—2020《标准化工作导则 第1 部分：标准化文件的结构和起草规则》的规
定起草。
本文件代替GB/T 30391—2013《花椒》，与GB/T 30391—2013 相比，除结构调整和编辑性改动
外，主要技术变化如下：
—更改了范围的表述，删除了鲜花椒、冷藏花椒（见第1章，2013年版的第1章）；
更改了部分术语和定义，删除了“鲜花椒”“冷藏花椒”“干花椒”“过油椒”“色泽”
“杂质”，更改了“外来物”的定义，增加了“同源异物”的术语和定义，更改了术语中花椒
的英文对应词（见第3章，2013年版的第3章）；
—