GB/T 12729.3-2020
ActiveSpices and condiments—Preparation of a ground sample for analysis
香辛料和调味品 分析用粉末试样的制备
Application Summary AI generated
This standard specifies the method for preparing ground samples from spices and condiments to ensure uniformity for subsequent chemical or physical analysis. It is applied in food testing laboratories and quality control settings to standardize sample preparation for moisture, volatile oil, or impurity testing. The standard ensures consistent particle size and homogeneity across different batches of spices like pepper, cinnamon, or cloves.
Related Standards
GB/T 19420-2003
Terminology of salt-making industry
GB/T 18782-2002
Determination of 3-chloro-1，2-propandiol in condiments
GB/T 8618-2001
The sampling methods of the main products in the salt industry
GB/T 18187-2000
Fermented vinegar
GB/T 18186-2000
Fermented soy sauce
GB/T 18104-2000
Konjak refined powder
GB/T 14156-1993
Classification and code of flavouring substances
GB/T 12729.1-1991
Spices and condiments--Nomenclature first list
Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.