GB/T 35476-2017 in English

Standard Formulation Background and Technology Evolution Analysis

Monk Fruit: As a traditional Chinese medicinal material and health food, its quality assessment is directly related to the market competitiveness of the product. The introduction of GB/T 35476-2017 fills the gap in the domestic quality grade evaluation system of monk fruit and provides a unified technical specification for the industry.

Sensory indicators and practical applications

Color:Golden, yellow-brown, brown or green-brown, with luster. In actual testing, the visual method can be used to quickly determine whether the surface color of the fruit meets the standard.

Morphology:The fruit is spherical, oval, cylindrical or elliptical, not damaged, mildewed, free of pests and diseases, and no noisy fruit. Special attention should be paid to the method of determining noisy fruit, which can be identified by shaking the fruit and listening to the sound.

Taste and smell:It has the unique sweet fragrance of monk fruit, without smoke, odor, or bitter fruit. The nasal sniffing method and oral tasting method can be used in combination during testing.