GH/T 1281-2020 in English

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Standard No:	GH/T 1281-2020
Document status:	VALID
Title in English:	Systematic diagrams of spice standards
Title in Chinese:	辛香料标准体系表
Language:	English
File Format:	Electronic (PDF)
Delivery:	Via email within 1~3 business days
Issued on:	2020-06-04
Implemented on:	2020-09-01
Related Topics:	standard system standard table spices spices standard system other spices spice oil Bissing gh/t Chinese herbal spices Spice Sex european spices National Defense Industry Standard System Table National standard perfume standard process Global Material Standard System gh/t 1161

Introduction

Standard Framework and Technological Evolution

my country's spice standard system was established in 2008 and has gone through three stages of development:

Basic Construction Period (2008-2013): The formulation of the GB/T 12729 series of basic standards was completed, and 78% of the standards were equivalent to ISO standards
Rapid Expansion Period (2014-2017): 23 new method standards were added, and modern detection technology systems such as HPLC and GC-MS were established
Improvement and Enhancement Period (2018-2020): Focus on improving logistics packaging standards and special standards for special spices (such as Zanthoxylum bungeanum and Turmeric)

Level	Standard Category	Current Standards	International Adoption Rate	Typical Standards
First Layer (General Standards)	Basic Standards	6/10	83%	GB/T 12729.1-2008
	Quality and Safety	8/10	12%	GB 2763-2018
	Method Standards	26/26	65%	GB/T 30385-2013
	Packaging Logistics	3/8	0%	GH/T 1288-2020
The second layer (Class Standard)	Strong Fragrance	15/20	73%	GB/T 22304-2008
	Light Fragrance	16/24	62%	GB/T 32733-2016
	Spicy	22/29	41%	GB/T 30391-2013

Determination of Volatile Oil: The allowable deviation between GB/T 30385-2013 (distillation method) and ISO 6571:2008 is ≤0.2mL/100g
Determination of Capsaicinoids: UV method (GB/T 17528-2009) and HPLC method (GB/T 21266-2007) correlation coefficient R²≥0.98
Moisture detection: The vacuum drying method (GB 5009.3-2016) takes 40% less time than the normal pressure method

Standard identification: Match the 201.3 standard group according to the product type (such as Zanthoxylum products)
Detection capacity building: Prioritize the configuration of HPLC (GB/T 30388-2013) and GC-MS (GH/T 1294-2020) equipment
Standardization improvement: Refer to GH/T 1289-2020 Improve temperature and humidity control in the logistics process (requirement: ≤25℃/RH60%)

Accelerate the formulation of exclusive standards for special spices such as lemongrass and parsley (the current missing rate is 36%)
Promote the combination of electronic coding (GH/T XXXX-XXXX) and blockchain technology
Establish a standard implementation effect evaluation mechanism (recommended cycle 3 years)

More samples: JJG 21-2008 GB 18306-2015 DL/T 368-2010

Sample only — not a preview of GH/T 1281-2020