Solid seasoning detection

This standard specifies the technical requirements, testing methods, packaging, labeling, storage, and transportation of whole white pepper (Piper nigrum L.) and white pepper powder. This standard is applicable to the quality evaluation and trade of white pepper. This standard is not applicable to the quality evaluation and trade of light white pepper. 2 Normative References: The clauses in the following documents become clauses of this standard through reference in this standard. For dated reference documents, all subsequent amendments (excluding corrected content) or revisions are not applicable to this standard. However, parties to agreements based on this standard are encouraged to study whether the latest versions of these documents can be used. For undated references, the latest version applies to this standard. GB/T 5009.10 Determination of crude fiber in plant-based foods GB/T 12729.2 Spices and condiments, sampling methods (GB/T 12729.2-1991, neq ISO 9481980) GB/T 12729.5 Spices and condiments, determination of foreign matter content (GB/T 12729.5-1991, neq ISO 9271982) GB/T 12729.6: Spices and condiments, determination of moisture content (distillation method) (GB/T 12729.6-1991, neq ISo 939: 1980) GB/T 12729.7: Spices and condiments, determination of total ash (GB/T 12729.7-1991, neq ISO 928; 1980) GB/T 12729.9 Spices and condiments - Determination of acid insoluble ash (GB/T 12729.9-1991, neq ISO 9301980) GB/T 12729.12 Spices and condiments - Determination of non volatile ether extract (GB/T 12729.12-1991, neq ISO 1180:1980) GB/T 12729.13 Spices and condiments - Determination of dirt (GB/T 12729.13-1991, eqv ISO 12081982) GB/T 17528 Determination of piperine content, spectrophotometric method (GB/T 17528-1998, eqv ISO 55641982) ISO 6571 Determination of volatile oil content in spices and condiments

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