BS ISO 3632-1-2011 Spices Saffron (Crocus sativus L ) Specification《调料 藏红花(番红花) 规范》.pdf

1、raising standards worldwideNO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAWBSI Standards PublicationBS ISO 3632-1:2011Spices Saffron (Crocussativus L.)Part 1: SpecificationBS ISO 3632-1:2011 BRITISH STANDARDNational forewordThis British Standard is the UK implementation of ISO

2、3632-1:2011. Itsupersedes DD ISO/TS 3632-1:2003 which is withdrawn.The UK participation in its preparation was entrusted to TechnicalCommittee AW/-/2, Food Technical Committee Chairmen.A list of organizations represented on this committee can beobtained on request to its secretary.This publication d

3、oes not purport to include all the necessaryprovisions of a contract. Users are responsible for its correctapplication. BSI 2011ISBN 978 0 580 62784 2ICS 67.220.10Compliance with a British Standard cannot confer immunity fromlegal obligations.This British Standard was published under the authority o

4、f theStandards Policy and Strategy Committee on 30 September 2011.Amendments issued since publicationDate Text affectedBS ISO 3632-1:2011Spices Saffron (Crocus sativus L.) Part 1:Specificationpices Safran (Crocus sativus L.) Partie 1: Spcifications ISO 2011Reference numberISO 3632-1:2011(E)Second ed

5、ition2011-09-01ISO3632-1INTERNATIONAL STANDARDBS ISO 3632-1:2011ISO 3632-1:2011(E)COPYRIGHT PROTECTED DOCUMENT ISO 2011All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopy

6、ing and microfilm, without permission in writing from either ISO at the address below or ISOs member body in the country of the requester.ISO copyright officeCase postale 56 CH-1211 Geneva 20Tel. + 41 22 749 01 11Fax + 41 22 749 09 47E-mail copyrightiso.orgWeb www.iso.orgPublished in Switzerlandii I

7、SO 2011 All rights reservedBS ISO 3632-1:2011ForewordISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each membe

8、r body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Elec

9、trotechnical Commission (IEC) on all matters of electrotechnical standardization.International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.The main task of technical committees is to prepare International Standards. Draft International Standards adopted

10、 by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote.Attention is drawn to the possibility that some of the elements of this document may be the subject of patent r

11、ights. ISO shall not be held responsible for identifying any or all such patent rights.ISO 3632-1 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 7, Spices, culinary herbs and condiments.This second edition cancels and replaces ISO/TS 3632-1:2003, which has been technic

12、ally revised.ISO 3632 consists of the following parts, under the general title Spices Saffron (Crocus sativus L.): Part 1: Specification Part 2: Test methodsISO 3632-1:2011(E) ISO 2011 All rights reserved iiiBS ISO 3632-1:2011BS ISO 3632-1:2011INTERNATIONAL STANDARD ISO 3632-1:2011(E)Spices Saffron

13、(Crocus sativus L.) Part 1:Specification1 ScopeThis part of ISO 3632 establishes specifications for dried saffron obtained from the pistils of Crocus sativus L. flowers.It applies to saffron in both of the following forms:a) filaments and cut filaments;b) powder.NOTE The saffron plant is depicted in

14、 Figure 1, the saffron flower in Figures 2 and 3, the saffron pistil in Figure 4, and some examples of floral waste in Figure 5.2 Normative referencesThe following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For u

15、ndated references, the latest edition of the referenced document (including any amendments) applies.ISO 928, Spices and condiments Determination of total ashISO 930, Spices and condiments Determination of acidinsoluble ashISO 941, Spices and condiments Determination of cold watersoluble extractISO 9

16、48, Spices and condiments SamplingISO 3632-2, Spices Saffron (Crocus sativus L.) Part 2: Test methods3 Terms and definitionsFor the purposes of this document, the terms and definitions given in ISO 3632-2 and the following apply.3.1stigmasection of the aerial part of the pistilEXAMPLE In the Crocus

17、sativus L. flower, the stigma is dark red in colour and trumpet shaped, serrated or indented at the top and joined to the style at the end.NOTE See Figure 4.3.2stylepart of the pistil between the stigma and the ovary NOTE See Figure 4. ISO 2011 All rights reserved 1BS ISO 3632-1:20113.3stamenmale re

18、productive organ of a flower NOTE In the Crocus sativus L. flower, stamens are yellow.3.4extraneous matterall matter which belongs to a plant but which is not retained for use as a spice or herbEXAMPLE In the Crocus sativus L. flower, the origin of extraneous matter can be floral waste (e.g. petals,

19、 separated styles, stamen, pollen grains and ovary parts) and plant waste which is waste other than floral waste.3.5foreign matterall matter that is not part of the plant to which the spice or herb belongsEXAMPLE In the Crocus sativus L. flower, the origin of foreign matter can be animal (e.g. livin

20、g insects, dead insects, fragments of insects, contamination from rodents) or non-animal foreign matter. Non-animal foreign matter can be from other plants (e.g. other vegetable matters, leaves, stems, straw) or others (e.g. mineral, plastic).3.6saffron in filamentsdried stigmas with a part of style

21、 of the Crocus sativus L. flowerNOTE The stigmas can be separated or joined in groups of two or three at the tip of a part of the style which is yellow-white in colour (about 20 mm to 40 mm in length).3.7saffron in cut filamentsdried stigmas of the Crocus sativus L. flower (with styles removed compl

22、etely detached from each other)3.8saffron in powder formparticles obtained by crushing the filaments of the Crocus sativus L. flowerNOTE The particle size can vary according to the agreement between the buyer and the seller.ISO 3632-1:2011(E)2 ISO 2011 All rights reservedBS ISO 3632-1:2011Key1 flowe

23、r2 pistil3 perianth4 radical leaves5 cornFigure 1 Saffron (Crocus sativus L.) plantISO 3632-1:2011(E) ISO 2011 All rights reserved 3BS ISO 3632-1:2011Figure 2 Saffron (Crocus sativus L.) flowerFigure 3 Whole saffron (Crocus sativus L.) flower (longitudinal cut)ISO 3632-1:2011(E)4 ISO 2011 All rights

24、 reservedBS ISO 3632-1:2011Key1 aerial part2 non-aerial part3 ovary4 style5 stigmas (about 20 mm to 40 mm in length)NOTE The total length of the fresh pistil is between 60 mm and 100 mm.Figure 4 Saffron (Crocus sativus L.) female reproductive organ (pistil)Key1 stamens (about 20 mm in length)2 polle

25、n grains (80 m to 100 m in diameter)3 ovary (longitudinal cut) (about 10 mm in length)4 ovary (transversal cut)Figure 5 Some examples of floral wasteISO 3632-1:2011(E) ISO 2011 All rights reserved 5BS ISO 3632-1:20114 Characteristics4.1 GeneralSaffron is considered to be pure when it complies with t

26、he requirement of this part of ISO 3632 and when no matter has been added to the natural product.4.2 Sensory analysisThe saffron flavour shall be characteristic and slightly bitter.The product shall be free from foreign flavours.4.3 Foreign matter 4.3.1 From non-animal sources4.3.1.1 From other plan

27、tsSee Table 1.4.3.1.2 OthersAll forms of saffron shall be free from it.4.3.2 From animalsAll forms of saffron shall be free from it.4.4 Extraneous matterSee Table 1.4.5 Classification of saffronThe saffron in filaments, cut filaments and powdered forms is classified into three categories which are d

28、etermined according to physical criteria (Table 1) and chemical properties (Table 2), and in accordance with the methods specified in ISO 3632-2.5 SamplingThe sampling of saffron in filaments, cut filaments and powder forms shall be carried out in accordance with the method specified in ISO 948.6 Te

29、st methodsSaffron samples shall be analysed to ensure they comply with the specifications of this part of ISO 3632, by following the physical and chemical analysis methods specified in ISO 3632-2.The tests shall be carried out as quickly as possible after preparation of the test samples.ISO 3632-1:2

30、011(E)6 ISO 2011 All rights reservedBS ISO 3632-1:2011Table 1 Classification by physical criteria of saffron in filaments and cut filamentsCharacteristicsCategoriesTest methodI II IIIExtraneous matter (mass fraction), % max.Floral and plant waste0,5 3 5 ISO 3632-2:2010, Clause 8Foreign matter (mass

31、fraction), % max.From non-animals (from other plants)0,1 0,5 1,0 ISO 3632-2:2010, Clause 9Table 2 Chemical specifications of saffron in filaments, cut filaments and powder formsCharacteristicsSpecificationsTest methodCategoriesI II IIIMoisture and volatile matter content (mass fraction), % max.Saffr

32、on in filaments and cut filaments forms12 12 12 ISO 3632-2:2010, Clause 7Saffron in powder form 10 10 10 Total ash (mass), on dry matter, % max. 8 8 8 ISO 928 and ISO 3632-2:2010, Clause 12Acid-insoluble ash (mass fraction), %, on dry matter, max.1,0 1,0 1,0 ISO 930 and ISO 3632-2:2010, Clause 13Sol

33、uble extract in cold water (mass fraction), on dry matter , % max.65 65 65 ISO 941 and ISO 3632-2:2010, Clause 11Flavour strength (expressed as picrocrocin)A11cm%257 nm, on dry matter, min.(at this wavelength it has a maximum absorbance of picrocrocin)70 55 40 ISO 3632-2:2010, Clause 14Aroma strengt

34、h (expressed as safranal) A11cm%330 nm, on dry matter,ISO 3632-2:2010, Clause 14min. 20 20 20max. 50 50 50(at this wavelength it has a maximum absorbance of safranal)Colouring strength (expressed as crocin)A1cm1%440 nm, on dry matter, min.(at this wavelength it has a maximum absorbance of crocin)200

35、 170 120 ISO 3632-2:2010, Clause 14Artificial colorants Absent Absent Absent ISO 3632-2:2010, Clause 16 and/or 17NOTE Additional analysis can be carried out, where necessary, if there is enough of the sample left.ISO 3632-1:2011(E) ISO 2011 All rights reserved 7BS ISO 3632-1:20117 Marking, labelling

36、 and packaging7.1 PackagingSaffron in filaments, cut filaments, and powder forms shall be packed in rigid, sealed, clean, and sound containers made of material which cannot affect the product quality and which protects it from environmental effects. Packing material shall be waterproof and consumer

37、friendly. The packaging shall comply with any food grades materials and environmental protection.7.2 MarkingIndependent of the requirements specified in national regulation, the following special indications shall be inscribed directly or on a label on each shipping container:a) product name and pre

38、sentation form, and botanical name;b) name and address of the producer or packager, and, where necessary, the mark or trade appellation;c) batch number;d) net mass;e) product category, in compliance with this part of ISO 3632;f) country of production;g) best-before date;h) storage conditions;i) any

39、other information requested by the buyer, such as the harvest year and packaging date (if known);j) reference to this part of ISO 3632 (ISO 3632-1:2011) (optional);k) manufacturing date (optional).The above information, or part of it, may instead appear in the documentation after agreement between t

40、he buyer and the seller. If glass containers are used, the words “Fragile Glass” shall be marked on each shipping container.ISO 3632-1:2011(E)8 ISO 2011 All rights reservedBS ISO 3632-1:2011BS ISO 3632-1:2011ISO 3632-1:2011(E)ICS 67.220.10Price based on 8 pages ISO 2011 All rights reservedThis page

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