1、 Reference number ISO 23391:2006(E) ISO 2006INTERNATIONAL STANDARD ISO 23391 First edition 2006-09-01 Dried rosehips Specification and test methods Cynorhodon sch Spcifications et mthodes dessai ISO 23391:2006(E) PDF disclaimer This PDF file may contain embedded typefaces. In accordance with Adobes
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6、 22 749 01 11 Fax + 41 22 749 09 47 E-mail copyrightiso.org Web www.iso.org Published in Switzerland ii ISO 2006 All rights reservedISO 23391:2006(E) ISO 2006 All rights reserved iii Contents Page Foreword iv 1 Scope 1 2 Normative references 1 3 Terms and definitions .1 4 Requirements.2 4.1 Descript
7、ion .2 4.2 Odour and taste .2 4.3 Freedom from insects, moulds, etc. 2 5 Classification2 5.1 General2 5.2 Classes .3 5.2.1 Extra class 3 5.2.2 Class I .3 5.2.3 Class II 3 5.3 Sizing 4 5.4 Tolerances 4 6 Sampling.4 7 Test methods4 8 Packing and marking.4 8.1 Packing .4 8.2 Marking .5 9 Contaminants.5
8、 10 Hygienic requirements 5 Annex A (normative) Determination of the content of pest-infested and spoiled dried rosehips, immature fruits, extraneous matter and deviations from main colour 6 Annex B (normative) Determination of moisture content.7 Bibliography 10 ISO 23391:2006(E) iv ISO 2006 All rig
9、hts reservedForeword ISO (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 member body interested in a subject f
10、or 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 Electrotechnical Commission (IEC) on
11、 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 by the technical committees a
12、re 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 rights. ISO shall not be held
13、responsible for identifying any or all such patent rights. ISO 23391 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 14, Fresh, dry and dried fruits and vegetables. INTERNATIONAL STANDARD ISO 23391:2006(E) ISO 2006 All rights reserved 1 Dried rosehips Specification and
14、test methods 1 Scope This International Standard specifies requirements and test methods for dried rosehips obtained from the fruits of the rosehips shrub (Rosa canina L.) destined for human consumption. 2 Normative references The following referenced documents are indispensable for the application
15、of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. ISO 6557-2, Fruits, vegetables and derived products Determination of ascorbic acid content Part 2: Routine methods ISO 928
16、, Spices and condiments Determination of total ash ISO 930, Spices and condiments Determination of acid-insoluble ash ISO 948, Spices and condiments Sampling 3 Terms and definitions For the purposes of this document, the following terms and definitions apply. 3.1 dried rosehips sun-dried or artifici
17、ally-dried fruits of the shrub Rosa canina L. and other Rosa species prepared from sufficiently ripe fruits 3.2 pest-infested dried rosehips dried rosehips damaged by insect and/or mite infestation 3.3 spoiled rosehips rosehips damaged by bruises, or darkened in colour, or showing the presence of mu
18、shy tissue, visible decomposition caused by bacteria, fungi, visible mould hyphae or any other indications of disease 3.4 immature rosehips dried rosehips obtained from an unripe rosehips, having poor flavour, hard tissue and undesirable appearance 3.5 gritty distinct particles in the fruit flesh IS
19、O 23391:2006(E) 2 ISO 2006 All rights reserved3.6 stem or seeds piece of dried rosehips with stem and/or seeds attached 3.7 fermented rosehips piece of dried rosehips damaged by fermentation to the extent that the characteristic appearance and/or flavour is substantially affected 3.8 extraneous matt
20、er dirt, pieces of skin, calyx, leaf, peduncle, twigs, bits of wood, soil or any other foreign matter among or on the rosehips 3.9 mineral impurities acid-insoluble ash content which is determined by the method specified in ISO 930 3.10 moisture content loss in mass determined under the operating co
21、nditions specified in Annex B 3.11 ascorbic acid (vitamin C) content content of dried rosehips which is determined by the method specified in ISO 6557-2 4 Requirements 4.1 Description The stems shall be pulled or cut off and the calyx ends removed. The fruits shall be sound and clean. 4.2 Odour and
22、taste Rosehips shall have an odour and taste characteristic of the variety. They shall be free from foreign odour and odour traces coming from abnormal fermented rosehips. 4.3 Freedom from insects, moulds, etc. Rosehips shall be free from living insects, mites or other parasites and moulds, and shal
23、l be practically free from dead insects, insect fragments and rodent contamination visible to the naked eye (corrected, if necessary, for abnormal vision). When such magnification exceeds 10, this fact shall be stated in the test report. 5 Classification 5.1 General Dried rosehips shall be classifie
24、d on the basis of colour and the presence of defects, extraneous matter and broken pieces, as specified in Table 1. They may also be separated into sizes. Rosehips are classified into three classes defined in 5.2.1 to 5.2.3. ISO 23391:2006(E) ISO 2006 All rights reserved 3 5.2 Classes 5.2.1 Extra cl
25、ass Rosehips in this class shall be of superior quality. They shall be characteristic of the variety and/or commercial type. They shall be practically free from defects, provided that these do not affect the general appearance of the product, the quality, or its presentation in the package. Rosehips
26、 in this class shall not exceed the allowable percentages for the various defects given in Table 1. 5.2.2 Class I Rosehips in this class shall be of good quality. They shall be characteristic of the variety and/or commercial type. The following slight defects are allowed, provided that the dried ros
27、ehips retain their essential characteristic as regards general appearance, quality and presentation: skin defect, coloration defects. 5.2.3 Class II This class includes rosehips which do not qualify for inclusion in the higher classes but which satisfy the requirements specified in Table 1. The foll
28、owing defects are allowed, provided that the dried rosehips retain their essential characteristics as regards general appearance, quality and presentation: skin defect, coloration defects. Table 1 Requirements for dried rosehips in different classes Extra class Class I Class II Pest-infested, mass f
29、raction, % (max.) 1 2 3 Spoiled, mass fraction, % (max.) 2 3 4 Immature, mass fraction, % (max.) 1 2 4 Extraneous matter, mass fraction, % (max.) 0,5 1,0 1,5 Mineral impurities, mass fraction, % (max.) 0,6 0,6 0,6 Colour light and cream with reddish of cut edges light and cream with reddish of cut e
30、dges light reddish Deviations from the main colour, mass fraction, % (max.) 2 5 10 Gritty, mass fraction, % (max.) 1 2 3 Proportion of non-whole rosehips, max. number in 100 pieces (%) 0 5 10 Proportion of stem or seeds, max. number in 100 pieces (%) 2 5 7 Fermented rosehips, mass fraction, % (max.)
31、 0,5 1,0 2,0 Moisture content, mass fraction, % (max.) 5,5 5,5 5,5 Ascorbic acid content, mg per 100 g (min.) 200 175 150 ISO 23391:2006(E) 4 ISO 2006 All rights reserved5.3 Sizing Sizing is determined by the diameter of the widest part. The following minimum diameter is required for each class: Ext
32、ra class 12 mm; Class I 6 mm to 12 mm; Class II 6 mm. The difference between the longest and smallest fruit in any package shall not be greater than 8 mm. Sizing is therefore compulsory for the Extra class and Class I, but is not required for Class II rosehips. 5.4 Tolerances Subject to agreement be
33、tween the interested parties, tolerances with respect to characteristic and size may be allowed in each package (or in each lot for product transported in bulk) for product not satisfying the requirements of the class indicated. 6 Sampling It is important that the laboratory receive a sample which i
34、s truly representative and has not been damaged or changed during transport or storage. Sampling shall be conducted in accordance with ISO 948. 7 Test methods Samples of dried rosehips shall be tested for conformity of the product to the requirements of Table 1 by the test method specified in Annex
35、A. The mineral impurities (3.9) shall be determined in accordance with ISO 928. The moisture content (3.10) shall be determined in accordance with Annex B. The ascorbic acid content (3.11) shall be determined in accordance with ISO 6557-2. 8 Packing and marking 8.1 Packing Dried rosehips shall be pa
36、cked in clean, sound and dry containers made of materials which do not affect the product. If wooden boxes are used, they shall be lined with a suitable paper. For direct consumption, small consumer packages may be used. The quantities packed in such packages are usually 0,5 kg, 1,0 kg or 2,5 kg net
37、 mass but, if required, other quantities may be used. A suitable number of such small packages shall be placed in large wooden or cardboard cases. The size of the packages and the number of small packages packed in a case shall be subject to agreement between the purchaser and vendor. However, the m
38、ass of the large containers or cases shall not be more than 25 kg. ISO 23391:2006(E) ISO 2006 All rights reserved 5 8.2 Marking The container and case shall be marked or labelled with the following particulars: a) the name of the product or variety, and the trademark or brand name, if any; b) the na
39、me and address of the producer or packer; c) the code or batch number; d) the net mass, or gross mass (according to the request of the importing country); e) the class of product; f) the producing country; g) the expiry date; h) any other marking required by the purchaser, such as year of harvest an
40、d date of packing (if known) i) a reference to this International Standard (optional). 9 Contaminants The contents of contaminants (heavy metals, pesticide residues, mycotoxins, etc.) of the dried rosehips shall not exceed the maximum limits established by the Codex Alimentarius Commission for this
41、commodity and/or shall comply with relevant food safety legislation in force in the target country: iron 15,0 mg/kg max.; copper 5,0 mg/kg max.; arsenic 0,2 mg/kg max.; lead 0,2 mg/kg max.; zinc 5,0 mg/kg max. 10 Hygienic requirements 10.1 It is recommended that the dried rosehips be prepared in acc
42、ordance with the appropriate sections of the Recommended International Code of Practice General Principles of Food Hygiene 1and other Codes of Practice recommended by the Codex Alimentarius Commission which are relevant to the product. 10.2 The product a) shall be free from microorganisms in amounts
43、 which may represent a hazard to health, b) shall be free from parasites which may represent a hazard to health, such as 1) total mesophilic aerobic bacteria 1 104(cfu/g) max., 2) Escherichia coli 0 cfu/g max., 3) mould-yeast 5 10 2(cfu/g) max., 4) Salmonella 0 cfu per 25 g max., 5) Staphylococcus a
44、ureus 0 cfu/g max. ISO 23391:2006(E) 6 ISO 2006 All rights reservedAnnex A (normative) Determination of the content of pest-infested and spoiled dried rosehips, immature fruits, extraneous matter and deviations from main colour A.1 Principle Visual inspection of a test portion of dried rosehips. Phy
45、sical separation of the damaged pieces, immature fruits and extraneous matter from the sound, healthy and ripe pieces of the sample. A.2 Procedure Weigh, to the nearest 0,02 g, a test portion of about 500 g. Separate carefully, by hand or using tweezers, the pest-infested and spoiled dried rosehips,
46、 immature fruits, extraneous matter and the dried rosehips which show deviations from the main colour. Weigh, to the nearest 0,02 g, each of the categories separately. A.3 Expression of results The proportion, , p expressed as a percentage by mass, of each category separately is equal to 1 0 100 % m
47、 p m = where 0 m is the mass, in grams, of the test portion; 1 m is the mass, in grams, of the relevant category (see A.2). A.4 Test report The test report shall specify a) all information necessary for the complete identification of the sample; b) the sampling method used, if known; c) the test met
48、hod used, with reference to this International Standard; d) all operating details not specified in this International Standard, or regarded as optional, together with details of any incidents which may have influenced the test result(s); e) the test result(s) obtained, or, if the repeatability has b
49、een checked, the final quoted result obtained. ISO 23391:2006(E) ISO 2006 All rights reserved 7 Annex B (normative) Determination of moisture content B.1 Principle Heating and drying of test portion of dried rosehips at a temperature of 70 C 1 C under a pressure not exceeding 13 kPa (100 mmHg). B.2 Materials Use only materials of recognized analytical grade and distilled or demineralized water or water of equivalent purity. B.2.1 Sand. B.3 Apparatus Usual laboratory apparatus and, in particula
