1、BRITISH STANDARDBS ISO 1003:2008Spices Ginger (Zingiber officinale Roscoe) SpecificationICS 67.220.10g49g50g3g38g50g51g60g44g49g42g3g58g44g55g43g50g56g55g3g37g54g44g3g51g40g53g48g44g54g54g44g50g49g3g40g59g38g40g51g55g3g36g54g3g51g40g53g48g44g55g55g40g39g3g37g60g3g38g50g51g60g53g44g42g43g55g3g47g36g5
2、8BS ISO 1003:2008This British Standard was published under the authority of the Standards Policy and Strategy Committee on 30 June 2008 BSI 2008ISBN 978 0 580 54140 7National forewordThis British Standard is the UK implementation of ISO 1003:2008. It supersedes BS 7087-8:1996 which is withdrawn.The
3、UK participation in its preparation was entrusted to Technical Committee AW/7, Spices and condiments.A list of organizations represented on this committee can be obtained on request to its secretary.This publication does not purport to include all the necessary provisions of a contract. Users are re
4、sponsible for its correct application.Compliance with a British Standard cannot confer immunity from legal obligations.Amendments/corrigenda issued since publicationDate CommentsINTERNATIONALSTANDARDISO1003Second edition2008-05-15Reference numberISO 1003:2008(E)Spices Ginger (Zingiber officinale Ros
5、coe) Specificationpices Gingembre (Zingiber officinale Roscoe) SpcificationsBS ISO 1003:2008ii iiiForewordISO (the International Organization for Standardization) is a worldwide federation of national standards bodies(ISO member bodies). The work of preparing International Standards is normally carr
6、ied out through ISOtechnical committees. Each member body interested in a subject for which a technical committee has beenestablished has the right to be represented on that committee. International organizations, governmental andnon-governmental, in liaison with ISO, also take part in the work. ISO
7、 collaborates closely with the InternationalElectrotechnical 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
8、Standards. Draft International Standardsadopted by the technical committees are circulated to the member bodies for voting. Publication as anInternational 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 o
9、f this document may be the subject of patentrights. ISO shall not be held responsible for identifying any or all such patent rights.ISO 1003 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 7, Spices,culinary herbs and condiments.This second edition cancels and replaces
10、the first edition (ISO 1003:1980), which has been technically revised.BS ISO 1003:2008blank1Spices Ginger (Zingiber officinale Roscoe) Specification1ScopeThis International Standard specifies requirements for ginger (Zingiber officinale Roscoe).Annex A specifies a method for the determination of cal
11、cium. Recommendations for storage and transportconditions are given in Annex B.2 Normative referencesThe following referenced documents are indispensable for the application of this document. For datedreferences, only the edition cited applies. For undated references, the latest edition of the refer
12、enced document(including any amendments) applies.ISO 565, Test sieves Metal wire cloth, perforated metal plate and electroformed sheet Nominal sizes ofopeningsISO 927, Spices and condiments Determination of extraneous matter and foreign matter contentISO 928, Spices and condiments Determination of t
13、otal ashISO 930, Spices and condiments Determination of acid-insoluble ashISO 939, Spices and condiments Determination of moisture content Entrainment methodISO 948, Spices and condiments SamplingISO 1208, Spices and condiments Determination of filthISO 6571, Spices, condiments and herbs Determinati
14、on of volatile oil content (hydrodistillation method)3 Description3.1 Form and appearanceGinger is the dried, peeled or unpeeled rhizome of Zingiber officinale Roscoe, in irregular pieces not less thanin length, in slices, in small cut pieces or ground. The ginger shall be yellowish-white in colour.
15、 It can bepeeled or scraped, then washed and dried. The ginger may be lime bleached. Ginger may be graded on thebasis of place of production, type of processing or colour.3.2 Odour and tasteThe odour and taste of ginger shall be characteristic: slightly sharp, pungent, fresh, and lemony. The materia
16、lshall not have a musty odour or a rancid or bitter taste.20 mmBS ISO 1003:200824 Requirements4.1 General requirementsThe spice shall conform to international, regional and national food safety and consumer protection regulationsrelating to adulteration (including colouring with natural or synthetic
17、 colours), contaminants (such as heavymetals and mycotoxins), pesticides, and hygienic practices.Treatments, such as methylbromide, aluminium phosphide1), ethylene oxide or irradiation as well as processingaids and chemical bleaching agents, may only be applied after agreement between buyer and sell
18、er.4.2 Physical requirements4.2.1 InfestationGinger shall be free from living insects and shall be practically free from visible dead insects or insectfragments.In the case of ground ginger, the contamination shall be determined by the method specified in ISO 1208.4.2.2 Extraneous and foreign matter
19、The proportion of extraneous matter in ginger shall be not more than mass fraction and foreign matter shallbe not more than mass fraction when determined by the method specified in ISO 927.4.2.3 Freedom from coarse particlesGround ginger shall be free from coarse particles and fibres. The fineness s
20、hall be agreed between the buyerand the seller.4.3 Chemical requirementsGinger shall comply with the requirements specified in Table 1.Sulfur dioxide shall only be used for bleaching ginger after explicit agreement between buyer and seller. Thecontent of sulfur dioxide, e.g. as a mass fraction, shal
21、l comply with national or international legislation in force inthe destination country.1) Phostoxin is an example of a commercially available product. This information is given for the convenience of users ofthis International Standard, and does not constitute an endorsement of this product by ISO.1
22、%0,5 %BS ISO 1003:200834.4 Hygienic requirements4.4.1 The ginger shall be prepared in accordance with the appropriate sections of the RecommendedInternational Code of Practice General principles of food hygiene (Reference 1) and Code of hygienicpractice for spices and dried aromatic plants (Referenc
23、e 2). 4.4.2 The product shall:a) be free from microorganisms in amounts which can represent a hazard to health more detailedrequirements to be agreed between buyer and seller;b) be free from parasites which can represent a hazard to health;c) comply with relevant food safety legislation in force in
24、the destination country.5 Sampling5.1 The ginger shall be sampled using the method specified in ISO 948.5.2 Samples of ginger, whole or in pieces, shall be ground so that the whole of the material passes through asieve of nominal size of openings , complying with ISO 565. The material thus ground sh
25、all be used fordetermining the characteristics specified in Table 1.6 Test methodsThe samples of ginger shall be tested for conformity with the requirements of this International Standard usingthe test methods indicated in Table 1.For the determination of total ash, incineration shall be carried out
26、 at (instead ofas specified in ISO 928).7 Packing, marking or labelling7.1 PackingGinger shall be packed in new, sound, clean, sealed packaging made of material which cannot affect theproduct quality or safety but which protects it from the ingress of moisture, loss of volatile matter or colour.Tabl
27、e 1 Chemical requirements for gingerCharacteristic Requirement Test methodMoisture content on dry basis:a) whole/pieces, max. mass fraction 12,0 ISO 939b) ground, max. mass fraction 11,0Total ash on dry basis, max. mass fraction 8,0 ISO 928Acid-insoluble ash on dry basis, max. mass fraction 1,5 ISO
28、930Volatile oil content on dry basis:a) whole/pieces, min. mass fraction 1,5 ISO 6571b) ground, min. mass fraction 1,0Calcium (as oxide) on dry basis:a) unbleached, max. mass fraction 1,1 Annex Ab) bleached (optional)a, max. mass fraction 2,5aOn agreement between buyer and seller.%1mm600C 25C550C 25
29、CBS ISO 1003:20084The packing material shall comply with any international, regional and/or national legislation relating to foodgrade material and environmental protection.7.2 Marking or labellingMarking or labelling requirements shall be agreed between buyer and seller and may comprise:a) name of
30、the product (botanical name and type of presentation) and trade name or brand name, whereappropriate;b) name and address of the producer, and/or the packer;c) trademark, if any;d) code or batch number;e) quality category, if any;f) net mass;g) shelf-life of the product;h) name of the country of orig
31、in;i) producing area of the country of origin;j) any other information requested by the buyer;k) reference to this International Standard if the product fulfils its specifications.The above information or part of it may instead appear in the documentation after agreement between the buyerand the sel
32、ler.BS ISO 1003:20085Annex A(normative)Determination of calciumA.1 Terms and definitionsFor the purposes of this annex, the following terms and definitions apply.A.1.1 calcium contentmass fraction of substances determined under the conditions specified in this International StandardNOTE The calcium
33、content is expressed as a percentage mass fraction of calcium oxide.A.2 PrincipleA test portion is incinerated to give the total ash. The ash is treated with hydrochloric acid to precipitate thecalcium as calcium oxalate, which is then titrated against potassium permanganate.A.3 ReagentsUnless other
34、wise stated, use only reagents of recognized analytical grade, and only distilled or deionized wateror water of at least equivalent purity.A.3.1 Acetic acid.A.3.2 Concentrated hydrochloric acid, .A.3.3 Dilute hydrochloric acid.Dilute 2 volumes of concentrated hydrochloric acid (A.3.2) with 5 volumes
35、 of water.A.3.4 Ammonium hydroxide solution, .A.3.5 Ammonium oxalate, saturated solution.A.3.6 Sulfuric acid, mass fraction solution.Dilute 1 volume of concentrated sulfuric acid, , with 4 volumes of water.A.3.7 Potassium permanganate, standard volumetric solution.A.3.8 Bromocresol green indicator,
36、solution.Weigh (A.4.6), to the nearest , of bromocresol green and grind it with of sodiumhydroxide solution in an agate mortar (A.4.8). Transfer the contents of the mortar quantitatively to a one-mark volumetric flask (A.4.7) and make up to the mark with water. This solution has a pH range of 3,8 to
37、 5,4. Itturns yellow in an acid medium and blue in an alkaline medium.20(HCI) = 1,16 g/ml20(NH4OH) = 0,90 g/ml20 %20(H2SO4) = 1,84 g/mlc(KMnO4) = 0,05 mol/l0,4 g/l0,001 g 0,1 g 14,3 ml 0,01 mol/l250 mlBS ISO 1003:20086A.4 ApparatusUsual laboratory equipment, and in particular the following.A.4.1 Inc
38、ineration dish.A.4.2 Filter paper, ashless.A.4.3 Beaker, of capacity .A.4.4 Steam bath.A.4.5 Water bath.A.4.6 Analytical balance.A.4.7 Volumetric flasks.A.4.8 Agate mortar.A.5 ProcedureA.5.1 Test portionWeigh (A.4.6), to the nearest , to of the product.A.5.2 DeterminationIncinerate the test portion
39、by the method specified in ISO 928. Digest the ash in the dish (A.4.1) with the dilutehydrochloric acid (A.3.3). Evaporate to dryness on the steam bath (A.4.4). Digest the dry residue again with thedilute hydrochloric acid and again evaporate to dryness. Treat the residue with to of the concentrated
40、hydrochloric acid (A.3.2), then add about of water. Allow to stand on the water bath for a few minutes, andfilter into the beaker. Wash the insoluble residue with hot water, collecting the washings in the samebeaker. Add to the beaker 8 drops to 10 drops of the bromocresol green (A.3.8) and add the
41、ammoniumhydroxide solution (A.3.4) until the colour of the solution is distinctly blue (pH 4,8 to pH 5,0). Add acetic acid(A.3.1) drop by drop to change the colour to distinct green, i.e. until the pH is changed to between 4,4 and 4,6.Filter the solution quantitatively, collecting the filtrate and w
42、ashings in the beaker. Boil the solution and add theammonium oxalate solution (A.3.5) dropwise until a precipitate forms and then add an excess. Heat to boiling.Allow to stand for at least . Decant the clear solution through the filter paper (A.4.2). Pour to ofhot water on to the precipitate and aga
43、in decant the clear solution.Dissolve any precipitate and again decant the clear solution. Dissolve any precipitate remaining on the filterpaper by washing with hot dilute hydrochloric acid (A.3.3) into the original beaker. Wash the filter paperthoroughly with hot water. Then reprecipitate while boi
44、ling hot, by adding sufficient ammonium hydroxidesolution (A.3.4) and a little ammonium oxalate solution (A.3.5). Allow to stand for at least , as before, thenfilter through the same filter and wash with hot water until the filtrate is chloride free.Perforate the apex of the filter cone. Wash the pr
45、ecipitate into the beaker used for precipitation. Then wash thefilter paper with hot sulfuric acid (A.3.6) and titrate the solution at a temperature not lower than againstthe potassium permanganate solution (A.3.7) until the appearance of a persistent pink coloration.250 ml0,001 g 2g 4g5ml 10 ml50 m
46、l250 ml3h 13 ml 20 ml3h70CBS ISO 1003:20087A.6 Expression of resultsThe calcium content, , expressed as a percentage mass fraction of calcium oxide, is given byEquation (A.1):(A.1)whereis the mass, in grams, of the test portion (A.5.1);is the volume, in millilitres, of the potassium permanganate sol
47、ution (A.3.7) required for the titration.If the concentration of the potassium permanganate solution differs from , apply an appropriatecorrection factor.wCaOwCaO=0,028V 100mmV0,05 mol/lBS ISO 1003:20088Annex B(informative)Recommendations relating to storage and transport of gingerB.1 The containers
48、 of ginger should be stored in covered premises, well protected from sun, rain andexcessive heat.B.2 The store room should be dry, free from objectionable odours, and proofed against entry of insects andvermin. The ventilation should be controlled so as to give good ventilation under dry conditions
49、and to be fullyclosed under damp conditions. In a storage warehouse, suitable facilities should be available for fumigation.B.3 The containers should be so handled and transported that they are protected from rain, from the sun orother source of excessive heat, from objectionable odours and from cross-infestation, especially in the holds ofships.BS ISO 1003:20089Bibliography1 JOINT FAO/WHO FOOD STANDARDS PROGRAMME. Recommended international cod
