BS ISO 6539-2014 en_4498 Cinnamon (Cinnamomum zeylanicum Blume) Specification《肉桂 (锡兰型肉桂) 规范》.pdf

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1、BSI Standards Publication BS ISO 6539:2014 Cinnamon (Cinnamomum zeylanicum Blume) SpecificationBS ISO 6539:2014 BRITISH STANDARD National foreword This British Standard is the UK implementation of ISO 6539:2014. The UK participation in its preparation was entrusted to Technical Committee AW/-/2, Foo

2、d Technical Committee Chairmen. 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 responsible for its correct application. The British Standards Institu

3、tion 2014. Published by BSI Standards Limited 2014 ISBN 978 0 580 84124 8 ICS 67.220.10 Compliance with a British Standard cannot confer immunity from legal obligations. This British Standard was published under the authority of the Standards Policy and Strategy Committee on 28 February 2014. Amendm

4、ents issued since publication Date Text affectedBS ISO 6539:2014 ISO 2014 Cinnamon (Cinnamomum zeylanicum Blume) Specification Cannelle (Cinnamomum zeylanicum Blume) Spcifications INTERNATIONAL STANDARD ISO 6539 Third edition 2014-02-15 Reference number ISO 6539:2014(E)BS ISO 6539:2014ISO 6539:2014(

5、E)ii ISO 2014 All rights reserved COPYRIGHT PROTECTED DOCUMENT ISO 2014 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on the internet or an

6、 intranet, without prior written permission. Permission can be requested from either ISO at the address below or ISOs member body in the country of the requester. ISO copyright office Case postale 56 CH-1211 Geneva 20 Tel. + 41 22 749 01 11 Fax + 41 22 749 09 47 E-mail copyrightiso.org Web www.iso.o

7、rg Published in SwitzerlandBS ISO 6539:2014ISO 6539:2014(E) ISO 2014 All rights reserved iii Contents Page Foreword iv 1 Scope . 1 2 Normative references 1 3 Terms and definitions . 1 4 Types and classification 2 4.1 Types 2 4.2 Commercial grades 3 5 Ground cinnamon 3 6 Requirements 5 6.1 Odour and

8、flavour 5 6.2 Colour 5 6.3 Freedom from moulds, insects, etc. . 5 6.4 Extraneous matter . 5 6.5 Chemical requirements 5 7 Sampling 5 8 Test methods . 5 9 Packaging and marking . 6 9.1 Packaging . 6 9.2 Marking . 6 Annex A (informative) Recommendations relating to storage and transport conditions .7

9、Bibliography 8BS ISO 6539:2014ISO 6539:2014(E) Foreword 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 me

10、mber 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 E

11、lectrotechnical Commission (IEC) on all matters of electrotechnical standardization. The procedures used to develop this document and those intended for its further maintenance are described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the different typ

12、es of ISO documents should be noted. This document was drafted in accordance with the editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives). 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

13、 held responsible for identifying any or all such patent rights. Details of any patent rights identified during the development of the document will be in the Introduction and/or on the ISO list of patent declarations received (see www.iso.org/patents). Any trade name used in this document is inform

14、ation given for the convenience of users and does not constitute an endorsement. For an explanation on the meaning of ISO specific terms and expressions related to conformity assessment, as well as information about ISOs adherence to the WTO principles in the Technical Barriers to Trade (TBT) see th

15、e following URL: Foreword - Supplementary information The committee responsible for this document is ISO/TC 34, Food products, Subcommittee SC 7, Spices, culinary herbs and condiments. This third edition cancels and replaces the second edition (ISO 6539:1997), of which it constitutes a minor revisio

16、n.iv ISO 2014 All rights reservedBS ISO 6539:2014INTERNATIONAL ST ANDARD ISO 6539:2014(E) Cinnamon (Cinnamomum zeylanicum Blume) Specification 1 Scope This International Standard specifies requirements for whole or ground (powdered) cinnamon, of the Sri Lankan, Madagascan and Seychelles types; this

17、cinnamon is the bark of the tree or shrub Cinnamomum zeylanicum Blume. 1) Recommendations relating to storage and transport conditions are given in Annex A. NOTE Requirements for cassia (Chinese type, Indonesian type and Vietnamese type) are given in ISO 6538. 1 2 Normative references The following

18、documents, in whole or in part, are normatively referenced in this document and are indispensable for its application. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. ISO 927, Spices and c

19、ondiments Determination of extraneous matter and foreign matter content ISO 928, Spices and condiments Determination of total ash ISO 930, Spices and condiments Determination of acid-insoluble ash ISO 939, Spices and condiments Determination of moisture content Entrainment method ISO 948, Spices and

20、 condiments Sampling ISO 1208, Spices and condiments Determination of filth ISO 2825, Spices and condiments Preparation of a ground sample for analysis ISO 6571, Spices, condiments and herbs Determination of volatile oil content (hydrodistillation method) 3 Terms and definitions For the purposes of

21、this document, the following terms and definitions apply. 3.1 cinnamon quill full tube scraped peel of the inner bark of mature plantation cinnamon shoots joined together by overlaps, the hollow of which has been filled with small pieces of the same peel and thereafter dried in the sun after air cur

22、ing 3.2 cinnamon quilling broken tube broken piece and split of varying sizes of all grades of cinnamon quills 1) Other Latin names are Cinnamomum verum J. Presl; Cinnamomum zeylnacum Nees and Laurus cinnamomum L. ISO 2014 All rights reserved 1BS ISO 6539:2014ISO 6539:2014(E) 3.3 cinnamon feathering

23、 piece of inner bark, obtained by peeling and/or scraping the bark of small twigs and stalks of plantation cinnamon shoots, which may include a quantity of chips as specified 3.4 cinnamon chip dried unpeelable bark of plantation cinnamon, inclusive of the outer bark, which has been obtained by beati

24、ng or scraping the shoots 3.5 ground cinnamon powder obtained by grinding cinnamon of the types considered in this International Standard, excluding all additives 3.6 whole cinnamon all commercial forms of cinnamon except cinnamon powder 3.7 foxing occurrence of reddish-brown patches on the surface

25、of the quills, which may become dark brown with time 3.8 bale package of any one particular grade of quills wrapped in a suitable material for export purposes 4 Types and classification 4.1 Types 4.1.1 Sri Lankan type cinnamon This is the dried bark of cultivated varieties of the species Cinnamomum

26、zeylanicum Blume of the Lauraceae family. Sri Lankan type cinnamon is produced in four forms: a) quills (see 3.1); b) quillings (see 3.2); c) featherings (see 3.3); d) chips (see 3.4). 4.1.2 Seychelles type cinnamon This is the bark of trunks or branches of Cinnamomum zeylanicum Blume, cultivated on

27、 the Seychelles. Seychelles type cinnamon is produced in three forms: a) rough cinnamon bark, which consists of slightly curved, elongated, irregular, medium or small pieces of the whole unscraped bark; b) scraped cinnamon bark, which is obtained from younger shoots from bushes of the same species;

28、the shoots are scraped with a curved knife before the bark is detached from the wood;2 ISO 2014 All rights reservedBS ISO 6539:2014ISO 6539:2014(E) c) quills and quillings, which are prepared from the young shoots, of bushes in a way similar to that used for Sri Lankan type cinnamon. 4.1.3 Madagasca

29、n type cinnamon This is the bark of trunks or branches of Cinnamomum zeylanicum Blume, which grows wild on Madagascar. It is produced either a) in the form of simple, hollow tubes of unscraped or scraped bark, of rather coarse appearance, about 30 cm long, cut from smaller branches with a knife, or

30、more usually b) in the form of unscraped or scraped pieces of bark from the larger branches and trunks, broken off with the flat side of a hatchet. 4.2 Commercial grades 4.2.1 Sri Lankan type cinnamon 4.2.1.1 Quills For classification, see Table 1. 4.2.1.2 Quillings Quillings may contain up to 3 % (

31、mass fraction) of featherings and chips. 4.2.1.3 Featherings Featherings may contain up to 5 % (mass fraction) of chips. 4.2.1.4 Chips Chips shall consist of well dried and unpeelable cinnamon bark. 4.2.2 Seychelles type and Madagascan type cinnamon For classification, see Table 2. 5 Ground cinnamon

32、 Ground cinnamon shall consist solely of the types of cinnamon listed in Clause 4. If there is a designation of origin, the ground cinnamon should be prepared exclusively from the barks concerned. ISO 2014 All rights reserved 3BS ISO 6539:2014ISO 6539:2014(E) Table 1 Classification for quills for Sr

33、i Lankan type cinnamon Commercial designation of grades and qualities Diameter of quills Number of whole quills (1 050 mm) per kgExtent of foxing a Minimum length of quills in a bale Pieces of tube and broken pieces of the same quality per bale max. min. max. b max. mm % mm % (mass frac- tion) Alba

34、6 45 Nil 200 1 ContinentalC 00000 special 6 35 10 200 1C 00000 10 31 10C 0000 13 24 10C 000 16 22 15C 00 17 20 20C 0 19 18 25 MexicanM 00000 special 16 22 50 200 2 M 00000 16 22 60M 0000 19 18 60 HamburgH 1 23 11 25 150 3 H 2 25 9 40H 3 38 7 65 aFoxing can be:a) superficial (“malkorahedi”), orb) hea

35、vy (“korahedi”). This subdivision is based on the depth of the patches. b The extent is determined by visual examination. Table 2 Classification of Seychelles type and Madagascan type cinnamonCommercial designation of the grade Physical characteristics of the bark 1 Whole tubes (full tubes) Tubes of

36、 length about 15 cm and bark thickness up to 1 mm 2 Pieces of scraped bark Broken pieces, rough and grooved scraped bark of thick- ness up to 2 mm 3 Pieces of unscraped bark Broken pieces, rough and grooved, of width up to about 3 cm and length up to 20 cm. The bark can be up to 5 mm thick 4 Chips,

37、flakes of unscraped bark Small pieces of unscraped bark of cinnamon stems4 ISO 2014 All rights reservedBS ISO 6539:2014ISO 6539:2014(E) 6 Requirements 6.1 Odour and flavour The odour and flavour shall be fresh and characteristic of cinnamon of the origin concerned. It shall be free from foreign flav

38、ours, including mustiness. 6.2 Colour Ground cinnamon shall be yellowish to reddish-brown in colour. 6.3 Freedom from moulds, insects, etc. Whole cinnamon shall be free from live insects, mould growth, mites and insect remains, for example cocoons, and shall be practically free from dead insects, in

39、sect fragments and rodent contamination visible to the naked eye (corrected, if necessary, for abnormal vision), with such magnification as may be necessary in any particular case. If the magnification exceeds 10, this fact shall be stated in the test report. In case of dispute, contamination in gro

40、und cinnamon shall be determined by the method described in ISO 1208. 6.4 Extraneous matter Extraneous matter includes leaves, stems, chaff and other vegetable matter together with sand, earth and dust. The proportion of extraneous matter in whole cinnamon shall not exceed 1 % (mass fraction) when d

41、etermined by the method described in ISO 927. In the case of cinnamon quills, Sri Lankan type, take about 110 g of quills per bale of Continental grade and 230 g of quills per bale of Mexican or Hamburg grades, break them up and inspect the filling. Unscraped inner bark, scrapings, foreign matter, b

42、ark of wild cinnamon and other genera shall not be present. 6.5 Chemical requirements Whole cinnamon and ground cinnamon shall comply with the requirements given in Table 3. 7 Sampling Sampling shall be carried out as specified in ISO 948. 8 Test methods 8.1 The samples shall be analysed to ensure c

43、onformity with the requirements of this International Standard by the methods of physical and chemical analysis as specified in 6.3, 6.4 and in Table 3. ISO 2014 All rights reserved 5BS ISO 6539:2014ISO 6539:2014(E) Table 3 Chemical requirements Characteristic Requirements by cinnamon type Test meth

44、od Sri Lankan type Seychelles and Madagas- can type Moisture content, % (mass fraction), max. ISO 939 whole cinnamon 14 15 ground cinnamon 12 14 Total ash, % (mass frac- tion), on dry basis, max. 5 7 ISO 928 Acid-insoluble ash, % (mass fraction), on dry basis, max. 1 2 ISO 930 Volatile oils, ml/100

45、g, on dry basis, min. ISO 6571 whole cinnamon 1,0 0,7 ground cinnamon 0,7 0,3 8.2 For the preparation of a ground sample for analysis, coarsely crush the product until particles of 5 mm or less are obtained, before applying the general method described in ISO 2825. 9 Packaging and marking 9.1 Packag

46、ing Whole cinnamon shall be packed in clean, sound and dry containers made of a material which does not affect the product but which protects it from the ingress of moisture and loss of volatile matter. The packaging shall also comply with any national legislation relating to environmental protectio

47、n. 9.2 Marking The following particulars shall be marked directly on each container package or shall be marked on a label attached to the container/package: a) reference to this International Standard; b) name of the product; c) trade name or brand name, if any; d) name and address of the manufactur

48、er or packer; e) batch or code number; f) net mass; g) grade of the material; h) producing country; i) any other marking required by the purchaser, such as year of harvest and date of packing (if known).6 ISO 2014 All rights reservedBS ISO 6539:2014ISO 6539:2014(E) Annex A (informative) Recommendati

49、ons relating to storage and transport conditions A.1 The containers of cinnamon should be stored in covered premises, well protected from the sun, rain and excessive heat. A.2 The store room should be dry, free from objectionable odours and proofed against entry of insects and vermin. The ventilation should be controlled so as to give good ventilation under dry conditions and to be fully closed under damp conditions. In a storage warehouse, suitable facilities should be available for fumigation. A.3 The c