EN ISO 6465-2009 en Spices - Cumin (Cuminum cyminum L ) - Specification《香料 孜然芹(Cuminum cyminum L) 规格》.pdf

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1、BS EN ISO 6465:2009ICS 67.220.10,NO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAWBRITISH STANDARDSpices Cumin (Cuminum cyminum L.) Specification (ISO 6465:2009)This British Standard was published under the authority of the Standards Policy and Strategy Committee on 31 July 2009

2、 BSI 2009ISBN 978 0 580 58726 9Amendments/corrigenda issued since publicationDate CommentsBS EN ISO 6465:2009National forewordThis British Standard is the UK implementation of EN ISO 6465:2009. It supersedes BS 7087-5:1996 which is withdrawn.The UK participation in its preparation was entrusted to T

3、echnical 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 responsible for its correct application. Compliance with

4、 a British Standard cannot confer immunity from legal obligations.EUROPEAN STANDARDNORME EUROPENNEEUROPISCHE NORMEN ISO 6465July 2009ICS 67.220.10English VersionSpices - Cumin (Cuminum cyminum L.) - Specification (ISO6465:2009)pices - Cumin (Cuminum cyminum L.) - Spcifications(ISO 6465:2009)Gewrze -

5、 Kreuzkmmel (Cuminum cyminum L.) -Spezifikation (ISO 6465:2009)This European Standard was approved by CEN on 27 June 2009.CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this EuropeanStandard the status of a national standard withou

6、t any alteration. Up-to-date lists and bibliographical references concerning such nationalstandards may be obtained on application to the CEN Management Centre or to any CEN member.This European Standard exists in three official versions (English, French, German). A version in any other language mad

7、e by translationunder the responsibility of a CEN member into its own language and notified to the CEN Management Centre has the same status as theofficial versions.CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland,France,

8、Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.EUROPEAN COMMITTEE FOR STANDARDIZATIONCOMIT EUROPEN DE NORMALISATIONEUROPISCHES KOMITEE FR NORMUNG

9、Management Centre: Avenue Marnix 17, B-1000 Brussels 2009 CEN All rights of exploitation in any form and by any means reservedworldwide for CEN national Members.Ref. No. EN ISO 6465:2009: EBS EN ISO 6465:2009EN ISO 6465:2009 (E) 3 Foreword This document (EN ISO 6465:2009) has been prepared by Techni

10、cal Committee ISO/TC 34 “Agricultural food products“. This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by January 2010, and conflicting national standards shall be withdrawn at the latest by January 2

11、010. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. CEN and/or CENELEC shall not be held responsible for identifying any or all such patent rights. According to the CEN/CENELEC Internal Regulations, the national standards organiz

12、ations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Roma

13、nia, Slovakia, Slovenia, Spain, Sweden, Switzerland and the United Kingdom. Endorsement notice The text of ISO 6465:2009 has been approved by CEN as a EN ISO 6465:2009 without any modification. BS EN ISO 6465:2009ISO 6465:2009(E) ISO 2009 All rights reserved iiiForeword ISO (the International Organi

14、zation 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 for which a technical committee has been establishe

15、d 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 all matters of electrotechnical standardization.

16、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 are circulated to the member bodies for voting. Pub

17、lication 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 responsible for identifying any or all such patent

18、 rights. ISO 6465 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 7, Spices, culinary herbs and condiments. This second edition cancels and replaces the first edition (ISO 6465:1984), of which it constitutes a technical revision. BS EN ISO 6465:2009BS EN ISO 6465:2009IN

19、TERNATIONAL STANDARD ISO 6465:2009(E) ISO 2009 All rights reserved 1Spices Cumin (Cuminum cyminum L.) Specification 1 Scope This International Standard specifies requirements for fruits1)of cumin (Cuminum cyminum L.). Recommendations relating to storage and transport conditions are given in Annex A.

20、 2 Normative references The following referenced documents are indispensable for the application 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 927, Spices and condi

21、ments 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 con

22、diments Sampling ISO 1108, Spices and condiments Determination of non-volatile ether extract 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) ISO 6579, Microbiology of f

23、ood and animal feeding stuffs Horizontal method for the detection of Salmonella spp. 3 Description 3.1 Form and appearance Cumin consists of the fruits of Cuminum cyminum L., with two elongated mericarps which remain joined and the dimensions of which vary depending on the origin. Each mericarp, whi

24、ch is ochre-grey to light brown in colour, bears five thin pale primary ribs and four wider secondary ribs which are darker. Ground cumin consists of product obtained by grinding the dried mature fruit of Cuminum cyminum L. 1) Although the term “seeds” is currently used in commerce, the term “fruits

25、” is the correct botanical term. BS EN ISO 6465:2009ISO 6465:2009(E) 2 ISO 2009 All rights reserved3.2 Odour and flavour The flavour shall be characteristic, aromatic and not musty. 4 Requirements 4.1 Freedom from insects, moulds, etc. Whole and ground cumin shall be free from living insects and mou

26、lds and shall also be free from dead insects, insect fragments and rodent contamination visible to the naked eye (corrected, if necessary, for abnormal vision) or with such magnification as may be necessary in any particular case. If the magnification exceeds 10 times, this fact shall be stated in t

27、he test report. The product shall be free from added colour and harmful substances. 4.2 Extraneous and foreign matter The total extraneous matter and foreign matter content, when determined by the method specified in ISO 927, shall not exceed the values given in Table 1 for each grade. 4.3 Classific

28、ation Cumin may be classified according to origin, and in three grades according to its extraneous matter and foreign matter content and the proportion of broken fruits, as specified in Table 1. Broken fruits means damaged, shrivelled, discoloured or immature seeds. 4.4 Chemical requirements Whole a

29、nd ground cumin shall comply with the requirements given in Table 2. Table 1 Grades for whole cumin Grade Extraneous matter content, max. % mass fraction Foreign matter content, max. % mass fraction Proportion of damaged/defective fruits, max. % mass fraction Insect-damaged matter, max. % mass fract

30、ion I 1 0,5 5 1 II 2 0,5 5 1 III 3 0,5 5 1 Table 2 Chemical requirements Requirement for grade Characteristics I II III Cumin, ground Method of test Moisture content, % mass fraction, max. 9 10 12 12 ISO 939 Total ash, % mass fraction (dry basis), max. 8,5 10 12 9,5 ISO 928 Acid-insoluble ash, % mas

31、s fraction (dry basis), max. 1,5 3 4 1,5 ISO 930 Non-volatile ether extract, % mass fraction (dry basis), min. 15 15 12 15 ISO 1108 Volatile oil content, ml/100 g (dry basis), min. 2 1,5 1,5 1,3 ISO 6571 BS EN ISO 6465:2009ISO 6465:2009(E) ISO 2009 All rights reserved 34.5 Microbiological requiremen

32、ts Salmonella shall be absent in 25 g of the product when tested as specified in ISO 6579. 5 Sampling Sample consignments of cumin in accordance with ISO 948. Prepare a ground sample for analysis in accordance with ISO 2825, such that the whole of the product passes through a sieve with openings of

33、nominal size 500 m. In view of the risk of loss of volatile oil, take appropriate precautions when carrying out grinding. 6 Methods of test Samples shall be tested for conformity to the requirements of this International Standard by the methods of test referred to in Table 2. 7 Packing and marking 7

34、.1 Packing Whole and ground cumin shall be packed in clean, sound and dry containers made of materials which do not affect the product. 7.2 Marking Each container shall be marked or labelled with the following particulars: a) the name of the product, and the trade name or brand name, if any; b) the

35、name and address of the producer or packer; c) the batch or code number; d) the grade; e) the net mass; f) the producing country; g) the shelf-life of the product h) the year of harvest, if known; i) any other information requested by the purchaser; j) the number of this International Standard. BS E

36、N ISO 6465:2009ISO 6465:2009(E) 4 ISO 2009 All rights reservedAnnex A (informative) Recommendations relating to storage and transport conditions A.1 Containers should be stored in closed premises, protected from the sun, rain and excessive heat. A.2 The store-room should be dry, free from unpleasant

37、 odours and protected against the entry of insects or vermin. Ventilation equipment should be adjusted so as to ensure good ventilation during dry weather and to be fully closed in wet weather. Suitable arrangements should be made to allow fumigation of the store-room. A.3 Containers should be handl

38、ed and transported so that they are protected from rain, sun and other sources of excessive heat, unpleasant odours and any contamination, particularly in the holds of ships. BS EN ISO 6465:2009BS EN ISO6465:2009BSI GroupHeadquarters 389Chiswick High Road,London, W4 4AL, UKTel +44 (0)20 8996 9001Fax

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