GB/T 30391-2024花椒

ICS

67.220.10

CCS

B36

中華人民共和國國家標(biāo)準(zhǔn)

GB/T30391—2024

代替GB/T30391—2013

花椒

Huajiaopepper(Szechuanpepper)

2024-09-29發(fā)布2025-04-01實施

國家市場監(jiān)督管理總局發(fā)布

國家標(biāo)準(zhǔn)化管理委員會

GB/T30391—2024

目次

前言

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Ⅲ

1

范圍

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1

2

規(guī)范性引用文件

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1

3

術(shù)語和定義

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1

4

要求

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2

4.1

感官指標(biāo)

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2

4.2

理化指標(biāo)

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2

5

試驗方法

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2

5.1

取樣方法及試樣制備

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2

5.2

感官檢驗

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2

5.3

水分含量的測定

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2

5.4

揮發(fā)油的測定

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3

5.5

總灰分的測定

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3

5.6

閉眼椒、同源異物含量的測定

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3

6

檢驗規(guī)則

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3

6.1

組批及抽樣

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3

6.2

檢驗類別

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3

6.3

判定規(guī)則

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3

7

標(biāo)志

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4

8

包裝、貯存、運輸

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4

8.1

包裝

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4

8.2

貯存

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4

8.3

運輸

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4

Ⅰ

GB/T30391—2024

前言

本文件按照GB/T1.1—2020《標(biāo)準(zhǔn)化工作導(dǎo)則第1部分：標(biāo)準(zhǔn)化文件的結(jié)構(gòu)和起草規(guī)則》的規(guī)

定起草。

本文件代替GB/T30391—2013《花椒》，與GB/T30391—2013相比，除結(jié)構(gòu)調(diào)整和編輯性改動

外，主要技術(shù)變化如下：

—更改了范圍的表述，刪除了鮮花椒、冷藏花椒（見第1章，2013年版的第1章）；

—更改了部分術(shù)語和定義，刪除了“鮮花椒”“冷藏花椒”“干花椒”“過油椒”“色澤”

“雜質(zhì)”，更改了“外來物”的定義，增加了“同源異物”的術(shù)語和定義，更改了術(shù)語中花椒

的英文對應(yīng)詞（見第3章，2013年版的第3章）；

—刪除了采收、干制的內(nèi)容（見2013年版的第4章）；

—更改了感官指標(biāo)的要求，刪除了鮮花椒及冷藏花椒的感官指標(biāo)（見4.1，2013年版的5.2）；

—更改了理化指標(biāo)的要求，刪除了“不揮發(fā)性乙醚提取物”的指標(biāo)要求，刪除了鮮花椒及冷藏花

椒的理化指標(biāo)（見4.2，2013年版的5.3）；

—刪除了衛(wèi)生指標(biāo)（見2013年版5.4）；

—更改了感官、水分含量、揮發(fā)油含量、總灰分的試驗方法（見5.2~5.5，2013年版的6.2，

6.4~6.6）；

—刪除了雜質(zhì)、不揮發(fā)性乙醚抽提物、異物、衛(wèi)生指標(biāo)的試驗方法（見2013年版6.3，

6.7~6.9）；

—增加了外來物、閉眼椒、同源異物的試驗方法（見5.6）；

—更改了包裝、貯存和運輸?shù)囊?，將部分要求條款變?yōu)橥扑]條款，刪除了冷藏花椒的貯存和運

輸要求（見第8章，2013年版的第9章）。

請注意本文件的某些內(nèi)容可能涉及專利。本文件的發(fā)布機構(gòu)不承擔(dān)識別專利的責(zé)任。

本文件由中華全國供銷合作總社提出。

本文件由全國辛香料標(biāo)準(zhǔn)化技術(shù)委員會（SAC/TC408）歸口。

本文件起草單位：中華全國供銷合作總社南京野生植物綜合利用研究所、宏芳生物科技(昆山)有限

公司、駐馬店市王守義十三香調(diào)味品集團有限公司、南京財經(jīng)大學(xué)、中國標(biāo)準(zhǔn)化研究院、湖南農(nóng)業(yè)大

學(xué)、貴陽晨光生物科技有限公司、四川家和原味香料有限公司、西北農(nóng)林科技大學(xué)、中國檢驗檢疫科學(xué)

研究院、中國經(jīng)濟林協(xié)會、四川美料美味食品科技有限公司、中國熱帶農(nóng)業(yè)科學(xué)院香料飲料研究所、

山東百佳食品有限公司、西南大學(xué)、江蘇大學(xué)、南京農(nóng)業(yè)大學(xué)、中國農(nóng)業(yè)大學(xué)、上海味好美食品有限公

司、昭通市大成農(nóng)業(yè)開發(fā)有限責(zé)任公司、洪雅縣和鑫農(nóng)業(yè)科技發(fā)展有限公司、江蘇省產(chǎn)品質(zhì)量監(jiān)督檢驗

研究院、四川省農(nóng)業(yè)特色植物研究院、山東九鑫生物工程有限公司、四川惠椒多多科技有限公司、甘肅

省農(nóng)業(yè)科學(xué)院、南京市蔬菜行業(yè)協(xié)會、眉山市產(chǎn)品質(zhì)量監(jiān)督檢驗所。

本文件主要起草人：黃曉德、張鋒倫、王振光、李強、傅雷、楊文建、楊莎、張衛(wèi)明、魏安智、

黃興太、焦利衛(wèi)、吳耀軍、陳穎、史波林、劉繼華、武亞明、谷風(fēng)林、王文俊、韓海周、高巍、

闞建全、陳國慶、王瑋、張燕、張迪、劉永紅、趙伯濤、張慧、趙孔發(fā)、余和春、毛學(xué)軍、張大存、

費希同、王彥奇、單承鶯、李雪、曾攀、邢冉冉、歐巧明、于寧、李成康、劉玉林、李偉、廖建智、

束成杰、周至均、吳銀明、孫曉霞。

本文件及其所代替文件的歷次版本發(fā)布情況為：

—2013年首次發(fā)布為GB/T30391—2013；

—本次為第一次修訂。

Ⅲ

GB/T30391—2024

花椒

1范圍

本文件規(guī)定了花椒和花椒粉的質(zhì)量指標(biāo)、檢驗規(guī)則、標(biāo)志，以及包裝、貯存、運輸要求，描述了相

應(yīng)的試驗方法。

本文件適用于作為食品調(diào)味料用的花椒、花椒粉的質(zhì)量評定及其貿(mào)易。

2規(guī)范性引用文件

下列文件中的內(nèi)容通過文中的規(guī)范性引用而構(gòu)成本文件必不可少的條款。其中，注日期的引用文

件，僅該日期對應(yīng)的版本適用于本文件；不注日期的引用文件，其最新版本（包括所有的修改單）適用

于本文件。

GB5009.3—2016食品安全國家標(biāo)準(zhǔn)食品中水分的測定

GB5009.4—2016食品安全國家標(biāo)準(zhǔn)食品中灰分的測定

GB/T12729.2香辛料和調(diào)味品取樣方法

GB/T12729.3香辛料和調(diào)味品分析用粉末試樣的制備

GB/T12729.5香辛料和調(diào)味品外來物含量的測定

GB/T30385香辛料和調(diào)味品揮發(fā)油含量的測定

3術(shù)語和定義

下列術(shù)語和定