T/CQAAS 010-2023 Active

Main technical content: 3. Terminology and definitions. The following terms and definitions apply to this document. 3.1 Inherent impurities. Impurities originating from the Sichuan pepper plant (including fruit stalks, pepper leaves, pepper seeds, and pepper debris). 3.2 Extraneous impurities. All substances (such as impurities and dust) other than those originating from the Sichuan pepper plant. 4. Principle. After separating different types of impurities in the test sample, they are accurately weighed to determine the content of each impurity in the sample. 5. Instrumentation and equipment. 5.1.1 Analytical balance: with a sensitivity of 0.0001g; 5.1.2 Tweezers: made of stainless steel; 5.1.3 Scissors: made of stainless steel; 5.1.4 Vibrating sieve: 20 mesh. 6. Experimental steps. 6.1 Sample preparation. Sampling of dried Sichuan pepper and fresh Sichuan pepper samples according to the provisions of GB/T 12729.2. 6.2 Sample testing. Weigh 200g of dried Sichuan pepper samples (with an accuracy of ±0.001g), place them on a white porcelain plate, and use tweezers to sort out the inherent impurities and extraneous impurities separately. Then place the samples in a sampling sieve and sieve until there are no impurities in the sieve. Weigh the inherent impurities (m1) and extraneous impurities (including sieve residues) (m2) separately. Weigh 1000g of fresh Sichuan pepper samples (with an accuracy of ±0.001g) and place them on a white porcelain plate. Use scissors and tweezers to sort out the inherent impurities and extraneous impurities separately. Weigh the inherent impurities (m1) and extraneous impurities (including sieve residues) (m2) separately. 7. Result calculation and presentation. See Formulas (1) and (2) for the calculation formula. 8. Precision. The absolute difference between the results of two independent determinations obtained under reproducible conditions shall not exceed 5% of the arithmetic mean value.