LY/T 1930-2010 Active Industry standards-Forestry

LY/T 1930-2010 Dried leaves of rosemary(Rosmarinus of ficinalis L.)for production of essential oil and antioxidant

LY/T 1930-2010 Dried leaves of rosemary(Rosmarinus of ficinalis L.)for production of essential oil and antioxidant

Publish Date: 2010-02-09 Implement Date: 2010-06-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Basic Information

Standard Code: LY/T 1930-2010

Standard Type: Industry standards

Standard Status: Active

is_force_gb: no

CCS Name: Spices, seasonings, and related products

ICS Name: Spices and seasonings

Publish Date: 2010-02-09

Implement Date: 2010-06-01

Pages: 6 pages

Scope

This standard specifies the quality requirements, sampling, testing methods, inspection rules, and packaging, marking, storage, and transportation of dried rosemary leaves (Rosmarinus officinalis L.).
This standard applies to dried rosemary leaves obtained by various methods such as air-drying, sun-drying, or oven-drying from fresh rosemary leaves. It serves as a quality evaluation and trade basis for the production of rosemary oil and rosemary antioxidants.

Development Information

Word Count: 8 Thousand words Pages: 6 pages

Referenced Standards

ISO 6571:2008 GB/T 12729.2-1991 Spices and condiments—Sampling GB/T 12729.2-2008 Spices and condiments—Sampling GB/T 12729.2-2020 Spices and condiments—Sampling GB/T 12729.3-1991 Spices and condiments—Preperation of a ground sample for analysis GB/T 12729.3-2008 Spices and condiments—Preparation of a ground sample for analysis GB/T 12729.3-2020 Spices and condiments—Preparation of a ground sample for analysis GB/T 12729.5-1991 Spices and condiments—Determination of extraneous matter content GB/T 12729.5-2008 Spices and condiments—Determination of extraneous matter content GB/T 12729.5-2020 Spices and condiments—Determination of extraneous matter content GB/T 12729.6-1991 Spices and condiments—Determination of moisture content—Entrainment method GB/T 12729.6-2008 Spices and condiments—Determination of moisture content(entrainment method) GB/T 12729.7-1991 Spices and condiments—Determination of total ash GB/T 12729.7-2008 Spices and condiments—Determination of total ash GB/T 12729.9-1991 Spices and condiments—Determination of acid—Insoluble ash GB/T 12729.9-2008 Spices and condiments—Determination of acid-insoluble ash GB/T 12729.10-1991 Spices and condiments—Determination of ethanol—Soluble extract GB/T 12729.10-2008 Spices and condiments—Determination of ethanol-soluble extract GB/T 17527-1998 Determination method of pepper essential oils content GB/T 17527-2009 Determination of pepper essential oils content

Related Standards

GB/T 7652-1987 Replaced

GB/T 7652-1987 Star anise

Publish Date: 1987-04-17

GB/T 12729.10-1991 Replaced

GB/T 12729.10-1991 Spices and condiments—Determination of ethanol—Soluble extract

Publish Date: 1991-02-14

GB/T 12729.11-1991 Replaced

GB/T 12729.11-1991 Spices and condiments—Determination of cold—Water soluble extract

Publish Date: 1991-02-14

GB/T 12729.1-1991 Replaced

GB/T 12729.1-1991 Spices and condiments—Nomenclature first list

Publish Date: 1991-02-14

GB/T 12729.12-1991 Replaced

GB/T 12729.12-1991 Spices and condiments—Determination of non—Volatile ether extract

Publish Date: 1991-02-14

GB/T 12729.13-1991 Replaced

GB/T 12729.13-1991 Spices and condiments—Determination of filth

Publish Date: 1991-02-14