GB/T 7652-1987
Replaced
GB/T 22293-2008
Active
National standards
GB/T 22293-2008 Ginger and its oleoresins—Determination of the main pungent components—Method using high-performance liquid chromatography
GB/T 22293-2008 Ginger and its oleoresins—Determination of the main pungent components—Method using high-performance liquid chromatography
Basic Information
Standard Code:
GB/T 22293-2008
Standard Type:
National standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Spices, seasonings, and related products
ICS Name:
Spices and seasonings
Publish Date:
2008-08-12
Implement Date:
2009-03-01
Pages:
12 pages
Scope
This standard specifies the reverse-phase HPLC method for determining gingerol and shogaol (abbreviated as [6]-G, [8]-G, [10]-G, [6]-S, [8]-S, [10]-S) in dried ginger and ginger oil resin. This standard is applicable to the determination of gingerol and shogaol in dried ginger and ginger oil resin. Note: The chemical structures of gingerol and shogaol are referred to in Appendix A.
Development Information
Referenced Standards
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 12729.6-1991 Spices and condiments—Determination of moisture content—Entrainment method
GB/T 12729.6-2008 Spices and condiments—Determination of moisture content(entrainment method)
Adopt standards
ISO 13685:1997
Related Standards
GB/T 12729.10-1991
Replaced
GB/T 12729.10-1991 Spices and condiments—Determination of ethanol—Soluble extract
GB/T 12729.11-1991
Replaced
GB/T 12729.11-1991 Spices and condiments—Determination of cold—Water soluble extract
GB/T 12729.1-1991
Replaced
GB/T 12729.1-1991 Spices and condiments—Nomenclature first list
GB/T 12729.12-1991
Replaced
GB/T 12729.12-1991 Spices and condiments—Determination of non—Volatile ether extract
GB/T 12729.13-1991
Replaced