花　　椒 Huajiao pepper(Szechuan pepper)  ICS  67.220.10 CCS  B 36   中华人民共和国国家标准 GB/T 30391—2024 代替 GB/T 30391—2013 2024-09-2 9发布 2025-04-0 1实施     国家市场监督管理总局 国家标准化管理委员会 发 布目　　次 前言   ·····································································································   Ⅲ 1     范围   ··································································································   1 2     规范性引用文件   ······················································································   1 3     术语和定义   ···························································································   1 4     要求   ··································································································   2      4.1     感官指标   ·························································································   2      4.2     理化指标   ·························································································   2 5     试验方法   ······························································································   2      5.1     取样方法及试样制备   ·············································································   2      5.2     感官检验   ·························································································   2      5.3     水分含量的测定   ·················································································   2      5.4     挥发油的测定   ····················································································   3      5.5     总灰分的测定   ····················································································   3      5.6     闭眼椒、同源异物含量的测定   ···································································   3 6     检验规则   ······························································································   3      6.1     组批及抽样   ······················································································   3      6.2     检验类别   ·························································································   3      6.3     判定规则   ·························································································   3 7     标志   ··································································································   4 8     包装、贮存、运输   ····················································································   4      8.1     包装   ······························································································   4      8.2     贮存   ······························································································   4      8.3     运输   ······························································································   4 GB/T 30391—2024     Ⅰ 前　　言 本文件按照GB/T 1.1—2020《标准化工作导则　第1部分：标准化文件的结构和起草规则》的规 定起草。 本文件代替GB/T 30391—2013《花椒》，与GB/T 30391—2013相比，除结构调整和编辑性改动 外，主要技术变化如下： 更改了范围的表述，删除了鲜花椒、冷藏花椒（见第1章，2013年版的第1章）； — 更改了部分术语和定义，删除了“鲜花椒”“冷藏花椒”“干花椒”“过油椒”“色泽” “杂质”，更改了“外来物”的定义，增加了“同源异物”的术语和定义，更改了术语中花椒 的英文对应词（见第3章，2013年版的第3章）；— 删除了采收、干制的内容（见2013年版的第4章）； — 更改了感官指标的要求，删除了鲜花椒及冷藏花椒的感官指标（见4.1，2013年版的5.2）； — 更改了理化指标的要求，删除了“不挥发性乙醚提取物”的指标要求，删除了鲜花椒及冷藏花 椒的理化指标（见4.2，2013年版的5.3）；— 删除了卫生指标（见2013年版5.4）； — 更改了感官、水分含量、挥发油含量、总灰分的试验方法（见5.2~5.5，2013年版的6.2， 6.4~6.6）；— 删除了杂质、不挥发性乙醚抽提物、异物、卫生指标的试验方法（见2013年版6.3， 6.7~6.9）；— 增加了外来物、闭眼椒、同源异物的试验方法（见5.6）； — 更改了包装、贮存和运输的要求，将部分要求条款变为推荐条款，删除了冷藏花椒的贮存和运 输要求（见第8章，2013年版的第9章）。— 请注意本文件的某些内容可能涉及专利。本文件的发布机构不承担识别专利的责任。 本文件由中华全国供销合作总社提出。 本文件由全国辛香料标准化技术委员会（SAC/TC 408）归口。 本文件起草单位：中华全国供销合作总社南京野生植物综合利用研究所、宏芳生物科技(昆山)有限 公司、驻马店市王守义十三香调味品集团有限公司、南京财经大学、中国标准化研究院、湖南农业大 学、贵阳晨光生物科技有限公司、四川家和原味香料有限公司、西北农林科技大学、中国检验检疫科学 研究院、中国经济林协会、四川美料美味食品科技有限公司、 中国热带农业科学院香料饮料研究所、 山东百佳食品有限公司、西南大学、江苏大学、南京农业大学、中国农业大学、上海味好美食品有限公 司、昭通市大成农业开发有限责任公司、洪雅县和鑫农业科技发展有限公司 、江苏省产品质量监督检验 研究院、四川省农业特色植物研究院、山东九鑫生物工程有限公司、四川惠椒多多科技有限公司、甘肃 省农业科学院、南京市蔬菜行业协会、眉山市产品质量监督检验所。 本文件主要起草人：黄晓德、张锋伦、王振光、李强、傅雷、杨文建、杨莎、张卫明、魏安智、 黄兴太、焦利卫、吴耀军、陈颖、史波林、刘继华、武亚明、谷风林、王文俊、韩海周、高巍、 阚建全、陈国庆、王玮、张燕、张迪、刘永红、赵伯涛、张慧、赵孔发、余和春、毛学军、张