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1、ICS 67. 060B 33(GBNationaIStandardofthePeople*sRepubIicofChinaGB13522023ReplaceGB1352-2009Soyabean大豆(EnglishTranslatiori)Issuedate:2023-05-23Implementationdate:2023-12-01IssuedbyStateAdministrationforMarketRegulationStandardizationAdministrationofthePeoplesRepublicofChinaForewordNationalFoodandStrat
2、egicReservesAdministrationisinchargeofthisEnglishtranslation.IncaseofanydoubtaboutthecontentsofEnglishtranslation,theChineseoriginalshallbeconsideredauthoritative.Alltechnicalcontentsofthisdocumentaremandatory.ThisdocumentisdraftedinaccordancewiththerulesgivenintheGB/T1.1-2020Directivesforstandardiz
3、ationPart1:TheStnictureanddraftingofstandards.ThisdocumentreplacestheGB1352-2009Soybeaninwhole.ThefollowingtechnicaldeviationshavebeenmadewithrespecttotheGB13522009: modificationforthescopeofthestandardapplication; modificationforthedefinitionsof*,soundkernel,highoilSoybearrand“highproteinsoybean0;
4、modificationfortherequirementfortherateofdamagedkernels; modificationforthequalityindexofhighproteinsoybean; Supplementationofnewterm*,off-gradesoybean*.Attentionisdrawntothepossibilitythatsomeoftheelementsofthisdocumentmaybethesubjectofpatentrights.Theissuingbodyofthisdocumentshallnotbeheldresponsi
5、bleforidentifyinganyorallsuchpatentrights.ThisdocumentwasproposedandpreparedbyNationalFoodandStrategicReservesAdministration.Thepreviouseditionsofthisdocumentareasfollows:-GB13521978,GB13521986,GB13522009.Soyabean1 ScopeThisdocumentspecifiesthetermsanddefinitions,classification,qualityrequirements,t
6、estmethods,inspectionrules,andthelabeling,packaging,storageandtransportationrequirementsforsoyabean.Thisdocumentisapplicabletothepurchase,storage,transportation,processingandsaleofcommercialsoyabean.2 NormativereferenceThefollowingdocumentsarereferredtointhetextinsuchawaythatsomeoralloftheircontentc
7、onstitutesrequirementsofthisdocument.Fordatedreferences,onlytheeditioncitedapplies.Forundatedreferences,thelatesteditionofthereferenceddocument(includinganyamendments)applies.GB/T191PackagingPictorialmarkingforhandlingofgoodsGB5009.3NationalstandardforfoodsafetyDeterminationofmoistureinfoodsGB5009.5
8、NationalstandardforfoodsafetyDetenninationofproteininfoodsGB5009.6-2016NationalFoodSafetyStandardDeterminationofFatinFoodsGB/T5490InspectionofgrainandoilsGeneralrulesGB/T5491InspectionofGrainandOilseedsMethodsforsamplingandsamplereductionGB/T5492InspectionofgrainandoilsIdentificationofcolour,odouran
9、dtasteofgrainandoilseedsGB/T5493InspectionofgrainandoilsDeterminationoftypepurityandtheirmixtureGB/T5494InspectionofgrainandoilsDeterminationofforeignmatterandUfisoundkernelsofgrainandoilseeds3 TermsanddefinitionsForthepurposesofthisdocument,thefollowingtermsanddefinitionsapply.3.1soundkernelsoyabea
10、nwithnaturalcolourandintactkernel3.2immaturekernelsoyabeansignificantlydifferentfromnormalkernelswith50%ormorehollowandtheshrunkenpartofthegrainsurfaceor50%ormoregreenpartofcotyledons(exceptgreenkernelsoyabean)ofthecotyledons3.3brokenkernelsplitssoyabeanwithbrokencotyledonmorethanone-quarterofthewho
11、lebean3.4damagedkernelsoyabeandamagedbyinsect,bacteria,moldy,sprouted,frost,heat,orotherwiseunsound.3.4.1insect-boredkernelweeviledkernelsoyabeancorrodedbywormtodamagedcotyledons3.4.2diseasedkernelmottledkernelsoyabeanwithstainedandmottledonthesurfacetodamagedcotyledons3.4.3mouldykernelsoyabeanwithm
12、ould3.4.4sproutedkernelsoyabeanthatbudoryoungrootbreaksthroughseedcoats,orwithunrecoveredkernelinswellingbyabsorbingmoisture3.4.5frost-damagedkernelsoyabeanwithfrozendamaged,transparentorstiffdarkgreencotyledon3.4.6heat-damagedkernelsoyabeanwithsignificantdiscolorationanddamageofcotyledoncausedbyhea
13、t3.5Impuritiesuselessmaterialnon-soysubstancethatremainsinthesampleafterthesievelayerisspecifiedandsiftedNote1toentry:Itinncludesscreenings,inorganicimpuritiesandorganicimpurities.3.5.1Screeningsfinessubstancepassingthrougharound-holesievewithdiameter3.0mm3.5.2inorganicimpuritiesimpuritiessuchassoil
14、,sand,stone,brickand/ortilepiecesandotherinorganicsubstances3.5.3organicimpuritiesimpuritiessuchasvaluelesssoyabean,othercropkernelsandotherorganicsubstances3.6percentofsoundkernelthemassfractionofsoundkernels(3.1)intotalsamples3.7percentofdamagedkernelthemassfractionofdamagedkernelsintotalsamples3.
15、8percentofheat-damagedkernelthemassfractionofheat-damagedkernelsintotalsamples3.9high-oilsoyabeansoyabeanwithnolessthan20.0%offatcontent(onadrybasis)3.10high-proteinsoyabeansoyabeanwithnolessthan40.0%ofproteincontent(onadrybasis)4 ClassificationSoyabeanisclassifiedbythecolouroftheseedcoatasfollows:a) yellowsoyabean,containingnolessthan95%ofkernelswithyelloworlight-yellowseedcoatandyellowbrown,lightbrownordarkbrownhilum.b) greensoyabean,containingnolessthan95%ofkernelswithgreenseedcoat.Itcanbeclassifiedintotwotypesbasedonthecolourofthecotyledon:soyabea
