《大豆》（英文版、俄文版）国家标准外文版报批稿及翻译.docx

ICS 67. 060B 33(GBNationaIStandardofthePeopIe,sRepublicofChinaGB13522023ReplaceGB1352-2009Soyabean大豆(EnglishTranslatiori)Issuedate:2023-05-23Implementationdate:2023-12-01IssuedbyStateAdministrationforMarketRegulationStandardizationAdministrationofthePeople'sRepublicofChinaForewordNationalFoodandStrategicReservesAdministrationisinchargeofthisEnglishtranslation.IncaseofanydoubtaboutthecontentsofEnglishtranslation,theChineseoriginalshallbeconsideredauthoritative.Alltechnicalcontentsofthisdocumentaremandatory.ThisdocumentisdraftedinaccordancewiththerulesgivenintheGB/T1.1-2020DirectivesforstandardizationPart1:TheStnictureanddraftingofstandards.ThisdocumentreplacestheGB1352-2009Soybeaninwhole.ThefollowingtechnicaldeviationshavebeenmadewithrespecttotheGB13522009: modificationforthescopeofthestandardapplication; modificationforthedefinitionsof*,soundkernel","highoilSoybearrand“highproteinsoybean0; modificationfortherequirementfortherateofdamagedkernels; modificationforthequalityindexofhighproteinsoybean; Supplementationofnewterm*,off-gradesoybean*.Attentionisdrawntothepossibilitythatsomeoftheelementsofthisdocumentmaybethesubjectofpatentrights.Theissuingbodyofthisdocumentshallnotbeheldresponsibleforidentifyinganyorallsuchpatentrights.ThisdocumentwasproposedandpreparedbyNationalFoodandStrategicReservesAdministration.Thepreviouseditionsofthisdocumentareasfollows:-GB13521978,GB13521986,GB13522009.Soyabean1 ScopeThisdocumentspecifiesthetermsanddefinitions,classification,qualityrequirements,testmethods,inspectionrules,andthelabeling,packaging,storageandtransportationrequirementsforsoyabean.Thisdocumentisapplicabletothepurchase,storage,transportation,processingandsaleofcommercialsoyabean.2 NormativereferenceThefollowingdocumentsarereferredtointhetextinsuchawaythatsomeoralloftheircontentconstitutesrequirementsofthisdocument.Fordatedreferences,onlytheeditioncitedapplies.Forundatedreferences,thelatesteditionofthereferenceddocument(includinganyamendments)applies.GB/T191PackagingPictorialmarkingforhandlingofgoodsGB5009.3NationalstandardforfoodsafetyDeterminationofmoistureinfoodsGB5009.5NationalstandardforfoodsafetyDetenninationofproteininfoodsGB5009.6-2016NationalFoodSafetyStandardDeterminationofFatinFoodsGB/T5490InspectionofgrainandoilsGeneralrulesGB/T5491InspectionofGrainandOilseedsMethodsforsamplingandsamplereductionGB/T5492InspectionofgrainandoilsIdentificationofcolour,odourandtasteofgrainandoilseedsGB/T5493InspectionofgrainandoilsDeterminationoftypepurityandtheirmixtureGB/T5494InspectionofgrainandoilsDeterminationofforeignmatterandUfisoundkernelsofgrainandoilseeds3 TermsanddefinitionsForthepurposesofthisdocument,thefollowingtermsanddefinitionsapply.3.1soundkernelsoyabeanwithnaturalcolourandintactkernel3.2immaturekernelsoyabeansignificantlydifferentfromnormalkernelswith50%ormorehollowandtheshrunkenpartofthegrainsurfaceor50%ormoregreenpartofcotyledons(exceptgreenkernelsoyabean)ofthecotyledons3.3brokenkernelsplitssoyabeanwithbrokencotyledonmorethanone-quarterofthewholebean3.4damagedkernelsoyabeandamagedbyinsect,bacteria,moldy,sprouted,frost,heat,orotherwiseunsound.3.4.1insect-boredkernelweeviledkernelsoyabeancorrodedbywormtodamagedcotyledons3.4.2diseasedkernelmottledkernelsoyabeanwithstainedandmottledonthesurfacetodamagedcotyledons3.4.3mouldykernelsoyabeanwithmould3.4.4sproutedkernelsoyabeanthatbudoryoungrootbreaksthroughseedcoats,orwithunrecoveredkernelinswellingbyabsorbingmoisture3.4.5frost-damagedkernelsoyabeanwithfrozendamaged,transparentorstiffdarkgreencotyledon3.4.6heat-damagedkernelsoyabeanwithsignificantdiscolorationanddamageofcotyledoncausedbyheat3.5Impuritiesuselessmaterialnon-soysubstancethatremainsinthesampleafterthesievelayerisspecifiedandsiftedNote1toentry:Itinncludesscreenings,inorganicimpuritiesandorganicimpurities.3.5.1Screeningsfinessubstancepassingthrougharound-holesievewithdiameter3.0mm3.5.2inorganicimpuritiesimpuritiessuchassoil,sand,stone,brickand/ortilepiecesandotherinorganicsubstances3.5.3organicimpuritiesimpuritiessuchasvaluelesssoyabean,othercropkernelsandotherorganicsubstances3.6percentofsoundkernelthemassfractionofsoundkernels(3.1)intotalsamples3.7percentofdamagedkernelthemassfractionofdamagedkernelsintotalsamples3.8percentofheat-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