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Chinese National Standard List: Grain processing and products

Title Standard No. Implemented On
Jiangsu rice-Part 2: Technical specification of processing of riceT/JSLX 001.2-20182018-10-16
Inspection of grain and oils—Steamed buns of wheat flour processing quality evaluationGB/T 35991-20182018-10-1
Inspection of grain and oils—Determination of solvent retention capacity of wheat flourGB/T 35866-20182018-9-1
Inspection of grain and oils. Determination of sodium,magnesium,kalium calcium,chromium,manganese,iron,copper,zinc,arsenic,selenium,cadmium and plumbum in cereals and derived products. Inductively coupled plasma-mass spectrometric method GB/T 35876-20182018-9-1
Inspection of grain and oils—Determination of calcium, potassium,magnesium, sodium, iron, phosphorus, zinc, copper, manganese, boron, barium, molybdenum, cobalt, chromium, lithium, strontium, nickel, sulfur, vanadium, selenium, rubidium contents in cereals and derived products—Inductively coupled plasma optical emission spectrometric methodGB/T 35871-20182018-9-1
Corn germGB/T 35870-20182018-9-1
Inspection of grain and oils—Determination of 16 mycotoxins in cereals—HPLC-MS/MS methodLS/T 6133-20182018-7-1
Edible wheat starchGB/T 8883-20172018-7-1
Edible corn starchGB/T 8885-20172018-7-1
Edible potato starchGB/T 8884-20172018-7-1
Inspection of grain and oils—Determination of cadmium in cereals—Diluted acid extraction coupled with graphite furnace atomic absorption spectrophotometerLS/T 6134-20182018-7-1
Inspection of grain and oils—Determination of lead in cereals—Diluted acid extraction coupled with graphite furnace atomic absorption spectrophotometerLS/T 6135-20182018-7-1
Edible sweet potato starchGB/T 34321-20172018-4-1
Tianjin traditional cuisines manufacture technical specifications sweetened rice flourT/TJCY 001-20182018-3-1
Inspection of grain and oils―Determination of polyphenol oxidase activity in wheat flour―Spectro-photometric methodLS/T 6124-20172017-12-20
Inspection of grain and oils―Dumpling dough sheet of wheat flour processing quality evaluationLS/T 6123-20172017-12-20
Inspection of grain and oils―Determination of zearalenone in grains―Ultra-high performance liquid chromatographyLS/T 6129-20172017-12-20
Inspection of grain and oils―Determination of ochratoxin A in grains―Ultra-high performance liquid chromatographyLS/T 6126-20172017-12-20
Inspection of grain and oils―Determination aflatoxin content in grains and oils―Cleanup by immunoaffinity chromatography and determination by high-performance liquid chromatography and post-column photochemical derivatizationLS/T 6122-20172017-12-20
Inspection of grain and oils―Determination of deoxynivalenol in grains―Ultra-high performance liquid chromatographyLS/T 6127-20172017-12-20
Inspection of grain and oils―Determination of fumonisins B1,B2 in grains―Ultra-high performance liquid chromatographyLS/T 6130-20172017-12-20
Determination of rice qualityNY/T 83-20172017-10-1
Inspection of grain and oils-Determination and evaluation of fresh degree of paddyLS/T 6118-20172017-9-15
The Grain & Oil Products of China - Dried NoodleLS/T 3304-20172017-9-15
The Grain & Oil Products of China - Wheat FlourLS/T 3248-20172017-9-15
Instant riceGB/T 31323-20142015-12-1
Milled cereal products―Determination of fat acidityGB/T 15684-20152015-11-2
Whole wheat flourLS/T 3244-20152015-7-10
Edible kudzu root powderGB/T 30637-20142015-7-1
Green food. Oat and oat flourNY/T 892-20142015-1-1
Green food. Buckwheat and buckwheat flourNY/T 894-20142015-1-1
Green food Barley and barley flourNY/T 891-20142015-1-1
Green food. Millet and millet flourNY/T 893-20142015-1-1
Green food―Uncooked processes food made of cerealNY/T 1512-20142015-1-1
Oligopeptides Powder of CornQB/T 4707-20142014-11-1
Instant maize powderLS/T 3303-20142014-10-1
Fine dried noodlesLS/T 3212-20142014-10-1
Method for the inspection of tralomethrin residues in botanical food for export - HPLC-MS/MS methodSN/T 0603-20132014-6-1
Determination of prohexadione-calcium residues in cereals for export―LC methodSN/T 0931-20132014-3-1
Edible cassava starchGB/T 29343-20122013-9-1
Inspection of grain and oils—Determination of fat acidity of cereal and cereal products—Instrumental analysis methodGB/T 29405-20122013-6-20
Edible cassava starchNY/T 875-20122012-9-1
Rice and rice gruel and rice flour productsSB/T 10652-20122012-6-1
Local food safety standard buckwheat flourDBS15/ 004-20122012-5-25
Quick-frozen spring rollSB/T 10635-20112012-1-1
Inspection of grain and oils—Determination of fat acidity value of grain and oilseedsGB/T 5510-20112011-12-1
Soy complex sauceSB/T 10612-20112011-11-1
Determination of the pasting properties of rice—Rapid visco analyzer methodGB/T 24852-20102011-1-1
General pasting method for wheat or rye flour or starch—Using the rapid visco analyzerGB/T 24853-20102011-1-1
Description standard for germplasm resources of cassavaNY/T 1943-20102010-12-1
Sweetened bean paste fillingSB/T 10562-20102010-12-1
Determination of bentazon residues in cereals for import and export--GC methodSN/T 0292-20102010-9-16
Technical regulation for electron beam processing of pulses and cereal grainsNY/T 1895-20102010-9-1
Choudoufu(chougan)SB/T 10527-20092009-12-1
Instant starch noodlesGB/T 23783-20092009-12-1
Quick-frozen DumplingGB/T 23786-20092009-12-1
Black sesame pasteGB/T 23781-20092009-12-1
Classification of starchGB/T 8887-20092009-12-1
Starch vocabularyGB/T 12104-20092009-12-1
Instant jellied bean curdGB/T 23782-20092009-12-1
Full-moon dumplingGB/T 23500-20092009-10-1
VermicelliGB/T 23587-20092009-10-1
Rice pastrySB/T 10507-20082009-7-1
Starches and derived products - Determination of chloride contentGB/T 22427.12-20082009-3-1
Starch - Determination of finenessGB/T 22427.5-20082009-3-1
Starch hydrolysis products - Determination of water contentGB/T 22428.2-20082009-3-1
Dextrose - Determination of loss in mass on dryingGB/T 22428.3-20082009-3-1
Glucose syrups - Determination of dry matterGB/T 22428.4-20082009-3-1
Starch hydrolysis products - Determination of reducing power and dextrose equivalentGB/T 22428.1-20082009-3-1
Starch - Determination of whitenessGB/T 22427.6-20082009-3-1
Starch - Determination of moisture contentGB/T 22427.2-20082009-3-1
Starch and derived products - Determination of sulfur dioxide contentGB/T 22427.13-20082009-3-1
Starch - Determination of viscosityGB/T 22427.7-20082009-3-1
Starches and derived products - Determination of total phosphorus contentGB/T 22427.11-20082009-3-1
Starch and derived products - Determination of acidityGB/T 22427.9-20082009-3-1
Starches native or modified - Determination of total fat contentGB/T 22427.3-20082009-3-1
Starch - Determination of spotGB/T 22427.4-20082009-3-1
Starches and derived products - Determination of sulphated ashGB/T 22427.8-20082009-3-1
Edible wheat starchGB/T 8883-20082009-3-1
Starches and derived products - Determination of nitrogen contentGB/T 22427.10-20082009-3-1
Starch - Determination of ashGB/T 22427.1-20082009-3-1
Edible corn starchGB/T 8885-20082009-2-1
Hulles oats flour GB/T 13360-20082009-1-20
Sesame seed mealGB/T 22477-20082009-1-20
Maize (Corn) flourGB/T 10463-20082009-1-20
Maize (Corn) gritsGB/T 22496-20082009-1-20
Non-fermented soybean productGB/T 22106-20082009-1-1
Soy peptides powderGB/T 22492-20082009-1-1
Edible soybean meal GB/T 13382-20082009-1-1
Soybean protein flourGB/T 22493-20082009-1-1
Soy dietary fiber powderGB/T 22494-20082009-1-1
Soybean saponinGB/T 22464-20082009-1-1
Sweet potato slices for industrial useGB/T 8609-20082009-1-1
Product of geographical indication - Longkou vermicelliGB/T 19048-20082008-12-1
Product of geographical indication - Lulong vermicelli GB/T 19852-20082008-11-1
Starch - Determination of moisture content - Oven-drying methodGB/T 12087-20082008-10-1
Wheat glutenGB/T 21924-20082008-10-1
Low temperature desolventized edible soybean meal GB/T 21494-20082008-8-1
Extruded soybean productSB/T 10453-20072008-5-1
Green food-Uncooked processed food made of cerealsNY/T 1512-20072008-3-1
Cereals and cereal products—Determination of moisture content—Routine reference methodGB/T 21305-20072008-2-1
Fortified wheat flourGB/T 21122-20072008-1-1
Chinese steamed bread made of wheat flourGB/T 21118-20072008-1-1
Quick_frozen dumplingSB/T 10422-20072007-9-1
Quick_frozen glutinous flour ballSB/T 10423-20072007-9-1
Potato starchGB/T 8884-20072007-6-1
Rules for the quarantine of frozen (deepfreeze) legume for exportSN/T 1804-20062007-3-1
Instant soy milk powder and soy milk with dairy product powderGB/T 18738-20062006-12-1
Starch and derived products - Heavy metals content - Part 3: Determination of lead content by atomic absorption spectrometry with electrothermal atomizationGB/T 20380.3-20062006-10-1
and derived products - Heavy metals content - Part 1: Determination of arsenic content by atomic absorption spectrometry GB/T 20380.1-20062006-10-1
Starch and derived products - Heavy metals content - Part 2: Determination of mercury content by atomic absorption spectrometryGB/T 20380.2-20062006-10-1
Modified starch - Determination of carboxyl group content of oxidized starch GB/T 20374-20062006-10-1
Native starch - Determination of starch content - Ewers polarimetric method GB/T 20378-20062006-10-1
Starch derivatives - Determination of the composition of glucose syrups fructose syrups and hydrogenated glucose syrups - Method using high-performance liquid chromatography GB/T 20379-20062006-10-1
Modified starch - Determination of acetyl content - Enzymatic methodGB/T 20373-20062006-10-1
Modified starch - Determination of adipic acid content of acetylated di-starch adipates - Gas chromatographic methodGB/T 20377-20062006-10-1
Starch and derived products - Heavy metals content - Part 4: Determination of cadmium content by atomic absorption spectrometry with electrothermal atomizationGB/T 20380.4-20062006-10-1
Modified starch - Determination of content of carboxymethyl groups in carboxymethyl starchGB/T 20375-20062006-10-1
Modified starch - Determination ofhydroxypropyl content - Method using proton nuclear magnetic resonance (NMR) spectrometry GB/T 20376-20062006-10-1
Soy protein for food industryGB/T 20371-20062006-10-1
Soluble soybean polysaccharideLS/T 3301-20052006-9-1
flour － Physical characteristics of doughs － Determination of rheological properties using an extensographGB/T 14615-20062006-9-1
flour － Physical characteristics of doughs: Determination of water absorption and rheological properties using a FarinographGB/T 14614-20062006-9-1
Green food -- Bean productNY/T 1052-20062006-4-1
Green food Starch and starch productsNY/T 1039-20062006-4-1
Product of designations of origin or geographical indication-GB 19852-20052005-12-1
Potato chipsQB/T 2686-20052005-9-1
Inspection of benzoic acid and sorbic acid in preserved beancurd for import and exportSN/T 1548-20052005-7-1
Green food SorghumNY/T 895-20042005-2-1
Green food BarleyNY/T 891-20042005-2-1
Green food BuckwheatNY/T 894-20042005-2-1
Edible cassava starchNY/T 875-20042005-2-1
Green food MilletNY/T 893-20042005-2-1
Green food OatNY/T 892-20042005-2-1
Spy peptides powerQB/T 2653-20042005-1-1
Instant rice noodlesQB/T 2652-20042005-1-1
ZongziSB/T 10377-20042004-6-17
Product of designations of origin or geographical indication--Longkou vermicelliGB 19048-20032003-9-1
Pollution-free Food - Technical Regulation for Rice ProcessingNY/T 5190-20022002-9-1
Cereals and feedstuffs for import and export - Identification for barley variety - Method of protein electrophoresisSN/T 1048-20022002-6-1
High protein instant soybean powderGB/T 18738-20022002-1-1
Rules of the inspection of vermicelli for import and exportSN/T 0927-20002000-11-1
Konjak refined powderGB/T 18104-20002000-8-1
MaltodextrinQB/T 2320-19971998-5-1
Method for the determination of pyrazoxyfen residues in cereals for exportSN 0602-19961997-5-1
Method for the determination of zearalenone in cereals for exportSN 0595-19961997-5-1
Method for the determination of chlorfenvinphos residues in cereals for exportSN 0601-19961997-5-1
Method for the determination of bitertanol residues in cereals for exportSN 0605-19961997-5-1
Method for the determination of sethoxydim residues in cereals for exportSN 0596-19961997-5-1
Method for the determination of trifluralin residues in cereals for exportSN 0600-19961997-5-1
Rules for the inspection of rice stick for exportSN/T 0395-19951996-5-1
Rule of inspection of fermented bean curd for exportSN/T 0444-19951996-5-1
Rules for inspection of starch for exportSN/T 0394-19951996-5-1
Rice－Determination of cooking test qualityGB/T 15682-19951996-1-1
Method for the determination of edifenphos residues in cereals for exportSN 0494-19951996-1-1
Method for the determination of thiobencarb residues in cereals for exportSN 0492-19951996-1-1
Method for determination of vamidothion residues in cereals for exportSN 0488-19951996-1-1
Method for the determination of azinphos-methyl and azinphos-ethyl residues in cereals for exportSN 0342-19951996-1-1
Method for the determination of chinomethionat residues in cereals for exportSN 0489-19951996-1-1
Method for the determination of trichlorfon residues in cereals for exportSN 0493-19951996-1-1
Method for the determination of ethoprophos residues in cereals for exportSN 0351-19951995-11-1
Method for the determination of carbon disulfide、carbon tetrachloride and ethylene dibromide residues in cereals for exportSN 0353-19951995-11-1
Wheat Flour Gluten Tester LS/T 3703-19951995-10-1
Green Food - Soybean Oil NY/T 286-19951995-10-1
Green Food - High-quality Soybean Cooking OilNY/T 287-19951995-10-1
Physical and Chemical Inspection Method for Bean Products SB/T 10229-19941995-6-1
General Technical Specifications for Starch SB/T 10228-19941995-6-1
Rules for the inspection of export peasSN/T 0316-19941995-5-1
Chestnut （bean） Sweet Gelatinized Red-bean CakeQB/T 1998-19941995-5-1
Rule for the inspection of red bean jam for exportSN/T 0326-19941995-5-1
Industrial Potato StarchQB/T 1840-19931994-6-1
Wording for Noodle Industry LS/T 1104-19931994-5-1
Rules for the inspection of vital wheat gluten meal for exportSN/T 0260-19931994-5-1
Method for the determination of aflatoxin B1 B2 G1 G2 in cereals for export—Liquid chromatographySN 0277-19931994-5-1
Method for the determination of diquat and paraquat residues in cereals for exportSN 0293-19931994-5-1
Method for the determination of bentazon residues in cereals for exportSN 0292-19931994-5-1
Classification of fermented bean curdSB/T 10171-19931993-12-1
Wheat Flour for Fermentation of Biscuit LS/T 3205-19931993-10-1
Self-fermented Wheat Flour LS/T 3209-19931993-10-1
Wheat Flour for Steamed BreadLS/T 3204-19931993-10-1
Wheat Flour for Bread LS/T 3201-19931993-10-1
Wheat Flour for Dumpling LS/T 3203-19931993-10-1
Wheat Germ (Germ Slice and Germ Powder)LS/T 3210-19931993-10-1
Wheat Flour for Noodle LS/T 3202-19931993-10-1
Wheat Flour for Sand Cake LS/T 3206-19931993-10-1
Wheat Flour for Cake LS/T 3207-19931993-10-1
Wheat Flour for Pastry LS/T 3208-19931993-10-1
Method for determination of nitrofen residues in grains for exportSN 0204-19931993-8-1
Method for determination of phoxim residues in grains for exportSN 0209-19931993-8-1
Rules for the inspection of fried broad beans for exportSN/T 0314-19941993-5-1
Method for determination of diaginon fenthion fenitrothion parathion phenthoate EPN residues in grain for exportSN 0133-19921993-5-1
Method for determination of dichlorovos diazinon fenthion malathion residues in grain for exportSN 0136-19921993-5-1
Technical Specification for Production Process of Fine Dried Noodles LS/T 1206-19921992-12-1
Hand-Made Noodle LS/T 3214-19921992-12-1
Patterned Fine Dried NoodlesLS/T 3213-19921992-12-1
Determination Method for Production Process of Fine Dried NoodlesLS/T 1207-19921992-12-1
Industry corn starchGB 12309-19901990-12-1
Vocabulary for starch, including derivatives and by-productsGB/T 12104-19891990-8-1
Corn flourGB/T 10463-19891989-10-1
Method for the determination of urease activity in soya bean productsGB/T 8622-19881988-8-1
High gluten wheat flourGB 8607-19881988-7-1
Edible wheat starchGB/T 8883-19881988-7-1
Low gluten wheat flourGB 8608-19881988-7-1
Edible corn starchGB/T 8885-19881988-7-1
Edible potato starchGB/T 8884-19881988-7-1
Terminology of property and quality for grain,oil-bearing material and their productsGB 8934-19881988-7-1
High gluten wheat flourGB/T 8607-19881988-7-1
Classification of starchGB 8887-19881988-7-1
Low gluten wheat flourGB/T 8608-19881988-7-1
Sweet potato flakes for starch industryGB/T 8610-19881988-7-1
Determination of urease activity in soya bean products for feedsGB/T 8622-20061988-4-1
Sweet potato flakesLS/T 3105-19851986-7-1
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