CXS 12-1981 蜂蜜（2019版） 8页

STANDARDFORHONEYCXS12-19811Adoptedin1981.Revisedin1987,2001.Amendedin2019.1Secretariat’snote:AtthetimeoftheadoptiontheCommissionagreedthatfurtherworkwouldbeundertakenoncertaintechnicalissues,particularlytheprovisionsconcerningMoistureContent. CXS12-19812TheAnnextothisStandardisintendedforvoluntaryapplicationbycommercialpartnersandnotforapplicationbyGovernments.1.SCOPE1.1PartOneofthisStandardappliestoallhoneysproducedbyhoneybeesandcoversallstylesofhoneypresentationswhichareprocessedandultimatelyintendedfordirectconsumption.PartTwocovershoneyforindustrialusesorasaningredientinotherfoods.1.2PartsTwoofthisStandardalsocovershoneywhichispackedforsaleinbulkcontainers,whichmayberepackedintoretailpacks.PARTONE2.DESCRIPTION2.1DefinitionHoneyisthenaturalsweetsubstanceproducedbyhoneybeesfromthenectarofplantsorfromsecretionsoflivingpartsofplantsorexcretionsofplantsuckinginsectsonthelivingpartsofplants,whichthebeescollect,transformbycombiningwithspecificsubstancesoftheirown,deposit,dehydrate,storeandleaveinthehoneycombtoripenandmature.2.1.1BlossomHoneyorNectarHoneyisthehoneywhichcomesfromnectarsofplants.2.1.2HoneydewHoneyisthehoneywhichcomesmainlyfromexcretionsofplantsuckinginsects(Hemiptera)onthelivingpartsofplantsorsecretionsoflivingpartsofplants.2.2DescriptionHoneyconsistsessentiallyofdifferentsugars,predominantlyfructoseandglucoseaswellasothersubstancessuchasorganicacids,enzymesandsolidparticlesderivedfromhoneycollection.Thecolourofhoneyvariesfromnearlycolourlesstodarkbrown.Theconsistencycanbefluid,viscousorpartlytoentirelycrystallised.Theflavourandaromavary,butarederivedfromtheplantorigin.3.ESSENTIALCOMPOSITIONANDQUALITYFACTORS3.1Honeysoldassuchshallnothaveaddedtoitanyfoodingredient,includingfoodadditives,norshallanyotheradditionsbemadeotherthanhoney.Honeyshallnothaveanyobjectionablematter,flavour,aroma,ortaintabsorbedfromforeignmatterduringitsprocessingandstorage.Thehoneyshallnothavebeguntofermentoreffervesce.Nopollenorconstituentparticulartohoneymayberemovedexceptwherethisisunavoidableintheremovalofforeigninorganicororganicmatter.3.2Honeyshallnotbeheatedorprocessedtosuchanextentthatitsessentialcompositionischangedand/oritsqualityisimpaired.3.3Chemicalorbiochemicaltreatmentsshallnotbeusedtoinfluencehoneycrystallisation.3.4MoistureContent(a)Honeysnotlistedbelow-notmorethan20%(b)Heatherhoney(Calluna)-notmorethan23%3.5SugarsContent3.5.1FructoseandGlucoseContent(sumofboth)(a)Honeynotlistedbelow-notlessthan60g/100g(b)Honeydewhoney,-notlessthan45g/100gblendsofhoneydewhoneywithblossomhoney CXS12-198133.5.2SucroseContent(a)Honeynotlistedbelow-notmorethan5g/100g(b)Alfalfa(Medicagosativa),Citrusspp.,FalseAcacia-notmorethan10g/100g(Robiniapseudoacacia),FrenchHoneysuckle(Hedysarum),MenziesBanksia(Banksiamenziesii),RedGum(Eucalyptuscamaldulensis),Leatherwood(Eucryphialucida),Eucryphiamilligani(c)Lavender(Lavandulaspp),Borage(Borago-notmorethan15g/100gofficinalis)3.6WaterInsolubleSolidsContent(a)Honeysotherthanpressedhoney-notmorethan0.1g/100g(b)Pressedhoney-notmorethan0.5g/100g4.FOODADDITIVESNoadditivesarepermittedinthisproduct.5.CONTAMINANTS5.1HeavyMetals2Honeyshallbefreefromheavymetalsinamountswhichmayrepresentahazardtohumanhealth.TheproductscoveredbythisStandardshallcomplywiththosemaximumlevelsforheavymetalsestablishedbytheCodexAlimentariusCommission.5.2ResiduesofPesticidesandVeterinaryDrugsTheproductscoveredbythisstandardshallcomplywiththosemaximumresiduelimitsforhoneyestablishedbytheCodexAlimentariusCommission.6.HYGIENE6.1ItisrecommendedthattheproductscoveredbytheprovisionsofthisstandardbepreparedandhandledinaccordancewiththeappropriatesectionsoftheGeneralPrinciplesofFoodHygiene(CXC1-1969)recommendedbytheCodexAlimentariusCommission,andotherrelevantCodextextssuchasCodesofHygienicPracticeandCodesofPractice.6.2TheproductsshouldcomplywithanymicrobiologicalcriteriaestablishedinaccordancewiththePrinciplesandGuidelinesfortheEstablishmentandApplicationofMicrobiologicalCriteriaRelatedtoFoods(CXG21-1997).7.LABELLINGInadditiontotheprovisionsoftheGeneralStandardfortheLabellingofPrepackagedFoods(CXS1-1985),thefollowingspecificprovisionsapply:7.1TheNameoftheFood7.1.1ProductsconformingtoPartOneoftheStandardshallbedesignated"honey".7.1.2Forproductsdescribedin2.1.1thenameofthefoodmaybesupplementedbytheterm“blossom”or“nectar”.2TheselevelswillbeestablishedinconsultationbetweentheCodexCommitteeonSugarsandtheCodexCommitteeonFoodAdditivesandContaminantsassoonaspossible. CXS12-198147.1.3Forproductsdescribedin2.1.2theword“honeydew”maybeplacedincloseproximitytothenameofthefood.7.1.4Formixturesoftheproductsdescribedin2.1.1and2.1.2thenameofthefoodmaybesupplementedwiththewords“ablendofhoneydewhoneywithblossomhoney”.7.1.5Honeymaybedesignatedbythenameofthegeographicalortopographicalregionifthehoneywasproducedexclusivelywithintheareareferredtointhedesignation.7.1.6Honeymaybedesignatedaccordingtofloralorplantsourceifitcomeswhollyormainlyfromthatparticularsourceandhastheorganoleptic,physicochemicalandmicroscopicpropertiescorrespondingwiththatorigin.7.1.7Wherehoneyhasbeendesignatedaccordingtofloralorplantsource(6.1.6)thenthecommonnameorthebotanicalnameofthefloralsourceshallbeincloseproximitytotheword"honey".7.1.8Wherehoneyhasbeendesignatedaccordingtofloral,plantsource,orbythenameofageographicalortopologicalregion,thenthenameofthecountrywherethehoneyhasbeenproducedshallbedeclared.7.1.9Thesubsidiarydesignationslistedin6.1.10maynotbeusedunlessthehoneyconformstotheappropriatedescriptioncontainedtherein.Thestylesin6.1.11(b)and(c)shallbedeclared.7.1.10Honeymaybedesignatedaccordingtothemethodofremovalfromthecomb.(a)ExtractedHoneyishoneyobtainedbycentrifugingdecappedbroodlesscombs.(b)PressedHoneyishoneyobtainedbypressingbroodlesscombs.(c)DrainedHoneyishoneyobtainedbydrainingdecappedbroodlesscombs.7.1.11Honeymaybedesignatedaccordingtothefollowingstyles:(a)Honeywhichishoneyinliquidorcrystallinestateoramixtureofthetwo;(b)CombHoneywhichishoneystoredbybeesinthecellsoffreshlybuiltbroodlesscombsandwhichissoldinsealedwholecombsorsectionsofsuchcombs;(c)Cutcombinhoneyorchunkhoneywhichishoneycontainingoneormorepiecesofcombhoney.7.1.12Honeywhichhasbeenfilteredinsuchawayastoresultinthesignificantremovalofpollenshallbedesignatedfilteredhoney.7.2LabellingofNon-RetailContainers7.2.1InformationonlabellingasspecifiedintheGeneralStandardfortheLabellingofPrepackagedFoodsandinSection6.1shallbegiveneitheronthecontainerorinaccompanyingdocuments,exceptthatthenameoftheproduct,lotidentificationandthenameandaddressoftheproducer,processororpackershallappearonthecontainer.8.METHODSOFSAMPLINGANDANALYSISThemethodsofsamplingandanalysistobeemployedforthedeterminationofthecompositionalandqualityfactorsaredetailedbelow:8.1SamplePreparationSamplesshouldbepreparedinaccordancewithAOAC920.180.8.2DeterminationofMoistureContent3AOAC969.38B/J.Assoc.PublicAnalysts(1992)28(4)183-187/MAFFValidatedmethodV21formoistureinhoney.3Thesemethodsareidentical. CXS12-198158.3DeterminationofSugarsContent48.3.1FructoseandGlucoseContent(sumofboth)8.3.2Sucrosecontent8.4DeterminationofWater-insolubleSolidsContentJ.Assoc.PublicAnalysts(1992)28(4)189-193/MAFFValidatedmethodV22forwaterinsolublesolidsinhoney8.5DeterminationofElectricalConductivity48.6Determinationofsugarsaddedtohoney(authenticity)5AOAC977.20forsugarprofile,AOAC991.41internalstandardforSCIRA(stablecarbonisotoperatioanalysis).4Tobefinalized.5CCSnotedthatascreeningmethodforthedetectionofcanesugaradulterationofhoneywasavailable. CXS12-19816ANNEXThistextisintendedforvoluntaryapplicationbycommercialpartnersandnotforapplicationbygovernments.1.ADDITIONALCOMPOSITIONANDQUALITYFACTORSHoneymayhavethefollowingcompositionalandqualityfactors:1.1FreeAcidityThefreeacidityofhoneymaybenotmorethan50milliequivalentsacidper1000g.1.2DiastaseActivityThediastaseactivityofhoney,determinedafterprocessingand/orblending,ingeneralnotlessthan8Schadeunitsandinthecaseofhoneyswithalownaturalenzymecontentnotlessthan3SchadeUnits.1.3HydroxymethylfurfuralContentThehydroxymethylfurfuralcontentofhoneyafterprocessingand/orblendingshallnotbemorethan40mg/kg.However,inthecaseofhoneyofdeclaredoriginfromcountriesorregionswithtropicalambienttemperatures,andblendsofthesehoneys,theHMFcontentshallnotbemorethan80mg/kg.1.4ElectricalConductivity(a)honeynotlistedunder(b)or(c),andblendsofthese-notmorethan0.8mS/cmhoneys(b)Honeydewandchestnuthoneyandblendsofthese-notlessthan0.8mS/cmexceptwiththoselistedunder(c)(c)Exceptions:Strawberrytree(Arbutusunedo),BellHeather(Erica),Eucalyptus,Lime(Tiliaspp),LingHeather(Callunavulgaris)ManukaorJellybush(Leptospermum),Teatree(Melaleucaspp).2.METHODSOFSAMPLINGANDANALYSISThemethodsofsamplingandanalysistobeemployedforthedeterminationoftheadditionalcompositionalandqualityfactorssetoutinSection1ofthisAnnexaredetailedbelow:2.1SamplePreparationThemethodofsamplepreparationisdescribedinsection7.1oftheStandard.Inthedeterminationofdiastaseactivity(2.2.2)andhydroxymethylfurfuralcontent(2.2.3),samplesarepreparedwithoutheating.2.2MethodsofAnalysis2.2.1DeterminationofAcidityJ.Assoc.PublicAnalysts(1992)28(4)171-175/MAFFvalidatedmethodV19foracidityinhoney2.2.2DeterminationofDiastaseActivityAOAC958.092.2.3Determinationofhydroxymethylfurfural(HMF)contentAOAC980.23 CXS12-198172.3.LiteraturereferencesBogdanovS,Honigdiastase,GegenüberstellungverschiedenerBestimmungsmethoden,Mitt.GebieteLebensmitt.Hyg.75,214-220(1984)BogdanovSandLischerP,InterlaboratorytrialoftheEuropeanHoneyCommission:PhadebasandSchadeDiastasedeterminationmethods,HumiditybyrefractometryandInvertaseactivity:Reportfortheparticipants1993.ChatawayHD(1932)CanadJRes6,540;(1933)CanadJRes8,435;(1935)CanadBeeJ43,(8)215.DIN-NORM10750(July1990):BestimmungderDiastase-Aktivität.DIN.Norm,Entwurf:BestimmungdesGehaltesanHydroxymethylfurfural:PhotometrischesVerfahrennachWinkler(1990)DeterminationofDiastasewithPhadebas,SwissFoodManual,Chapter23A,Honey,Bern,1995.FigueiredoV,HMFInterlaboratoryTrial,Reportfortheparticipants,Baselcantonchemistlaboratory,(1991)JeuringsJandKuppersF,HighPerformanceLiquidChromatographyofFurfuralandHydroxymethylfurfuralinSpiritsandHoney.J.AOAC,1215(1980).DeterminationofHydroxymethylfurfuralbyHPLC,SwissFoodManual,KapitelHonig,Eidg.DruckundMaterialzentrale1995InternationalHoneyCommissionCollaborativeTrial(inpress).HadornH(1961)MittGebieteLebensuHyg,52,67.KiermeierF,KoberleinW(1954)ZUntersLebensmitt,98,329.LaneJHandEynonL(1923)JSocChemInd42,32T,143T,463T.SchadeJ.E.,MarshG.L.andEckertJ.E.:Diastaseactivityandhydroxymethylfurfuralinhoneyandtheirusefulnessindetectingheatadulteration.FoodResearch23,446-463(1958).SiegenthalerU,EineeinfacheundrascheMethodezurBestimmungder-Glucosidase(Saccharase)imHonig.Mitt.Geb.Lebensmittelunters.Hyg.68,251-258(1977).TurnerJH,RebersPA,BarrickPLandCottonRH(1954)AnalChem,26,898.WalkerHS(1917)JIndEngChem,2,490.WedmoreEB(1955),BeeWorld,36,197.WhiteJWKushnirIandSuborsMH(1964)FoodTechnol,18,555.FW(1959)JAOAC,42,344.WhiteJ,SpectrophotometricMethodforHydroxymethylfurfuralinHoney.J.AOAC,509(1979).WinklerO:BeitragzumNachweisundzurBestimmungvonOxymethylfurfuralinHonigundKunsthonig.Z.Lebensm.Forsch.102,160-167(1955)HarmonisedmethodsoftheEuropeanHoneyCommission,Apidologie-specialissue,28,1997NOTE:CCSaskedCCMAStoconsiderretainingonlythoseessentialreferences. CXS12-19818PARTTWO[HoneyforIndustrialUsesorasanIngredientinotherFoods]Thispartissubjecttofurtherconsideration.