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TIU CHUN VIT NAM

TCVN 2080 : 2007


T CHILLI V T CAPSICUM, NGUYN QU HOC XAY (DNG BT) - CC YU CU
Chillies and capsicums, whole or ground (powdered) - Specification
Li ni u
TCVN 2080:2007 thay th TCVN 2080-86;
TCVN 2080:2007 hon ton tng ng vi ISO 972:1997;
TCVN 2080:2007 do Tiu ban k thut tiu chun TCVN/TC/F4/SC1 Gia v bin son, Tng cc
Tiu chun o lng Cht lng ngh, B Khoa hc v Cng ngh cng b.
Li gii thiu
t chilli v t capsicum nguyn qu cha cc thnh phn cay to thnh capsaicinoid. Hm
lng cc thnh phn cay rt khc nhau ty theo cc ging khc nhau.
Do kch thc, hnh dng v mu sc rt khc nhau, nn trong thng mi quc t vic phn
loi da vo cc thng s ny l cha c s.
t chili v t capsicum nguyn qu thng thng khi mua bn khng da vo hm lng
capsaicinoid, nhng xut x loi phi ph hp vi yu cu ca nc nhp khu. Mu sc v c
qu cng l thng s c th c xem xt trong thng mi quc t. Tuy nhin, v hm lng
capsaicinoid, mu sc v c rt khc nhau trong cc chuyn hng v thay i theo ma v nn
cc yu cu chi tit ca nc nhp khu cn c kim tra cho tng chuyn hng. Trong
thng mi quc t, s phn bit ch yu ch da vo c qu ca t chilli v t capsicum, cc
ging t c chiu di trn 25 mm c coi l capsicum. Tuy nhin, cng cn phi chp nhn
rng nhiu ging capsicum c th c hm lng capsaicinoid cao hn so vi mt s ging chili
nht nh.
V vy, khng c gii hn v hm lng capsaicinoid qui nh cho t chilli v t capsicum, mc
d nhn chung c th t capsicum c hm lng capsaicinoid thp hn.
Tiu chun ISO 3513 qui nh phng php xc nh cay dng ch s Scoville. Vic xc
nh hm lng capsaicinoid bng phng php quang ph v phng php sc k lng hiu
nng cao (HPLC) c nu trong ISO 7543-1 v ISO 7543-2 tng ng.
T CHILLI V T CAPSICUM, NGUYN QU HOC XAY (DNG BT) - CC YU CU
Chillies and capsicums, whole or ground (powdered) - Specification
1. Phm vi p dng
Tiu chun ny a ra cc yu cu i vi t chilli v t capsicum, dng nguyn qu hoc xay
(dng bt).
Tiu chun ny p dng cho hai loi ca t Capsicum l capsicum annuum L. v C.frutescens L.,
v c cc phn loi ca chng nh C.chinense, C.pubescens v C.pendulum.
Tiu chun ny khng p dng cho bt t (xem ch thch 4.2) v t ca g (paprika) (xem
ISO 7540).
Cc khuyn co v iu kin bo qun v vn chuyn c nu trong ph lc B.
2. Ti liu vin dn
Cc ti liu vin dn sau l rt cn thit cho vic p dng tiu chun ny. i vi cc ti liu vin
dn ghi nm ban hnh th p dng phin bn c nu. i vi cc ti liu vin dn khng ghi
nm ban hnh th p dng phin bn mi nht, bao gm c cc sa i.

TCVN 4891:1989 (ISO 927:1982), Gia v - Xc nh cht ngoi lai.


TCVN 7038:2002 (ISO 928:1997), Gia v - Xc nh tro tng s.
TCVN 5484:2002 (ISO 930:1997), Gia v - Xc nh tro khng tan trong axit.
TCVN 7040:2002 (ISO 939:1980), Gia v - Xc nh m - Phng php chng ct li cun.
TCVN 4889:1989 (ISO 948:1988), Gia v - Ly mu.
ISO 1208:1982, Spices and condiments - Determination of filth (Gia v - Xc nh tp cht).
ISO 2825:1981, Spices and condiments - Preparation of ground sample for analysis (Gia v Chun b mu nghin phn tch).
3. Thut ng v nh ngha
Trong tiu chun ny p dng cc thut ng v nh ngha sau y:
3.1. Qu non (unripe fruits):
Qu cha chn, c mu sc khc nhiu so vi mu qu ca m ang c kim tra. Nhn chung,
l nhng qu c mu xanh hoc mu vng nht.
3.2. Qu b vt (marked fruits)
Qu b en hoc b vt en.
3.3. Qu v (broken fruits)
Qu b v trong qu trnh x l v mt mt phn cung.
3.4. Mnh v (fragments)
Cc mnh qu b v ra t qu.
4. M t
4.1. t chilli v t capsicum l qu kh ca loi thc vt thuc chi Capsicum. Mt ct dc theo
chiu di qu c hnh tam gic th. y i qua cung qu c hnh tam gic. Cc gc hnh tam
gic ny c th rt khc nhau, gc i din vi cnh i qua cung thng rt nhn hay t ty
theo tng ging.
Cc qu thng cha s lng ht khc nhau c mu vng/trng, cng, ht hnh a, ng
knh 1 mm n 5 mm. S lng ht v c ht ph thuc vo ging.
Khi chn, bn trong qu ti cc ht c dnh ring r vi tr nh non vo li hi mm (xp),
nhng trong t chilli kh thng mi th cc ht thng b long ra khi li v di chuyn t do bn
trong qu.
Tr nh non c bit l c cha nng capsaicinoid cao nht.
Ty thuc vo tng ging m mu sc qu chn c th thay i t mu sm qua mu vng
cam sang mu xanh vng. Sc t qu c bit l mu b nh hng do tip xc vi nh sng,
khng kh trong qu trnh bo qun v m mu sc ca qu gim theo thi gian.
Ty thuc vo tng ging m chiu di ca qu c th thay i t 10 mm n 120 mm v ng
knh t 4 mm n 50 mm.
4.2. t chilli v t capsicum xay l sn phm thu c bng cch nghin t chilli v t capsicum
nguyn qu, tng ng, khng b sung bt k cht no.
Ty thuc vo tng ging m dng bt t nhng sn phm ny c mu sc khc nhau, t mu
sm qua mu vng cam sang mu xanh nht.
Trong thng mi quc t, ty thuc vo s tha thun gia cc bn lin quan, bt c th c
nghin c c ht theo yu cu. Thng thng, c ht ti a l 500 m.

Bt t chilli v bt t capsicum thng c trn vi nhau thnh hn hp duy tr hm lng


capsaicinoid khng i hoc mu sc mong mun.
CH THCH Bt t l thut ng thng p dng cho hn hp t nghin v cc loi khc sn c
nh mt hn hp ng nht. Sn phm v xut x thut ng ny c t M (USA). Bt t c
dng lm gia v khng thuc phm vi p dng ca tiu chun ny.
5. Yu cu
5.1. Mi v v
t chilli v t capsicum nguyn qu hoc xay (dng bt) c mi v v cay c trng, gy cay mi.
Mi hng phi c trng ca t, to ra mi cay nng bn.
5.2. Khng c php c cn trng, nm mc, v.v..
t chilli v t capsicum nguyn qu hoc xay (dng bt) khng c c cn trng sng, nm
mc v khng c c xc cn trng, mnh cn trng v loi gm nhm c th nhn thy c
bng mt thng (khi thy bt thng, th kim tra li, nu cn), hoc trong trng hp c th
th c th cn phng i. Nu phng i qu 10 ln th vn ny phi c cp trong
bo co th nghim.
Trong trng hp tranh chp, cht nhim bn phi c xc nh bng phng php qui nh
trong ISO 1208.
5.3. Tp cht
Tp cht bao gm:
a) cc cht c mt trong mu m khng phi l t chilli hoc t capsicum cn xem xt;
b) cc tp cht khc, c th l: cung, l, t v ct.
Tp cht khng bao gm qu non, qu b vt hoc qu v ca cc loi cn xem xt (xem 5.4).
T l phn trm tp cht khi c xc nh bng phng php m t trong tiu chun ny, khng
c vt qu 1 % (khi lng).
5.4. Qu non, qu b vt v qu v
Trong t chilli v t capsicum nguyn qu, t l qu non hoc qu b vt khng c vt qu
2% (m/m), t l qu v v mnh v tng ng khng c vt qu 5 % (theo khi lng), khi
c th nghim theo phng php m t trong ph lc A.
5.5. Yu cu ha hc
t chilli v t capsicum nguyn qu hoc xay (dng bt) phi ph hp vi cc yu cu cho trong
bng 1.
Bng 1 - Yu cu ha hc
Tn ch tiu

Yu cu

Phng php th

m, % (khi lng), ti a

11

TCVN 7040 (ISO 939)

Tro tng s, % (khi lng), tnh theo cht kh, ti a

10

TCVN 7038 (ISO 928)

Tro khng tan trong axit, % (khi lng), tnh theo cht
kh, ti a

1,6

6. Ly mu
Ly mu theo TCVN 4889-89 (ISO 948:1988).
7. Phng php th

TCVN 5484 (ISO 930)

Mu t chilli v t capsicum, nguyn qu hoc xay (dng bt) phi c phn tch theo cc
phng php qui nh trong 5.2 n 5.5, bng 1 v ph lc A m bo ph hp vi yu cu
ca tiu chun ny.
Chun b mu nghin theo ISO 2825.
Lng mu phn tch lt qua ry c c l danh nh 500 m khng c nh hn 95 %.
8. Bao gi v ghi nhn
8.1. Bao gi
Sn phm phi c bao gi trong cc bao b sch, nguyn vn lm bng vt liu khng lm nh
hng n sn phm nhng bo v c sn phm trnh ht m hoc tht thot m v cht
bay hi.
Vic bao gi cng phi ph hp vi lut quc gia lin quan n vic bo v mi trng.
8.2. Ghi nhn
Vic ghi nhn c th di y phi c ghi trc tip ln tng bao gi hoc phi c ghi ln
nhn km theo trn bao gi:
a) tn sn phm v tn thng mi, nu c;
b) tn, a ch ca nh sn xut hoc ngi bao gi v nhn hiu, nu c;
c) m hoc s m;
d) khi lng tnh;
e) nc sn xut;
f) mi thng tin khc do yu cu bn mua, nm thu hoch v ngy bao gi (nu bit);
g) vin dn tiu chun ny.

PH LC A
(Qui nh)
XC NH QU NON, QU B VT, QU V V MNH V
A.1. Dn u mu loi tp cht [theo qui nh trong TCVN 4891 (ISO 927)] ln tm giy trng
m. Tch qu non, qu b vt, qu v v mnh v bng phng php vt l.
A.2. Cn ring r ba loi qu b khuyt tt ny chnh xc n 0,1 g. Khi lng m0, m1 v m2 thu
c tng ng vi qu non, qu b vt, qu v v mnh v. Phn trm ca chng c tnh t
cng thc cho di y.
A.2.1. Qu non

m0
100
M
A.2.2. Qu b vt

m1
100
M
A.2.3. Qu v v mnh v

m2
100
M

trong
M l khi lng ca mu ban u, tnh bng gam;
m0 l khi lng ca qu non, tnh bng gam;
m1 l khi lng ca qu b vt, tnh bng gam;
m2 l khi lng ca qu v v mnh v, tnh bng gam.

PH LC B
(Tham kho)
KHUYN CO LIN QUAN N CC IU KIN BO QUN V VN CHUYN
B.1 Cc gi sn phm t chilli v t capsicum phi c bo qun trong nh c mi che, trnh
nh nng mt tri, ma v qu nng.
B.2. Kho bo qun phi kh, khng c mi kh chu, trnh s xm nhp ca cn trng v loi
gy hi khc. S lu thng khng kh phi c iu chnh sao cho lu thng tt trong iu kin
thi tit kh v ng kn c hon ton trong iu kin m t. Phi c cc iu kin ph hp
kh trng kho bo qun.
B.3. Cc bao gi phi c bo qun v vn chuyn sao cho trnh c ma, nng hoc cc
ngun qu nng, mi kh chu v cc cht nhim bn khc (c bit trong khoan tu).

TH MC TI LIU THAM KHO


[1] ISO 3513:1995, Chillies - Determination of scoville index.
[2] ISO 7540:1984, Ground (powdered) paprika (Capsicum annuum Linnaeus) - Specification.
[3] ISO 7543-1:1994, Chillies and chilli oleoresins - Determination of total capsaicinoid content Part 1: Spectrometric method.
[4] ISO 7543-2:1993, Chillies and chilli oleoresins - Determination of total capsaicinoid content Part 2: Method using high-performance liquid chromatography.