GB/T 48087-2026 胡椒粉质量通则

ICS

67.220.10

CCS

X66

中华人民共和国国家标准

GB/T48087—2026

胡椒粉质量通则

Generalruleforthequalityofpepperpowder

2026-08-28发布2027-09-01实施

国家市场监督管理总局发布

国家标准化管理委员会

GB/T48087—2026

目次

前言

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范围

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2

规范性引用文件

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3

术语和定义

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4

产品分类

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5

技术要求

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5.1

原料要求

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5.2

感官要求

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5.3

理化指标

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5.4

净含量

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试验方法

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6.1

感官检验

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6.2

理化指标检验

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6.3

净含量

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检验规则

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7.1

组批

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7.2

抽样

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7.3

出厂检验

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7.4

型式检验

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7.5

判定规则

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标签、标志

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包装

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运输

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贮存

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参考文献

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Ⅰ

GB/T48087—2026

前言

本文件按照GB/T1.1—2020《标准化工作导则第1部分：标准化文件的结构和起草规则》的规

定起草。

本文件规定了食品质量相关技术要求，食品安全相关要求见有关法律法规、政策和食品安全标准等

文件。

请注意本文件的某些内容可能涉及专利。本文件的发布机构不承担识别专利的责任。

本文件由中国商业联合会提出。

本文件由全国调味品标准化技术委员会（SAC/TC398）归口。

本文件起草单位：安记食品股份有限公司、浙江正道生物科技有限公司。

本文件主要起草人：林肖芳、周倩、孙进、毛睿涵。

Ⅲ

GB/T48087—2026

胡椒粉质量通则

1范围

本文件界定了胡椒粉产品的术语和定义，规定了技术要求、检验规则、包装、标签、标志、运输、

贮存，给出了产品分类，描述了相应的试验方法。

本文件适用于胡椒粉的生产、检验和销售。

2规范性引用文件

下列文件中的内容通过文中的规范性引用而构成本文件必不可少的条款。其中，注日期的引用文

件，仅该日期对应的版本适用于本文件；不注日期的引用文件，其最新版本（包括所有的修改单）适用

于本文件。

GB5009.3食品安全国家标准食品中水分的测定

GB5009.4食品安全国家标准食品中灰分的测定

GB/T7900白胡椒

GB/T7901黑胡椒

GB/T15691香辛料调味品通用技术条件

GB/T17527胡椒精油含量的测定

GB/T17528胡椒碱含量的测定高效液相色谱法

GB/T45316胡椒碱含量的测定

分光光度法

JJF1070定量包装商品净含量计量检验规则

3术语和定义

下列术语和定义适用于本文件。

3.1

胡椒粉pepperpowder

胡椒果经除杂、筛分、磨碎，而不加任何添加物加工得到的香辛料调味品。

3.2

胡椒果piperberry

胡椒科植物胡椒的干燥近成熟或者成熟的果实。

4产品分类

按照产品色泽不同分为以下两类。

a）白胡椒粉：白胡椒果经除杂、筛分、磨碎，而不加任何添加物加工得到的胡椒粉。

b）黑胡椒粉：黑胡椒果经除杂、筛分、磨碎，而不加任何添加物加工得到的胡椒粉。

5技术要求

5.1原料要求

5.1.1白胡椒应符合GB/T7900的规定。

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