GB/T 20397-2026 Ginkgo seed kernel English, Anglais, Englisch, Inglés, えいご
This is a draft translation for reference among interesting stakeholders. The finalized translation (passing through draft translation, self-check, revision and verification) will be delivered upon being ordered.
ICS 13.220.10
CCS H 57
National Standard of the People's Republic of China
GB/T 20397-2026
Replaces GB/T 20397-2006
Ginkgo seed kernel
银杏种核
Issue date: 2026-01-28 Implementation date: 2027-02-01
Issued by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
the Standardization Administration of the People's Republic of China
Contents
Foreword
1 Scope
2 Normative References
3 Terms and Definitions
4 Quality Requirements for Edible Ginkgo Nuts
5 Quality Grade Requirements for Planting Ginkgo Nuts
6 Test Methods
7 Inspection Rules
8 Packaging, Transport and Storage
Ginkgo Nuts
1 Scope
This document specifies the quality requirements, packaging, storage, and transport for edible and planting ginkgo nuts, and describes the corresponding test methods.
This document applies to the production, processing, and trading of ginkgo nuts.
2 Normative References
The following documents contain provisions which, through normative reference in this text, constitute essential provisions of this document. For dated references, only the edition cited applies. For undated references, the latest edition (including any amendments) applies.
GB/T 2772 Rules for Forest Tree Seed Testing
GB 5009.5 National Food Safety Standard — Determination of Protein in Foods
GB 5009.6 National Food Safety Standard — Determination of Fat in Foods
GB 5009.7 National Food Safety Standard — Determination of Reducing Sugar in Foods
GB 5009.8 National Food Safety Standard — Determination of Fructose, Glucose, Sucrose, Maltose, Lactose in Foods
GB 5009.9 National Food Safety Standard — Determination of Starch in Foods
GB/T 5491 Inspection of Grain and Oilseeds — Methods for Sampling and Sample Reduction
GB/T 29372 Practice for Preservation and Storage of Edible Agricultural Products
3 Terms and Definitions
No terms and definitions are listed in this document.
4 Quality Requirements for Edible Ginkgo Nuts
4.1 Sensory Requirements
Shall comply with the provisions in Table 1.
4.2 Quality Grade Requirements
Shall comply with the provisions in Table 2.
4.3 Physicochemical Requirements
Shall comply with the provisions in Table 3.
5 Quality Grade Requirements for Planting Ginkgo Nuts
The quality grade requirements shall comply with the provisions in Table 4.
6 Test Methods
6.1 Sensory Test
Randomly weigh 1000 g ± 5 g of ginkgo nuts. Inspect the appearance, color, and uniformity of the nuts by visual observation and smell. Gently tap the top end of the nuts using a nutcracker or similar tool until a crack appears, then split open and observe the color of the kernel.
6.2 Quality Grading Tests
6.2.1 100-kernel Weight
From a batch of nuts, randomly take several primary samples and combine them to form a composite sample of not less than 500 g. Using the quartering method, take 100 kernels from the composite sample. Weigh them using a balance (precision 0.1 g). Perform 3 repetitions and take the average of the results.
6.2.2 Healthy Kernel Rate
From a batch of nuts, randomly take several primary samples and combine them to form a composite sample of not less than 500 g. Using the quartering method, take 100 kernels from the composite sample. Use a dissection method to pick out the fully mature, healthy, and plump ginkgo kernels. Count this number as n₁. Calculate the healthy kernel rate according to formula (1):
Perform 3 repetitions and take the average of the results.
6.2.3 Kernel Mold Rate
From a batch of nuts, randomly take several primary samples and combine them to form a composite sample of not less than 500 g. Using the quartering method, take 100 kernels from the composite sample. Use a dissection method to pick out the moldy kernels. Count this number as n₂. Calculate the mold rate according to formula (2):
Perform 3 repetitions and take the average of the results.
6.2.4 Nut Purity
Determine according to the method specified in GB/T 2772.
6.2.5 Nut Authenticity
From a batch of nuts, randomly take several primary samples and combine them to form a composite sample of not less than 500 g. Using the quartering method, take 100 kernels from the composite sample. Record the percentage of kernels that are typically consistent in their characteristic traits out of the total kernels in the test sample. Calculate the kernel percentage according to formula (3):
Perform 3 repetitions and take the average of the results.
6.2.6 Kernel Yield
From a batch of nuts, randomly take several primary samples and combine them to form a composite sample of not less than 500 g. Using the quartering method, take 100 kernels from the composite sample. Shell them separately to obtain the kernels. Weigh the total fresh mass of the nuts (M₁) and the total fresh mass of the kernels (M₂) using a balance (precision 0.1 g). Calculate the kernel yield according to formula (4):
Perform 3 repetitions and take the average of the results.
6.2.7 Nut Moisture Content
Determine according to the method specified in GB/T 2772.
6.2.8 Viability
Determine according to the method specified in GB/T 2772.
6.2.9 Germination Percentage
Determine according to the method specified in GB/T 2772. Ginkgo nuts may be treated with gibberellic acid (GA₃) or stratification to break dormancy before conducting the germination test.
6.3 Physicochemical Tests
6.3.1 Starch
Determine according to the method specified in GB 5009.9.
6.3.2 Soluble Sugar
Determine reducing sugar in the test sample according to the method specified in GB 5009.7. Determine sucrose in the test sample according to the method specified in GB 5009.8. Soluble sugar content is the sum of sucrose and reducing sugar.
6.3.3 Protein
Determine according to the method specified in GB 5009.5.
6.3.4 Fat
Determine according to the method specified in GB 5009.6.
7 Inspection Rules
7.1 Sampling
A consignment of the same grade delivered at one time constitutes one inspection lot. Each lot shall not exceed 10,000 kg. Product sampling and sample reduction shall be carried out according to the provisions of GB/T 5491. The sample size for each lot shall not be less than 10 kg.
7.2 Judgment
7.2.1 Edible Ginkgo Nuts
On the basis of meeting the sensory and physicochemical requirements, judgment shall be made according to the quality grade requirements specified in 4.2. If all specified index requirements corresponding to Premium, Grade Ⅰ, Grade Ⅱ, or Grade Ⅲ are met, the product is judged as conforming to the respective grade specified in this document. If all specified index requirements corresponding to a grade are not met, the product is judged as conforming to the corresponding grade specified in this document based on the lowest grade index met.
7.2.2 Planting Ginkgo Nuts
Judgment shall be made according to the quality requirements specified in Chapter 5. If all specified index requirements corresponding to Premium, Grade Ⅰ, Grade Ⅱ, or Grade Ⅲ are met, the product is judged as conforming to the respective grade. If all specified index requirements corresponding to a grade are not met, the product is judged as conforming to the respective grade based on the lowest grade index met.
8 Packaging, Transport and Storage
8.1 Packaging
8.1.1 Packaging
