新版《绿色食品稻米》标准变化的解读  

Explanations of the Differences between New Standard “Green Food-Rice” and the Earlier Version

作　　者：闵捷[1] 朱智伟[1] 章林平[1] 段彬伍[1] 牟仁祥[1] 孙成效[1] 

机构地区：[1]中国水稻研究所/农业部稻米及制品质量监督检验测试中心,杭州310006

出　　处：《中国稻米》2015年第3期20-23,共4页China Rice

摘　　要：新修订的中国农业行业标准NY/T 419-2014《绿色食品稻米》已于2015年1月1日开始实施。新标准是结合国内相关标准的变化以及大量的调研和实验的结果,针对原标准的一些不足作了大量的修订。与原标准相比其主要变化如下:拓展了适用范围,使其同样适用于胚芽米、黑米、蒸谷米和红米;调整了对直链淀粉含量等部分指标的要求;对指标进行了调整。在大米的品质指标中增加了垩白度,删除了胶稠度、蛋白质含量指标;在安全指标中删除了氟、氰化物、倍硫磷、甲基毒死蜱、六六六、DDT等的限量,增加了常用的吡虫啉等农药的限量。新标准的实施对促进整个绿色稻米产业的发展具有一定意义。The new standard ＂green food rice＂ was promulgated by the Ministry of Agriculture Department of China and have been im- plemented from January 1st, 2015. Based on the changes of many relative standards and our experimental results, many revisions had been made for the former standard. The main revisions were as follows： first, application scope was enlarged, the new standard can be used for germ rice, black rice, red rice and parboiled rice; second, the requirements for some characteristics, such as amylase content, were revised; finally, many characteristics were changed： as for rice quality characteristics, chalkiness degree was added while gel consistency and protein content were deleted; as for health indicators, the limitations of fluoride, Cyanide, fenthion, chlorpyrifos- methyl, BHC, DDT were deleted while pesticides such as imidacloprid was added. The implement of the new standard will have im- portant effects on rice industry.

关 键 词：绿色食品 稻米 标准 修订 

分 类 号：S511[农业科学—作物学]