1、Designation:D840021Standard Guide forAssessing Spoilage of Hemp Seed Intended for HumanConsumption1This standard is issued under the fixed designation D8400;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,the year of last revision.A
2、number in parentheses indicates the year of last reapproval.Asuperscript epsilon()indicates an editorial change since the last revision or reapproval.INTRODUCTIONHemp seed contains significant amounts of oil and omega fatty acids,and as a result is susceptibleto spoilage and rancidity.High-rancidity
3、 levels create an unpalatable taste and odor and can result inunsaleable product.Once initiated,these conditions can quickly spread throughout a seed lot/batch andmay render a load or stored lot unfit for human consumption.Other methods of testing include analysisof peroxide value and free fatty aci
4、d content,but the time needed for these results can hinder productmovement and lead to more spoilage.A timely and visual method to assess spoilage is described toassist decision-making,product use,business transactions,and improved process flow.1.Scope1.1 This guide covers the recommended steps for
5、a visualassessment of spoilage in hemp seed intended for humanconsumption.Additional recognized laboratory tests can becompleted as necessary to augment this guide.1.2 This guide applies to plant breeders,hemp seedproducers,storage facilities,laboratories,and processors.Thisguide does not apply to h
6、emp seed intended for planting.1.3 UnitsThe values stated in SI units are to be regardedas standard.No other units of measurement are included in thisstandard.1.4 This standard does not purport to address all of thesafety concerns,if any,associated with its use.It is theresponsibility of the user of
7、 this standard to establish appro-priate safety,health,and environmental practices and deter-mine the applicability of regulatory limitations prior to use.1.5 This international standard was developed in accor-dance with internationally recognized principles on standard-ization established in the De
8、cision on Principles for theDevelopment of International Standards,Guides and Recom-mendations issued by the World Trade Organization TechnicalBarriers to Trade(TBT)Committee.2.Terminology2.1 Definitions of Terms Specific to This Standard:2.1.1 dehulled hemp seed,ninternal seed material of thehemp s
9、eed.2.1.1.1 DiscussionThe terms heart,nut,and hulled hempseed are synonymous with dehulled hemp seed.2.1.2 free fatty acids,FFA,namount of fatty acid in thesample that reacts with a chromogenous compound and de-creases its color.2.1.2.1 DiscussionThe decreasing color is proportional tothe acid conce
10、ntration of the sample expressed as percent ofoleic acid.2.1.3 hemp seed,nintact achene(fruit)produced from ahemp plant that is capable of normal germination.2.1.3.1 DiscussionPrimarily used for sowing to grow aplant or for further processing,this is sometimes known ashemp grain.2.1.4 hemp,na Cannab
11、is sativa L.plant,or any part ofthat plant,in which the concentration of total delta-9 tetrahy-drocannabinol(THC)in the flowering tops is equal to or lessthan the regulated maximum level as established by authoritieshaving jurisdiction.2.1.4.1 DiscussionThe term hemp is synonymous withindustrial hem
12、p.2.1.5 organoleptic test,na subjective assessment of flavor,odor,appearance,and texture of a food product using a trainedpanel of experienced persons.2.1.5.1 DiscussionThe exact method can vary dependingon the product.2.1.6 peroxide value,PV,na test capable of determiningthe milliequivalents of per
13、oxide oxygen combined in a kilo-gram of oil,measuring the amount of peroxide oxygen in 1 kgof fat or oil.2.1.7 visual spoilage test,nthe process of spreading wholehemp seed on a precise 100-count test surface,crushing the1This guide is under the jurisdiction of ASTM Committee D37 on Cannabis andis t
14、he direct responsibility of Subcommittee D37.07 on Industrial Hemp.Current edition approved Sept.1,2021.Published September 2021.DOI:10.1520/D8400-21.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United StatesThis international standard was developed
15、in accordance with internationally recognized principles on standardization established in the Decision on Principles for theDevelopment of International Standards,Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade(TBT)Committee.1seed,and exposing the inter
16、nal condition and coloration tocount discolored dehulled seed.2.1.7.1 DiscussionA comparison of discolored dehulledhemp seed is completed using a standardized color code chart(see Appendix X1).3.Significance and Use3.1 This guide provides a method for rapid,visual,on-siteassessment of spoilage of hemp seed that will assist inmanaging food quality and productivity while maintainingconsumer safety.It can be augmented with a number oflaboratory tests to determine spoilage.3.2 This guide provides a
