BS ISO 20759:2017 pdf download

BS ISO 20759:2017 pdf download.Traditional Chinese medicine — Artemisia argyi leaf
1 Scope
This document specifies the minimum requirements and test methods of Artemisia argyi leaf for medicinal use. It is suitable for identification and quality control of this herbal medicine.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content constitutes requirements of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
ISO 928, Spices and condiments — Determination of total ash
ISO 930, Spices and condiments — Determination of acid-insoluble ash
ISO 939, Spices and condiments — Determination of moisture content — Entrainment method
ISO 6571, Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at http://www.iso.org/obp
— IEC Electropedia: available at http://www.electropedia.org/
3.1 Artemisia argyi leaf
dried leaf of the plant Artemisia argyi Lévl. et Vant. which belongs to the family Asteraceae
3.2 reference medicine
authentic reference medicine from the dried leaf of Artemisia argyi Lévl. et Vant., used for reference in TLC analyses of the sample
3.3 volatile oil content
all the substances in the sample entrained by steam under the conditions specified in Annex B
Note 1 to entry: It is expressed in ml per 100 g of dry duct.
[SOURCE: ISO 6571:2008, 3.1, modified — “in the sample” has been inserted and the term “International Standard” has been replaced with “Annex B”.]
3.4 1,8-cineole content
mass fraction of 1,8-cineole (C 10 H 18 O) in the sample determined in accordance with the method of Annex B
5.2 Macroscopic characteristics
The leaves are mostly crumpled or broken, with short petioles and usually without pseudostipule at the base. The leaf blade is broad ovate, rhombic-ovate, or ovate-elliptical, 5 cm to 9(16) cm long, 4 cm to 8(16) cm wide, and pinnatipartite to pinnatifid; segments in two or three pairs, elliptical-lanceolate, or elliptical-oblanceolate, frequently 1 cm to 1,5(3) cm wide, with margin irregularly dentate or lobed or wide serrate, dentate piece or wide sawtooth, mostly asymmetrically ovate-lanceolate, ovate-triangular, or entire. Smaller leaves are fewer, pinnatipartite, tri-cleft, and sometimes entire and elliptical to lanceolate. The upper surface is greyish-green or dark yellowish-green, possessing somewhat sparse pubescences, denser glandular dots and small pits; lower surface is covered densely with greyish-white tomenta. The petiole is usually 2 mm to 8 mm long, and up to 1,3 cm in the cultivated plants. It has a specific, delicate aroma and slightly bitter and astringent taste.