However, pay attention to the source. There are many harmful substances such as pesticides and hormones in ornamental roses on the market, which are harmful to human body.

No legal documents have been found. There should be some detailed rules in the Food Safety Law or the Regulations on Food Sales and Circulation.

1. The relevant quality inspection report is as follows: (You can pay attention to it when purchasing)

StandardNo.: new york 53 16-2006

Published on 2006-0 1-26.

April 2006 -0 1.

order

This standard is proposed by the Ministry of Agriculture of People's Republic of China (PRC).

Drafting units of this standard: Agricultural Products Quality Supervision, Inspection and Testing Center of Ministry of Agriculture (Kunming), Flower Products Quality Supervision, Inspection and Testing Center of Ministry of Agriculture (Kunming) and Institute of Quality Standards and Testing Technology of Yunnan Academy of Agricultural Sciences.

Main drafters of this standard: Li Qiwan, Wang Luxiang, Wang Jihua, Liu Jiafu and Liu Hongcheng.

Pollution-free food edible flowers and plants

1 range

This standard specifies the requirements, test methods, inspection rules, signs, labels, packaging, transportation and storage of pollution-free food edible flowers.

This standard is applicable to the flowers and dried flowers of jasmine, rose, gardenia, chrysanthemum, osmanthus, pear, peach, white orchid, lotus, camellia, broom, clove, lily, hibiscus, begonia, rose and other pollution-free foods.

2 normative reference documents

The clauses in the following documents become the clauses of this standard by reference. All subsequent modifications (excluding errata) or revisions of dated reference documents are not applicable to this standard. However, parties who have reached an agreement according to this standard are encouraged to study whether the latest versions of these documents can be used. For undated reference documents, the latest edition is applicable to this standard.

GB/T 5009. 12 determination of lead in food

GB/T 5009. 13 determination of copper in food

GB/T 5009. 15 determination of cadmium in food

GB/T 5009. 18 determination of fluorine in food

GB/T 5009.20 Determination of organophosphorus pesticide residues in food

GB/T 5009.33 determination of nitrite and nitrate in food

GB/T 5009.34 determination of sulfite in food

GB/T 5009. 1 10 determination of cypermethrin, fenvalerate and deltamethrin residues in plant foods.

GB/T 5009. 188 determination of thiophanate-methyl and carbendazim in vegetables and fruits

GB/T 8302 tea sampling

Sampling methods for fresh fruits and vegetables

NY/T 76 1 Determination of organophosphorus, organochlorine, pyrethroid and carbamate pesticide residues in vegetables and fruits

3 requirements

The flowers of the same variety are basically complete, the flower size is basically uniform, the maturity is moderate, the color is basically the same, the surface is clean, there is no impurity, no odor, no mildew and no obvious pests and diseases.

3.2 Safety indicator

Safety index of pollution-free food edible flowers;

(1) lead (calculated in Pb)

Flowers ≤0.3 mg/kg, dried flowers ≤5 mg/kg.

(2) Cadmium (in terms of cadmium)

Flowers ≤0.2 mg/kg.

(3) Copper (calculated by copper)

Flowers ≤ 10 mg/kg, dried flowers ≤60 mg/kg.

(4) Fluorine (in degrees Fahrenheit)

Flowers ≤ 1.0 mg/kg, dried flowers ≤200 mg/kg.

(5) Nitrite (calculated as NaN02)

Flowers ≤4 mg/kg.

(6) Sulfur dioxide (calculated as SO2)

Flowers ≤ 50mg/kg.

(7) dichlorvos

Flowers ≤0.2 mg/kg.

8. dimethoate

Flowers ≤ 1 mg/kg.

(9) Cypermethrin

Flowers ≤ 2mg/kg, dried flowers ≤ 20mg/kg.

(10) deltamethrin

Flowers ≤0.5 mg/kg, dried flowers ≤ 10 mg/kg.

(1 1) carbendazim

Flowers ≤0.5 mg/kg.

(12) chlorothalonil

Flowers ≤ 5mg/kg.

Note: Other indicators of toxic and harmful substances shall conform to the provisions of relevant national laws, regulations, administrative rules and mandatory standards.

4 test method

4. 1 sensory organs

Randomly take samples (flowers1000g, dried flowers 500g) from the samples and put them in a white porcelain dish. Variety characteristics, flower size, maturity, flower integrity, color, cleanliness, impurities, mildew, pests and diseases, deteriorated flowers, etc. Found by visual inspection. Smell is detected by the sense of smell of the nose. Sensory failure rate is calculated according to the mass percentage of defective flowers.

4.2 Safety indicator

4.2. 1 lead

According to GB/T 5009. 12.

copper

According to GB/T 5009. 13.

cadmium (Cd)

According to GB/T 5009. 15.

fluorine

According to GB/T 5009. 18.

4.2,5 nitrite

According to GB/T 5009.33.

sulphur dioxide

According to GB/T 5009.34.

4.2.7 DDVP, dimethoate, cypermethrin and deltamethrin

Flowers shall be executed according to NY/T 76 1; Dried flowers shall be executed according to GB/T 5009.20 and GB/T 5009. 1 10.

carbendazol

According to GB/T 5009. 188.

4.2.9 Chlorothalonil

According to NY/T 76 1

5 inspection rules

5. 1 test classification

5. 1. 1 type test

Type inspection is a comprehensive evaluation of products, that is, inspection according to all requirements specified in this standard. Type inspection shall be carried out under any of the following circumstances:

(1) Apply for pollution-free agricultural product certification;

(2) Relevant management departments put forward requirements for type inspection;

(3) The results of the two sampling tests are quite different;

(4) The production environment or processing technology has changed greatly due to human or natural factors.

5. 1.2 delivery inspection

Before each batch of products leaves the factory, the production unit shall conduct ex-factory inspection. The ex-factory inspection items include senses, signs, labels, net content and packaging, and the safety indicators are selected by both parties according to the contract. Only after passing the inspection and attaching a certificate of approval can it be delivered.

5.2 Grouping Batch Rules

Products of the same variety, origin and specification drawn from the place of origin are regarded as an inspection lot. Products from wholesale markets, farmers' markets or supermarkets with the same purchase channel are regarded as an inspection lot.

5.3 Sampling method

Flowers shall be implemented according to GB/T 8855; Dried flowers shall be implemented according to GB/T 8302.

5.4 Decision rules

5.4. 1 The sensory unqualified rate of each batch of tested samples is calculated according to the average value of the tested units (such as each box and each bag), and its value shall not exceed 5%, and the unqualified rate of any package shall not exceed 10%, so it is judged as sensory qualified.

5.4.2 The sensory and safety indicators are qualified, and the batch of products is judged to be qualified.

5.4.3 If the sensory requirements are unqualified or one of the safety indicators is unqualified, the batch of products is judged to be unqualified.

5.5 reinspection

When the packaging, signs and labels are unqualified, it is allowed to apply for re-inspection after rectification. If the sensory and safety indicators are unqualified, re-inspection will not be conducted.

6 signs and labels

6. 1 mark

The use of pollution-free agricultural products signs shall comply with the relevant provisions.

6.2 Labels

The product name, implementation standard, producer name, origin, net content and harvest date shall be marked, and the handwriting on the label shall be clear, complete and accurate.

7 packaging, transportation and storage

7. 1 packaging

7. 1. 1 The packaging materials should be dry, clean and free of peculiar smell, which can protect the flowers from being squeezed, and the seams should be durable.

7. 1.2 products shall be packed according to the same variety, origin and specifications.

7.2 transportation

7.2. 1 The means of transport shall be clean, dry and pollution-free.

7.2.2 Transportation shall be moisture-proof, rain-proof and extrusion-proof. Flowers should be packed quickly, not for a long time to prevent exposure.

7.2.3 Do not mix with toxic, harmful and odorous articles.

7.3. 1 The storage room should be paved with sleepers, well ventilated, dry, moisture-proof and mildew-proof; Flowers should be stored separately according to varieties and specifications;

Storage conditions should be kept at 0℃ ~ 5℃, and air relative humidity should be kept at 85% ~ 90%.

7.3.2 Stacking in the warehouse should ensure even and smooth airflow, and should not be mixed with toxic, smelly, moldy and other items that are easy to spread pests and diseases.

Second, eating roses:

At present, the main varieties of edible roses in China are: bitter roses in Gansu and pingyin rose in Shandong.

Introduced Bulgarian and Moroccan Damascus roses and French Chiba roses.

The way to identify varieties by appearance is to identify them by patterns and colors.

Bitter roses have small buds, short and round stems, and are dark purple after drying. Pingyin rose has the largest buds and round stems, all of which are dark purple dry buds. These two kinds of roses can be lighter in purple when they are dried in the sun, and almost all are dark purple when they are dried in the shade.

The flowers of Damascus rose in Bulgaria and Chiba rose in France are basically similar in size and pink in color. The size of flowers is bigger than bitter water and smaller than Pingyin. The difference in shape lies in whether the buds are smooth or not, and Damascus rose buds even have small thorns. Leto, a French rose in Chiba, has no thorns and is smooth, and its flower stalks are all oblong, all of which are international fragrance types, but there are great differences. Damascus rose was first introduced into Jiangsu and Zhejiang provinces. Because of the high temperature, only a small amount of flowers can bloom, and large-scale benefits cannot be formed. Before the introduction of Chiba rose, it was transplanted to Shaanxi, Shandong and other places, and now it has formed a beneficial yield, with a maximum yield of 800 kg per mu. However, compared with the bitter water yield per mu 1400 kg, the yield is still smaller. There are also Damascus roses posing as Chiba roses in the market.

Because consumers rarely come into contact with these rose varieties at the same time, they only know the fragrance and beauty efficacy of roses, but they don't know that the efficacy of different varieties is different. Coupled with the ignorance of processing technology, it is more difficult to distinguish dried flower buds from their appearance. Dry bud processing can be divided into drying and drying in the shade. Different drying temperatures will produce different colors. They are all pink roses. After drying, the dried color will be lighter and the dried color will be darker. So it's hard to tell the difference from the color alone. Now vacuum freeze-drying is the latest method, with high processing cost and few users.

In China, the bitter rose in Yongdeng, Gansu once dominated the whole country, and became the "hometown of the first rose in China" in 1980s. But it suddenly declined in the early 1990s. Because the international market is not clear about the technical index of natural rose perfume, and the fragrance type is not suitable for foreigners' "taste", rose oil from China has been rejected by foreign countries. After the decline, Gansu Yongdeng Rose Research Institute introduced five French Chiba roses, hoping to update the varieties and re-enter the international market. Because of the temperature, soil and water in Gansu, it can't blossom. After the death of two plants, it became the only project that Yongdeng Rose Research Institute failed to complete. Chiba rose began to be transplanted in Guanzhong area of Shaanxi Province. After ten years of cultivation, it has successfully blossomed and is being planted on a large scale.

The main reason why French perfume is precious is not the formula, but because it is made of rose essential oil extracted from Chiba rose produced by France itself (instead of Damascus rose essential oil produced in Bulgaria, a big oil country).

Third, the basis for eating roses:

Roses grow in nature, with extremely rich exotic flowers and herbs, flowers, good flowers and delicious food. Chen Wuzi's "Flower Mirror" in Qing Dynasty and "Raising Children's Head" in Qing Dynasty also specially set up a rose dish with a long history. In the chapter of "table fragrance spectrum", the preparation methods of roses and other flowers are described.

The charm of roses in dishes mainly lies in the fact that flowers are refined plants, which contain many times more nutrients than stems and leaves. After being absorbed by human body, these nutrients promote human metabolism, supplement human energy and regulate human physiological functions.

According to clinical tests, roses are rich in protein, vitamins, tannins, carrots, geraniol and other amino acids. Scientific research has proved that roses have many medicinal effects. Eating roses has the effects of clearing away heat and quenching thirst, regulating qi and promoting blood circulation, benefiting people's beauty and benefiting gallbladder.

In addition, roses can also be made into sauce, called rose sauce, and all kinds of drinks made of roses are also deeply loved by people. As for the honey that people use as a metaphor for the sweetness of life, it is impossible to alcoholize it without flowers.

Chinese medicine believes that roses are sweet and bitter and warm in nature. "Materia Medica Justice" records: "Rose has the strongest fragrance, which is clear but not turbid, harmonious but not strong, softens the liver and wakes up the stomach, promotes qi and blood circulation, and has no disadvantages of pungent warmth and dryness, so it is unparalleled." Has the effects of soothing the liver, relieving depression, regulating qi, regulating middle energizer, invigorating spleen, removing filth, promoting blood circulation, removing blood stasis, and relieving pain. Modern pharmacological research shows that roses have health care effects on staphylococcus aureus, hepatitis recovery period and cholecystitis and cholelithiasis attack period, eating less and vomiting, irregular menstruation, typhoid bacillus and tuberculosis bacillus.