هيئت التقييس لذول مجلس التعبون لذول الخليج العزبيت 
GCC STANDARDIZATION ORGANIZATION (GSO) 
  
   
 
 
 
مشزوعوهبئي 
 
 
 
GSO 05/ FDS/ ISO 11178 :2001 (E) 
ISO 11178:1995 
 
 
التوابل والبهارات– اليانسون النجمي - المواصفات 
Spices and condiments –  Star anise  (lllicium ve rum Hook. f. ) 
–  Specification  
  
 
 
 
 
 
 
 
 
 
إعذاد 
اللجىت الفىيت الخليجيت لقطبع المىاصفبث الغذائيت والشراعيت 
 
 
هذي الىثيقت مشزوع لمىاصفت قيبسيت خليجيت تم تىسيعهب لإبذاء الزأي والملحىظبث بشأوهب، لذلك  
فإوهب عزضت للتغييز والتبذيل، ولا يجىس الزجىع إليهب كمىاصفت قيبسيت خليجيت إلا بعذ اعتمبدهب  
مه مجلس إدارة الهيئت. 
 
ICS: 67.220.10  
 تقذيم 
  
هٍئت الخقٍٍس لذول هجلس الخعبوى لذول الخلٍج العشبٍت هٍئت إقلٍوٍت حضن فً عضىٌخهب الأجهزة 
الىطٌٍت للوىاصفبث والوقبٌٍس فً دول الخلٍج العشبٍت، وهي ههبم الهٍئت إعذاد الوىاصفبث القٍبسٍت 
الخلٍجٍت بىاسطت لجبى فٌٍت هخخصصت.  
  
وقذ قبهج هٍئت الخقٍٍس لذول هجلس الخعبوى لذول الخلٍج العشبٍت ضوي بشًبهج عول اللجٌت الفٌٍت 
سقن5 "اللجٌت الفٌٍت الخلٍجٍت لقطبع الوىاصفبث الغزائٍت والزساعٍت بخبًٌ الوىاصفت القٍبسٍت الذولٍت 
سقن ISO 11178:1995  " الخىابل والبهبساث  – الٍبًسىى الٌجوً– الوىاصفبث" والخً أصذسحهب 
"هٌظوت الخقٍٍس الذولٍت " وحوج حشجوخهب إلى اللغت العشبٍت. وقبهج دولت الإهبساث العشبٍت الوخحذة 
بإعذاد هششوع هزٍ الوىاصفت.  
 
وقذ اعخوذث هزٍ الوىاصفت كـ (هىاصفت قٍبسٍت / لائحت فٌٍت) خلٍجٍت دوى إدخبل أٌت حعذٌلاث فٌٍت 
علٍهب  ورلك فً اجخوبع هجلس إداسة الهٍئت سقن (   )، الزي عقذ بخبسٌخ   /    /    هـ ،  الوىافق    / 
   /          م.  
 
 
Foreword 
 
GCC  Standardization Organization (GSO) is a regional Organization 
which consists of the National Standards Bodies of GCC mem ber States. 
One of GSO main functions is to issue Gulf Standards /Technical 
regulations through specialized technical committees (TCs).  
 
GSO through the technical program of committee TC No.:5 "Gulf 
technical committee for standards of food and agriculture  products". 
Has adopted the international standard No. ISO 11178:1995 " Spices 
and condiments –  Star anise ( lllicium verum Hook. f. ) –  Specification  " 
 issued by International Organization for Standardization which has 
been translated into Arabic. The Draf t Standard has been prepared by 
United Arab Emirates.  
 
This standard has been approved as a Gulf (Standard / Technical 
Regulation) without any technical modifications by GSO Board of 
Directors in its meeting No. (        ), held on     /     /    H,    /   /        G. 
 
 
 
 GSO Standard                                                      GSO / FDS/ ISO 11178:2010  
 
Spices and condiments –  Star anise ( lllicium verum Hook. f. ) - 
Specification  
 
1. Scope  
This Gulf Standard specifies requirements for  the dried fruits  of the star anise 
tree ( lllicium verum Hook. f. ). 
Recommendations relating to the conditions of  storage and transport are given in 
annex B.  
 
2. Normative references 
2.1  GSO ISO 92 7, Spices and condiments — Determination of extraneous          
       matter content.  
2.2  GSO ISO 928, Spices and condiments — Determination of total ash .  
2.3  ISO 939, Spices and condiments — Determination of moisture content –       
       Entrainment method .  
4.2 GSO ISO 948 : " Spices and condiments — Sampling .  
2.5 GSO ISO 6571, Spices , condiments and herbs — Determination of volatile   
      oil content .  
2.6  GSO 9, Labeling of Prepackaged Foodstuffs .   
 
3. Description (see figures 1 and 2)  
Star anise is the dried mature fruit of the evergreen tree lllicium verum Hook . f., 
of the family llliaceae . 
The fruit usually comprises eight boat -shaped follicles, each 12 mm to 15 mm in 
length, arranged radially around a centra l stalk.  
 
4. Requirements  
4.1 Colour  
The colour of star anise shall be brownish red or  reddish brown.  
 
4.2 Odo ur and flavour  
Star anise has a characteristic odour and an aromatic,  sweet and anise -like 
flavour.  
 
4.3 Freedom from insects, moulds : 
Star anise shall be free from living insects and shall  be practically free from 
moulds, dead insects, insect fragments an d rodent contamination visible to the 
naked eye (corrected, if necessary, for abnormal vision) or with such 
magnification as may be necessary in any particular case. If the magnification 
exceeds x 10, this fact shall be mentioned in the test report.  
 
 
 
1 GSO Standard                                                      GSO / FDS/ ISO  11178 :2010  
 
4.4 Extraneous matter  
For the purposes of this Gulf Standard, all that  does not belong to the star anise 
fruit and all other extraneous matter of animal, vegetable o r mineral origin shall 
be considered as extraneous matter.  
The total percentage of extraneous matter in star  anise shall not be more than 2 
% (m/m). The pro - Portion of stalks shall not be more than 3 % (m/m) when 
determined by the method specified in GSO ISO 927. 
 
4.5 Broken and abnormal fruits  
Broken fruits are classed as fruits which contain fewer  than five follicles, while 
abnormal or undeveloped fruits are categorized as those containing three or 
more under -developed follicles. The Proportion of broken  and abnormal fruits 
shall not be more than  25 % (m/m) when tested by the method specified in  annex 
A. 
 
4.6 Number of fruits per 100 g  
The number of star anise fruits shall not be less than 130 per 100 g when tested 
by the method specified in annex A.  
 
4.7 Chemical requirements  
Star anise shall comply with the requirements specified in table 1 when tested by 
the specified method.  
 
Table 1 - Chemical requirements of star anise  
Characteristic  Requirement  Test method  
 
Moisture content,  % (m/m), 
max.  10 
 ISO 939 
Total ash, % (m/m) on  dry 
basis, max.  4 GSO ISO  928 
Volatile oils, % (ml/l00 g) on dry  
basis, min.  8 GSO ISO  6571  
 
 
 
NOTE 1 An example of a typical gas chromatogram of  the volatile oil of star 
anise is shown in annex C.  
8.4 Packing  
Star anise shall be  packed in clean and Sound packages made of a material 
which does not affect the product but which protects it from the ingress or loss of 
moisture and volatile matter.  
 
5. Sampling  
Sampling shall be carried out as specified in  GSO  ISO 948.  
2 GSO Standard                                                      GSO / FDS/ ISO  11178 :2010  
 
6. Test methods  
Samples of star anise shall be analysed to ensure  conformity with the  
requirements of this International Standard by following the methods of physical 
and Chemic al analysis specified in 4.3 to 4.7.   
 
7 labeling 
Without prejudice to what is stated in the GSO standards mentioned in 2. 6 the 
following information shall be labeled on the containers:  
7.1 name of the product and the trade name;  
7.2 name and address of th e Producer or packer, or trademark;  
7.3 batch or code number;  
7.4 net mass;  
7.5 producing country ;  
7.6 destination, i.e. name of the port or the City; and, if required,  
7.7 any other marking required by the purchaser , such as year of harvest and      
      date of packing (if Known ) ;  
7.8 possibly, a reference to this Standard.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
3 GSO Standard                                                      GSO / FDS/ ISO  11178 :2010  
 
 
 
 
 
 
 
 
 
 
 
 
4 GSO Standard                                                      GSO / FDS/ ISO  11178 :2010  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
5 GSO Standard                                                      GSO / FDS/ ISO  11178 :2010  
 
Annex A  
(normative)  
 
Method for the determination of the number of fruits of star anise per  
100 g and the content of broken and abnormal fruits  
A. 1 Principle  
Determination by counting the number of whole fruits  in a 100 g Sample. 
Separation and weighing of the broken and abnormal fruits contained in that 
Sample.  
 
A.2 Apparatus  
A.2.1  Weighing bal ance, capable of weighing to an  accuracy of ±1 g. 
A.2.2  Cloth, for loading Sample.  
 
A.3 Number of fruits per 100 g  
A.3.1  Procedure  
Weigh a 100 g Sample of star anise in accordance  with the method given in  GSO  
ISO 948. Count the number of whole fruits (see 4.5). 
A.3.2  Expression of results  
A whole fruit has eight follicles. Fruit containing fewer  than eight follicles tan be 
regarded as a whole fruit if the number of follicles is made up to eight with the 
follicles in the broken fruit. If the number of follic les left at the end of counting 
equals or exceeds five, these tan be considered as one fruit.  
 
A.4 Content of broken and abnormal  fruits  
 
A.4.1 Procedure  
Spread out the 100 g Sample used in A.3, then place  on the cloth (A.2.2) the 
broken and abnormal fruit s. 
Weigh these and record the result.  
 
A.4.2 Expression of results  
The content of broken and abnormal fruits, expressed  as a percentage by mass, 
is equal to  
 
 
where  
m0       is the mass, in grams, of the Sample of  star anise (A.3.1);  
 
m1       is the mass , in grams, of broken and abnormal  fruits of star anise (A.4.1).  
 
6 GSO Standard                                                      GSO / FDS/ ISO  11178 :2010  
 
Annex B  
(informative)  
Recommendations for the storage and transport of star anise  
 
B.l The store  room should be dry, clean and well ventilated , and free from 
objectionable odour.  
 
B.2 lf a Stack of star anise is temporarily stored in the open air, covering 
materials should be used to protect the Stack from rain and sun. The distance 
between the botto m of the Stack and the ground Ievel should be more than 30 
cm. 
 
B3 . The transport carrier should be clean, dry and  free from objectionable odour.  
 
B.4 The Containers of star anise should be protected  from moisture and rain 
during transportation.  
B.5 The Containers of star anise should be carefully  handled to avoid crushing.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
7 GSO Standard                                                      GSO / FDS/ ISO  11178 :2010  
 
Annex C  
(informative)  
 
Example of the gas chromatographic a nalysis of the volatile oil of  
star anise fruit  
 
 
 
Operation conditions  
Column: capillary, fused silica, length 60 m, internal diameter 0,24 mm  
Stationary Phase: polyethylene glycol 20 000  
Oven temperature: initially 80 ºC then increasing 2 ºC /min up to 180 ºC  
Temperature of injector: 230 ºC  
Temperature of detector: 230 ºC  
Detector: flame ionization  
Carrier gas: nitrogen  
Volume injected: 0,2µ  
  
 
 
 
 
 
8 GSO Standard                                                      GSO / FDS/ ISO  11178 :2010  
 
Peak identifi cation  
1 α-Pinene  
2 Carene  
3 β-Pinene  
4 α -Phellandrene  
5 α -Terpinene  
6 Limonene  
7 1,8 -Cineol  
8 trans - β -Ocimene  
9 Linalol  
10 Terpinen -4-oI 
11 MethylchavicoI  
12 α -Terpineol  
13 cis -Anethol  
14 trans -Anethol  
15 Anisaldehyde  
16 Methyl -iso-eugenol  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
9