QB/T 2932-2008Dentifrice (English PDF)

3.1 Sensory, physical-chemical indicators

The sensory and physical-chemical indicators of dentifrice shall meet the

requirements of Table 1.

3.4 Net content

The net content of single quantitatively packaged goods shall comply with the

provisions of the order No.75 of the State Administration of Quality Supervision,

Inspection and Quarantine [2005].

4.1 Appearance

Take a box/bag of dentifrice. Take appropriate amount of sample on white paper

or white porcelain plate. Perform visual identification. It shall meet the

appearance requirements.

4.2 Fragrance

Take a box/bag of dentifrice. Smell the fragrance to identify it.

4.3 Determination of fineness

4.4 Volatiles at 105 ° C

4.4.1 Instruments

4.4.2 Determination procedure

Take a box/bag of dentifrice. Weigh 2 g of specimen (accurate to 0.0001 g) into

a constant weight weighing bottle. Put it into an oven which has a constant

temperature of 105 °C for 4 h to dry it to constant weight. Transfer it to the

desiccator to cool it to room temperature. Weigh it.

4.5 Determination of pH (10% suspension liquid)

4.5.1 Instruments

4.5.2 Determination procedure

Take a box/bag of dentifrice. Weigh 5 g of dentifrice (accurate to 0.01 g) from it

and place it in a 100 mL beaker. Add 45 mL of distilled water which was pre-

boiled and then cooled. Stir it uniformly. Use a calibrated pH meter to make

determination at 20 °C.

4.6.1 Instruments

Hard particle analyzer.

4.7 Hygienic indicators

It is determined according to the provisions of GB 8372.

4.8 Net content

Take 10 boxes/bag of samples. Make determination according to the provisions

of JJF 1070-2005.

5.1 Classification of inspections

Product inspection is divided into exit-factory inspection and type inspection.

5.1.1 Exit-factory inspection

The product can only exit-factory after passing the inspection by the quality

inspection department of the manufacturer according to this standard and being

accompanied by the certificate and inspection report.

5.2 Group-batch, sampling, determination rules

5.2.1 Group-batch

The products are delivered in batches. The products of the same process

conditions, varieties, specifications, date of production form one batch. The

consignee can also treat the products of the same varieties and specifications

which are delivered in one time as a batch.

5.2.2 Sampling

Use box as unit. According to the batch size, follow the requirements of Table 3

to determine the sample.

6.1 Marking

6.1.1 The sales package shall have the following markings.

6.1.2 The outer packaging shall have the following markings.

6.2 Packaging

Under the conditions of not affecting the product quality, the product's

packaging form and packaging materials shall be customized by the enterprise.

The inner packaging materials in contact with the contents of the product shall

comply with the relevant hygienic and safety requirements. The product shall

be packed firmly in the box, with product certificate.

6.3 Transportation

Use clean transportation tools to load the goods. It shall be handled with care,

stacked according to the arrow markings on the box. It shall avoid severe

vibration, impact, sun and rain exposure.

6.5 Shelf life

The date shall be marked on the visible surface. There are two methods for

marking.

QB/T 2932-2008

LIGHT INDUSTRY STANDARD OF

THE PEOPLE'S REPUBLIC OF CHINA

ICS 71.100.40

Classification number. Y43

Registration number. 23390-2008

Dentifrice

Issued on. FEBRUARY 01, 2008

Implemented on. JULY 01, 2008

Issued by. National Development and Reform Commission of PRC

Table of Contents

Foreword... 3

3.1 Sensory, physical-chemical indicators

The sensory and physical-chemical indicators of dentifrice shall meet the

requirements of Table 1.

3.4 Net content

The net content of single quantitatively packaged goods shall comply with the

provisions of the order No.75 of the State Administration of Quality Supervision,

Inspection and Quarantine [2005].

4.1 Appearance

Take a box/bag of dentifrice. Take appropriate amount of sample on white paper

or white porcelain plate. Perform visual identification. It shall meet the

appearance requirements.

4.2 Fragrance

Take a box/bag of dentifrice. Smell the fragrance to identify it.

4.3 Determination of fineness

4.4 Volatiles at 105 ° C

4.4.1 Instruments

4.4.2 Determination procedure

Take a box/bag of dentifrice. Weigh 2 g of specimen (accurate to 0.0001 g) into

a constant weight weighing bottle. Put it into an oven which has a constant

temperature of 105 °C for 4 h to dry it to constant weight. Transfer it to the

desiccator to cool it to room temperature. Weigh it.

4.5 Determination of pH (10% suspension liquid)

4.5.1 Instruments

4.5.2 Determination procedure

Take a box/bag of dentifrice. Weigh 5 g of dentifrice (accurate to 0.01 g) from it

and place it in a 100 mL beaker. Add 45 mL of distilled water which was pre-

boiled and then cooled. Stir it uniformly. Use a calibrated pH meter to make

determination at 20 °C.

4.6.1 Instruments

Hard particle analyzer.

4.7 Hygienic indicators

It is determined according to the provisions of GB 8372.

4.8 Net content

Take 10 boxes/bag of samples. Make determination according to the provisions

of JJF 1070-2005.

5.1 Classification of inspections

Product inspection is divided into exit-factory inspection and type inspection.

5.1.1 Exit-factory inspection

The product can only exit-factory after passing the inspection by the quality

inspection department of the manufacturer according to this standard and being

accompanied by the certificate and inspection report.

5.2 Group-batch, sampling, determination rules

5.2.1 Group-batch

The products are delivered in batches. The products of the same process

conditions, varieties, specifications, date of production form one batch. The

consignee can also treat the products of the same varieties and specifications

which are delivered in one time as a batch.

5.2.2 Sampling

Use box as unit. According to the batch size, follow the requirements of Table 3

to determine the sample.

6.1 Marking

6.1.1 The sales package shall have the following markings.

6.1.2 The outer packaging shall have the following markings.

6.2 Packaging

Under the conditions of not affecting the product quality, the product's

packaging form and packaging materials shall be customized by the enterprise.

The inner packaging materials in contact with the contents of the product shall

comply with the relevant hygienic and safety requirements. The product shall

be packed firmly in the box, with product certificate.

6.3 Transportation

Use clean transportation tools to load the goods. It shall be handled with care,

stacked according to the arrow markings on the box. It shall avoid severe

vibration, impact, sun and rain exposure.

6.5 Shelf life

The date shall be marked on the visible surface. There are two methods for

marking.

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