GB/T 32736-2026 Pending National standards

GB/T 32736-2026 Dried peppermint

GB/T 32736-2026 Dried peppermint

Publish Date: 2026-03-31 Implement Date: 2026-10-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: GB/T 32736-2026

Standard Type: National standards

Standard Status: Pending

is_force_gb: no

CCS Name: Spices, seasonings, and related products

ICS Name: Spices and seasonings

Publish Date: 2026-03-31

Implement Date: 2026-10-01

Pages: 12 pages

Scope

This document provides a description of the characteristics of dried peppermint leaves, crushed leaves, and ground leaves, specifies technical requirements, as well as packaging, labeling, storage, and transportation requirements, and describes sampling and testing methods.
This document is applicable to the quality assessment and trade of dried peppermint.
This document is not applicable to peppermint sprouts.

Development Information

Word Count: 15 Thousand words Pages: 12 pages

Replace the following standards

GB/T 32736-2016 Dried peppermint

Referenced Standards

GB/T 5009.3-2003 Determination of moisture in foods GB 5009.3-2010 National food safety standard Determination of moisture in foods GB 5009.3-2016 National Standards for Food Safety - Determination of Water in Foods GB/T 5009.4-2003 Determination of ash in foods GB 5009.4-2010 National food safety standard Determination of ash in foods GB 5009.4-2016 National standard for food safety: Determination of ash in food GB/T 12729.2-1991 Spices and condiments—Sampling GB/T 12729.2-2008 Spices and condiments—Sampling GB/T 12729.2-2020 Spices and condiments—Sampling GB/T 12729.3-1991 Spices and condiments—Preperation of a ground sample for analysis GB/T 12729.3-2008 Spices and condiments—Preparation of a ground sample for analysis GB/T 12729.3-2020 Spices and condiments—Preparation of a ground sample for analysis GB/T 12729.4-1991 Spices and condiments—Determination of degree of fineness of grinding—Hand sieving method GB/T 12729.4-2008 Spices and condiments—Determination of degree of fineness of grinding(hand sieving method) GB/T 12729.4-2020 Spices and condiments—Determination of degree of fineness of grinding(hand sieving method) GB/T 12729.5-1991 Spices and condiments—Determination of extraneous matter content GB/T 12729.5-2008 Spices and condiments—Determination of extraneous matter content GB/T 12729.5-2020 Spices and condiments—Determination of extraneous matter content GB/T 30385-2013 Spices and condiments—Determination of volatile oil content

Adopt standards

ISO 5563:1984

Related Standards

GB/T 7652-1987 Replaced

GB/T 7652-1987 Star anise

Publish Date: 1987-04-17

GB/T 12729.10-1991 Replaced

GB/T 12729.10-1991 Spices and condiments—Determination of ethanol—Soluble extract

Publish Date: 1991-02-14

GB/T 12729.11-1991 Replaced

GB/T 12729.11-1991 Spices and condiments—Determination of cold—Water soluble extract

Publish Date: 1991-02-14

GB/T 12729.1-1991 Replaced

GB/T 12729.1-1991 Spices and condiments—Nomenclature first list

Publish Date: 1991-02-14

GB/T 12729.12-1991 Replaced

GB/T 12729.12-1991 Spices and condiments—Determination of non—Volatile ether extract

Publish Date: 1991-02-14

GB/T 12729.13-1991 Replaced

GB/T 12729.13-1991 Spices and condiments—Determination of filth

Publish Date: 1991-02-14