📝 Before testing, the sample should be restored to room temperature (20–30°C). Take a fresh sample, wipe off soil, and cut into pieces smaller than 1 cm². Weigh 2.00±0.05 g of the sample into a 15 mL centrifuge tube, then add 6 mL of extraction solution. Cap the tube, vortex or manually shake up and down for 1 min, and let stand for 5 min to obtain the sample solution. According to testing requirements, dilute as per the table below to obtain the test solution. Sample Category | Sample Name | National Standard Limit (mg/kg) | Sample Solution (μL) + Extraction Solution (μL) Fruit | Mandarin, Orange, Tangerine | 0.2 | No dilution needed; use directly as test solution Fruit | Mango | | 500 + 500 Fruit | Mangosteen | 10 | 10 + 990 Vegetable | Cabbage | 0.5 | 400 + 600 Vegetable | White Radish | 1 | 150 + 850 Vegetable | Cauliflower | 2 | 70 + 930 Vegetable | Green Pepper, Bell Pepper | 3 | 50 + 950 Vegetable | Pakchoi, Chinese Cabbage, Shanghai Green | 5 | 40 + 960 Vegetable | Tomato | 10 | 15 + 985 Note: The table above does not list all testable samples. For applicability of samples not listed, please confirm with our company's technical center. After sample preparation, spotting should be completed within 5 min. Sampling method refers to the "Administrative Measures for Food Safety Sampling Inspection" (2019 Order No. 15 of the State Administration), and national standard limits refer to GB 2763.

Before testing, samples should be brought to room temperature (20–30°C). Take a fresh sample, wipe off dirt, and cut it into pieces less than 1 cm in size. Weigh 2.00 ± 0.05 g of the sample into a 15 mL centrifuge tube, then add 6 mL of extraction solution. Close the lid, vortex or manually shake up and down for 1 min, and let stand for 5 min to obtain the sample solution. According to testing requirements, dilute as per the table below to obtain the test solution. | Sample Classification | Sample Name | National Standard Limit (mg/kg) | Sample Solution (μL) + Extraction Solution (μL) | |----------------------|-------------|--------------------------------|------------------------------------------------| | Fruit | Tangerine, Orange, Mandarin Orange | 0.2 | No dilution needed; use directly as test solution | | | Mango | | 500 + 500 | | | Mangosteen | 10 | 10 + 990 | | Vegetable | Cabbage (Head) | 0.5 | 400 + 600 | | | White Radish | 1 | 150 + 850 | | | Cauliflower | 2 | 70 + 930 | | | Green Chili, Bell Pepper | 3 | 50 + 950 | | | Chinese Cabbage, Napa Cabbage, Shanghai Green | 5 | 40 + 960 | | | Tomato | 10 | 15 + 985 | Note: The table above does not list all testable samples. The applicability of unlisted samples must be confirmed with our Technical Center. After sample pre-treatment, spotting should be completed within 5 min. Sampling method: refer to the "Measures for the Administration of Food Safety Sampling Inspection" (2019 State Administration Order No. 15). National standard limits: refer to GB 2763.

🧪 Test Procedure

before the experiment, Before the experiment, please read the instructions carefully. Before use, bring the test card and the test sample to room temperature. Remove the test card from its original packaging and use it immediately after opening. Use a pipette to draw 100 μL of the test solution and slowly drop it vertically into the sample well (S well), or use the disposable dropper provided in the kit to draw the test solution and slowly add 3 drops vertically into the sample well (S well). Start timing when the liquid begins to flow. React for 10 min, then proceed immediately.