📝 Before testing, samples should be restored to room temperature (20–30°C). For fresh samples, wipe off soil, then cut into fragments smaller than 1 cm square. Weigh 2.00 ± 0.05 g of sample into a 15 mL centrifuge tube, add 6 mL of extraction liquid, cap the tube, vortex or manually shake up and down for 1 min, and let stand for 1 min to obtain the sample solution. According to testing requirements, dilute and mix as per the table below to obtain the test solution. | Sample Name | National Standard Limit (mg/kg) | Sample Solution (µL) + Extraction Liquid (µL) | | --- | --- | --- | | Chili (whole pepper extracted, not cut), Bok choy, Green bean, Cauliflower, Cabbage, Spinach, Bitter gourd, Shanghai green, Cowpea, Zucchini, Broccoli, Chinese chive, Water bamboo, Carrot, Cucumber, White radish, Asparagus, Romaine lettuce, Celery, Pear, Peach, Apple, Orange, Melon, Strawberry, Grape | 0.05 | 500 + 500 | | Vegetable soybean | 0.2 | 100 + 700 | | Cabbage | 2 | 20 + 1980 | Note: The table above does not list all detectable samples. The applicability of samples not listed must be confirmed with our technical center. After sample preparation, spotting should be completed within 5 min. Sampling method refers to the "Food Safety Sampling Inspection Measures" (Order No. 15, 2019).

Before testing, samples should be brought to room temperature (20–30°C). Take fresh samples, wipe off soil, and cut into pieces smaller than 1 cm square. Weigh 2.00±0.05 g of 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, let stand for 1 min to obtain sample solution. According to testing requirements, dilute and mix according to the table below to obtain the test solution. | Sample Name | National Standard Limit (mg/kg) | Sample Solution (µL) + Extraction Solution (µL) | |-------------|--------------------------------|------------------------------------------------| | Chili pepper (whole immersion, not cut), bok choy, green beans, cauliflower, napa cabbage, spinach, bitter melon, Shanghai green, cowpea, zucchini, broccoli, chives, water bamboo, carrot, cucumber, white radish, asparagus, lettuce, celery, pear, peach, apple, orange, melon, strawberry, grape | 0.05 | 500+500 | | Vegetable soybean | 0.2 | 100+700 | | Cabbage | 2 | 20+1980 | Note: The table above does not list all testable samples. The applicability of unlisted samples must be confirmed with our technical center. After sample pretreatment is completed, sample spotting should be finished within 5 min. Sampling method refers to the "Measures for the Administration of Food Safety Sampling Inspection" (Order No. 15 of the State Administration, 2019).

🧪 Test Procedure

before the experiment, Read the instructions carefully before the experiment. Before use, equilibrate the test card and the microwell reagent to room temperature (20～30°C). Remove the test card from its original packaging and use it immediately after opening. After taking out the required microwell reagent, immediately close the reagent bucket lid to prevent moisture. Using a micropipette, transfer 100 µL of the test solution into the microwell reagent, and mix thoroughly by slowly aspirating (2～3 times). Incubate at room temperature (20～30°C) for 3 min. After incubation, use a pipette to transfer 100 µL of the mixed solution and vertically dispense it into the sample well (S well), or use the disposable dropper provided in the kit to vertically and slowly add 3 drops of the mixed solution into the sample well (S well). Start timing when the liquid begins to flow. After a reaction time of 10 min, read the result immediately according to the schematic diagram. Results read at other times are invalid.