📝 Prior to testing, samples should be brought to room temperature (20–30°C). Take a fresh sample, wipe off any soil, and cut into pieces smaller than 1 cm on each side. Weigh 2.00±0.05 g of the sample into a 15 mL centrifuge tube, add 6 mL of extraction solution, cap the tube, vortex or shake manually up and down for 1 min, and let stand for 1 min to obtain the sample solution. According to the 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) Vegetables | Snap beans, cowpeas, vegetable soybeans | 0.01 | No dilution needed; it is the test solution Celery | 0.04 | 200 + 800 Eggplant, green chili pepper | 0.05 | 150 + 850 White radish, carrot, ginger, cauliflower, broccoli | 0.2 | 35 + 965 Cabbage, garlic | 0.5 | 17.5 + 982.5 Tomato | 1 | 20 + 1980 Chinese cabbage, leaf lettuce, Shanghai bok choy | 2 | 5 + 1995 Asparagus lettuce, spinach, leaf lettuce, crown daisy | | 8 + 1992 Fruits | Banana | 0.02 | 290 + 710 Mango | 0.04 | 200 + 800 Lemon | 0.07 | 125 + 875 Kumquat | | 100 + 900 Winter jujube | 0.2 | 35 + 965 Apple | 0.4 | 20 + 980 Orange, tangerine | 0.5 | 30 + 1970 Grape | 0.7 | 30 + 1970 Pear | 2 | 10 + 1990 Note: The table above does not list all measurable samples. The applicability of samples not listed must be confirmed with our Technical Center. After sample preparation is complete, spotting must be finished within 5 minutes. The sampling method refers to the "Measures for the Administration of Food Safety Sampling and Inspection" (2019 Order No. 15 of the State Administration for Market Regulation), and the national standard limits refer to GB 2763—2026.

Before testing, the sample should be brought to room temperature (20–30°C). Take a fresh sample, wipe off soil, and cut into pieces smaller than 1 cm squares. 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, and let stand for 1 min to obtain the sample solution. According to testing requirements, dilute according to the table below to obtain the test solution. Sample Category | Sample Name | National Standard Limit (mg/kg) | Sample Solution (µL) + Extraction Solution (µL) --- | --- | --- | --- Vegetables | Green beans, cowpeas, vegetable soybeans | 0.01 | No dilution required, use directly as test solution | Celery | 0.04 | 200 + 800 | Eggplant, green chili peppers | 0.05 | 150 + 850 | White radish, carrot, ginger, cauliflower, broccoli | 0.2 | 35 + 965 | Cabbage, garlic | 0.5 | 17.5 + 982.5 | Tomato | 1 | 20 + 1980 | Chinese cabbage, leaf lettuce, Shanghai green cabbage | 2 | 5 + 1995 | Asparagus lettuce, spinach, leaf lettuce, crown daisy | | 8 + 1992 Fruits | Banana | 0.02 | 290 + 710 | Mango | 0.04 | 200 + 800 | Lemon | 0.07 | 125 + 875 | Kumquat | | 100 + 900 | Winter jujube | 0.2 | 35 + 965 | Apple | 0.4 | 20 + 980 | Orange, tangerine | 0.5 | 30 + 1970 | Grape | 0.7 | 30 + 1970 | Pear | 2

🧪 Test Procedure

Before testing,, Please Firstread the operating instructions carefully. Prior to testing, samples should be restored to room temperature (20–30°C). Take fresh samples, wipe off soil, and 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 solution, close the lid, vortex or manually shake up and down for 1 min, then let stand for 1 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) | |----------------|-------------|--------------------------------|------------------------------------------------| | Vegetables | Green beans, Cowpea, Vegetable soybean | 0.01 | No dilution needed; use as test solution | | | Celery | 0.04 | 200 + 800 | | | Eggplant, Green chili pepper | 0.05 | 150 + 850 | | | White radish, Carrot, Ginger, Cauliflower, Broccoli | 0.2 | 35 + 965 | | | Head cabbage, Garlic | 0.5 | 17.5 + 982.5 | | | Tomato | 1 | 20 + 1980 | | | Chinese cabbage, Leaf lettuce, Shanghai green cabbage | 2 | 5 + 1995 | | | Asparagus lettuce, Spinach, Leaf lettuce, Crown daisy | – | 8 + 1992 | | Fruits | Banana | 0.02 | 290 + 710 | | | Mango | 0.04 | 200 + 800 | | | Lemon | 0.07 | 125 + 875 | | | Kumquat | – | 100 + 900 | | | Winter jujube | 0.2 | 35 + 965 | | | Apple | 0.4 | 20 + 980 | | | Orange, Tangerine | 0.5 | 30 + 1970 | | | Grape | 0.7 | 30 + 1970 | | | Pear | 2 | 10 + 1990 | Note: The above table does not list all measurable 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 refers to the "Administrative Measures for Food Safety Sampling Inspection" (2019 Order No. 15 of the State Administration for Market Regulation), and the national standard limits refer to GB 2763—2026.