📝 1. Prior to testing, samples should be restored to room temperature (20–30°C). For fresh samples, wipe off soil, cut into fragments smaller than 1 cm². 2. Weigh 2.00 ± 0.05 g of sample into a 15 mL centrifuge tube, add 6 mL of extraction solution, cap the tube, vortex or manually shake vigorously for 1 min, and 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 Name | National Standard Limit (mg/kg) | Sample Solution (µL) + Extraction Solution (µL) | |-------------|--------------------------------|------------------------------------------------| | Ginger, Potato, Sweet Potato | 0.02 | No dilution required; use as test solution | | Snow Pea, Onion | 0.05 | 500 + 500 | | Carrot | 0.08 | 300 + 700 | | Radish | 0.2 | 130 + 870 | | Eggplant, Cucumber, Zucchini, Hairy Gourd, Winter Melon, Pumpkin, Plum, Watermelon | 0.3 | 80 + 920 | | Pear, Pomegranate | 0.4 | 55 + 945 | | Luffa, Mandarin, Orange, Lemon, Pomelo | 0.5 | 40 + 960 | | Chili Pepper, Tomato | 0.6 | 35 + 965 | | Kidney Bean, Hyacinth Bean, Jack Bean | 0.8 | 25 + 975 | | Sweet Pepper, Cowpea, Stem of Stem Lettuce, Nectarine, Fresh Jujube, Blueberry, Grape, Strawberry, Mango, Papaya, Melon | 1 | 20 + 980 | | Longan, Lychee | | 30 + 970 | | Green Onion, Head Cabbage, Cauliflower, Broccoli, Bitter Gourd, Apple, Hawthorn, Peach, Dragon Fruit | 2 | 20 + 1980 | | Edamame | | 20 + 980 | | Choy Sum, Okra, Banana | 3 | 15 + 1985 | For the following samples, first dilute 20 µL of sample solution with 980 µL of extraction solution, then further dilute according to the table below to obtain the test solution. | Sample Name | National Standard Limit (mg/kg) | Dilution (µL of first dilution + µL extraction solution) | |-------------|--------------------------------|--------------------------------------------------------| | Chinese Kale, Celtuce, Kiwifruit | 5 | 200 + 800 | | Celery | 7 | 150 + 850 | | Water Spinach, Leaf Mustard | 10 | 100 + 900 | | Watercress | 15 | 70 + 930 | | Spinach, Bok Choy, Baby Bok Choy, Amaranth, Garland Chrysanthemum, Endive, Napa Cabbage, Leaf Lettuce | 20 | 50 + 950 | | Stem of Stem Lettuce (leaves) | 30 | 35 + 965 | Note: The table above does not list all measurable samples. The applicability of unlisted samples must be confirmed with our Technical Center. Sampling methods refer to the "Administrative Measures for Food Safety Sampling Inspection" (Order No. 15 of the State Administration for Market Regulation, 2019). National standard limits refer to GB 2763.

Before testing, samples should be brought to room temperature. Fruit-type samples (e.g., tomato, cucumber, etc.) need to be peeled and homogenized. Weigh 2.00±0.05 g of sample into a 15 mL polystyrene centrifuge tube, then add 3 mL of extraction solution, cap the tube, vortex using a vortex mixer or manually shake up and down for 1 min, let stand for 1 min, to obtain the test solution. Note: After sample pretreatment, spotting should be completed within 5 min.

🧪 Test Procedure

1. Before the experiment, carefully read the instructions. Before use, allow the test card and sample to reach room temperature. 2. Remove the test card from its original packaging, use it within 60 min after opening, label it, and use immediately. 3. Using a pipette, draw 100 μL of the test solution and slowly drip it vertically into the sample well (S well), or use the disposable dropper provided in the kit to slowly drip 3 drops vertically into the sample well (S well). 4. Start timing when the liquid begins to flow. Allow to react for 10 min, then proceed immediately.