📝 Before 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 in size. Weigh 2.00 ± 0.05 g of sample into a 15 mL centrifuge tube, then add 6 mL of extraction solution, cap the tube, vortex or manually shake vigorously for 1 min, and let stand for 5 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 Solution (µL) Grape | 0.3 | No dilution required; use directly as test solution Apple, Pear | 0.5 | 400 + 800 Strawberry, Blackberry | 1 | 200 + 1800 Kiwi | 2 | 200 + 1800 Blueberry | 3 | 65 + 1935 Head Cabbage | 0.2 | No dilution required; use directly as test solution Tomato | 0.5 | 1000 + 1000 Pepper | 0.5 | 650 + 1350 Cucumber | 0.5 | 400 + 1600 Snow Pea | 0.9 | 400 + 1600 Leaf Mustard, Radish Leaf | 4 | 50 + 1950 Note: The table above does not list all measurable samples. Applicability for samples not listed must be confirmed with our technical center. After sample preparation, spotting should be completed within 5 min. Sampling methods refer to the "Administrative Measures for Food Safety Sampling Inspection" (2019 Order No. 15 of the State Administration for Market Regulation). National standard limits refer to GB 2763.

Before testing, samples should be brought to room temperature (20–30°C). For fresh samples, wipe off any soil, then cut into fragments smaller than 1 cm in size. Weigh 2.00 ± 0.05 g of sample into a 15 mL centrifuge tube, add 6 mL of extraction solution, and close the cap. Vortex or manually shake the tube up and down for 1 min, then let it stand for 5 min to obtain the sample solution. According to the testing requirements, dilute and mix the sample solution as specified in the table below to obtain the test solution. | Sample Name | National Standard Limit (mg/kg) | Sample Solution (µL) + Extraction Solution (µL) | |-------------|--------------------------------|-----------------------------------------------| | Grape | 0.3 | No dilution required; use directly as test solution | | Apple, Pear | 0.5 | 400 + 800 | | Strawberry, Blackberry | 1 | 200 + 1800 | | Kiwi | 2 | 200 + 1800 | | Blueberry | 3 | 65 + 1935 | | Head Cabbage | 0.2 | No dilution required; use directly as test solution | | Tomato | 0.5 | 1000 + 1000 | | Pepper | 0.5 | 650 + 1350 | | Cucumber | 0.5 | 400 + 1600 | | Snow Pea | 0.9 | 400 + 1600 | | Leaf Mustard, Radish Leaf | 4 | 50 + 1950 | Note: The table above does not list all testable samples. The applicability of samples not listed should be confirmed with our technical center. After sample preparation is complete, spotting should be finished within 5 min. The sampling method refers to the "Administrative Measures for Food Safety Sampling Inspection" (2019 Order No. 15), and the national standard limits refer to GB 2763.

🧪 Test Procedure

Before the experiment, carefully read the operating instructions. Before use, allow the test card and microwell reagent to equilibrate to room temperature (20–30°C). Remove the test card from the original packaging, label it, and use immediately. After removing the required microwell reagent, immediately close the test strip barrel cap to prevent moisture absorption. Using a micropipette, take 200 µL of sample solution into the microwell reagent, slowly aspirate (2–3 times) to mix thoroughly with the reagent in the microwell. After incubation at room temperature (20–30°C) for 3 min, using a pipette, aspirate 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 aspirate the mixed solution and slowly add 3 drops vertically into the sample well (S well). Start timing when liquid begins to flow. React for 10 min, then immediately read the result.