📝 Before testing, samples should be returned to room temperature (20–30°C). Take fresh samples, wipe off soil, and cut into pieces 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, close the lid, vortex or manually shake vigorously 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) | |----------------|-------------|--------------------------------|------------------------------------------------| | Vegetables | Cabbage, Cauliflower, Broccoli, Chinese Kale, Flowering Chinese Cabbage, Leek, Onion, Scallion, Garlic, Garlic Scape, Spinach, Celery, Chinese Cabbage, Pak Choi, Baby Bok Choy, Crown Daisy, Lettuce, Leaf Lettuce, Leaf Mustard, Cucumber, Zucchini, Winter Melon, Eggplant, Tomato, Pepper, Green Bean, Cowpea, Snow Pea, Asparagus, Radish, Carrot, Ginger, Potato, Sweet Potato, Water Bamboo, Lotus Root, Mung Bean Sprout, Soybean Sprout | 0.05 | 200 + 800 | | Fruits | Mandarin, Orange, Apple, Lychee | 0.2 | 50 + 950 | Note: The table above does not list all testable samples. For samples not listed, applicability 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 and Management Measures" (2019 Decree No. 15 of the State Administration), and national standard limits refer to GB 2763-2021.

Before testing, samples should be brought to room temperature (20–30 °C). For fresh samples, wipe off soil, then cut into pieces 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 liquid, close the cap, vortex or manually shake up and down for 1 min, then let stand for 5 min to obtain the sample liquid. According to testing requirements, dilute as per the table below to obtain the test liquid. | Sample Category | Sample Name | National Standard Limit (mg/kg) | Sample Liquid (μL) + Extraction Liquid (μL) | |----------------|-------------|--------------------------------|--------------------------------------------| | Vegetables | Cabbage, cauliflower, broccoli, Chinese kale, choy sum, Chinese chives, onion, scallion, garlic, garlic scape, spinach, celery, Chinese cabbage, bok choy, Shanghai bok choy, crown daisy, lettuce, leaf lettuce, leaf mustard, cucumber, zucchini, winter melon, eggplant, tomato, pepper, snap bean, cowpea, snow pea, asparagus, radish, carrot, ginger, potato, sweet potato, water bamboo, lotus root, mung bean sprout, soybean sprout | 0.05 | 200 + 800 | | Fruits | Mandarin, orange, apple, litchi | 0.2 | 50 + 950 | Note: The table does not list all testable samples. For samples not listed, please confirm applicability with our technical center. After sample preparation, spotting should be completed within 5 min. Sampling method reference: "Measures for the Administration of Food Safety Sampling Inspection" (2019 Order No. 15 of the State Administration). National standard limit reference: GB 2763-2021.

🧪 Test Procedure

before the experiment, Before the experiment, please read the instructions carefully. Before use, bring the test strip and microwell reagent to room temperature (20–30°C). Remove the test strip 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. Use a micropipette to take 100 µL of the test 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, use a pipette to draw 100 µL of the mixed solution and vertically drop it into the sample well (S well), or use the disposable dropper provided in the kit to draw the mixed solution and slowly add 3 drops vertically into the sample well (S well). Start timing when the liquid begins to flow. React for 5 min, then proceed immediately.