📝 Before testing, the sample should be returned to room temperature (20–30°C). For fresh samples, wipe off soil, then cut into fragments smaller than 1 cm in size. Weigh 2.00 ± 0.05 g of the 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 5 min to obtain the test solution. Sample Classification | Sample Name | National Standard Limit (mg/kg) Fruit | Apple, pear, grape, nectarine, apricot, strawberry, orange, peach, banana, dragon fruit | 0.02 Vegetable | Cucumber, green bean, cowpea, snow pea, cabbage, spinach, zucchini, carrot, celery, head cabbage, leaf lettuce, broccoli, chive, broccoli, pepper, eggplant, scallion | 0.02 Note: The table above does not list all testable samples. For the applicability of unlisted samples, confirmation with our technical center is required. After sample pretreatment, spotting should be completed within 5 min. Sampling method refers to the "Measures for the Administration of Food Safety Sampling Inspection" (2019 Order No. 15), and the national standard limit refers to GB 2763.

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 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 5 min, to obtain the test solution. Sample Classification Sample Name National Standard Limit (mg/kg) Fruits Apple, pear, grape, nectarine, apricot, strawberry, orange, peach (fuzzy), banana, dragon fruit 0.02 Vegetables Cucumber, green bean, cowpea, snow pea, Chinese cabbage, spinach, zucchini, carrot, celery, cabbage, leaf lettuce, broccoli, Chinese chive, broccoli, chili pepper, eggplant, scallion 0.02 Note: The above table does not list all testable samples. The applicability of unlisted samples must be confirmed with our technical center. After sample pretreatment is completed, spotting should be finished within 5 min. Sampling method refers to the "Measures for the Administration of Food Safety Sampling and Inspection" (2019 Order No. 15 of the State Administration), and national standard limits refer to GB 2763.

🧪 Test Procedure

Before the experiment, please read the operating instructions carefully. Before use, allow the test cassette and the sample to equilibrate to room temperature (20～25°C). Remove the test cassette from the original packaging, open it, mark it, and use immediately. Using a pipette, aspirate 100 μL of the sample solution and add it vertically and slowly into the sample well (S well), or use the disposable dropper provided in the kit to aspirate the sample solution and add 3 drops vertically and slowly into the sample well (S well). Start timing when the liquid flows. React for 5 min. Immediately interpret the result according to the schematic diagram. Interpretations made at other times are invalid.