📝 Before testing, the sample should be restored 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 solution, cap the tube, vortex or shake manually 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 as per the table below to obtain the test solution. | Sample Name | National Standard Limit (mg/kg) | Sample Solution (μL) + Extraction Solution (μL) | |--------------|-------------------------------|------------------------------------------------| | Banana | 0.05 | No dilution, use directly as test solution | | Onion | 0.1 | 500 + 500 | | Chinese cabbage, Carrot | 0.2 | 250 + 750 | | Rape, Bok choy, Apple, Pear, Potato, Strawberry, Ginger, Peach | 0.5 | 100 + 900 | | Cabbage, Leek, Cucumber, Orange, Chili pepper, Zucchini, Bitter gourd, Water spinach | 1 | 50 + 950 | | Scallion, Legume vegetables, Kiwifruit | 2 | 25 + 975 | | Okra | 3 | 17 + 983 | | Celery, Spinach | 5 | 10 + 990 | | Amaranth | 10 | 5 + 995 | Note: The table above does not list all measurable samples. For unlisted samples, suitability must be confirmed with our technical center. After sample preparation is completed, spotting should be finished within 5 min. The sampling method refers to the "Administrative Measures for Food Safety Sampling Inspection" (2019 State Administration Order No. 15), and the national standard limits refer to GB 2763.

Before testing, samples should be restored 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 up and down for 1 min, and let stand for 5 min to obtain the sample solution. According to the 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) Banana | 0.05 | No dilution required, use as test solution Onion | 0.1 | 500 + 500 Chinese cabbage, Carrot | 0.2 | 250 + 750 Rape, Bok choy, Apple, Pear, Potato, Strawberry, Ginger, Peach | 0.5 | 100 + 900 Cabbage, Leek, Cucumber, Orange, Chili pepper, Zucchini, Bitter gourd, Water spinach | 1 | 50 + 950 Green onion, Legume vegetables, Kiwifruit | 2 | 25 + 975 Okra | 3 | 17 + 983 Celery, Spinach | 5 | 10 + 990 Amaranth | 10 | 5 + 995 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, spotting must 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), and national standard limits refer to GB 2763.

🧪 Test Procedure

before the experiment, Read the instructions carefully before the experiment. Before use, equilibrate the test card and the test sample to room temperature. Remove the test card from its original packaging and use it immediately after opening. Using a pipette, transfer 100 μL of the test solution and vertically and slowly dispense it into the sample well (S well), or use the disposable dropper provided in the kit to vertically and slowly add 3 drops of the test solution into the sample well (S well). Start timing when the liquid begins to flow. After a reaction time of 10 min, immediately read the result.