📝 Before testing, samples should be restored to room temperature (20～30 ℃). Take fresh sample, wipe off soil, and cut into pieces smaller than 1 cm square. Weigh 2.00±0.05 g sample into a 15mL centrifuge tube, then add 6mL extraction solution, cap, vortex or manually shake for 1 min, and let stand for 5 min to obtain sample solution. According to detection requirements, dilute as per the table below to obtain test solution. Sample Category | Sample Name | National Standard Limit (mg/kg) | Sample Solution (µL) + Extraction Solution (µL) Fruit | Grape | 5 | 20+980 Fruit | Strawberry | 10 | 8+992 Vegetable | Tomato, Cucumber | 2 | 50+950 Vegetable | Garlic Scape | 3 | 35+965 Vegetable | Leek, Eggplant, Pepper, Cauliflower, Stem Lettuce | 5 | 20+980 Vegetable | Scallion | 7 | 15+985 Vegetable | Spinach | 10 | 10+990 Note: The above table does not list all testable samples. The applicability of unlisted samples needs to be confirmed with our technical center. After sample pre-treatment, spotting should be completed within 5 min. Sampling method refers to the "Measures for the Administration of Food Safety Sampling Inspection" (Order No. 15 of the State Administration in 2019), and the national standard limit refers to GB2763.

Before testing, the sample should be restored to room temperature (20–30 ℃). Take a fresh sample, 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 test 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) | |----------------|-------------|-------------------------------|------------------------------------------------| | Fruit | Grape | 5 | 20 + 980 | | | Strawberry | 10 | 8 + 992 | | Vegetable | Tomato, Cucumber | 2 | 50 + 950 | | | Garlic Scape | 3 | 35 + 965 | | | Leek, Eggplant, Chili, Cauliflower, Stem Lettuce | 5 | 20 + 980 | | | Green Onion | 7 | 15 + 985 | | | Spinach | 10 | 10 + 990 | Note: The table above does not list all measurable samples. The applicability of unlisted samples must be confirmed with our Technology Center. After sample preparation, spot application should be completed within 5 min. Sampling methods refer to the "Measures for the Administration of Food Safety Sampling and Inspection" (Order No. 15 of the State Administration for Market Regulation, 2019). National standard limits refer to GB 2763.

🧪 Test Procedure

before the experiment, Please read the instructions carefully before starting the experiment. Allow the test card and test sample to return to room temperature before use. Remove the test card from its original packaging and use it immediately after opening. Using a pipette, slowly and vertically add 100 μL of test solution into the sample well (S well), or use the disposable dropper provided in the kit to slowly and vertically add 3 drops of test solution into the sample well (S well). Start timing when the liquid begins to flow. Allow to react for 10 min, then immediately proceed.