📝 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 square. Weigh 2.00±0.05 g of sample into a 15 mL centrifuge tube, add 6 mL of extraction solution, close the cap, vortex or manually shake up and down 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 Name | National Standard Limit (mg/kg) | Sample Solution (µL) + Extraction Solution (µL) | | --- | --- | --- | | Cabbage, Cucumber, Bitter Gourd, Chinese Cabbage, Cowpea, Kidney Bean, Spinach, Zucchini, Shanghai Bok Choy, Bok Choy, Eggplant, Radish, Tomato, Winter Melon, Leaf Lettuce, Lettuce, Garland Chrysanthemum, Chinese Broccoli, Soybean Sprouts, Lotus Root, Amaranth, Carrot, Hyacinth Bean, Mung Bean Sprouts, Luffa, Asparagus Lettuce, Broccoli, Water Spinach, Fennel, Malabar Spinach, Sweet Potato Leaves, Spring Greens, Choy Sum, Chayote, Bottle Gourd, Wuta Cai, Leaf Mustard, Water Bamboo, Sweet Peas, Root Mustard, Arrowhead, Purple Back Gynura, Jicama, Jack Bean, Burdock Root, Yellow Chives, Pea Shoots, Hairy Gourd, Potato, Endive, Chinese Onion, Chinese Toon, Goji Berry Leaves | 0.02 | No dilution required, it is the test solution | | Asparagus, Celery | 0.05 | 400 + 600 | | Strawberry | 0.3 |

Before testing, the samples should be brought to room temperature (20～30℃). 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, 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 as per the table below to obtain the test solution. Sample Name | National Standard Limit (mg/kg) | Sample Solution (µL) + Extraction Solution (µL) --- | --- | --- Cabbage, Cucumber, Bitter Gourd, Chinese Cabbage, Cowpea, Common Bean, Spinach, Zucchini, Shanghai Green, Bok Choy, Eggplant, Radish, Tomato, Winter Melon, Leaf Lettuce, Lettuce, Crown Daisy, Chinese Broccoli, Soybean Sprout, Lotus Root, Amaranth, Carrot, Hyacinth Bean, Mung Bean Sprout, Luffa, Asparagus Lettuce, Broccoli, Water Spinach, Fennel, Basella, Sweet Potato Leaf, Spring Leaf, Choy Sum, Chayote, Bottle Gourd, Wuta-Cai, Leaf Mustard, Water Bamboo, Sweet Pea, Root Mustard, Arrowhead, Purple-backed Begonia, Jicama, Sword Bean, Burdock, Leek Yellow, Pea Shoot, Hairy Gourd, Potato, Chicory, Chinese Onion, Chinese Toon, Wolfberry Tip | 0.02 | No dilution required; directly use as test solution Asparagus, Celery | 0.05 | 400+600 Strawberry | 0.3 | 67.5+932.5 Plum, Grape | 0.5 | 40+960 Mandarin, Orange, Apple, Pear, Lychee, Longan | 1 | 20+980 Kiwifruit, Banana, Orange, Lemon, Pomelo | 2 | 20+1980 Peach | 3 | 15+1985 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 should be completed within 5 minutes. When chopping spinach samples, the sample size should not be less than 0.5 cm. The sampling method refers to the "Measures for the Administration of Food Safety Sampling Inspection" (Order No. 15 of the General Administration, 2019), and the national standard limits refer to GB 2763.

🧪 Test Procedure

before the experiment, Read the instructions carefully before the experiment. Before use, bring the test card and the sample to be tested to room temperature. Remove the test card from the original packaging bag and use it immediately after opening. Use a pipette to draw 100 μL of the test liquid, and vertically and slowly add it to the sample well (S well), or use the disposable dropper provided in the kit to draw the test liquid and vertically and slowly add 3 drops to the sample well (S well). Start timing when the liquid flows, allow the reaction to proceed for 10 min, and read immediately.