📝 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 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 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) Grape | 0.3 | No dilution needed; use as test solution Apple, Pear | 0.5 | 400 + 800 Strawberry, Blackberry | 1 | 200 + 1800 Kiwifruit | 2 | 200 + 1800 Blueberry | 3 | 65 + 1935 Cabbage | 0.2 | No dilution needed; use as test solution Tomato | 0.5 | 1000 + 1000 Pepper | 0.5 | 650 + 1350 Cucumber | 0.5 | 400 + 1600 Snow pea | 0.9 | 400 + 1600 Leaf mustard, Radish leaf | 4 | 50 + 1950 Note: The table above does not list all measurable samples. The applicability of unlisted samples must be confirmed with our technical center. After sample pretreatment is completed, spotting must be finished within 5 min. Sampling method refers to the "Measures for the Management of Food Safety Sampling and Inspection" (2019 Order No. 15 of the State Administration), and 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 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, and let stand for 5 min to obtain the sample solution. According to 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) | |-------------|--------------------------------|------------------------------------------------| | Grape | 0.3 | No dilution needed, use directly as test solution | | Apple, Pear | 0.5 | 400+800 | | Strawberry, Blackberry | 1 | 200+1800 | | Kiwifruit | 2 | 200+1800 | | Blueberry | 3 | 65+1935 | | Head Cabbage | 0.2 | No dilution needed, use directly as test solution | | Tomato | 0.5 | 1000+1000 | | Chili Pepper | 0.5 | 650+1350 | | Cucumber | 0.5 | 400+1600 | | Garden Pea | 0.9 | 400+1600 | | Leaf Mustard, Radish Leaf | 4 | 50+1950 | 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 is completed, sample application should be finished within 5 min. Sampling method refers 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

Please read the operating instructions carefully before starting the experiment. Allow the test card and microwell reagents to return to room temperature (20–30°C) before use. Remove the test card from its original packaging, label it, and use it immediately. After removing the required microwell reagents, immediately close the test strip container lid to prevent moisture. Using a micropipette, add 200 µL of test solution to the microwell reagent and mix thoroughly by slowly pipetting (2–3 times). Incubate at room temperature (20–30°C) for 3 min, then using a pipette, vertically add 100 µL of the mixed solution into the sample well (S well), or use the disposable dropper provided in the kit to slowly and vertically add 3 drops of the mixed solution into the sample well (S well). Start timing when the liquid begins to flow. Allow to react for 10 min, then immediately proceed.