📝 Before testing, samples should be restored to room temperature (20-30℃). For fresh samples, wipe off soil, and cut into pieces smaller than 1 cm². Weigh 2.00 ± 0.05 g of homogenized sample into a 15 mL centrifuge tube, then add 6 mL of extraction solution, cover the lid, vortex or manually shake up and down for 1 min, and let stand for 1 min to obtain the sample solution. According to test 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) | |-------------|--------------------------------|------------------------------------------------| | Eggplant | 0.2 | No dilution needed; directly used as test solution | | Cabbage | 0.5 | 450 + 550 | | Chinese cabbage, spinach, celery, bok choy, rape, chives, tomato, sweet pepper, stem lettuce | 1 | 120 + 880 | | Strawberry | 2 | 80 + 920 | | Chinese kale, flowering Chinese cabbage | 3 | 60 + 940 | | Lemon, kumquat, orange, tangerine, pomelo, bergamot, pineapple, papaya, apple, pear, hawthorn, grape, mango, kiwi | 5 | 20 + 980 | | Crown daisy | 7 | 20 + 980 | Note: The above table does not list all testable samples. The applicability of unlisted samples must be confirmed with our technical center. After sample preparation, spotting should be completed within 5 min. Sampling method refers to the "Measures for the Administration of Food Safety Sampling Inspection" (2019 Decree No. 15 of the State Administration for Market Regulation). National standard limits refer to GB 2763.

Before testing, samples should be restored to room temperature (20-30°C). For fresh samples, wipe off soil, cut into pieces smaller than 1 cm in size. Weigh 2.00±0.05 g of homogenized sample into a 15 mL centrifuge tube, then add 6 mL of extraction solution, cap the tube, vortex or manually shake up and down for 1 min, and let stand for 1 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) | |-------------|--------------------------------|------------------------------------------------| | Eggplant | 0.2 | No dilution required; use directly as test solution | | Cabbage (head) | 0.5 | 450 + 550 | | Chinese cabbage, spinach, celery, pak choi, rape, chives, tomato, sweet pepper, stem lettuce | 1 | 120 + 880 | | Strawberry | 2 | 80 + 920 | | Chinese kale, flowering Chinese cabbage | 3 | 60 + 940 | | Lemon, kumquat, orange, tangerine, pomelo, bergamot, pineapple, papaya, apple, pear, hawthorn, grape, mango, kiwi | 5 | 20 + 980 | | Crown daisy | 7 | 20 + 980 | Note: The table above does not list all detectable 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 references the "Measures for the Administration of Food Safety Sampling Inspection" (2019 Order No. 15 of the State Administration for Market Regulation), and national standard limits reference GB 2763.

🧪 Test Procedure

Before the experiment, carefully read the operating instructions. Before use, allow the test card and test solution to reach room temperature (20～30°C). Remove the test card from its original packaging, label it, and use immediately. Using a pipette, draw 100 μL of the test solution and slowly drip it vertically into the sample well (S well), or use the disposable dropper provided in the kit to slowly drip 3 drops vertically into the sample well (S well). Start timing when the liquid begins to flow. Allow to react for 10 min, then proceed immediately.