SN/T 0697-2014 English PDF

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SN/T 0697-2014: Determination of oxamyl residue in meat and meat product for export
Status: Valid

SN/T 0697: Historical versions

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
SN/T 0697-2014	629	Add to Cart	5 days	Determination of oxamyl residue in meat and meat product for export	Valid
SN 0697-1997	559	Add to Cart	4 days	Method for the determination of oxamyl residues in meats and meat products for export. Liquid chromatographic method	Obsolete

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GB/T 9959.1   SB/T 10381   SB/T 10294   SN/T 0568   SN/T 0692   SN/T 0706   

Basic data

Standard ID: SN/T 0697-2014 (SN/T0697-2014)
Description (Translated English): Determination of oxamyl residue in meat and meat product for export
Sector / Industry: Commodity Inspection Standard (Recommended)
Classification of Chinese Standard: X22
Classification of International Standard: 67.120
Word Count Estimation: 24,217
Date of Issue: 12/1/2014
Date of Implementation: 5/1/2015
Older Standard (superseded by this standard): SN 0697-1997
Quoted Standard: GB/T 6682
Regulation (derived from): State-Quality-Inspection-accreditation [2014] 614
Issuing agency(ies): General Administration of Customs
Summary: This standard specifies the export of meat and meat products OXAMYL Determination of Residual liquid chromatography - mass spectrometry/mass spectrometry and HPLC methods. This standard applies to export pork, beef, mutton, chicken, sausage in oxamyl resi

SN/T 0697-2014: Determination of oxamyl residue in meat and meat product for export

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Determination of oxamyl residue in meat and meat product for export People's Republic of China Entry-Exit Inspection and Quarantine Industry Standard Replace SN 0697-1997 Determination of the amount of chlorpyrifos residues in exported meat and meat products Released on.2014-11-19 2015-05-01 implementation People's Republic The General Administration of Quality Supervision, Inspection and Quarantine issued

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard replaces SN 0697-1997 "Test Method for Killing Residues in Exported Meat and Meat Products". Compared with SN 0697-1997, the main technical changes of this standard are as follows. ---Modified the name of the standard; --- Added liquid chromatography-mass spectrometry/mass spectrometry; --- Increased the scope of application of the method. Please note that some of the contents of this document may involve patents. The issuing organization of this document is not responsible for identifying these patents. This standard is proposed and managed by the National Certification and Accreditation Administration. This standard was drafted. China Academy of Inspection and Quarantine, Beijing Inspection and Quarantine Technology Center. The main drafters of this standard. Ling Yun, Lin Yuanhui, Chu Xiaogang, Yang Minli, Fang Shuzheng, Sun Li, Guo Haonan, Hao Jing. The previous versions of the standards replaced by this standard are. ---SN 0697-1997. Determination of the amount of chlorpyrifos residues in exported meat and meat products

1 Scope

This standard specifies the determination of the killer residues in exported meat and meat products by liquid chromatography-mass spectrometry/HPLC and HPLC. method. This standard applies to the determination of the amount of chlorpyrifos residues in pork, beef, lamb, chicken, and sausage.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article. Pieces. For undated references, the latest edition (including all amendments) applies to this document. GB/T 6682 Analytical laboratory water specifications and test methods

3 Preparation and preservation of samples

3.1 Sample preparation Take about 1kg of representative sample, take the edible part, mash it evenly through the masher, put it into a clean container, seal and mark it. 3.2 Sample storage The sample was stored at -18 ° C in cold storage. Samples should be protected from contamination or residue levels during sampling and sample preparation operations. Variety. First method liquid chromatography-mass spectrometry/mass spectrometry

4 method summary

The sample was extracted with acetonitrile, purified by N-propyl ethylenediamine (PSA) solid phase extraction column, and determined by liquid chromatography-mass spectrometry/mass spectrometry. Quantitative.

5 reagents and materials

Unless otherwise specified, the reagents are of analytical grade and the water is the first grade water according to GB/T 6682. 5.1 Acetonitrile. 5.2 Methanol. Chromatographically pure. 5.3 Dichloromethane. 5.4 Ammonium acetate. purity greater than or equal to 98%. 5.5 anhydrous sodium sulfate. 650 ° C burning for 4h, naturally cooled and stored in a sealed bottle for use. 5.6 Methanol-dichloromethane (5 95, by volume). 5 mL of methanol (5.2) and 95 mL of dichloromethane (5.3) were mixed and shaken well. ......

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