SN/T 1133-2002 English PDFUS$719.00 · In stock
Delivery: <= 5 days. True-PDF full-copy in English will be manually translated and delivered via email. SN/T 1133-2002: The lasting the neomycin residual amount in the import and export of meat and meat inspection methods punching law Status: Obsolete
Basic dataStandard ID: SN/T 1133-2002 (SN/T1133-2002)Description (Translated English): The lasting the neomycin residual amount in the import and export of meat and meat inspection methods punching law Sector / Industry: Commodity Inspection Standard (Recommended) Classification of Chinese Standard: X22 Word Count Estimation: 18,155 Date of Issue: 2002-08-02 Date of Implementation: 2003-01-01 Issuing agency(ies): General Administration of Quality Supervision, Inspection and Quarantine of the People Republic of China Summary: This standard specifies the import and export of meat and meat products for lasting neomycin residues in sampling, sample preparation and punching method. This standard applies to import chicken lasting neomycin residue test. SN/T 1133-2002: The lasting the neomycin residual amount in the import and export of meat and meat inspection methods punching law---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. The lasting the neomycin residual amount in the import and export of meat and meat inspection methods punching law People's Republic of China entry and exit inspection and quarantine industry standards Import and export of meat and meat products Residue test method Punch method People's Republic The General Administration of Quality Supervision, Inspection and Quarantine issued ForewordThe measurement method in this standard is equivalent to the use of the long-term residual drug in the "Test Method for Residual Substances in Livestock and Aquatic Foods" of the Ministry of Health and Welfare of Japan. The retention test method has the same technical content as the original method, and has been edited and modified according to the specified format after verification. Appendix A of this standard is a normative appendix, and Appendix B is an informative appendix. This standard is proposed and managed by the National Certification and Accreditation Administration. This standard was drafted. Tianjin Entry-Exit Inspection and Quarantine Bureau of the People's Republic of China. The main drafters of this standard. Yuan Ersen, Chen Zihong, Tang Danzhou, Lin Anqing, Sun Wei. This standard is the first industry standard for entry-exit inspection and quarantine. Import and export of meat and meat products Residue test method Punch method range This standard specifies the methods for sampling, sample preparation and punching of the test for the retention of residualmycin in meat and meat products. This standard applies to the inspection of the amount of persistentmycin residues in chicken meat for import and export. 抽样 Sampling and sample preparation . Inspection lot No more than 2,500 pieces are used as an inspection lot. Goods in the same inspection lot should have the same characteristics, such as packaging, marking, origin, specifications and grades. . Sample size 1~25 1 26~100 5 101～250 10 251~500 15 501~1000 17 1001～2500 20 . Sampling method Randomly extract the number of samples according to 2.2, open one by one, and take at least one bag for each piece as the original sample. If there is no small package in each piece or If there is a small package, but the weight of each bag exceeds 2kg, you can use the sterilization tool to extract only no less than 100g sample in the extracted package. Take the original. The total amount of the original sample is not less than 2kg. After mixing, put it in a clean container, mark it, and send it to the laboratory in time. . Sample preparation A representative sample was taken from the original sample, and the edible portion was ground with a mincer and thoroughly mixed. Use the quartering method to shrink out Less than 500g as a sample. Load into a clean container, seal and mark. . Sample storage The sample was stored frozen below -18 °C. Note. During the sampling and sample preparation operations, the sample must be protected from contamination or changes in residue content. Determination method . Method summary After the sample is homogenized with water, the residual peptide in the sample is extracted with acetone. After the extract is concentrated, n-butanol and dilute hydrochloric acid are added. The pH value is adjusted with sodium hydroxide, concentrated to dryness under reduced pressure, and finally dissolved in methanol-phosphate buffer solution as a test solution. The antibacterial ring was produced by the action of the chlortetracycline residue and Bacillus subtilis, and was quantified by the standard curve method according to the size of the inhibition zone. . Reagents and materials Unless otherwise specified, the reagents used were of analytical grade and the water was distilled or deionized water. 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