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SN/T 1976-2007: Determination of azoxystrobin residues in fruit and vegetable for import and export. GC method
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SN/T 1976-2007 | English | 419 |
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Determination of azoxystrobin residues in fruit and vegetable for import and export. GC method
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SN/T 1976-2007
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Basic data | Standard ID | SN/T 1976-2007 (SN/T1976-2007) | | Description (Translated English) | Determination of azoxystrobin residues in fruit and vegetable for import and export. GC method | | Sector / Industry | Commodity Inspection Standard (Recommended) | | Classification of Chinese Standard | X04 | | Classification of International Standard | 67.050 | | Word Count Estimation | 13,152 | | Date of Issue | 2007-08-06 | | Date of Implementation | 2008-03-01 | | Regulation (derived from) | National-accreditation-Science [2011] 63 | | Issuing agency(ies) | General Administration of Customs | | Summary | This standard specifies the fruits and vegetables azoxystrobin residues by gas chromatographic method. This standard applies to apples, grapes, citrus, cabbage, tomatoes, potatoes, broccoli azoxystrobin residues. | SN/T 1976-2007: Determination of azoxystrobin residues in fruit and vegetable for import and export. GC method
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Determination of azoxystrobin residues in fruit and vegetable for import and export.GC method
Exit inspection and quarantine industry standard book People's Republic of China
Import and export of fruits and vegetables Azoxystrobin Residues
Detection methods Gas Chromatography
Posted 2007-08-06
2008-03-01 implementation
People's Republic of China
The State Administration of Quality Supervision, Inspection and Quarantine released
Foreword
Appendix A of this standard is an informative annex.
This standard is proposed and managed by the National Certification and Accreditation Administration Committee.
This standard was drafted. People's Republic of China Qinghai Exit Inspection and Quarantine, Food Science and Engineering College of Gansu Agricultural University, China
Exit Inspection and Quarantine of the People's Republic of Liaoning.
The main drafters of this standard. thin Hyperion, Sun Jie, Yang Bi, Li communication, Wang Hongwei.
This standard is the first release of the entry-exit inspection and quarantine industry standards.
Import and export of fruits and vegetables Azoxystrobin Residues
Detection methods Gas Chromatography
1 Scope
This standard specifies the gas chromatographic determination of fruits and vegetables azoxystrobin residues.
This standard applies to apples, grapes, citrus, cabbage, tomatoes, potatoes, broccoli azoxystrobin determination of the ester residues.
2 Method summary
Specimens with ethyl acetate + cyclohexane (1 + 1) mixed solvent extraction, with nitrogen and phosphorus detector equipped with a gas chromatograph, external standard method
Quantified.
3 Reagents and materials
Unless otherwise specified, the reagents were of analytical grade, redistilled before use of organic solvents.
3.1 acetone.
3.2 cyclohexane.
3.3 ethyl acetate.
3.4 sodium chloride.
3.5 over anhydrous sodium sulfate. Before use at 650 ℃ burning 4h, placed in a desiccator.
3.6 Azoxystrobin standards. purity of greater than or equal to 99%.
3.7 standard stock solution. accurately weighed amount of azoxystrobin standard (accurate to 0.1mg), formulated with acetone to a concentration of 1mg/mL
Standard stock solution. The solution was stored at -18 ℃ refrigerator.
3.8 standard solution. then cyclohexane + ethyl acetate (1 + 1) diluted as necessary to apply the standard working solution concentration of the solution
Stored in 0 ℃ ~ 4 ℃ refrigerator.
4 instruments and equipment
4.1 Gas chromatograph with NPD.
4.2 organization stamp mill. speed of not less than 20000r/min.
4.3 rotary evaporator.
4.4 Centrifuge. maximum speed 5000r/min.
4.5 heart-shaped bottle. 100mL.
4.6 plug tube. 80mL.
5 Sample Preparation and Storage
5.1 Sample Preparation
Take representative samples of about 500g, which the edible portion (not available with water) chopped, with a stamp mill to sample processed into a paste, mix,
Into a clean container, sealed and labeled.
5.2 Sample preservation
The sample was stored at 0 ℃ ~ 4 ℃. In the sampling and sample preparation operation, should prevent sample contamination or the occurrence of residual content
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