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| SN/T 1977-2007 | English | 519 |
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Determination of fenpyroximate residues in fruit and vegetable for import and export. HPLC method
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SN/T 1977-2007
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Basic data | Standard ID | SN/T 1977-2007 (SN/T1977-2007) | | Description (Translated English) | Determination of fenpyroximate residues in fruit and vegetable for import and export. HPLC method | | Sector / Industry | Commodity Inspection Standard (Recommended) | | Classification of Chinese Standard | X04 | | Classification of International Standard | 67.050 | | Word Count Estimation | 13,181 | | 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, vegetables Fenpyroximate residues HPLC method. This standard applies to hair citrus, cabbage Fenpyroximate residues detected. | SN/T 1977-2007: Determination of fenpyroximate residues in fruit and vegetable for import and export. HPLC method
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Determination of fenpyroximate residues in fruit and vegetable for import and export.HPLC method
Exit inspection and quarantine industry standard book People's Republic of China
Import and export of fruits and vegetables FENPYROXIMATE Residues
HPLC detection method
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 by the People's Republic of China Anhui CIQ is responsible for drafting.
The main drafters of this standard. screen Zheng Sheng spin, Huyan Yun, Zhang Lei, SUN Hao, Zhu Xu dream.
This standard is the first release of the entry-exit inspection and quarantine industry standards.
Import and export of fruits and vegetables FENPYROXIMATE Residues
HPLC detection method
1 Scope
This standard specifies the HPLC method fruits, vegetables FENPYROXIMATE residues.
This standard applies to citrus, cabbage FENPYROXIMATE residues detected.
2 Method summary
Samples extracted with methanol, n-hexane was back-extracted neutral alumina column purification to UV detector with high performance liquid chromatography detection, external standard
Statutory amount.
3 Reagents and materials
Unless otherwise indicated, all reagents were of analytical grade, double distilled water.
3.1 Methanol. chromatographically pure.
3.2 hexane. chromatographically pure.
3.3 ethyl acetate. chromatography.
3.4 over anhydrous sodium. 650 ℃ burning 4h, cooled in a desiccator to room temperature and stored in a sealed bottle for use.
3.5 NaCl. 10%.
3.6 FENPYROXIMATE standards (Fenpyroximate, CAS.NO. 111812-58-9). purity greater than or equal to 99%.
3.7 FENPYROXIMATE standard stock solution. accurately weighed amount FENPYROXIMATE standard (3.6), formulated with acetonitrile to a concentration of 100μg/mL standard
Stock solution. Needed with acetonitrile diluted to the appropriate concentration of the working standard solution.
3.8 neutral alumina SPE. 1000mg, 3mL.
4 instruments and equipment
4.1 high performance liquid chromatography with UV detection.
4.2 homogenizer. 5000r/min.
4.3 Centrifuge. 4000r/min.
4.4 rotary evaporator.
4.5 nitrogen blowing instrument.
4.6 Vortex device.
5 Sample Preparation and Storage
5.1 Sample Preparation
Take representative samples of about 500g, whichever is the edible part of a large sample of individuals must first chopped into uniform high-speed organization stamp mill crushed, loaded
Into a clean container, sealed, marked and labeled.
5.2 Sample preservation
Samples stored at 0 ℃ ~ 4 ℃. In the sample preparation procedure, it should prevent sample contamination or the occurrence of the change of residue content.
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