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SN/T 0526-2015Determination of piperonyl butoxide residues in foodstuffs for export. LC-MS/MS method (English PDF)

出口食品中增效醚残留量的检测方法液相色谱-质谱/质谱法

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Issued by

General Administration of Customs

Level / Type

National · Recommended

Issue date

September 2, 2015

Implementation date

April 1, 2016

Scope

SN/T 0526-2015 is the English-translated version of 出口食品中增效醚残留量的检测方法液相色谱-质谱/质谱法.

SN/T 0526-2015 — This standard specifies the sample preparation method and liquid chromatography-mass spectrometry/mass spectrometry method for the increase of ether residue in food.

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Document preview — SN/T 0526-2015

National Standard of the People's Republic of China

Classification: X 04
Replacing: SN 0526-1996

Issued by: General Administration of Customs

What this standard covers1
Document data2

What this standard covers

This standard specifies the sample preparation method and liquid chromatography-mass spectrometry/mass spectrometry method for the increase of ether residue in food. This standard applies to pork, chicken, bovine, bovine fat, eggs, milk, citrus, soybeans, peanuts, garlic, potatoes, spinach, celery, wheat, rice, barley, sesame and other food Determination of liquid chromatography - mass spectrometry/mass spectrometry.

Document data

Chinese classification (CCS): X04.

Estimated length of the Chinese original: 20,223 words.

Supersedes the earlier edition SN 0526-1996.

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 13 pages — is available in the English PDF.

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