GB 23200.74-2016 National food safety standards— Determination of validamycin residue in foods Liquid chromatography - mass spectrometry (English Version)
National Health Commission of the People's Republic of China
Latest
GB 23200.74-2016
Scope
This standard specifies the liquid chromatography-mass spectrometry/mass spectrometry detection method for Jinggangmycin residues in food. This standard is applicable to the detection and confirmation of Jinggangmycin residues in rice, cabbage, onion, carrot, tomato, cucumber, spinach, fungus, pear lemon, almond, tea, pork, pig liver, tilapia, shrimp, and others Food can be implemented by reference.
GB 23200.74-2016 Referenced Document
GB 2763 National Food Safety Standard Maximum Residue Limits of Pesticides in Food*, 2021-03-03 Update
GB/T 6682 Water for analytical laboratory use.Specification and test methods
GB 23200.74-2016 history
2016GB 23200.74-2016 National food safety standards— Determination of validamycin residue in foods Liquid chromatography - mass spectrometry