固定液：6%氰丙苯基94%甲基聚硅氧烷
性：中等
zui高使用溫度280℃/300℃

規(guī)格：30m*0.25mm*0.25um

型號：OV-1301

應(yīng)用：GB 23200.60-2016 食品中炔草酯殘留量的檢測方法

本標準規(guī)定了食品中炔草酯殘留量檢測的氣相色譜測定和氣相色譜-質(zhì)譜確證的方法。

本標準適用于蘆筍、土豆、蔥、梨、桃、玉米、蕎麥、茶葉、食醋、蜂蜜、核桃仁、兔肉、雞肝、蝦仁、雞肉中炔草酯殘留量的檢測，其它食品可參照執(zhí)行。

食品中炔草酯殘留檢測毛細管柱 測試譜圖：


Determination of acetylene ester residues in foods
Determination of acetylene ester residues in foods Capillary column Details:

Fixative: 6% cyanopropyl 94% methylpolysiloxane
Polarity: Medium
Zui high use temperature 280 ° C / 300 ° C
Specification: 30m*0.25mm*0.25um
Model: OV-1301
Application: GB 23200.60-2016 Method for detecting residues of clodinafop in foods


Method for detecting residues of clodinafop in foods for import and export Foods Method for detecting residues of clodinafop in imported and exported foods SN/T 2433-2010
This standard specifies the method for the determination of acetylene ester residues in imported and exported foods by gas chromatography and gas chromatography-mass spectrometry.
This standard applies to the detection of residues of acetylene ester in asparagus, potatoes, onions, pears, peaches, corn, buckwheat, tea, vinegar, honey, walnuts, rabbit meat, chicken liver, shrimp, and chicken.

GB 23200.60-2016 National Food Safety Standard Method for the determination of residues of clodinafop in foods
This standard specifies the method for the determination of acetylene ester residues in food by gas chromatography and gas chromatography-mass spectrometry.
This standard applies to asparagus, potatoes, onions, pears, peaches, corn, buckwheat, tea, vinegar, honey, walnuts, rabbit meat, chicken liver, shrimp, chicken, acetylene ester residue detection, other foods can refer to carried out.

Determination of acetylene ester residues in foods Capillary column Test spectrum: