Vegetable pesticide residue detection method
A technique for detecting pesticide residues and vegetables, which is applied in the direction of analyzing materials through chemical reactions and analyzing materials through observation of the influence of chemical indicators. Improved readiness rate and easy operation
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Embodiment 1
[0021] A method for detecting pesticide residues in vegetables, comprising the steps of:
[0022] S1. Reagent preparation and preparation: Dissolve 1 bag of buffer in 1000mL of pure water when configuring buffer, and store at room temperature; Dissolve and store at 0-4°C; dissolve each bottle of substrate powder with 10mL buffer solution when preparing the substrate, and store at 0-4°C; dissolve each bottle of chromogenic agent with 10mL buffer solution when preparing the chromogenic reagent, and store it in a dark place;
[0023] S2. Sample preparation: take vegetables with a clean surface, take the leaves of leafy vegetables, accurately weigh 1g of leaves with a balance, cut the leaves into small pieces of 1cm square size, put them into an extraction bottle, add 20mL of buffer solution, shake for 1min, and get The extract was allowed to stand still for 4 minutes, and the supernatant was obtained for subsequent use;
[0024] S3. Detection of control solution: Take 3ml of buf...
Embodiment 2
[0031] A method for detecting pesticide residues in vegetables, comprising the steps of:
[0032] S1. Reagent preparation and preparation: Dissolve 1 bag of buffer in 1000mL of pure water when configuring buffer, and store at room temperature; Dissolve and store at 0-4°C; dissolve each bottle of substrate powder with 10mL buffer solution when preparing the substrate, and store at 0-4°C; dissolve each bottle of chromogenic agent with 10mL buffer solution when preparing the chromogenic reagent, and store it in a dark place;
[0033] S2. Sample preparation: Take melons and fruits with a clean surface, take the fruit part of the melons and fruits, accurately weigh 2g of melons and fruits with a balance, cut the melons and fruits into small pieces of 1cm square size, put them into the extraction bottle, add 20mL of buffer solution, and shake 2min, to obtain the extract, stand still for 5min, to obtain the supernatant for later use;
[0034] S3. Detection of control solution: Take ...
Embodiment 3
[0041] A method for detecting pesticide residues in vegetables, comprising the steps of:
[0042] S1. Reagent preparation and preparation: Dissolve 1 bag of buffer in 1000mL of pure water when configuring buffer, and store at room temperature; Dissolve and store at 0-4°C; dissolve each bottle of substrate powder with 10mL buffer solution when preparing the substrate, and store at 0-4°C; dissolve each bottle of chromogenic agent with 10mL buffer solution when preparing the chromogenic reagent, and store it in a dark place;
[0043] S2. Sample preparation: take vegetables with a clean surface, take leaf parts from leafy vegetables, accurately weigh 1g of leaves with a balance, cut the leaves into small pieces of 1cm square size, put them into an extraction bottle, add 20mL of buffer solution, and shake for 3min to obtain The extract was allowed to stand still for 6 minutes, and the supernatant was obtained for subsequent use;
[0044] S3. Detection of control solution: Take 3ml...
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