GB 29686-2013 in English

VALID

National Food Safety Standard - Determination of Avilamycin Residues in the Edible Tissues of Pig - LC-MS-MS method

Issued on:2013-09-16
Implemented on:2014-01-01
File Format:PDF
Delivery:Via email within 1~3 business days

Price(USD)： $130.00
$127.00

Standard No:	GB 29686-2013
Document status:	VALID
Title in English:	National Food Safety Standard - Determination of Avilamycin Residues in the Edible Tissues of Pig - LC-MS-MS method
Title in Chinese:	食品安全国家标准猪可食性组织中阿维拉霉素残留量的测定液相色谱-串联质谱法
Language:	English
File Format:	Electronic (PDF)
Delivery:	Via email within 1~3 business days
Issued on:	2013-09-16
Implemented on:	2014-01-01
Professional Classification:	GB-National Standard
Related Keywords:	lc-ms-ms method scopethis standard national food safety standard edible tissues avilamycin residues avelamycin residues
Related Topics:	tandem mass spectrometry tandem mass spectrometry tissue mass spectrometry Mass Spectrometry Center Country Standard working solution National Standard Liquid Chromatography Mass Spectrometry liquid chromatography tandem mass spectrometry liquid chromatography tandem mass spectrometry tandem mass spectrometry liquid chromatography tandem mass spectrometry liquid chromatography tandem mass spectrometry Avelamycin Liquid Chromatography-Tandem Mass Spectrometry Chinese Year of Chromatography Liquid Chromatography-Tandem Mass Spectrometry Chromatography mass spectrometry Chromatography tandem mass spectrometry Chromatographic peak concentration Gas Chromatography Food Safety Retention Time Chromatographic Peak National Chromatography tissue mass spectrometry Chromatography country National Standard Chromatography National Standard Chromatography ion mass chromatography liquid chromatography tandem mass spectrometry ion mass chromatography mass spectrometry Avelamycin Liquid Chromatography - Tandem Mass Spectrometry Liquid Chromatography - Tandem Mass Spectrometry Mass spectrometry standard method liquid chromatography tandem mass spectrometry liquid phase in series Liquid Chromatography Tandem liquid chromatography mass spectrometry National Spectrum Full Spectrum Chromatographic retention time tandem chromatography mass chromatographic peak liquid chromatography-tandem mass spectrometry liquid chromatography-tandem mass spectrometry liquid chromatography tandem mass spectrometry liquid chromatography mass spectrometry tandem Tandem liquid chromatography Avelamycin Residues in Edible Tissues of Pigs UAE food safety laws Liquid phase internal standard Atmospheric pressure chemical ionization source National standard food pigment liquid phase Lincomycin residues in pig liver National standard measurement method for mass spectrometry mass range Mass spectrometry national standards industry National standard mass spectrometry methods are extensive Liquid Chromatography National Metrology Chromatographic standard curve National standard limit of chloramphenicol Liquid chromatography standard curve Azithromycin content determination standard chart Azithromycin content determination standard chart Chromatographic standard curve Ion chromatography standard solution concentration

Scope

This standard specifies the sample preparation and liquid chromatography-tandem mass spectrometry method for the detection of avelamycin residues in porcine edible tissues. This standard applies to the detection of avelamycin residues in pig muscle, fat/skin, liver and kidney.

More samples: JGJ 94-2008 NB/T 47013.2-2015 YD/T 3934-2021

Sample only — not a preview of GB 29686-2013

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