SN/T 5362-2021 in English

VALID

Determination of the Sulfoxaflor residues in foods for export

Issued on:2021-11-22
Implemented on:2022-06-01
File Format:PDF
Delivery:Via email within 1~3 business days

Price(USD)： $280.00
$272.00

Standard No:	SN/T 5362-2021
Document status:	VALID
Title in English:	Determination of the Sulfoxaflor residues in foods for export
Title in Chinese:	出口食品中氟啶虫胺腈残留量的测定
Language:	English
File Format:	Electronic (PDF)
Delivery:	Via email within 1~3 business days
Issued on:	2021-11-22
Implemented on:	2022-06-01
Professional Classification:	SN-Import&Export Inspection
Related Keywords:	sulfoxaflor residues export introduction analysis high performance liquid chromatography methods dimensions lc-ms/ms method hplc method detection principle multiple reaction monitoring use c18+psa combination cleanup mass spectrometry parameter settings
Related Topics:	export food Fipronil Fipronil detection method Fipronil detection method Nitrilamide Fipronil is flammable Fluoride Testing method for nicotine residues in imported and exported food Fluorine content food export food ethiprole Sulfoxaflor How long does fipronil last? Aminonitrile Gas phase detection method for diflupyr residues in food for import and export Fluoxetal residues Fipronil liquid phase organic food export Food Automatic Detention food exports by Fluoride in food organic food export export organic food Chlorpyridine Measuring Fluoride in Water Chloronitrile export organic food Acetamilia Fipronil and sulfoxaflor Food exports to Central Asia ethiprole abroad in food Nitrile reaction Fipronil residues in EU Fluoride content in food Nafil residues in food Food standard zinc ion residue Hydrofluoric acid residue Fipronil industry Chlorine residues in food Acetonitrile residues in food

Introduction

Analysis of the core content of the standard

This standard specifies two detection technologies: liquid chromatography-mass spectrometry/mass spectrometer and high performance liquid chromatography. It is applicable to the analysis of sulfoxaflor residues in 13 types of food matrices. The lower limit of determination of the method is 0.005 mg/kg.

Comparative Analysis of Methods

Dimensions	LC-MS/MS Method	HPLC Method
Detection Principle	Multiple Reaction Monitoring (MRM) Mode	UV Detection (264nm)
Sensitivity	0.1μg/L(S/N Ratio≥10)	0.5μg/L
Anti-interference Ability	Triple Quadrupole Mass Spectrometry Confirmation	Depends on Purification Effect
Operating Cost	Higher	Economical

Key Technical Points

Sample Pretreatment Optimization

Differentiated cleanup schemes are used for different matrices:
1. High pigment samples (pepper/cucumber): Increase the amount of graphitized carbon black to 50mg
2. High protein samples (meat/liver): Use C18+PSA combination cleanup

Mass spectrometry parameter settings

It is recommended to use m/z 278.1→174.1 as the quantitative ion pair, collision energy 11eV, source temperature 550℃. Note that formic acid additives will enhance the positive ion mode response.

Implementation recommendations

For complex matrices (such as honey), it is recommended to use a matrix matching standard curve to eliminate matrix effects
Regularly verify the performance of the chromatographic column, and the column temperature of the C18 column should be controlled at 30±2℃
The method validation should cover the MRL value specified in GB 2763-2019 (0.02-3mg/kg)

More samples: GB 50021-2001(2009) NB/T 47013.2-2015 JGJ 94-2008

Sample only — not a preview of SN/T 5362-2021

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