Soil, sediment, plants, biological residues, solid waste detection

The determination of multiple residues of organochlorine and pyrethroid pesticides in plant-based foods 1. Scope: This standard specifies the method for determining the residues of 16 organochlorine and pyrethroid pesticides in grains and vegetables (see Table 1 for 16 pesticides); Method for the determination of 40 organochlorine and pyrethroid pesticide residues in fruits and vegetables (see Table A.1 for 40 pesticides); Method for the determination of 40 organochlorine pesticides and pyrethroid pesticide residues in concentrated fruit juice (see Appendix B for 40 pesticides). This standard is applicable to the determination of 16 organochlorine and pyrethroid pesticide residues in grains and vegetables; Determination of 40 organochlorine and pyrethroid pesticide residues in broccoli, fennel, scallions, celery, tomatoes, cucumbers, spinach, citrus, apples, and strawberries; Determination of 40 organochlorine pesticides and pyrethroid pesticide residues in concentrated fruit juice. The detection limits of 16 organochlorine and pyrethroid pesticide residues in grains and vegetables are shown in Table 2; The quantitative limits for the determination of 40 organochlorine and pyrethroid pesticide residues in fruits and vegetables are shown in Table C.l; The detection and quantification limits of 40 organochlorine pesticides and pyrethroid pesticide residues in concentrated fruit juice are shown in Table B 2. 2. Determination of 16 types of organochlorine and pyrethroid pesticide residues in grains and vegetables 2.1 Principle: The organochlorine and pyrethroid pesticides in the sample are extracted with organic solvents, and the interfering substances are removed through liquid-liquid distribution and chromatography purification. They are detected using an electron capture detector, and qualitatively determined based on the retention time of the color harmonic peak, while quantitatively determined using an external standard method

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