Determination of residual amounts of trifloxystrobin in citrus fruits (pulp, juice), fruit stone fruits, berries (strawberries), olives, bananas, tomato fruits and tomato juice, carrots, peppers, eggplants, squash, cucumbers, lettuce, melons , watermelon,
Определение остаточных количеств трифлоксистробина в цитрусовых (мякоть, сок), плодовых косточковых, ягодах (клубника), оливках, бананах, плодах томатов и томатном соке, моркови, перце, баклажанах, кабачках, огурцах, салате, бахчевых культурах (дыня, арбу
Status: Effective - Introduced for the first time. Has a recommendatory nature
Guidelines establish the procedure for applying the method of capillary gas-liquid chromatography to determine the mass concentrations of trifloxystrobin in citrus fruits (pulp, juice), fruit stones, berries (strawberries), olives, bananas, tomato fruits and tomato juice, carrots, peppers, eggplants, zucchini, cucumbers, lettuce, melons (melon, watermelon, pumpkin), cabbage (broccoli, Brussels sprouts, white cabbage), leek in the range of 0.01 - 0.1 mg
Методические указания устанавливают порядок применения метода капиллярной газожидкостной хроматографии для определения массовых концентраций трифлоксистробина в цитрусовых (мякоть, сок), плодовых косточковых, ягодах (клубника), оливках, бананах, плодах томатов и томатном соке, моркови, перце, баклажанах, кабачках, огурцах, салате, бахчевых культурах (дыня, арбуз, тыква), капусте (брокколи, брюссельская, белокочанная), луке-порее в диапазоне 0,01 - 0,1 мг/кг.
Format: Electronic (pdf/doc)
Approved: Chief State Sanitary Doctor of the Russian Federation,
The Product is Contained in the Following Classifiers:
SECTION III. LABOR PROTECTION AND SAFETY »
V Social Security »
1 Requirements of sanitary and epidemiological regulation »
1.4 Rationing infield of trade, catering and food production »
SECTION I. TECHNICAL REGULATION »
V Testing and control »
4 Testing and control of products »
4.3 Testing and control of agricultural and forestry products »
4.3.1 Crop products »
ISO classifier »
67 PRODUCTION OF FOOD »
67.080 Fruits. Vegetables »
67.080.01 Fruits, vegetables and their processed products in general »
The Document References:
GN 184.108.40.2063-03: Maximum allowable concentrations (MACs) of harmful substances in occupational air
GN 220.127.116.118-07: Chemical factors of production environment. Tentative safe exposure levels (TSEL) for harmful substances in the air of the working zone
GOST 12.0.004-90: Organization of training for labor safety. General rules
GOST 12.1.004-91: Fire safety. General requirements
GOST 12.1.007-76: Noxious substances. Classification and general safety requirements
GOST 12.4.009-83: Fire-fighting equipment for protection of units. Basic types. Location and maintenance
GOST 13907-86: Fresh eggplants
GOST 13908-68: Fresh sweet pepper
GOST 1724-85: Fresh white head cabbage for supply and delivery. Specifications
GOST 1725-85: Fresh tomatoes
GOST 1726-85: Fresh cucumbers
GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications
GOST 20490-75: Reagents. Potassium permanganate. Specifications
GOST 22300-76: Reagents. Ethyl acetate and butyl acetate. Specifications
GOST 23932-90: Laboratory glassware and equipment. General specifications
GOST 25336-82: Laboratory glassware and equipment. Basic parameters and dimensions
GOST 25896-83: Fresh table grapes
GOST 2603-79: Reagents. Acetone. Specifications
GOST 26313-84: Products of fruit and vegetable processing. Acceptance rules and methods of sampling
GOST 28472-90: Manually harvested fresh grapes for conservation. Requirements for state purchases and deliveries
GOST 28498-90: Liquid-in-glass thermometers
GOST 29227-91: Laboratory glassware. Graduated pipettes. Part 1. General requirements
GOST 3118-77: Reagents. Hydrochloric acid. Specifications
GOST 4166-76: Reagents. Sodium sulphate. Specifications
GOST 4204-77: Reagents. Sulphuric acid. Specifications
GOST 4221-76: Reagents. Potassium carbonate. Specifications
GOST 4233-77: Reagents. Sodium chloride. Specifications
GOST 4427-82: Oranges. Specifications
GOST 4428-82: Mandarins. Specifications
GOST 4492-48: Resin of coal for the electrode industry
GOST 450-77: Calcium chloride technical. Technical conditions
GOST 7968-89: Fresh cauliflower
GOST 7975-68: Fresh pumpkins
GOST 83-79: Reagents. Sodium carbonate. Specifications
GOST 9147-80: Laboratory porcelain ware and apparatus. Specifications
GOST 9737-93: Laboratory glassware. Interchangeable spherical ground joints
GOST OIML R 111-1-2009: State system for ensuring the uniformity of measurement. Weights of accuracy classes E1, E2, F1, F2, M1, M1-2, M2, M2-3 and M3. Part 1 Metrological and technical requirements.
GOST R 12.1.019-2009: Occupational safety standards system. Electrical safety. General requirements and nomenclature of kinds of protection
GOST R 51809-2001: Fresh white-headed cabbage for retail. Specifications
GOST R 51810-2001: Fresh tomatoes for retail. Specifications
GOST R 52501-2005: Water for analytical laboratory use. Specifications
GOST R 53071-2008: Fresh aubergines for retail. Specifications
GOST R 53088-2008: Fresh leek for retail. Specifications
GOST R 53228-2008: Non-automatic weighing instruments. Part 1. Metrological and technical requirements. Tests
GOST R ISO 5725-1-2002: Accuracy (trueness and precision) of measurement methods and results. Part 1. General principles and definitions
GOST R ISO 5725-2-2002: Accuracy (trueness and precision) of measurement methods and results. Part 2. Basic method for the determination of repeatability and reproducibility of a standard measurement method
GOST R ISO 5725-3-2002: Accuracy (trueness and precision) of measurement methods and results. Part 3. Intermediate measures of the precision of a standard measurement method
GOST R ISO 5725-4-2002: Accuracy (trueness and precision) of measurement methods and results. Part 4. Basic methods for the determination of the trueness of a standard measurement method
GOST R ISO 5725-5-2002: Accuracy (trueness and precision) of measurement methods and results. Part 5. Alternative methods for the determination of the precision of a standard measurement method
GOST R ISO 5725-6-2002: Accuracy (trueness and precision) of measurement methods and results. Part 6. Use in practice of accuracy values
PB 03-576-03: Regulations of design and safe operation of pressure vessels
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