This standard applies to the determination of kasugamycin, jinggangmycin, ningnanmycin, and polyoxin residues in foods of plant origin.

Contents

1 Scope

2 Normative References

3 Principle

4 Reagents and Materials

5 Apparatus and Equipment

6 Sample Preparation

7 Analytical Procedures

8 Calculation of Results

9 Precision

10 Limit of Quantitation