Standard No.:	GB 23200.125-2026
English Name:	National food safety standard-Determination of kasugamycin, jinggangmycin, ningnanmycin and polyoxin residues in foods of plant origin-Liquid chromatography-tandem mass spectrometry method
Chinese Name:	食品安全国家标准 植物源性食品中春雷霉素、井冈霉素、宁南霉素、多抗霉素残留量的测定 液相色谱—质谱联用法
Chinese Classification:	X04    Basic standards and general methods
Professional Classification:	GB    National Standard
Source Content Issued by:	NHC; MOARA; SAMR
Issued on:	2026-02-12
Implemented on:	2026-3-1
Status:	valid
Target Language:	English
File Format:	PDF
Word Count:	6000 words
Translation Price(USD):	180.0
Delivery:	via email in 1~3 business day

GB 23200.125-2026 National food safety standard-Determination of kasugamycin, jinggangmycin, ningnanmycin and polyoxin residues in foods of plant origin-Liquid chromatography-tandem mass spectrometry method English, Anglais, Englisch, Inglés, えいご This is a draft translation for reference among interesting stakeholders. The finalized translation (passing through draft translation, self-check, revision and verification) will be delivered upon being ordered. ICS CCS National Standard of the People's Republic of China ‌GB 23200.125-2026 National food safety standard - Determination of kasugamycin, jinggangmycin, ningnanmycin and polyoxin residues in foods of plant origin - Liquid chromatography-tandem mass spectrometry method 食品安全国家标准 植物源性食品中春雷霉素、井冈霉素、宁南霉素、多抗霉素残留量的测定 液相色谱—质谱联用法 Issue date: 2026-02-12 Implementation date: 2026-03-01 Issued by the National Health Commission of the People's Republic of China the Ministry of Agriculture and Rural Affairs of the People's Republic of China the Standardization Administration of the People's Republic of China Contents Foreword Introduction 1 Scope 2 Normative References 3 Principle 4 Reagents and materials 5 Apparatus and equipment 6 Sample preparation National Food Safety Standard — Determination of residues of kasugamycin, jinggangmycin, ningnanmycin and polyoxin in plant-derived foods — Liquid chromatographymass spectrometry method 1 Scope This document specifies the liquid chromatographymass spectrometry method for the determination of residues of kasugamycin, jinggangmycin, ningnanmycin and polyoxin in plant-derived foods. This document applies to the determination of residues of kasugamycin, jinggangmycin, ningnanmycin and polyoxin in plant-derived foods. 2 Normative references The contents of the following documents constitute essential provisions of this document through normative reference. For dated references, only the edition cited applies. For undated references, the latest edition (including all amendments) applies. GB 2763—2026 National Food Safety Standard — Maximum residue limits for pesticides in food GB/T 6682 Water for analytical laboratory use — Specification and test methods 3 Principle The test sample is extracted with formic acid aqueous solution, purified by a hydrophiliclipophilic balanced solid phase extraction column and a mixedmode cation exchange solid phase extraction column, detected by liquid chromatographytandem mass spectrometry, and quantified by the external standard method. 4 Reagents and materials Unless otherwise stated, only analytically pure reagents and Grade 1 water complying with GB/T 6682 shall be used in the analysis. 4.1 Reagents 4.1.1 Acetonitrile (CH₃CN, CAS No.: 75-05-8): chromatographic grade. 4.1.2 Methanol (CH₃OH, CAS No.: 67-56-1): chromatographic grade. 4.1.3 Formic acid (HCOOH, CAS No.: 64-18-6): chromatographic grade. 4.1.4 Dichloromethane (CH₂Cl₂, CAS No.: 75-09-2). 4.1.5 Hydrochloric acid (HCl, CAS No.: 7647-01-0). 4.1.6 Ammonia solution (NH₃·H₂O, CAS No.: 1336-21-6). 4.2 Preparation of solutions 4.2.1 Formic acid aqueous solution (0.2%): Take 2 mL of formic acid, dilute to 1 L with water, and mix well. 4.2.2 Formic acid aqueous solution (0.1%): Take 1 mL of formic acid, dilute to 1 L with water, and mix well. 4.2.3 Formic acid in acetonitrile solution (0.1%): Take 1 mL of formic acid, dilute to 1 L with acetonitrile, and mix well. 4.2.4 Hydrochloric acid solution (30 mmol/L): Take 250 μL of hydrochloric acid, dilute to 100 mL with water, and mix well. 4.2.5 Methanolammonia solution (4+1): Take 400 mL of methanol, add 100 mL of ammonia solution, and shake to mix. 4.2.6 Acetonitrileformic acid aqueous solution (1+1): Take 100 mL of acetonitrile, add 100 mL of formic acid aqueous solution (4.2.1), and shake to mix. 4.3 Standards Kasugamycin standard (C₁₄H₂₂N₃O₉, CAS No.: 6980-18-3). Jinggangmycin A standard (C₂₀H₃₂NO₁₀, CAS No.: 37248-47-8). Ningnanmycin standard (C₁₆H₂₆N₂O₈, CAS No.: 156410-09-2). 5 Apparatus and equipment 5.1 Liquid chromatographytriple quadrupole mass spectrometer: equipped with an electrospray ionization (ESI) source. 5.2 Analytical balances: sensitivities of 0.1 mg and 0.01 g. 5.3 Tissue homogenizer. 5.4 Centrifuge: maximum rotational speed not less than 5 000 r/min. 5.5 Vortex mixer: speed range of 800 r/min to 3 000 r/min. 5.6 Rotary evaporator. 5.7 Nitrogen evaporator. 5.8 Solid phase extraction apparatus. 6 Sample preparation 6.1 Preparation of test samples The sample determination parts shall be carried out in accordance with Annex A of GB 2763—2026, and the sampling amount shall be carried out in accordance with relevant standards or provisions. Vegetables, fruits, edible fungi and sugar crops shall be chopped and mixed thoroughly after chopping, then sampled by the quartering method or directly placed into a tissue homogenizer to be homogenized into a slurry, and then placed into polyethylene bottles or bags.