GB/T 21315-2007
ActiveDetermination of penicillins residues in foodstuffs animal origin - LC-MS/MS method
动物源性食品中青霉素族抗生素残留量检测方法 液相色谱-质谱/质谱法
Application Summary AI generated
This standard specifies a liquid chromatography-tandem mass spectrometry (LC-MS/MS) method for the quantitative determination of penicillin antibiotic residues in food products of animal origin. It is applied in food safety testing laboratories and regulatory monitoring to detect and quantify penicillin residues in meat, fish, eggs, milk, and other edible animal tissues. The method ensures compliance with maximum residue limits (MRLs) for veterinary drug residues in the food supply chain.
Related Standards
NY/T 630-2002
Lamb and mutton evaluation and grading
NY/T 628-2002
Dry salted duck
NY/T 632-2002
Chilled pork
NY/T 633-2002
Chilled mutton
NY/T 1162-2006
Deer Velvet Slices
GB/T 19477-2004
Operating procedures of cattle slaughtering
GB/T 19478-2004
Operating procedure of chicken slaughtering
GB/T 19480-2004
Terms of meat and meat products
Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.