What are the characteristics of the pesticide residue rapid tester

Since pesticides are needed in crop planting to prevent and control pests and diseases and regulate crop growth, pesticide residues in food are inevitable. So how to determine whether the content of pesticide residues in food is within the standard range? This requires the use of scientific testing instruments for testing. [Liande LD-NC06] Pesticide Residue Rapid Tester is an integrated host rapid testing device that is easy to carry and accurate in testing, suitable for testing in different occasions.

[Liande LD-NC06] The main detection method used by the pesticide residue rapid tester is the enzyme inhibition method. Its principle can be simply understood as follows: extract the effective part of fruits and vegetables into liquid, use the catalytic reaction of cholinesterase, and convert its decomposition products into color. Set a set of standard liquids that do not contain pesticides. Under normal circumstances, its color will be darker and used as a reference. If the sample being tested contains pesticides, its reaction will be inhibited, resulting in a very light color. The positive and negative results can be determined by calculating the inhibition rate.

The main features of the [Liande LD-NC06] pesticide residue rapid tester are fast detection speed, simultaneous detection of multiple targets, high degree of intelligence, convenient data collection, and good system compatibility. It is particularly suitable for self-inspection by food departments, enterprises, and consumers. The application of this instrument can well make up for the lack of professional technicians and professional equipment in various fields, meet the needs of rapid detection in the field and circulation fields, and enable government departments, enterprises, and consumers to quickly and accurately monitor pesticide residues. From all aspects, it comprehensively strengthens the detection of pesticide residues in agricultural products, truly implements food safety testing, and effectively promotes and improves food quality and safety.