标准摘要
[中文适用范围]： 本文件规定了用液相色谱-串联质谱法（LC-MS/MS）测定蛋和蛋制品中硝基咪唑残留量的方法。本文件适用于蛋和蛋制品，包括全蛋（新鲜、冷冻或巴氏杀菌）、蛋黄（液态、冷冻、干燥或巴氏杀菌）、蛋清（液态、冷冻、干燥或巴氏杀菌）、全蛋粉、蛋清粉、蛋黄粉，以及液体或干燥的蛋白制品。 [外文原描述]： This document specifies a liquid chromatography tandem mass spectrometry method (LC-MS/MS) for the determination of nitroimidazole residues in eggs and egg products. This document is applicable to eggs and egg products, including whole eggs (fresh, frozen or pasteurized), egg yolk (liquid, frozen, dried or pasteurized), egg white (liquid, frozen, dried or pasteurized), whole egg powder, egg white powder, egg yolk powder, and liquid or dried albumin preparations.
英文名称Eggs and egg products — Determination of nitroimidazole residues — Liquid chromatography-tandem mass spectrometry method