GT Pesticides 10 test

The principle of the GT-Test kit is based on measuring the inhibition of the enzyme cholinesterase. Some pesticides e.g. organophosphorus and carbamates inhibit this enzyme. The GT-test kit is capable of detecting whether or not substances in the sample inhibit the enzyme.

The GT-test kit is very easy to use and can be carried out anywhere e.g. on markets. The results are produced very rapid (few hours) and at a very low price. No expensive instruments are used.

Pesticides Rapid test kit (carbamate and Organophosphate group) Pesticides and insecticides are poisonous agents limited for agricultural use only. Target sample fresh vegetable and fruit, salted fish

Health Impact

consumption of food contained pesticide residue can cause weakness, low immunity. Obtaining high concentration of pesticides can cause dizziness, vomiting, dyspnea, and cardiac arrest.

Effectiveness of Test Kit

To detection of toxic residue Phosphate and carbamate groups  organochlorina, Synthetic pyrethroid, Cholinesterase inhibitors reagent in food within 30-60 minutes

Detection limit 0.05 mg./Kg. The sensitive standard EU and Japan

As Trichlorfon = 0.05 mg/kg

Value of Inhibition 50% as Trichlorfon = 0.2 mg/kg

Efficiencies of Kit & Packages: 10test, 30test and 100 test/box 

                                                                   Vegetables                        Dry salted fish

Sensitivity                                                       92.3                                   92.7%

Specificity                                                       85.1%                                77.5%

Accuracy                                                         87.1%                                83.0%

Positive prediction value                     70.6%                                 65.5%

Negative prediction value                    96.6%                                 95.8%

GT Pesticides Detection Kit (Code: AP001)

Pesticides are toxic substances to be used in agricultural products residues need to be lower than the safety limit there are still many kinds of food in the market that still has residues that excess the safety limit. Several methods can be applied to detect pesticides residue in food samples, such as GC, HPLC and GCMS. Those methods require a long analysis time as well as complicated procedures and instruments. This Sensitive pesticides Detection kit provides a fast, Easy, Simple and reliable test solutions to detect pesticides residues in food samples.

Pesticides Test targeted groups

• Organophosphate group
• Carbamate group
• Cholinesterase Inhibitors

Target samples:

Vegetables, Fruits, cereal grains, medicinal plants, dry salted fish, soil, mud and water from/near contaminate area and drinking water

Details:

This kit is composed of 2 parts

1. Test kit (reagents only) 10 test and 30 test/Kit
2. Modified equipment (you do not need this if you have access to laboratory equipment)
3. 1 unit of modified warm water bath
4. 1 unit of Thermometer
5. 18 test tubes
6. 5 Pasture pipettes
7. 12 plastic pipettes
8. Aquatic air pump
9. 1 unit of evaporated kit

Extraction Procedure

1. Chop or blend sample
2. Weight 5 g of the homogenous sample in to the sample bottle
3. Add 5mL of Solvent-1 into the sample bottle, closed tight and shake vigorously for approximately 1 minute. Let is stand for 10-15 minutes
4. Pipette out 1mL of Solvent -2
5. Now, prepare the modified warm water bath (32-36C) by connecting the evaporated kit with the air pump and the pasture pipette and then inset the end of the pasture from the air pump in to the extract, and then incubate until the Solvent-1 (lower layer) is evaporated now the solution is called “Sample Extract”

Testing Procedure

Prepare and label at least 3 test tubes for:

• Tube 1: Cut point or unsafe
• Tube 2: Control or not detected
• Tube 3: Sample extract (sample name}

3 test tubes for 1 sample. Please add more test tubes if you are testing more samples. Run each samples with two control tubes (Tube 1 and 2)

1. Add 0.25mL of Solvent-2 into Tube 1and 2
2. Add 0.25mL of each Sample Extract from the extraction procedure to Tube 3 or your sample tubes
3. Put all the tubes into the modified warm water bath at temperature (32-36C)
4. Pipette each 0.5nL of Marin -1 solution into every tubes and incubate for 5-10 minutes
5. During incubation mix Main-2 solution: Main-2+Main 2.1 and Main-3 solution: Main -3+Main 3.1
6. Add 0.375mL of the mixed Main-2 solutions from step 5 into Tube-1 (cut point of unsafe control tube). Add0.25mL of the Main-2 solution in step 5 into Tube 2 (safe contril tube) and Tube
7. (sample tube) incubate for 30 minutes
8. Add 1 mL of main -4 solutions from step 5 into every tube and swirl
9. Add 0.5mL of Main 5 solution into every tube and swirl
10. Evaluate the results

Note:

Safe for consumption = there are some toxic residues inhibited the cholinesterase enzyme at less than 50% these toxic residues amounts can be washed out by the consumer

Unsafe for consumption = there are some toxic residues inhibited the cholinesterase enzyme at 50% or more. This amount of toxic residue cannot be washed out by the consumer, they are only decreased by washing

CAUTION

• The reason in using the Solvent-1 are to dissolve the toxic residues from the sample and to destroy the interfering enzyme deposited in the sample. Therefore Solvent -1 is toxic for human health, avoid breathing and leave it in open, as it will evaporate
• Wash out with clean water and soap when chemical reagents in contact with skin
• Wear gloves
• Keep away from children
• Do not use reagents from different are chemical
• This not food DO NOT eat or drink

Storage 

• Keep all reagents in a refrigerator/Cool place Except for Main-GT1 and Main GT2 should be in the freezer
• 1 year shelf life if stored properly
• Once Main GT2, Main-GT2.1, Main-GT3.1 are mixed, store in the refrigerator
• Main-GT2 mixture can be used within 10 days after mixing

• Main-GT3 mixture can be used within 3-4 days after mixing

instruction click here:https://asianmedicstore.com/wp-content/uploads/2019/06/GT-Pesticides-in-food.pdf