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| Standard Code | Standard Title | Standard Class | Order |
|---|---|---|---|
| GB 29684-2013 |
National Food Safety Standard-Determination of erythromycin residues in aquatic products - Liquid chromatography - tandem mass spectrometry 食品安全国家标准 水产品中红霉素残留量的测定 液相色谱-串联质谱法 |
China National Standards erythromycin, |
 English PDF |
| GB/T 22964-2008 |
Determination of lincomycin, oleandomycin, erythromycin, tilmicosin, tylosin, spiramycin, kitasamycin and josamycin residues in fugu and eel - LC-MS-MS method 河豚鱼、鳗鱼中林可霉素、竹桃霉素、红霉素、替米考星、泰乐菌素、螺旋霉素、吉他霉素、交沙霉素残留量的测定 液相色谱-串联质谱法 |
China National Standards erythromycin, |
English PDF |
| GB/T 22946-2008 |
Determination of lincomycin, erythromycin, tilmicosin, tylosin, spiramycin, clindamycin, kitasamycinand josamycin residues in royal jelly and lyophilized royal jelly powder - LC-MS-MS method 蜂王浆和蜂王浆冻干粉中林可霉素、红霉素、替米考星、泰乐菌素、螺旋霉素、克林霉素、吉他霉素、交沙霉素残留量的测定 液相色谱-串联质谱法 |
China National Standards erythromycin, |
English PDF |
| GB/T 22941-2008 |
Determination of lincomycin, erythromycin, spiramycin, tilmicosin, tylosin, josamycin, kitasamycin, oleandomycin residues in honey - LC-MS-MS method 蜂蜜中林可霉素、红霉素、螺旋霉素、替米考星、泰乐菌素、交沙霉素、吉他霉素、竹桃霉素残留量的测定 液相色谱-串联质谱法 |
China National Standards erythromycin, |
English PDF |
| GB/T 22988-2008 |
Determination of spiramycin, pirlimycin, oleandomycin, tilmicosin, erythromycin and tylosin residues in milk and milk powder - LC-MS-MS method 牛奶和奶粉中螺旋霉素、吡利霉素、竹桃霉素、替米卡星、红霉素、泰乐菌素残留量的测定 液相色谱-串联质谱法 |
China National Standards erythromycin, |
English PDF |
| GB/T 20762-2006 |
Method for the determination of lincomycin, oleandomycin, erythromycin, tilmicosin, tylosin, clindamycin, spiramycin, kitasamycin and josamycin residues in livestock and poultry muscles - LC-MS-MS method 畜禽肉中林可霉素、竹桃霉素、红霉素、替米考星、泰乐菌素、克林霉素、螺旋霉素、吉它霉素、交沙霉素残留量的测定 液相色谱-串联质谱法 |
China National Standards erythromycin, |
English PDF |
| GB/T 18932.8-2002 |
Method for the determination of erythromycin residues in honey--Cylinder plate method 蜂蜜中红霉素残留量的测定方法 杯碟法 |
China National Standards erythromycin, |
English PDF |
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