Identification of bean sprout quality

Bean sprouts are a vegetable grown from legume seeds (such as soybeans, mung beans, etc.) that germinate under suitable conditions. It is rich in protein, vitamins and minerals. It is an ingredient with high nutritional value and crisp texture, and is widely used in various dishes.
In order to make bean sprouts grow quickly, some unscrupulous businesses may illegally add plant growth regulators. These chemicals may have adverse effects on human health. Excessive pesticide residues may come from improper use of pesticides during planting. Microbial contamination can occur during the production, processing or storage of bean sprouts, especially if sanitary conditions are substandard. In addition, the degree of germination of bean sprouts will also affect its taste and nutritional value. Improper germination conditions may lead to a decrease in the quality of bean sprouts.
In the case of bean sprouts quality appraisal, Zhongke Testing can provide bean sprouts quality appraisal services.

GB/T 6041-2020 General principles for mass spectrometry analysis methods
BJS 201703 Determination of plant growth regulators in bean sprouts
GB 22556-2008 Hygienic standards for bean sprouts
QB/T 1405-2014 Canned mung bean sprouts
SB/T 10751-2012 HACCP application specification for bean sprout production

quality product dispute situation:
was entrusted by a certain city’s public security bureau to accept the identification and analysis of sodium 4-chlorophenoxyacetate in bean sprout samples.
quality analysis results: The
quality analysis expert group discussed the relevant information and on-site investigation and inspection of the bean sprouts involved and conducted a comprehensive quality technical analysis, and made the following suggestions and conclusions: The content of sodium 4-chlorophenoxyacetate (calculated as 4-chlorophenoxyacetic acid) in the packaging found at the
bean sprouts production site was 21.9 mg/kg.