Core Viewpoint - In 2026, the food, agriculture, forestry, animal husbandry, and fishery sectors will implement 264 new standards, which will drive industry upgrades and technological applications [1]. Group 1: Food Testing Standards - Advanced chromatographic and mass spectrometric techniques will be central to the new standards for food physicochemical and nutritional component testing. For instance, the determination of chiral amino acids will utilize pre-column derivatization high-performance liquid chromatography-tandem mass spectrometry [2]. - The detection of sulfonamides, nitroimidazoles, and β-agonists in feed will fully transition to liquid chromatography-tandem mass spectrometry technology [2]. - Ion chromatography will be explicitly used for the determination of polysaccharides in tremella, while near-infrared spectroscopy will be applied for rapid analysis of moisture and oil content in rapeseed due to its efficient and non-destructive characteristics [2]. Group 2: Biotechnology and Advanced Fields - The application of scientific instruments in biotechnology has penetrated molecular and cellular levels. Standards for next-generation sequencing (NGS) technology in nucleic acid preparation and statistical analysis procedures for cell counting will provide a quantitative basis for biomanufacturing and cell therapy products [3]. - The selection and confirmation of genome editing terminology and rapid detection methods for microorganisms will further standardize the operational methods and processes of precision biological experimental instruments [3]. Group 3: List of New Standards - A comprehensive list of new standards to be implemented in 2026 includes: - GB/T 46804-2025: Determination of phosphatidylserine in food - GB/T 45733-2025: Determination method for polysaccharides in tremella using ion chromatography - GB/T 22106-2025: Quality general rules for non-fermented soybean products - GB/T 45809-2025: Traceability technical specifications for condiments - GB/T 45685-2025: Technical guidelines for quality control and management of condiment production enterprises [4][5][6].