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目的:客观评价食品检测机构实验室对有关项目的检测水平,分析存在问题,助其提升检测能力。方法:组织开展饮料中糖精钠的测定盲样考核工作。制备高低两个浓度的考核样品,通过均匀性检验和稳定性检验,满足盲样考核要求,随机发放给193家参加实验室。对回收的有效数据进行分析统计。结果:共收回的182个有效数据,上报结果中低浓度组有85家满意,满意率为87.6%,12家不满意,0家可疑;高浓度组有67家满意,满意率为78.8%,12家不满意,6家可疑。总体满意率为83.5%。结合各参加考核实验室原始记录对不满意和可疑数据进行技术分析,从检测方法、仪器品牌、对照品种类、前处理方法、回收率、色谱柱选择及其他影响因素等方面剖析原因,并给出建议,以便各实验室结合自身情况改进提高。结论:该统计数据反映出我国食品检验实验室对饮料中糖精钠的测定具有较强的检测能力,能够为监管部门提供有力的技术支撑。
OBJECTIVE: To objectively evaluate the testing level of the related items in the laboratories of food testing institutes and analyze the existing problems so as to help them improve their testing capabilities. Methods: Organized to carry out the determination of saccharin drinks blind assessment. Preparation of two levels of high and low assessment samples, through the uniformity test and stability test to meet the blind sample test requirements, were randomly assigned to 193 participating laboratories. Analyze and collect the valid data collected. Results: A total of 182 valid data were collected, among which 85 were satisfactory in the low-concentration group, 87.6% in the low-concentration group, 12 were not satisfied and 0 were suspicious; 67 in the high-concentration group were satisfied with a satisfactory rate of 78.8% 12 are not satisfied, 6 suspicious. The overall satisfaction rate was 83.5%. Combined with the original records of each participating laboratory, technical analysis was conducted on the data of dissatisfaction and suspiciousness, and the reasons were analyzed from the detection methods, instrument brands, types of reference materials, pretreatment methods, recovery rate, column selection and other influencing factors Suggestions, so that each laboratory to improve their own situation. Conclusion: This statistic reflects that our food testing laboratories have a strong ability to detect saccharin sodium in beverages and provide strong technical support to regulators.