蜜饯中二氧化硫检测准确度的影响因素及质量控制探究

Study on the influencing factors and quality control of accuracy of sulfur dioxide detection in preserved fruits

中文关键词:  蜜饯  二氧化硫  质量控制  技术要点  准确度

英文关键词:preserved fruits  sulfur dioxide  quality control  technical points  accuracy

中文摘要:

      目的 探究蜜饯中二氧化硫检测准确度的影响因素及质量控制。方法 采取空白实验、阴性基质测试、阴性基质加标、质控样测试、人员平行等内部质量控制和测量审核、能力验证外部质量控制对蜜饯食品开展二氧化硫检测, 以Z值验证实验效果, 深入讨论分析检测过程中遇到的问题及解决思路, 提出控制和消除实验偏离的技术要点。结果 实验室通过制定的系列质量控制措施通过测量审核、能力验证, 评价结果为合格满意。结论 GB 5009.34—2022《食品安全国家标准 食品中二氧化硫的测定》酸碱滴定法检测食品中二氧化硫时容易产生结果偏离, 本研究提出各种质量控制措施、检测过程中遇到的问题及解决思路、控制和消除实验偏离的技术要点等可有助于二氧化硫检测准确性的提高, 也为其他检测机构在该项目的开展提供实验参考。

英文摘要:

      Objective To explore the factors affecting the accuracy of sulfur dioxide detection in preserves and its quality control. Methods Adopt internal quality control measures such as blank experiments, negative matrix testing, negative matrix labeling, quality control sample testing, and personnel parallelism and external quality control to conduct sulfur dioxide testing on preserved fruits. Verifyed the experimental effect with Z value, in depth discussion and analysed of the problems encountered in the process of sulfur dioxide detection and their solutions. Propose technical points for controlling and eliminating experimental deviations. Results The laboratory had passed measurement review and proficiency testing by the series of quality control measures formulated. Conclusion GB 5009.34—2022 National standards for food safety-Determination of sulfur dioxide in food acid-base titration method for detecting sulfur dioxide in food is prone to result deviation. This study proposes the development of various quality control measures, problems encountered during the detection process and their solutions, technical points for controlling and eliminating experimental deviation, which can help improve the accuracy of sulfur dioxide detection, and provide experimental references for other testing institutions to carry out this project.