葡萄酒中苯甲酸的测定测量审核结果分析

目的参加MA-GW-010项目"葡萄酒中苯甲酸的测定"测量审核,提升实验室对食品中苯甲酸的检测能力和实验室综合检测水平。方法以GB5009.28—2016《食品安全国家标准食品中苯甲酸、山梨酸和糖精钠的测定》第一法为依据,采用高效液相色谱法二极管阵列检测器对样品进行检测,并按照实验室多种内部质量控制方式对检测结果进行综合评价。结果 MA20-839样品中苯甲酸检测结果为59.4 mg/L,样品Z值为-0.6,检测结果满意。结论本次测量审核样本检测结果与制样单位反馈结果一致,本次测量审核不仅丰富了检测人员的检测经验,同时也提高了实验室的检测水平。

Analysis of measurement audit results for the determination of benzoic acid in wine

Objective To improve the benzoic acid detection ability and laboratory comprehensive detection level in food by participating in the MA-GW-010 project Determination of benzoic acid in wine measurement audit. Methods Based on the first method of GB 5009.28—2016 National food safety standard-Determination of benzoic acid, sorbic acid and sacconin sodium in food, the samples were detected by high performance liquid chromatography(HPLC) with diode array detector, and the detection results were comprehensively evaluated according to various internal quality control methods in the laboratory. Results The content of benzoic acid in the MA20-839 was 59.4 mg/L, and the Z-score was-0.6, meaning that the detection results was regarded as satisfaction. Conclusion The results of this measurement audit sample are consistent with the feedback results of sample preparation units, which enriches the detection experience of the testing personnel and improves the detection level of the laboratory.