饮料中柠檬黄的检测能力研究

Proficiency testing on the determination of tartrazine in beverage

目的对宁波区域内,分布于农业、渔业、食药、疾控等各行业实验室的饮料中柠檬黄的检测能力进行了评价和研究。方法从样品制备、均匀性、稳定性、检测方法、统计方法选择、能力验证结果的判定等方面系统阐述了能力验证方案设计、具体运作程序、结果分析等内容。结果参加能力验证的22家实验室中,满意结果为18家,满意率为81.8%。技术分析产生不合格的主要原因为标准物质的纯度折算及标准溶液的配制产生的误差、过滤膜的吸附、检测人员的水平和经验问题。结论大多数参加实验室检测能力评价为满意,表明在宁波范围内,饮料中柠檬黄的检测水平总体较好。

Objective To conduct and evaluate the results of determination of tartrazine in beverage which obtained from laboratories for agriculture, fisheries, food and drug control and disease control in Ningbo. Methods From aspects of sample preparation, homogeneity, stability, detection methods, selection of statistical methods, and judgment of proficiency test results, the design of capacity verification plan, operation procedure and result analysis were systematically carried out. Results A total of 22 laboratories participated in the proficiency testing. The satisfactory results were 18, with the satisfaction rate of 81.8%. The main reasons for the disqualification were purity of standard substance, preparation of standard solution, membrane adsorption, ability and experience of the inspectors. Conclusion Results of the determination of tartrazine in beverage are satisfactory in most laboratories. The results indicate that the determination level for tartrazine in beverage is good in Ningbo.