浅谈食品理化检验中的空白试验

Discussion on Blank Test in Food Physical and Chemical Analysis

随着食品工业的崛起,食品安全问题备受关注。在食品理化检验过程中,试剂、实验用水、空气、温度、湿度、分析器皿的清洁度以及检验检测人员的操作等都有可能影响试验结果。为减小这些方面的误差,应采用空白试验。空白试验不仅可以减小误差,还可以及时发现试验中的失误,进一步倒查影响试验结果的原因。但空白试验也存在局限性,要求与样品检验分析完全相同的试验条件,当试验条件发生改变时,空白试验值不能通用,必须重新做空白试验。

With the rise of the food industry,food safety has attracted much attention.In the physical and chemical analysis of food,many aspects may affect the test results,such as reagents,laboratory-grade water,air,temperature,humidity,the cleanliness of containers and the operation of the inspectors and testers,etc.Blank test is used to reduce these errors.But the importance of the blank test can not only reduce the error,but also find the error in the test in time,and further investigate the reasons that affect the test results.However,the blank test has its limitation,which requires the same test conditions as the sample analysis.When the test conditions change,the blank test value can not be used universally,so the blank test must be done again.